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11
RECIPES
Guacamole
An obvious partner for tortilla chips, Guacamole is
also delicious as a spread in a sandwich or as a
topping for chicken.
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 cut into
eighths
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 peppers
in the work bowl. Pulse 10 times; scrape the bottom
and sides of the work bowl. Add the avocados, lime
juice, cumin, coriander and salt. Pulse 10 times, then
process continuously for 15 seconds; scrape the
work bowl. Process for another 15 to 20 seconds
until smooth and creamy.
Transfer to a serving bowl. Stir in chopped tomatoes
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
This briny French spread can top crusty bread or be
used as a dip for crisp veggies.
Makes about 1½ cups
2 garlic cloves, peeled
1½ anchovy fillets
1½ cups pitted niçoise or other 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. Scrape the work bowl. Add the mustard,
lemon juice, herbs, and pepper. Process for 15
seconds; scrape the work bowl. Process for an
additional 15 seconds; scrape the work bowl again,
then slowly 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 tablespoon fresh
herbs for a variation.
Makes about 2 cups
1
⁄
3
cup loosely packed Italian parsley leaves
1 garlic clove, peeled
1 can (15 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
Put the parsley in the work bowl. Process to chop, 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 and cumin 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 sesame seed paste, found 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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