Last weekend, Lu and I drove to Storm King, NY and visited the Storm King Art Center, which is an outdoor sculpture “park.”
You basically walk around a park, looking at art installations. It was pretty cool – it’s different than something we’ve ever done together. While the art didn’t WOW me, it was interesting and pretty amazing that these artists got their sculptures up there.
Also, it was nice to take a road trip! Definitely a fall bucket list item checked off.
After we worked up an appetite walking around, we drove 15 minutes away to a town called Beacon, which we kind of fell in love with. It was adorable aesthetically – cute shops, restaurants and architecture.
We stopped at a restaurant that’s right next to a waterfall, which was so picturesque. We were just typical lovebirds, drinking wine, having a late lunch and — ya ya I know, I know, you’re all rolling your eyes.
There’s a point to this story.
While we were at this waterfall restaurant (called The Roundhouse), we ordered Sauvignon Blancs and this incredible octopus, chorizo and white bean appetizer that was heavenly.
It was spicy, flavorful and had such amazing textures, I couldn’t stop thinking about it, especially when we were in bumper to bumper traffic getting back home.
In the end, Lu actually gave the suggestion that I make an Inspiralized version. Of course, you can’t spiralize octopus, chorizo or white beans, so I simply added in big parsley leaves and spiralized potatoes to turn this appetizer into a fulfilling main course or a heavy starter.
The spiciness can be kicked up a notch with a squirt of hot sauce or some crushed red chili pepper flakes, if you’re into spicy foods.
Also, don’t let the potatoes turn you off if you’re on a low-carb diet – just swap zucchini noodles in for potato noodles. You’ll fall in love with this dish, just as Lu and I did.
Speaking of Lu, it’s his 36th birthday! Woohoo. Happy Birthday, Lu. Cheers to you inspiring this great recipe!
Here’s a picture of me and the birthday boy last weekend, in Beacon, right after stuffing our faces at that restaurant:
Nutritional Information & Recipe
Spicy Garlic Potato Noodles, Chorizo, Parsley and White Beans
- 2 chorizo links decased, sliced into ½” thick chunks
- 1/2 tablespoon extra virgin olive oil
- 1 large garlic clove sliced thinly
- 1 large potato peeled, Blade C, noodles trimmed
- 1 pinch cayenne powder
- ¼ teaspoon smoked paprika
- ¼ teaspoon chili powder
- salt and pepper to taste
- 1 cup white beans cannellini, Great Northern
- ¼ cup whole parsley leaves
- Place a large skillet over medium heat and coat with cooking spray. Once heated, add in the chorizo and cook for 5 minutes or until cooked through. Transfer to a plate and set aside.
- Place the skillet back over medium heat and add in the olive oil, garlic and potato noodles. Season with cayenne, paprika, chili powder, salt, and pepper, toss and cover and cook, uncovering occasionally to toss, for 5-7 minutes or until noodles are cooked through.
- Once cooked, add in the white beans, parsley, chorizo, toss and let cook uncovered for 1 minute or until beans are heated through.
- Transfer to a serving platter.