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8
RECIPES
GUACAMOLE
This popular Mexican specialty is delicious with chips
and vegetable crudités, or as a topping for grilled
chicken or fish.
Makes about 2 cups
2 garlic cloves, peeled
3 green onions, trimmed and cut
into ½-inch pieces
1½ jalapeño peppers, cored, seeded and
cut into ½-inch pieces
3 ripe avocados, peeled, pitted,
and diced
3 tablespoons fresh lime juice
(juice of 1½ medium limes)
¾ teaspoon ground cumin
½ teaspoon ground coriander
¾ teaspoon kosher salt
¾ cup finely chopped tomatoes
Place the garlic, green onions and jalapeño pep-
pers in the work bowl. Pulse on Chop 10 times;
scrape the bottom and sides of the work bowl.
Add the avocados, lime juice, cumin, coriander
and salt. Pulse on Chop 10 times, then process
on Chop continuously for 15 seconds; scrape the
work bowl. Process on Chop for another 15 to 20
seconds until smooth and creamy.
Transfer to a serving bowl. Stir in chopped toma-
toes before serving.
Nutritional information per serving (3 tablespoons):
Calories 90 (71% from fat) • carb. 6g • pro. 1g • fat 8g
• sat. fat 1g • chol. 0mg • sod. 180mg
• calc. 14mg • fiber 4g
TAPENADE
A favorite from the Provençal region of France.
Makes about 1½ cups
2 garlic cloves, peeled
1½ anchovy fillets
1½ cups pitted niçoise or other imported
black olives
¼ cup drained and rinsed capers
2 tablespoons Dijon mustard
1½ tablespoons fresh lemon juice
(from ½ medium lemon)
1 tablespoon herbes de Provence or
thyme
¾ teaspoon freshly ground black pepper
¼ cup + 2 tablespoons extra virgin
olive oil
Chop the garlic for 5 seconds; scrape the work
bowl. Add the anchovies, olives and capers; pulse
10 times on Chop. Scrape the work bowl. Add the
mustard, lemon juice, herbes and pepper. Process
for 15 seconds on Chop; scrape the work bowl.
Process for an additional 15 seconds; scrape the
work bowl again then add the olive oil. Process
until a thick paste forms, about 20 to 30 seconds.
Store in an airtight container in the refrigerator for
up to a week.
Nutritional information per serving (2 tablespoons):
Calories 80 (88% from fat) • carb. 2g • pro. 1g • fat 9g
• sat. fat 1g • chol. 0mg • sod. 280mg
• calc. 27mg • fiber 1g
HUMMUS
Add a roasted red pepper and 1 teaspoon of
herbes de Provence for a variation.
Makes about 2 cups
¹⁄
³
cup loosely packed Italian parsley
leaves
1 garlic clove, peeled
1 can (19 ounces) chickpeas, rinsed and
drained
2 tablespoons tahini*
2 tablespoons fresh lemon juice
¼ cup water
½ teaspoon ground cumin
¼ cup extra virgin olive oil
kosher salt and freshly ground black
pepper to taste
Chop the parsley for 5 seconds; remove and
reserve. With machine running, drop garlic
through feed tube. Process until finely chopped,
about 5 seconds. Add chickpeas, tahini, lemon
juice, water, cumin and reserved parsley to work
bowl; process until smooth, 1½ to 2 minutes,
stopping to scrape work bowl as needed one or
two times. With the machine running, add the
olive oil in a steady stream and process until the
mixture is smooth and creamy.
Taste and season with kosher salt and freshly
ground pepper.
*Tahini is a sesame seed paste available in most
grocery stores.
Nutritional information per serving (2 tablespoons):
Calories 80 (56% from fat) • carb. 6g • pro. 2g • fat 5g
• sat. fat 1g • chol. 0mg • sod. 60mg
• calc. 21mg • fiber 2g
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