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Produce!



How to cook

Zoodles

Notes from our chef:

Sautéing is my favorite cooking method for zoodles. I usually sauté if I'm planning on using them as I would regular pasta. Just keep the ingredients light - don't go for heavy cream sauces or dense meat sauces. Instead, use sauces like light tomato broths, lemon, or olive oil and proteins like shrimp, chicken, or fish. Flavor with herbs, sauté ed garlic or onions. You could also simply flavor the sauté ed zoodles with your favorite herbs, aromatics and serve alongside Roasted Chicken Breasts or Grilled Salmon.

How to cook:
  • Sauté: In a non-stick skillet, add 1 Tablespoon of olive oil and sauté noodles for 1 to 2 minutes.
  • Raw: If it's al dente noodles you seek, you'll want to enjoy them raw. Keep accompanying ingredients fresh and raw as well and don't over-do fats.
  • Microwave: Super easy and cleanup is a snap. Place the noodles in a heatproof bowl and microwave for 1 minute.
Helpful tips:
  • Use your zoodles before the sell by date. They can become mushy as they get older.
  • Only season with salt after cooking. Salting before or during cooking will pull water out of the zucchini resulting in soggy zoodles.

Squadoodles

Notes from our chef:

Sautéing is my favorite cooking method for squadoodles. I usually sauté if I'm planning on using them as I would regular pasta. Just keep the ingredients light - don't go for heavy cream sauces or dense meat sauces. Instead, use sauces like light tomato broths, lemon, or olive oil and proteins like shrimp, chicken, or fish. Flavor with herbs, sauté ed garlic or onions. You could also simply flavor the sauté ed squadoodles with your favorite herbs, aromatics and serve alongside Roasted Chicken Breasts or Grilled Salmon.

How to cook:
  • Sauté: In a non-stick skillet, add 1 Tablespoon of olive oil and sauté noodles for 1 to 2 minutes.
  • Raw: If it's al dente noodles you seek, you'll want to enjoy them raw. Keep accompanying ingredients fresh and raw as well and don't over-do fats.
  • Microwave: Super easy and cleanup is a snap. Place the noodles in a heatproof bowl and microwave for 1 minute.
Helpful tips:
  • Use your squadoodles before the sell by date. They can become mushy as they get older.
  • Only season with salt after cooking. Salting before or during cooking will pull water out of the squash resulting in soggy squadoodles.

Cauliflower Rice

Notes from our chef:

Microwaving is the best preparation method when using cauliflower rice as a substitute for white rice. It works particularly well as an accompaniment to an Asian stir-fry or curry.

Roasting is better when a more browned or nutty rice is desired. For a rice pilaf substitute, add fresh herbs, sauté ed onion, and/or garlic before putting in the oven. For more of a couscous-style side dish, add dried fruits and nuts. However you choose to dress it up, the roasted "rice" will make an excellent accompaniment to any grilled, seared, or roasted proteins.

Helpful tips:
  • Only season with salt after cooking. Salting before or during cooking may result in soggy, wet rice.
  • If you don't use your cauliflower rice by the sell by date, it can be frozen for up to two months.
How to cook:
  • Microwave: Fast, easy and healthy. Cauliflower rice can be microwaved without the addition of fat or water. Microwave on high for 1 1/2 minutes, stir, then microwave an additional 1 1/2 minutes. If frozen, you may need to stir once more and cook an additional 1 1/2 minutes.
  • Roast: Preheat oven to 400° F. Drizzle cauliflower rice lightly with some olive oil and gently toss to coat. Spread in a thin even layer on a baking sheet and roast for 6 to 10 minutes (keep an eye on it, everyone's oven is different).

Cauliflower Fried Rice

Notes from our chef:

This is so much fun and so tasty. When making the cauliflower fried rice, you want to follow the same cooking method as you would to make standard fried rice. Obviously, you're going to stir-fry so if you've got a wok use it. If not a fry pan will suffice.

If you'd like to use a protein such as chicken or pork, slice the raw protein into small pieces and cook first. Add the cooked protein to the fried rice when you add the cooked egg.

