Cuisinart SBC-1000 Instruction Booklet

SBC-1000 INSTRUCTION BOOKLET For your safety and continued enjoyment of this product, always read the instruction book carefully before using. Recipe Booklet Reverse Side

precautions should always be followed, including the following: 1. READ ALL INSTRUCTIONS BEFORE USING. 2. To protect against the risk of electrical shock, do not put motor base of blender in water or other liquids. 3. Close supervision is necessary when any appliance is used by or near children. 4. Unplug from outlet when not in use, before putting on or taking off parts, and before cleaning or removing contents from blender jar. Never put hands into the blender jar or handle the blades with appliance plugged in. 5. Avoid contact with moving parts. 6. Do not operate any appliance with a damaged cord or plug, or after the appliance malfunctions or is dropped or damaged in any manner. Return appliance to nearest Cuisinart service facility for examination, repair, and/or mechanical or electrical adjustment. 7. The use of attachments, including canning or ordinary jars, not recommended or sold by Cuisinart may cause fire, electrical shock, or risk of injury to persons. 8. Do not use outdoors. 9. Do not let cord hang over edge of counter or table or touch hot surfaces. 10. Keep hands and utensils out of jar while blending, to reduce the risk of severe injury to persons or damage to blender itself. A plastic or wooden spatula may be used but must be used only when the blender is turned off. 11. When blender is plugged in and ON/OFF button is flashing, do not touch cutting assembly, interfere with blade movement, or remove blender jar cover. Accidentally touching a speed button may activate the blender. 12. BLADES ARE SHARP. HANDLE CAREFULLY. 13. To reduce the risk of injury, never place cutting assembly on base unless the blender jar is properly attached. 14. Always operate blender with the lid in place. 15. Never leave your blender unattended while it is running. 16. Twist locking ring on firmly. Injury can result if moving blades accidentally become exposed. 17. Regarding your cord set: A longer cord has been provided so that you will have flexibility in positioning your blender. Exercise care when using the longer cord to avoid entangling or tripping over the cord. The longer cord should be arranged so that it will not drape over the counter or tabletop, where it can be pulled on by children or tripped over. 18. Wash the blender jar, jar collar with black assembly, lid and measuring cup before first use. 19. WARNING: TO REDUCE THE RISK OF ELECTRICAL SHOCK OR FIRE, DO NOT REMOVE THE BASE PANEL. NO USER-SERVICEABLE PARTS ARE INSIDE. REPAIR SHOULD BE DONE ONLY BY AUTHORIZED PERSONNEL. 20. WARNING: FLASHING LIGHT INDICATES READY TO OPERATE. DO NOT TOUCH BLADES. 21. Ensure all packaging materials and any promotional labels or stickers are removed from the Cuisinart® Blend and Cook Soupmaker before first use. 22. Always inspect the appliance before use for notice- able signs of damage. Do not use if damaged or if the appliance has been dropped. In the event of damage, or if the appliance develops a fault, contact Cuisinart Customer Service. 23. While unit is in use, the surfaces will become extremely hot. Do not touch hot surfaces. Always use handles. Heating plate and complete jar collar assembly become very hot. 24. For domestic use only. 25. This appliance should be used only for preparation of drinks / food as described within the instructions for use that accompany it. Please retain these instructions for future reference. 26. Always ensure that your hands are dry before remov- ing the plug from the outlet. Never pull the plug out of the outlet by the cord. 27. Do not connect this appliance to an external timer or remote control system. 28. Extreme caution must be used when moving an appliance containing hot oil or other hot liquids. 29. Do not place on or near a hot gas or electric burner or in a heated oven. 30. To disconnect, turn any control to off, then remove plug from wall outlet. 31. Do not use appliance for other than intended use. 32. Do not submerge the jar collar with blade assembly in water or place in dishwasher. 33. When blending hot liquids ensure vents in lid opening are clear and intended pour spouts are closed (lid is secured).

