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Rachael Ray show
To save time, just
trim the carrots (skip
peeling) and skin the
pineapple (skip coring)
6 Great Ways
to Use Pulp
The solids that juicing
leaves behind contain
too much flavor and
healthy fiber to
be relegated to the
Stir in 1 cup vegetable
pulp (such as kale, carrot
or beet) just before the
sauce starts to boil, then
cook as usual.
a perfect fit
For even cooking, arrange
cauliflower so that larger
pieces are toward the edges
of the pan and smaller
pieces are in the center.
Cauliflower with Spicy
SERVES 4 PREP 15 MIN COOK 25 MIN
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A trip to NYC, exclusive tickets to
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tour of the Every Day with
Rachael Ray Test Kitchen!
Stir ½ cup pulp into
the cheese layer.
A complete set
of Rachael Ray
Blend 1 cup carrot or
apple pulp into your
batter before baking.
½ cup freshly squeezed carrot juice
½ cup freshly squeezed pineapple
3 large shallots, thinly sliced
1 tablespoon sugar
¼ teaspoon crushed red pepper
Salt and black pepper
1 head cauliflower, cut into florets
3 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh
2 tablespoons pumpkin or
salted and shelled
A year’s worth of
PLUS, four runner-up
families will win a year’s worth of
On-Cor entrées and a complete
set of Rachael Ray cookware!
Thicken a pot
of soup with ½ cup
Mix 1 cup pulp into a
meatloaf or burger
patties before cooking.
so smart. so satisfying.
in dog food…
Add some pulp for extra
nutrients. (But make sure
it’s safe: Dogs shouldn’t
eat onions, grapes,
peaches or plums.)
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No purchase necessary to enter or win. Purchase will not improve your
chances of winning. Sweepstakes open to legal residents age 18 years
of age or older at time of entry. Sweepstakes begins 12:00 AM Eastern
Daylight Time (EDT) 03/15/11, and ends at 11: 59 PM Eastern Daylight
Time (ED T) 05/16/11. To enter and for official rules, visit RachaelRaymag.
com/On-Cor. VOID WHERE PROHIBITED. Sweepstakes sponsored by the
Reader’s Digest Association Inc., the publisher of Every Day with Rachael Ray.
1. Preheat the oven to 450°. In a
small saucepan, bring the carrot and
pineapple juices, half of the shallots,
the sugar and crushed red pepper
to a boil, stirring. Reduce the heat
to medium and simmer, stirring
occasionally, until the sauce is thick
and reduced to about ⅓ cup, 20 to
25 minutes. Strain and discard the
solids; season with salt and pepper.
2. Meanwhile, place the cauliflower
on a baking sheet and toss with the
olive oil, salt and pepper; spread
evenly and roast for 10 minutes. Add
the remaining shallots and toss, then
roast until the cauliflower is browned
and just tender, 10 to 12 minutes.
3. Toss the cauliflower with three-quarters of the sauce and half of
the parsley and pumpkin seeds.
To serve, drizzle with the remaining
sauce and top with the remaining
parsley and seeds.