The first night that we arrived to Santorini, it was pretty late. Our flight had been delayed and we had been traveling for more than 18 hours, but we were determined to eat something Greek. So, we dropped our bags off at the hotel and walked 5 minutes to a local spot called Anoti Restaurant. We ordered a bunch of different things, wanting to discover something special. Lucky for us, Santorini is the home of the tomatokeftedes, fried tomato balls. Holy moly was it savory. The richness of the Greek olive oil paired with the refreshing tang of mint creates an unforgettable appetizer experience. Talk about starting the trip on the right foot!
Giada, you would be so proud. I just made a divine turkey bolognese. I’ll be honest, I’ve never made turkey bolognese, so I did a lot of Googling (and went first to Giada, duh). Luckily, it was one of those fly-by-the-seat-of-my-pants days… everything I added to the skillet seemed so….. right. One of the reasons I love blogging is because I will get to share my amateur experiences with you all – and I promise, there will be some not-so-pretty ones. But hey, I’m 26 years old, I’ve never had a cooking lesson (not a one!) and I just love love love food (except eggplant, ack!) …. and I always aspire to be fitter, hence the healthiness I bring to my recipes. Every Italian woman wants to be a teeeeeeeny bit thinner…. except for Giada, she’s just blessed with that goddess-like Roman blood.
Tasting Tuesday is for me to test one of the recipes for my cookbook. So thanks for being my guinea pig. The key to this recipe today is briefly pureeing the carrots and celery before cooking them. This was a last-minute decision and really added to the texture of the bolognese and enriched the sauce.
If you follow me on Facebook, you would recognize the title of this post. To truly become Inspiralized, you need to not only rid your pantries of boxed pasta, but you need to pay special attention to the sauces you put on top of these veggie noodles. Of course, if you’re not as calorie conscious and just want to get more vegetables into your diet or eat more creatively, feel free to smother your zucchini noodles in a creamy alfredo, tomato sauce, or carbonara! You’ll still be eating pretty guiltlessly.