Zucchini and summer squash both highlight this fresh light seafood meal. Feel free to switch out chicken or scallops for shrimp. This recipe originated in EatingWell.
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This is a great fall salad, perfect for picnics, tailgates and workday lunch. You don’t even have to core the apple! Visit Branch and Vine to find your favorite dressing for this salad. I am including my favorite. Be sure to have the dressing prepared prior to spiralizing the apples. You need to sink them into the dressing right away to prevent them from turning brown.
This dish is a classic at my home and a great recipe for introducing zoodles to your family. You can always start with half pasta and half zucchini zoodles. The recipe calls for grape tomatoes, but you can slice up regular and plum tomatoes for the sauce instead. It freezes beautifully. I enjoy processing the sauce in a blender for a smoother texture, but you don’t have to. Just pour the hot pasta over the raw zucchini and toss with the sauce. Easy!
This amazing dish creates a whole new world for sweet potatoes. This reminds me of a vegan form of alfredo sauce. Rich and creamy with a nice shot of garlic. We adapted this recipe from Pinch of Yum.
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