Prosciutto-Wrapped Chicken Breast a la Zakarian

By the way I used my Panderno vegetable slicer yesterday for the first time...

I made zucchini noodles. Sauteed them lightly in butter, fresh lemon juice, and fresh garlic and served with grilled flank steak, with an orange, avocado and radish salad over mixed greens. It was delicious. I finally figured out that you have to press each leg down individually. I cannot find my book that came with it. Dang!

The first time I tried it, it danced all over my granite counter and I put it away. Watched a YouTube video and saw how they pressed each leg into place. Now it works great. Am anxious to try sweet potatoes. What is your favorite way to use it?

 
Hard to pick a favorite but....

butternut squash is way up there - I use the neck only, and roast it. Usually with a spritz of either coconut oil or olive oil, and a bit of salt, pepper, and paprika

it turns out soooo good every single time!

zucchini is of course a regular rotation but the less you cook, the better it is - I ve been roasting it also lately instead of sauteeing, just to get better texture

I played with broccoli stems - you must find very thick ones but if you do, works great - sauteed, not roasted. Actually maybe it would work roasted by I haven't tried it yet

carrots and cucumbers I prefer raw in salads, although I did once a mix of zucchini and cucumber, sauteed both together and it was pretty tasty, hard to tell it was more than one veggie in the mix, but I was running low on zucchini and the cucumber winked at me.... The flesh. The flesh is weak

smileys/wink.gif

 
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