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If you recently added a mandoline to your kitchen gadget collection this summer, you might wonder what to use it for (aside from those delicious cucumber salads we all loved this summer). Luckily, these recipes are the perfect opportunity to put your new mandoline to work! Thinly slice apples for our Apple Custard Pie with Saffron & Cardamom, and make perfect slices of zucchini for Teriyaki Zucchini Ribbon Skewers. Once you see how easy it is to use, you might never put that mandoline away!
Zucchini Ravioli
Photographer: Jen Causey, Prop stylist: Josh Hoggle, Food stylist: Julia Levy
This zucchini ravioli is a delicious and healthy twist on traditional ravioli, using thin slices of zucchini wrapped around ricotta cheese instead of pasta. They’re baked in marinara with a layer of melted Parmesan cheese on top, making this recipe perfect for when you want to add more veggies to your diet.
Apple Custard Pie with Saffron & Cardamom
A classic combination in many Indian sweets, cardamom and saffron perfume the creamy filling of this apple custard pie.
Carolina Gelen’s Shaved Cauliflower Salad with Lemon Vinaigrette & Parmesan
Photographed by Nico Schinco/Courtesy of Clarkson Potter Publishers
In her new cookbook, Carolina Gelen writes: “Some children grew up with fruit plates as a snack; I grew up with crisp, salted cauliflower to nibble on. My mom would always buy a bigger cauliflower than needed for a recipe since we’d munch on pretty much half of it before cooking. Heavily inspired by my mother’s cauliflower snacking plates, this simple shaved cauliflower tossed in a lemon vinaigrette was born. In a world where cauliflower seems to get relegated to replacing one carb or another, there’s something refreshing in letting cauliflower be its true self. Thinly shaved to highlight its pleasant crunch, the cauliflower may have a modest flavor but it’s perfectly paired with the punchy vinaigrette in this chic, monochromatic salad.”
Teriyaki Zucchini Ribbon Skewers
Photographer: Robby Lozano, Food Stylist: Melisa Gray, Prop Stylist: Abigail Armstrong
Teriyaki sauce coats these gorgeous zucchini skewers for a flavorful vegetarian dish that anyone will love. If you don’t have a mandoline, a vegetable peeler will work just as well to create the zucchini ribbons. Be sure not to slice them too thin or they will disintegrate; too thick and they will crack when you try to fold them.
Shaved Brussels Sprouts Salad
Department: Eating Well, Brand: Eating Well Digital, Source Type: Staff, Photographer: Stacy K. Allen, Props: Julia Bayless, Food Stylist: Ana Kelley
Sweet cherries complement the tart goat cheese in this easy shaved Brussels sprouts salad. Pistachios add an extra layer of crunch. A sharp chef’s knife works well to slice the Brussels sprouts thinly. A microplane grater is best for finely shredding the goat cheese.
Sweet Potato Pommes Anna (Layered Potato Casserole)
This multicolored galette is a fun twist on the classic dish made with white potatoes. Don’t worry if you only have one type of sweet potato, the result will still be beautiful. The bottom bakes to a potato-chip crisp with a caramelly sweetness, while the interior becomes melt-in-your-mouth rich.
Loaded Scalloped Potatoes with Bacon, Cheddar & Chives
Imagine a loaded baked potato topped with bacon, Cheddar and chives combined with the creamy goodness of scalloped potatoes, and you have the ultimate comfort food casserole.
Beet Chips
Make perfectly crunchy veggie chips at home with this healthy recipe. Use a mandoline to slice the beets extra-thin for the optimum crunch!
5-Ingredient Zucchini-Feta Roll-Ups
Photographer: Rachel Marek, Food Stylist: Annie Probst
These zucchini-feta roll-ups are a quick and easy appetizer to pull together, and the recipe is easily doubled (or tripled!) for a larger gathering. You can use summer squash in addition to the zucchini for a pop of yellow color. They are plenty flavorful on their own, but they can also be served with marinara sauce or pesto for dipping.
Zucchini Salad with Burrata
Photographer: Robby Lozano, Food Stylist: Emily Nabors Hall, Prop stylist: Lindsey Lower
This zucchini salad is a taste of peak-season bliss, combining sun-kissed zucchini with the creaminess of burrata cheese. Pink peppercorns offer a sweet, fruity and slightly floral taste which pairs nicely with the citrus flavors in the dressing; however, freshly ground black pepper can be used in their place.
Air-Fryer Cinnamon-Ginger Apple Chips
When you’re in the mood for a sweet snack, these air-fryer apple chips are the perfect choice. Sprinkle Honeycrisp apples with warming spices, such as cinnamon, ginger, allspice, cloves, nutmeg and cardamom. Air-fry, then dip into honey- or vanilla-flavored yogurt.
Cucumber-Mint Spritzer
Cucumbers and mint pair delightfully in this refreshing spritzer that’s perfect for a summer afternoon on the porch.
Marinated Squash & Goat Cheese Toasts
While we won’t go so far as to call these goat cheese toasts the New Tomato Sandwich, they are a solid alternative. And just like that summertime classic, they’re no-cook and use up a prolific garden vegetable.
Deep-Dish Apple Pie
With all that delicious fruit an apple pie should be healthy, but the truth is a slice can have as much as 750 calories. For the most part, the culprit is the crust. We use whole-wheat pastry flour to add fiber and lower the saturated fat by replacing some of the butter with canola oil. The brown sugar-sweetened filling in this pie is made with two kinds of apples for the perfect balance. A slice has half the calories of a typical version—sweet!
Cucumber Sandwich
Photographer: Victor Protasio, Food Stylist: Margaret Dickey, Prop Stylist: Lydia Pursell
This creamy, crunchy cucumber sandwich recipe strikes a lovely balance between decadent and light. The cream cheese-yogurt spread complements the crisp refreshing cucumber, while the hearty flavor and texture of the whole-wheat bread hold everything together.
Sweet Potato Chips
Make perfectly crunchy veggie chips at home with this healthy recipe. Use a mandoline to slice the sweet potatoes extra-thin for the optimum crunch!
Cucumber Vinegar Salad
Photographer Victor Protasio, Food Stylist: Margaret Dickey, Prop Stylist: Claire Spollen
This cucumber vinegar salad has the perfect balance between sweet and sour flavors plus a hint of fresh dill. The red onion adds a nice crunch.