Nutritious sweet potatoes and a classic summer salad come together in this elegant appetizer.
This month’s Recipe Redux theme is “Get your fruits and veggies in shape… Show us how you’re serving the bounty of gardens and orchards in shapes like ribbons, noodles, cut-outs, or other creative cuts.” When I read this, my first thought was- perfect! Finally, I had an excuse to pull my spiralizer out of the closet! My husband Pete actually got it for me as a gift about a year ago and I think he’s (not so) secretly been a little disappointed that I haven’t been cranking out spiralized dishes every night for dinner. It’s not that I don’t love my spiralizer- on the contrary, the first time I used it to make zucchini noodles (aka zoodles), they came out great! The sad truth is that as a food blogger, I tend to get so bogged down with my blog schedule, that it’s hard to find time to just play around in the kitchen and experiment with new tools and recipes. I know my fellow food bloggers can relate!
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