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GUACAMOLE
An all-time favorite, serve guacamole with tortilla chips or vegetable crutités.
Makes
2
⁄3 cups
1 clove garlic, peeled and smashed
1 green onion, trimmed and cut in
1
⁄2-inch pieces
1
⁄2 jalapeño pepper, cored, seeded and cut in
1
⁄2-inch pieces
1 ripe avocado (about 10 ounces), peeled and pitted,
cut into
3
⁄4-inch chunks
1 tablespoon fresh lime juice
1
⁄4 teaspoon cumin powder
1
⁄4 teaspoon powdered coriander
1
⁄4 teaspoon kosher salt
Insert the blade assembly in the prep bowl. Place the garlic, green onion
and jalapeño pepper in the prep bowl. Pulse to chop, 10–12 times. Add
avocado, lime juice, cumin, coriander and salt. Pulse to chop avocado,
10 times, then process continuously until desired consistency is reached,
stopping every 20 to 30 seconds to scrape the bowl.
Transfer to a serving bowl, cover with plastic wrap placed directly on the
guacamole and refrigerate for 30 minutes before serving to allow the
flavors to blend.
Nutritional analysis per tablespoon:
Calories 25 (72% from fat) • carb. 2g • pro. 0g • fat 2g
• sat. fat 0g • chol. 0mg • sod. 65mg • calc 3mg • fiber 1g
ROASTED PEPPER TAPENADE
Makes 1 cup
1 small garlic clove, peeled
1 12-ounce jar of roasted peppers, drained, cut into 1-inch pieces
1
⁄2 sun-dried tomato (oil packed)
2 tablespoons green pimento-stuffed olives, drained
1
⁄2 teaspoon fresh thyme
1
⁄2 teaspoon extra virgin olive oil
pinch salt
pinch pepper
Insert the blade assembly in the prep bowl. Place garlic in the prep bowl
and process for 10–15 seconds; scrape bowl.
Add remaining ingredients to prep bowl pulse evenly 10–15 times to reach
desired consistency. Season to taste. Serve with crackers or crostini.
Nutritional information per 1/4 cup serving:
Calories 50 (42% from fat) • carb. 5g • pro. 1g • fat 2g
• sat. fat 0g • chol. 0mg • sod. 481mg • calc. 16mg• fiber 1g
25