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Place all ingredients in the Mixing/Measuring Cup. Process until
combined, about 10–15 seconds. Keep unused portions in an airtight
container in the refrigerator up to 2 weeks.
Nutritional analysis per tablespoon (15 ml):
Calories 91(98% from fat) • carb. 0g • pro. 0g • fat 10g
• sat. fat 1g • chol. 0mg • sod. 23mg • calc. 0mg • fiber 0g
CREAMY PARMESAN & ROASTED GARLIC DRESSING
Similar to a Caesar dressing, but made with roasted garlic to
give the dressing a more mellow flavour.
Makes about 1
1
⁄3 cups (325 ml)
1 ounce (30 g) Parmigiano-Reggiano cheese, cut in
1
⁄2-inch
(1.25 cm) cubes
4 cloves roasted garlic*
2 tablespoons (30 ml) fresh lemon juice
2 tablespoons (30 ml) red or white wine vinegar
2 tablespoons (30 ml) lowfat mayonnaise or pasteurized liquid
egg product (such as EggBeaters
®
)
1 tablespoon (15 ml) Dijon mustard
1 tablespoon (15 ml) anchovy paste
1 teaspoon (5 ml) Worcestershire sauce
1 teaspoon (5 ml) freshly ground pepper
1 cup (250 ml) extra virgin olive oil
Tabasco
®
or other hot sauce (to taste)
Insert the blade assembly in the prep bowl. Place the cheese cubes in the
prep bowl. Pulse to chop, 10 times, then process to chop finely, about
15–20 seconds. Add remaining ingredients to prep bowl. Process for
about 30–40 seconds, until creamy and totally emulsified.
Nutritional analysis per tablespoon (15 ml):
Calories 53 (89% from fat) • carb. 1g • pro. 1g • fat 5g
• sat. fat 1g • chol. 4mg • sod. 82mg • calc. 18mg • fiber 0g
*To roast garlic: Place 12 or more peeled cloves in a double thickness of
aluminum foil, toss with a tablespoon of olive oil and fold the foil to seal.
Place in 375˚F (190°C) oven for 30–40 minutes, until tender and
browned. If you do not wish to roast the garlic, you may blanch it until
tender.
Egg Beaters
®
is a registered trademark owned by Nabisco Inc.
23
4 ounces (125 g) yellow onion cut into quarters
2 garlic cloves, peeled and crushed
3
1
⁄2 ounces (100 g) red pepper, cut into 1-inch (2.5 cm) pieces
3 ounces (85 g) eggplant, peeled and cut into 1-inch (2.5 cm)
pieces
3 ounces (85 g) zucchini, cut into 1-inch (2.5 cm) pieces
3 ounces (85 g) summer squash, cut into 1-inch (2.5 cm) pieces
1 small carrot, peeled and cut into
1
⁄2-inch (1.25 cm) pieces
1
⁄4 cup (50 ml) dry white wine
1 sprig fresh thyme
3
⁄4 teaspoon (4 ml) salt
1 28-ounce (875 g) can diced tomatoes
Insert the blade assembly in the prep bowl. Place the onion in the prep
bowl and pulse approximately 8 times to a rough chop.
Heat the olive oil in a 3-quart (3 L) saucepan over medium heat. Add the
chopped onion and the crushed garlic cloves to the pan and reduce heat
to low. One at a time, place the remaining vegetables in the prep bowl
and chop with 8 even pulses and then add to the pan, stirring between
each addition. After carrot is added, stir and allow vegetables to cook over
low heat for about 15 minutes. Add white wine and reduce wine to 1 table-
spoon. Add thyme, salt, and tomatoes. Simmer for 25 minutes longer.
Insert the blender into the saucepan, making sure the protective guard is
submerged. Blend, using an up-and-down motion until ingredients are
well combined, about 50–60 seconds.
Nutritional information per 1/4 cup (50 ml) serving:
Calories 60 (25% from fat) • carb. 9g • pro. 2g • fat 2g
• sat. fat 0g • chol. 0mg • sod. 351mg • calc. 29mg • fiber 3g
BASIC VINAIGRETTE
Use this basic vinaigrette as a guide and change your vinegar/oil
flavours to come up with appropriate combinations to create exciting
salads. You may add other flavours such as crushed or roasted garlic,
chopped shallots, fresh or dried herbs, sun-dried tomatoes, honey,
lemon juice, or flavoured vinegars.
Makes 1 cup (250 ml)
1
⁄4 cup (50 ml) wine vinegar
1 tablespoon (15 ml) Dijon mustard
3
⁄4 cup (175 ml) salad or olive oil
kosher salt and freshly ground pepper to taste
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