Pasta Primavera

1 8-ounce package small shells or other pasta
1/4 cup olive oil
3 tablespoons tarragon vinegar
1 clove garlic, chopped
1 small zucchini
1 small yellow zucchini
1/2 sweet red pepper
1 cup small broccoli florets

VINAIGRETTE:
1/2 cup olive oil
2 tablespoons white wine vinegar
1/4 cup basil leaves, coarsely chopped (1 tablespoon dry)
1 teaspoon Worchestershire sauce
Fresh ground black pepper

Cook and drain pasta. Combine olive oil, tarragon vinegar, and garlic with pasta. Fit Slicing Cone on SaladShooter slicer/shredder and slice both zucchini and red pepper into bowl with pasta. Add broccoli. Cover and marinate 2 hours in refrigerator. Stir together ingredients for vinaigrette and spoon over salad before serving.

Serves 4

4 teaspoons olive oil
2 medium onions
2 cloves garlic, minced
2 medium carrots, peeled
1 medium potato, peeled
1 medium zucchini
1/4 cup minced fresh basil or
1 tablespoon dried basil
1 teaspoons dried oregano
2 large bay leaves
1 28-ounce can crushed tomatoes in juice
4 101/2-ounce cans beef broth
1/4 pound green beans, cut to 1" pieces
1 4-ounce package small pasta (bows, shells, rotelle)
1 15-ounce can drained pinto or kidney beans
1/2 cup grated Parmesan cheese
3 tablespoons minced parsley

In large kettle, heat olive oil over low heat. Fit SaladShooter slicer/shredder with Slicing Cone. Slice onion into kettle and add garlic. Cook uncovered for 5 minutes until soft. Increase heat to moderate. Slice carrots and zucchini into kettle. Fit SaladShooter slicer/shredder with Shredding Cone and shred potato into kettle. Add basil, oregano, and bay leaves. Cook uncovered 5 minutes stirring occasionally. Add can of tomatoes and beef broth. Bring to easy boil and adjust heat to bubble gently cooking uncovered 20 minutes. Add green beans and pasta. Cook 10 minutes. Remove bay leaves. Add beans and cook 5 minutes. With Shredding Cone in place, grate cheese into soup. Add parsley.

Serves 6

Potatoes Anna

6 medium potatoes
1/2 teaspoon salt
Pepper to taste
8 tablespoons butter or margarine
Parsley

Peel potatoes. Fit SaladShooter slicer/shredder with Slicing Cone and thinly slice potatoes right into bowl of cold water (enough to cover). Drain and dry potatoes with towel. Add salt and
pepper. Lightly butter a 3 inch deep metal mold,
a baking dish or a 9 to 10 inch non-stick fry pan with oven proof handle. Arrange larger potato slices in a circular pattern starting at center of pan, overlapping slices. Continue up edges of pan. Save ends to fill in center. Dot each layer with 1 tablespoon butter as you continue to build circle after circle to fill the pan. About 8 tablespoons butter or margarine should be used. Bake in preheated, 425°F oven 40 to 50 minutes. Carefully take skillet from oven. Place serving dish face down on top of potatoes, invert quickly being careful of hot melted butter. Garnish and serve.

Serves 6

Veggie Pizza

PIZZA CRUST:
1 package active dry yeast (2 tablespoons)
1 cup warm water (105° F)
1/2 teaspoon honey
1 tablespoon olive oil
21/2 cups all-purpose flour
1 teaspoon salt
1/4 cup corn meal

TOPPING:
Olive oil
Chili oil
1 cup shredded mozzarella cheese
Red pepper flakes
6 medium mushrooms
1/2 green pepper
1/2 red pepper
6 to 8 pitted black olives
1/3 cup crumpled blue cheese

Stir yeast, water, and honey together. Let stand until foamy (5 minutes). Stir in oil, add flour a cup at a time. Stir in salt. Mix until lumps are gone. Knead for 10 minutes until satiny and elastic. Place dough in oiled bowl. Cover with plastic wrap and let rise 45 minutes to 1 hour. Preheat oven to 450° F. Divide dough into two equal balls. Roll or stretch each to about 8 inches. Pinch up edge slightly. Sprinkle cookie sheet with corn meal. Place pizzas on cookie sheet. Brush olive oil or chili oil (spicy) on surface of dough up to one inch of edge. Place pizzas in oven and bake 8 minutes until firm. Fit SaladShooter slicer/shredder with Shredding Cone and shred mozzarella cheese on top. Fit SaladShooter slicer/shredder with Slicing Cone and slice vegetables over cheese. Divide blue cheese, and dot each pizza. Return to oven for 4 to 5 minutes until cheese bubbles.

