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Tapenade
Makes 4 servings
6 ounces pitted black olives
2 tablespoons capers
2 ounces anchovy fillets (8 fillets)
1 teaspoon lemon juice
1 teaspoon yellow mustard
4 tablespoons olive oil
1. Put all ingredients in blender jar and
secure lid.
2. Purée on speed 2, gradually increasing
to speed 10 until mixture is smooth
(about 10 seconds).
3. Serve immediately.
Nutritional information per serving (3 oz):
Calories 140 (86% from fat) • carb. 3g • pro. 3g
• fat 13g • sat. fat .5g • chol. 15mg • sod. 1820mg
• calc. 0mg • fiber 0g
Caesar Salad
Makes 12 servings
1 head romaine lettuce
3 ounces Parmesan cheese
1 large garlic clove
4 anchovy fillets
2 tablespoons egg substitute
1 tablespoon lemon juice
2 tablespoons Dijon mustard
½ teaspoon red wine vinegar
1
/
8
teaspoon ground white pepper
½ cup vegetable oil
1 cup croutons
1. Clean lettuce and tear or cut into
1-inch pieces. Dry it well and reserve in
a large bowl.
2. Cut cheese into 1-inch pieces, put into
blender jar and secure lid.
3. Mix on speed 10 until nely grated (about 6
seconds). Add to romaine in bowl.
4. Put all remaining ingredients except oil in
jar, secure lid and mix on speed 4 until well
mixed (about 4 seconds).
5. Add oil through the opening in lid while
blending on speed 6 until all the oil is
incorporated into the dressing.
6. Serve immediately. Dressing can be stored
in refrigerator for 1 week.
Nutritional information per serving
including lettuce (3 oz serving):
Calories 205 (56% from fat) • carb. 33g • pro. 12g
• fat 25g • sat. fat 5g • chol. 15mg • sod. 710mg
• calc. 200mg • fiber 4g
Lemon Tart
Makes 8 servings
5 medium lemons
1½ cups granulated sugar
2 tablespoons cornstarch
2 tablespoons unsalted butter
5 large eggs
1 pie crust
1. Preheat oven to 375°F.
2. With a vegetable peeler, remove the zest of
the lemon, being careful not to include any
of the bitter white pith. Reserve lemons. Put
zest and sugar in blender jar and secure lid.
3. Pulse 8 to 10 times until zest is nely
chopped.
4. Squeeze lemons and add juice to jar.
5. Add remaining ingredients to jar and
blend on speed 6 until well combined
(about 20 seconds).
6. Pour mixture into a pie pan prepared with
your favorite crust and bake until golden
(about 40 minutes).
7. Serve immediately.
Nutritional information per serving:
Calories 230 (22% from fat) • carb. 40g • pro. 4g
• fat 6g • sat. fat 3g • chol. 140mg • sod. 45mg
• calc. 20mg • fiber 0g
12
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