SALMON CREAM CHEESE
Whether on a toasted poppy seed bagel or in an elegant tea sandwich,
salmon cream cheese is a treat for all!
Makes about 1 cup (250 ml)
1. Insert the chopping blade into the work bowl of the
food processor. Add the cream cheese, salt and
pepper. Pulse a few times to break up, and then
process until smooth. Add the smoked salmon,
lemon juice, capers and dill and pulse to combine.
Then run on High to fully combine all of the
ingredients.
2. Taste and add another pinch of salt if desired.
Nutritional information per serving [1 tablespoon (15 ml)]:
Calories 56 (83% from fat) • carb. 1g • pro. 2g • fat 5g
• sat. fat 3g • chol. 16mg • sod. 160mg • calc. 1mg • fiber 0g
8 OUNCES (230 G) PLAIN
CREAM CHEESE (1 STANDARD
PACKAGE), ROOM TEMPERA
-
TURE AND CUT INTO 8 PIECES
PINCH KOSHER SALT
PINCH FRESHLY GROUND
BLACK PEPPER
3 OUNCES (85 G) SMOKED
SALMON, CUT INTO 1-INCH
(2.5 CM) PIECES
2 TEASPOONS (10 ML) FRESH
LEMON JUICE
2 TEASPOONS (10 ML) DRAINED
CAPERS
2 SPRIGS FRESH DILL
VEGETABLE CREAM CHEESE
Vibrant with colour and texture, this spread isn’t just for schmearing on
your morning bagel – serve with crackers, in sandwiches, or even as
a topping to a baked potato.
Makes 1 cup (250 ml)
1. Insert the chopping blade into the work bowl of the
food processor. Add the carrot, red pepper, scallion
and parsley and pulse about 5 times to chop. Add
the cream cheese, lemon juice and salt to the bowl
and pulse about 10 to 12 times, until the all the
ingredients have been fully incorporated and cream
cheese is smooth. Scrape down the sides of the bowl
between every few pulses if needed.
Nutritional information per serving [1 tablespoon (15 ml)]:
Calories 35 (85% from fat) • carb. 1g • pro. 1g • fat 3g
• sat. fat 2g • chol. 10mg • sod. 79mg • calc. 1mg • fiber 0g
½ MEDIUM CARROT, PEELED AND
CUT INTO ½-INCH (1.25 CM)
PIECES [HEAPING ¼ CUP (60 ML)]
½ SMALL RED BELL PEPPER, CUT
INTO ½-INCH (1.25 CM) PIECES
[HEAPING ¼ CUP
(60 ML)]
1 SCALLION, CHOPPED INTO
½-INCH (1.25 CM) PIECES [ABOUT
¼ CUP (60 ML)]
1 TABLESPOON (15 ML) FRESH
ITALIAN PARSLEY, STEMS
DISCARDED
8 OUNCES (230 G) PLAIN CREAM
CHEESE (1 STANDARD PACKAGE),
ROOM
TEMPERATURE AND
CUT INTO 8 PIECES
½ TO 1 TEASPOON (2 TO 5 ML) FRESH
LEMON JUICE
½ TEASPOON (2 ML) KOSHER SALT
PEANUT BUTTER
You’ll be pleasantly surprised how easy it is to make your own nut butter;
be sure to use unsalted nuts so you can control the amount of seasoning
in the final product.
Makes about 1 cup (250 ml)
1. Insert the chopping blade into the work bowl of the
food processor. Pulse peanuts about 10 times and then
process on Low until drops of oil are visible and the
mixture is very smooth, about 4 to 5 minutes, depend-
ing on desired consistency. (You may need to stop to
scrape down the sides of the bowl periodically.)
2. Add salt and pulse 2 to 3 times to incorporate. Adjust
seasoning as desired.
TIP: This method can be done with any of your favourite
nuts; try adding sweet or savory spices to the spread for
more complex flavour.
Nutritional information per serving [1 tablespoon (15 ml)]:
Calories 116 (71% from fat) • carb. 4g • pro. 5g • fat 10g
• sat. fat 1g • chol. 0mg • sod. 105mg • calc. 11mg • fiber 2g
2 CUPS (500 ML) UNSALTED,
DRY ROASTED PEANUTS
KOSHER SALT TO TASTE
BASIC VINAIGRETTE
This classic vinaigrette can be tossed with mixed greens or drizzled over
grilled chicken – and it works great as a marinade, too.
Makes 1 cup (250 ml)
1. Insert the chopping blade into the work bowl of the
food processor. Add the vinegar, shallot, mustard, salt
and pepper to the bowl and process on Low to
combine and finely chop.
2. With machine running on Low, pour the olive oil
through the drizzle hole in the pusher until all
ingredients are homogenous, about 1½ to 2 minutes.
Nutritional information per serving [1 tablespoon (15 ml)]:
Calories 106 (82% from fat) • carb. 1g • pro. 0g • fat 11g
• sat. fat 2g • chol. 0mg • sod. 91mg • calc. 1mg • fiber 0g
1½ TEASPOONS (7 ML)
CHAMPAGNE VINEGAR
½ SMALL SHALLOT [ABOUT
¾ OUNCE (20 G)], PEELED
AND HALVED
1 TEASPOON (5 ML) DIJON
MUSTARD
½ TEASPOON (2 ML) KOSHER
SALT
¼ TEASPOON (1 ML) GROUND
WHITE PEPPER
¾ CUP (175 ML) EXTRA VIRGIN
OLIVE OIL
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