Cuisinart CBT-500C Cracked Pepper Parmesan Dressing, Japanese Carrot Ginger Dressing, Pesto Sauce

CRACKED PEPPER

PARMESAN DRESSING

A great dressing for pasta salad.

Makes 1-1/3 cups (330 ml)

2teaspoons (10 ml) whole black peppercorns

1ounce Reggiano Parmesan, cut in 1/2" (1.3 cm) or smaller cubes

1shallot, about 1 ounce, peeled, cut in 1/2" (1.3 cm) or smaller pieces

1clove garlic, peeled and smashed 1/2 teaspoon (2 ml) kosher salt

1tablespoon (15 ml) Dijon-style mustard

1/4 teaspoon (1 ml) Worcestershire sauce

2tablespoons (30 ml) light mayonnaise 1/4 cup (60 ml) wine vinegar

1/4 cup (60 ml) extra virgin olive oil

1/4 cup (60 ml) canola or other flavourless vegetable oil

Place the whole peppercorns in the blender jar. Blend for 10 seconds, some peppercorns will be pulverized, some with be cracked and crushed; remove and reserve. Place the Parmesan cubes in the blender jar; blend for 20 seconds; scrape sides of blender jar. Add shallot, garlic and salt. Blend for 10 seconds; 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 (500 ml)

4carrots, peeled, and cut into 1/2" (1.3 cm) slices

1piece ginger root, about 2 inches, peeled, cut in 1/2" (1.3 cm) pieces

1shallot, peeled, cut in 4 pieces

1clove garlic, peeled

1teaspoon (5 ml) dry mustard 1/2 cup (125 ml) apple juice 1/3 cup (80 ml) rice vinegar 1/4 cup (60 ml) water

2tablespoons (30 ml) mirin (Japanese rice wine)

1 tablespoon (15 ml) soy sauce

1 tablespoon (15 ml) 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 (190 ml)

1ounce (28 g) Parmesan cheese, cut in 1/2" (1.3 cm) cubes

1-2 cloves garlic, peeled

1/3 cup (80 ml) extra virgin olive oil

2cups (500 ml) fresh basil leaves, loosely packed *

3tablespoons (45 ml) 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 (2 ml) fennel seed and 2 teaspoons (10 ml) dried basil when chopping the garlic. Substitute 2 cups (500 ml) washed and dried baby spinach leaves for the basil.

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