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reCipes
Chipotle Mayonnaise
This flavored mayonnaise adds zing to hamburgers, veggie burgers
and grilled fish. It's also great as a dipping sauce with crab cakes or
as a sandwich spread for turkey wraps.
1 tablespoon fresh lime juice
1 cup mayonnaise
Salt to taste
Process pepper and lime juice in 3-Cup Chopper until well chopped.
Add mayonnaise and process until combined. Add salt to taste
and process again to mix. Keep covered in refrigerator for up to
one week.
Makes about 1 cup
Grilled Herb Crusted Salmon
1/3 cup fresh cilantro
1/3 cup fresh oregano
1 garlic clove, peeled
1/4 cup green onion, sliced
2 (170–gram/6–ounce) salmon fillets
Combine the first 8 ingredients (excluding olive oil) in 3-Cup
Chopper bowl and process until well mixed and finely chopped.
Brush salmon fillets on both sides with the herb mixture. Grill
salmon over medium-hot coals for 10 minutes or until fish flakes
easily when tested with a fork.
Serves 2
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1 Chipotle pepper from
can of Chipotle peppers
in Adobo sauce
1 tablespoon
fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper
2 teaspoons olive oil
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 finely chopped. Add remaining ingredients
and process until smooth.
Makes about 2 cups.
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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
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