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4 | ounces (125 g) yellow onion cut into quarters |
2 | garlic cloves, peeled and crushed |
31⁄2 | ounces (100 g) red pepper, cut into |
3ounces (85 g) eggplant, peeled and cut into
3 | ounces (85 g) zucchini, cut into |
3 | ounces (85 g) summer squash, cut into |
1 | small carrot, peeled and cut into |
1⁄4 | cup (50 ml) dry white wine |
1 | sprig fresh thyme |
3⁄4 | teaspoon (4 ml) salt |
1 |
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Insert the blade assembly in the prep bowl. Place the onion in the prep bowl and pulse approximately 8 times to a rough chop.
Heat the olive oil in a
Insert the blender into the saucepan, making sure the protective guard is submerged. Blend, using an
Nutritional information per 1/4 cup (50 ml) serving: Calories 60 (25% from fat) • carb. 9g • pro. 2g • fat 2g
• sat. fat 0g • chol. 0mg • sod. 351mg • calc. 29mg • fiber 3g
BASIC VINAIGRETTE
Use this basic vinaigrette as a guide and change your vinegar/oil flavours to come up with appropriate combinations to create exciting salads. You may add other flavours such as crushed or roasted garlic, chopped shallots, fresh or dried herbs,
Makes 1 cup (250 ml)
1⁄4 | cup (50 ml) wine vinegar |
1 | tablespoon (15 ml) Dijon mustard |
3⁄4 | cup (175 ml) salad or olive oil |
| kosher salt and freshly ground pepper to taste |
Place all ingredients in the Mixing/Measuring Cup. Process until combined, about
Nutritional analysis per tablespoon (15 ml):
Calories 91(98% from fat) • carb. 0g • pro. 0g • fat 10g
• sat. fat 1g • chol. 0mg • sod. 23mg • calc. 0mg • fiber 0g
CREAMY PARMESAN & ROASTED GARLIC DRESSING
Similar to a Caesar dressing, but made with roasted garlic to
give the dressing a more mellow flavour.
Makes about 11⁄3 cups (325 ml)
1 | ounce (30 g) |
| (1.25 cm) cubes |
4 | cloves roasted garlic* |
2 | tablespoons (30 ml) fresh lemon juice |
2 | tablespoons (30 ml) red or white wine vinegar |
2tablespoons (30 ml) lowfat mayonnaise or pasteurized liquid egg product (such as EggBeaters®)
1 | tablespoon (15 ml) Dijon mustard |
1 | tablespoon (15 ml) anchovy paste |
1 | teaspoon (5 ml) Worcestershire sauce |
1 | teaspoon (5 ml) freshly ground pepper |
1cup (250 ml) extra virgin olive oil Tabasco® or other hot sauce (to taste)
Insert the blade assembly in the prep bowl. Place the cheese cubes in the prep bowl. Pulse to chop, 10 times, then process to chop finely, about
Nutritional analysis per tablespoon (15 ml):
Calories 53 (89% from fat) • carb. 1g • pro. 1g • fat 5g
• sat. fat 1g • chol. 4mg • sod. 82mg • calc. 18mg • fiber 0g
*To roast garlic: Place 12 or more peeled cloves in a double thickness of aluminum foil, toss with a tablespoon of olive oil and fold the foil to seal. Place in 375˚F (190°C) oven for
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