Courtesy Chef Kari Bernardi, the Super Natural Chef, Carmel
Zucchini Angel Hair Pasta
2 large zucchinis, peeled, ends trimmed and spiralized Pinch Himalayan salt
Use a Spiralizer to create angel hair-type pasta. Cut pasta with scissors, lightly sprinkle with salt and blot dry with paper towels.
Golden Beet Fettuccini
2 golden beets, peeled, ends trimmed and spiralized
Use the Spirooli to create fettuccini noodles. Cut with scissors and top with sauce to soften.
No-cook Marinara
4 medium ripe tomatoes, seeded and chopped 1/3 cup sundried tomato powder
1⁄2 small purple onion, chopped
2 dates, pitted, chopped and soaked in warm water 1–2 fresh garlic cloves, chopped
5 fresh basil leaves, ribbon cut
1–2 fresh oregano leaf stems, chopped Himalayan salt to taste
Fresh cracked pepper, optional
Place the tomatoes in a colander and allow all liquid to drain (you can drink liquid or save for another recipe). Place drained tomatoes in food processor with the S-blade and use pulse but- ton to chop. Do not overprocess mixture—it needs to be chunky. Add sundried tomato powder, onion, soaked dates, garlic, basil, oregano, salt and pepper and pulse to mix. Enjoy over your favorite raw pasta.
About the author
At Edible Monterey Bay, our mission is to celebrate the local food culture of Santa Cruz, San Benito and Monterey Counties, season by season. We believe in sustainability, and we believe everyone has a right to healthful, clean and affordable food. We think knowing where our food comes from is powerful, and we hope our magazine, website and newsletters inspire readers to get to know and support our local growers, fishers, chefs, vintners and food artisans.
