I’m always amazed when I post something up on Instagram after I make it and then that evening or that next day, someone has made it – without a recipe!
I think this is a testament to how simplistic spiralized cooking is. You don’t need to be a classically trained chef to whip up delicious, gourmet-tasting meals in minutes.
Today’s recipe was posted up on my Instagram on Thursday and then this reader made it, without a recipe! I couldn’t be prouder and happier!
But really, I feel like spiralizing has taught me so many new cooking techniques, just through trial and error. I’ve said it many times before and I’ll say it again – food blogging has become my own personal cooking school, taught by Dr. Google and Professor YouTube.
I still flirt with the idea of going to cooking school or doing an internship at a restaurant. I’m sure I will one day, but right now, the Inspiralized cookbook, the Inspiralizer and my wedding have my hands full.
Speaking of my wedding (!!), I took over WeddingWire’s Instagram on Saturday and shared some special moments from my wedding planning process so far – like when I found the perfect 3″ heeled bridal shoes, when we went shopping for wedding bands and I struggled and when my mother and I took a Pinterest-worthy picture with our Starbucks’ coffees!
Now, I’m in wedding-crunch mode. We’re three months out and I find myself waking up in the middle of the night thinking, “Oh no! What if the mini glass bottles for the favors don’t arrive in time?”
Anyway, enough wedding talk – time for this recipe. I’m a huge broccoli rabe fan, so this dish is a dream. If you don’t like broccoli rabe, this may not be your jam – but I suggest giving it a try!
Lentils provide a clean, lean source of protein with a great texture alongside the softness of the broccoli rabe. The turnip spaghetti is strong enough to hold up against this heavy sauce.
The turnip noodles are also boiled with the same water from the broccoli rabe, which gives them a nice earthy taste and masks the radish-like taste of the turnip.
And if you’re feeling spunky, grate some fresh parmesan cheese on top!
How do you feel about broccoli rabe? Too bitter or do you love it?