SUMMER HARVEST BOWLS with GRILLED PEACH, BURRATA & CUCUMBER
This vibrant recipe is featured in New York Times bestselling author Ali’s Maffucci’s third cookbook, “Inspiralized & Beyond: Spiralize, Chop, Rice, and Mash Your Vegetables into Creative, Craveable Meals.”
Also works well with zucchini.
Spiralized / No-Cook / Vegetarian / Gluten-Free / Low-Cal
NUTRITIONAL INFORMATION Per serving: Calories 282 / Fat 24g / Sat Fat 6g / Sodium 87mg / Carbs 12g / Fiber 2g / Sugar 10g / Protein 7g
TIME TO PREPARE: 15 minutes
TIME TO COOK: 5 minutes
SERVES 4
It’s always hard to resist burrata when it’s on the menu—it’s a luxurious, pillowy cheese made from mozzarella and cream. My favorite way to have burrata is with peaches and pesto—the sweetness from the peaches and the fresh basil scream “summertime.” Aside from a few pantry items like olive oil and red wine vinegar, all of these ingredients can be found at a farmer’s market during the summer. Pick up a bottle of wine or some sparkling water on the way home and enjoy this easy, no-cook salad outside, savoring the warm weather.
For the dressing
1 ounce fresh basil
1 small garlic clove, chopped
¼ cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 small shallot, chopped
Pinch of red pepper flakes
Fine sea salt
4 ripe peaches, halved and pitted
2 teaspoons extra-virgin olive oil
2 cups packed baby arugula
1 seedless cucumber, spiralized with Blade D, noodles trimmed
1 ball (8 ounces) burrata cheese, quartered
Make the dressing. In a food processor, combine the basil, garlic, olive oil, vinegar, shallot, and red pepper flakes, season with salt, and pulse until smooth. Transfer to a medium bowl.
Make the salad. Heat a grill to medium-high or heat a grill pan over medium-high heat. Brush the cut sides of the peaches lightly with the olive oil. Place the peaches on the grill, cut-sides down, and cook until grill marks appear, 3 to 4 minutes. Halve the grilled peaches to yield 8 pieces total.
Add the arugula and cucumber noodles to the bowl with the dressing and toss to coat.
Divide the cucumber noodles among four bowls and top evenly with the grilled peaches and burrata.
In New York Times bestselling author Ali’s Maffucci’s third cookbook, “Inspiralized & Beyond: Spiralize, Chop, Rice, and Mash Your Vegetables into Creative, Craveable Meals,” it’s no longer just about the veggie noodles. Readers will be delighted to discover that Maffucci’s latest cookbook offers brand-new innovation for carb and even meat replacements, while still providing all-new spiralizing favorites. All of her recipes use common, easy-to-find vegetables that shine as the primary focus of flavorful, healthy meals. Sweet potato slabs replace toast, cauliflower becomes pizza crust, broccoli turns into tots, avocado gets moussed, jackfruit mimics pulled meat—and that’s just the beginning. With 125 recipes and nearly 100 stunning photographs, as well as an extensive section for home cooks on “How to Get Inspiralized & How to Go Beyond,” Ali’s latest book, Inspiralized & Beyond, offers even more fun and creative ways to fit vegetables into any diet.
Ali Maffucci is the founder of the culinary brand Inspiralized, the ultimate resource for cooking creatively, healthfully, and deliciously with the spiralizer, the kitchen tool that turns vegetables and fruits into noodles. In June 2013, Ali quit her corporate job to pursue Inspiralized, the brand referred to as a “spiral empire” by Food & Wine magazine. Since then, Ali has authored two New York Times bestselling cookbooks, Inspiralized and Inspiralize Everything, as well as produced her own branded spiralizer, the Inspiralizer. She lives in Jersey City, New Jersey, with her husband, Lu, and their son, Luca.
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