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16
Creamy Feta & Yogurt Dressing
Makes 1¼ cups
(20 servings of 1 tablespoon)
1 clove garlic, peeled and crushed
1 teaspoon oregano
½ teaspoon basil
¹⁄
³
cup red wine vinegar
¼ cup extra virgin olive oil
1 tablespoon fresh lemon juice
1 teaspoon honey
4 ounces crumbled feta cheese
¼ cup lowfat or fat free plain yogurt
Place garlic, oregano, and basil in the blender jar and cover.
Pulse 5 times on Chop to chop garlic. Add remaining ingredients
in order listed. Blend for 15 seconds using Mix. Scrape blender
jar. Blend 15 seconds longer on Mix. Let dressing stand for 20 to
30 minutes to allow flavors to blend. Transfer to a resealable
container and refrigerate until ready to use.
Nutritional information per serving (one tablespoon):
Calories 43 (81% from fat) • carb. 1g • pro. 1g • fat 1g • sat. fat 1g
• chol. 5mg • sod. 65mg • calc. 36mg • fiber 0g
Rustic Tomato Sauce
This is a great basic tomato sauce that is ready in less than an hour.
Makes about 8 cups (16 servings of ½ cup)
1 tablespoon extra virgin olive oil
1 onion (8 ounces), peeled and cut into ½-inch pieces
2 carrots (4 ounces), peeled and cut into ½-inch pieces
2 ribs celery, trimmed and cut into ½-inch pieces
4 cloves garlic, peeled
1 teaspoon dried oregano
1 teaspoon dried basil
4 roasted red bell peppers, cut into 1-inch pieces
½ cup dry white wine (such as vermouth)
2 tablespoons tomato paste
3 cans (15-ounce) recipe ready diced tomatoes
with juices
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Heat the olive oil in large saucepan over medium heat. Add the
onion, carrot, celery, garlic, oregano and basil. Cover loosely and
cook until the vegetables are softened, 6 to 8 minutes. Stir in the
roasted red pepper, wine, tomato paste, and tomatoes. Bring to a
boil, then reduce heat and simmer for 35 to 40 minutes, loosely
covered. Uncover and simmer for 15 to 20 minutes longer to
thicken. Turn off heat and let sit 5 minutes.
Strain the solids from the liquids, and return the liquid to the
saucepan. Place the solids in the blender jar with ½ cup of the
cooking liquid. Cover the blender jar. Pulse on Liquefy 10 times to
chop. Use a plastic spatula to scrape the sides of the blender jar.
Blend for 30 to 40 seconds, until smooth. Return the puréed
tomato mixture to the liquid in the saucepan and reheat gently
over medium low heat. Add salt and pepper.
Nutritional information per serving:
Calories 48 (17% from fat) • carb. 8g • pro. 1g • fat 1g • sat. fat 0g
• chol. 0mg • sod. 194mg • calc. 26mg • fiber 2g
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