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Little Bottles of Natural Goodness 

Spicy Shrimp & Zucchini Noodles

Posted on May 08, 2018 by Bickford Flavors
Ingredients:
Instructions
  1. Start by preparing the noodles. Julienne the zucchini with a spiralizer or julienne peeler. Place the noodles in a colander and toss them with a bit of salt until the strands are lightly coated. Set the colander in the sink to drain while you prep the other ingredients.
  2. Warm the olive oil in a large, nonstick skillet over medium-high heat, add sliced garlic, green onion and plum tomatoes and saute for 2–3 minutes. After the tomatoes have given off some juice, add Bickford Flavors Chipotle, Spicy Chili & Lemon Flavors to pan. Add the shrimp in a single layer and saute 2–3 minutes. 
  3. Rinse the zucchini noodles under running water, drain them well, and squeeze them in a clean dish towel to remove excess water. If you'd like, add the noodles to the skillet and toss with shrimp mixture. Or, lightly saute the noodles in a separate pan for 2-3 minutes and serve by placing the warmed noodles on a plate and topping with spicy shrimp mixture.
  4. Add salt and pepper to taste. Serve & Enjoy

Recipe inspired by: https://happybodyformula.com/zucchini-pasta-with-chicken-pistachios/

Image Credit: https://pixabay.com/en/prawns-food-seafood-cooking-shrimp-53204/

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No Bake Summer Lasagna

Posted on July 24, 2015 by Bickford Flavors

Ingredients:

 

  • 1/2 cup ricotta
  • 3 tbs. grated Parmesan
  • 3 tbs. plus 2 tsp. extra-virgin olive oil
  • Coarse salt and ground pepper
  • 8 lasagna noodles, broken in half crosswise
  • 1/4 tsp. Bickford Flavors Garlic
  • 2 pints grape tomatoes, halved
  • 2 zucchini (about 1 pound total), halved if large and thinly sliced
  • 1/2 tsp. Bickford Flavors Basil

Directions:

 

In a small bowl, combine ricotta, Parmesan, and 2 teaspoons oil; season with salt and pepper. In a large pot of boiling salted water, cook noodles according to package instructions; drain.  Meanwhile, in a large skillet, heat 2 tablespoons oil over medium-high. Add garlic flavor and tomatoes; season with salt and pepper. Cook, stirring, until slightly broken down, about 3 minutes. Transfer tomatoes to a bowl. Add 1 tablespoon oil and zucchini to skillet; season with salt and pepper and basil flavor. Cook, stirring, until zucchini are tender, about 5 minutes. Transfer to another bowl.  Place some tomatoes on four plates; top with a noodle and small spoonfuls ricotta, zucchini, and more tomatoes. Repeat layering twice, then top with remaining noodles and tomatoes.

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Carrot Filled Zucchini Ring Recipe

Posted on February 25, 2014 by Bickford Flavors

Ingredients:



  • 3 cups cooked zucchini, drained and mashed
  • 1 tsp salt
  • ½ tsp marjoram
  • 3 eggs, beaten
  • ½ cup buttered dry bread crumbs
  • Sautéed or braised buttered carrots 
  • ⅛ tsp Bickford Walnut Flavor

Directions:


Heat oven to 350 degrees. Butter or spray 1½ quart ring mold generously.  Mix zucchini, salt, marjoram, Bickford Flavors Walnut Flavor carrots and eggs together. Sprinkle bread crumbs evenly on inside of buttered mold. Spoon in zucchini mixture.  Set mold in shallow pan of boiling water that comes up the side about 2 inches. Bake in pre-heated oven 35 to 45 minutes or until firm.

Let rest several minutes, then turn out onto platter and fill with favorite vegetable or quartered braised redskin potatoes.

 

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