Admittedly, this starts with Naomi's base recipe that she's been making forever —
with zuchinni noodles and all — but she thought it was too «pedestrian» to share.
Not exact matches
The recipe I saw whipped egg whites until fluffy — added a cup or cup and half [forget which] real sugar and then started adding chunks of butter until it was the right consistency — that is all there was too it and the general reaction was it was easy and tasty — why couldn't we repeat this
with Swerve - or the new [to me] sweetner you mentioned in the
zuchinni spice cupcake recipe [I ordered some]??
I love to add a little garlic, salt and pepper
with a few drops of habanero sauce to broccoli, snap peas, carots and
zuchinni..
I made it
with frozen
zuchinni, spinach, garlic & onion powder, and some dill, and a tsp of organic better than bullion vegetable paste, and coconut cream.
I didn't ad anymore water than what was
with the frozen
zuchinni.
Garnish
with a few ribbons of
zuchinni / squash skin and hit
with a bit of black pepper.
Here, expertly chosen wines from around the world are paired beautifully
with stunning small plates - you won't know just how glorious a ribbon of
zuchinni can be until you've tried theirs!