Meatless Monday: Tomatokeftedes (Tomato Balls) with Tzatziki Zucchini Pasta

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The first night that we arrived to Santorini, it was pretty late. Our flight had been delayed and we had been traveling for more than 18 hours, but we were determined  to eat something Greek. So, we dropped our bags off at the hotel and walked 5 minutes to a local spot called Anoti Restaurant. We ordered a bunch of different things, wanting to discover something special. Lucky for us, Santorini is the home of the tomatokeftedes, fried tomato balls. Holy moly was it savory. The richness of the Greek olive oil paired with the refreshing tang of mint creates an unforgettable appetizer experience. Talk about starting the trip on the right foot!

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Meatless Monday: Zucchini Spaghetti and Sriracha Fried Eggs

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Mark Bittman, a food columnist for the New York Times, wrote an article in 2008 about “Spaghetti Fried Eggs,” an adaptation from a dish published by Arthur Schwartz (once the NY Daily News restaurant critic and food editor.) Often referred to ask “the poor man’s spaghetti,” this simple meal formerly consisted of not much more than fried eggs, pasta, garlic, olive oil and Parmesan cheese. That poor man might have been penniless, but he ate well!

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Zucchini Pasta alla “Skinny Jeans” Vodka with Grilled Chicken

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When you think vodka sauce, you think vodka and cream, right? Well, fuggedaboutit! This skinnier version of vodka sauce goes fantastically with ribboned zucchini. You can leave out the Parmesan cheese to fit into those skinny jeans sooner, but it does add a good texture and flavor! How’d I get away with leaving out the cream and still get that pink sauce color? Greek yogurt! I sprung for the 2%, but you can use 0% if you’re THAT committed. I used Tito’s vodka, because that’s what I had in my freezer, but just make sure you use something in the $20+ range. Honestly, I think the flavor is better than the real deal!

Inspiralized

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