9
Basic Vinaigrette
This basic vinaigrette is perfect for
a crisp green salad. You may add herbs
or use flavored vinegars.
Makes about 1
1
⁄
2
cups, and can be doubled or
tripled
1
garlic clove, peeled
2
tablespoons Dijon-style mustard
1
⁄
2
cup wine vinegar
1
teaspoon kosher salt
1
⁄
2
teaspoon freshly ground pepper
2
⁄
3
cup extra virgin olive oil
2
⁄
3
cup vegetable oil
Attach the dispenser tap to the blender collar.
Place the garlic in the blender jar and cover jar.
Place cover with blending stick on the blender
jar. Press On and pulse. Pulse 5 times on high to
chop the garlic. Add the mustard, vinegar, salt
and pepper. Turn the blender on high and blend
for 10 to 15 seconds. With the blender running,
add the oils in a slow, steady stream, taking
about 20 seconds, then blend for 20 seconds
longer until completely emulsified.
Press Off once it is emulsified, if not dispensing
immediately.
To dispense dressing: With blender on low, place
a serving bowl or pitcher under the dispenser
tap. Pull down the dispenser tap and stir
contents with the blending stick as dressing
is dispensing.
You may change the basic vinaigrette by using
different flavors of the vinegar, mustard or oil. Try
using fresh lemon juice and a little honey for a
honey-mustard vinaigrette. Add fresh herbs, sun-
dried tomatoes, or pesto for other flavor changes.
Nutritional information per tablespoon:
Calories 109 (97% from fat) • carb. 1g • pro. 0g
• fat 12g • sat. fat 2g • chol. 0mg • sod. 86mg
• calc. 1mg • fiber 0g
SOUPS
Avocado and
Cucumber Soup
The perfect soup for a hot summer day.
If you have extra-large avocados reduce
the number of avocados to 2. This soup
can also double as a delicious sauce.
Makes 5
3
⁄
4
cups
3
avocados
1
1
⁄
2
cups cucumber, peeled, seeded,
and diced
6
tablespoons fresh lemon juice
(about 2 lemons)
1
⁄
2
cup lowfat plain yogurt
6
ice cubes
1
cup water
3
tablespoons fresh cilantro
(or your favorite fresh herb)
dash hot sauce
1
1
⁄
2
teaspoons kosher salt
Attach the dispenser tap to the blender collar.
Place ingredients in blender jar in order listed.
Place cover with blending stick on the blender
jar. Press On. Turn blender on high and process
for 20 to 30 seconds until smooth. Press Off
once it is smooth, if not dispensing immediately.
To dispense soup: With blender on low, place a
serving bowl or pitcher underneath the dispenser
tap. Pull down the dispenser tap and stir contents
with the blending stick as soup is dispensing.
Serve soup immediately or keep in refrigerator for
up to 5 days.
Nutritional information per
1
⁄
4
-cup serving:
Calories 45 (73% from fat) • carb. 3g • pro. 1g
• fat 4g • sat. fat 1g • chol. 0mg • sod. 94mg
• calc. 14mg • fiber 0g
Creamy Spinach and
Watercress Soup
Makes 6 cups
1
⁄
2
tablespoons unsalted butter
2
cups leeks, white and pale green
parts only, washed and chopped
(about 7 to 8 ounces of leeks)
1
1
⁄
2
tablespoons unbleached flour
1
⁄
4
cup white wine
1
medium-small potato (about 6
ounces), cut into 1-inch dice
5
1
⁄
4
cups chicken or vegetable stock
1
10-ounce package frozen spinach,
defrosted and drained
1
bunch watercress, washed
and roughly chopped
1
⁄
4
teaspoon nutmeg
3
⁄
4
teaspoon kosher salt
1
⁄
4
cup heavy cream
freshly ground black pepper
Place the butter in a 3
1
⁄
2
-quart sauté pan over
medium low heat. Stir in chopped leeks and
sweat with lid on for about 10 to 15 minutes.
Once leeks are very soft, add flour and stir over
heat for about 3 minutes. Add white wine and
reduce until just a touch remains. Stir in potatoes
and add chicken/vegetable stock. Bring to a boil
and then reduce to a simmer until the potatoes
are soft, approximately 20 minutes. Once pota-
toes are soft, stir in spinach and cook for about 3
minutes. Stir in watercress, nutmeg, and salt.
When watercress is soft, stir in heavy cream.
Bring to a low simmer for 3 to 4 minutes.
Place contents of pan in blender jar. Place cover
with blending stick on the blender jar. With your
hand and a dishtowel FIRMLY securing the
blender lid, press On. Blend on low and then
high for 30 seconds.
