BHG Delish Dish

Stirring Up Ideas In The Kitchen

beets

Hooray for veggie noodles! Or would voodles be the more correct term? Anyway, these noodles are full of color, flavor and most importantly fun! These nutritious noodles are made from fresh fruits and veggies.

Here are three reasons why you should include veggie noodles in your diet:

1. Low in Calorie

2. Higher in Fiber

3. Gluten Free

 

When it comes to veggie noodles, the sky really is the limit. There are countless options, combinations and recipes to enjoy. You just have to start with one! In the spirit of trying new things, take a look at my top 10 veggie noodle recipes to make this summer.

 

Possibly one of the most popular veggie noodles, the zoodle (zucchini noodle) pairs beautifully with classic Italian dishes. Smitten Studio‘s Zucchini Pasta with Mint-Pea Pesto recipe hits the nail on the head.

 

 

I don’t know if I could think of anything better than having a warm cup of chicken noodle soup right about now. Many thank-you’s to The Brewer and The Baker for your healthy and comforting Chicken Zoodle Soup recipe.

 

Currently oohing and aahing over the rich vibrant colors in this delightful dish. Check out the recipe (Purple Cauliflower Thai Green Coconut Curry with Carrot Noodles) at Inspiralized.

 

 

Granted, pumpkin is technically a fruit, but this recipe was just too good to pass up! Minimalist Baker‘s Homemade Pumpkin Pasta takes comfort food to a whole new level.

 

Inspiralized does it again! This Caprese Beet Noodle Pasta looks simply exquisite!

 

 

Serve The Kitchen McCabe‘s Butternut Squash Ravioli with Rosemary Browned Butter at any weekday luncheon. Your guests will be begging for the recipe after the first few bites.

 

 

Eat Drink Paleo‘s Show Off Paleo Lasagna is how you WANT homemade lasagna to taste.

 

 

Beyond Ramen‘s Sweet Potato Gnocchi with Sage and Brown Butter gives your grandma’s age old recipe a run for its money.

 

 

With The First MessSpaghetti Squash Noodle Bowl + Lime Peanut Sauce recipe, you won’t need store-bought pasta.

 

I hope you enjoy making your noodles, zoodles, boodles and coodles (that was a mouthful wasn’t it?)!

 


In Northern California at The Forest Feast, I am getting oodles of beets in my weekly CSA box! But no matter where you happen to live, it’s likely that beets are available at your local farmers market during the winter. My favorite way to cook these vibrant little gems is to roast them until slightly crispy, with herbs, olive oil, salt and pepper. I started with this recipe for Roasted Beets and modified it a bit, adding rosemary. It makes a great side dish during these cold weather months!

Roasted Rosemary Beets
Ingredients
  • 6 medium beets
  • 2 tablespoons olive oil
  • 1 tablespoon chopped rosemary
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Directions

1. Scrub beets; trim off stem and root ends. If desired, peel  (I don’t bother).

2. Place beets in a 13x9x2-inch baking pan. In a small bowl combine olive oil, rosemary, salt, and pepper. Drizzle over vegetables in pan. Toss lightly to coat.

3. Cover pan with foil and roast in a 375 degrees F oven for 30 minutes; uncover and continue roasting for 20 to 30 minutes more or until vegetables are tender.

4. Makes 6 servings.

 

The Forest Feast is a blog by Erin Gleeson full of simple, colorful vegetable based recipes with photos and watercolor illustration. After working for many years as a food photographer in NYC, Erin moved to a cabin in the woods where she is currently working on The Forest Feast Cookbook.

 

 


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