Well, it’s that time of year again – Mercedes Benz Fashion Week in New York City. Normally, I wouldn’t get excited about Fashion Week.
However, some kitchen products are joining the fashion week frenzy and jazzing up their product lines by joining forces with a fashionable designer to bring fun, stylish kitchen wares.
Alongside this entertaining-friendly summertime spiralized recipe, I have an amazing giveaway for you.
Before I get into the recipe and giveaway, let me explain a little bit more about what’s happening, from the official press release:
To showcase how to entertain colorfully and effortlessly, the CorningWare and Corelle team has joined up with Trina Turk to co-host Fashion Kitchen – an exclusive event during Mercedes-Benz Fashion Week with additional co-host Chef Seamus Mullen.
Now that you get the gist, let’s get to the recipe. One major thing to keep in mind when serving large groups something spiralized? Trim your noodles! I can’t stress this enough.
There’s nothing more “womp womp” than when you go to serve your guests zucchini noodles and you end up dropping it all over the table or serving one guest the whole dish, on account of a 30 foot long zucchini noodle.
It’s easy – just trim your noodles with a scissor after you spiralize and before you cook them. You can definitely trim them at the end, once they’re cooked – but it’s easier (and less messy) if you do it right after spiralizing. I usually just grab a bunch with my hand and snip away.
This recipe (served in one of the colorful CorningWare 4-piece baker sets) is the perfect way to end summer on a high note: with fresh zucchini, basil and tomatoes. The ingredients are simple, it’s serving friendly, and it’s a quick way to introduce your friends to spiralized cooking – without spending hours in the kitchen!
If you don’t want a balsamic glaze, you can even use the creamy balsamic dressing from yesterday’s recipe! Want to jazz it up a bit? Add some freshly steamed corn or some garlic.
Cute kitchen wares like these are like getting new workout clothes. Whenever I have a bright new tank for the gym, I’m more motivated to get my workout on (I want to show off my new look!) This is the same in the kitchen – colorful bowls, baking sets and plates make you want to invite friends over for a fun night of hanging out and enjoying yummy food.
Grilled Tomatoes and Basil Zucchini Noodles with Balsamic Glaze + Entertaining Giveaway
- 1 cup balsamic vinegar
- 3 beefsteak tomatoes cut into ½ inch slices
- salt and pepper to taste
- 2 tablespoons extra virgin olive oil
- 3 medium zucchinis Blade A
- 1 large chiffonade of basil
- Place a medium saucepan over high heat and add in the vinegar. Once boiling, reduce to a simmer and cook until reduced halfway.
- While balsamic is cooking, heat a grill or grill pan over medium-high heat. Brush the tomatoes and zucchini with the olive oil and season both generously with salt and pepper.
- Once the grill is heated, add in the tomatoes. Let cook for 2 minutes, flip over and cook another 2 minutes or until heated through and grill marks appear. Set aside.
- Add the zucchini to the grill or grill pan and periodically use a the back of a spatula (if using a grill pan) to compress the noodles down to cook quickly. Cook for just 3-5 minutes or until cooked through. When done cooking, the zucchini will sweat out moisture, so lightly pat dry and lay out in a [insert measurements here] serving dish. Season the zucchini with extra pepper and toss with the basil.
- Top the zucchini with the tomatoes and drizzle the balsamic on top. Garnish with extra basil and serve.