Press Off once it is smooth. Serve soup
immediately or keep in refrigerator for up to 5
days. If reheating, check seasoning as flavors
8
Rustic Tomato Sauce
Makes about 8 cups
1
tablespoon extra virgin olive oil
1
onion (8 ounces), peeled and
cut into
1
⁄
2
-inch pieces
2
carrots (4 ounces each), peeled and
cut into
1
⁄
2
-inch pieces
2
ribs celery, trimmed and cut into
1
⁄
2
-inch pieces
4
cloves garlic, peeled
1
teaspoon dried oregano
1
teaspoon dried basil
4
roasted red bell peppers, cut into
1-inch pieces
1
⁄
2
cup dry white wine
(such as vermouth)
2 tablespoons tomato paste
3
15-ounce cans recipe-ready diced
tomatoes with juice
1
⁄
2
teaspoon kosher salt
1
⁄
4
teaspoon freshly ground black pepper
In a 3
1
⁄
2
-quart saucepan, heat the olive oil over
medium heat. Add the onion, carrots, celery,
garlic, oregano and basil. Cover loosely and cook
until the vegetables are softened, 6 to 8 minutes.
Stir in the roasted red peppers, wine, tomato
paste, and tomatoes. Bring to a boil, then reduce
heat and simmer for 35 to 40 minutes, loosely
covered. Uncover and simmer for 15 to 20
minutes longer to thicken. Turn off heat and
let sit 5 minutes.
Strain the solids from the liquids, and return the
liquid to the saucepan. Place the solids in the
blender jar with
1
⁄
2
cup of the cooking liquid.
Cover the blender jar. Press On and Pulse. Pulse
10 times to chop. Use a plastic spatula to scrape
the sides of the blender jar. Blend on high for
30 to 40 seconds, until smooth, and press Off.
Return the puréed tomato mixture to the liquid in
the saucepan and reheat gently over medium low
heat. Add salt and pepper.
Serve immediately or keep in refrigerator for up
to 5 days.
Nutritional information per
1
⁄
2
-cup serving:
Calories 48 (17% from fat) • carb. 8g • pro. 1g
• fat 1g • sat. fat 0g • chol. 0mg • sod. 194mg
• calc. 26mg • fiber 2g
Springtime Chèvre
Dressing
This elegant dressing is wonderful on grilled
vegetables and grilled chicken and is fantastic
on warm potato salad or baked potatoes.
Makes 2
1
⁄
2
cups
1
⁄
4
cup nonfat yogurt
1
⁄
2
cup buttermilk
16
1
⁄
2
ounces chèvre
2
scallions, roughly chopped
2
tablespoons fresh parsley
2
teaspoons lemon juice
1
⁄
2
teaspoon kosher salt
freshly ground black pepper
Attach the dispenser tap to the blender collar.
Place ingredients in blender jar in order listed.
Place cover with blending stick on the blender
jar. Press On. Turn blender on high and process
for 30 to 40 seconds until smooth. Press Off
once it is smooth, if not dispensing immediately.
To dispense dressing: With blender on low, place
a serving bowl or pitcher under the dispenser
tap. Pull down the dispenser tap and stir
contents with the blending stick as dressing
is dispensing.
Nutritional information per
1
⁄
4
-cup serving:
Calories 179 (68% from fat) • carb. 2g • pro. 12g
• fat 14g • sat. fat 9g • chol. 36mg • sod. 277mg
• calc. 235mg • fiber 0g
Creamy Dill Dressing
Makes about 3 cups
1
cup buttermilk
3
⁄
4
cup sour cream
1
⁄
2
cup light mayonnaise
2
⁄
3
cup fresh dill, packed
1
tabl 1 teaspoon fresh lemon
juice
1
tablespoon chopped shallot
3
⁄
4
teaspoon kosher salt
freshly ground pepper
Attach the dispenser tap to the blender collar.
Place ingredients in blender jar in order listed.
Place cover with blending stick on the blender
jar. Press On. Turn blender on high and process
for 20 to 30 seconds until smooth. Press Off
once it is smooth, if not dispensing immediately.
To dispense dressing: With blender on low,
place a serving bowl or pitcher under the
dispenser tap. Pull down the dispenser tap
and stir contents with the blending stick as
dressing is dispensing.
Serve dressing immediately or keep in refrigera-
tor for up to 5 days.
Nutritional information per 1-ounce serving:
Calories 36 (79% from fat) • carb 1g • pro. 1g
• fat 3g • sat. fat 1g • chol. 5mg • sod. 93mg
• calc. 21mg • fiber 1g
IB-5999(0,0) 05/21/2005 11:47 Page 9
