1 lb. yams cone #3
3 lg. carrots cone #4
1 med. Red Onions
1 cup Cherry tomatoes
1-2 Zucchini cone #4
1 small Eggplant
1-2 Fennel bulbs
1 small Kohlrabi
1 lg. green pepper
1 med. red pepper
1 T. oil
Black cracked pepper
Sea salt
Wash and dry vegetables. Any combination of vegetables in season may be used.
Spinach Pesto Ingredients
2 cups baby spinach leaves
3/4 cup fresh basil leaves
1 cup parsley leaves
1/2 cup raw nuts
4 cloves garlic, peeled and quartered
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon fresh lemon juice
1/2 teaspoon lemon zest
Water for consistency
Blend in food processor until smooth
3 lg. carrots cone #4
1 med. Red Onions
1 cup Cherry tomatoes
1-2 Zucchini cone #4
1 small Eggplant
1-2 Fennel bulbs
1 small Kohlrabi
1 lg. green pepper
1 med. red pepper
1 T. oil
Black cracked pepper
Sea salt
Wash and dry vegetables. Any combination of vegetables in season may be used.
Cube them into large bite-size pieces.
Crush the garlic with salt using the side of a large knife until pureed (or use a garlic press). Stir into oil. Drizzle the vegetables with olive oil and toss to coat well.
Sprinkle with pepper, salt.
Roast in EOS at 400°F; with lid ajar –for 8- 10 mins to brow veggies, place lid on & when clicking occurs turn down to 185°.
Crush the garlic with salt using the side of a large knife until pureed (or use a garlic press). Stir into oil. Drizzle the vegetables with olive oil and toss to coat well.
Sprinkle with pepper, salt.
Roast in EOS at 400°F; with lid ajar –for 8- 10 mins to brow veggies, place lid on & when clicking occurs turn down to 185°.
Spinach Pesto Ingredients
2 cups baby spinach leaves
3/4 cup fresh basil leaves
1 cup parsley leaves
1/2 cup raw nuts
4 cloves garlic, peeled and quartered
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon fresh lemon juice
1/2 teaspoon lemon zest
Water for consistency
Blend in food processor until smooth
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