User Manual

⁄4 cup chicken stock

Heat the olive oil in a 2

⁄2-litre saucepan over medium-low heat. Add the

onion, garlic, red pepper, salt, and pepper and stir to coat. Reduce heat

to low, cover loosely and “sweat” slowly until softened for about 15–20

minutes. Take care that the vegetables do not pick up any color.

When vegetables are soft, add wine and increase the temperature so that

the wine comes to a boil. Reduce the wine until about 1 tablespoon

remains. Add stock and bring to boil. Reduce heat to medium low and

simmer for about 10 minutes. Insert the blender into the saucepan,

making sure the protective guard is submerged. Blend, using an up-and-

down motion until ingredients are smooth and well combined, about 50-60

seconds.

Nutritional information per 1/2 cup serving:

Calories 41 (33% from fat) • carb. 5g • pro. 1g • fat 2g

• sat. fat 0g • chol. 0mg • sod. 148mg • calc.13mg• fibre 1g

GARDEN VEGETABLE TOMATO SAUCE

A fresh and healthy pasta sauce that is excellent served with

whole-wheat pasta and topped with crumbled feta cheese.

Makes 4 cups

1 tablespoon olive oil

1 120g yellow onion cut into quarters

2 garlic cloves, peeled and crushed

1 100g red pepper, cut into 25mm pieces

1 85g eggplant, peeled and cut into 25mm pieces

1 85g zucchini, cut into 25mm pieces

1 85g summer squash, cut into 25mm pieces

1 small carrot, peeled and cut into 15mm pieces

⁄4 cup dry white wine

1 sprig fresh thyme

⁄4 teaspoon salt

1 750g can diced tomatoes

Insert the blade assembly in the prep bowl. Place the onion in the prep

bowl and pulse approximately 8 times to a rough chop.

Heat the olive oil in a 3-litre saucepan over medium heat. Add the

chopped onion and the crushed garlic cloves to the pan and reduce heat

to low. One at a time, place the remaining vegetables in the prep bowl

and chop with 8 even pulses and then add to the pan, stirring between

each addition. After carrot is added, stir and allow vegetables to cook over

low heat for about 15 minutes. Add white wine and reduce wine to 1

tablespoon. Add thyme, salt, and tomatoes. Simmer for 25 minutes longer.