Dash LC-VCUTTER-RD User Manual

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6 tbsp olive oil, divided

3 medium onions, peeled & thinly sliced

1 tsp sugar

1 lb sliced portobello mushrooms

salt & pepper to taste

1 (1 lb) pizza dough (can be store-bought)

tuscan flatbread

with mushrooms

Ingredients:

1. Heat 3 tbsp of oil in a heavy skillet over medium low heat. Add the onions and sugar, and cook

until soft and golden brown, stirring often, about 15 minutes.

2. Remove the onions and set aside.

3. Add another 3 tbsp of oil to the skillet, then cook the mushrooms over medium heat until golden

brown, about 7 to 8 minutes. Preheat the oven to 425°F.

4. Divide the dough in half, and roll each half into an oval about ¼" thick.

5. Place each atbread onto a parchment lined baking sheet. Divide the mozzarella between each

atbread. Spread the onions over the atbreads, then arrange the mushrooms. Sprinkle the

atbreads with salt, pepper, and chopped thyme.

6. Top with the Gorgonzola crumbles, then bake until golden brown and bubbly, about 20 minutes.

Let cool 5 minutes, then use a pizza cutter to cut each atbread into 8 pieces.

Directions:

¾ cup sliced almonds

1 lb brussel sprouts

2 oz nely grated Pecorino Romano

¼ cup lemon juice

2½ tbsp extra-virgin olive oil

½ tsp kosher salt

1. Preheat oven or toaster oven to 350°F. Spread the almonds on a baking sheet and bake until golden

brown, about 8 minutes. Remove from heat and let cool.

2. Trim the bottom of the brussel sprouts and wash well. Use your Mandoline to slice them very thinly.

3. Put the brussel sprouts, almonds, Pecorino Romano, lemon juice, olive oil and salt into a large bowl

and toss well. Serve.

shaved brussel

sprouts salad

Ingredients:

Directions:

∙ 36 ∙ ∙ 37 ∙

1 tsp fresh thyme, chopped

1 cup grated mozzarella cheese

1 cup crumbled Gorgonzola cheese

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Dash LC-VCUTTER-RD Safe Slice Mandoline for Vegetables, Meal Prep & More with Thickness Adjuster, Red