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BASICS
PEANUT BUTTER
You’ll be pleasantly surprised how easy it is to make your own nut butter; be
sure to use unsalted nuts so you can control the amount of seasoning
in the fi nal product.
Makes about 1 cup
1. Insert the chopping blade into the work bowl of the
food processor. Pulse peanuts about 10 times and then
process on Low until drops of oil are visible and the
mixture is very smooth, about 4 to 5 minutes, depend-
ing on desired consistency. (You may need to stop to
scrape down the sides of the bowl periodically.)
2. Add salt and pulse 2 to 3 times to incorporate. Adjust
seasoning as desired.
TIP: This method can be done with any of your favorite
nuts; try adding sweet or savory spices to the spread for
more complex fl avor.
Nutritional information per serving (1 tablespoon):
Calories 116 (71% from fat) • carb. 4g • pro. 5g • fat 10g
• sat. fat 1g • chol. 0mg • sod. 105mg • calc. 11mg • fi ber 2g
2 CUPS UNSALTED, DRY ROASTED
PEANUTS
KOSHER SALT TO TASTE
BASIC VINAIGRETTE
This classic vinaigrette can be tossed with mixed greens or drizzled over
grilled chicken – and it works great as a marinade, too.
Makes 1 cup
1. Insert the chopping blade into the work bowl of the
food processor. Add the vinegar, shallot, mustard, salt
and pepper to the bowl and process on Low to
combine and fi nely chop.
2. With machine running on Low, pour the olive oil
through the drizzle hole in the pusher until all
ingredients are homogenous, about 1½ to 2 minutes.
Nutritional information per serving (1 tablespoon):
Calories 106 (82% from fat) • carb. 1g • pro. 0g • fat 11g
• sat. fat 2g • chol. 0mg • sod. 91mg • calc. 1mg • fi ber 0g
1½ TEASPOONS CHAMPAGNE VINEGAR
½ SMALL SHALLOT (ABOUT ¾
OUNCE), PEELED AND HALVED
1 TEASPOON DIJON MUSTARD
½ TEASPOON KOSHER SALT
¼ TEASPOON GROUND WHITE PEPPER
¾ CUP EXTRA VIRGIN OLIVE OIL