We are pleased to introduce a brand new adjective for all of your descriptive purposes: zoodley. To be used for that feeling that’s not quite exhaustion, not quite delirium, somewhere between blindly euphoric and just plain old high on life/lack of sleep. Basically how I am feeling 100% of the time! Zoodles are my spirit animal. Let’s take something ( a zucchini) and figure out a way to turn it into something that it entirely isn’t (a long, thin shape), and then take another commonly known thing (uhhh a noodle), and mash the two together! What do you get??? ZOODLES! I’m not upset. Frankly, however whimsical and ridiculous the zoodle is, it’s a pretty tasty vessel for lots of fun flavors. Tonight’s bowl features zoodles (duh), miso-roasted sweet potatoes, blistered snap peas, and green beans from Applefield farm marinated tofu, and a nice salad of carrot, ginger, and scallion. Bringing all the zoodles and veggies together in perfect harmony tonight is a new iteration of one of my favorites, the roasted sesame dressing. A blend of bright vibrant juices, roasted sesame paste, and organic oils unite to bring harmony and bliss to the zoodle universe. Are you feeling like a zoodle? Not for long, once you try this bowl. For optimal enjoyment, consume cold- simply toss in a bowl with the roasted sesame dressing, season with a bit of s+p, and enjoy!
If you got the Flank Steak:
You guys love beef! It’s no secret to us by now. I don’t blame you- this flank steak is insanely good. We usually use this marinade for chicken, but we modified it a bit for steak by adding a lot more herbs and lemon zest. To reheat, broil the pieces of flank steak on high for 2-3 minutes, until heated through. Use a meat thermometer if you are looking for a specific level of doneness, but for medium-medium rare, 2-3 minutes broiling on each side should do it! Once it’s hot, let it rest for a minute or two, and then slice it on a long bias against the grain. Stack those slices right on top of the zoodle bowl, and enjoy!