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Nutritional information per ¼-cup (50 ml) serving:
Calories 173 (47% from fat) • carb. 19g • pro. 4g •
fat 9g • sat. fat 1g • chol 0mg sod. 108mg •
calc. 27mg • fiber 2g
RUSTIC TOMATO SAUCE
Makes about 8 cups (2 L)
1 tablespoon extra virgin olive oil
1 onion (8 ounces [240 g]), peeled and
cut into ½-inch (1.25 cm) pieces
2 carrots (4 ounces [120 g] each), peeled
and cut into ½-inch (1.25 cm) pieces
2 ribs celery, trimmed and cut into ½-inch
(1.25 cm) pieces
4 cloves garlic, peeled
1 teaspoon (5 ml) dried oregano
1 teaspoon (5 ml) dried basil
4 roasted red bell peppers, cut into 1-inch
(2.5 cm) pieces
½ cup (125 ml) dry white wine
(such as vermouth)
2 tablespoons (30 ml) tomato paste
3 15-ounce (445 g) cans recipe-ready
diced tomatoes with juice
½ teaspoon (2 ml) kosher salt
¼ teaspoon (1 ml) freshly ground black
pepper
In a 3½-quart (3.3 L) saucepan, heat the olive oil
over medium heat. Add the onion, carrots, celery,
garlic, oregano and basil. Cover loosely and cook
until the vegetables are softened, 6 to 8 minutes.
Stir in the roasted red peppers, wine, tomato paste,
and tomatoes. Bring to a boil, then reduce heat
and simmer for 35 to 40 minutes, loosely covered.
Uncover and simmer for 15 to 20 minutes longer to
thicken. Turn off heat and let sit 5 minutes.
Strain the solids from the liquids, and return the
liquid to the saucepan. Place the solids in the
blender jar with ½ cup (125 ml) of the cooking
liquid. Cover the blender jar. Press On and Pulse.
Pulse 10 times to chop. Use a plastic spatula to
scrape the sides of the blender jar. Blend on high
for 30 to 40 seconds, until smooth, and press Off.
Return the puréed tomato mixture to the liquid in
the saucepan and reheat gently over medium low
heat. Add salt and pepper.
Serve immediately or keep in refrigerator for up to
5 days.
Nutritional information per ½-cup (125 ml) serving:
Calories 48 (17% from fat) • carb. 8g • pro. 1g •
fat 1g • sat. fat 0g • chol. 0mg • sod. 194mg •
calc. 26mg • fiber 2g
SPRINGTIME CHÈVRE DRESSING
This elegant dressing is wonderful on grilled
vegetables and grilled chicken and is fantastic
on warm potato salad or baked potatoes.
Makes 2½ cups
¼ cup nonfat yogurt
½ cup buttermilk
16½ ounces chèvre
2 scallions, roughly chopped
2 tablespoons (30 ml) fresh parsley
2 teaspoons (10 ml) lemon juice
½ teaspoon (2 ml) kosher salt
freshly ground black pepper
Attach the dispenser tap to the blender collar.
Place ingredients in blender jar in order listed. Place
cover with blending stick on the blender jar. Press
On. Turn blender on high and process for 30 to 40
seconds until smooth. Press Off once it is smooth,
if not dispensing immediately.
To dispense dressing: With blender on low, place
a serving bowl or pitcher under the dispenser tap.
Pull down the dispenser tap and stir contents with
the blending stick as dressing is dispensing.
Nutritional information per ¼-cup (50 ml) serving:
Calories 179 (68% from fat) • carb. 2g • pro. 12g •
fat 14g • sat. fat 9g • chol. 36mg • sod. 277mg •
calc. 235mg • fiber 0g
CREAMY DILL DRESSING
Makes about 3 cups (750 ml)
1 cup (250 ml) buttermilk
¾ cup (175 ml) sour cream
½ cup (125 ml) light mayonnaise
2
⁄
3
cup (150 ml) fresh dill, packed
1 tablespoon + 1 teaspoon (20 ml) fresh
lemon juice
1 tablespoon (15 ml) chopped shallot
¾ teaspoon (4 ml) kosher salt freshly
ground pepper
Attach the dispenser tap to the blender collar.
Place ingredients in blender jar in order listed.
Place cover with blending stick on the blender jar.
Press On. Turn blender on high and process for 20
to 30 seconds until smooth. Press Off once it is
smooth, if not dispensing immediately.
To dispense dressing: With blender on low, place
a serving bowl or pitcher under the dispenser tap.
Pull down the dispenser tap and stir contents with
the blending stick as dressing is dispensing.
Serve dressing immediately or keep in refrigerator
for up to 5 days.
Nutritional information per 1-ounce (30 ml) serving:
Calories 36 (79% from fat) • carb 1g • pro. 1g • fat 3g •
sat. fat 1g • chol. 5mg • sod. 93mg • calc. 21mg • fiber 1g
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