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1 tablespoon
fresh lemon juice
1 teaspoon fresh thyme
1 teaspoon fresh rosemary
1 teaspoon fresh oregano
2 tablespoons extra virgin
olive oil
2 tablespoons
lemon juice
Hot sauce, to taste
Salt and pepper to taste
Tapenade
Serve this pungent and salty spread on crusty baguette slices or
with vegetable crudités. Make extra to use on sandwiches.
1 cup Kalamata olives, pitted
3 garlic cloves, peeled
30 grams (1 ounce)
anchovies
2 tablespoons capers
1 teaspoon lemon rind,
grated
Place all the ingredients in the 3-Cup Chopper bowl and process until
the mixture forms a coarse paste. Refrigerate for up to one week.
Avocado-Edamame Dip
Frozen shelled green soybeans, edamame, can be found in most
supermarkets, usually in the natural food section.
1 medium ripe avocado, peeled
1 cup cooked,
shelled green soybeans
1/4 cup sliced scallions
1/4 cup mayonnaise
Process the avocado and soybeans in the 3-Cup Chopper on HI for
about 7 seconds or until nely chopped. Add remaining ingredients
and process until smooth.
Makes about 2 cups.