Loading ...
Loading ...
Loading ...
9
2. Refrigerate if not using immediately; bring to
room temperature before using. Process for 10
seconds to emulsify if separation has occurred.
Note: Basic Vinaigrette may be modified by
changing the flavor of the vinegar, mustard or
oil. Try using fresh lemon juice and a little honey
for a honey-mustard vinaigrette. Add fresh
herbs, sun-dried tomatoes, or pesto for other
flavor changes.
Nutritional information per tablespoon:
&DORULHVIURPIDWFDUEJSURJIDWJ
VDWIDWJFKROPJVRGPJILEHUJ
Pesto
Our pesto is lower in fat than traditional
recipes, but just as flavorful.
Preparation: 5 to 10 minutes
Makes ¾ cup
1 ounce Parmesan, cut into
½-inch pieces
1 garlic clove
2 tablespoons lightly toasted pine nuts
or walnuts
¼ teaspoon kosher salt
2 cups packed fresh basil leaves,
washed and dried
2–4 tablespoons extra virgin olive oil
1. Insert the metal blade. With the machine
running on HI, drop the cheese though the feed
tube and process to chop, about 10 seconds.
2. With the machine running on HI, drop the
garlic clove through the feed tube; process to
chop, about 5 seconds. Scrape down the sides
of the work bowl, and add the nuts and salt.
Process to chop, about 10 seconds. Add the
basil. Pulse to chop, 20 to 30 times. Scrape
down the sides of the work bowl. While on HI,
add the olive oil to taste in a slow drizzle.
3. Transfer to a jar to store. Let rest for about
30 minutes before using, to allow the flavors
to blend.
4. Refrigerate to store, with a layer of olive oil
poured over the top to prevent discoloration.
Keeps 5 days in the refrigerator, or may be
frozen.
Nutritional information per ½ tablespoon:
&DORULHVIURPIDWFDUEJSURJIDWJ
VDWIDWJFKROPJVRGPJILEHUJ
Simple Tomato Sauce
A simple marinara sauce for pasta,
or when reduced, a tasty topping for
homemade pizzas.
Preparation: 10 to 15 minutes, plus 1 hour
to cook (add an additional 30–40 minutes
to make the reduced Pizza Sauce)
Makes 2 cups tomato sauce for pasta /
1¼ cups tomato sauce for pizza
1 small onion, cut into 1-inch pieces
¾ teaspoon extra virgin olive oil
3 garlic cloves
½ teaspoon dried oregano
1 can (19 ounces) plum tomatoes,
with juices
6–8 large basil leaves
2 tablespoons dry white wine or
vermouth
1
⁄8 teaspoon kosher salt
1
⁄8 teaspoon freshly ground black
pepper
¼–½ teaspoon red pepper flakes (optional,
to taste, for a spicier sauce)
1. Insert the metal blade. Pulse to chop the
onion, 10 times.
2. Heat the olive oil over medium heat in a
2-quart saucepan. Add the onion, garlic, and
oregano. Cook, stirring for 2 to 3 minutes, until
the onions begin to soften and the oregano
becomes fragrant. Add the canned tomatoes
with their juices, basil, wine and salt. Bring to a
boil, then reduce the heat to low, cover loosely
and simmer for 50 to 60 minutes. Turn off the
heat and let cool in the pan for 10 minutes. Stir
in the black pepper and optional red pepper
flakes.
3. Using the metal blade, pulse the sauce 15
times for a rustic, chunky sauce, or process on
HI for 2 minutes for a smooth sauce. The sauce
is now ready to use for pasta.
4. If you want a sauce for pizza, return the
sauce to the pan. Simmer, uncovered, over low
heat, for 30 to 40 minutes to reduce, stirring.
5. Transfer the reduced sauce to a bowl to cool
before using as a pizza topping.
1XWULWLRQDOLQIRUPDWLRQSHUôFXSVHUYLQJ
&DORULHVIURPIDWFDUEJSURJIDWJ
VDWIDWJFKROPJVRGPJILEHUJ
Loading ...
Loading ...
Loading ...