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21
3 ounces summer squash, cut into 1-inch pieces
1 small carrot, peeled and cut into ½-inch pieces
¼ cup dry white wine
1 sprig fresh thyme
¾ teaspoon salt
1 can (28 ounces) diced tomatoes
Insert the blade assembly in the work bowl. Put the onion into the work
bowl and pulse on High approximately 8 times to a rough chop.
Heat the olive oil in a 3-quart 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 work 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.
Insert the blender into the saucepan, making sure the protective guard is
submerged. Blend on Low, using an up-and-down motion until ingredients
are well combined, about 50 to 60 seconds.
Nutritional information per ¼-cup serving:
Calories 60 (25% from fat) • carb. 9g • pro. 2g • fat 2g • sat. fat 0g
• chol. 0mg • sod. 351mg • calc. 29mg • fiber 3g
Basic Vinaigrette
Use this basic recipe as a guide and change your vinegar/oil
flavors to come up with appropriate combinations to create exciting
salads. You may add other flavors such as crushed or roasted garlic,
chopped shallots, fresh or dried herbs, sun-dried tomatoes, honey,
lemon juice, or flavored vinegars.
Makes 1 cup
¼ cup wine vinegar
1 tablespoon Dijon mustard
¾ cup salad or olive oil
kosher salt and freshly ground pepper to taste
Put all ingredients into the beaker. Process on Low until combined, about
10 to 15 seconds. Keep unused portions in an airtight container in the
refrigerator up to 2 weeks.
Nutritional information per tablespoon:
Calories 91(98% from fat) • carb. 0g • pro. 0g • fat 10g • sat. fat 1g
• chol. 0mg • sod. 23mg • calc. 0mg • fiber 0g
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