8
RECIPES
GUACAMOLE
This popular Mexican specialty is delicious with chips and veg-
etable crudités, or as a topping for grilled chicken or fish.
Makes about 2 cups
2
garlic cloves, peeled
3
green onions, trimmed and
cut into ½-inch pieces
1½
jalapeño peppers, cored, seeded and
cut into ½-inch pieces
3
ripe avocados, peeled, pitted, and diced
3
tablespoons fresh lime juice
(juice of 1½ medium limes)
¾
teaspoon ground cumin
½
teaspoon ground coriander
¾
teaspoon kosher salt
¾
cup finely chopped tomatoes
Place the garlic, green onions and jalapeño peppers 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):
Calories 90 (71% from fat) • carb. 6g • pro. 1g • fat 8g
• sat. fat 1g • chol. 0mg • sod. 180mg
• calc. 14mg • fiber 4g
TAPENADE
A favorite from the Provençal region of France.
Makes about 1½ cups
2
garlic cloves, peeled
1½ anchovy
fillets
1½
cups pitted niçoise or other imported
black olives
¼
cup drained and rinsed capers
2
tablespoons Dijon mustard
1½
tablespoons fresh lemon juice
(from ½ medium lemon)
1
tablespoon herbes de Provence or thyme
¾
teaspoon freshly ground black pepper
¼
cup + 2 tablespoons 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, her-
bes 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):
Calories 80 (88% from fat) • carb. 2g • pro. 1g • fat 9g
• sat. fat 1g • chol. 0mg • sod. 280mg
• calc. 27mg • fiber 1g
HUMMUS
Add a roasted red pepper and 1 teaspoon of
herbes de Provence for a variation.
Makes about 2 cups
¹⁄³
cup loosely packed Italian parsley leaves
1
garlic clove, peeled
1
can (19 ounces) chickpeas, rinsed and drained
2
tablespoons tahini*
2
tablespoons fresh lemon juice
¼ cup
water
½
teaspoon ground cumin
¼
cup 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, tahi-
ni, 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):
Calories 80 (56% from fat) • carb. 6g • pro. 2g • fat 5g
• sat. fat 1g • chol. 0mg • sod. 60mg
• calc. 21mg • fiber 2g
