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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 cloves garlic, 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
peppers 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 sec-
onds; 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
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
A favorite from the Provençal region of France.
Makes about 1½ cups
2 cloves garlic, 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 herbs 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, herbs and pep-
per. 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
herbs de Provence for a variation.
Makes about 2 cups
1
⁄
3
cup loosely packed Italian parsley leaves
1 clove garlic, 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
Insert metal blade. Add parsley to 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 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
7
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