Cuisinart CB-18 manual Rustic Tomato Sauce, Basic Vinaigrette

1/2 slice white or wheat bread (1/2 ounce) cut into 1/2-inch cubes

1/2 teaspoon dry basil

4 large eggs

2cups fresh baby spinach leaves, packed (about 2-1/2 ounces), washed & dried

3cups lowfat ricotta cheese

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black or white pepper

Preheat oven to 350° F. Use a pastry brush to coat a 10-inch deep dish pie plate with olive oil and set aside.

Place Asiago cheese cubes in blender jar; cover blender jar. Set on Speed 12 and pulse 10 to 12 times to grind the cheese. Remove and reserve. Place bread cubes in blender jar, pulse 5 to 10 times to grind; add basil, blend for 5 seconds. Remove and reserve.

Place the eggs, spinach, ricotta, reserved Asiago cheese, salt, and pepper in the blender jar. Set on Speed 16 and pulse 10 times, then blend for 15 seconds; use a spatula to scrape the sides of the blender jar. Blend for an additional 15 to 20 sec- onds. Pour the blended ricotta mixture into the prepared pie plate. Sprinkle evenly with the reserved breadcrumbs. Bake in the pre- heated 350° F oven for 45 to 50 minutes, until the custard is set and the pie is puffed. Remove and let rest for 5 to 10 minutes. Cut into wedges to serve. Top with Rustic Tomato Sauce.

Nutritional information per serving:

Calories 182 (54% from fat) • carb. 6g • pro. 14g fat 11g • sat. fat. 6g • chol. 136mg • sod. 254mg calc. 291g • fiber 0g

SAVORY SAUCES, DRESSINGS, VINAIGRETTES, MARINADES

RUSTIC TOMATO SAUCE

A great sauce for Ricotta Spinach Pie and favorite pastas.

Makes about 8 cups

1tablespoon extra virgin olive oil

1onion (8 ounces), peeled and cut into 1/2 - inch pieces

2carrots (4 ounces), peeled and cut into 1/2 - inch pieces

2ribs celery, trimmed and cut into 1/2 - inch pieces

4 cloves garlic, peeled

1teaspoon dried oregano

1teaspoon dried basil

4roasted red bell peppers, cut into 1-inch pieces

1/2 cup dry white wine (such as vermouth)

2tablespoons tomato paste

3cans (15–ounce) Recipe-Ready diced tomatoes with juices

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

In a Cuisinart® 3-3⁄4quart Saucepan, heat the olive oil over medium heat. Add the onion, carrot, celery, garlic, and basil. Cover loosely and cook until the vegetables are softened, 6 to 8 minutes. Stir in the roasted

red pepper, wine, tomato paste, and tomatoes. Bring to a boil, then reduce heat and simmer for 35 to 40 minutes, loosely covered. Uncover and simmer for 15 to 20 minutes longer to thicken. Turn off heat and let sit 5 minutes.

Drain the solids, and return the liquid to the saucepan. Place the solids in the blender jar with 1/2-cup of the cooking liquid. Cover the blender jar. Set on Speed 16 and Pulse 10 times to chop. Use a plastic spatula to scrape the sides of the blender jar. Blend for 30 to 40 seconds, until smooth. Return the puréed tomato mixture to the liquid in the saucepan and reheat gently over medi- um low heat. Add salt and pepper.

Nutritional information per half cup serving:

Calories 48 (17% from fat) • carb. 8g • pro. 1g • fat 1g

sat. fat 0g • chol. 0mg • sod. 194mg • calc. 26mg

fiber 2g

BASIC VINAIGRETTE

This basic vinaigrette is perfect for a crisp green salad.

Makes about 1-1/2 cups, can be doubled

1clove garlic, peeled

2tablespoons Dijon-style mustard 1/2 cup wine vinegar

1teaspoon kosher salt

1/2 teaspoon freshly ground pepper 2/3 cup extra virgin olive oil

2/3 cup vegetable oil

Place the garlic in the blender jar and cover jar. Set on Speed 8. Use the Pulse button to chop the garlic, 5 times. Add the mus- tard, vinegar, salt and pepper. Turn the blender on and blend for 10 to 15 seconds. With the blender running, add the oils in a

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