Oster Top Chop 4-Cup Food Processor User Manual page 5

Tapenade
Serve this pungent and salty spread on crusty baguette slices or with
vegetable crudités. Make extra to use on sandwiches.
1 cup Kalamata olives, pitted
3 garlic cloves, peeled
30 grams (1 ounce)
anchovies
2 tablespoons capers
1 teaspoon lemon rind,
grated
Place all the ingredients in the 4-Cup Chopper bowl and process until
the mixture forms a coarse paste. Refrigerate for up to one week.
Avocado-Edamame Dip
Frozen shelled green soybeans, edamame, can be found in most
supermarkets, usually in the natural food section.
1 medium ripe avocado, peeled
1 cup cooked,
shelled green soybeans
1/4 cup sliced scallions
1/4 cup mayonnaise
Process the avocado and soybeans in the 4-Cup Chopper for about
7 seconds or until finely chopped. Add remaining ingredients and
process until smooth.
Makes about 2 cups.
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1 tablespoon
fresh lemon juice
1 teaspoon fresh thyme
1 teaspoon fresh rosemary
1 teaspoon fresh oregano
2 tablespoons extra virgin
olive oil
2 tablespoons lemon juice
Hot sauce, to taste
Salt and pepper to taste
Chicken with Herb Crust
1/2–1 cup Dijon mustard
2 tablespoons fresh parsley,
stemmed
1 tablespoons fresh rosemary,
stemmed
3 shallots
2 teaspoons freshly cracked
black pepper
1/2 cup balsamic vinegar,
may substitute red wine
or red wine vinegar
Cover chicken generously with mustard. Place parsley, sage, rosemary,
thyme, shallots, salt and pepper in the 4-Cup Chopper. Process until
herbs are chopped and fragrant and shallots are minced. Press herb
mixture into the mustard slathered chicken. Preheat large heavy skillet
on medium heat. Heat 2 tablespoons oil and sauté chicken, skin side
down and cook meat on both sides, turning once, until chicken is
cooked through. Adjust heat
if necessary to avoid burning.
Remove chicken and deglaze pan with vinegar. Scrape up bits on
bottom of pan and cook until liquid is reduced by half. Pour over
chicken.
Serves 4.
Persillade
This is a great topping for chicken, lamb, pork or fish.
1 bunch flat leaf parsley, stemmed
1 lemon, peel removed
with vegetable peeler and reserved
4 garlic cloves or shallots, peeled
Place all ingredients in 4-Cup Chopper. Pulse until ingredients are
finely minced and incorporated.
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1 large chicken, cut up in
parts (skin may be removed
if desired)
2 tablespoons fresh sage,
stemmed
3 tablespoons fresh thyme,
stemmed
2 teaspoons kosher salt
2 tablespoons extra virgin
olive oil
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