18
19
4.
Add the br
own sugar and egg to the shr
edded zucchini; mix to fully
combine. Add the r
emaining ingr
edients and mix to just combine.
Spoon evenly into pr
epar
ed muf
fin cups.
5.
Bake in the pr
eheated oven for about 25 minutes, or until a cake
tester inserted comes out clean.
Nutritional infor
mation per muffin:
$BMPSJFT
GSPN
GBU
t
DBSC
H
t
QSP
H
t
GBU
H
t
TBU
GBU
H
t
DIPM
NH
t
TPE
NH
t
DBMD
NH
t
GJCFS
H
T
apenade
A traditional Fr
ench condiment.
Ser
ve alongside crackers or a nice crusty br
ead.
Makes about 1 cup (250 ml)
1
large garlic clove
3
tablespoons (45 ml) packed fr
esh parsley
1½
cups (375 ml) pitted black olives
(Kalamata or Niçoise work very well)
1
∕
3
cup (75 ml) pitted gr
een olives
¼
cup (60 ml) capers, drained and rinsed
½
tablespoon (7 ml) fr
esh lemon juice
½
tablespoon (7 ml) Dijon-style mustar
d
½
teaspoon (2 ml) fr
eshly gr
ound black pepper
2
tablespoons (30 ml) extra virgin olive oil
1.
Insert the chopping blade into the work bowl. Add the garlic and
parsley; pr
ocess for about 5 to 10 seconds to chop. Scrape the work
bowl. Add the olives and capers; pulse 12 to 15 times to chop. Add
the lemon juice, mustar
d and pepper; pr
ocess for 10 to 15 seconds,
stopping to scrape down the sides of the bowl as necessary
.
2.
With the motor running, add the olive oil thr
ough the feed tube and
pr
ocess until a thick paste forms and is homogenous, about 20
seconds.
/VUSJUJPOBM
JOGPS
NBUJPO
QFS
TFS
WJOH
<
UBCMFTQPPO
NM>
$BMPSJFT
GSPN
GBU
t
DBSC
H
t
QSP
H
t
GBU
H
t
TBU
GBU
H
t
DIPM
NH
t
TPE
NH
t
DBMD
NH
t
GJCFS
H
Hummus
This is your basic hummus. T
o
change it up a bit,
add a cooked r
ed pepper
, or roasted beets or fr
esh herbs.
Makes about 2 cups (500 ml)
1
large garlic clove
1
can [15.5 ounce (465 g)] chickpeas, drained and rinsed
6
tablespoons (90 ml) tahini
3
tablespoons (45 ml) fr
esh lemon juice
½ to ¾ teaspoon (2 to 3.75 ml) sea or kosher salt, or to taste
¼
teaspoon (1 ml) fr
eshly gr
ound black pepper
¼
cup (60 ml) extra virgin olive oil, mor
e if desir
ed
1
∕
3
cup (75 ml) water (plus mor
e if needed)
1.
Insert the chopping blade into the work bowl. Add garlic to bowl and
pr
ocess for 10 to 15 seconds; scrape bowl. Add chickpeas, tahini,
lemon juice, salt and pepper; pulse 10 to 12 times. Add the oil and
pr
ocess until almost completely combined. Add the water and pr
ocess
until very smooth. If a thinner consistency is desir
ed, add mor
e water
.
Adjust seasoning to taste.
/VUSJUJPOBM
JOGPS
NBUJPO
QFS
TFS
WJOH
<
UBCMFTQPPOT
NM>
$BMPSJFT
GSPN
GBU
t
DBSC
H
t
QSP
H
t
GBU
H
t
TBU
GBU
H
t
DIPM
NH
t
TPE
NH
t
DBMD
NH
t
GJCFS
H
Fr
esh T
omato and Cor
n Salsa
Be sur
e you know the fr
eshness of your ingr
edients,
for they can dramatically change the taste of this salsa.
Y
ou can always add mor
e flavours at the end of mixing.
Makes about 2 cups (500 ml)
1
large garlic clove
½
medium onion, cut into 1-inch (2.5 cm) pieces
½
jalapeño (or to taste, depending on the heat intensity of the
pepper), seeded and cut into ½-inch (1.25 cm) pieces
2
gr
een onions, cut into 1-inch (2.5 cm) pieces
½
cup (125 ml) fr
esh cilantr
o
1
tablespoon (15 ml) fr
esh lime juice
¼ to ½ teaspoon (60 to 125 ml) sea or kosher salt
pinch fr
eshly gr
ound black pepper
pinch chili powder
2
medium tomatoes, cut into 1-inch (2.5 cm) pieces
[you can substitute 1 cup (250 ml) grape or cherry tomatoes]
2
∕
3
cup (150 ml) fr
ozen cor
n ker
nels, not defr
osted
1.
Insert the chopping blade in the work bowl. Add the garlic, onion,
jalapeño, gr
een onion and cilantr
o to the bowl and pulse about 5
times, or until r
oughly chopped; scrape bowl. Add the lime juice, salt,
pepper
, chili powder and tomatoes; pulse an additional 5 to 6 times.
Add the cor
n and pulse 3 to 4 times to combine.
