Oster FPSTMC1250 warranty Tapenade, Chicken with Herb Crust, Avocado-EdamameDip, Persillade

Tapenade

Serve this pungent and salty spread on crusty baguette slices or with vegetable crudités. Make extra to use on sandwiches.

1 cup Kalamata olives, pitted	1 tablespoon
3 garlic cloves, peeled	fresh lemon juice
30 grams (1 ounce)	1 teaspoon fresh thyme
anchovies	1 teaspoon fresh rosemary
2 tablespoons capers	1 teaspoon fresh oregano
1 teaspoon lemon rind,	2 tablespoons extra virgin
grated	olive oil

Place all the ingredients in the 4-Cup Chopper bowl and process until

Chicken with Herb Crust

1/2–1 cup Dijon mustard

2 tablespoons fresh parsley, stemmed

1 tablespoons fresh rosemary, stemmed

3 shallots

2 teaspoons freshly cracked black pepper

1/2 cup balsamic vinegar, may substitute red wine or red wine vinegar

1 large chicken, cut up in parts (skin may be removed if desired)

2 tablespoons fresh sage, stemmed

3 tablespoons fresh thyme, stemmed

2 teaspoons kosher salt

2 tablespoons extra virgin olive oil

the mixture forms a coarse paste. Refrigerate for up to one week.

Avocado-Edamame Dip

Frozen shelled green soybeans, edamame, can be found in most supermarkets, usually in the natural food section.

1 medium ripe avocado, peeled	2 tablespoons lemon juice
1 cup cooked,	Hot sauce, to taste
shelled green soybeans	Salt and pepper to taste
1/4 cup sliced scallions
1/4 cup mayonnaise

Process the avocado and soybeans in the 4-Cup Chopper for about 7 seconds or until finely chopped. Add remaining ingredients and process until smooth.

Makes about 2 cups.

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Cover chicken generously with mustard. Place parsley, sage, rosemary, thyme, shallots, salt and pepper in the 4-Cup Chopper. Process until herbs are chopped and fragrant and shallots are minced. Press herb mixture into the mustard slathered chicken. Preheat large heavy skillet on medium heat. Heat 2 tablespoons oil and sauté chicken, skin side down and cook meat on both sides, turning once, until chicken is cooked through. Adjust heat

if necessary to avoid burning.

Remove chicken and deglaze pan with vinegar. Scrape up bits on bottom of pan and cook until liquid is reduced by half. Pour over chicken.

Serves 4.

Persillade

This is a great topping for chicken, lamb, pork or fish.

1 bunch flat leaf parsley, stemmed

1 lemon, peel removed

with vegetable peeler and reserved

4 garlic cloves or shallots, peeled

Place all ingredients in 4-Cup Chopper. Pulse until ingredients are finely minced and incorporated.

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