User guide

27
BASICS
TOMATO SALSA
Serve warm tortilla chips alongside this fresh and tangy salsa.
Makes about 2 cups
1. Insert the chopping blade into the work bowl of the
food processor. Add the cilantro, scallions, garlic and
jalapeño and pulse to chop, about 10 pulses. Add the
salt, tomatoes and lime juice and pulse to chop until
desired consistency is reached, about 8 to 10 pulses.
2. Taste and adjust seasoning accordingly. Depending
on desired consistency, strain salsa to remove excess
liquid.
Nutritional information per serving (¼ cup):
Calories 11 (7% from fat) • carb. 2g • pro. 0g • fat 0g
• sat. fat 0g • chol. 0mg • sod. 287mg • calc. 7mg • fi ber 1g
¼ CUP FRESH CILANTRO, STEMS
DISCARDED
2 SMALL SCALLIONS, CUT
INTO 1-INCH PIECES
1 SMALL GARLIC CLOVE
1 JALAPEÑO, SEEDED AND
CUT INTO ½-INCH PIECES
¾ TEASPOON KOSHER SALT
2 CUPS GRAPE TOMATOES
1 TEASPOON FRESH LIME JUICE
RÉMOULADE
This sauce not only complements seafood, but also pairs well with freshly
steamed vegetables. For a richer, thicker consistency, use Greek yogurt
in place of regular.
Makes 2
1
⁄3 cups
1. Insert the chopping blade into the work bowl of the
food processor. Add the shallot, parsley and dill;
pulse to chop, about 10 pulses. Scrape down the
sides of the bowl and add the mustard and capers
and pulse 5 to 10 times to chop.
2. Add the mayonnaise, yogurt, relish and black pepper;
use 5 long pulses to combine. Do not over-process.
Refrigerate until ready to use.
Nutritional information per serving (1 tablespoon):
Calories 64 (89% from fat) • carb. 1g • pro. 1g • fat 6g
• sat. fat 1g • chol. 26mg • sod. 105mg • calc. 8mg • fi ber 0g
½ MEDIUM TO LARGE SHALLOT,
PEELED AND CUT INTO 1-INCH
PIECES
¼ CUP FRESH ITALIAN PARSLEY,
STEMS DISCARDED
1 TABLESPOON FRESH DILL
1 TABLESPOON DIJON MUSTARD
3 TABLESPOONS DRAINED CAPERS
1¼ CUPS MAYONNAISE
½ CUP NONFAT PLAIN YOGURT
¼ CUP SWEET RELISH
1
⁄8 TEASPOON FRESHLY GROUND
BLACK PEPPER