Not sure if this is "spruced up" enough for you- I like to slice them, pour homemade dill vinagrette over them, and liberally salt. I eat this almost every day, it is one of my favorite veggies!
I am sure someone more creative than me will come along with a much better idea
Make them into noodle!!! its a different way to eat them and to me they taste different. I add splenda, evoo, mrs dash, red pepper flakes, onion flakes and vinegar to mine then had a few cherry tomatoes
Make them into noodle!!! its a different way to eat them and to me they taste different. I add splenda, evoo, mrs dash, red pepper flakes, onion flakes and vinegar to mine then had a few cherry tomatoes
Wuv I was going to say the same thing! I use a Julienne slicer (looks like a peeler but has slots in the blade for making julienne strips of veggies), and make cuke noodles - I saute them for a minute or two in EVOO, a splash of Bragg's aminos, minced garlic and grated ginger. I take some baked chicken breasts and dress them in Walden Farms Asian dressing and serve on top of the "noodles" - it's a great Chinese take-out style dish!
Okay, that did it. I just ordered a spiral slicer. Can't wait for some veggie noodles! Thanks, Wuv!
You can do zuchinni with it as well....I have mixed cukes and zuchinni together to make a salad. Also, used zuchinni noodles with the WF tomato basil for a spaghatti
You can do zuchinni with it as well....I have mixed cukes and zuchinni together to make a salad. Also, used zuchinni noodles with the WF tomato basil for a spaghatti
Thanks for that, Wuv! I was just at our local Sunflower Market (which is transitioning to a Sprouts) and they actually have some WF dressings, etc. First place in town for it. I was so glad. I'll pick up some of that tomato basil. I want to make Liz's roasted red bell pepper sauce also.
I always cut mine into chunks.Add some thin slices of onions and tomatoes,salt, viniger and light olive oil. Let it sit in the fridge for at least an hour. Its probablly my favorite lunch.