FOR HOUSEHOLD USE ONLY SPECIAL CORD SET INSTRUCTIONS NOTICE For your protection, this unit is equipped with a 3-conductor cord set that has a molded 3-prong grounding-type plug, and should be used in combina- tion with a properly connected grounding-type outlet as shown in Figure A. 1. A short power supply cord (or detachable power sup- ply cord) is to be provided to reduce risks resulting from becoming entangled in or tripping over a longer cord. 2. Longer detachable power supply cords or extension cords are available and may be used if care is exer- cised in their use. 3. If a long detachable power supply cord or extension cord is used: a) The marked electrical rating of the detachable power supply cord or extension cord should be at least as great as the electrical rating of the appliance; b) If the appliance is of the grounded type, the exten- sion cord should be a grounded type 3-wire cord; and c) The longer cord should be arranged so that it will not drape over the counter top or table top where it can be pulled on by children or tripped over. NOTE: Do not remove the grounding prong. CAUTION: Before using an adapter, it must be determined that the outlet cover plate screw is properly grounded. If in doubt, consult a licensed electrician. Never use an adapter unless you are sure it is properly grounded. Note: Use of an adapter is not permitted in Canada. UNPACKING INSTRUCTIONS 1. Place the gift box containing your Cuisinart® blender on a flat, sturdy surface before unpacking. 2. Remove instruction booklet and other printed materials from the top of corrugated insert. Next remove the top corrugated insert. 3. Carefully lift blender base from box and set aside. 4. Carefully remove lower corrugated insert containing the blender jar assembly. Be careful not to tip the jar when moving. To assemble the blender, follow the Assembly Instructions on page 4 in this instruction booklet. Replace all corrugated inserts in the box and save the box for repackaging. Before using for the first time: Wash all parts according to the Cleaning and Maintenance section on page 6 of this booklet to remove any dust or residue. TABLE OF CONTENTS Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . . . 1 Unpacking Instructions . . . . . . . . . . . . . . . . . . . . . . . . 2 Features and Benefits . . . . . . . . . . . . . . . . . . . . . . . . . 3 Assembly . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 Helpful Reminders . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 Getting to Know Your Control Panel . . . . . . . . . . . . . 5 Cooking and Blending . . . . . . . . . . . . . . . . . . . . . . . . . 6 Blending Cold Ingredients . . . . . . . . . . . . . . . . . . . . . . 6 Cleaning and Maintenance . . . . . . . . . . . . . . . . . . . . . 6 DOs and DON’Ts . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7 Warranty Information . . . . . . . . . . . . . . . . . . . . . . . . . . 8 Figure A

1. Press-on Lid Tightfitting seal resists leakage and vents in lid opening allow steam to escape. 2. Lid Opening Allows you to add ingredients when measuring cup is removed from lid. 3. Removable Measuring Cup Allows you to measure up to 3 ounces of ingredients to add through the lid opening. 4. Thermal Shock-Resistant Glass Blending/Cooking Jar Has a unique, sturdy, wide-mouth design. Holds 48 oz. of hot liquids and 56 oz. of cold. Hot and cold markings are on the jar. 5. Leak-Proof Rubber Gasket (not shown) Holds the glass jar snugly in position for safe operation. 6. Jar Collar with Heating Plate and Blade Assembly 7. Easy-Clean Non Stick Heating Plate (not shown) Lets you sauté, simmer, boil and reheat right in blender. 8. High-Quality Cutting Assembly with Stainless Steel Blades (not shown) Is strong enough for all blending tasks, including tough jobs like crushing ice. 9. Electronic Touchpad Controls a. On/Off Button Turns blender on or off. b. Blending Control Choose desired speed 1 to 4 or pulse to blend ingredients to the desired consistency. Use speeds 1 through 3 for blending hot ingredients. c. Stir Button Gently stirs ingredients as they cook. d. Countdown Timer Control Select up to 30 minutes in 1-minute increments. Must be used to operate the temperature controls. e. Temperature Control High, Medium and Low settings. Must be used to activate heating. 10. Heavy-Duty Motor Base 11. Slip-Proof Feet Prevent movement during use and prevent damaging marks on countertops or tables. 12. Heavy-Duty Cleaning Brush to help clean heating plate and blades thoroughly. 13. BPA-Free (not shown) All parts that come in contact with food are BPA-free. 10 3. 2. 6. 9c. 9d. 11. 12. 1. 4. 10. 9a. 9b. 9e. Note: Blades are sharp. Handle carefully. CAUTION: Collar assembly is hot when making soup. Handle very carefully.

