RECIPES
RECIPES
59
58
Vegetables en Croute
Serves: 6 as a side dish or 12 as an appetizer
Time: 30 minutes
Ingredients
½ cup pitted kalamata or black olives
8-10 sun-dried tomato halves, packed in oil
1 Tbsp. oil from the sun-dried tomato jar
12-15 slices of overlapping provolone cheese.
8 slices provolone cheese
10-oz. box of frozen spinach, thawed and squeezed dry
12-oz. jar of roasted red peppers, drained, patted dry and sliced
1 sheet of frozen puff pastry, thawed according to package directions
1 egg, beaten
Directions
1. Preheat your oven for 10 minutes by selecting
Bake Function and adjusting
temperature to 420°F.
2. Combine the olives, tomatoes and oil in your food processor’s bowl. Pulse
until the mixture forms a rough paste.
3. Lightly flour a flat working surface and a rolling pin. Unfold the puff pastry on
floured surface. Roll into a 14x12-inch rectangle.
4. Spread the olive-tomato mixture onto the pastry, leaving a 1-inch border
around the edges. Top with the cheese, overlapping the slices. Spread
spinach evenly over cheese. Place pepper strips over spinach, making sure
the pepper strips run parallel to the longest side of the rectangle.
5. Fold 1-inch of pastry over the filling on each of the short sides of the rectangle.
Then fold the long sides over and pinch the dough together at the corners.
Roll the pastry, starting at one of the long ends, as tightly as possible. Pinch
the seams well to enclose filling and seal the seams closed.
6. Transfer the roll to your prepared baking sheet, seam side down. Brush the
entire surface with beaten egg.
7. Bake for 30 minutes in the pre-heated 425°F. oven, or until the bread is
golden. Allow it to cool for 10 minutes and cut into 1-inch strips crosswise for
an appetizer or into 6 even pieces for a side dish.
Honey Dijon Salmon
Serves: 4
Time: 10 minutes
Ingredients
1 pound salmon
1 tablespoon Dijon mustard
1 tablespoon honey
1 tablespoon minced garlic
1 tablespoon soy sauce
1 tablespoon brown sugar
Directions
1. Combine mustard, honey, garlic, soy sauce and brown sugar. Put salmon on
the cookie sheet skin side down and top with mustard mixture. Allow to sit for
15 minutes in the refrigerator to marinade.
2. Place wire rack in middle of oven. Place cookie sheet on rack.
3. Select
Broil Function. Broil for 10 minutes or until fish flakes easily with a fork.
Chicago-Style Broccoli Pizza
Serves: 4
Time: 25 minutes
Ingredients
1 tablespoon olive oil
1 medium sweet white onion, thinly sliced
3 garlic cloves, thinly sliced
½ pound fresh broccoli, separated into florets
¼ cup parmesan cheese, shredded
1 13 oz. package of refrigerated pizza dough
2 tablespoons olive oil
12 mozzarella cheese, shredded
Directions
1. In a wide skillet, heat 1 tablespoon of olive oil. Add onions, garlic and broccoli
and sauté over medium heat until broccoli is bite tender, about 3 minutes.
Season to taste with salt and pepper. Remove from heat and allow to cool.
2. Place wire rack on lower rack guide. Preheat your oven for 10 minutes using
Pizza Function.
3. Stretch out dough to fit cookie sheet, leaving edges thicker than middle of
dough. Cover surface with shredded mozzarella, making sure to leave ½ inch
of the edge of the dough uncovered. Spread broccoli mixture evenly over
cheese and top with Parmesan.
4. Bake using
Pizza Function for 25 minutes until crust is a lovely color and
cheese bubbles. Remove from oven and allow to rest until cheese sets. Slice
and serve!
