Sauteed Spiral Veggies

Contributing Writer
Vicki McGraw

Happy end of February! By now, I do believe most of us are really, REALLY sick of cold weather, but the cold dark evenings have made it more enjoyable to sit back, watch TV, and enjoy the Olympics! I usually don’t pay much attention to the winter sports aside from figure skating, but this year I have been watching a lot of skiing, snowboarding, and of all things, curling! To me, curling is a rather obscure sport, but it has been fascinating to watch the intensity with which the players “do their thing”…tossing (?) the 42 pound rock and sweeping their hearts out! Congratulations to the USA Curling Team taking the Gold at the 2018 Olymic’s. Go USA!

As with most things, watching curling made my mind turn to food! The term curling lends itself to curly foods like curly fries, curly shaped pastas, and the latest trend, curled or spiralized veggies. Flip through most any cooking magazine or simply walk through the produce department of your favorite supermarket and you will likely see prepackaged spiral cut veggies and recipes for their use. From apples to zucchini, you can use a spiral cutter to create a spaghetti like appearance.

I bought myself a spiral cutter and played with various veggies. I found zucchini to be one of the easier veggies to spiralize, as the shape and softer texture lends itself well to the process, but you can spiral cut white or sweet potatoes, beets, carrots or just about any frim textured food that will fit into the spiral cutter. The thing to remember when cutting the food to be cooked is that because it is thin, it will cook much faster than you might be used to. I spiral cut a couple of zucchini and yellow squash to saute in a garlic infused olive oil, and found they cooked much faster than I had anticipated, and wound up a bit mushy. The next time I cook that I will watch my timing a little more closely, so as to keep the spiral shape from turning to mush.

Once again, friends, I am encouraging you to play with your food! You can pick up a spiral cutter of your own at most supermarkets or cookware stores, or just start out by buying packaged spiral cut veggies and give it a shot! Remember a couple of things, however…you don’t need to start out with a large batch of anything. Spiral cut a small amount, and cook it up the way you would like. If your timing works well the first time, great! If not, simply add or subtract a few minutes the next time, until you reach your desired texture. As with most good recipes and cookware products, getting used to the handling will make it easier the more you use it.

Let’s go curling!!

Sauteed Spiral Veggies

  • 1 medium zucchini
  • 1 medium yellow squash
  • 1 C multi colored grape tomatoes
  • 2 cloves garlic, minced
  • 2 T Olive oil
  • Salt and pepper
  • Ground Parmesan

Spiral cut the zucchini and yellow squash. Cut tomatoes in half and set aside.

In a large saute pan, heat olive oil. Add garlic and cook until it starts to turn golden. Add zucchini and squash, tossing to coat with the garlic oil, and saute until al dente in texture and beginning to brown. Add tomatoes, gently tossing to incorporate. Add salt and pepper to taste.

Serve topped with grated parmesan, if desired.

 

To read more of Vicki McGraw’s commentaries on good cooking, fine recipes and perfect party treats, visit www.jamestowngazette.com and click on Join Me in the Kitchen’s own page. The Jamestown Gazette is proud to present our county’s most creative and original writers for your enjoyment and enlightenment.