Cuisinart CBT-500FPC manual Guacamole, Grape Tomato Salsa, Mediterranean Tuna

temperature with wedges of pita bread, toasted pita chips or vegetable crudités.

*To roast garlic, peel as many cloves as you need (it will keep refrigerated for a week in an airtight container, so do lots to have on hand), and toss them in a small amount of olive oil. Place them in the centre of a sheet of heavy-duty aluminum foil and roast in a 400ºF (200°C) oven for 35-45 minutes until tender and golden. The sharp pungent flavour of the garlic will become sweet and mellow.

Nutritional information per 1/3 cup (75 ml) serving:

Calories 181 (50% from fat) • carb 17g • pro 7g • fat 10g

• sat fat 1g • chol 0mg • sod 389mg•calc 60mg • fiber 6g

GUACAMOLE

Makes 1 cup (250 ml)

1small clove garlic

2medium ripe avocados, approximately 1 cup (250 ml) of pulp

2teaspoons (10 ml) lemon juice

1⁄2 teaspoon (2 ml) salt

1⁄4 teaspoon(1 ml) chili powder

Place the garlic in the work bowl fitted with the chopping blade.

Turn machine to On and press High and process until finely chopped, about 10 seconds. Add remaining ingredients to bowl and pulse on High for approximately 11⁄2 minutes, until the mixture is completely smooth and creamy.

Serve immediately or cover the guacamole directly with plastic wrap to avoid oxidation.

Nutritional information per 1/4 cup (50 ml) serving: Calories 104 (79% from fat) • carb 5g • pro1g • fat 10g

• sat fat 1g • chol 0mg • sod301mg • calc 9mg • fiber 3g

GRAPE TOMATO SALSA

Makes about 1 cup (250 ml)

1⁄4 cup (50 ml) fresh cilantro leaves

1 small garlic clove, peeled

1 jalapeño pepper, halved, seeded, cut into 1⁄2 inch (1.25 cm) pieces

1green onion, trimmed (include some green), cut in 1⁄2-inch (1.25 cm) pieces

1 pint grape tomatoes

1teaspoon (5 ml) fresh lime juice

1teaspoon (5 ml) kosher salt

Place cilantro in the work bowl fitted with the chopping blade. Place cover on bowl and press the On button. Press High and add garlic through the feed tube and process until finely chopped, about

5 seconds. Scrape work bowl. Add jalapeño, onion, tomatoes, lime juice, and salt. Turn to Pulse and press High until coarsely chopped, about 8-10 times.

Nutritional information per tablespoon (15 ml):

Calories 8 (9% from fat) • carb. 2g • pro. 0g • fat 0g

• sat. fat 0g • chol. 0mg • sod. 170mg • calc. 4mg • fiber 0g

MEDITERRANEAN TUNA

Makes 1 cup (250 ml)

1⁄2 ounce (15 g) red onion

16-ounce (170 g) can tuna packed in oil* 11⁄2 tablespoon (25 ml) capers

1tablespoon (15 ml) fresh parsley

1teaspoon (5 ml) lemon juice

1⁄2 teaspoon (2 ml) dried oregano

1⁄4 teaspoon (1 ml) salt

1 teaspoon (5 ml) extra virgin olive oil (optional)

Place the red onion in the work bowl fitted with the chopping blade. Place cover on work bowl and press On button. Press High to chop onion finely, about 15 seconds. Add tuna, 1 tablespoon (15 ml) of capers, parsley, lemon juice, oregano, and salt. Press Pulse and pulse on High until tuna mixture is well blended about 6-8 times. If the tuna mixture appears to be dry, pulse in the optional teaspoon (5 ml) of olive oil.

20