Recipes
Tomato Arugula Salad with Parsley Oregano Vinaigrette
Salad: | Dressing: | ||
1 | package (10 ounce/296 g) arugula | 1⁄3 | cup olive oil |
2 | ripe, medium tomatoes, quartered | 3 | tablespoons red wine vinegar |
1 | English cucumber, halved crosswise | 1⁄2 | cup fresh parsley leaves, stems removed |
| and lengthwise | 1⁄4 | cup fresh oregano, stems removed |
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| Salt and pepper |
1.Add arugula to large, low salad bowl.
2.With slicing side of Slice/Shred Disc facing up, add tomato wedges, 2 at a time, to Food Chute of Food Processor.
3.Slice directly into salad bowl, making sure that bowl is as close as possible to Exit Chute to prevent any spillage.
4.Repeat process with cucumber pieces, slicing them directly into salad bowl.
5.Remove Slicing/Shredding Lid and Disc. Position Chopping Blade in Bowl. Add dressing ingredients and process until herbs are finely chopped and dressing is well blended.
6.Pour over salad and toss.
Makes: 6 (11⁄4 cup) servings.
Tangy Cucumber and Radish Salad
1 | cucumber, about 3⁄4 (340 g) pound total | 1 | teaspoon sesame oil |
6 | ounces radishes, trimmed | 1 | teaspoon soy sauce |
1 | tablespoon Balsamic vinegar | 1⁄4 | teaspoon hot pepper sauce |
1 | tablespoon sugar |
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1.Run tines of fork lengthwise down all sides of cucumber, piercing skin. Cut cucumber in half crosswise, and then in half lengthwise.
2.Using the slicing side of the Slice/Shred Disc of the Food Processor, position cucumber sections in Food Chute, one at a time. Position salad bowl under Exit Chute. Slice cucumbers.
3.Slice radishes in similar manner.
4.Combine remaining ingredients in Food Processor Bowl with Chopping Blade in place. Process to mix. Pour over cucumber mixture and toss.
5.Garnish with red leaf lettuce, if desired.
Makes: 6 (
Cream Cheese and Walnut Dip
1⁄2 | cup frozen whole kernel corn | 2 | tablespoons milk |
1⁄2 | small onion, quartered | 2 | tablespoons lime juice |
1⁄2 | cup walnuts | 2 | teaspoons cumin |
1 | package (8 ounces/227g) cream cheese, | 1 | teaspoon dried crushed pepper |
| softened | 1⁄4 | teaspoon salt |
1.Place corn in medium mixing bowl and allow to thaw.
2.Position Chopping Blade in Bowl of Food Processor. Add onion and walnuts; Cover with Chopping Lid. Pulse until finely chopped. Transfer to mixing bowl with corn.
3.
4.Add to corn mixture and stir together by hand. Store in covered container.
5.Use as a dip for tortilla chips, pita bread, raw vegetable sticks, or as a filling for sandwiches. Makes: 11⁄2 cups.
Chunky Avocado Salsa
1⁄2 | cup fresh cilantro (leaves only) | 1 | medium tomato, cut in 8 pieces |
1⁄4 | cup walnuts | 1 | small avocado, cut in 1” (2.54 cm) pieces |
1 | small onion, quartered | 2 | tablespoons lemon juice |
1 | jalapeno pepper, seeds/membranes removed | 1⁄4 | teaspoon salt |
| and each quartered |
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1.Position Chopping Blade in Bowl of Food Processor. Add cilantro, walnuts and onion. Process until nuts are finely chopped, about 5 seconds. Transfer to
2.Add pepper to Bowl, and process to finely chop. Remove Cover, and add tomato. Process to coarsely chop tomato. Add to cilantro mixture.
3.Add avocado to Bowl and process to coarsely chop. Add to cilantro mixture. Stir in remaining ingredients.
4.Serve with chips or as an accompaniment with chicken.
Makes: 12⁄3 cups salsa.
Tasty Hot Crab Appetizer
1 | package (8 ounces/227 g) cream cheese, | 1 | tablespoon milk |
| softened | 2 | teaspoons horseradish |
1 | can (6 ounces/170 g) crab meat, drained and | 1⁄2 | teaspoon salt |
| flaked | Dash pepper | |
1 | small onion, quartered | 2 | ounces Cheddar cheese |
2 | green onions, cut in | Paprika | |
1.Preheat oven at 350°F (177°C).
2.In medium mixing bowl, combine cream cheese and crab meat. Mix to blend well.
3.Position Chopping Blade in Bowl of Food Processor. Add onion and green onions. Cover with Chopping Lid. Process to finely chop. Transfer to cream cheese mixture.
4.Add milk, horseradish, salt and pepper to cream cheese mixture. Blend well. Transfer to decorative baking dish.
5.Position decorative dish under Exit Chute of Food Processor. Using shredding side of Slice/Shred Disc, shred Cheddar cheese over top of cream cheese mixture. Spread shredded cheese evenly over top and sprinkle with paprika.
6.Bake for 20 minutes, or until bubbly.
7.Serve warm with crackers.
Makes: 2 cups dip.
Pepper and Basil Pasta Salad
1 | pound fusilli pasta | 2 | large yellow bell peppers, halved, seeded, and |
1 | package (5.3 ounce/150 g) goat cheese with herbs |
| cut lengthwise into |
2 | cups fresh basil leaves | 2⁄3 | cup balsamic vinegar |
2 | cloves garlic | 1⁄3 | cup white wine vinegar |
2 | large red bell peppers, halved, seeded, and cut | 1⁄2 | cup pine nuts, toasted |
| lengthwise into |
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1.Prepare pasta as per package instructions. Drain and transfer to large mixing bowl. Add goat cheese to hot pasta and stir gently until cheese is melted.
2.With Chopping Blade in place, add basil and garlic to the Bowl of Food Processor. Position Chopping Lid. Process until finely chopped. Add basil mixture to pasta.
3.Position Slice/Shred Disc, with slicing side up, in Bowl of Food Processor. Position mixing bowl with pasta under Exit Chute. Pack Food Chute of Slicing/Shredding Lid with pepper strips. Slice peppers directly into pasta. Repeat with remaining pepper strips.
4.Combine balsamic and white wine vinegar; add to pasta mixture, along with the pine nuts.
5.Stir gently to thoroughly blend ingredients; serve at room temperature.
Makes: 14
7 | 8 |