I participated in an Influencer Activation on behalf of Influence Central for KitchenIQ. I received promotional items to thank me for my participation.
I was originally going to make this Cilantro Lime Chicken zoodles recipe from iFoodReal, but the grocery store was out of cilantro and I was too lazy to go across the street to the other store. So I grabbed some rosemary and figured I'd wing it... I was also going to make Garlic Roasted Carrots from Damn Delicious, except that when my guests voted for garlic instead of cumin for the zoodles, I didn't want to garlic up the carrots too. So I just used seasoned salt and called it good! Unless my friends were just trying to make me feel good, both dishes were a hit!
There are actually two stages of sharpening in the one unit, and it pretty much worked the way I had guessed (but don't tell Hubby that I could have done it after all!) There's a Coarse sharpening slot with carbide blades for quickly sharpening dull or damaged knives with just a few pulls. The Fine slot has ceramic rods for finishing and polishing the edge, or to touch-up an already sharp knife. And thanks to the Edge Grip Bottom, the whole thing stayed stable on the counter top without sliding around. All that, and it's small enough to store in my cutlery drawer!
We used the Potato Tool to scrub and peel the carrots. And by "we," I mean my husband. This tool includes a scrub brush for cleaning potatoes and other veggies, a straight-edge peeler, and a paring knife tucked safely in the handle. Both the peeler and paring knife have non-stick stainless steel-coated blades, and the paring knife can be sharpened using the Edge Grip Knife Sharpener!
The ergonomic soft-grip, non-slip handle made it very easy to use, and it was handy being able to scrub each carrot then just rotate the tool to immediately begin peeling. Plus it's top-rack dishwasher safe! Bonus!
Since I was provided with extra Better Zesters to gift to my guests, I let Hubby have a break from doing all the labor and had my friends zest the lemon for us.
Lemon-Rosemary Zoodles and Roasted Carrots
Lemon-Rosemary Zoodles with Beans
1 Tbsp olive oil
3 large zucchini, zoodled or sliced into thin strips/sticks
1 tsp rosemary, chopped
1 clove garlic, minced (1 tsp minced)
1 can white beans, drained and rinsed (red or black beans work just fine too!)
1 lemon, zested and halved
1/2-1 tsp salt, or to taste
Heat 1 Tbsp olive oil in large skillet on medium-high. Add beans and garlic. Saute until warm, about 2-3 minutes, stirring occasionally. Add zoodles, rosemary, lemon zest, and salt. Saute 1.5 minutes, stirring frequently.
Remove zoodle mixture from pan and sear cut ends of halved lemon until browned, roughly 1-2 minutes. Halve or quarter each seared lemon half into wedges.
Divide evenly between 4-5 plates. Serve hot with seared lemon wedges.
Simple Roasted Carrots
2 bunches small carrots
1-2 Tbsp olive oil
Seasoned salt or garlic salt, to taste (1/2 to 1 tsp)
Preheat oven to 400 degrees F.
Trim greens off carrots, leaving 1/2 to 1" of stems. Wash and peel carrots, then slice in half lengthwise. Toss in oil and lay on baking sheet. Sprinkle with seasoned salt. Bake for 20 minutes.