Method
1. Whisk together the oil, vinegar, dill and salt. Set aside.
2. Use the food processor to shred the cabbage and onion.
3. In a large bowl, mix the cabbage, onion and peas.
4. Pour the oil mixture over the cabbage and toss. Add pepper, to taste.
Cauliflower and Squash Soup
Method
1. Put the cauliflower, squash, peppers, onions and garlic on an oven-safe pan and
spray lightly with cooking oil.
2. Using a conventional oven, roast for 30 minutes at 450° F, until vegetables are
tender and a little charred. The squash may take a few minutes more.
3. Squeeze the cooked garlic from the skins into a food processor bowl with the
chopping blade in place. In batches, puree the roasted vegetables (scoop the
squash out of its skin first) until smooth. Pour into a slow cooker pot.
4. Add all remaining ingredients to slow cooker pot except the Parmesan and
nutmeg. Stir well and cook on HIGH 3-4 hours or LOW 6 hours.
5. Serve with grated Parmesan and a sprinkle of nutmeg.
Pesto - Makes One Cup
Ingredients
• ½ head cauliflower, cut into florets
• 2acorn squash, cut in half and
seeded
• 2 yellow bell peppers, cut into
chunks
• 1 onion, chopped
• 5 cloves garlic, whole
• 1cup water
• 1 cup low-fat sour cream
• 2Tbsp, butter
• 1/2 tsp. paprika
• 1 tsp. dried basil
• 1 ½ tsp. salt
• ½ tsp. pepper
• Parmesan cheese, to taste
• Ground nutmeg, to taste
• 14 oz. chicken broth
Ingredients
• 6 cups of basil
• ½ cup of pine nuts
• ½ cup of grated Parmesan
• 1-2 cloves of garlic
• ¼ teaspoon of salt
• ¼-½ cup of extra virgin olive oil
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