Roasted Red Pepper Sauce, Serving idea | Cuisinart DLC-2A Series

Smooth the top to an even level and top with layer of olive oil; cover and refrigerate until ready to use.

Nutritional information per 1⁄2 tablespoon:

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Serving idea:

Try it as a fast, fresh topping for salmon fillets. Place 6-ounce salmon fillets skin-side down on a lightly oiled baking sheet. Spread each fil- let with a thin layer of pesto and sprinkle with fresh breadcrumbs. Bake in a preheated 400ºF oven for 10 to 15 minutes, until cooked (about 10 minutes per inch of thickness) and opaque, and breadcrumbs are lightly browned. Let rest 5 minutes before serving.

Roasted Red

Pepper Sauce

Use this sauce for vegetables or meats, or try our creamy variation to use as a dip for fresh vegetable crudités or pita chips.

Makes 11⁄8 cups

1–2 cloves garlic (to taste), peeled *

1strip lemon zest (2 x 1⁄2 inches), bitter white pith removed

1teaspoon kosher salt

1teaspoon herbs de Provençe

11⁄2 tablespoons fresh lemon juice

11⁄2 tablespoons regular or white balsamic vinegar

1⁄4cup extra virgin olive oil

1jar (12-ounce) roasted red peppers, drained but not rinsed

4large fresh red peppers, roasted, cut in eighths

Add the garlic, zest, salt, and herbs to the work bowl and chop for 5 to 10 seconds; scrape the bottom and sides of the work bowl. Add

the lemon juice, vinegar, olive oil and peppers. Pulse on chop, 10 times, then process for 15 to 20 seconds until smooth. Transfer to a reseal- able container and refrigerate for at least 30 minutes to allow the flavors to blend. Will keep up to 1 week refrigerated.

Roasted Red Pepper Dip Variation: Make half the recipe (use a 6–7-ounce jar of roasted pep- pers). Add 2 ounces of regular or lowfat cream cheese and 1⁄4 cup of sour cream or plain yogurt that has been drained, and chop for 10 to 15 seconds until combined and smooth.

[To drain yogurt, place yogurt in a yogurt fun- nel or strainer lined with a paper coffee filter over a bowl, and allow the liquid (whey) to drain for several hours, until desired thickness is reached.]

*If you prefer a lighter garlic flavor, you may blanch the peeled garlic in boiling water for 4 to 5 minutes. Drain, cool and use in this or any other recipe.

Nutritional information per tablespoon:

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Lemon Herb Butter

This compound butter is delicious on veg- etables or grilled meats. You may vary the herbs used, such as basil, tarragon or thyme butter, to create your own flavors, omit the zest or change the citrus, add in chopped olives or sun-dried tomatoes, or use roasted garlic or shallots in place of the garlic.

Makes about 3⁄4 cup (12 servings)

2cloves garlic, peeled

2strips lemon zest, 2 x 1⁄2 inches, bitter white pith removed

1⁄2teaspoon kosher salt

1⁄3cup packed Italian parsley leaves

2teaspoons fresh rosemary leaves

3 tablespoons fresh lemon juice

1teaspoon Dijon-style mustard

1⁄4teaspoon freshly ground pepper (white or black)

3⁄4cup (6 ounces) unsalted butter, cut in 12 pieces

Process garlic, lemon zest and salt on chop until finely chopped, about 20 seconds; scrape prep bowl. Add parsley and rosemary leaves; pulse on chop, 10 to 15 times. Add lemon juice, mustard and pepper; process on chop to blend well, about 30 seconds. Add butter and grind to cream the mixture, about 30 to 40 seconds. Transfer to a container and let stand for 30 minutes to allow flavors to blend.

Use as a spread for breads or as a topping for freshly steamed vegetables or baked potatoes. To serve as a compound butter with grilled meats or fish, shape the butter into a log, about 1 inch in diameter; wrap tightly in plastic wrap and refrigerate or freeze. Slice and serve 1⁄8- inch thick slices of butter on top of hot grilled steaks, boneless chicken breasts or seafood steaks.

Nutritional information per serving:

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Basic Vinaigrette

This recipe may be easily modified by

changing the flavor of the oils and vinegars

used, or by adding herbs or sun-dried

tomatoes. It can also be cut in half or thirds

to make smaller amounts.

Makes 11⁄2 cups

1clove garlic or small shallot, peeled (cut shallot in 1⁄2-inch pieces)

3tablespoons wine vinegar

3tablespoons white vinegar or lemon

juice (or flavored vinegar)

2teaspoons Dijon-style mustard (regular or grainy)