Cuisinart PowerEdge CBT-700 Series - Manual (Page 18)

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basil and capers. Pulse on Low 10 times. Scrape down the jar. Run
on Low for 15 seconds. Add the basil and Pulse on Low for an
additional 10 times. Transfer mixture to a medium mixing bowl; stir
in the capers and serve.
Nutritional information per serving (2 tablespoons):
Calories 18 (66% from fat) • carb. 1g • pro. 0g • fat 1g • sat. fat 0g • chol. 0mg
• sod. 38mg • calc. 3mg • fiber 0g
Sun-Dried Tomato and Basil Pesto
A twist on traditional pesto, the sun-dried tomato brings a welcome
change to this popular sauce.
Makes about 3 cups
2 cups extra virgin olive oil
6 garlic cloves
3 cups sun-dried tomatoes (packed in oil)
1 cup fresh basil leaves
¼ teaspoon freshly ground black pepper
¼ cup grated Pecorino Romano
¼ teaspoon sea salt
2 tablespoons white vinegar
Place all ingredients, in the order listed, in the jar of the Cuisinart ®
PowerEdge ® 700 Blender. Run on High for 2½ minutes, or until
desired consistency is achieved.
Adjust seasonings to taste and serve.
Nutritional information per serving (2 tablespoons):
Calories 53 (55% from fat) • carb. 5g • pro. 2g • fat 4g • sat. fat 1g • chol. 1mg
• sod. 95mg • calc. 38mg • fiber 1g
Orange-Ginger-Soy Marinade
This works well with most meats, especially pork and chicken.
Makes about 4 cups
2 cups orange juice
2 tablespoons reduced-sodium soy sauce
1 tablespoon rice wine vinegar
2 ounces fresh peeled ginger, cut into ½-inch pieces
4 scallions, cut into 1-inch pieces
¼ cup fresh cilantro
¼ teaspoon sea salt
2 tablespoons honey
Place all ingredients, in the order listed, in the jar of the Cuisinart ®
PowerEdge ® 700 Blender. Run on the Purée function for 45
seconds.
Nutritional information per serving (2 tablespoons):
Calories 13 (1% from fat) • carb. 3g • pro. 0g • fat 0g • sat. fat 0g • chol. 0mg
• sod. 46mg • calc. 2mg • fiber 0g
Roasted Butternut Squash and
Apple Soup
Welcome the fall and winter seasons with this flavorful soup. You
get the smoothest results with our new Soup & Sauces function.
Makes about 6 cups
¼ cup extra virgin olive oil, divided
2 pounds butternut squash, halved and seeded
2 tablespoons unsalted butter