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BASIC VINAIGRETTE
This basic vinaigrette is perfect for a
crisp green salad. You may add herbs or
use flavoured vinegars.
Makes about 1½ cups (375 ml), and can be
doubled or tripled
1 garlic clove, peeled
2 tablespoons Dijon-style mustard
½ cup wine vinegar
1 teaspoon kosher salt
½ teaspoon freshly ground pepper
2
⁄
3
cup extra virgin olive oil
2
⁄
3
cup vegetable oil
Attach the dispenser tap to the blender collar.
Place the garlic in the blender jar and cover jar.
Place cover with blending stick on the blender jar.
Press On and pulse. Pulse 5 times on high to chop
the garlic. Add the mustard, vinegar, salt and
pepper. Turn the blender on high and blend for
10 to 15 seconds. With the blender running, add
the oils in a slow, steady stream, taking about 20
seconds, then blend for 20 seconds longer until
completely emulsified.
Press Off once it is emulsified, 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.
You may change the basic vinaigrette by using
different flavors of the vinegar, mustard or oil. Try
using fresh lemon juice and a little honey for a
honey-mustard vinaigrette. Add fresh herbs, sun-
dried tomatoes, or pesto for other flavor changes.
Nutritional information per tablespoon (15 ml):
Calories 109 (97% from fat) • carb. 1g • pro. 0g •
fat 12g • sat. fat 2g • chol. 0mg • sod. 86mg •
calc. 1mg • fiber 0g
SOUPS
AVOCADO AND CUCUMBER SOUP
The perfect soup for a hot summer day.
If you have extra-large avocados reduce the
number of avocados to 2. This soup can also
double as a delicious sauce.
Makes 5¾ cups (1.4 L)
3 avocados
1½ cups (375 ml) cucumber, peeled, seeded,
and diced
6 tablespoons (90 ml) fresh lemon juice
(about 2 lemons)
½ cup (125ml) lowfat plain yogurt
6 ice cubes
1 cup (250 ml) water
3 tablespoons (45 ml) fresh cilantro (or your
favourite fresh herb) dash hot sauce
1½ teaspoons (7 ml) kosher salt
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 soup: With blender on low, place a
serving bowl or pitcher underneath the dispenser
tap. Pull down the dispenser tap and stir contents
with the blending stick as soup is dispensing.
Serve soup immediately or keep in refrigerator
for up to 5 days.
Nutritional information per ¼-cup (50 ml) serving:
Calories 45 (73% from fat) • carb. 3g • pro. 1g • fat 4g •
sat. fat 1g • chol. 0mg • sod. 94mg • calc. 14mg • fiber 0g
CREAMY SPINACH AND WATERCRESS SOUP
Makes 6 cups (1.5 L)
½ tablespoons (7 ml) unsalted butter
2 cups (500 ml) leeks, white and pale green
parts only, washed and chopped (about 7 to
8 ounces [210 - 240 g] of leeks)
1½ tablespoons (25 ml) unbleached flour
¼ cup (50 ml) white wine
1 medium-small potato (about 6 ounces
[170 g]), cut into 1-inch (2.5 cm) dice
5¼ cups (1.3 L) chicken or vegetable stock
1 10-ounce (295 g) package frozen
spinach, defrosted and drained
1 bunch watercress, washed and roughly
chopped
¼ teaspoon (1 ml) nutmeg
¾ teaspoon (4 ml) kosher salt
¼ cup (1 ml) heavy cream freshly ground
black pepper
Place the butter in a 3½-quart sauté pan over
medium low heat. Stir in chopped leeks and sweat
with lid on for about 10 to 15 minutes. Once leeks
are very soft, add flour and stir over heat for about
3 minutes. Add white wine and reduce until just a
touch remains. Stir in potatoes and add chicken/
vegetable stock. Bring to a boil and then reduce to
a simmer until the potatoes are soft, approximately
20 minutes. Once potatoes are soft, stir in spinach
and cook for about 3 minutes. Stir in watercress,
nutmeg, and salt. When watercress is soft, stir
in heavy cream. Bring to a low simmer for 3 to 4
minutes.
Place contents of pan in blender jar. Place cover
with blending stick on the blender jar. With your
hand and a dishtowel FIRMLY securing the blender
lid, press On. Blend on low and then high for 30
seconds.
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