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Recipes - cont’d

Roasted Tomato & Olive Bruschetta

Ingredients:

4 Medium Tomatoes, cored and quartered

2 Tbsp. Extra-Virgin Olive Oil

1 Clove Garlic, peeled

/4 Cup Black Olives, pitted

1 tsp. Fresh Basil

Fresh Bread Rounds, lightly toasted

Directions:

Place the tomatoes on a baking sheet and toss with the oil. Sprinkle with salt

and pepper. Bake at 350°F for 30 to 40 minutes, or until very soft and tender.

Remove and cool slightly.

Place the cooled tomatoes in the bowl and add the garlic, olives and basil. Add a

few drops of oil if the mixture looks dry. Pulse on 1 for just a few seconds, or long

enough to roughly chop the vegetables together. Don’t over-blend.

Spoon the bruschetta on the bread rounds and serve. Makes about 12 servings.

Bowl

4-Blade Assembly

Bowl Lid

Banana Pineapple Smoothie

Ingredients:

2 Cups Pineapple Juice

1 Cup Pineapple Chunks, fresh or canned

1 Small Ripe Banana, cut into chunks

/4 Cup Unsweetened Coconut Milk

1 Tbsp. Honey

3 Cups Ice Cubes

Directions:

Pour the juice into the pitcher and add the pineapple, banana, coconut milk,

honey and ice. Blend on 3 until very smooth. Pour into glasses and serve at once.

Serves 3 to 4.

Pitcher

6-Blade Assembly

Pitcher Lid

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