Blend and Cook Soupmaker, begin by assembling the blender jar. 1. Place jar collar with blade assembly (a) on a flat, sturdy surface. 2. Carefully place the rubber gasket (b) inside the jar collar. 3. Place the blender jar (c) on the collar and turn clockwise until tight. Note: Blades are sharp. Handle carefully. 4. Place lid (d) on jar and push until secure. Place measuring cup (e) in the lid opening and press into lid. 5. When placing jar onto base, be sure arrow on jar collar, located just below the handle, is aligned with arrow on base (Fig. 1). Place jar onto base, making sure the 3 interlocking pins on the underside of the collar (Fig. 2) fit into the rectangular rubber connector on the base (Fig. 3). NOTE: If jar does not sit flush on base, do not force it! Remove jar and slightly turn the clutch (Fig. 4), located in the center of the top of the base. CAUTION: Do not adjust jar collar clutch after cooking, as it may be hot. c. b. a. d. e. Fig. 1 Fig. 3 Fig. 4 Fig. 2 HELPFUL REMINDERS r

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CAUTION: Collar is hot when making soup. Handle carefully. r

Keep hands away from the underside of collar. The surface will also be very hot. r

CAUTION: Do not place blender jar on base while motor is running. r

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the button to turn on. The red LED light will flash; the unit is now in Standby mode. If the On/Off button is pressed while in Standby mode, the unit will turn off. 2. Cooking Timer Control – NOTE: Timer must be set before temperature can be set. When the unit is in Standby mode, the cooking time can be set by pressing the + or – buttons. Time counts up or down in one-minute increments, up to 30 minutes. (Note: If – button is pressed first, 30 minutes will be displayed.) Hold button down to scroll through minutes, or press and release to advance one minute at a time. 3. Temperature Controls – NOTE: Cooking time must be selected before setting temperature. The unit will start its heating or cooking cycle when High, Medium or Low temperature is selected. The temperature can be changed at any time during the heating or cooking cycle. The heater can be manually turned off by pressing the Temperature control currently in use (this will be illuminated) or pressing the power On/Off button. If the power On/Off button is used to turn off the heater, the unit will power off and must be restarted for blending. NOTE: Blending and cooking cannot operate simultaneously. 4. Stir Button – The Stir function does just what it says, allowing you to stir ingredients at a low speed. It can be operated at any time during the cooking or blending cycle. It can also be operated in Standby mode when ingredients are being added to the glass jar. It is a manually operated function; it will stir only when pressed, giving you complete control. 5. Blending Control – The Blending control has 4 speeds – 1 is the lowest setting, 4 is the highest. When in Standby mode, the Blending function is active and operable. NOTE: Blending and cooking cannot operate simultaneously. When blending hot items such as soups or sauces, only use speeds 1 through 3; cooking will be non-operational. 6. Pulse – The Pulse setting can only be used in Standby mode. This function creates a burst of power for quick blending. Rotate counter- clockwise, release Blending control and repeat as desired. You determine the duration of each pulse. The Pulse function is best for breaking apart larger pieces of food. NOTE: Pulsing and cooking cannot operate simultaneously. 2. 4. 5. 3. 1. 6. GETTING TO KNOW YOUR CONTROL PANEL

