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:
Calories 21 (67% from fat) • carb. 1g
•pro. 1g • fat 2g • sat. fat 0g • chol. 1mg
•sod. 65mg • calc. 26mg • fiber 0g
Serving idea:
Try it as a fast, fresh topping for salmon fillets. Place
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
1strip lemon zest (2 x 1⁄2 inches), bitter white pith removed
1 teaspoon 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
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 resealable 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
[To drain yogurt, place yogurt in a yogurt funnel 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:
Calories 33 (81% from fat) • carb. 1g
•pro. 0g • fat 3g • sat. fat 0g • chol. 0mg
•sod. 132mg • calc. 4mg • fiber 0g
Lemon Herb Butter
This compound butter is delicious on vegeta- bles 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
Makes about 3⁄4 cup (12 servings)
2 cloves 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
3tablespoons fresh lemon juice
1 teaspoon
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
Nutritional information per serving:
Calories 105 (96% from fat) • carb. 1g
•pro. 0g • fat 12g • sat. fat 7g • chol. 31mg
•sod. 67mg • calc. 8mg • fiber 0g
Basic Vinaigrette
This recipe may be easily modified by
changing the flavor of the oils and vinegars
used, or by adding herbs or
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
3 tablespoons wine vinegar
3tablespoons white vinegar or lemon juice (or flavored vinegar)
2teaspoons
8