Classic Pesto Sauce

Classic Pesto Sauce
This recipe has been written for the C-Series machines with Variable Speed control and Standard 64-ounce container. If you are using a different Vitamix machine or container size, you may need to make adjustments to the Variable Speed, processing time, and/or ingredient quantities.
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Prep Time
11 min
Total Time
11 min
Prep Time
11 min
Total Time
11 min
Ingredients
  1. 1/2 cup (120 ml) olive oil
  2. 1/2 cup (50 g) grated Parmesan cheese
  3. 3 medium garlic cloves, peeled
  4. 2 cups (80 g) fresh basil leaves
  5. 3 Tablespoons (25 g) pine nuts
  6. Salt and ground black pepper, to taste
Instructions
  1. Place all ingredients, except salt and pepper, into the Vitamix container in the order listed and secure lid.
  2. Select Variable 1.
  3. Turn machine on and slowly increase speed to Variable 7.
  4. Blend for 1 minute, using the tamper to press the ingredients into the blades
Notes
  1. Recipe yields enough sauce to coat one pound of pasta.
  2. Submitted By: Vitamix
  3. Difficulty: Easy
  4. Yield: 1.5 c ( 360 ml )
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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Beet Salad with Dijon Vinaigrette and Mozzarella

Beet Salad with Dijon Vinaigrette and Mozzarella
Embracing the beet - Beets have gotten a bad rap. Sure, they turn everything they touch that deep red color, and you might remember turning up your nose at a plate of pickled beets when you were a kid, but they’re really so much more. The beet has a flavor all its own — a wonderful root vegetable earthiness with a twist of sweetness. There are countless ways to prepare beets to make the most of their flavor and beautiful ruby color — and to change the minds of beet-haters everywhere. A wealth of options - Beets can be grated or finely shredded and used raw in slaws and salads. Many people boil beets, which is fine, too, but think about what’s happening to all those vitamins — not to mention the flavor. Most of it gets thrown out with the bathwater. Roasting them may very well be the most popular option. Cooking them with high, dry heat is perfect for making the beets knife-tender, concentrating their natural sugars, and intensifying that unique beet taste. Our cooking school director, Wendy, often includes them in her morning juice. Dress up your beets - In this salad, the beet takes its rightful place in a trinity of awesome flavors. The Dijon vinaigrette dressing is both sweet and intensely tart. The earthiness and sweetness of the roasted beets balance the acidity of the dressing. The Burrata mozzarella, with its smooth, creamy texture, buffers the intensity.
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Prep Time
35 min
Cook Time
1 hr
Total Time
1 hr 35 min
Prep Time
35 min
Cook Time
1 hr
Total Time
1 hr 35 min
Ingredients
  1. 3 large (or 4 small) beets — you can use any color or a mix
  2. olive oil
  3. 3 balls of Burrata mozzarella — one for each diner
  4. 1 large heirloom tomato
  5. 4 pieces of basil
  6. 1 tablespoon vinegar — try pomegranate for a special treat (Red wine works, too!)
  7. 3 tablespoons grape seed oil (or other neutral oil)
  8. 1 teaspoon Dijon mustard
  9. ¼ teaspoon sugar
  10. salt and pepper to taste
Instructions
  1. Cut the tops off the beets and coat them with a thin layer of olive oil. Season lightly with salt and pepper and wrap them in a piece of aluminum foil.
  2. Place in a 375°F degree oven for one hour. After 45 minutes, start checking to see if they are done. You should be able to pierce them easily with a paring knife.
  3. Remove the beets from the oven and use a clean kitchen towel or paper towel to scrub off the skin. It should come off very easily.
  4. Cut the beets into ¼” medallions and set in the fridge to cool. Meanwhile, cut the heirloom tomato into ½” pieces, taking care not to lose too much of the seeds.
  5. To make the vinaigrette, start with the Dijon, sugar, and a pinch of salt.
  6. Add the vinegar and start whisking while you add the oil, pouring in a thin, steady stream. We are looking for an emulsion. If the dressing is too thin for your liking, add more oil. It is important to note here that we are using a neutral oil, not olive oil, which is very flavorful and can add an unwanted bitter element.
  7. When you are ready to plate, take the ball of Burrata and lightly open it with your thumbs by pulling out from the center. Place it in the middle of the plate.
  8. Toss the beets and tomatoes in the dressing very lightly, trying not to break anything up. Spoon the mix around your Burrata.
  9. Roll up your pieces of basil, chiffonade, and sprinkle on top. Season with salt and pepper.
Notes
  1. We go light on the dressing in this recipe to allow the ingredients to shine. The recipe comes together easily — the most difficult part is preparing the beets, and most of the cooking time isn’t even active.
  2. Beet Salad, courtesy of Food Thinkers
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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Smoked Salmon Chowder

Smoked Salmon Chowder
Serves 2
With family in the Pacific Northwest, I’m often the recipient of smoked salmon as a gift. This is one of my favorite ways to use the last of a can or package. It doesn’t take much to turn a really good chowder into something extraordinary.
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
  1. 1 tablespoon unsalted butter
  2. 2 large scallions, chopped
  3. ½ teaspoon kosher salt, plus additional for seasoning
  4. 1 tablespoon all-purpose flour
  5. ¼ cup dry white wine, dry vermouth, or dry sherry
  6. 2½ cups whole milk
  7. 2 small (or 1 medium) red or Yukon gold potatoes (about
  8. 5 ounces), peeled and cut into ½-inch cubes
  9. 1 (4- or 5-ounce) salmon fillet, skinned
  10. 1½ ounces hot-smoked salmon, chopped or flaked into small chunks
  11. 3 teaspoons chopped fresh dill, divided
  12. 1 teaspoon lemon zest
  13. Freshly ground black pepper
Instructions
  1. In a stove-top pressure cooker set over medium heat, or an electric pressure cooker set to “brown,” melt the butter. When the butter is foaming, add the scallions and sprinkle with ½ teaspoon of kosher salt. Cook for 1 minute, stirring, until softened. Add the flour, and cook for 2 to 3 minutes, or until it turns a very light tan color.
  2. Add the white wine, and cook for about 2 minutes, or until the mixture has thickened. Add the milk, and whisk until the mixture is smooth. Add the potatoes.
  3. Lock the lid in place, and bring the pot to high pressure (15 psi for stove top or 9 to 11 psi for electric).
STOVE TOP
  1. Maintain pressure for 5 minutes, adjusting the burner as necessary.
ELECTRIC
  1. Cook at high pressure for 5 minutes.
  2. After cooking, use the quick method to release pressure.
  3. Unlock and remove the lid. Add the raw salmon fillet, and replace the lid.
  4. Lock the lid in place, and bring the pot to high pressure (15 psi for stove top or 9 to 11 psi for electric).
STOVE TOP
  1. Maintain pressure for 1 minute, adjusting the burner as necessary.
ELECTRIC
  1. Cook at high pressure for 1 minute. When the timer goes off, turn the cooker off. Do not let it switch to the “warm” setting.
Notes
  1. Recipe credit: ©2015 Janet A. Zimmerman and Sonoma Press. From The Healthy Pressure Cooker Cookbook, reprinted with permission.
  2. Photo credit: Stockfood/Rua Castilho
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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