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Idiomas disponibles
RECI P ES
CUCUMBER VINEGAR SALAD
2 cucumbers
1 small fresh white onion
½ tsp. salt
¼ cup vinegar
¼ cup water
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
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
1 Tbsp. sugar
½ tsp. dill weed
¼ tsp. black pepper
1 dash cayenne pepper
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
15
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