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green beans and the remaining salt and
pepper. Stir well.
5. Add the broth and Parmesan rind. Increase
the heat and bring the liquid to a boil. Add
the zucchini, squash, chickpeas and beans.
Reduce heat to maintain a simmer until all
the vegetables are tender, about 20 to 30
minutes. If using the ditalini, stir in during the
last 5 to 10 minutes to heat through.
6. While soup is simmering, prepare the
pesto in the small bowl fitted with the small
chopping blade: With the food processor
running on High, drop the garlic through the
small feed tube to finely chop. Scrape down
the bowl and add basil, salt and pepper.
Pulse to roughly chop, about 5 to 6 times.
Run food processor on High and drizzle in
oil through the small feed tube. Process until
combined, about 1 minute.
7. Once the soup has simmered and all
vegetables are tender, taste and adjust
seasoning as desired.
8. Serve in individual bowls topped with a
dollop of pesto. Pesto is best stirred into
soup before eating.
Nutritional information per serving (1 cup):
Calories 115 (18% from fat) • carb. 18g • pro. 6g • fat 2g •
sat. fat 0g • chol. 0mg • sod. 568mg • calc. 62mg • fiber 4g
Potato Salad
The dicing accessory creates the perfect-sized
pieces for potato salad.
Makes about 5 cups
2 pounds red potatoes, scrubbed
¼ cup fresh Italian parsley leaves, loosely
packed
½ small red onion, cut into 1-inch pieces
3 celery stalks, cut into 1-inch pieces
3 tablespoons extra virgin olive oil
2 tablespoons whole-grain Dijon mustard
1 tablespoon white wine vinegar
1½ to 2 teaspoons kosher salt
¼ teaspoon freshly ground black pepper
1. Insert the dicing grid and disc. Dice potatoes.
Put into a large cooking pot. Add water to
1 inch above the potatoes. Boil until tender.
Drain, rinse with cold water and drain again;
let cool.
2. While potatoes are cooking, put parsley,
onion and celery into the small work bowl
fitted with the small chopping blade. Pulse to
roughly chop, about 3 to 4 times.
3. When potatoes are cooked and slightly
cool, transfer to a large bowl. Add chopped
parsley, onion and celery mixture to the
bowl with the potatoes. Add the remaining
ingredients. Stir gently.
4. Taste and adjust seasoning as desired.
Nutritional information for salad per serving (½ cup):
Calories 92 (34% from fat) • carb. 13g • pro. 2g • fat 3g •
sat. fat 0g • chol. 0mg • sod. 364mg • calc. 13mg • fiber 2g
Chicken Burgers with
Mango-Avocado Salsa
Remaining salsa can be served with tortilla chips –
you’re not going to want to let one bite go
to waste.
Makes 6 burgers; 3 cups of salsa
Chicken Burgers:
2 pounds boneless, skinless chicken thighs,
cut into 1-inch pieces
3 green onions, trimmed and cut into 1-inch
pieces
1½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
1 tablespoon vegetable oil for cooking
burgers
Salsa:
½–1 jalapeño, seeded and cut into 1-inch
pieces
¼ cup fresh cilantro leaves, loosely packed
2 avocados, halved, pitted and scooped out
1 mango, peeled, halved and pitted
1 teaspoon kosher salt
1–2 teaspoons fresh lime juice
1. Put cut chicken thigh pieces into the freezer
for 30 minutes to slightly harden.
2. While thighs are in freezer, prepare salsa:
Insert the large chopping blade into
the large work bowl. With the food processor
running on High, drop the jalapeño pieces
through the small feed tube to finely chop.
Add the cilantro and pulse to roughly chop,
about 6 times. Remove the large blade and
insert the dicing grid and disc. Dice the
avocados, followed by the mango. Remove
the dicing grid and add the salt and lime juice
to the mixture. Gently stir and transfer to a
9
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