Cuisinart CBT-500 Japanese Carrot Ginger Dressing, Pesto Sauce, Wasabi Ginger SAUCE/MARINADE

scrape sides of blender jar.

Add remaining ingredients in order listed; blend for 10 seconds. Add reserved black pepper; blend for 5 seconds. Transfer dressing to a resealable container and refrigerate for 30 minutes or longer to allow flavors to develop. Keeps for one week in the refrigerator.

Nutritional analysis per tablespoon: Calories 58 (90% from fat) • carb. 1g • pro. 1g •

fat 6g • sat. fat 1g • chol. 1mg • sod. 74mg •

calc. 18mg • fiber 0g

JAPANESE CARROT GINGER

DRESSING

This dressing is served on the iceberg lettuce salad that often accompanies Sushi. It is simple to prepare at home in your Cuisinart®

Smart Power Premier™ Electronic Blender.

Makes about 2 cups.

4carrots, peeled, and cut into 1/2" slices

1piece ginger root, about 2 inches, peeled, cut in 1/2" pieces

1shallot, peeled, cut in 4 pieces

1clove garlic, peeled

1teaspoon dry mustard 1/2 cup apple juice

1/3 cup rice vinegar 1/4 cup water

2tablespoons mirin (Japanese rice wine)

1 tablespoon soy sauce

1 tablespoon Asian sesame oil

Place all ingredients in blender jar in order listed; cover blender jar. Blend on High for

30 to 40 seconds. Serve with chopped crisp lettuce.

Nutritional information per serving (2 tablespoons): Calories 26 (30% from fat) • carb. 4g • pro. 0g • fat 0g • sat. fat 0g • chol. 0mg • sod. 68mg •

calc. 7mg • fiber 4g

PESTO SAUCE

Serve as a topping for hot pasta or to add flavor

to dips, dressings, or other sauces.

Makes about 3/4 cup

1ounce Parmesan cheese, cut in 1/2" cubes

1-2 cloves garlic, peeled

1/3 cup extra virgin olive oil

2cups fresh basil leaves, loosely packed *

3tablespoons lightly toasted pine nuts or walnuts

Place cheese cubes in blender jar; cover blender jar. Set on Low. Use Pulse to chop the cheese, 10 to 15 pulses. Remove and reserve cheese Add garlic to blender jar; cover, Pulse to chop, 10 to 15 pulses. Add remaining ingredients in order listed, including reserved cheese. Cover blender jar; blend on High until combined, about 30 to 40 seconds. Pesto may be store in refrigerator in an airtight container. After placing in container, smooth over top, and drizzle to cover surface with additional olive oil to keep from turning dark. Stir oil in before using.

Nutritional information per serving (1-1/2 tablespoons): Calories 116 (87% from fat) • carb. 1g • pro. 2g •

fat 12g • sat. fat 2g • chol. 3mg • sod. 45mg •

calc. 61mg • fiber 0g

*For Spinach Pesto: Add 1/2 teaspoon fennel seed and 2 teaspoons dried basil when

chopping the garlic. Substitute 2 cups washed and dried baby spinach leaves for the basil.

WASABI GINGER

SAUCE/MARINADE

Use this versatile sauce as a marinade for meats and seafood, a dressing for salads, or a dipping sauce for potstickers, dumplings or

Mongolian Hot Pot.

Makes about 2 cups

1/2 ounce fresh ginger, peeled, cut in 1/2" or smaller pieces

1small shallot (1/2 ounce), peeled, cut in 1/2" or smaller pieces

1clove garlic, peeled 3/4 cup mirin or rice wine*

3/4 cup low-sodium soy or tamari sauce 1/4 cup seasoned rice or wine vinegar

2tablespoons dark molasses

2tablespoons prepared wasabi paste*

1tablespoon brown sugar, packed

1tablespoon Asian sesame oil (toasted sesame oil)

2teaspoons powdered ginger

1/2 teaspoon freshly ground black pepper

Place ginger, shallot and garlic in blender jar; cover blender jar. Set on Low; Pulse 5 times. Scrape sides of jar; Pulse 5 times. Add remaining ingredients in order given. Blend for 20 seconds. Transfer to a resealable container and let stand for 30 minutes before using to allow flavors to develop. Unused portions may be refrigerated for up to a week, stir before using.

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