1. Place the motor base of your blender on a flat, stur- dy surface. It is important that the surface be clean and dry. Assemble the blender by following the Assembly instructions (page 4). Once the jar is assembled and is in position on the motor base, plug the blender into an electrical outlet. 2. Press the On/Off button. The blender is now in Standby mode. 3. Select the required time per the recipe. This can be adjusted throughout the cooking process, but a time must be selected to start the heater initially. 4. Add ingredients according to the recipe. You may add more ingredients by lifting the measuring cup from the lid and dropping ingredients through the lid opening. When making soup, fill the contents of the glass jar only to the 48-oz. level marked HOT. Always replace the measuring cup after adding ingredients. See Recipe Tips and Hints for cooking soups (recipe book, page 2). CAUTION: Do not put hands into blender jar with blender plugged in. NOTE: Do not use anything other than the measur- ing cup to cover or close lid opening. This prevents obstruction to necessary steam vents. CAUTION: When blending hot liquids ensure vents in lid opening are clear and intended pour spouts are closed (lid is secured). 5. To remove blender jar lid, lift edge of cover upwards. Lifting from measuring cup will not remove lid. CAUTION: Be careful of hot steam when removing lid. 6. To stir ingredients while cooking, use the Stir button. 7. When cooking time has finished, the blender will beep 4 times. 8. To blend soup always start on speed 1, gradually increasing to speed 2 or 3. Use only these recom- mended speeds when blending hot items. Turn the Blending control dial to stop when the desired con- sistency is reached. 9. Unplug the blender from the electrical outlet. Never remove the blender jar from the motor base until the blender is off. Do not twist the blender collar from the blender jar when removing jar from motor base. CAUTION: When removing the jar use caution. The area underneath the collar may be extremely hot. BLENDING COLD INGREDIENTS 1. Place the motor base of your blender on a flat, sturdy surface. It is important that the surface be clean and dry. Assemble the blender by following the Assembly instructions (page 4). Once the jar is assembled and is in position on the motor base, plug the blender into an electrical outlet. 2. Press the On/Off button. The blender is now in Standby mode. 3. Add all necessary ingredients to the blender jar and replace the cover. You may add more ingredients by lifting the measuring cup and dropping ingredients through the lid opening. Replace the measuring cup after adding ingredients. Do not put hands into blender jar with blender plugged in. NOTE: Add liquid ingredients first then follow with solid ingredients. This will provide more consistent blending and prevent unnecessary stress on the motor. 4. To remove blender jar lid, lift the edge of lid upwards. Lifting from measuring cup will not remove lid. 5. Turn the Blending control dial to your desired speed or use the Pulse function. Turn the Blending control dial to Stop when the desired consistency is reached. 6. The Stir function can be used as well for gentle blending. NOTE: To dislodge food, do not use a spatula until you have turned the blender off, use a plastic or wooden spatula to help remove food lodged around the cutting assembly. Replace the lid and measuring cup and continue blending, if necessary. Make sure the spatula is not inside the blender jar before blending. 7. Unplug the blender from the electrical outlet. Never remove the blender jar from the motor base until the blender is off. Do not twist the blender collar from the blender jar when removing jar from motor base. CLEANING AND MAINTENANCE NOTE: Jar collar with blade assembly is NOT dishwasher safe. Do not submerge in water or other liquids. CAUTION: Be extremely careful when cleaning around the blades. They are very sharp. Always unplug your Cuisinart® Blend and Cook Soupmaker from the electrical outlet before cleaning. The blender is made of corrosion-resistant parts that are easy to clean. Before first use and after every use, clean each part thoroughly. Periodically check all parts before reassembly. If any part is damaged or blender jar is chipped or cracked, DO NOT USE BLENDER. Remove the blender jar from the motor base by lifting straight up and away. Twist off the jar collar with blade assembly by turning counterclockwise. Carefully remove the rubber gasket.

