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1. Put all ingredients, except for the olive oil, into the mixing beaker. Using
the blending shaft, select Speed 5 and blend until fully combined.
2. Add half of the olive oil and blend on Speed 5 until well combined. Add
the remaining olive oil and blend until homogenous, about 1 minute.
3. Taste and adjust seasoning as desired.
4. Serve immediately. Transfer to an airtight container and store in the
refrigerator for up to 5 days.
Nutritional information per serving (1 tablespoon):
Calories 90 (96% from fat) • carb. 0g • sugars 0g • pro. 1g • fat 10g • sat. fat 2g
• chol. 24mg • sod. 68mg • calc. 3mg • fiber 0g
Sesame Ginger Dressing
This Asian-style dressing goes great over cold, crisp vegetables.
Makes about 1 cup
1 green onion, trimmed and cut into 1-inch pieces
1 small garlic clove, peeled
1 piece (¾ inch) fresh ginger, peeled and halved
1 tablespoon toasted sesame seeds
3 tablespoons rice wine vinegar
1 tablespoon soy sauce
2 tablespoons toasted sesame oil
¾ cup vegetable oil
1. Put all ingredients, except for the vegetable oil, into the blending beaker.
Using the blending shaft, select Speed 5 and blend, about 15 seconds.
2. Add oil. Select Speed 3 and blend until homogeneous, about 30
seconds.
Nutritional information per serving (2 tablespoons):
Calories 217 (98% from fat) • carb. 1g • sugars 0g • pro. 0g • fat 25g • sat. fat 4g
• chol. 0mg • sod. 85mg • calc. 3mg • fiber 0g
Spring Asparagus Leek Soup
Spring ingredients shine in this simple yet tasty soup.
Makes about 8 cups
2 tablespoons unsalted butter
2 garlic cloves, chopped
2 medium leeks, white and light green parts only, sliced
1 to 1½ teaspoons kosher salt, to taste, divided
2 large bunches asparagus (about 2 to 2½ pounds), rough ends
trimmed and cut into 2-inch pieces, tips removed and
reserved for garnish, optional (see note in step 3)
1 large red potato (about 8 ounces), peeled and cut into ½-inch
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