So tonight, dinner meat was marinating (making Asian orange marinated pork medallions for dinner tonight–recipe to come), and Buffy says, “I know you’re cooking dinner, but I’m hungry now… I need a little something.” Well, perfect! I’d been wanting to make these for a while now, so I grabbed my handy mandoline slicer (click that link if you don’t know what a mandoline slicer is) and went to work on a simple snack I’d been wanting to make for a while.
This is so easy, so ridiculously simple, and yet, so yummy and good. Okay, just take your squash and your zucchini and chop off the end, rinse and dry your veggies, then lay them flat on the mandoline long side and slice them into ribbons. Two of them each makes enough to easily fill a tray for four-six people.
Slice them into nice, thin ribbon like in this picture————->
Next, if you’re not on a sodium restricted diet, spread the veggies out a little and sprinkle a light dusting of sea salt on them. If you are doing low-sodium, you can do a Mrs. Dash table blend or if you’re wanting a spicy kick, try the Feista Lime Mrs. Dash blend–this makes it a light sprinkle of red dusting for pretty effect and it’ll make them taste good too! I love that stuff on popcorn. If you’re avoiding sugar, though, be careful, because some of the Mrs. Dash blends have sugar (like the chipotle southwest) and some contain potassium, so be careful if you’re on potassium supplements or are a heart patient, to pick one that doesn’t contain potassium.
Then, take one green zucchini and fold it in a ribbon design, then put a piece of prosciutto folded about the same size (you can use any thin deli meat if you want, ham works well, but turkey and chicken not so much, since they are drier and tend to flake apart–ham and roast beef both work well though). The deli will slice just about any meat you want super-thin if you ask them to. Usually, the blade should be a .5 — but if they don’t know, just tell them you want it paper-thin, and they’ll do it. I like my slices on a .5 or a 1 for thin, and then on a 2 or a 3 for a good thick sammich.
Then do the same with the squash, making a ribbon out of it, and sticking it on top of the toothpick. Then on the top, pop a cherry or grape tomato on top to ‘seal’ the ribbons on the toothpick and place on the plate. Lather, rinse, repeat until you have enough to put on a platter or enough to serve to the number of people you’ll have.
Another option is to skip the ribbons and take one piece of the meat, lay it flat, fold it to the size of the veggie ribbons, and then do a slice of squash, slice of zucchini, and you can also add some carrot slices/ribbons too, and jicama would make a great crunchy/sweet addition as well, and the put a dollop of flavored cream cheese in the center, roll them up, seal it with a toothpick, and put the rolls on the plate.
Final result: Zucchini, squash & prosciutto ribbons
Okay, so see that little cup of stuff on the plate? That is an Asian orange dipping sauce that also makes a great meat marinade for pork or chicken and for a salad dressing.
For this purpose, it makes a great dipping sauce for the veggie and meat ribbons. It’s very light and yummy.
Asian-Orange Dressing, Marinade and Dipping Sauce Recipe
- 1/4 cup of high pulp orange juice
- (you can use orange juice concentrate, but I prefer fresh juice and fresh ingredients as much as possible)
- 1 tablespoon chopped fresh parsley
- 1/4 cup freshly squeezed orange juice
- 1 tablespoon raw honey
- 1/4 cup olive oil
- 2 tablespoons white wine vinegar
- 1/2 teaspoon grated orange peel
- 1/4 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon Asian (Thai) red peppers
Basically, just mix it all together, adding the olive oil last, and then shake it up in a salad dressing carafe. Put it in the fridge for at least 1/2 an hour before serving, because that helps the spices and flavors to really blend well, and the fridge will help thicken up the sauce some so it’s not so runny when the oil is warm.
This is one of my favorite dressings and marinades. I will say, using fresh grated orange peel adds a different flavor than using the powdered orange peel stuff, so please use that if you can. It makes it more ‘citrusy’, if that makes any sense.
This is a slightly sweet, slightly tangy dressing, and you can substitute red-wine vinegar for the white-wine vinegar if you want to, and it still comes out quite good. I even have done it with balsamic when that’s all I had, and I still liked it a lot. Balsamic made dressing is better for chicken anyway–added a little something to it.
Anyway, that’s my cool summer healthy snack or appetizer idea for the day. Enjoy!
Love and stuff,