10
Nutritional information per
2 tablespoons (30 ml) serving:
$BMPSJFT GSPNGBUtDBSCHtQSPHtGBUH
tTBUGBUHtDIPMNHtTPENH
tDBMDNHtGJCFSH
BASIC VINAIGRETTE
This recipe may be easily modified by changing the
oils and vinegars used.
Makes 1½ cups (375 ml)
1
garlic clove or small shallot, peeled
(cut shallot into ½-inch [1.25 cm ] pieces)
3
tablespoons (45 ml) wine vinegar
3
tablespoons (45 ml) white vinegar or
lemon juice
2
teaspoons (10 ml) Dijon mustard
½
teaspoon (2 ml) kosher salt
¼
teaspoon (2 ml) freshly ground
black
pepper
½
cup (125 ml) extra virgin olive oil
½
cup (125 ml) vegetable oil or light
flavoured olive oil
Place garlic or shallot in work bowl; pulse on Chop
5 times. Scrape the work bowl. Add the vinegars,
mustard, salt and pepper. Process on Chop until
smooth, about 5 seconds. With the machine
running on Chop, add the oils slowly, in a steady
stream, through one of the holes in the recessed
area of the cover. After all the oil has been added,
process on Grind for an additional 10 seconds.
Taste and adjust seasonings as needed.
This dressing is best made at least ½ hour ahead
of serving. Vinaigrette will keep well for one
week if in refrigerator, covered. Remove from
refrigerator about 30 minutes before serving; it
may need to be reprocessed if separation has
occurred.
Nutritional information per serving
(1 tablespoon [15 ml]):
$BMPSJFT GSPNGBUtDBSCHtQSPHtGBUH
tTBUGBUHtDIPMNHtTPENH
tDBMDNHtGJCFSH
CREAMY ROASTED
GARLIC AND HERB
DRESSING
Try this flavourful dressing on a
crispy romaine salad.
Makes about 1 cup (250 ml)
9
garlic cloves, peeled
¾
teaspoon (3.75 ml) extra virgin olive oil
¾
cup (175 ml) loosely packed basil leaves
¾
cup (175 ml) loosely packed Italian
parsley leaves
¾
cup (175 ml) fat-free plain yogurt
½
cup (125 ml) light mayonnaise
1½
tablespoons (25 ml) balsamic vinegar
Preheat the oven to 375°F (190°C). Toss the garlic
with the oil and wrap loosely in aluminum foil.
Roast in the preheated oven for about 45 minutes,
or until cloves have softened. Let cool 5 to 10
minutes.
Place the cooled garlic in the work bowl with the
basil and parsley. Pulse on Grind 10 times; scrape
the work bowl. Add the yogurt, mayonnaise and
vinegar. Process on Grind until smooth and blend-
ed, about 30 seconds. Scrape the work bowl;
process 15 additional seconds.
Transfer to an airtight container. Dressing keeps
for one week in refrigerator.
Nutritional information per serving
(1 tablespoon [15 ml]):
$BMPSJFT GSPNGBUtDBSCHtQSPHtGBUH
tTBUGBUHtDIPMNHtTPENH
tDBMDNHtGJCFSH
ASIAN MARINADE
This marinade is equally good for pork,
chicken or salmon.
Makes about 2 cups (500 ml)
¾
ounce (20 g) peeled fresh gingerroot,
cut into ½-inch (1.25 cm) pieces
2
garlic cloves, peeled
½
cup (125 ml) low-sodium soy sauce
¹⁄³
cup (75 ml) canola or other vegetable oil
¼
cup (50 ml) + ½ tablespoon (7 ml)
hoisin
sauce
¼
cup (50 ml) + ½ tablespoon (7 ml)
Asian sesame oil
¼
cup (50 ml) + ½ tablespoon (7 ml)
rice wine vinegar
½
teaspoon (2 ml) cayenne pepper
Place the gingerroot and garlic in the work bowl.
Pulse on Chop 5 times. Scrape the sides and bot-
tom of the work bowl. Add the remaining ingredi-
ents; chop until smooth, about 15 seconds.
Transfer to a container, cover and refrigerate if not
using immediately. Marinate meat or seafood for
approximately 2 hours before roasting or grilling.
Cooking Suggestion: Pour ²⁄³ of the marinade into
a resealable plastic bag and add two 1-pound
(500 g) trimmed pork tenderloins. Coat the meat
thoroughly with the marinade and refrigerate for 2
hours. Remove the tenderloins from the marinade
and place on a rack; discard the marinade. Roast
in a preheated 475°F (240°C) oven for 20 to
22 minutes, turning after 10 minutes. Remove
from oven. The temperature of the meat should
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(75°C) while resting. Let rest for 10 minutes; slice
and serve with remaining reserved marinade
drizzled over the meat.
Nutritional information per serving
(1 tablespoon [15 ml]):
$BMPSJFT GSPNGBUtDBSCHtQSPHtGBUH
tTBUGBUHtDIPMNHtTPENH
tDBMDNHtGJCFSH
