It's Not Hard Being Green Veggie Machine

2 medium to large zucchini, spiralized
10 oz. package fresh English peas (from Trader Joe's)
1 Tbsp olive oil
2-3 cups broccoli (break into small tips and stems, if stems are peeled)
Parmesan cheese (optional)

Basil Sauce
1 cup packed fresh basil leaves
1 clove garlic
1/4 cup sweet onion, finely chopped
1 Tbsp lemon juice
1 Tbsp. red wine vinegar (or white wine vinegar)
1/2 tsp salt
4 or 5 grinds of pepper
1/4 cup olive oil

Make the basil sauce by placing all the ingredients into a food processor, except the olive oil. After everything is chopped, add the olive oil until incorporated. Remove from food processor. Should make about 1/2 cup. This can be made ahead.

Spiralize zucchini and set aside. You should have at least 6 cups of zucchini for this recipe.

Microwave peas until tender crisp (about 3-5 minutes), drain and set aside.

Heat 1 Tbsp. olive oil in a wok. Stir-fry the broccoli until tender-crisp. Add peas and stir-fry about 3-4 more minutes. Add the zucchini noodles and stir until noodles are just heated, but still tender-crisp. Do not over cook or zucchini will become mushy.

Remove from heat and pour on the basil Sauce. Stir well and place into a large serving dish. Top with Parmesan cheese, if desired.

Makes 5 generous helpings.

Zoodles with roasted tomatoes, garlic, onions, and mushrooms

3 medium zucchini, spiralized (if you don't have one, slice thinly)
10 oz. package of grape tomatoes (prefer heirloom)
3-4 medium garlic cloves, diced
1-2 Tbsp olive oil (or grapeseed oil)
1 medium onion, sliced in think wedges
12 oz box cremini mushrooms, sliced thinly
1/2 tsp red pepper flakes
1 tsp. oregano leaves, dried and crushed in your hand.
Salt and pepper to taste
10-12 fresh basil leaves, chiffonade

Heat oven to 450 degrees. In a small pan (I use a pampered chef mini bar pan), sprinkle about 1/2 Tbsp of oil on the tomatoes and garlic, salt and pepper and roast for about 10-15 minutes (until the tomatoes start to burst). Remove from oven to cool slightly.

Meanwhile, heat 1 Tbsp of oil in a large pan. Add onions and mushrooms and cook until tender crisp. Add red pepper flakes, oregano, and salt and pepper to taste. Add the tomato-garlic mixture and give it a good stir, popping the tomatoes to make a bit of a sauce.

Add the zoodles (zucchini noodles) and mix together making sure the zucchini is heated. Do not overcook the zucchini or it will become mushy. You just want to heat them until they are warm and tender crisp (about 2-3 minutes). Add more salt and pepper to taste.

Remove from pan and place into a serving dish. Top with chiffonade basil. If desired, top with a teaspoon of freshly-grated Parmesan cheese.

Serves 3. If you add a protein, this is all you need for a filling meal.

Calories: 150 (without cheese)