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temperature with wedges of pita bread, toasted pita chips or vegetable
crudités.
*To roast garlic, peel as many cloves as you need (it will keep
refrigerated for a week in an airtight container, so do lots to have on
hand), and toss them in a small amount of olive oil. Place them in the
centre of a sheet of heavy-duty aluminum foil and roast in a 400ºF
(200°C) oven for 35-45 minutes until tender and golden. The sharp
pungent flavour of the garlic will become sweet and mellow.
Nutritional information per 1/3 cup (75 ml) serving:
Calories 181 (50% from fat) • carb 17g • pro 7g • fat 10g
• sat fat 1g • chol 0mg • sod 389mg•calc 60mg • fiber 6g
GUACAMOLE
Makes 1 cup (250 ml)
1 small clove garlic
2 medium ripe avocados, approximately 1 cup (250 ml) of pulp
2 teaspoons (10 ml) lemon juice
1
⁄2 teaspoon (2 ml) salt
1
⁄4 teaspoon(1 ml) chili powder
Place the garlic in the work bowl fitted with the chopping blade.
Turn machine to On and press High and process until finely chopped,
about 10 seconds. Add remaining ingredients to bowl and pulse on
High for approximately 1
1
⁄2 minutes, until the mixture is completely
smooth and creamy.
Serve immediately or cover the guacamole directly with plastic wrap to
avoid oxidation.
Nutritional information per 1/4 cup (50 ml) serving:
Calories 104 (79% from fat) • carb 5g • pro1g • fat 10g
• sat fat 1g • chol 0mg • sod301mg • calc 9mg • fiber 3g
GRAPE TOMATO SALSA
Makes about 1 cup (250 ml)
1
⁄4 cup (50 ml) fresh cilantro leaves
1 small garlic clove, peeled
1 jalapeño pepper, halved, seeded, cut into
1
⁄2 inch (1.25 cm) pieces
1 green onion, trimmed (include some green),
cut in
1
⁄2-inch (1.25 cm) pieces
1 pint grape tomatoes
1 teaspoon (5 ml) fresh lime juice
1 teaspoon (5 ml) kosher salt
Place cilantro in the work bowl fitted with the chopping blade. Place
cover on bowl and press the On button. Press High and add garlic
through the feed tube and process until finely chopped, about
5 seconds. Scrape work bowl. Add jalapeño, onion, tomatoes, lime
juice, and salt. Turn to Pulse and press High until coarsely chopped,
about 8-10 times.
Nutritional information per tablespoon (15 ml):
Calories 8 (9% from fat) • carb. 2g • pro. 0g • fat 0g
• sat. fat 0g • chol. 0mg • sod. 170mg • calc. 4mg • fiber 0g
MEDITERRANEAN TUNA
Makes 1 cup (250 ml)
1
⁄2 ounce (15 g) red onion
1 6-ounce (170 g) can tuna packed in oil*
1
1
⁄2 tablespoon (25 ml) capers
1 tablespoon (15 ml) fresh parsley
1 teaspoon (5 ml) lemon juice
1
⁄2 teaspoon (2 ml) dried oregano
1
⁄4 teaspoon (1 ml) salt
1 teaspoon (5 ml) extra virgin olive oil (optional)
Place the red onion in the work bowl fitted with the chopping blade.
Place cover on work bowl and press On button. Press High to chop
onion finely, about 15 seconds. Add tuna, 1 tablespoon (15 ml) of
capers, parsley, lemon juice, oregano, and salt. Press Pulse and pulse
on High until tuna mixture is well blended about 6-8 times. If the tuna
mixture appears to be dry, pulse in the optional teaspoon (5 ml) of olive
oil.
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