area underneath the collar may be extremely hot. Place the blender jar, lid, rubber gasket and measuring cup in the upper rack of the dishwasher or wash in warm, soapy water; rinse and dry thoroughly. To thoroughly clean the heating plate, we recommend that you use the cleaning brush that is included with your blender. Be sure to let the heating plate cool before cleaning with the cleaning brush, as the brush is not heatproof. NOTE: Do not clean the heating plate with any abrasive tools so as not to scrape the easy-clean coating. TIP: To wash jar assembly, add a drop of dishwashing liquid and 8 ounces of warm water. Run on speed 1 for 30 to 60 seconds. Repeat, using clean tap water. Do not use heat controls when cleaning. Empty blender jar and carefully disassemble jar from the collar with blade assembly. Rinse and dry all parts thoroughly or allow to air dry. CAUTION: Handle the cutting assembly carefully. It is SHARP and may cause injury. Do not attempt to remove blades from cutting assembly. Finally, wipe the motor base clean with a damp cloth to remove any residue, and dry thoroughly. Never submerge the motor base in water or other liquids, or place in a dishwasher. Any other servicing should be performed by an authorized service representative. DOs and DON’Ts WHEN USING YOUR BLEND AND COOK SOUPMAKER DO: r

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consumer if you own a Cuisinart® Blend and Cook Soupmaker that was purchased at retail for personal, family, or household use. Except as otherwise required under applicable state law, this warranty is not available to retailers or other commercial purchasers or owners. We warrant that your Cuisinart® Blend and Cook Soupmaker will be free of defects in material or workmanship under normal home use for three years from the date of original purchase. We recommend that you visit our website, www.cuisinart. com for a fast, efficient way to complete your product registration. However, product registration does not eliminate the need for the consumer to maintain the original proof of purchase in order to obtain the warranty benefits. In the event that you do not have proof of purchase date, the purchase date for purposes of this warranty will be the date of manufacture. If your blender should prove to be defective within the warranty period, we will repair it or, if we think it necessary, replace it. To obtain warranty service, please call our Consumer Service Center toll-free at 1-800-726-0190 or write to: Cuisinart, 7811 North Glen Harbor Blvd., Glendale, AZ 85307. To facilitate the speed and accuracy of your return, please enclose $10.00 for shipping and handling of the product. Be sure to include a return address, daytime phone number, description of the product defect, product serial number (stamped on bottom of product base), and any other information pertinent to the product’s return. Please pay by check or money order. (California residents need only supply proof of purchase and should call 1-800-726-0190 for shipping instructions). NOTE: For added protection and secure handling of any Cuisinart product that is being returned, we recommend you use a traceable, insured delivery service. Cuisinart cannot be held responsible for in-transit damage or for packages that are not delivered to us. Lost and/or damaged products are not covered under warranty. Your Cuisinart® Blend and Cook Soupmaker has been manufactured to strict specifications and has been designed for use with the Cuisinart® Blend and Cook Soupmaker accessories and replacement parts. These warranties expressly exclude any defects or damages caused by accessories, replacement parts, or repair service other than those that have been authorized by Cuisinart. These warranties do not cover any damage caused by accident, misuse, shipment, or other than ordinary household use. These warranties exclude all incidental or consequential damages. Some states do not allow the exclusion of or limitation of incidental or consequential damages, so the foregoing limitation may not apply to you. CALIFORNIA RESIDENTS ONLY California law provides that for In-Warranty Service, California residents have the option of returning a nonconforming product (A) to the store where it was purchased or (B) to another retail store that sells Cuisinart products of the same type. The retail store shall then, according to its preferences, either repair the product, refer the consumer to an independent repair facility, replace the product, or refund the purchase price less the amount directly attributable to the consumer’s prior usage of the product. If either of the above two options does not result in the appropriate relief to the consumer, the consumer may then take the product to an independent repair facility if service or repair can be economically accomplished. Cuisinart and not the consumer will be responsible for the reasonable cost of such service, repair, replacement, or refund for nonconforming products under warranty. California residents may also, at their preference, return nonconforming products directly to Cuisinart for repair or, if necessary, replacement by calling our Consumer Service Center toll-free at 1-800-726-0190. Cuisinart will be responsible for the cost of the repair, replacement, and shipping and handling for such nonconforming products under warranty. BEFORE RETURNING YOUR CUISINART PRODUCT If you are experiencing problems with your Cuisinart product, we suggest that you call our Consumer Service Center at 1-800-726-0190 before returning the product for servicing. Often, our Consumer Service Representatives can help solve the problem without having the product serviced. If servicing is needed, a Representative can confirm whether the product is under warranty and direct you to the nearest service location. Important: If the nonconforming product is to be serviced by someone other than Cuisinart’s Authorized Service Center, please remind the servicer to call our Consumer Service Center at 1-800-726-0190 to ensure that the problem is properly diagnosed, the product is serviced with the correct parts, and to ensure that the product is still under warranty. ©2011 Cuisinart 150 Milford Road East Windsor, NJ 08520 Printed in China 11CE113411 E IB-10066B Any other trademarks or service marks referred to herein are the trademarks or service marks of their respective owners.

