RECIPES
10
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Roasted Red Pepper Pasta Sauce
24 oz. roasted red peppers, chopped
crushed red pepper, to taste
10 fresh basil leaves
½ tsp. black pepper
¼ cup Parmesan cheese, grated
1 Tbsp. salt
4 cloves garlic
3 Tbsp. olive oil
1 cup half and half
1. Place all ingredients, except the oil, into a saucepan. Heat over medium
heat, stirring often, for about 10 minutes.
2. Remove the pan from heat and mix the sauce with the immersion blender
until smooth. Attach the silicone guard if cooking pan has a nonstick,
ceramic or enamel interior.
3. Slowly add in the olive oil and blend again (1 or 2 pulses).
Makes 1 quart
Easy Zucchini Salad
2 medium zucchini (julienned or spiral cut) ½ tsp. olive oil
1 medium tomato, chopped
1 tsp. Dijon mustard
6 green onions, sliced
2 Tbsp. apple cider vinegar
¼ cup plain yogurt
1 tsp. lemon juice
3 Tbsp. honey
salt & pepper
1. Put the first 3 ingredients together in a large bowl.
2. Place the remaining ingredients into a beaker or tall, narrow container
and mix with the immersion blender until smooth.
3. Toss the vegetables with the dressing and serve.
Serves 4
