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Filtering by Tag: salad

Thai Zoodle Salad

Patricia Reitz

Thai Zucchini Noodle Salad - ButterYum. Cold Thai Zoodle Salad. How to make low-carb cold Thai salad. how to make keto Thai noodle salad. Keto Thai Zoodle Salad Recipe. how to make keto Thai noodle salad.

Here’s a low-carb version of my favorite cold Thai Noodle Salad, subbing spiralized zucchini for the usual noodles. This crisp and refreshing variation is packed full of so much flavor, you won’t miss the noodles at all.

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Spiralize a medium zucchini. I love using my spiralizer!

Add a colorful mix of vegetables. So pretty!


Whisk together a quick Thai-inspired peanut dressing featuring freshly squeezed lime juice.

Items used to make this recipe:

Thai Zoodle Salad

makes 8 servings

Printable Recipe


  • 2 cup spiralized zucchini (about 1 medium zucchini)

  • 1 cup shredded carrots (or spiralized)

  • 1 cup shredded green cabbage

  • 1 cup shredded red cabbage

  • 1 cup spiralized English cucumber

  • 1/4 cup sliced scallions

  • 1/4 cup chopped fresh cilantro


  • 3 tablespoons creamy peanut butter

  • 2 tablespoons freshly squeezed lime juice

  • 2 tablespoons vegetable oil

  • 2 tablespoons soy sauce

  • 1 tablespoon honey

  • 2 teaspoons toasted sesame oil

  • 1 tablespoon minced garlic (or garlic paste)

  • 1 tablespoon minced ginger (or ginger paste)


  1. Place the spiralized zucchini, carrots, green cabbage, red cabbage, cucumbers, scallions, and cilantro in a large bowl.

  2. In a small bowl, whisk together the dressing until smooth; pour over vegetables and mix well.

  3. Serve immediately.


  • Heating the lime for 10-15 seconds in the microwave before squeezing will enable it to release more juice.

  • The vegetables will release their juices as the salad sits so you will want to avoid adding the sauce until just before serving.

  • Serve with a drizzle of Sriracha if you like some heat.

Copycat Supreme Pasta Salad

Patricia Reitz

This is my take on a famous "brand name recipe" from years ago.  A coworker's wife would send a giant bowl of it to our office parties and it was always the first thing to disappear from the table.  She always made it with spaghetti, but feel free to use any pasta you like.  This recipe is great for picnics and it keeps well for several days in the fridge so you can easily make it ahead.

Start by making the seasoning mixture by combining romano cheese, sesame seeds, paprika, kosher salt, celery seed, poppy seeds, garlic powder, black pepper, and cayenne pepper.  

Note:  the cheese should be ground.  If your cheese is grated, process it in a mini food processor until it resembles coarse meal.


Have all the other ingredients ready to go - this recipe is a simple dump and mix together kind of thing.  The pasta should be cooked, rinsed with cold water, and drained - the vegetables should be chopped - and the dressing can be bottled, homemade, or mixed from a packed (that's what I did - Good Seasons Zesty Italian made with red wine vinegar).


Sprinkle the seasoning mixture over the pasta (cooked, rinsed with cold water, and drained), then add the vegetables and dressing.  Toss well and serve cold.


Leftovers can be stored in an airtight container in the fridge for up to 5 days.

Items used to make this recipe:

Copycat Supreme Pasta Salad

makes 8 servings

Printable Recipe


  • 1/4 cup ground romano cheese (or parmesan)

  • 1 tablespoon sesame seeds

  • 1 tablespoon paprika

  • 1 teaspoon kosher salt

  • 1 teaspoon celery seed

  • 1 teaspoon poppy seeds

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon cracked black pepper

  • 1/4 teaspoon cayenne pepper

  • 1 pound pasta, cooked, rinsed with cold water, and drained

  • 1 cup diced green bell peppers

  • 1 cup diced cucumbers

  • 2 cups diced ripe tomatoes

  • 8 ounces italian salad dressing


  1. In a small mixing bowl, make the seasoning mixture by combining the first 9 ingredients together.

  2. In a very large mixing bowl, sprinkle the seasoning mixture over the cooked and cooled pasta; add the remaining ingredients and stir well.