Bella 14763 Manual De Instrucciones página 12

Recipes
Chimichurri
• 1/2 cup olive oil
• 4 cloves garlic, chopped, or more to taste
• 2 tablespoons shallot or onion, minced
• 3 tablespoons white wine vinegar,
or more to taste
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon ground cumin
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon freshly ground black pepper
Prepare Marinade for Steak. Combine all marinade ingredients in the work bowl.
1.
Press to PUREE until garlic and peppers are finely minced. Add marinade to a zipper bag.
2. Cut steak, against the grain, into 1-inch strips. Add steak to marinade; seal and refrigerate for 2
hours to overnight.
3. Grill Steak, preferably on a very hot cast iron skillet, until done to your liking. When finished,
lightly oil ciabatta and place briefly on the grill.
4. Prepare Chimichurri. Combine all ingredients in the work bowl.
Press CHOP and quickly release to pulse until herbs form a thick sauce.
5. Assemble Sandwich. Arrange arugula and roasted red peppers onto the toasted ciabatta. Top
with grilled steak strips, and chimichurri.
Quinoa Tabbouleh
This classic Middle Eastern has been transformed by swapping out the quinoa for the bulgur
wheat. Best when prepared a day in advance, Quinoa Tabbouleh is simple to assemble; the perfect
vegetarian side dish.
• 1 cup quinoa, cooked
• 1 large lemon, juiced and zested
• 3 garlic cloves, minced
• 3 tablespoons extra-virgin olive oil
• Black pepper, freshly ground
Toppings
• 2 scallions, thinly sliced
• 1/2 English cucumber, medium diced
• 1/2 large beefsteak tomato, medium diced
1. Add all ingredients except quinoa and Toppings to the work bowl.
2. Press CHOP and quickly release to pulse until ingredients are uniformly chopped.
3. Place cooked quinoa into a serving bowl. Add chopped ingredients.
Stir well to combine. Cover and chill before serving.
4. To serve, add your favorite toppings: chopped cucumber, tomatoes, herbs, and scallions to
the Quinoa Tabbouleh. Season to taste with salt and pepper.
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• 1/2 cup fresh cilantro leaves
• 1/4 cup fresh oregano leaves
• 1 bunch flat-leaf Italian parsley,
stems removed
• 1 lime, juiced and zested
• Sea salt and freshly ground pepper to taste
• Red peppers, roasted, sliced,
for the sandwiches
• Arugula for the sandwiches
• 1/2 red onion, chopped
• 2/3 cup chopped arugula
• 2/3 cup chopped flat-leaf parsley
• 1/2 - 1 cup chopped fresh mint
• 1/2 teaspoon kosher salt
• 1/2 cup fresh cilantro, chopped
• sea salt and freshly ground pepper to taste
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2018-11-05 3:27 PM