Zucchini Noodle Spaghetti, Italian Salad and Edwards House Dressing

First off, I apologize for the poor quality pictures.  In the middle of cooking our electricity went off.  Luckily I have gas, so I was able to cook to candle light.  But, by the time it was ready to eat we still had no electricity, so we had to take these pictures in the dark.  I will say, this is THE BEST meal I had all week!  TONS of GARLIC!

ZUCCHINI NOODLE SPAGHETTI WITH MEAT SAUCE

• 1 T Extra Virgin Olive Oil
• 1 LB ground beef or turkey
• 1 small onion, diced
• 2 garlic cloves, pressed thru a garlic press
• 2 cups spaghetti sauce of your choice (I use Mezzetta brand Napa Valley Bistro.  It is one of the most expensive jarred sauces, but it's taste is superior.  There's no added sugar and it has the perfect balance of tomatoes, olive oil and seasonings....try it!)
• 2 zucchinis
• Parmesan cheese for topping

Heat a skillet over med-high heat. Add 1 TBSP extra virgin olive oil.  When hot, add the onion and garlic and saute for 2 to 3 minutes.  Add the ground turkey/beef and cook until no longer pink.  Turn the heat down to low and add the spaghetti sauce.  While the spaghetti sauce mixture heats up make the zucchini noodles.

To make the noodles you will need a spiral slicer.  If you do not have one, you should!  These things are awesome!  Below is a picture of my Joyce Chen Saladacco Spiral Slicer.  Bread Becker carries them and you can also find them online for less than $30.  Follow the package instructions for making "noodles" or "strings".

   

Plate your "noodles", meat sauce then top with Parmesan cheese.

ITALIAN SALAD

This week my farmer's market had these huge, fresh heads of romaine lettuce and I couldn't help but get one. That was the start to this refreshing salad.

In a large bowl combine, in this order:

• 1/2 a head (or so) of romaine lettuce, cut into bite size pieces
• 1 small cucumber cut diagonally, then horizontally to create half moons
• 1 tomato, diced large
• 1/2 purple onion, sliced in thin rings
• 2 to 3 ounces feta cheese, crumbled

Top with the Edwards House Dressing.

EDWARDS HOUSE DRESSING

This tangy dressing is made with 100% Organic, unfiltered, raw Apple Cider Vinegar.  I can't even begin to tell you how amazing Apple Cider Vinegar is for your health.  Vinegar is a fermented food which contains enzymes and a host of macro nutrients.  To read more about vinegar, check this out:

http://www.buzzle.com/articles/health-benefits-apple-cider-vinegar.html

On to the recipe:

In a salad making container (which is what I used here) or a Tupperware container with a tight lid combine the following in this order:

• 3/4 cup apple cider vinegar
• 2 tsp Italian seasoning (dried herb mix)
• 3 to 4 garlic cloves, pressed in a garlic press
• few dashes of salt
• 1/2 to 3/4 cup extra virgin olive oil

Mix well.  Serve over salad.