8
RECIPES
GUACAMOLE
This popular Mexican specialty is delicious with chips
and vegetable crudités, or as a topping for grilled
chicken or fish.
Makes about 2 cups (500 ml)
2
garlic cloves, peeled
3
green onions, trimmed and cut
into ½-inch (1.25 cm) pieces
1½
jalapeño peppers, cored, seeded and
cut into ½-inch (1.25 cm) pieces
3
ripe avocados, peeled, pitted,
and
diced
3
tablespoons (45 ml) fresh lime juice
(juice of 1½ medium limes)
¾
teaspoon (3.75 ml) ground cumin
½
teaspoon (2 ml) ground coriander
¾
teaspoon (3.75 ml) kosher salt
¾
cup (175 ml) finely chopped tomatoes
Place the garlic, green onions and jalapeño pep-
pers 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 seconds; scrape the
work bowl. Process on Chop for another 15 to 20
seconds until smooth and creamy.
Transfer to a serving bowl. Stir in chopped
tomatoes before serving.
Nutritional information per serving
(3 tablespoons [45 ml]):
$BMPSJFT GSPNGBUtDBSCHtQSPHtGBUH
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TAPENADE
A favourite from the Provençal region of France.
Makes about 1½ cups (375 ml)
2
garlic cloves, peeled
1½ anchovy
fillets
1½
cups (375 ml) pitted niçoise or other
imported black olives
¼
cup (50 ml) drained and rinsed capers
2
tablespoons (30 ml) Dijon mustard
1½
tablespoons (25 ml) fresh lemon juice
(from ½ medium lemon)
1
tablespoon (15 ml) herbes de Provence
or thyme
¾
teaspoon (3.75 ml) freshly ground
black
pepper
¼
cup (50 ml) + 2 tablespoons (30 ml)
extra virgin olive oil
Chop the garlic for 5 seconds; scrape the work
bowl. Add the anchovies, olives and capers; pulse
10 times on Chop. Scrape the work bowl. Add the
mustard, lemon juice, herbes and pepper. Process
for 15 seconds on Chop; scrape the work bowl.
Process for an additional 15 seconds; scrape the
work bowl again then add the olive oil. Process
until a thick paste forms, about 20 to 30 seconds.
Store in an airtight container in the refrigerator for
up to a week.
Nutritional information per serving
(2 tablespoons [30 ml]):
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tTBUGBUHtDIPMNHtTPENH
tDBMDNHtGJCFSH
HUMMUS
Add a roasted red pepper and 1 teaspoon (5 ml) of
herbes de Provence for a variation.
Makes about 2 cups (500 ml)
¹⁄³
cup (75 ml) loosely packed Italian
parsley
leaves
1
garlic clove, peeled
1
can (19 ounces [539 g]) chickpeas,
rinsed and drained
2
tablespoons (30 ml) tahini*
2
tablespoons (30 ml) fresh lemon juice
¼
cup (50 ml) water
½
teaspoon (2 ml) ground cumin
¼
cup (50 ml) extra virgin olive oil
kosher salt and freshly ground black
pepper to taste
Chop the parsley for 5 seconds; remove and
reserve. With machine running, drop garlic
through feed tube. Process until finely chopped,
about 5 seconds. Add chickpeas, tahini, lemon
juice, water, cumin and reserved parsley to work
bowl; process until smooth, 1½ to 2 minutes,
stopping to scrape work bowl as needed one or
two times. With the machine running, add the
olive oil in a steady stream and process until the
mixture is smooth and creamy.
Taste and season with kosher salt and freshly
ground pepper.
*Tahini is a sesame seed paste available in most
grocery stores.
Nutritional information per serving
(2 tablespoons [30 ml]):
$BMPSJFT GSPNGBUtDBSCHtQSPHtGBUH
tTBUGBUHtDIPMNHtTPENH
tDBMDNHtGJCFSH
