Roasted Beet And Walnut Dip; Tomatillo Salsa Verde - Cuisinart EVOLUTIONX RMC-100 Instruction/Recipe Booklet

1 tablespoon fresh cilantro leaves, stems discarded
2 ripe avocados, halved, pitted
2 tablespoons fresh lime juice
¾ teaspoon kosher salt
1. Put the garlic clove, jalapeño, green onion and cilantro in the work bowl. Pulse on
Chop to roughly but evenly chop, about 8 to 10 pulses.
2. Scrape down the sides of the bowl. Scoop out the flesh of the avocados, in pieces,
directly into the work bowl; add the lime juice and salt. Pulse on Chop to start
processing, then run on Chop continuously to achieve desired consistency.
Nutritional information per serving (
Calories 118 (74% from fat) • carb. 7g • pro. 1g • fat 10g • sat. fat 1g
• chol. 0mg • sod. 434mg • calc. 13mg • fiber 5g

Roasted Beet and Walnut Dip

This jewel-toned dip was inspired by skordalia, a Greek spread traditionally
prepared with potatoes and lots of garlic. We held the garlic, but called upon
beets for their lovely earthiness.
Makes 2 cups
¾ pound beets (about 3 to 4 small), scrubbed
2 large garlic cloves, peeled
½ cup raw walnuts
1 tablespoon fresh lemon juice
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 / to ½ cup extra virgin olive oil
3
Fresh dill leaves for garnish, optional
1. Preheat the oven to 350°F. Individually wrap beets in foil and roast on a sheet
pan for 55 to 60 minutes, or until tender enough to be easily pierced with the tip
of a sharp knife. Transfer beets to a dish and let cool in foil. Meanwhile, place the
walnuts on the sheet pan and toast in the preheated oven for 8 to 10 minutes,
until just fragrant. When beets are just cool enough to handle, gently rub off
skins under cool, running water. Quarter beets and reserve.
2. Put the garlic cloves in the work bowl. Run on Chop continuously to finely chop,
about 5 seconds. Add the walnuts and pulse on Chop to start processing,
about 10 to 12 pulses. Add the quartered beets, lemon juice, salt, and pepper,
and run on Chop continuously, until finely chopped and incorporated, about 15
to 20 seconds.
3. Scrape down the bowl. With the machine running, add the olive oil in a steady
4. Taste and adjust seasoning with more salt and/or lemon juice, if needed. To serve,
1 / cup):
3
Makes 1½ cups
1
½
1
½
½
½
1
1. Place the tomatillos, ½ jalapeño, and garlic clove in a saucepan and cover with cold
2. Transfer cooked tomatillos, jalapeño, garlic, and reserved cooking liquid to the work
3. Put the grapeseed oil in a small saucepan set over medium heat. When the oil
4. Let cool to room temperature and serve as desired. (Salsa will keep in the
13
stream and process until the mixture forms a coarse purée. (NOTE: Use ½ cup
of olive oil for a slightly smoother and thinner purée.)
garnish with fresh dill leaves, if desired.
Nutritional information per ¼ cup serving (using ½ cup olive oil):
Calories 189 (86% from fat) • carb. 5g • pro. 2g • fat 19g • sat. fat 2g
• chol. 0mg • sod. 103mg • calc. 28mg • fiber 1g

Tomatillo Salsa Verde

This acetic green Mexican salsa is perfect thrown into enchiladas or migas,
or simply used as a topping for tacos, nachos, and just about anything.
pound tomatillos, husks removed and rinsed
small jalapeño pepper (rib and seeds removed, if desired)
garlic clove, peeled
small onion, peeled and cut into 1-inch pieces
teaspoon kosher salt
cup packed cilantro leaves
tablespoon grapeseed oil or another neutral oil
water. Bring to a boil and reduce to simmer on medium-high heat for 10 minutes,
until tomatillos have turned olive green and are soft. Reserve 2 to 3 tablespoons
of the cooking liquid and drain.
bowl. Pulse on Chop to roughly chop, about 8 to 10 pulses. Scrape down the bowl.
Add the onion, salt, and cilantro and run on Chop continuously until smooth.
is hot, carefully pour in the salsa and let simmer for 5 to 7 minutes, until slightly
thickened. Remove from heat. Taste and adjust salt, if needed.
refrigerator up to 1 week.)
Nutritional information per serving (2 tablespoons):
Calories 18 (53% from fat) • carb. 2g • pro. 0g • fat 1g • sat. fat 0g
• chol. 0mg • sod. 36mg • calc. 6mg • fiber 1g