extra virgin olive oil
Scottsdale Chef Lisa Brisch with Sweet Basil Gourmetware & Cooking School stopped by Arizona Midday (KPNX Ch 12) last week to share one of her favorite gadgets, a mini spiralizer. She was spiralizing zucchini for a Tomato Pesto Zoodle dish that was out of this world! Chef Brisch mentioned that you can make a big batch with a larger spiralizer. That’s all I heard. I headed to Sweet Basil that day to buy one. I know I’m a little late to the picnic. By now many of your own a spiralizer, but pasta has always been my go-to dish. I never much thought about making zucchini noodles. But a couple of cranks of the handle made me a believer! I’ve had more fun in the kitchen, spiralizing zukes, potatoes, apples, carrots and anything else I have in my crisper. But the zoodles are my favorite! From now on, it’s oodles of zoodles for me!
Watch my Video for Tomato Pesto Zoodles here!
Call it Cowboy Caviar, Texas Caviar, even Redneck Caviar. You can bellow about Beluga all you want, but here in the Southwest, we love our caviar made with black beans, black eyed peas, roasted corn on the cob and a bunch of colorful and crunchy diced vegetables that make up the perfect salad, appetizer, dip or side dish! Cowboy Caviar is the perfect picnic or potluck recipe and you can spice it up as much as you want with more jalapenos and hot sauce! You can make it up the night before and let the tangy dressing settle into the veggies and spices! There are two additions to this Cowboy Caviar that give is a smooth, unique twist; diced avocado and sliced red seedless grapes. That burst of sweetness does a happy dance in the bowl with the spicy ingredients and vinaigrette dressing so your taste buds just want more and more. Grab a big bag of your favorite tortilla chips for dipping and dive right in!