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Process for about 30–40 seconds, until creamy and totally emulsified. Nutritional analysis per tablespoon (15 ml): Calories 53 (89% from fat) • carb. 1g • pro. 1g • fat 5g • sat. fat 1g • chol. 4mg • sod. 82mg • calc. 18mg • fiber 0g *To roast garlic: Place 12 or more peeled cloves in a double thickness of aluminum foil, toss with a tablespoon of olive oil and fold the foil to seal. Place in 375°F (190°C) oven for 30–40 minutes, until tender and browned. If you do not wish to roast the garlic, you may blanch it until tender. Egg Beaters® is a registered trademark owned by Nabisco Inc. MAYONNAISE Make quick mayonnaise in just moments. Makes about 11.4 cups (300 ml) 1.4 cup (50 ml) pasteurized liquid egg product (such as EggBeaters®) 1 tablespoon (15 ml) fresh lemon juice 1.2 tablespoon (15 ml) Dijon mustard 1 cup (250 ml) vegetable oil 1.4 teaspoon (1 ml) kosher salt 1.4 teaspoon (1 ml) ground white pepper Place all ingredients in Mixing/Measuring Cup in order listed. Insert blender holding blade against bottom of container and process until mixture begins to thicken, about 15 seconds. Continue processing with a gentle up-and-down motion until thick, about 20–30 seconds longer. Nutritional information per tablespoon (15 ml): Calories 98 (98% from fat) • carb. 0g • pro. 0g • fat 11g • sat. fat 1g • chol. 2mg • sod. 29mg • calc 1mg • fiber 0g MANGO SALSA Mango Salsa is excellent served over grilled fish such as salmon, tuna, swordfish or scallops, and grilled chicken, duck or pork tenderloin. It can also be served like traditional tomato salsa with tortilla chips. Makes 1 cup (250 ml) 1.red bell pepper [about 1 ounce (30 g)], cut in 1.2-inch (1.25 cm) 4 pieces [1.4 cup (50 ml)] 1 small clove garlic, peeled 1.jalapeno pepper, stemmed and seeded, cut in 1.2-inch (1.25 cm) 2 pieces 1.small red onion [about 11.2 ounces (42 g)], peeled, 2 cut in 1.2-inch (1.25 cm) pieces 1 mango [12–14 ounces (50 g)], peeled and pitted, cut in 1.2-inch (1.25 cm) pieces 11.tablespoons (25 ml) fresh cilantro leaves 2 2 teaspoons (10 ml) fresh lime juice 11.teaspoons (7 ml) rice vinegar (may use raspberry or 2 white balsamic vinegar) 1.teaspoon (2 ml) honey 2 Insert the blade assembly in the prep bowl. Place the red bell pepper pieces in the prep bowl and use the pulse to coarsely chop, 6–8 pulses. Transfer to a 1-quart (1 L) bowl and reserve. Add the garlic, jalapeno pepper and onion to the prep bowl, pulse 5 to 10 times to chop. Remove and add to chopped red pepper. Add mango and cilantro to prep bowl and pulse until mango reaches desired chopped consistency, about 10 to 20 pulses. Transfer to the bowl with the chopped red pepper and reserve. Stir in the lime juice, vinegar, and honey. Cover and let sit for 30 minutes to allow the flavours to blend. If not using immediately, cover and refrigerate. Mango Salsa is best when served the day it is prepared, but may be prepared up to one day ahead. Remove from the refrigerator 30 minutes before serving for best flavour. Nutritional information per 1/4 cup (50 ml) serving: Calories 45 (3% from fat) • carb. 12g • pro. 1g • fat 0g • sat. fat 0g • chol. 0mg • sod. 28mg • calc. 11mg • fiber 1g GUACAMOLE An all-time favourite, serve guacamole with tortilla chips or vegetable crutites. Makes 2.3 cups (150 ml) 1 clove garlic, peeled and smashed 1 green onion, trimmed and cut in 1.2-inch (1.25 cm) pieces 1.2 jalapeno pepper, cored, seeded and cut in 1.2-inch (1.25 cm) pieces 1 ripe avocado [about 10 ounces (285g), peeled and pitted, cut into 3.4-inch (1.9 cm) chunks 1 tablespoon (15 ml) fresh lime juice 1.4 teaspoon (1 ml) cumin powder 1.4 teaspoon (1 ml) powdered coriander 1.4 teaspoon (1 ml) kosher salt Insert the blade assembly in the prep bowl. Place the garlic, green onion and jalapeno pepper in the prep bowl. Pulse to chop, 10–12 times. Add avocado, lime juice, cumin, coriander and salt. Pulse to chop avocado, 10 times, then process continuously until desired consistency is reached, stopping every 20 to 30 seconds to scrape the bowl. Transfer to a serving bowl, cover with plastic wrap placed directly on the guacamole and refrigerate for 30 minutes before serving to allow the flavours to blend. Nutritional analysis per tablespoon (15 ml): Calories 25 (72% from fat) • carb. 2g • pro. 0g • fat 2g • sat. fat 0g • chol. 0mg • sod. 65mg • calc 3mg • fiber 1g ROASTED PEPPER TAPENADE Makes 1 cup (250 ml) 1 small garlic clove, peeled 1 12-ounce (375 g) jar of roasted peppers, drained, cut into 1-inch (2.5 cm) pieces 1.2 sun-dried tomato (oil packed) 2 tablespoons (30 ml) green pimento-stuffed olives, drained 1.2 teaspoon (2 ml) fresh thyme 1.2 teaspoon (2 ml) extra virgin olive oil pinch salt pinch pepper Insert the blade assembly in the prep bowl. Place garlic in the prep bowl and process for 10–15 seconds; scrape bowl. Add remaining ingredients to prep bowl pulse evenly 10–15 times to reach desired consistency. Season to taste. Serve with crackers or crostini. Nutritional information per 1/4 cup (5...