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Bring a pot of salted water to a boil. Set up a large bowl filled with ice
water.
Add broccoli to boiling water and cover. Cook for about 4 to 6 minutes.
Plunge steamed broccoli into prepared ice water. Once cool, discard ice
water and cut broccoli into 1-inch pieces.
Preheat a large skillet over medium high heat; add oil. Once oil is hot and
shimmering, add the blanched broccoli. Sauté 2 to 3 minutes, and then add
the wine and stock. Raise temperature to high and sauté until liquids have
evaporated. Reserve.
Preheat Cuisinart
®
Convection Toaster Oven Broiler to 400°F on the bake
setting with the rack in position A. Line the baking tray with aluminum foil.
Place the sausage, pepper, onion and garlic with a pinch each of the salt
and pepper on a baking tray. Roast in preheated oven for about 15 min-
utes, or until sausage and vegetables have browned. Reduce temperature
to 350°F.
In a large mixing bowl, toss the broccoli, roasted sausage and vegetables,
and the remaining ingredients until well combined.
Lightly coat an eight-cup soufflé dish with nonstick cooking spray. Add the
pasta mixture. Bake in the preheated oven for about 30 to 35 minutes, or
until cheeses are hot and bubbling.
Nutritional information per serving (based on 8 servings):
Calories 260 (53% from fat) • carb. 14g • pro. 17g • fat 16g • sat. fat 7g • chol. 40mg
• sod. 383mg • calc. 341mg • fiber 1g
Herb-Crusted Beef Tenderloin
Makes 6 servings
1½ pounds trimmed beef tenderloin roast (preferably top cut)
½ teaspoon sea or kosher salt
½ teaspoon freshly ground black pepper
3 garlic cloves
2 sprig fresh thyme, stems discarded
1 sprig fresh rosemary, stem discarded
1 sprig fresh oregano, stem discarded
½ teaspoon dried tarragon
3 tablespoons extra virgin olive oil
2 tablespoons Dijon-style mustard
Preheat Cuisinart
®
Convection Toaster Oven Broiler to 375°F on the
convection bake setting with rack in position A. Line baking tray with
aluminum foil.
Rinse the beef and pat dry with paper towels. Rub with ¼ teaspoon each
of the salt and pepper. Reserve.
In the bowl of a Cuisinart
®
mini chopper or food processor, add the garlic,
herbs and the reserved salt and pepper. Process until well combined. With
the chopper/processor running, add the oil in a slow and steady stream.
Process until combined.
Rub the mustard on the tenderloin; evenly spread the herb/oil mixture on
top. Place beef on the prepared baking tray and roast for about 40 minutes,
or until the internal temperature reads 125°F. Let meat rest 10 to 15 min-
utes before slicing.
Nutritional information per serving:
Calories 390 (77% from fat) • carb. 2g • pro. 20g • fat 33g • sat. fat 12g • chol. 80mg
• sod. 350mg • calc. 18mg • fiber 0g
Classic Roast Chicken
Makes 4 to 6 servings
1 3½- to 4-pound chicken
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 lemon, halved
1 teaspoon extra virgin olive oil