Background photo by RICHARD GILLARD, Portrait and recipes images courtesy of CARINA WOLFF

Spiralized vegetables take the place of pasta, crusts and fries in Carina Wolff’s colorful recipes.

A fun and flavorful twist on veggies

When food writer Carina Wolff came across a nifty kitchen tool called a spiralizer four years ago, she could barely contain her excitement. “I love pasta, so when I discovered this machine could make pasta out of vegetables I became obsessed with it!” she says.

Carina, who graduated from Westlake High School in 2009, had been making an impact with her healthy food blog, Kale Me Maybe, during her senior year at New York University. After loading her blog, Instagram and Pinterest accounts with her innovative spiralized veggie recipes and accompanying mouth-watering photos, she gained thousands more followers and garnered the attention of a book publisher.

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Zucchini Shrimp Scampi

Serves 2

This scampi retains all the flavor of the shrimp while pairing it with zucchini noodles for a lightened-up but still rich and buttery flavor. Using ghee instead of regular butter removes the milk solids, making it friendlier for people with sensitive stomachs.

3 large zucchini
3 Tbsp. extra-virgin olive oil, divided
2 Tbsp. ghee (clarified butter)
2 Tbsp. garlic, chopped (about 6 cloves)
8 jumbo shrimp, uncooked
½ cup finely chopped onion
¼ cup chopped fresh parsley
10 cherry tomatoes
Juice of 2 small lemons
¼ tsp. red chili flakes
¼ tsp. salt
½ tsp. pepper

Cut zucchini in half crosswise and slice off both ends. Spiralize using a small-noodle blade. Pat between two pieces of paper towel to remove excess moisture. Set aside.

In a large pan, heat 2 Tbsp. olive oil and ghee on low heat. Add garlic and cook for one minute.
Turn heat to medium-low. Add shrimp and onion and cook for 5 to 6 minutes, stirring every minute or so.
While the shrimp are cooking, heat 1 Tbsp. olive oil in a separate large pan on medium-low heat. Add zucchini and toss around for about 3 minutes. Zucchini should be undercooked, as it will cook down more when combined with sauce.
When shrimp are done, remove from heat. Add parsley, tomatoes, lemon juice and red chili flakes, stirring until everything is mixed evenly. Pour mixture over zucchini noodles and toss until evenly coated. Top with salt and pepper and serve warm.


Reprinted with permission from “The Spiralizer Recipe Book” by Carina Wolff, Adams Media, a division of F & W Media, Inc.

Potato-Crust Pesto Pizza with Avocado

Serves 1 to 2 (makes 1 pizza)

Although it might sound blasphemous, this pizza contains no bread and no cheese, but it will still have you drooling over a slice.

Crust

1 large russet potato
1 Tbsp. coconut oil
1 Tbsp. almond flour
1 Tbsp. flaxseed meal
1 Tbsp. olive oil, plus more for drizzling

Kale Pesto

½ cup kale, stems removed, leaves torn
1½ Tbsp. walnuts
1 clove garlic
1 Tbsp. olive oil
Juice of 1 small lemon

Toppings

½ zucchini, uncut
1 small heirloom beefsteak tomato
½ avocado
4 or 5 basil leaves
Olive oil, for drizzling
Oregano
Pepper

Preheat oven to 425˚. Peel potato, cut in half crosswise, and slice off both ends. Spiralize using the small-noodle blade. Toss with coconut oil, almond flour and flaxseed meal.

Heat a large oven-safe pan with 1 Tbsp. olive oil on medium heat on stovetop. Add noodles to the pan; form into a circular shape and pat down with a spatula. Cover and cook for 3 to 4 minutes on the stove.
Remove pan from stove and place it in the oven. Bake about 10 minutes until potato crust is solid enough to transfer to a baking sheet. It may not be completely crisp and firm yet, which is ok. It just needs to stay together so you can continue to cook it on the baking sheet.

In a blender or food processor, combine kale, walnuts, garlic, 1 Tbsp. olive oil and lemon juice and blend together. Set aside.
When potato crust has cooked for 10 minutes, remove from oven and drizzle with olive oil; bake for another 10 to 20 minutes or until crust is almost crispy.

Remove crust from oven and increase oven temperature to 475˚. Using a peeler, create zucchini ribbons by dragging peeler from top of zucchini to the bottom. You’ll need about 5 zucchini ribbons. Thinly slice tomatoes and dice avocado.
Spread pesto over crust. Place basil leaves on top of pesto and top with tomato, zucchini and avocado. Bake for about 7 to 10 minutes or until veggies are cooked.

Remove pizza from oven. Drizzle with olive oil and a dash of oregano and pepper.

Serve warm.


Reprinted with permission from “The Spiralizer Recipe Book” by Carina Wolff, Adams Media, a division of F & W Media, Inc.

