From how to assemble your spiralizer and understanding the unique blades, to making butternut squash mac and cheese or shrimp pad thai with daikon noodles—The Spiralizer Cookbook is the only guide you'll ever need for spiralizer cooking.
This beautifully photographed, step-by-step handbook provides expert tips and techniques as well as easy recipes. With 20 delicious yet simple recipes for snacks, salads, main dishes, and desserts you'll soon be able to crank out meals everyone will love.
With The Spiralizer Cookbook you can try your hand at garlicky beef and broccoli with broccoli noodles, Moroccan-spiced roasted chicken with carrot salad, fish tacos with jicama slaw, or spiced apple cake.
|Product dimensions:||6.10(w) x 7.90(h) x 0.50(d)|
About the Author
Since its founding by Chuck Williams in 1956, the Williams-Sonoma brand has been bringing people together around food. Williams-Sonoma is a leading specialty retailer of high-quality products for the kitchen and home, providing world-class service and an engaging customer experience. The Williams-Sonoma Test Kitchen spearheads the development of culinary content for the brand’s catalog, website, blog, social media programs, cooking schools, and special events.
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Zucchini Spaghetti with Turkey Meatballs
1⁄2 cup olive oil
1⁄2 yellow onion, spiralized using the Straight Blade, then roughly chopped
Kosher salt and freshly ground pepper
1 lb ground turkey
11⁄2 cups dried bread crumbs
1 egg, whisked
2 teaspoons chopped fresh sage
2 cans (28 oz/875 g each) whole plum tomatoes, preferably San Marzano, with juices
2 cloves garlic, minced
2 teaspoons soy sauce
1 teaspoon dried oregano
4 medium-sized zucchini
Grated Parmesan cheese for serving
In a large sauté pan over medium-high heat, warm 1 tablespoon of the oil. Add the onion and a few pinches of salt and sauté until soft, about 5 minutes. Transfer to a large bowl and let cool. Add the ground turkey, breadcrumbs, egg, sage, 1 teaspoon salt, and 1⁄2 teaspoon pepper to the bowl and use your hands to mix the ingredients gently but thoroughly. Form the mixture into 12 equal-sized meatballs and place on a plate.
In the same sauté pan, warm 2 tablespoons of the oil over medium-high heat. Add the meatballs and cook until browned, about 1 minute per side. Transfer to a plate.
Put the tomatoes and their juices in a food processor. While pulsing, slowly add 1⁄4 cup of the oil through the feed tube until the tomatoes are puréed but still a bit chunky. Stir in the garlic, soy sauce, and oregano and season to taste with salt and pepper. Pour the tomato sauce into the sauté pan, place over medium heat, and bring to a simmer. Add the meatballs, cover, and reduce the heat to low. Cook, stirring once or twice, until the meatballs are cooked through, about 30 minutes.
While the meatballs are cooking, spiralize the zucchini using the Shredder Blade. Toss with a pinch of salt and place in a colander; let the liquid drain from the zucchini.
When the meatballs are ready, in a large sauté pan over medium high heat, warm the remaining 1 tablespoon oil. When oil is hot, add the zucchini and sauté just until the zucchini is warm, about 30 seconds; do not overcook.
Divide the zucchini spaghetti, meatballs, and sauce among individual pasta bowls. Sprinkle with cheese and serve.