14
RECIPES
CUCUMBER VINEGAR SALAD
2 cucumbers
1 small fresh white onion
½
tsp . salt
¼
cup vinegar
¼
cup water
1 Tbsp . sugar
½
tsp . dill weed
¼
tsp . black pepper
1 dash cayenne pepper
Insert slicing disc into processing basin and adjust external slicing
lever to thin slice .
Process the cucumbers and onion . 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 .
VEGGIE TORTELLINI SOUP
1 medium white onion, diced
1 garlic clove, minced
1 Tbsp . vegetable oil
4 cups vegetable broth
1 can (28 oz .) crushed tomatoes
1 tsp . dried basil
1 tsp . dried oregano
1 tsp . sea salt
2 small yellow squash, thinly
sliced
2 small zucchini squash, julienned
3 plum tomatoes, seeded and
diced
2 cups loosely packed baby
spinach
1 (9 oz .) pkg . refrigerated cheese
tortellini
Heat oil in stockpot on medium heat . Add onions and garlic; cook and
stir until tender crisp .
Stir in vegetable broth, crushed tomatoes and spices and bring to a boil .
Add squash and diced tomatoes; simmer on medium-low heat until
squash is tender, stirring occasionally .
Stir in spinach and tortellini . Cook an additional 3 to 5 min . or until
pasta is cooked and tender .
Top with shredded Parmesan cheese, if desired .
Tip: Serve with a crisp green salad and a slice of crusty bread .
Makes: 12 (1 cup) servings