Butternut Squash “Mac and Cheese”

Serves 4

Get creative and use any type of cheese you like, but this recipe calls for cheddar like the classic comfort dish. The kids will have no idea they aren’t eating the real deal, as the physical resemblance is pretty uncanny.

1 large butternut squash
2 Tbsp. extra-virgin olive oil
2 cloves garlic, finely chopped
⅓ cup grated Parmesan cheese
⅓ cup grated sharp cheddar cheese
3 Tbsp. Greek yogurt

Cut the bulbous end off the butternut squash (it won’t be used in this recipe). Peel the remaining portion of butternut squash until the top, tough surface is completely removed. Slice in half crosswise and cut off stem end. Spiralize using a small-noodle blade.

Heat olive oil in a large pan on medium heat. Add garlic and squash noodles and stir around the pan so that noodles are evenly coated with olive oil and garlic. Cover and cook for about 7 minutes or until noodles are super soft. Lower flame and use a spatula to break noodles into smaller, bite-sized pieces.

Add Parmesan cheese, cheddar cheese and Greek yogurt and mix thoroughly on low heat until cheese is melted and noodles are evenly coated. Serve immediately while warm.


Reprinted with permission from “The Spiralizer Recipe Book” by Carina Wolff, Adams Media, a division of F & W Media, Inc.

Mexican Kale Salad with Spicy Avocado Dressing and Shoestring Fries

Serves 2 to 3

If you’ve ever gotten a salad and wished you had a plate of French fries instead, this dish is for you. If you like heat, feel free to add a bit more jalapeño to really pack a punch.

1 medium russet potato
2 Tbsp. extra-virgin olive oil, divided
½ tsp. paprika
5 cups kale, stems removed, leaves
torn
½ tsp. salt
1 cup canned black beans, rinsed and
drained
4 Tbsp. green onion, chopped
6 cherry tomatoes, halved or
quartered
Spicy Avocado Dressing

Preheat oven to 425˚. Cut potato in half crosswise and cut off both ends. Spiralize using a small-noodle blade, pressing lightly so noodles come out stringier. Spread noodles evenly on a baking sheet lined with aluminum foil, making sure they aren’t covering each other. Drizzle with 1 Tbsp. olive oil and sprinkle on paprika. Toss if necessary to coat evenly.
Bake for 20 to 25 minutes or until potatoes are brown and crispy, checking occasionally to make sure they don’t burn. Remove from oven and set aside.
Put kale into a large bowl. Drizzle with 1 Tbsp. olive oil and ½ tsp. salt. Massage kale by rubbing the leaves between your hands, using your fingers to soften the leaves. Add beans, onion and tomatoes.
Toss salad ingredients with Spicy Avocado Dressing. Top with crispy shoestring potatoes and serve.

Spicy Avocado Dressing

1 large ripe avocado
¾ cup cilantro
3 Tbsp. jalapeño, chopped
Juice of 3 lemons
4 Tbsp. extra-virgin olive oil
1 Tbsp. apple cider vinegar

Blend avocado, cilantro, jalapeño, lemon juice, olive oil and apple cider vinegar in a blender or food processor until smooth. Dressing will be thick. Add additional olive oil if you prefer it thinner.


Reprinted with permission from “The Spiralizer Recipe Book” by Carina Wolff, Adams Media, a division of F & W Media, Inc.

Slow-Cooker Buffalo Chicken Lettuce Cups with Spiralized Carrots

Serves 3 to 4

This version of Buffalo chicken is made with Greek yogurt and just a dash of blue cheese, keeping its rich flavor without all the saturated fat.

1 pound free-range boneless, skinless chicken breasts
½ medium onion
2 cloves garlic
2 cups chicken broth
⅓ cup Greek yogurt
2 Tbsp. crumbled blue cheese
½ cup cayenne pepper hot sauce*
1 jumbo carrot
3 stalks green onion
6-8 leaves Bibb lettuce

Place chicken in slow cooker. Chop onions and garlic and add on top of chicken. Pour chicken broth over contents of slow cooker and cover. Cook on high for 4 hours.

Remove chicken from slow cooker and shred using two forks. Remove the broth from the slow cooker setting aside ¾ cup. Add chicken back to the slow cooker and cover with broth that was set aside. Cook for 15 minutes on high.

In a separate bowl, whisk together Greek yogurt, blue cheese and hot sauce to make buffalo sauce. After chicken has cooked for 15 minutes, add Buffalo sauce to slow cooker and continue cooking for another 15 minutes.
Cut off the ends of the carrot making sure there is enough surface area for the spiralizer to catch on to. Spiralize using a small-noodle blade. Trim noodles into smaller bite sized pieces and set aside. Finely chop green onion.
Once chicken is finished, scoop a generous amount of shredded chicken and place into a large leaf of lettuce. Top with carrots and green onion and serve immediately.

*Carina uses Frank’s RedHot.


Reprinted with permission from “The Spiralizer Recipe Book” by Carina Wolff, Adams Media, a division of F & W Media, Inc.

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