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3. Pour evenly among four glasses. Top each glass
with 3 ounces of seltzer and serve.
Nutritional information per serving:
Calories 97 (1% from fat) • carb. 18g • pro. 1g
• fat 0g • sat. fat 0g • chol. 0mg • sod. 13 mg
• calc 18mg • ber 2g
Notable nutrients based on daily percentages:
Vitamin C 81%
DRESSING, SAUCES
AND SOUP
Carrot Ginger Dressing
Delicious over a bed of mixed greens.
Makes about 4 servings
½ pound carrots, about 4 medium carrots
2 ounces fresh ginger, about two 2-inch
pieces
½ medium orange, about 3 ounces,
peeled
¼ lemon, peeled
1 large clove garlic
2 tablespoons rice vinegar
1 tablespoon reduced-sodium soy sauce
4 teaspoons sesame oil
1 tablespoon honey
¼ cup water
pinch sea salt
1. Turn the Cuisinart
®
Juice Extractor to speed 5.
Turn the unit on and juice the carrots, ginger,
orange and lemon. Reserve juice and pulp.
2. In the bowl of a Cuisinart
®
Food Processor tted
with the chopping blade, process the garlic until
nely chopped. Add all of the extracted juice, 3
tablespoons of the mixed pulp, and the remaining
ingredients. Process until completely combined.
Adjust seasonings to taste.
Nutritional information per serving (2 tablespoons):
Calories 58 (64% from fat) • carb. 5g • pro. 0g
• fat 4g • sat. fat 1g • chol. 0mg • sod. 66mg
• calc. 11mg • fiber 1g
Notable nutrients based on daily percentages:
Vitamin A 59% • Beta Carotene 1451mcg
Carrot Fennel Sauce
with Orange
This is a great sauce to serve with sh and seafood,
most notably shrimp.
Makes about ²∕
³
cup
1 teaspoon olive oil
1 small shallot, about ¼ ounce chopped,
or 1 tablespoon
¼ lemon peeled, about ¼ ounce
½ orange peeled, about 2 ounces
½ fennel bulb, about 4 ounces
1 pound carrots, about 8 medium carrots
2 tablespoons unsalted butter, cut into
small cubes
2 tablespoons sliced basil
1. Put the olive oil in a sauce pan and place over
medium heat. Add the chopped shallot and sweat
until soft, about 2 minutes.
2. While the shallot is sweating, turn the Cuisinart
®
Juice Extractor to speed 2. Turn the unit on and
juice the lemon and orange.
3. Increase to speed 5 and juice the fennel and
carrots.
4. Add juice to the saucepan and bring to a simmer.
Allow sauce to simmer for about 30 minutes, until
reduced to about ²∕
³
cup.
5. Once reduced, whisk in both the butter and basil
immediately before serving.
Nutritional information per serving (1 tablespoon):
Calories 51 (48% from fat) • carb. 6g • pro. 1g
• fat 3g • sat. fat 2g • chol. 6mg • sod. 38mg
• calc. 26mg • fiber 1g
Notable nutrients based on daily percentages:
Vitamin A 155%
Red Pepper Reduction
This reduction, with its intense red pepper avor,
is a great sauce for chicken and sh.
Makes about ¼ cup
1 teaspoon olive oil
1 shallot, about ½ ounce
12 ounces red pepper juice, [about 2
pounds (4 medium peppers) juiced on
speed 3]
2 tablespoons unsalted butter, cut into
small cubes (optional)