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Meanwhile, in small workbowl of fitted with
cutting blade, finely chop cheese. Remove ½ cup cheese and set aside. Add basil,
parsley, pine nuts, garlic, salt and pepper. Process until fairly smooth. Add oil and
process until smooth.
Drain pasta and place in serving bowl. Add pesto and toss to blend well.
Garnish with reserved Parmesan cheese.
Makes 6 to 8 servings.
1 small head cabbage
1 small purple onion
1 medium red pepper, cored and seeded
½ cup toasted sliced almonds
¼ cup rice wine vinegar
2 tbsp. fresh lime juice
2 tsp. low sodium soy sauce
1 tsp. sesame oil
1 tsp grated fresh ginger
1 tsp. granulated sugar
2 tsp. toasted sesame seeds
1 tsp. black sesame seeds
Using shredding side of the slice/shred disc of the
, shred cabbage into large workbowl; set aside in large bowl.
Using slicing side of the slice/shred disc, slice onion and pepper; add to cabbage.
Add almonds and toss to blend.
In small bowl or measuring cup, whisk together vinegar, lime juice and soy sauce.
Add remaining ingredients and blend well. Pour over cabbage mixture and toss to
blend.
Cover and refrigerate until ready to serve or cover and let stand about 15 minutes
to allow flavors to blend.
Great accompaniment for grilled chicken or fish.
Makes about 7 cups.
½ recipe for pizza dough (see below)
1
⁄3 cup arugula pesto (see below)
8 oz. mozzarella cheese
3 oz. Parmesan cheese
4 plum tomatoes
2¼ cup loosely packed julienne cut basil leaves
Salt and pepper
Place ball of dough on lightly floured board; cover with plastic wrap and let rest
10 minutes.
Meanwhile, shred cheese into large workbowl of
. Remove cheese to sheet of waxed paper. Reverse slice/shred blade
and slice tomatoes.
Use small workbowl and chop Parmesan cheese until very fine.
Roll out dough to 12-inch circle. Transfer to 14-inch, lightly greased and dusted,
nonstick pizza pan or pizza peel* dusted lightly with cornmeal. Shape pizza into
14-inch circle; lift edge and pinch to form a lip. Let rest about 5 minutes.
Spread pesto evenly on prepared crust leaving about ½-inch border. Sprinkle
mozzarella cheese evenly over pesto. Arrange tomato slices over cheese. Sprinkle
with Parmesan cheese and basil. Season to taste with salt and pepper.
Bake in preheated 450˚F until crust is browned and cheese is golden, about 12
minutes.
Makes one, 14-inch pizza.
* If using a pizza stone, preheat stone for 45 minutes. Slide the pizza off the pizza
peel onto the preheated stone.
1¼ tsp. active dry yeast
1
1
⁄3 cups warm water (105˚ - 115˚F)
¼ tsp. sugar
3½ to 3¾ cups unsifted all-purpose flour
1 tsp. salt
2 tbsp. olive oil
Sprinkle yeast over water; add sugar and let stand until yeast is dissolved (about 5
minutes).
Position dough blade in large workbowl of .
Add 3 cups flour, salt and olive oil. With processor running, gradually add yeast
mixture down feed chute. Add additional flour to make a soft dough. Continue
processing dough for 1 to 1½ minutes. Stop and let dough rest for 10 minutes.
On lightly floured board, knead several times and form into ball. Place in
greased bowl, turning to grease top.
Cover and let rise at room temperature until doubled in bulk, about 1 hour.
Punch dough down. For thin crust pizza, divide dough in half. Roll out on lightly
floured board to about 14-inch circle. Transfer to pizza pan or baking stone
sprinkled with cornmeal. Lift edges to form a crust around edge of pan.
Spoon desired sauce onto crust and spread evenly. Top with desired toppings.
Bake at 450˚F (232˚C) for 12 minutes, or until crust is golden and filling is hot.
Yield: 2 pizza crusts