So we visited Bellingham on Tuesday to do some shopping. One of my purchases there was a spiralizer. After shopping we went to one of our favorite restaurants, Five Columns. There I had a Greek salad. I realized that my lunch time salad dressing needed more pizzaz. I just use olive oil, red wine vinegar and Italian seasoning. So I was inspired to find a Greek salad dressing recipe. Here it is all made up, and it does add way more pizzaz to my daily lunchtime salads.
So the reason I wanted a spiralizer was to make a rutabaga “pasta” recipe. So here is my first time spiralizing. There was a brief learning curve. One rutabaga will be going to the chickens. But by the second one, I had it figured out.
I have had two parsnips (as well as 2 rutabagas) in my fridge for a while, inspiring this meal. So I pulled out a parsnip recipe from my Tender book.
I started the parsnips while I made the beurre blanc sauce, and Tom grilled a couple of pork chops. I harvested some thyme and chives, and we put the meal all together.
It was all really tasty. I liked the rutabaga “noodles” and Tom did too. Of course, they were enhanced by all the butter, cream, cheese, etc but I think I will be spiraling again. Tom has plans for curly fries too.