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RecipeS
GUACAMOLE
This popular Mexican specialty is delicious with chips
A favourite from the Provençal region of France.
and vegetable crudités, or as a topping for grilled
Makes about 1½ cups (375 ml)
chicken or fish.
2
garlic cloves, peeled
Makes about 2 cups (500 ml)
1½
anchovy fillets
2
garlic cloves, peeled
1½
cups (375 ml) pitted niçoise or other
3
green onions, trimmed and cut
imported black olives
into ½-inch (1.25 cm) pieces
¼
cup (50 ml) drained and rinsed capers
1½
jalapeño peppers, cored, seeded and
2
tablespoons (30 ml) Dijon mustard
cut into ½-inch (1.25 cm) pieces
1½
tablespoons (25 ml) fresh lemon juice
3
ripe avocados, peeled, pitted,
(from ½ medium lemon)
and diced
1
tablespoon (15 ml) herbes de provence
3
tablespoons (45 ml) fresh lime juice
or thyme
(juice of 1½ medium limes)
¾
teaspoon (3.75 ml) freshly ground
¾
teaspoon (3.75 ml) ground cumin
black pepper
½
teaspoon (2 ml) ground coriander
¼
cup (50 ml) + 2 tablespoons (30 ml)
¾
teaspoon (3.75 ml) kosher salt
extra virgin olive oil
¾
cup (175 ml) finely chopped tomatoes
Chop the garlic for 5 seconds; scrape the work
Place the garlic, green onions and jalapeño pep-
bowl. Add the anchovies, olives and capers; pulse
pers in the work bowl. Pulse on Chop 10 times;
10 times on Chop. Scrape the work bowl. Add the
scrape the bottom and sides of the work bowl.
mustard, lemon juice, herbes and pepper. Process
Add the avocados, lime juice, cumin, coriander
for 15 seconds on Chop; scrape the work bowl.
and salt. Pulse on Chop 10 times, then process
Process for an additional 15 seconds; scrape the
on Chop continuously for 15 seconds; scrape the
work bowl again then add the olive oil. Process
work bowl. Process on Chop for another 15 to 20
until a thick paste forms, about 20 to 30 seconds.
seconds until smooth and creamy.
Store in an airtight container in the refrigerator for
Transfer to a serving bowl. Stir in chopped
up to a week.
tomatoes before serving.
Nutritional information per serving
Nutritional information per serving
(3 tablespoons [45 ml]):
Calories 80 (88% from fat) • carb. 2g • pro. 1g • fat 9g
Calories 90 (71% from fat) • carb. 6g • pro. 1g • fat 8g
• sat. fat 1g • chol. 0mg • sod. 280mg
• sat. fat 1g • chol. 0mg • sod. 180mg
• calc. 14mg • fiber 4g
TAPENAdE
HUMMUS
Add a roasted red pepper and 1 teaspoon (5 ml) of
herbes de Provence for a variation.
Makes about 2 cups (500 ml)
¹⁄ ³
cup (75 ml) loosely packed italian
parsley leaves
1
garlic clove, peeled
1
can (19 ounces [539 g]) chickpeas,
rinsed and drained
2
tablespoons (30 ml) tahini*
2
tablespoons (30 ml) fresh lemon juice
¼
cup (50 ml) water
½
teaspoon (2 ml) ground cumin
¼
cup (50 ml) extra virgin olive oil
kosher salt and freshly ground black
pepper to taste
Chop the parsley for 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, cumin and reserved parsley 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
(2 tablespoons [30 ml]):
grocery stores.
• calc. 27mg • fiber 1g
Nutritional information per serving
(2 tablespoons [30 ml]):
Calories 80 (56% from fat) • carb. 6g • pro. 2g • fat 5g
• sat. fat 1g • chol. 0mg • sod. 60mg
• calc. 21mg • fiber 2g
PESTO
ROASTEd REd
PEPPER SAUCE
A favourite for dressing pasta, and also wonderful
on steamed potatoes and vegetables. You can vary
Use this sauce for vegetables or meats, or try our
your pesto by using other herbs such as cilantro, mint
creamy variation to use as a dip for fresh vegetable
or parsley and by using other nuts such as almonds,
pecans or walnuts.
