60
1/4 cup fresh parsley leaves
5 hard-boiled eggs, peeled
1/4 cup light mayonnaise
2 teaspoons Dijon mustard
1∕8 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon Worcestershire sauce
1/4 teaspoon onion powder
1
Place all ingredients into the 40-ounce Master Prep Bowl
in the order listed.
2
PULSE until finely chopped, using short pulses.
Savory Egg Salad
FOR A TASTY TWIST, TRY USING
1
/
4
CUP
AVOCADO OR
1
/
4
CUP PLAIN GREEK YOGURT
IN PLACE OF THE MAYONNAISE.
KNOW-HOW
PREP TIME:
10 minutes
MAKES:
2 servings
CONTAINER:
40-ounce Master Prep® Bowl
Directions
Ingredients
61
1
Place the onion and garlic into the
40-ounce Master Prep Bowl and PULSE
until roughly chopped, using short pulses.
2
In a medium saucepan over medium
heat, heat the olive oil. Add the onions
and garlic and sauté for 5 minutes,
until softened.
3
Add the tomatoes with juice, sun-dried
tomatoes, red wine, red pepper flakes,
salt, and pepper to the 40-ounce
Master Prep Bowl. PULSE, using short
pulses, until desired consistency.
4
Add the tomato sauce to the saucepan
with the garlic and onions. Simmer for
20 minutes. Add fresh basil at the end.
DO NOT BLEND HOT INGREDIENTS.
1 yellow onion,
cut in quarters
4 cloves garlic
1 tablespoon olive oil
1 can (28 ounces) whole
tomatoes and juice
3∕4 cup sun-dried tomatoes
packed in olive oil
1∕2 cup dry red wine
1∕2 teaspoon
red pepper flakes
1∕2 teaspoon salt
1∕8 teaspoon ground
black pepper
1/4 bunch fresh basil,
chopped
Sun-Dried Tomato Sauce
PREP TIME:
30 minutes
COOK TIME:
30 minutes
MAKES:
4 servings
CONTAINER:
40-ounce Master Prep® Bowl
Directions
Ingredients
S
O
U
P
S/
S
ID
ES
/EN
T
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ÉES