manufacturer’s instructions
¾cup (175 ml) ricotta
8ounces (230 g) mozzarella, shredded
¼cup (50 ml) grated Parmesan (about 1 ounce [30 g]) 4 - 6 basil leaves, roughly torn
cooking spray
Bring a pot of salted water to a boil. Set up a large bowl filled with ice water.
Add broccoli to boiling water and cover. Cook for about 4 to 6 minutes. Plunge steamed broccoli into prepared ice water. Once cool, discard ice water and cut broccoli into
Preheat a large skillet over medium high heat; add oil. Once oil is hot and shimmering, add the blanched broccoli. Sauté 2 to 3 minutes, and then add the wine and stock. Raise temperature to high and sauté until liquids have evaporated. Reserve.
Preheat Cuisinart® Convection Toaster Oven Broiler to 400°F (200°C) on the bake setting with the rack in position A. Line the baking tray with aluminum foil.
Place the sausage, pepper, onion and garlic with a pinch each of the salt and pepper on a baking tray. Roast in preheated oven for about 15 min- utes, or until sausage and vegetables have browned. Reduce temperature to 350°F (180°C).
In a large mixing bowl, toss the broccoli, roasted sausage and vegetables, and the remaining ingredients until well combined.
Lightly coat an
Nutritional information per serving (based on 8 servings):
Calories 260 (53% from fat) • carb. 14g • pro. 17g • fat 16g • sat. fat 7g • chol. 40mg
• sod. 383mg • calc. 341mg • fiber 1g
Herb-Crusted Beef Tenderloin
Makes 6 servings
1½ pounds (750 g) trimmed beef tenderloin roast (preferably top cut)
½teaspoon (2 ml) sea or kosher salt
½teaspoon (2 ml) freshly ground black pepper
3 garlic cloves
2 sprig fresh thyme, stems discarded
1 sprig fresh rosemary, stem discarded
1 sprig fresh oregano, stem discarded
½teaspoon (2 ml) dried tarragon
3tablespoons (45 ml) extra virgin olive oil
2 tablespoons (30 ml)
Preheat Cuisinart® Convection Toaster Oven Broiler to 375°F (190°C) on the convection bake setting with rack in position A. Line baking tray with aluminum foil.
Rinse the beef and pat dry with paper towels. Rub with ¼ teaspoon (1 ml) each of the salt and pepper. Reserve.
In the bowl of a Cuisinart® mini chopper or food processor, add the garlic, herbs and the reserved salt and pepper. Process until well combined. With the chopper/processor running, add the oil in a slow and steady stream.
Process until combined.
Rub the mustard on the tenderloin; evenly spread the herb/oil mixture on top. Place beef on the prepared baking tray and roast for about 40 minutes, or until the internal temperature reads 125°F (45°C). Let meat rest 10 to 15 minutes before slicing.
Nutritional information per serving:
Calories 390 (77% from fat) • carb. 2g • pro. 20g • fat 33g • sat. fat 12g • chol. 80mg
• sod. 350mg • calc. 18mg • fiber 0g
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