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.