RECIPE NOTES
Preparation times are estimates and are based on the time it takes to prepare, assemble, and cook the ingredients once they have been gath- ered from the refrigerator and cupboard and placed on the counter.
Nutritional analyses are based on number of servings indicated. If a recipe produces a range of servings, the nutritional analysis is based on the highest serving yield for that particular recipe.
Guacamole
This popular Mexican specialty is delicious with chips and vegetable crudités, or it can be used as a topping for grilled chicken or fish.
Makes 11⁄3 cups
1clove garlic, peeled
2green onions, trimmed and cut in
1jalapeño pepper, cored, seeded and cut in
2ripe avocados, peeled and pitted, diced
2tablespoons fresh lime juice (juice of 1 medium lime)
1⁄2teaspoon cumin powder
1⁄4teaspoon powdered coriander
1⁄2teaspoon kosher salt
1⁄2cup finely chopped fresh tomatoes (optional) *
Place the garlic, green onions, and jalapeño pepper in the work bowl. Pulse on chop 10 times; scrape the bottom and sides of the work bowl. Add the avocados, lime juice, cumin, coriander and salt. Pulse on chop 10 times, then process on chop continuously for 15 sec- onds; scrape the work bowl. Process on chop for another 15 to 20 seconds until smooth and creamy. Transfer to a serving bowl; cover and
refrigerate for 30 minutes before serving to allow the flavors to blend. If desired, stir in or top with chopped fresh tomatoes.
*Core and seed tomato, cut into 1⁄2 inch pieces, then chop.
Nutritional information per serving (3 tablespoons):
Calories 81 (72% from fat) • carb. 6g
•pro. 0g • fat 7g • sat. fat 1g • chol. 0mg
•sod. 97mg • calc. 4mg • fiber 4g
Tapenade
A favorite from the Provençal region of France.
Makes about 1 cup
1clove garlic, peeled
1anchovy fillet
1cup pitted Niçoise or other imported olives (10 ounces before pitting)
3tablespoons capers
11⁄2 tablespoons Dijon mustard
1tablespoon lemon juice
1tablespoon brandy (optional)
2teaspoons herbs de Provence or thyme
1⁄2teaspoon freshly ground black pepper
4 tablespoons extra virgin olive oil
Chop the garlic for 5 seconds; scrape the work bowl. Add the anchovy, olives, and capers; pulse on chop, 10 times; scrape the work bowl. Add the mustard, lemon juice, brandy (if using), herbs and pepper. Process for 15 seconds on chop; scrape the work bowl. Process for 15 seconds longer; scrape the work bowl again and add the olive oil. Process until a thick paste forms, about 20 to 30 seconds more. Transfer to a container and let the tapenade stand for 30 minutes or longer before serving, to allow the flavors to blend. Store in an airtight container in the refrigerator for up to a week.
Nutritional information per tablespoon:
Calories 95 (87% from fat) • carb. 2g
•pro. 1g • fat 10g • sat. fat 1g • chol. 0mg
•sod. 680mg • calc. 21mg • fiber 1g
Pesto
It is a favorite for dressing pasta but is also wonderful on boiled or steamed potatoes, steamed fresh vegetables, or as a spread on a fresh tomato and mozzarella sandwich. You may vary your pesto by using other herbs such as cilantro, mint or parsley and by using other nuts such as almonds, pecans or hazelnuts.
Makes about 1⁄2 cup
1ounce Reggiano Parmigiano, cut in
1⁄4cup toasted pine nuts or walnuts
1 clove garlic, peeled
1⁄2teaspoon kosher salt
1cup (packed) fresh basil leaves, washed and dried completely
1⁄3cup extra virgin olive oil
Place the cheese in the work bowl and pulse on chop 5 times; process continuously on chop until finely ground, about 15 seconds. Remove and reserve. Add the nuts to the work bowl and pulse on chop 5 times; remove and reserve. Add the garlic and salt to the work bowl and process 5 seconds on chop; scrape the bottom and sides of the work bowl. Add the basil leaves and half the olive oil. Pulse on grind 10 times, then grind continuously for about 15 seconds. Scrape the work bowl. With the machine running on grind, add the remaining oil slowly, in a steady stream, through one of the holes in the recessed area of the lid. After all the oil has been added, process on grind for an additional 10 seconds. Add the reserved cheese and nuts to the mixture. Pulse 10 times on chop to blend. Let the pesto sit for 30 minutes or longer to allow the flavors to develop. Pesto sauce will keep refrigerated for up to a week, or may be frozen. Transfer the sauce to an airtight container.
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