ASIAN COLESLAW
1 small head cabbage
1 small purple onion
1 medium red pepper, cored and seeded
½cup toasted sliced almonds ¼ cup rice wine vinegar
2 tbsp. fresh lime juice
2 tsp. low sodium soy sauce
1 tsp. sesame oil
1 tsp grated fresh ginger
1 tsp. granulated sugar
2 tsp. toasted sesame seeds
1 tsp. black sesame seeds
Using shredding side of the slice/shred disc of the Black & Decker® Food Processor, shred cabbage into large workbowl; set aside in large bowl.
Using slicing side of the slice/shred disc, slice onion and pepper; add to cabbage. Add almonds and toss to blend.
In small bowl or measuring cup, whisk together vinegar, lime juice and soy sauce. Add remaining ingredients and blend well. Pour over cabbage mixture and toss to blend.
Cover and refrigerate until ready to serve or cover and let stand about 15 minutes to allow flavors to blend.
Great accompaniment for grilled chicken or fish. Makes about 7 cups.
ARUGULA PESTO PIZZA
½recipe for pizza dough (see below) 1⁄3 cup arugula pesto (see below)
8 oz. mozzarella cheese
3 oz. Parmesan cheese
4 plum tomatoes
2¼ cup loosely packed julienne cut basil leaves Salt and pepper
Place ball of dough on lightly floured board; cover with plastic wrap and let rest 10 minutes.
Meanwhile, shred cheese into large workbowl of Black & Decker® Food Processor. Remove cheese to sheet of waxed paper. Reverse slice/shred blade and slice tomatoes.
Use small workbowl and chop Parmesan cheese until very fine.
Roll out dough to
Spread pesto evenly on prepared crust leaving about
Bake in preheated 450˚F until crust is browned and cheese is golden, about 12 minutes.
Makes one,
*If using a pizza stone, preheat stone for 45 minutes. Slide the pizza off the pizza peel onto the preheated stone.
13 | 14 |