Serves 4 to 6

Orange Carrot Salad

1 pound (5 medium) carrots
2 large oranges
1/2 cup raisins
1/2 cup almonds, toasted
1 lime
2 tablespoons olive oil
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon superfine sugar

Fit SaladShooter slicer/shredder with Shredding
Cone and shred carrots into bowl. Peel oranges and use knife to remove pith from each section, cut into thirds, and add to carrots. Add raisins. Fit SaladShooter slicer/shredder with Slicing Cone and sliver almonds over carrots. With knife, slice four thin slices of lime for garnish. Squeeze 2 tablespoons juice for dressing.

DRESSING: Stir together oil, lime juice, cumin, cinnamon, and sugar. Pour over salad and mix. Refrigerate about 1 hour. Spoon carrot salad onto lettuce leaves and garnish each plate with lime slices.

Serves 4

Vegetable Mold

3/4 cup water
1 cup tomato juice
1 envelope unflavored gelatin
(1 tablespoon)
2 tablespoons lemon juice
2 tablespoons Dijon mustard
2 teaspoons white wine vinegar
1/4 cup olive oil
Mushrooms or snow peas
1 medium carrot
2 medium zucchini

Bring water and tomato juice to a boil. In medium bowl mix gelatin and hot liquid. Stir until completely dissolved. Add lemon juice and chill. Make dressing in 2-quart bowl. Mix mustard and vinegar. While whisking, slowly add olive oil drop by drop until smooth and thick. Chill. When gelatin is consistency of uncooked egg white, put 2 tablespoons into bottom of each of 4 tea cups. If using mushrooms, fit SaladShooter slicer/shredder with Slicing Cone and slice mushrooms. Arrange one or two sliced mushrooms or whole snow peas for color. Add 2 more tablespoons gelatin over mushrooms and snow peas. Chill to set. Meanwhile, fit SaladShooter slicer/shredder with Shredding Cone and shred carrot. Put 1/4 of the carrots into each tea cup. Fill with remaining gelatin. Refrigerate to chill. With Shredding Cone in place, shred zucchini in bowl with dressing. Toss to coat. Divide zucchini between serving plates. Unmold gelatin from tea cups onto each mound of zucchini.

Serves 4 as a vegetable side dish

Marinated Mushroom Salad

1 pound mushrooms
1 tablespoon Dijon mustard
1 tablespoon red wine vinegar
Salt and pepper to taste
3/4 cup olive oil
Spinach or lettuce leaves

Wipe mushrooms clean with damp cloth. Mix mustard,
vinegar, and seasonings in large bowl. Whisk continually as you add olive oil drop by drop until vinaigrette is thick and smooth. Fit SaladShooter slicer/shredder with Slicing Cone and slice mushrooms right into bowl. Toss to cover with vinaigrette. Cover and marinate at least 1 hour in refrigerator. Prepare individual salad plates with spinach or lettuce leaves. Heap mushrooms in center.

Serves 4

Delicious Fruit Slaw

1/2 red cabbage
2 teaspoons lemon juice
2 apples
2 tablespoons crushed pineapple
1/3 cup raisins
1/3 cup salted peanuts

DRESSING:
2/3 cup mayonnaise
3 tablespoons pineapple juice
1 teaspoon clear honey
Salt and pepper to taste

Fit SaladShooter slicer/shredder with Slicing Cone and slice cabbage into large bowl. Place lemon juice in small bowl. Halve apples and core. Fit SaladShooter slicer/shredder with Shredding Cone and shred 3 of the apple halves into lemon juice. Toss to retain color. Drain and add apple shreds to bowl with cabbage, pineapple, raisins, and peanuts. Stir or whisk all dressing ingredients. Blend, pour over cabbage and apple mixture. Toss well. With Slicing Cone in place, slice last apple half into remaining lemon juice. Spoon slaw onto lettuce leaves on individual plates. Garnish with sliced apples.

Serves 4