11
Recipes
Thai Vegetable and Chicken Salad
Ingredients:
1 large English cucumber
1 large yellow squash
1 large thick carrot, peeled
3 cups (710 ml) cooked shredded chicken
1 cup (237 ml) toasted sliced almonds
1/2 cup (118 ml) fresh cilantro, chopped
1/3 cup (79 ml) fresh basil, sliced
2 tablespoons (30 ml) sesame oil
2 tablespoons (30 ml) fish sauce
2 tablespoons (30 ml) rice vinegar
2 tablespoons (30 ml) lite soy sauce
2 cloves garlic, minced
2 teaspoons (10 ml) grated ginger
2 teaspoons (10 ml) honey
1 teaspoon (5 ml) salt
1/2 teaspoon (2.5 ml) dried red pepper flakes
1/2 teaspoon (2.5 ml) coarse black pepper
Directions:
1. Using the spiral disc, add one piece of cucumber to food
chamber. Process until completely sliced. Repeat process with
remaining cucumbers, squash and carrot. In a large bowl, toss
together vegetables, chicken, almonds, cilantro and basil.
2. In a small bowl, stir oil, fish sauce, vinegar, soy sauce, garlic,
ginger, honey, salt, dried red pepper and black pepper until well
blended. Pour over vegetable mixture and toss until well blended.
3. Cover and refrigerate several hours for flavors to blend or until
ready to serve.
Serves:
4
Garden Pasta
Ingredients:
2 medium zucchini
2 medium yellow squash
2 tablespoons (30 ml) olive oil
1 clove garlic, minced
2 large tomatoes, diced
2 tablespoons (30 ml) chopped fresh basil
1 tablespoon (15 ml) balsamic vinegar
1 teaspoon (5 ml) salt
1/2 teaspoon (2.5 ml) coarse ground black pepper
1/4 teaspoon (1.3 ml) crushed red pepper, optional
Directions:
1. Using the spiral disc, add one piece of zucchini to food
chamber. Process until completely sliced. Repeat process with
yellow squash.
2. Fill a large saucepan two-thirds full of water. Over high heat,
boil water. Cook 15 to 20 seconds or until tender. Drain and
cover to keep warm.
3. In large skillet over medium-high heat, saute garlic in olive oil
until tender, about 3 minutes.
4. Add tomatoes, basil, vinegar, salt and peppers. Cook just until
tomatoes are heated through.
5. Serve over vegetable pasta.
Serves:
4–6