Directions:
  • Heat your cooking vessel and then add some high-heat oil, such as peanut.
  • Add the whisked egg and swirl the pan to lay egg out in a thin sheet. Cook until egg is set. Slide cooked egg out onto a pan or plate and set aside until needed.
  • Add more oil to the hot cooking vessel and now add any veggies you'd like. Classic Fried Rice ingredients include pea, carrots, onion, garlic and/or scallions. Stir fry these vegetables until the onions are translucent and the other veggies are warmed through, about 2 to 3 minutes.
  • Finally, add the cauliflower rice with some Tamari or Soy Sauce and stir fry just until the "rice" is al dente.
  • Chop the egg and stir into fried rice. Adjust seasoning by adding more Tamari or Soy Sauce, a squeeze of lime juice, or a dash of Siracha. Serve Immediately.

Beet Noodles

Notes from our chef:

Beet Noodles are a food I enjoy but only as a side to grilled steak or lamb. I do not use them as I would regular pasta. Beets are denser and, therefore, will need to be cooked longer than any of the other "noodles." Beet noodles are delicious with aromatics, roasted nuts and cheeses, particularly feta or a creamy, crumbled goat cheese.

Helpful tips:
  • Beet juice stains. Be sure to where an apron.
How to cook:
  • Sauté: Heat a sauté pan over medium-high heat. Add Olive oil, garlic, and sauté for 1 to 2 minutes. Add the beet noodles and sauté , tossing frequently with tongs, to cook and even coat with oil; about 10 to 12 minutes.

Yam Noodles

Notes from our chef:

Yam noodles are very starchy so flash boiling works wonderfully. They can also be roasted or sauté ed depending on their intended use. Yams are heartier than zoodles or squadoodles, making them a more suitable pasta substitute when heavier sauces, like cream, Alfredo, or meaty sauces, are used.

How to Cook:
  • Boil: Bring a large pot of water to a rapid boil. Add a healthy pinch of salt. Cooking times will vary depending on how many noodles you are cooking at a time. The best way to test if the noodles are ready is to bite into a noodle to see if it has the desired texture. Test for the first time after about 3 minutes of boiling.
  • Roast: Preheat oven to 400° F. Toss the noodles in a small amount of olive oil with salt, black pepper, and any spices. Spread in a thin, even layer on a baking sheet and roast for 7 to 10 minutes (keep an eye on it, everyone's oven is different).
  • Sauté: Heat a sauté pan over medium-high heat. Add Olive oil, salt, pepper, and spices, and sauté for 1 to 2 minutes. Add the noodles and sauté , tossing frequently with tongs, to cook and evenly coat with oil; about 10 to 12 minutes.

Butternut Squash Noodles

Notes from our chef:

My favorite way to cook butternut squash noodles is to roast them in the oven but sauté ing also works well. Squash noodles are heartier than zoodles or squadoodles, making them a more suitable pasta substitute when heavier sauces, like cream, Alfredo, or meaty sauces, are used. They also make a delicious side and can be prepared with both savory and sweet flavors.

How to Cook:
  • Roast: Preheat oven to 400° F. Toss the noodles in a small about of olive oil with salt, black pepper, and any spices. Spread in a thin, even layer on a baking sheet and roast for 7 to 10 minutes (keep an eye on it, everyone's oven is different).
  • Sauté: Heat a sauté pan over medium-high heat. Add Olive oil, salt, black pepper, and any spices and sauté for 1 to 2 minutes. Add the noodles and sauté , tossing frequently with tongs, to cook and evenly coat with oil; about 10 to 12 minutes.

Cubed Butternut Squash

Notes from our chef:

There are dozens (hundreds?) of ways you can use butternut squash in your cooking. Puree as a base for a soup; make a curry sauce; incorporate into casseroles, pastas, salads, stews, or chili; transform into pudding; bake into pies, cakes, cookies, or other treats... While we've provided some basic instructions for roasting the butternut squash, how you use this versatile vegetable is only limited by your imagination.

How to cook:
  • Roast: Preheat oven to 400° F. Mix desired seasoning into olive oil and drizzle squash lightly with mixture, gently tossing to coat. Spread in a thin even layer on a baking sheet and roast for 25 to 30 minutes (keep an eye on it, everyone's oven is different). Squash can be seasoned with savory herbs like sage, thyme, and rosemary as well as garlic and onion. Alternatively, a little brown sugar or maple syrup and cinnamon can help compliment the squashes natural sweetness. For both sweet and savory preparations, you'll also want to add a generous amount of salt and pepper.


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