Serves 12-13 as a side dish

14 oz./400 g box dried pasta     
¾ cup Pesto Sauce (recipe follows)
1 cup grape tomatoes, halved   
1 cup pitted black or green olives, chopped
1 cup fresh part-skim mozzarella cheese, chopped into bite-sized cubes
½ cup pepperoni or salami slices, cut into triangles
3 tbsp. pine nuts, toasted 
salt and pepper, to taste
optional: Parmesan cheese

Prepare pasta according to package directions. While pasta is cooking, prepare pesto, and set
aside. Reserve a half cup of the pasta cooking water. Drain pasta. Pour the pesto dressing over
the pasta. Add the remaining ingredients and toss together; season with additional salt and pepper
and add a small amount of the pasta water if necessary. Add grated Parmesan, if desired. Store
in the refrigerator before serving.

Serves 4
Makes 7 or 8 oz./200 or 230 g log

2 tsp. fl at-leaf parsley leaves
2 tsp. chives
1 tsp. fresh thyme leaves
½ tsp. freshly ground pepper
7 or 8 oz./200 or 230 g log goat cheese

Place the parsley, chives and thyme leaves in the base of your Chop ’N Prep™ Chef.  Replace cover, twist to seal and pull cord until fi nely chopped. Pour chopped herbs onto a piece of wax paper and roll the log of cheese into the mixture, coating all sides while retaining the shape of the log. Wrap and refrigerate before serving.

Serves 2

5 oz./140g can tuna packed in water, drained 
¼ cup red onion, roughly chopped
2 tbsp. pickles 
1 tbsp. drained capers
1 tbsp. fl at-leaf parsley 
3 tbsp. red wine vinaigrette (recipe follows)
salt and pepper, to taste

Place all ingredients in the base of your Chop ’N Prep™ Chef. Replace cover, twist to seal and pull cord 4–5 times or until desired consistency is achieved.

Serves 2

1 shallot
1 tbsp. fresh dill
1 tbsp. drained capers
2 hard-boiled eggs, halved
2 tbsp. mayonnaise
salt and pepper, to taste

Place shallot, dill and capers in base of your Chop ’N Prep™ Chef. Replace cover, twist to seal and pull cord until fi nely chopped, 4–5 times; add eggs and mayonnaise, cover and pull cord 1–2 times or until desired consistency is achieved. Do not over process.

Serves: 2
Serving Size: 1 chicken breast; 2 tbsp. sauce

Ingredients
½ cup fresh basil leaves 3 tbsp. extra virgin olive oil
1 green onion 1 tsp. Dijon mustard
2 tbsp. Italian parsley 1½ cups fat-free chicken broth
2 tbsp. capers, drained 2 boneless chicken breasts
1 tbsp. fresh lemon juice ½ lb./225g green beans, trimmed
1 clove garlic, peeled 1 red pepper, cored and cut into thick strips

Place first eight ingredients in base of Chop ’N Prep™ Chef. Replace cover, twist to seal and pull cord 4–5 times to chop and combine ingredients. Remove blade and transfer sauce to a small bowl. Place chicken broth in Water Tray of Tupperware® SmartSteamer. Place chicken in Steamer Base; season with salt and pepper and brush with sauce. Place green beans and red pepper strips in Colander. Place the Steamer Base on top of the Water Tray and the Colander on top of the Steamer Base.
Cover and microwave on high power 14 minutes or until chicken reaches an internal temperature of 165° F/75° C. Transfer chicken to a serving platter and brush with sauce. Toss veggies with remaining sauce and serve.

Angel Hair Pomodoro
Serves: 4
Serving size: 1 cup
8 oz./225 g angel hair pasta 2 tbsp. Parmesan cheese, grated
2 tbsp. extra virgin olive oil ½ cup fresh basil leaves, roughly chopped
2 green onions 1 tsp. coarse kosher salt
2 garlic cloves, peeled ¼ tsp. black pepper
8 oz./225 g cherry tomatoes, halved
Cook angel hair in Tupperware® Microwave Pasta Maker 8-10 minutes, or until al dente. Drain and set
aside, reserving ½ cup of the pasta water.
Mince garlic and green onions in Chop ’N Prep™ Chef. While pasta cooks, heat olive oil in a
Chef Series™ 11”/28 cm Fry Pan over medium-high heat. Add green onions and garlic and cook 2
minutes or until fragrant. Add tomatoes and cook 2-4 minutes, or until the tomatoes are tender and
begin to break down slightly.
Add the pasta to the pan and toss with Parmesan cheese, basil, salt and pepper until well coated.
Add reserved pasta water if the sauce seems too dry. Top with additional Parmesan cheese and
basil, if desired. Serve immediately.

¾ cups packed fresh basil leaves 
3 tbsp. pine nuts, toasted
1 clove garlic, peeled 
¼ cup grated Parmesan cheese
½ cup extra-virgin olive oil 
salt and pepper, to taste

Place the basil, pine nuts, garlic, Parmesan cheese and olive oil in the base of the Chop ’N Prep™
Chef, replace cover, twist to seal and pull cord until fi nely chopped, 4–5 times, to process to a coarse
paste; season with salt and pepper.

Makes 1/2 cup

½ cup canned artichoke hearts, drained
3 cloves garlic, peeled
1 tbsp. grated Parmesan cheese
¼ cup fresh basil leaves (about 8 leaves)
½ tbsp. extra-virgin olive oil
½ tbsp. lemon juice
salt and pepper, to taste

Place the fi rst six ingredients into base of the Chop ’N Prep™ Chef. Replace cover, twist to seal and pull cord 4–5 times to process until coarsely chopped. Adjust seasoning with
salt and pepper.

Makes 3/4 cup

½ tbsp. fresh basil leaves
½ tbsp. fresh thyme leaves
½ tbsp. fl at-leaf parsley
½ tbsp. fresh oregano leaves
¾ cup mixed olives, pitted and rinsed
1 tbsp. capers
1 clove garlic, peeled
1 anchovy fi let
2–3 tbsp. extra-virgin olive oil
I

n base of the Chop ’N Prep™ Chef, combine all ingredients. Replace cover, twist to seal
and pull cord 15–20 times or until well-blended. Remove blade and transfer to a serving
bowl. Serve with French bread or crackers.

Makes 3/4 cup

¼ cup red wine vinegar 
2 tbsp. lemon juice
1 tsp. honey 
½ cup extra-virgin olive oil
salt and pepper, to taste

Place all ingredients in Quick Shake® Container, seal and shake well to combine.  Use three tablespoons for tuna salad and use remaining vinaigrette as a salad dressing.  Store in the refrigerator.

Yields 1 cup of sauce

¾ cup flat leaf parsley
3 tbsp. fresh oregano
2 garlic cloves, peeled
2 tbsp. red wine vinegar
1⁄3 cup olive oil
1 tbsp. lemon juice
red pepper flakes, to taste
salt and pepper, to taste

Place the herbs and the garlic in the base of the Chop ’N Prep™ Chef (featured in the February 2010 Fresh Look). Replace the cover and pull cord 10 times to finely chop. Set aside. In Quick Shake® Container, place the vinegar, oil and lemon juice; replace seal and shake well to blend ingredients. Add the herb mixture to the Quick Shake, blend well, and season to taste with salt, pepper and red pepper flakes