Veggetti-ized Zucchini

Zucchini Ribbons



This is the perfect veggetti-inspired side dish and impressive enough to serve at your swankiest soirees!





1 zucchini, sliced into ribbons with a veggetti (thick side)

Zest and juice of one lemon

1 tsp. any fresh herb of choice (ex. basil, mint, tarragon, etc.)

1/4 cup toasted pine nuts

Fresh grated parmesan (optional)

Fresh ground pepper to taste



Wash and insert zucchini into “thick” end of Veggetti and twist until done.  Place zucchini ribbons in dish.  Drizzle with fresh lemon juice and zest and combine well so that all zucchini ribbons are coated in lemon juice.  Sprinkle with herbs and add fresh ground pepper to taste.  Add pine nuts and freshly grated parmesan and serve.  Let sit about 1 hour.


Zesty Cilantro Shrimp

Zesty Cilantro Shrimp


I just love this recipe and it couldn’t be easier!  Just buy a bag of frozen pre-cooked shrimp, thaw, marinate , chill and then serve on a bed of greens – that’s it!!!!  Perfect for lunch or a light dinner.






1 bunch cilantro, finely chopped

3 limes, zest and juice

1 lb. Shrimp, cooked, peeled and deveined

1 clove garlic, finely chopped

Sea salt, to taste

Black pepper, to taste

1/4 cup extra virgin olive oil



In a large bowl combine all ingredients and toss to combine.  Refrigerate for at least 3 hours.  Serve on a bed of arugala, watercress or mache greens.  Serves 4.