15
1/2 teaspoon (2 ml) freshly ground black
or white pepper
Preheat oven to 350°F (175°C). Use a pastry
brush to coat a 10" deep dish pie plate with
olive oil and set aside. Place Asiago cheese
cubes in blender jar; cover blender jar. Set on
Low and Pulse 10 to 12 times to grind the
cheese. Remove and reserve. Place bread
cubes in blender jar, pulse 5 to 10 times to
grind; add basil, blend for 5 seconds. Remove
and reserve.
Place the eggs, spinach, ricotta, reserved
Asiago cheese, salt, and pepper in the
blender jar. Set on Low and Pulse 10 times,
then blend for 15 seconds; use a spatula to
scrape the sides of the blender jar. Blend for
an additional 15 to 20 seconds. Pour the
blended ricotta mixture into the prepared pie
plate. Sprinkle evenly with the reserved
breadcrumbs. Bake in the preheated 350°F
(175°C) oven for 45 to 50 minutes, until the
custard is set and the pie is puffed. Remove
and let rest for 5 to 10 minutes. Cut into
wedges to serve. Top with Rustic Tomato
Sauce, below.
Nutritional information per serving:
Calories 182 (54% from fat) • carb. 6g • pro. 14g •
fat 11g • sat. fat. 6g • chol. 136mg • sod. 254mg •
calc. 291g • fiber 0g
SAUCES/DRESSINGS
RUSTIC TOMATO SAUCE
Healthy and delicious at the same time!
Makes about 8 cups (2 L)
1
tablespoon (15 ml) extra virgin olive oil
1
onion (8 ounces), peeled and cut in
1/2" (1.3 cm) pieces
2
carrots (4 ounces), peeled and cut in
1/2" (1.3 cm) pieces
2
ribs celery, trimmed and cut in
1/2" (1.3 cm) pieces
4
cloves garlic, peeled
1
teaspoon (5 ml) dried oregano
1
teaspoon (5 ml) dried basil
4
roasted red bell peppers,
cut in 1" (2.5 cm) pieces
1/2 cup (125 ml) dry white wine
(such as vermouth)
2
tablespoons (30 ml) tomato paste
3
cans (15-ounce) recipe ready diced
tomatoes with juices
1/2 teaspoon (2 ml) kosher salt
1/4 teaspoon (1 ml) freshly ground black
pepper
In a Cuisinart
®
3
3
⁄
4
-quart (3.5 L) Saucepan,
heat the olive oil over medium heat. Add the
onion, carrot, celery, garlic, and basil.
Cover loosely and cook until the vegetables
are softened, 6 to 8 minutes. Stir in the
roasted red pepper, wine, tomato paste, and
tomatoes. Bring to a boil, then reduce heat
and simmer for 35 to 40 minutes, loosely
covered. Uncover and simmer for 15 to 20
minutes longer to thicken. Turn off heat and
let sit 5 minutes.
Strain the solids from the liquids, and return
the liquid to the saucepan. Place the solids in
the blender jar with 1/2 cup (125 ml) of the
cooking liquid. Cover the blender jar. Set on
Low and Pulse 10 times to chop. Use a plas-
tic spatula to scrape the sides of the blender
jar. Blend for 20 to 30 seconds, until smooth.
Return the puréed tomato mixture to the liquid
in the saucepan and reheat gently over medi-
um low heat. Add salt and pepper.
Nutritional information per half cup serving:
Calories 48 (17% from fat) • carb. 8g • pro. 1g •
fat 1g • sat. fat 0g • chol. 0mg • sod. 194mg •
calc. 26mg • fiber 2g
BASIC VINAIGRETTE
This basic vinaigrette is perfect for a
crisp green salad.
Makes about 1-1/2 cups (375 ml), can be
doubled
1
clove garlic, peeled
2
tablespoons (30 ml) Dijon-style
mustard
1/2 cup (125 ml) wine vinegar
1
teaspoon (5 ml) kosher salt
1/2 teaspoon (2 ml) freshly ground
pepper
2/3 cup (165 ml) extra virgin olive oil
2/3 cup (165 ml) vegetable oil
Place the garlic in the blender jar and cover jar.
Set on Low. Use the Pulse function to chop the
garlic, 5 times. Add the mustard, vinegar, salt
and pepper. Turn the blender on and blend for
10 to 15 seconds. With the blender running,
add the oils in a slow, steady stream, taking
about 20 seconds, then blend for 20 seconds
longer until completely emulsified.
You may change the Basic Vinaigrette by
changing the flavour 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 flavour changes.
Nutritional information per tablespoon:
Calories 109 (97% from fat) • carb. 1g • pro. 0g •
fat 12g • sat. fat 2g • chol. 0mg • sod. 86mg •
calc. 1mg • fiber 0g