Makes about 2 cups (500 ml)
Makes about ¾ cup (175 ml)
3
garlic cloves, peeled
1½
ounces (43 g) Reggiano parmigiano,
2
strips lemon zest (1 x ½ inches [2.5 x
cut into ½-inch (1.25 cm) cubes
1.25 cm]), white pith removed
¹⁄ ³
cup (75 ml) toasted pine nuts
1½
teaspoons (7 ml) kosher salt
2
garlic cloves, peeled
1½
teaspoons (7 ml) herbes de provence
¾
teaspoon (3.75 ml) kosher salt
2
tablespoons (30 ml) fresh lemon juice
1½
cup (375 ml) packed fresh basil leaves
2
tablespoons (30 ml) regular or white
½
cup (125 ml) extra virgin olive oil
balsamic vinegar
Place the cheese in the work bowl; pulse on Chop
¹⁄ ³
cup (75 ml) extra virgin olive oil
5 times; process continuously on Chop until finely
3
jars (12 ounces [340 g] each) roasted
ground, about 10 seconds. Remove and reserve.
red peppers, drained but not rinsed
Add nuts to the work bowl; pulse on Chop 5
Add the garlic, zest, salt, and herbes to the work
times. Remove and reserve with the cheese.
bowl; chop for 5 to 10 seconds. Scrape the bot-
Add the garlic and salt to the work bowl; process
tom and sides of the work bowl. Add the lemon
5 seconds on Chop. Scrape the work bowl. Add
juice, vinegar, olive oil and peppers. Pulse on
the basil leaves and half of the olive oil. Pulse on
Chop, 10 times, then process for 15 to 20 seconds
Grind 10 times then grind continuously for about
until smooth.
15 seconds; scrape the bowl. With the machine
Transfer to a resealable container and refrigerate
running on Grind, add the remaining oil slowly, in
for at least 30 minutes to allow the flavours to
a steady stream, through one of the holes in the
blend. The sauce will keep up to 1 week
recessed area of the cover. After all the oil has
refrigerated.
been added, process on Grind for an additional
10 seconds. Add the reserved cheese and nuts to
Roasted Red pepper Dip Variation: Make half
the mixture; pulse 10 times on Chop to blend.
the recipe. Add 2 ounces (60 g) of regular or low-
fat cream cheese and ¼ cup (50 ml) of sour cream
Transfer pesto to an airtight container. Pesto will
or plain yogurt that has been drained; chop for 10
keep in refrigerator for up to a week. It may also
to 15 seconds until homogenous.
be frozen.
Nutritional information per serving
Nutritional information per serving
(1 tablespoon [15 ml]):
Calories 21 (40% from fat) • carb. 3g • pro. 1g • fat 1g
Calories 120 (91% from fat) • carb. 1g • pro. 2g • fat 13g
• sat. fat 0g • chol. 0mg • sod. 1092mg
• sat. fat 2g • chol. 5mg • sod. 200mg
• calc. 52mg • fiber 0g
MANGO SALSA
Mango salsa is excellent served over grilled fish such
as salmon, tuna, swordfish or scallops, and grilled
chicken, duck or pork tenderloin. It can also be served
like traditional tomato salsa with tortilla chips.
crudités or pita chips.
Makes 4 cups (1 L)
½
red bell pepper (about 1 ounce [30 g]),
cut into ½-inch (1.25 cm) pieces (¼ cup
50 ml])
2
small garlic cloves, peeled
1
jalapeño pepper, stemmed and seeded,
cut into ½-inch (1.25 cm) pieces
1
small red onion (about 1½ ounces
[43 g]), peeled, cut into ½-inch pieces
2
mango, peeled and pitted,
cut into ½-inch (2.5 cm) pieces, divided
3
tablespoons (45 ml) fresh cilantro leaves
1
tablespoon fresh lime juice
3
tablespoons (45 ml) rice vinegar (may
use raspberry or white balsamic vinegar)
1
teaspoon (5 ml) honey
Place the red pepper in the bowl of your Cuisinart
Chopper/Grinder fitted with the chopping blade.
Pulse 4 to 6 times, or until roughly chopped.
Transfer to a medium mixing bowl; reserve.
Add the garlic, jalapeño pepper and onion to the
work bowl. Pulse 6 to 7 times to chop. Remove
and add to the bowl with the reserved red pepper.
Add ½ of the mango and cilantro to work bowl
and pulse until mango is roughly chopped, about
10 pulses. Transfer to the bowl with the reserved
vegetables; reserve. Repeat with the remaining
mango. Combine the lime juice, vinegar and
honey; stir well into the reserved mixture.
(2 tablespoons [30 ml]):
Cover and let sit for 30 minutes to allow the
flavours to blend.
• calc. 28mg • fiber 1g
If not using immediately, cover and refrigerate.
®
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