Insert the shredding drum into the Cuisinart® PrepExpress™ Handheld Food Processor. Shred zucchini and carrots into a medium bowl.
Place the chopped garlic into a medium bowl with the vinegar, mustard, salt and pepper. Whisk ingredients together. While whisking, slowly pour the oil into bowl in steady stream. Whisk until dressing is emulsified.
Toss the shredded zucchini and carrots with dressing to taste. Transfer to a serving bowl and garnish with slivered toasted almonds.
Serve immediately or cover and chill for up to 2 hours (vegetables will begin to lose their crunchy freshness if longer).
Nutritional information per serving:
Calories 183 (76% from fat) • carb. 9g • pro. 2g
•fat 16g • sat. fat 2g • chol. 0mg • sod. 137mg
•calc. 37mg • fiber 3g
Tacos
Makes enough for 8 tacos
1teaspoon vegetable oil
1medium onion, finely chopped
1jalapeño pepper, deseeded and finely chopped
1garlic clove, finely chopped
1pound ground beef
2tablespoons chili powder
½ teaspoon ground cumin
¼ teaspoon fresh ground pepper
¾ teaspoon kosher salt
¾ cup water
1 small head iceberg lettuce, cut to fit feed tube
1 red pepper, cut into four
1 red onion, cut to fit feed tube
½ cup black pitted olives
½ pound Cheddar or Monterey Jack cheese (or combination of the two)
8 taco shells
Place oil in a
Add seasonings and water to beef mixture and bring to a boil. Reduce heat to low and simmer until thickened, about 10 minutes.
While beef is simmering, insert slicing drum into the Cuisinart® PrepExpress™ Handheld Food Processor. Slice the lettuce, red pepper, onion, and olives and place each ingredient in a separate bowl. Replace the slicing drum with the shredding drum and shred the cheeses and place in a separate bowl.
Serve the meat in taco shells with the variety of toppings along with sliced avocado, diced tomatoes, and sour cream.
Nutritional information per taco:
Calories 354 (63% from fat) • carb. 13g • pro. 20g
•fat 25g • sat. fat 11g • chol. 69mg • sod. 559mg
•calc. 262mg • fiber 3g
French Onion Soup
Makes about 6 servings
3tablespoons unsalted butter
2pounds yellow onions, peeled and
cut to fit feed tube
¾teaspoon kosher salt, divided
½ teaspoon granulated sugar
½ cup sherry
½ cup dry white wine
6 cups beef stock (chicken stock or a combination of beef and chicken may be used for a lighter soup)
¼ teaspoon fresh ground black pepper
½ pound Gruyère or Swiss cheese
6 thick slices crusty bread, toasted
7