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This kitchen tool is sure to go


Spiral slicers are a fun way to put a new ‘spin’ on food. With a variety of blades, vegetables can replace pasta or you can make your own curly fries with a few turns. The fun curls can be a way to get picky eaters interested in their vegetables.


Spiral slicers are inexpensive and easy to clean. A quick online search at Walmart and Amazon revealed spiral slicers with mul ple blades beginning at $15.00.


Sausage and Asparagus with Sweet Potatoes 1 large sweet potato, peeled 2 tablespoons of olive oil 2 sweet Italian sausage links, decased and crumbled 6 asparagus stalks Salt and pepper 1 large garlic clove, minced 1/4 tsp red pepper fl akes 1/2 cup low-sodium beef broth 2 tablespoons freshly-chopped parsley Grated Parmesan cheese


Cut the sweet potato on your spiral cu er using the thin noodle blade. Set sweet potato noodles to the side.


Heat olive oil in a large skillet over medium heat and add the sausage. Cook the sausage un l browned, 5-7 minutes. Con nue to crumble the sausage as it cooks.


While the sausage is cooking, trim any tough bo oms off the asparagus and then shave with a vegetable peeler, star ng from the bo om of the asparagus  p all the way down to the end of the stalk. When done shaving, trim off the  ps and set shavings and  ps aside.


When the sausage is done, add the sweet potato noodles, garlic, red pepper fl akes and season to taste with salt and pepper. Toss to combine and then add broth and parsley. Let cook, s rring occasionally, for 5 minutes. Add the shaved asparagus and  ps. Toss to combine and cook another 3 minutes to let the noodles so en.


Divide between two plates and garnish with grated cheese.


Lemon Shrimp 2 pieces of bacon 1 garlic clove, minced 1 pinch red pepper fl akes 1/4 cup minced shallots 12 shrimp, deveined and shells removed Salt and pepper, to taste 4 tablespoons freshly squeezed lemon juice 2 teaspoons fresh lemon zest 2 medium zucchinis 2 tbsp freshly chopped parsley


Spiral cut zucchini into thin noodles.


Cook bacon in a large skillet over medium heat un l crisp. Transfer to a napkin-lined plate to cool. Remove all but 1 tablespoon of bacon drippings from skillet.


Add garlic to hot drippings and cook for 30 seconds before adding red pepper fl akes, shallots and shrimp. Season with salt and pepper. Cook shrimp about 2 minutes then fl ip. Add lemon juice and zest; cook an addi onal two minutes. Remove the shrimp with a slo ed spoon and set aside.


In the same skillet, add zucchini noodles and toss to cook for about 2 minutes. Add shrimp and crumble in the bacon. Toss to combine. Divide between two plates and garnish with chopped parsley.


Con nued on next page April 2018 - 11


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