Paleo Sautéed Vegetable Ribbons in Olive Oil and Garlic

by Craig Hartranft on July 11, 2017

in Paleo Lifestyle, Recipes

Sauteed Vegetable RibbonsThis recipe for Paleo Sautéed Vegetable Ribbons in Olive Oil and Garlic is a revised version for Sunshine Ribbon Vegetables, found recently in our local Sunday newspaper.

My first attempt at this recipe was spur of the moment and so didn’t have all the ingredients required. I didn’t have the yellow squash, and had only two-thirds of a zucchini. But I had plenty of carrots and used two medium. I used a vegetable peeler to make the ribbons. I may try my kitchen mandolin the next time. The ribbons came out a little thicker than the original recipe suggested. But, not a problem. The thicker ribbons seemed more hearty. I merely had to saute them a bit longer to get them al dente. I served the ribbons with freshly ground pepper and shredded Parmesan cheese. Delicious. I will definitely be making sauteed vegetable ribbons again.

As for the revisions, for simple Paleo clarity I replaced the original “olive oil” ingredient with the more healthy extra virgin olive oil (EVOO). Also, with the garnishes, I noted that Parmesan cheese, as is all dairy, is not apart of the strict Paleo diet. However, if you follow the Paleo 85:15 rule (see below), as I do, then help yourself. Finally, the original recipe called for lemon juice in the saute and lemon zest as a garnish. While lemons are Paleo,  they were not used because of my wife’s on going skirmishes with intestinal Candidiasis.

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Vegetable Ribbons in Olive Oil and Garlic
 

Paleo Sautéed Vegetable Ribbons in Olive Oil and Garlic

Ingredients:

  • 2 large Carrots, peeled
  • 2 yellow summer Squash
  • 2 Zucchini
  • 1 T Extra Virgin Olive Oil
  • 1 Garlic clove, minced
  • 2 T fresh Lemon juice (optional)
  • Salt

Garnishes (optional):

  • Freshly Ground Black Pepper
  • Toasted Pine Nuts* (Spread the nuts on a baking sheet and bake at 350°F, stirring occasionally, until golden-brown, 5 to 10 minutes.)
  • Parmesan cheese, shredded (Not Paleo)
  • Herbs (see recipe for vegetable seasoning blend below)

*Pine Nuts can be expensive. You can substitute less expensive sunflower seeds, toasting them the same way.

Directions:

  1. Using a vegetable peeler or kitchen mandolin shave the carrots, squash, and zucchini into long, thin ribbons, like flat noodles. (Discard cores or use for something else.)
  2. Heat the EVOO over medium heat in a large sauté pan. Add the garlic and sauté for one minute, until fragrant.
  3. Add the vegetable ribbons, salt, lemon juice (optional) and stir.
  4. Cover with a lid for 1 minute (or longer for softer ribbons or if your ribbons are thicker).
  5. Remove the lid and remove from heat.
  6. Garnish as you like.

 

Vegetable Seasoning Blend

Ingredients:

  • 1 T dried Oregano
  • 1 T dried Basil
  • 1 T dried Parsley
  • 1 T dried Thyme

Directions:

  1. Combine oregano, basil, parsley, and thyme in a small bowl.
  2. Sprinkle as much as you like on cooked vegetables or toss with raw vegetables prior to roasting.
  3. Place remaining blend in an air tight container and store in a cool dry space.

Download the Recipe Only (no commentary) in PDF Format:
Vegetable Ribbons in Olive Oil and Garlic
 

“Built into The Paleo Diet is the 85:15 rule which allows people to consume 3 open meals per week, so that they don’t have to forgo favorite foods forever. A little bit of cheating is a good thing if in the long run it behaviorally helps people to stick to the diet in the long run.” – Dr. Loren Cordain

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