Labor Day Spiralized Recipe Roundup

Labor Day Spiralized Recipe Roundup

Labor Day Spiralized Recipe Roundup

Does anyone else feel like they blinked and now it’s September?

Labor Day is right around the corner and what a better time to show off your spiralizing prowess after a summer of zucchini noodles than with something spiralized during your weekend festivities?

All of these recipes save well in the refrigerator and are perfect for groups!

Before we get to this year’s roundup, also check out my favorites since last year in the following roundups:

Since those roundups, I have a few to add:

Labor Day Spiralized Recipe Roundup

Top left: Pesto Caprese Zucchini Noodle Salad 

Top right: Goat Cheese Panzanella Salad with Cucumber Noodles

Bottom left: Mango-Almond Jicama and Cabbage Salad

Bottom right: Mozzarella and Cashew-Balsamic Zucchini Noodle Salad

Labor Day Spiralized Recipe Roundup

Left: Italian Zucchini Noodle Burger Patty

Right:Cold Spiralized Sesame Noodle Salad

 

So, what’s everyone doing for Labor Day weekend? I’ll be spending it with my family down in Singer Island, Florida. I can’t wait to see the beach!

Featured Product

The Inspiralizer by inspiralized

New to spiralizing? Grab your FREE eBook with our 20 Most Popular Blog Recipes!

Have a spiralizer and not sure where to start?How about making our fool-proof, most popularly made recipes from the blog? In this printable PDF eCookbook you’ll find photos and full recipes of our readers’ favorites to get you started!

Share on facebook
Facebook
Share on google
Google+
Share on twitter
Twitter
Share on linkedin
LinkedIn

Leave a Comment

Want to share a photo of what you’ve made? Be sure to click the 'Choose file' button below to add your photos!

The maximum upload file size: 300 MB. You can upload: image. Drop file here

3 comments

Kristen says:
Staying close to home, 5 day weekend for me, birthday included, son was also born on my bd, so....well do something as a family. Zucchini is ready to go, recipe undecided as its 730am, ha. Be safe everyone.
doris says:
Love your cookbook Inspiralized! Imade the'deconstructed zucchini manicotti' but I used lowfat ricotta and mozzarella...everyone lowed it. Last night I tried to spiralize my butternut squash but it was really too hard, altho I managed to spiralize about half of the squash. Any suggestions...can I microwave the squash for a few minutes first and then try to spiralize them?

Latest on Inspiralized

Subscribe to Inspiralized

Subscribe to one or all of our newsletters for amazing
recipes, inspirational content + our most popular recipe PDF.

  • Weekly Recap
  • Kidsletter
  • Products + Sales

the soup that broke the internet! 😜🥣haha, just kidding, but after posting this on stories, my DMs were flooded with, "share the recipe!" and then dozens of you made the soup solely based off my story videos (which is why I shared it!)⁣ 👏🏼

I'm still deep in the newborn fog to take proper photos and build an SEO-friendly blog post (it's an hours-long process), so I'm sharing it here in the meantime - just save it to refer back to! you're going to want to make this alllll winter long.⁣ ❄️

potato and brussels sprouts white bean soup w/ or w/o chicken sausage⁣ 👇🏼
serves 4-6

ingredients⁣
3 tablespoons extra virgin olive oil⁣
1/2 red onion, diced⁣
2 garlic cloves, minced⁣
2 carrots, diced⁣
1 large celery rib, diced⁣
1 15-ounce can cannellini beans, drained and rinsed⁣
1/2 teaspoon dried rosemary⁣
1/2 teaspoon dried thyme⁣
4 cups vegetable broth (I'm using @bonafideprovisions and it's honestly a game-changer! code INSPIRALIZED for 15% off!)⁣
salt and pepper⁣
1 1/2 pound bag creamer potatoes, halved⁣
1 pound chicken sausage, sliced⁣
12 ounces shredded brussels sprouts⁣
shredded Parmesan cheese (I'm loving @foragerproject's vegan Parmesan shreds)⁣
red pepper flakes to garnish⁣

directions⁣
heat half the olive oil in a large pot over medium-high heat. add the onion, garlic, carrots, and celery and cook for 5 minutes or until onions are translucent. add the cannellini beans, rosemary, thyme, and stir. add the broth, 2 cups water, and season generously with salt and pepper. bring to a boil and boil for 5 minutes. use an immersion blender to blend the soup. add the potatoes, bring back to a boil, and reduce heat to a medium-simmer and let cook for 10 to 15 minutes or until potatoes are tender.⁣

while potatoes cook, heat the remaining oil in a large skillet over medium heat. add the chicken sausage and cook until browned. add the brussels sprouts, season with salt and pepper, and cook until sprouts are tender and chicken is cooked through. keep aside. if you're vegetarian, just simply omit chicken sausage.⁣

once potatoes are done, add the chicken and sprouts to the soup, stir, and serve. top with cheese and red pepper flakes.
...