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Preheat oven to 350°F. Place walnut halves in a baking pan and toast until golden brown
and fragrant, about 8 to 10 minutes. Allow to cool slightly. Insert metal blade in food
processor and pulse to chop nuts coarsely, about 5 to 6 times. Reserve.
Insert shredding disc. Place carrots in large feed tube horizontally and shred. Transfer to
a large mixing bowl. Insert metal blade. Process gingerroot until fi nely chopped, about 5
to 10 seconds. Scrape bowl. Add yogurt, mint and honey. Process to combine, about 10
seconds. Scrape work bowl and process an additional 5 seconds. Add to shredded
carrots and combine. Add raisins and gently mix. Serve chilled on a bed of lettuce.
*To drain yogurt: Line a sieve with a double layer of cheesecloth or a paper coffee fi lter
and set over a bowl. Place yogurt in sieve, cover and refrigerate at least 8 hours or
overnight. You may need to drain water from bowl occasionally. Refrigerate thickened
yogurt in an airtight container for up to one week.
Nutritional information per serving:
Calories 76 (13% from fat) • carb. 16g • pro. 2g • fat 1g • sat. fat 0g
• chol. 0mg • sod. 51mg • calc. 56mg • fi ber 2g
Capered Tuna Spread
Use for sandwiches, or as an hors d’oeuvre spread served with crusty bread, chopped
imported olives and sun-dried tomatoes.
Makes 1 cup / 2 to 4 servings
2
tablespoons loosely packed fresh fl at parsley leaves
1
4-inch rib of celery, cut into ½-inch pieces
1
ounce shallots
½
tablespoon drained capers, rinsed and drained again
2
teaspoons Dijon-style mustard (regular or grainy)
1
can (6 ounces) water-packed white albacore tuna, well drained
3
tablespoons mayonnaise
¼
teaspoon freshly ground black pepper
Insert the metal blade, put the parsley in the work bowl and pulse to chop, about 5 times.
Add the celery to the work bowl, rough chop using the pulse, about 5 times. With the
machine running, drop the shallots through the feed tube, process 5 seconds to chop.
Add the capers and mustard, pulsing to chop fi nely, about 10 times. Add the tuna; pulse
to chop, about 10 times. Add the mayonnaise and black pepper. Use the pulse to
combine, about 5 times, do not over process. Transfer to a bowl, cover and chill for 30
minutes before serving to allow the fl avors to develop. Taste and adjust seasonings as
necessary. (Note: capers can be quite salty, so there is no additional salt in this recipe. If
your palate dictates more salt, add kosher or sea salt to taste.)
Nutritional information per serving (based on 4 servings):
Calories 130 (62% from fat) • carb. 2g • pro. 10g • fat 9g • sat. fat 2g
• chol. 26mg • sod. 349mg • calc. 11mg • fi ber 0g
Summary of Contents for DLC-2
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