Cuisinart EVOLUTIONX CORDLESS RMC-100C Instruction/Recipe Booklet page 12

1 small garlic clove, peeled
½ jalapeño, cut into 1-inch (2.5 cm) pieces
(rib and seeds removed, if desired)
1 green onion, cut into 1-inch (2.5) pieces
1 tablespoon (15 ml) fresh cilantro leaves, stems discarded
2 ripe avocados, halved, pitted
2 tablespoons (30 ml) 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 pro-
cessing, 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 (500 ml)
¾ pound (340 g) beets (about 3 to 4 small), scrubbed
2 large garlic cloves, peeled
½ cup (125 ml) raw walnuts
1 tablespoon (15 ml) fresh lemon juice
½ teaspoon (2.5 ml) kosher salt
¼ teaspoon (1 ml) freshly ground black pepper
1 / to ½ cup (75 to 125 ml) extra virgin olive oil
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Fresh dill leaves for garnish, optional
1. Preheat the oven to 350°F (180°C). 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
1 / cup [75 ml]):
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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
stream and process until the mixture forms a coarse purée.
(NOTE: Use ½ cup [125 ml] of olive oil for a slightly smoother and thinner purée.)
4. Taste and adjust seasoning with more salt and/or lemon juice,
if needed. To serve, garnish with fresh dill leaves, if desired.
Nutritional information per ¼ cup serving (using ½ cup [125 ml] 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.
Makes 1½ cups (375 ml)
1 pound (454 g) tomatillos, husks removed and rinsed
½ small jalapeño pepper (rib and seeds removed, if desired)
1 garlic clove, peeled
½ small onion, peeled and cut into 1-inch (2.5 cm) pieces
½ teaspoon (2.5 ml) kosher salt
½ cup (125 ml) packed cilantro leaves
1 tablespoon (15 ml) grapeseed oil or another neutral oil
1. Place the tomatillos, ½ jalapeño, and garlic clove in a saucepan and cover with cold
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 (30
to 45 ml) of the cooking liquid and drain.
2. Transfer cooked tomatillos, jalapeño, garlic, and reserved cooking liquid to the work
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.
3. Put the grapeseed oil in a small saucepan set over medium heat. When the oil 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,
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