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20 21
Packed with fresh herbs, this classic dressing has
a refreshing tang. It’s perfect over grilled chicken,
vegetables or salad.
Makes about 1¼ cups
1 anchovy fillet
2 teaspoons white wine vinegar
1
⁄
3
cup packed Italian parsley
2 tablespoons fresh tarragon
2 tablespoons chopped chives
1 cup nonfat Greek yogurt
¼ cup mayonnaise
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 small garlic clove
1. Put all ingredients in blender jar, in the order
listed above.
2. Blend on LOW until smooth, about 1½
minutes.
Nutritional information per serving (2 tablespoons):
Calories 110 (73% from fat) • carb. 3g • pro. 3g • fat 9g
sat. fat 3g • chol. 9mg • sod. 325mg
calc. 72mg • fiber. 0g
Hollandaise
Fair warning: It is almost too easy to make this
creamy and decadent sauce.
Makes ¾ cup
½ cup (1 stick) unsalted butter
4 large egg yolks
1½ tablespoons fresh lemon juice
¼ teaspoon kosher salt
Pinch ground mustard
Pinch freshly ground black pepper
1. Put the butter into a saucepan set over low
heat until butter is melted and reaches a slight
simmer.
2. While the butter is melting, put the remaining
ingredients into the blender jar. About a
minute before adding the butter, blend on
LOW for about 30 seconds to combine.
3. With the blender still running on LOW,
carefully remove the measured pour lid from
the cover. Very slowly, add the hot butter
through the opening (holding the pour lid
or even a dishtowel in place to prevent any
splattering). When adding the butter, be
careful not to add the white milk solids that
will be left on the bottom of the saucepan.
Once all butter has been added, check
hollandaise for consistency. With the blender
turned off, use a long, slim spatula to scrape
down the sides, as some yolk may have
accumulated in the well by the blade. If overall
consistency is too thick, add some hot water,
1 tablespoon at a time, and blend until desired
consistency is achieved.
4. Taste and adjust seasoning as desired.
5. Serve immediately or transfer hollandaise to a
double boiler to keep warm for serving.
Nutritional information per serving (1 tablespoon):
Calories 85 (94% from fat) • carb. 0g • pro. 1g • fat 9g
sat. fat 5g • chol. 81mg • sod. 47mg
calc. 8mg. • fiber 0g
Hummus
Serve this brightly flavored dip with warm pita for
a satisfying snack.
Makes about 1½ cups
1 can (15.5 ounce) chickpeas, drained
and rinsed
1 garlic clove
3 tablespoons water
2 tablespoons tahini
2 tablespoons extra virgin olive oil, plus 1
tablespoon for serving
1 tablespoon fresh lemon juice
½ teaspoon kosher salt
¼ teaspoon ground cumin
1
⁄
8
teaspoon paprika (optional)
Pinch za’atar (optional)
1. Attach the Food Processor attachment onto
the motor base. Insert chopping blade into
the workbowl. Insert chopping blade into the
workbowl. Put all the ingredients (through
cumin) into the work bowl and process on
LOW until smooth, about 3 minutes, stopping
to scrape down the sides of the bowl as
needed.
2. For serving, transfer hummus to a shallow
bowl. Make a slight indentation in the center of
the dip and fill with the remaining tablespoon
of oil. Sprinkle the paprika and za’atar, if using,
over the oil.
Nutritional information per serving (2 tablespoons):
Calories 79 (44% from fat) • carb. 2g • pro. 2g
fat 4g • sat. fat 1g • chol. 0mg • sod. 207mg
calc. 23mg • fiber 2g
Peach Salsa
Peach salsa is excellent served over grilled fish,
chicken or even pork tenderloin. It can also be
served like traditional tomato salsa with tortilla
chips. We love it paired with our Crab Cakes on
page 22.
Makes about 1½ cups
¼ large red bell pepper, cored, seeded
and cut into ½-inch pieces
1 small garlic clove
1 small jalapeño, halved and seeded, cut
into ½-inch pieces
½ small red onion, cut into ½-inch pieces
2 peaches, peeled and pitted, cut into
½-inch pieces
1½ tablespoons fresh cilantro or parsley
2 teaspoons fresh lime juice
1½ teaspoons rice vinegar (may use
raspberry or white balsamic vinegar in
place of the rice)
½ teaspoon honey
Pinch kosher salt
1. Attach the Food Processor attachment onto
the motor base. Insert chopping blade into the
workbowl.
2. Put the red pepper into the work bowl and
pulse to roughly chop, about 2 pulses.
Reserve in a separate mixing bowl.
3. Put the garlic, jalapeño and onion in the work
bowl. PULSE 2 to 3 times, to chop. Remove
and reserve in the same bowl as the red
pepper.
4. Add the peaches and cilantro or parsley
to the work bowl and PULSE 2 to 3 times,
until peaches are roughly chopped. Transfer
peaches and cilantro or parsley to the bowl
with the other chopped vegetables. Stir in
the lime juice, vinegar, honey and salt. Cover
and let salsa rest to allow flavors to develop
(a minimum of 30 minutes). Taste and adjust
seasoning as desired.
Nutritional information per serving (2 tablespoons):
Calories 10 (5% from fat) • carb. 2g • pro. 0g
fat 0g • sat. fat 0g • chol. 0mg • sod. 6mg
calc. 2mg • fiber 0g
Pesto
If you have other herbs or nuts, use them in place
of the basil and pine nuts.
Makes ½ cup
1 ounce Parmesan, cut into ½-inch
pieces
¼ cup pine nuts, lightly toasted
2 garlic cloves
½ teaspoon kosher salt
Pinch freshly ground black pepper
1 cup tightly packed fresh basil leaves
1
⁄
3
cup extra virgin olive oil, divided
1. Insert the chopping blade into the work bowl
of the Food Processor Attachment. Fit onto
motor base. Put the cheese into the work
bowl. PULSE to break up, about 5 times, and
then process continuously on HIGH for about
20 seconds, or until ground (it does not have
to be extra fine because it will be blended
more with the rest of the ingredients).
2. Add the nuts, garlic, salt and pepper to the
work bowl with the cheese. PULSE about 5
times and then process on HIGH for about 5
seconds. Scrape down the sides of the bowl.
Add the basil and half of the olive oil. PULSE a
few times, and then run continuously on LOW
while adding the remaining olive oil through
the drizzle hole in the food pusher, until
desired consistency is achieved.
3. To store the pesto, transfer to a glass jar or
bowl, tap to remove all air bubbles, and even
out the surface. Float a layer of olive oil on
top; cover with plastic wrap and refrigerate.
The pesto will keep for 5 days in the
refrigerator, or it may be frozen.
Nutritional information per serving (1 tablespoon):
Calories 125 (90% from fat) • carb. 1g • pro. 2g
fat 13g • sat. fat 2g • chol. 2mg • sod. 190mg
calc. 52mg. • fiber 0g
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