NOTES ON INGREDIENTS
-To make zucchini noodles you can either use a spiralizer if you have one, or use a julienne cut peeler and peel the zucchini length wise.
-Instead of using the separate components of a sausage, you can just buy an Italian sausage and remove it from the casing.
Zucchini taking over your garden?? Dandelions taking over your lawn?? Well do I have the gatherer dinner for you.
I N G R E D I E N T S
Ground Pork Butt 8oz
Minced garlic clove 1
Paprika .5T
Toasted fennel seeds 1T
Cayenne pepper powder .25t - more to taste
Ground anise .5t
Italian parsley 1t
--Or 2 Italian sausages removed from casing
Dandelion 1C
Cherry tomatos 1 Handfull
Zucchini 2(medium sized)
Fresh Basil 2 leaves
Oregano
Fresh salt and paper
Extra virgin Olive oil
D I R E C T I O N S
-Bring 4 cups of water to a boil and and 1t of salt
-Set aside a bowl of ice water (this is to dunk your noodles in later so make sure to factor displacement)
-spiralize your zucchini and set aside
-Grab a sheet of aluminum foil and place the tomatoes in the centre, add 1T of EVOO and .5t of oregano and add some fresh ground salt and pepper. You can either blister these in the oven at 400 or put them on the grill. I made a dumpling type shape out of the foil and put them on the grill. Cook until blistered.
-Add 1T of EVOO (extra virgin olive oil) to a sauce pot and bring to medium heat
-Add your pork, garlic, fennel seeds, paprika, anise, parsley and cayenne and stir until pork is fully cooked.(or remove sausage from casing and stir and break apart while cooking. Once the pork is cooked remove from heat, pull apart your basil leaves and your dandelion and mix into the sausage mix. Add the tomatoes. Set aside.
-Once the water is boiling add the zucchini noodles to the pot and cook for about 1-2 minutes. Strain and add to ice water then strain again. Try and strain as much water out of the noodles as possible.
-Add the noodles to the sausage mix and mix well until the dandelion is wilted.
-To make zucchini noodles you can either use a spiralizer if you have one, or use a julienne cut peeler and peel the zucchini length wise.
-Instead of using the separate components of a sausage, you can just buy an Italian sausage and remove it from the casing.
Zucchini taking over your garden?? Dandelions taking over your lawn?? Well do I have the gatherer dinner for you.
I N G R E D I E N T S
Ground Pork Butt 8oz
Minced garlic clove 1
Paprika .5T
Toasted fennel seeds 1T
Cayenne pepper powder .25t - more to taste
Ground anise .5t
Italian parsley 1t
--Or 2 Italian sausages removed from casing
Dandelion 1C
Cherry tomatos 1 Handfull
Zucchini 2(medium sized)
Fresh Basil 2 leaves
Oregano
Fresh salt and paper
Extra virgin Olive oil
D I R E C T I O N S
-Bring 4 cups of water to a boil and and 1t of salt
-Set aside a bowl of ice water (this is to dunk your noodles in later so make sure to factor displacement)
-spiralize your zucchini and set aside
-Grab a sheet of aluminum foil and place the tomatoes in the centre, add 1T of EVOO and .5t of oregano and add some fresh ground salt and pepper. You can either blister these in the oven at 400 or put them on the grill. I made a dumpling type shape out of the foil and put them on the grill. Cook until blistered.
-Add 1T of EVOO (extra virgin olive oil) to a sauce pot and bring to medium heat
-Add your pork, garlic, fennel seeds, paprika, anise, parsley and cayenne and stir until pork is fully cooked.(or remove sausage from casing and stir and break apart while cooking. Once the pork is cooked remove from heat, pull apart your basil leaves and your dandelion and mix into the sausage mix. Add the tomatoes. Set aside.
-Once the water is boiling add the zucchini noodles to the pot and cook for about 1-2 minutes. Strain and add to ice water then strain again. Try and strain as much water out of the noodles as possible.
-Add the noodles to the sausage mix and mix well until the dandelion is wilted.
BONUS RECIPE:
ROASTED BALSAMIC FIGS AND PROSCUITTO
its about as easy as it sounds and if you used the grill for the tomatoes like I did you can just throw these on there near the end as well
I N G R E D I E N T S
Soft Figs 3-5
Prosciutto 1 slice
Balsamic Vinegar
EVOO
D I R E C T I O N S
- Slice the figs in half length wise
-Brush the insides lightly with EVOO
-Grill face down for 1 min then turn and grill face up for 1-2 mins
-Remove from the grill and plate facing up. Sparingly drizzle balsamic vinegar over the figs and place pieces of prosciutto that are about the size of the width of the fig on top of the figs
-ENJOY THESE NUGGETS OF PURE JOY
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