Cuisinart HM-90S Spinach Manicotti, Buttermilk Mashed Potatoes, ½ teaspoon freshly ground pepper

½ cup grated Parmesan or Pecorino Romano

1. Preheat oven to 350°F.

2. Put the olive oil in an 8-inch skillet over medium-low heat. Once the oil is hot and shimmering, add the onion. Sauté until translucent and softened, about 6 to 8 minutes. Remove from pan to cool; reserve. Note: do not clean pan.

3. In a large bowl, combine the ricotta, egg, salt, pepper, spinach and basil. Insert the mixing beaters into the Cuisinart® Hand Mixer. Mix on speeds 2 to 4 to fully com- bine. Add the cooled onions and mix until just combined. Reserve.

10

cups marinara sauce, divided, store-bought or home-made

2

cup whole milk, room temperature large eggs, beaten,

room temperature

1

2

¼ cup basil, thinly sliced Shells:

1 cup unbleached, all-purpose flour pinch table salt

cup defrosted, packed, chopped spinach, well drained (from one 10-ounce package)

1

SPINACH MANICOTTI

Makes 10 manicotti

Filling:

1teaspoon extra virgin olive oil

½ cup chopped onion

1½ cups whole-milk ricotta

1large egg, beaten

¼teaspoon sea salt

¼teaspoon freshly ground black pepper

4.Return the skillet to the burner and pre- heat over medium heat for 5 minutes. While pan is preheating, prepare the manicotti shell batter. Put the flour and salt in a medium bowl. Using the hand mixer fitted with the chef’s whisk, mix in the milk and eggs to the bowl, using speeds 1 to 5, until completely smooth.

5.Add a scant ¼ cup of batter to the pre- heated pan. Working very quickly, move the batter around so it just coats the bottom. You want the pan to be coated thinly and evenly. If the batter seems too thick, then add an extra tablespoon of milk to the batter. After about 1½ to 2 minutes, or until the shell is set but NOT browned, remove the shell with the help of a heatproof spatula. Reserve on a plate. Continue with the remaining bat- ter, layering wax paper or parchment in between each shell.

6.Once all of the shells are prepared, assemble the manicotti. Spread 1 cup of the sauce on the bottom of a 13-x9-inch baking pan. Add a heaping ¼ cup of fill- ing down the center of each shell. Fold over each side and lay on top of sauce in the pan. Repeat with remaining shells and filling. Spread remaining sauce over the top of the manicotti and top with the cheese.

7.Place pan into preheated oven. Bake about 25 minutes, or until sauce is fully simmering and the internal temperature of the manicotti is 170°F.

Nutritional information per 2 manicotti:

Calories 375 (38% from fat) • carb. 37g • pro. 21g

•fat 16g • sat. fat 8g • chol. 166mg • sod. 944mg

•calc. 395mg • fiber 6g

BUTTERMILK MASHED

POTATOES

Even though these mashed potatoes are lower in fat they are still rich and delicious.

Makes 5½ cups

2½ pounds Yukon gold potatoes

2tablespoons unsalted butter

1 cup buttermilk

2ounces Parmesan, grated ¾ -1 teaspoon kosher salt*

½ teaspoon freshly ground pepper

1.Peel potatoes and cut into 1-inch cubes. Put potatoes into a 6-quart stockpot and cover with water by 2 inches. Place over medium high heat. Bring water to a boil and allow potatoes to simmer until very tender.

2.Drain water well and place potatoes back in stockpot. Insert the mixing beaters into the Cuisinart® Hand Mixer. Mix the potatoes directly in pot starting on speed 1. Increase speed gradually to speed 4 until potatoes are thoroughly mixed. Add butter, buttermilk, Parmesan and salt and pepper to taste.

*The tanginess of the buttermilk plays off the salt. Add salt in ½ teaspoon additions and taste, adjusting to your liking.

Note: If a more subtle tangy flavor is pre- ferred use ½ cup buttermilk and ½ cup whole milk.

Nutritional information per serving:

Calories 120 (29% from fat) • carb. 18g • pro. 4g

•fat 4g • sat. fat 2g • chol. 11mg • sod. 289mg

•calc. 80mg • fiber 3g