Warranty

25
heat over medium-high heat. Add garlic and
cook until lightly golden; about 15–20 seconds.
Add sliced red peppers, cook until tender,
2–3 minutes; remove and reserve. Add green
beans and water or stock to pan, cover and
steam until crisp tender, about 4–6 minutes.
Stir in reserved red peppers, salt and pepper.
Serve hot.
Nutritional information per serving:
Calories 86 (47% from fat) • carb. 10g • pro. 2g
• fat 5g • sat. fat 1g • chol. 0mg • sod. 164mg
• calc. 55mg • fiber 4g
SALADS/SAUCES
CREAMY COLE SLAW
Cole slaw only takes minutes to prepare when you
don’t have to slice the cabbage by hand.
Makes 10 cups
1
⁄3 cup loosely packed parsley leaves
1 2–ounce onion, cut into pieces
2
⁄3 cup mayonnaise
1 tablespoon red wine vinegar
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 l arge carrot, peeled and halved
lengthwise
1 medium head green cabbage,
about 2 pounds, quartered and cored
Process parsley with metal blade until minced.
Add onion and process until minced. Add the
mayonnaise, vinegar, salt and pepper and
process 5 seconds to combine. Remove metal
blade.
Cut carrot in half crosswise. Insert shredding
disc and shred carrot, using firm pressure.
Insert slicing disc and slice cabbage, using
firm pressure. Add contents of work bowl to
mixing bowl and toss to combine. Adjust sea-
soning. Serve immediately or refrigerate for up
to 24 hours. Before serving, drain excess liquid
and adjust seasoning. Serve chilled.
Nutritional information per serving:
Calories 69 (76% from fat) • carb. 3g • pro. 1g
• fat 6g • sat. fat 1g • chol. 3mg • sod. 111mg
• calc. 25mg • fiber 1g
SHREDDED CARROT SALAD
The brilliant colors of carrots and peas make
this fresh and simple salad a welcome
addition to a party buffet table.
Makes 12 servings
3 pounds young carrots, peeled and
halved lengthwise
5 scallions, trimmed and cut into 1" pieces
1
⁄3 cup fresh lemon juice
1
⁄3 cup vegetable oil
1
1
⁄4 teaspoons kosher salt
1
1
⁄4 teaspoons granulated sugar
3
⁄4 cup cooked peas, fresh or
frozen (thawed)
Pinch ground cinnamon
Pinch ground allspice
Freshly ground black pepper
Bring a large pot of salted water to a boil.
Add carrots and cook until you can just pierce
them with the tip of a sharp knife, about 3 to
5 minutes. Drain carrots and rinse under cold
water. When they are cool, blot dry with paper
towels.
Insert metal blade. Put scallions into the work
bowl and pulse until finely chopped, about 5 to
6 times. Add lemon juice, oil, salt, sugar,
cinnamon, allspice and pepper and process for
about 3 seconds. Leave this dressing in
work bowl.
Insert shredding disc, pack carrots lengthwise
in feed tube and shred, using medium
pressure. Transfer contents of work bowl to
serving bowl, add peas and toss gently to
coat all ingredients with dressing. Serve cold
or at room temperature. Adjust seasoning just
before serving.
Nutritional information per serving:
Calories 111 (48% from fat) • carb. 14g • pro. 2g
• fat 6g • sat. fat 2g • chol. 0mg • sod. 285mg
• calc. 40mg • fiber 4g
PESTO
A classic pasta sauce from Italy. One cup is
enough for 1 pound of pasta. It’s also good on
boiled potatoes or in soups.
Makes 2 cups
6 ounces Parmesan cheese, at room
temperature, cut into 1-inch pieces
6 small garlic cloves
4 cups tightly packed fresh basil
leaves
½ cup pine nuts
1 teaspoon kosher salt
½ cup olive oil