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Nutritional analysis per serving:
Calories 269 (18% from fat) • carb. 64g • pro. 5g • fat 4g
sat.fat 4g • chol. 16mg • sod. 182mg • fiber 2g
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Preheat the oven to 350˚ F. Spray an 8 x 8 x 2-inch pan (8 cup) with cooking spray. Set aside.
Insert the metal blade. Process the bread until it becomes coarse crumbs, 15 to 20 seconds.
With the machine running, drop 1 tablespoon of the butter through the feed tube and process
10 seconds to blend with the crumbs. Remove and reserve.
Insert the slicing disc. Arrange the sweet potatoes in the feed tube cut side down; use medi-
um pressure to slice. Remove and reserve. Arrange the onions in the feed tube. Use medium
pressure to slice. Remove and reserve. Wipe the work bowl dry with a paper towel. Insert the
metal blade. Use the pulse to chop the orange zest, about 15 to 20 times. Scrape the work
bowl. Add the orange juice, maple syrup, herbs de Provence, salt, pepper, and remaining but-
ter. Process to combine, 5 seconds.
Arrange one third of the sliced sweet potatoes in a layer in the prepared pan. Top with half the
onions and half the currants. Repeat and end with a layer of sweet potatoes. Drizzle the
orange juice mixture evenly over the entire casserole. Cover loosely with a sheet of foil that
has been sprayed with cooking spray. Bake in the preheated oven for 65 to 75 minutes, until
the potatoes are tender. Remove the foil, sprinkle evenly with the reserved breadcrumb mix-
ture and bake 10 minutes longer. Let rest 10 minutes before serving.
Preparation:15 – 20 minutes, plus 85 minutes baking and resting.
Asian Slaw with Peanut Dressing
Add cooked pasta and turn this salad into a meal.
Makes 3/4 cups dressing
Makes 6 cups Asian Slaw
1/4 cup toasted unsalted peanuts
1 clove garlic
4 slices of fresh ginger, peeled, each
about the size of a quarter
3 tablespoons peanut butter (regular or
chunky)
1/3 cup rice vinegar
2-1/2 teaspoons sugar
1-1/2 tablespoons hoisin sauce
2 teaspoons Asian (toasted) sesame oil
1-1/4 teaspoons low-sodium tamari or soy
sauce
4-6 red radishes (3 ounces), washed and
trimmed
1 carrot (3 – 4 ounces), peeled, cut to fit
the feed tube horizontally
1 small broccoli spear, washed, florets
trimmed and reserved, stem peeled
2 green onions, trimmed, cut to fit feed
tube
1 small (4 ounce) red bell pepper,
stemmed, seeded, quartered
1 small yellow bell pepper, stemmed,
seeded, quartered
6 ounces Napa cabbage, washed, cut
to fit feed tube
6 ounces bok choy, washed, cut to fit
feed tube (include leafy greens if
tender)
3 ounces snow peas or sugar snap
peas, trimmed and strings removed
02CU13479 DLC-2007 IB 6/30/03 12:18 PM Page 39