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ingredients are well combined, about 45 to 50 seconds. Add lemon
juice. Taste and adjust seasoning accordingly.
Nutritional information per ½-cup serving:
Calories 71 (22% from fat) • carb. 10g • pro. 4g • fat 2g • sat. fat 0g
• chol. 0mg • sod. 350mg • calc. 39mg • fiber 3g
Sweet Red Pepper Coulis
This multipurpose sauce is great for chicken,
fish, crab cakes, and pastas.
Makes 2½ cups
1 tablespoon olive oil
1 medium yellow onion, roughly chopped
6 garlic cloves, smashed
3 medium red peppers (about 6 ounces each), roughly chopped
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
¼ cup dry white wine
¼ cup chicken stock
Heat the olive oil in a 2½-quart saucepan over medium-low heat. Add the
onion, garlic, red peppers, salt, and pepper and stir to coat. Reduce heat
to low, cover loosely and “sweat” slowly until softened, about 15 to 20
minutes. Take care that the vegetables do not pick up any color.
When vegetables are soft, add wine and increase the temperature so
that the wine comes to a boil. Reduce the wine until about 1 tablespoon
remains. Add stock and bring to a boil. Reduce heat to medium-low and
simmer for about 10 minutes. Insert the blender into the saucepan, making
sure the protective guard is submerged. Blend on Low, using an up-and-
down motion until ingredients are smooth and well combined, about 50 to
60 seconds.
Nutritional information per ½-cup serving:
Calories 41 (33% from fat) • carb. 5g • pro. 1g • fat 2g • sat. fat 0g
• chol. 0mg • sod. 148mg • calc. 13mg • fiber 1g
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