18
RECIPES
RECIPES
Preheat oven to 400°F (204°C) and line 2
baking sheets with parchment paper.
Set the adjustable slicing disc on the
KitchenAid
®
Food Processor attachment
and slide the external lever to the 5th notch.
Using the small feed tube, slice the zucchini,
squash, and tomatoes. Remove vegetables
and set aside.
Unfold the puff pastry sheets on a lightly
floured surface. Use a 3-inch circular cutter to
cut 9 circles from each sheet. Chill remaining
pastry scraps for further use.
Place the pastry rounds onto the prepared
baking sheets and gently spread 1½ teaspoons
of goat cheese onto each. Layer one slice
of zucchini, one slice of squash, one slice
of tomato and one basil leaf on top of the
cheese. Lightly spray each with the olive oil
spray and sprinkle with a pinch of salt and
pepper. Bake at 400°F (204°C) for 20-25
minutes or until puff pastry is golden around
the edges.
Serve warm or at room temperature.
In each 8 pint jar, place 1 garlic clove,
1 teaspoon dill seed, ½ teaspoon black
peppercorns, ½ teaspoon red pepper flakes,
½ teaspoon mustard seeds, and ¼ teaspoon
celery seeds.
Place the adjustable slicing disc on the
KitchenAid
®
Food Processor attachment and
slide the external lever to the 4th notch. Place
the onion into the large feed tube and slice on
low speed. Remove onion and place 5-6 slices
in the bottom of each jar.
Slide the external lever to the 6th notch. Feed
the cucumbers through the large feed tube
to slice. Remove the cucumbers and fill each
jar evenly with the slices, packing them in as
necessary.
In a large saucepan, combine the sugar, salt,
cider vinegar, and water and bring to a boil,
stirring occasionally to help dissolve the sugar
and salt. Remove from heat and pour 1 to 1¼
cups of brine overtop the contents of each
jar, leaving ½ inch space from the top.
Secure the lids and allow jars to cool to room
temperature before chilling. Chill for 48 hours
before serving.
Goat Cheese Toasts with Vegetables and Basil
Spiced Gar_lic Dill Pickles
Makes 8 pint-sized jars
TIP: To add more heat to the
pickles, slice two jalapeños
with the adjustable slicing disc
and place 1 to 2 slices in each
jar. The more seeds that are
added, the spicier the pickles
will become.
8 peeled garlic cloves
8 teaspoons dill seed
4 teaspoons black
peppercorns
4 teaspoons crushed red
pepper flakes
4 teaspoons mustard seeds
2 teaspoons celery seeds
¼ large white onion, peeled
5 large seedless cucumbers
4 tablespoons granulated
sugar
4 tablespoons kosher salt
4 cups apple cider vinegar
4 cups water
Makes 20 toasts
TIP: Reheat any remaining
toasts the following day at
400°F (204°C) for 5-6 minutes.
1 small zucchini
1 small yellow squash
3 Roma tomatoes
2 sheets puff pastry, thawed
4 ounces goat cheese
20 basil leaves
olive oil spray
salt and fresh ground pepper
to taste
DISCS
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DISCS
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