Process scallions with metal blade until they are
finely chopped. Add lemon juice, oil, salt, sugar,
allspice, cinnamon, and pepper; process for
about 3 seconds. Leave the dressing in the
work bowl.
Insert shredding disc. Pack carrots horizontally
in feed tube and shred, using medium pressure.
Transfer contents of work bowl to serving bowl.
Add peas and toss gently to coat all ingredients
with dressing. Serve cold or at room tempera-
ture. Adjust seasoning just before serving.
Nutritional information per serving:
Calories 110 (48% from fat) • carb. 14g • pro. 2g
• fat 6g • sat. fat 2g • chol. 0mg • sod. 285mg
• calc. 40mg • fiber 4g
SAUCES
PESTO
A classic pasta sauce from Italy. One cup is
enough for 1 pound of pasta. It’s also
good on boiled potatoes or in soups.
Makes 1
1
⁄
3
cups
4
ounces imported Parmesan cheese,
at room temperature, cut into
1-inch pieces
4
small garlic cloves
2
2
⁄
3
cups fresh basil leaves, tightly packed
1
⁄
3
cup pine nuts
3
⁄
4
teaspoon salt
1
⁄
3
cup olive oil
Use metal blade to chop cheese and garlic,
about 30 seconds. Add remaining ingredients,
except oil, and process until combined, about
8 pulses. With machine running, pour oil through
feed tube. Process until combined, about
10 seconds. Scrape bowl and continue
processing until smooth, about 20 seconds.
Pesto keeps for up to 5 days in the refrigerator
and it also freezes well. Some people prefer to
omit the cheese when freezing pesto, adding it
just before serving.
Nutritional information per serving:
Calories 261 (79% from fat) • carb. 4g • pro. 11g
• fat 24g • sat. fat 6g • chol. 15mg • sod. 556mg
• calc. 290mg • fiber 1g
NO-COOK CRANBERRY-ORANGE
RELISH
Only 1 cup of sugar sweetens 1 pound of
cranberries. Most cooked relishes call
for 2 cups of sugar.
Makes 1
3
⁄
4
cups
2
cups fresh cranberries
1
⁄
2
navel orange, unpeeled and quartered
1
⁄
2
cup sugar
Use metal blade to coarsely chop fruit, about
8 to 10 pulses. Add sugar and process to com-
bine, about 20 seconds. Store in refrigerator.
Nutritional information per serving:
Calories 73 (1% from fat) • carb. 19g • pro. 0g
• fat 0g • sat. fat 0g • chol. 0mg • sod. 1mg
• calc. 6mg • fiber 1g
MEXICAN SALSA
Serve this sauce as a topping for tacos, or with
grilled fish or chicken. It is best when fresh; it
may become slightly bitter after standing a day.
Makes 2
2
⁄
3
cups
2 jalapeño
peppers*
1
⁄
3
cup packed cilantro leaves**
1
tablespoon lime juice
1
⁄
8
teaspoon salt
5
medium tomatoes, cored and quartered
1
medium onion
Use metal blade to process peppers and
cilantro until finely chopped, about 20 seconds.
Scrape bowl. Add lime juice and salt; pulse
twice to combine.
Add tomatoes and onions; pulse until coarsely
chopped, about 10 to 12 times.
Transfer to serving dish. Stir and serve within
1 or 2 hours.
*Handle hot peppers with care. Their oil may
irritate your skin and cause your eyes to sting.
Wash hands after handling them.
**Substitute flat-leaf parsley if cilantro is
not available.
Nutritional information per serving:
Calories 23 (10% from fat) • carb. 5g • pro. 1g
• fat 0g • sat. fat 0g • chol. 0mg • sod. 106mg
• calc. 10mg • fiber 1g
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