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!
Are you looking for an easy but exquisite meal that will knock your socks off, but won’t knock you off your New Year’s resolution to eat lean? You can’t go wrong with this pork specialty. The moment I tasted it, it was love at first bite – for me and for everyone else at the event that Scottsdale Chef Linda Martin was catering. A Guava Glazed Pork Tenderloin with Cuban Salsa, prepared by Chef Martin, was all people could talk about, and I couldn’t wait to get my hands on the recipe and serve this ultra-flavorful dish to friends and family. Linda Martin is a Le Cordon Bleu trained chef with more than 14 years of experience and a Valley favorite. She is well-known as a popular chef at Sweet Basil Cooking School and Gourmetware in Scottsdale, the featured chef for Dacor Luxury Appliances, and the owner of her own catering company, Linda’s Dinner Designs. I’ve had many dished created by Chef Martin, but the Guava Glazed Tenderloin has become an all-time favorite. Thank you, Chef Martin, for sharing it!