Cuisinart DLC-2A Series manual Roasted Red Pepper Sauce, Lemon Herb Butter

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. Smooth the top to an even level and top with layer of olive oil; cover and refrigerate until ready to use.

Nutritional analysis 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 6-ounce salmon fillets skin-side down on a lightly oiled baking sheet. Spread each fillet with a thin layer of pesto and sprinkle with fresh breadcrumbs. Bake in a preheated 400º F oven for 10 to 15 minutes, until cooked (about 10 min- utes per inch of thickness) and opaque, and breadcrumbs are lightly browned. Let rest

5 minutes before serving.

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 1-1/8 cups

Preparation: 10 minutes or less

1 – 2 cloves garlic (to taste), peeled *

1strip lemon zest (2 x 1/2 inches), bitter white pith removed

1 teaspoon kosher salt

1teaspoon herbs de Provençe 1-1/2 tablespoons fresh lemon juice

1-1/2 tablespoons regular or white balsamic vinegar

1/4 cup extra virgin olive oil

1jar (12 ounce) roasted red peppers, drained but not rinsed

4 large 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 6–7 ounce jar of roasted peppers). Add 2 ounces of regular or lowfat cream cheese and 1/4 cup of sour cream or plain yogurt that has been drained, and chop for 10 to 15 sec- onds until combined and smooth. [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 analysis 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 vegetables 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 sun-dried tomatoes, or use roasted garlic or shallots in place of the garlic.

Makes about 3/4 cup /12 servings

Preparation: 10 minutes or less, plus standing time

2 cloves garlic, peeled

2strips lemon zest, 2 x 1/2 inches, bitter white pith removed

1/2 teaspoon kosher salt

1/3 cup packed Italian parsley leaves

2teaspoons fresh rosemary leaves

3tablespoons fresh lemon juice

1teaspoon Dijon-style mustard 1/4 teaspoon freshly ground pepper

(white or black)

3/4 cup (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, 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, as a topping for freshly steamed vegetables or baked potatoes, or as a compound butter with grilled meats or fish. To serve as a compound butter with grilled meats, shape the butter into a log, about 1 inch in diameter; wrap tightly in plastic wrap and refrigerate or freeze. Slice and serve 1/8 inch thick slices of butter on top of hot grilled steaks, boneless chicken breasts or seafood steaks.

Nutritional analysis per serving:

Calories 105 (96% from fat) • carb. 1g • pro. 0g • fat 12g • sat. fat 7g • chol. 31mg • sod. 67mg • calc. 8mg • fiber 0g

8