Cuisinart TOB-50BCC manual Tomato-Potato Gratin, Summertime Zucchini Tomato & Basil Bake

whisk until blended. Add hot sauce and blend. Slowly pour over bread mixture. Press mixture lightly with the back of a spoon and allow to rest for at least 1 hour before baking (can be prepared several hours ahead or the night before). Lightly coat a sheet of aluminum foil with cooking spray and cover dish loosely, sprayed side down.

Preheat toaster oven to 375°F (190ºC). Bake covered bread pudding for 50 to 55 minutes. Uncover and bake for an additional 15 minutes. Let rest 10 minutes before serving.

Tabasco® is a registered trademark owned by McIllhenny Co.

Nutritional information per serving (based on 8 servings):

Calories 480 (28% from fat) • carb. 60g • pro. 26g • fat 15g • sat. fat 7g

• chol. 149mg • sod. 512mg • calc. 389mg • fiber 2g

Tomato-Potato Gratin

A slight change from traditional potatoes au gratin,

these are excellent served with grilled swordfish or steak.

Makes 6 servings

11⁄2 tablespoons (25 ml) extra virgin olive oil

2medium onions, cut into thin slices

(can use 3-mm slicing disc of Cuisinart® food processor)

11⁄2 cups (375 ml) chopped plum tomatoes (3-4 tomatoes, cored and seeded)

3⁄4 teaspoon (4 ml) kosher salt

1teaspoon (5 ml) fresh rosemary (1⁄2 teaspoon [2ml] dried), chopped

1⁄2 teaspoon (2 ml) fresh thyme (1⁄4 teaspoon [1 ml] dried), chopped

1⁄4 teaspoon (1 ml) freshly ground black pepper

1⁄3 cup (75 ml) grated Parmesan or Asiago

11⁄2 pounds (750 g) baking potatoes, scrubbed, peeled if desired, cut into 1⁄8-inch (0.3 cm) slices (can use 3 or 4mm slicing disc of the Cuisinart food processor)

Place the rack in position B and preheat toaster oven to 400ºF (200ºC). Brush an 8 x 11-inch (20 x 28 cm) oval or 8 x 8-inch (20 x 20 cm) square baking dish with olive oil.

In a 12-inch (30 cm) nonstick fry pan, heat the olive oil over moderately low heat. Add the onions and cook, stirring occasionally, until they are translu- cent, about 5 minutes. Remove from the heat and stir in the chopped plum tomatoes and 1⁄4 teaspoon (1 ml) of the salt.

In a small bowl, combine the rosemary, thyme, remaining salt, pepper and cheese. Spread half the tomato/onion mixture in the prepared baking dish. Layer half the potato slices evenly on top. Sprinkle with half the herb and Parmesan mixture. Repeat. Cover with aluminum foil and bake for 40 to 45 minutes, until potatoes are tender when tested with a fork. When tender, remove the foil and bake for an additional 15 to 20 minutes, until the potatoes are golden.

Nutritional information per serving:

Calories 167 (27% from fat) • carb. 26g • pro. 5g • fat 5g • sat. fat 1g

• chol. 4mg • sod. 273mg • calc. 90mg • fiber 3g

Summertime Zucchini,

Tomato & Basil Bake

While this side dish is best in the summer with garden fresh vegetables,

our markets make it easy to get these ingredients all year ’round.

Makes 4 servings

2medium green zucchini, each 11⁄2 inches (3.75 cm) in diameter

6ripe plum tomatoes

10large fresh basil leaves

1large clove garlic, peeled and halved

1tablespoon (15 ml) extra virgin olive oil

1⁄2 teaspoon (2 ml) kosher salt

1⁄4 teaspoon (1 ml) freshly ground pepper

1⁄4 cup (50 ml) freshly grated Reggiano Parmesan cheese

Preheat the toaster oven to 350ºF (180ºC).

Trim the ends of the zucchini. Cut into 1⁄4-inch (0.6 cm)-thick slices. Cut the tomatoes into 1⁄4-inch (0.6 cm)-thick slices. (This can be done using a Cuisinart® food processor and the 6mm slicing disc.) Stack the basil, roll,

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