18
RECIPES
CUCUMBER VINEGAR SALAD
2 cucumbers
¼
tsp. black pepper
1 small fresh white onion
1 dash cayenne pepper
½
tsp. salt
¼
cup vinegar
¼
cup water
1 Tbsp. sugar
½
tsp. dill weed
Insert slicing disk into workbowl and adjust external slicing lever to
thin slice.
Process the cucumbers and onion on speed 2. When finished slicing,
place sliced cucumbers and onions into a bowl and sprinkle with salt.
Mix remaining ingredients in a separate bowl with a fork. Pour over
cucumber/onion mixture and toss lightly.
Refrigerate for 30 minutes, stir before serving.
HEALTHY HASH
2 Tbsp. olive oil
¼
cup water
1 medium red onion, sliced 3 cups loosely packed baby spinach leaves
1 Tbsp. chopped fresh thyme 1 cup loosely packed fresh kale,
2 garlic cloves
stemmed and torn into bite size pieces
2 sweet potatoes,
Salt and pepper to taste
peeled and diced
4 large eggs, poached
2 yellow potatoes,
peeled and diced
HEAT olive oil in a large nonstick skillet over medium heat. Add
onion, cook and stir 5 min. or until tender. Add thyme and garlic and
cook 1 min., stirring constantly. Add potatoes and water, reduce heat
to medium low. Cover and cook 15 min. or until potatoes are tender,
stirring occasionally.
STIR in kale and spinach. Cover and cook 3 min. or until greens are
wilted.
Season with salt and pepper, if desired.
DIVIDE hash on 4 plates. Top each serving with one poached egg.
Makes: 4 servings
