8
RECIPES
CHUNKY GUACAMOLE
Our fresh guacamole is perfect for the Sunday game or served
alongside quesadillas for a festive dinner.
Makes about 1
1
/
3
cups
1
small garlic clove
½
jalapeño, seeded, cut into 1-inch pieces
1
green onion, cut into 1-inch pieces
1
tablespoon fresh cilantro leaves, stems
discarded
2
ripe avocados, halved, pitted
2
tablespoons fresh lime juice
¾
teaspoon kosher salt
1. Put the garlic, jalapeño, green onion and cilantro in the
work bowl. Pulse on Chop to roughly but evenly chop,
about 8 to 10 pulses.
2. Scrape down the sides of the bowl. Scoop out the
flesh of the avocados, in pieces, and put directly into
the work bowl; add the lime juice and salt. Alternate
pulsing between Chop and Grind and then run on
Chop continuously to achieve desired consistency.
Nutritional information per serving (
½
cup):
Calories 118 (74% from fat) • carb. 7g • pro. 1g • fat 10g
sat. fat 1g • chol. 0mg • sod. 434mg • calc. 13mg • fiber 5g
MANGO SALSA
We love this bright salsa with any grilled protein – fish, seafood,
chicken – you name it. And, it can always be enjoyed
as a traditional salsa to serve alongside tortilla chips.
Makes 3 cups
1
small garlic clove
1
jalapeño pepper, seeds and stem removed,
cut into ½-inch pieces
½
red bell pepper (about 1 ounce), cut into
½-inch pieces
1
small red onion (about 1-½ ounces), cut into
1-inch pieces
2
mangos, peeled with large pit removed,
cut into 1-inch pieces
3
tablespoons fresh cilantro leaves
1
tablespoon fresh lime juice
Pinch salt
1. Put the garlic and jalapeño in the work bowl.
Process on Chop to finely chop. Add the red pepper
and onion to the bowl. Pulse on Chop about 6 times
until roughly chopped. Remove and reserve in
a medium mixing bowl.
2. Add ½ of the mango and the cilantro to the work bowl
and pulse until mango is roughly chopped, about 8
pulses. Remove and reserve with onion and peppers.
Repeat with the remaining mango.
3. Toss all in the mixing bowl with the lime juice and pinch
of salt.
4. If not using immediately, cover and refrigerate.
Nutritional information per serving (2 tablespoons):
Calories 11 (3% from fat) • carb. 3g • pro. 0g • fat 0g
sat. fat 0g • chol. 0mg • sod. 5mg • calc. 2mg • fiber 0g
HUMMUS
Serve this brightly flavored dip with warm pita
for a satisfying snack.
Makes about 1
2
/
3
cups
1
garlic clove
1
can (15.5 ounces) chickpeas, rinsed and drained
1
/
3
cup tahini
1
/
3
cup plus 2 tablespoons cold water
2
tablespoons fresh lemon juice
½–¾ teaspoon kosher salt (to taste)
¼ teaspoon ground cumin
Extra virgin olive oil, for finishing
Pinch za’atar (optional), for finishing
1. Put the garIic in the work bowl. Run on Chop
continuously to finely chop. Add remaining ingredients
to the work bowl. Pulse on Chop to start processing
ingredients. Continue pulsing to process until smooth
and creamy.
2. Taste and adjust seasoning as desired. To serve, drizzle
with olive oil and sprinkle with za’atar (if using).
Nutritional information per serving (2 tablespoons):
Calories 78 (40% from fat) • carb. 9g • pro. 3g • fat 4g
sat. fat 0g • chol. 0mg • sod. 154mg • calc. 39mg • fiber 3g