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RecipesRecipes
Sun-dried Tomato Pesto
Ingredients:
6 fresh plum or Roma tomatoes, washed and cut in half
8 ounces sundried tomatoes
2 cloves fresh garlic
¼ cup pine nuts
1 small onion or medium shallot
1 tablespoon tomato paste
¼ cup dry red wine
1 tablespoon red wine vinegar
¼ cup fresh basil leaves
½ cup extra-virgin olive oil
Sea salt and freshly ground pepper to taste
Directions:
1. Soak sundried tomatoes in the wine for 10 minutes; set aside.
2. Add plum tomatoes, garlic, and onion to blender and pulse 5-6 times.
3. Add red wine-soaked tomatoes and pulse 5-6 times.
4. Add all remaining ingredients, set blender to 10 and blend for 45 seconds,
scraping occasionally with a rubber spatula if necessary.
Lid:
Plunger Lid only
Cranberry Sauce
Ingredients:
2 (12-ounce) bags fresh cranberries
1 cup sugar
2 tablespoons fresh rosemary
Juice and zest of 3 oranges
⅛ teaspoon nutmeg
¼ teaspoon sea salt
Directions:
1. Place all ingredients in blender, set to 10, and blend for 5 minutes.
2. Let the sauce rest for 5 minutes before blending on the same setting for 5
additional minutes.
3. Allow sauce to cool. Refrigerate until ready to serve.
Lid:
Plunger Lid only
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