Roasted Garlic and Onion Spread

So simple to make, this sweet spread goes well with crostini.

Makes 1½ cups

6garlic cloves, peeled

2Vidalia (or Spanish) onions, quartered

2tablespoons extra virgin olive oil

¾teaspoon sea or kosher salt, divided

1 tablespoon honey

3 tablespoons fresh parsley

¾teaspoon freshly ground black pepper

3 tablespoons grated Parmesan

Preheat oven to 450°F.

Toss garlic and onions in a large bowl with the oil, ¼ teaspoon of salt and the honey. Spread on a foil-lined baking sheet and roast for about 25 minutes, or until vegetables are medium browned, but not burnt.

Insert the blade assembly in the prep bowl. Add the parsley and pulse about 5 to 6 times until chopped. Add the roasted vegetables and remaining ingredients. Pulse 2 to 3 times and then process until completely homogenous.

Adjust seasoning to taste.

Nutritional information per serving (2 tablespoons): Calories 45 (54% from fat) • carb. 4g • pro. 1g • fat 3g sat. fat 1g • chol. 0mg • sod. 200mg • calc. 22mg • fiber 0g

Tapenade

A traditional French condiment. Serve alongside crackers

or a nice crusty bread.

Makes 1 cup

1garlic clove

2½ tablespoons fresh parsley

1cup pitted black olives (niçoise work very well)

1⁄3 cup pitted green olives

1½ tablespoons capers, drained and rinsed

½ teaspoon freshly ground black pepper

2 tablespoons extra virgin olive oil

Insert the blade assembly in the prep bowl. Add the garlic and parsley. Process for 5 seconds; scrape the work bowl. Add the olives and capers; pulse 10 times to chop. Add the pepper and oil; process for 10 to 15 seconds, or until a thick paste forms.

Nutritional information per serving (1 tablespoon):

Calories 30 (87% from fat) • carb. 1g • pro. 0g • fat 3g

sat. fat 0g • chol. 0mg • sod. 120mg • calc. 12mg • fiber 0g

Roasted Pepper Tapenade

Makes 1 cup

½red bell pepper

½yellow pepper

½orange pepper

2 garlic cloves

½shallot, cut into 1-inch pieces

2 tablespoons fresh parsley

1 green onion, cut into 1-inch pieces

1⁄3 cup pitted black olives

1 tablespoon capers, drained and rinsed

1 teaspoon fresh lemon juice

1 tablespoon toasted pine nuts pinch sea or kosher salt

¼ teaspoon freshly ground black pepper

Preheat oven to 450°F.

Line a baking sheet with foil and lay peppers flat, skin side up. Roast on the upper rack until skins are just starting to brown, about 25 minutes – be sure not to roast too much so the colors of the peppers stay vibrant and they do not get too soft. Once taken out of the oven, cover the peppers with another sheet of foil and let sit about 10 minutes. After the 10 minutes, peel off the skins and discard. Cut peppers into 1-inch pieces; reserve.

While the peppers are roasting, start to prepare the tapenade.

Insert the blade assembly in the prep bowl. Put the garlic and shallot into the prep bowl and process for 10 to 15 seconds; scrape bowl. Add parsley and green onion; pulse 4 to

5 times until roughly chopped. Add the olives and pulse an additional 4 to 5 times, or until chopped. Add the reserved peppers and capers; pulse until chopped, about 4 times. Add the remaining ingredients and pulse 2 to 3 times to combine.

Adjust seasoning to taste. Serve with crackers or crostini.

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