with Garlic Scapes and Tomatoes

Tonight was a good reminder that it pays to listen to practice mindful eating habits. I had planned on making a nice salmon dinner since my husband was going to be out and is not a huge fan. But after I got home, walked the dog, and took care of some other things, I was not feeling particularly hungry for that or much of anything. But when I started getting hungry, I remembered we had leftover bacon and zucchini in the fridge. Plus, the garlic scapes I just bought from the Farm Market!

This was a recipe I made for one, but this one’s easy to scale for larger groups (or if you’re more hungry a whole zucchini is fine!) with some more zucchini and extra tomatoes, bacon and garlic scapes (or garlic) as appropriate for your clan.

Ingredients:

• Zucchini (1/2 medium)
• Bacon (3 slices, cooked)
• Tomato (1/2 to 1 tomato, seeded and diced)
• Garlic Scapes (1-2)

Kitchen items you’ll need:

• Knife
• Cutting Board
• Spiralizer
• Skillet

Cooking Instructions:    

1. Chop garlic scapes, bacon and tomato. Toss in skillet over medium heat until cooked through, about 5 minutes.
2. Spiralize zucchini. Add to skillet and cook until warm throughout.