Sharp R-890N Potatoes Pizzaiola, Grilled Tomatoes, SOY AND SESAME GREEN BEANS Serves

POTATOES PIZZAIOLA Serves 4-6

4 large potatoes

20 g butter

1 clove garlic, crushed

400 g can tomatoes, roughly chopped

2teaspoons fresh (or 1/2 teaspoon dried) oregano ground black pepper

1.Peel and dice potatoes into 1.5 cm cubes, rinse and place in a large microwave safe bowl with 2 tablespoons of water, cover and cook for 8 minutes on 100%, stirring halfway through cooking. Drain.

2.In a small microwave safe bowl, combine butter and garlic and cook for 50 seconds on 100%.

3.Combine oregano and pepper to garlic mixture.

4.Add tomatoes and garlic mixture to potatoes, ensuring potatoes are well coated.

5.Cook, uncovered, for 10 minutes on 100%, stirring halfway through cooking.

GRILLED TOMATOES	Serves 4
2 tomatoes

1.Cut tomatoes in half.

2.Place directly onto turntable.

3.Cook for 5 minutes on TOP and BOTTOM GRILL.

4.Turn over, cook for 5 minutes on TOP and BOTTOM GRILL.

SOY AND SESAME GREEN BEANS Serves 4

300 g green beans

1 tablespoon soy sauce

1 tablespoon olive oil sesame seeds, to garnish

1.Cut the ends off beans and rinse well.

2.Place beans in a large square casserole dish. Pour soy sauce and oil and toss well.

3.Cook on the low rack for 12 minutes on LOW MIX TOP GRILL, mixing halfway through.

4.Sprinkle with sesame seeds.

PUMPKIN SALAD Serves 6-8

1 kg pumpkin, peeled and cubed

3/4 cup walnuts

6 shallots, chopped

1/4 cup finely chopped parsley

1/2 teaspoon nutmeg ground black pepper 1 cup mayonnaise

1.Place pumpkin in large microwave safe bowl, add 2 tablespoons of water, cover and cook for 12-14 minutes on 100% or until pumpkin is just cooked, but still firm.

2.Refresh by running cold water over pumpkin. Drain and chill.

3.Mix walnuts, shallots, parsley, nutmeg and pepper with mayonnaise.

4.Fold mayonnaise mixture gently into the pumpkin. Serve chilled.

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