RECIPE NOTES
Preparation times are estimates and are based
on the time it takes to prepare, assemble, and
cook the ingredients once they have been gath-
ered from the refrigerator and cupboard and
placed on the counter.
Nutritional analyses are based on number of
servings indicated. If a recipe produces a range
of servings, the nutritional analysis is based
on the highest serving yield for that particular
recipe.
Guacamole
This popular Mexican specialty is delicious with
chips and vegetable crudités, or it can be used
as a topping for grilled chicken or fish.
Makes 1
1
⁄
3
cups
1
clove garlic, peeled
2
green onions, trimmed and cut in
1
⁄
2
-inch pieces
1
jalapeño pepper, cored, seeded and
cut
in
1
⁄
2
-inch pieces
2
ripe avocados, peeled and pitted,
diced
2
tablespoons fresh lime juice
(juice of 1 medium lime)
1
⁄
2
teaspoon cumin powder
1
⁄
4
teaspoon powdered coriander
1
⁄
2
teaspoon kosher salt
1
⁄
2
cup finely chopped fresh tomatoes
(optional)
*
Place the garlic, green onions, and jalapeño
pepper 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 sec-
onds; scrape the work bowl. Process on chop
for another 15 to 20 seconds until smooth and
creamy. Transfer to a serving bowl; cover and
refrigerate for 30 minutes before serving to
allow the flavors to blend. If desired, stir in or
top with chopped fresh tomatoes.
*Core and seed tomato, cut into
1
⁄
2
inch pieces,
then chop.
Nutritional information per serving (3 tablespoons):
$BMPSJFT GSPNGBUrDBSCH
rQSPHrGBUHrTBUGBUHrDIPMNH
rTPENHrDBMDNHrGJCFSH
Tapenade
A favorite from the Provençal region of France.
Makes about 1 cup
1
clove garlic, peeled
1
anchovy fillet
1
cup pitted Niçoise or other imported
olives (10 ounces before pitting)
3
tablespoons capers
1
1
⁄
2
tablespoons Dijon mustard
1
tablespoon lemon juice
1
tablespoon brandy (optional)
2
teaspoons herbs de Provence
or
thyme
1
⁄
2
teaspoon freshly ground black
pepper
4
tablespoons extra virgin olive oil
Chop the garlic for 5 seconds; scrape the work
bowl. Add the anchovy, olives, and capers;
pulse on chop, 10 times; scrape the work bowl.
Add the mustard, lemon juice, brandy (if using),
herbs and pepper. Process for 15 seconds on
chop; scrape the work bowl. Process for 15
seconds longer; scrape the work bowl again
and add the olive oil. Process until a thick
paste forms, about 20 to 30 seconds more.
Transfer to a container and let the tapenade
stand for 30 minutes or longer before serving,
to allow the flavors to blend. Store in an airtight
container in the refrigerator for up to a week.
Nutritional information per tablespoon:
$BMPSJFT GSPNGBUrDBSCH
rQSPHrGBUHrTBUGBUHrDIPMNH
rTPENHrDBMDNHrGJCFSH
Pesto
It is a favorite for dressing pasta but is also
wonderful on boiled or steamed potatoes,
steamed fresh vegetables, or as a spread on
a fresh tomato and mozzarella sandwich. You
may vary your pesto by using other herbs such
as cilantro, mint or parsley and by using other
nuts such as almonds, pecans or hazelnuts.
Makes about
1
⁄
2
cup
1
ounce Reggiano Parmigiano,
cut
in
1
⁄
2
-inch cubes
1
⁄
4
cup toasted pine nuts or walnuts
1
clove garlic, peeled
1
⁄
2
teaspoon kosher salt
1
cup (packed) fresh basil leaves,
washed and dried completely
1
⁄
3
cup extra virgin olive oil
Place the cheese in the work bowl and pulse
on chop 5 times; process continuously on
chop until finely ground, about 15 seconds.
Remove and reserve. Add the nuts to the work
bowl and pulse on chop 5 times; remove and
reserve. Add the garlic and salt to the work
bowl and process 5 seconds on chop; scrape
the bottom and sides of the work bowl. Add
the basil leaves and half the olive oil. Pulse
on grind 10 times, then grind continuously
for about 15 seconds. Scrape the work bowl.
With the machine running on grind, add the
remaining oil slowly, in a steady stream,
through one of the holes in the recessed area
of the lid. After all the oil has been added,
process on grind for an additional 10 seconds.
Add the reserved cheese and nuts to the
mixture. Pulse 10 times on chop to blend. Let
the pesto sit for 30 minutes or longer to allow
the flavors to develop. Pesto sauce will keep
refrigerated for up to a week, or may be frozen.
Transfer the sauce to an airtight container.
7