1
⁄2 teaspoon kosher salt
1
⁄8 teaspoon freshly ground pepper
1
⁄2 cup extra virgin olive oil
1
⁄2 cup vegetable oil or light flavored
olive oil
Pulse on chop 5 times to chop the garlic or
shallot; scrape the bottom and sides of the
work bowl. Add the vinegars, mustard, salt and
pepper. Process on chop until smooth, about
5 seconds. Add the oils slowly through one
hole in the lid, processing continuously until all
the oil has been added, then process for an
additional 10 seconds. Taste and adjust sea-
sonings as needed. This dressing is best made
at least
1
⁄2 hour ahead, to allow the flavors to
blend. Vinaigrette will keep well if covered and
chilled for one week. Remove from refrigerator
about 30 minutes before serving; may need to
reprocess to emulsify if separation has
occurred.
Nutritional information per tablespoon:
Calories 81 (98% from fat) • carb. 0g
• pro. 0g • fat 9g • sat. fat 1g • chol. 0mg
• sod. 38mg • calc. 0mg • fiber 0g
Creamy Roasted Garlic
and Herb Dressing
Try this flavorful dressing on a crispy romaine
salad with summer tomatoes.
Makes about
2
⁄3 cup
6 cloves garlic, peeled
1
⁄2 teaspoon extra virgin olive oil
1
⁄2 cup basil leaves, washed and dried
1
⁄2 cup Italian parsley leaves,
washed and dried
1
⁄2 cup drained fat-free plain yogurt *
1
⁄3 cup light mayonnaise
1 tablespoon balsamic vinegar
Preheat the oven to 375°F. Toss the garlic with
the oil and wrap loosely in aluminum foil. Roast
in the preheated oven for 45 minutes. Let cool
5 to 10 minutes.
Place the garlic in the work bowl with the basil
and parsley leaves. Pulse on grind 10 times.
Scrape the work bowl. Add the yogurt, mayon-
naise and vinegar. Process on grind until
smooth and blended, about 30 to 40 seconds.
Scrape the work bowl and process 15 seconds
more. Transfer to a container with a lid and
refrigerate for 30 minutes to allow the flavors to
blend. Keeps for one week refrigerated.
*To drain yogurt, place 1 cup yogurt in a yogurt
strainer or strainer lined with a coffee filter over
a bowl. Cover with plastic wrap and refrigerate.
The liquid (whey) will drain out and the yogurt
will thicken. After about 12 hours, the yogurt
will lose about half its original volume.
Nutritional information per serving
(based on 10 servings):
Calories 45 (58% from fat) • carb. 3g
• pro. 2g • fat 3g • sat. fat 1g • chol. 4mg
• sod. 78mg • calc. 47mg • fiber 0g
Asian Marinade
This marinade is equally good for pork,
chicken or salmon. It is also a good sauce
for serving with dim sum.
Makes about 1
1
⁄4 cups
1
⁄2 ounce peeled fresh gingerroot,
cut in
1
⁄2-inch pieces
1 clove garlic, peeled
1
⁄3 cup soy sauce (may use low-sodium
or tamari)
1
⁄4 cup canola or other vegetable oil
3 tablespoons hoisin sauce
3 tablespoons Asian sesame oil
(toasted sesame oil)
3 tablespoons rice wine vinegar
1
⁄4 teaspoon cayenne pepper
Place the pieces of gingerroot and garlic in the
work bowl. Pulse on chop, 5 times. Scrape the
sides and bottom of the work bowl. Add the
remaining ingredients and 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 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 475ºF oven for 20 to 22
minutes, turning after 10 minutes. Remove
from oven. The temperature of the meat should
be about 150ºF; it will rise to 160–165°F while
resting. Let rest for 10 minutes; slice and serve
with remaining reserved marinade drizzled over
the meat.
Nutritional information per tablespoon:
Calories 51 (83% from fat) • carb. 2g
• pro. 0g • fat 5g • sat. fat 0g • chol. 0mg
• sod. 372g • calc. 4mg • fiber 0g
Mini Cheesecakes
When you don’t want lots of leftovers to tempt
you, try this little recipe.
Makes two 4-inch cheesecakes
cooking spray
1
1
⁄2 ounces crispy shortbread cookies or
graham crackers, broken into
1
⁄2-inch pieces
1
⁄2 tablespoon unsalted butter,
cut in 4 pieces
8 ounces regular or lowfat cream
cheese cut in 16 pieces
1
⁄4 cup sugar
1 large egg
1
1
⁄2 teaspoons vanilla extract
Preheat the oven to 350ºF. Lightly coat two
4-inch (1
1
⁄4 cup) springform pans with cooking
spray.
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