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chili powder and black pepper; stir. Cover
and cook until potatoes are fully cooked
through, about 20 minutes.
4. Taste and adjust seasoning as desired. Serve
immediately.
*It may be necessary to clean the dicing grid after dicing the
onion and pepper. Simply use the cleaning tool as directed
on page 44.
Nutritional information per serving (½ cup):
Calories 72 (23% from fat) • carb. 12g • pro. 2g • fat 2g •
sat. fat 0g • chol. 0mg • sod. 272mg • calc. 6mg •
fiber 1g
White Sangria
The Cuisinart
®
dicing accessory cuts fruit into perfect bite-
sized pieces for sangria; best part is, the prep takes no
time!
Makes about 5 servings
1 bottle (750 ml) dry white wine such as
Chardonnay
¹
∕
³
cup orange-flavored liqueur
1 cup whole strawberries, hulled
1 small peach, pitted
½ mango, peeled and pitted
1 small apple, halved and cored
1. In a large pitcher or glass serving bowl,
combine the wine and orange-flavored
liqueur. Reserve.
2. Insert the dicing grid and disc. Dice the fruit
in the order listed. Add to the wine mixture.
If time allows, let sit overnight so the flavors
can develop.
3. Serve cold.
Nutritional information per serving (about 5 ounces):
Calories 174 (11% from fat) • carb. 17g • pro. 1g • fat 0g
sat. fat 0g • chol. 0mg • sod. 27mg • calc. 11mg • fiber 2g
Spring Vegetable Minestrone
with Pesto
This recipe contains many ingredients and requires
a lot of preparation, but the dicing accessory makes
it much easier than dicing by hand — and we
promise, the final result is worth it!
Makes 14 cups (with pasta)
1 small leek, washed well and trimmed,
white and light green parts only
1 small celery stalk, trimmed and cut to fit
feed tube
6 ounces green beans, trimmed
1 small zucchini, trimmed and cut to fit feed
tube
1 small yellow squash, trimmed and cut to
fit feed tube
½ small fennel bulb, trimmed, cored and cut
to fit feed tube
4 medium carrots, peeled and trimmed to fit
feed tube
6 ounces red potatoes, scrubbed
1½ teaspoons extra virgin olive oil
1 garlic clove, smashed and peeled
¾ teaspoon kosher salt, divided
½ teaspoon freshly ground black pepper,
divided
6 cups chicken or vegetable broth, low
sodium
1 3- to 4-inch Parmesan rind
1 can (15 ounces) chickpeas, drained
and rinsed
1 can (15 ounces) red kidney beans, drained
and rinsed
2 cups cooked ditalini pasta, optional
Pesto:
Makes about ¾ cup
1 small garlic clove, peeled
3 cups packed fresh basil leaves
1¼ teaspoons kosher salt
¼ teaspoon freshly ground black pepper
½ to
²
∕
³
cup extra virgin olive oil
1. Prepare all ingredients before beginning
recipe. Using the slicing disc first, slice
the leek and celery on setting 5. Reserve
together. Adjust slicing disc to setting 7.
Slice green beans. Reserve.
2. Replace the disc with the dicing grid and
disc. Dice zucchini and yellow squash.
Reserve together. Dice fennel and carrots.
Reserve together. Have potatoes ready to
dice.
3. Put olive oil in a large stockpot over medium
heat. Once the oil is hot, add the reserved
leek, celery, fennel, carrots with the smashed
garlic and ¼ teaspoon of salt and a pinch
of the pepper. Sweat until vegetables are
slightly soft, about 10 minutes.
4. While the vegetables are sweating, dice the
potatoes. Stir into the pot along with the
8
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