15
ENTRÉES

Ricotta Spinac h Pie

Somewhat lik e a crustl ess quich e, Ricott a Spinach Pie can b e served
with Rustic Tomato Sauce as a sim ple suppe r entrée.
Makes 8 ser vings
1 teaspoon extra v irgin olive oi l
½ ounce Asiago che ese, cut into ½ -inch cubes
½ slice white or w heat bread (½ o unce) cut int o ½-inch
cubes
½ teaspoon dry ba sil
4 large eggs
2 cups fresh baby s pinach leaves , packed
(about 2½ ounce s), washed a nd dried
3 cups lowfat ric otta cheese
½ teaspoon kosher s alt
½ teaspoon freshl y ground blac k or white pepp er
Preheat oven to 350°F. Use a pastr y brush to coat a 10 -inch dee p-dish
pie plate wi th olive o il and set aside.
Place Asiag o cheese cubes in blender j ar; cover blender j ar. Set on
Purée and p ulse 10–12 ti mes to gri nd the che ese. Remo ve and res erve.
Place bread cubes in blender jar, pulse 5 –10 times to grind; a dd basil,
blend for 5 seconds. Remove an d reserve .
Place the e ggs, spina ch, ricot ta, rese rved Asia go cheese , salt, a nd
pepper in t he blende r jar. Set o n Liquef y and puls e 10 times, then ble nd
for 15 second s; use a spatula to scrape t he sides of the ble nder jar.
Blend for a n addition al 15–20 s econds. Pour the blended r icotta
mixture into the prep ared pie plate. Spr inkle even ly with th e reserve d
breadcrumb s. Bake in the prehe ated 350°F oven for 4 5–50 m inutes,
until the cu stard is set and t he pie is puffed. R emove and let rest for
5–10 minutes.
Cut into wed ges to ser ve. Top with Rustic Toma to Sauce.
Nutritional informa tion per ser ving:
Calories 182 (54% fro m fat) • carb. 6g • pro. 14g • fat 11g
• sat. fat. 6g • chol. 136mg • sod. 254mg • calc. 291g • fiber 0 g

Rustic Tomato Sauce

Makes about 8 cups
1 tablespoon ext ra virgin oliv e oil
1 onion (8 ounce s), peeled a nd cut into ½-i nch pieces
2 carrots (4 ounc es), peeled and cut into ½- inch pieces
2 ribs celery, tri mmed and cut i nto ½-inch pie ces
4 cloves garlic, peeled
1 teaspoon dried o regano
1 teaspoon dried b asil
4 roasted red bell peppers, cu t into 1-inch pie ces
½ cup dry white w ine (such as vermouth)
3 tablespoons tom ato paste
3 cans (15–ounce ) recipe-re ady diced toma toes with juice s
½ teaspoon kosher s alt
¼ teaspoon freshl y ground black pepper
In a 3¾-quar t saucep an, heat the olive o il over me dium heat. Add the
onion, carr ots, cele ry, garlic, oregano and basil . Cover lo osely and
cook until the vegeta bles are softened, 6–8 mi nutes. Sti r in the r oasted
red pepper s, wine, t omato paste , and toma toes. Bri ng to a bo il, then
reduce heat and simm er for 35 –40 minu tes, loos ely covere d. Uncover
and simmer for 15–20 minutes lo nger to th icken. Turn off heat and let
sit 5 minute s.
Strain the solids fro m the liq uids, and return th e liquid to the sauc epan.
Place the so lids in t he blende r jar with ½ cup of the cooki ng liquid.
Cover the bl ender jar. Select Pu rée and p ulse 10 time s to chop. Use a
plastic spa tula to sc rape the s ides of t he blende r jar. Blen d for 30 –40
seconds, un til smooth . Return the purée d tomato mi xture to t he liquid
in the sauc epan and reheat ge ntly over m edium low heat. Add salt and
pepper.
Nutritional informa tion per half-c up serving:
Calories 48 (17% from fat ) • carb. 8g • pr o. 1g • fat 1g
•sat. fat 0g • chol. 0 mg • sod. 194mg • ca lc. 26mg • fibe r 2g