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minutes. Bread pudding is done when internal temperature reaches 140˚F. Remove from oven and allow the bread pudding to rest for about 20 minutes on a rack before serving. Serve with sweetened whipped cream. Nutritional information per serving (based on 12 servings): $BMPSJFT


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DPNFT
KVTU
UP
B
CPJM
UVSO
VOJU
PGG
BOE
BEE
UIF
DIPDPMBUF
TVHBS
BOE
WBOJMMB
#MFOE
PO
TQFFE

VOUJM
homogenous. 
8JUI
VOJU
TUJMM
SVOOJOH
SFNPWF
UIF
NFBTVSJOH
DVQ
GSPN
UIF
blender lid and add the tofu cubes through the lid opening with the unit on speed 1. 
#MFOE
VOUJM
TNPPUI
TDSBQJOH
EPXO
TJEFT
JG
OFDFTTBSZ
BCPVU
1 minute. 
1PVS
NPVTTF
JOUP
JOEJWJEVBM
DVTUBSE
DVQT
5BQ
DVTUBSE
DVQT
on the counter to remove any air bubbles. Wrap with plastic and refrigerate for at least 2 hours before serving. Nutritional information per serving: $BMPSJFT


GSPN
GBU
t
DBSC
H
t
QSP
H
t
GBU
H
t
TBU
GBU
H
t
DIPM
NH
t
TPE
NH
t
DBMD
NH
t
GJCFS
H

Nutritional information per serving: $BMPSJFT


GSPN
GBU
t
DBSC
H
t
QSP
H
t
GBU
H
t
TBU
GBU
H
t
DIPM
NH
t
TPE
NH
t
DBMD
NH
t
GJCFS
H Lemon-Lavender Sorbet The subtle floral notes of the lavender work nicely with the lemon in this refreshing sorbet. .BLFT
BCPVU

DVQT
UFO
˜DVQ
TFSWJOHT 2½ cups Lavender Simple Syrup (page 6) 3¾ cups fresh lemon juice (from about 10 to 12 lemons) 1. Combine all ingredients and mix well. 
5VSO
PO
B
$VJTJOBSU®
*DF
$SFBN
.BLFS
QPVS
UIF
NJYUVSF
JOUP
UIF
GSP[FO
GSFF[FS
CPXM
BOE
MFU
NJY
VOUJM
UIJDLFOFE
BCPVU

UP

NJOVUFT
EFQFOEJOH
PO
XIJDI
NPEFM
ZPV
BSF
VTJOH 

5IF
TPSCFU
XJMM
IBWF
B
TPGU
DSFBNZ
UFYUVSF
*G
B
GJSNFS
DPOTJTUFODZ
JT
EFTJSFE
USBOTGFS
UIF
TPSCFU
UP
BO
BJSUJHIU
DPOUBJOFS
BOE
QMBDF
JO
GSFF[FS
GPS
BCPVU

IPVST
3FNPWF
GSPN
GSFF[FS
BCPVU

NJOVUFT
CFGPSF
TFSWJOH Nutritional information per serving (based on ½ cup): $BMPSJFT


GSPN
GBU
t
DBSC
H
t
QSP
H
t
GBU
H
t
TBU
GBU
H
t
DIPM
NH
t
TPE
NH
t
DBMD
NH
t
GJCFS
H Mascarpone-Honey Panna Cotta 5PBTUFE
DIPQQFE
QJTUBDIJPT
BSF
B
XPOEFSGVM
UPQQJOH
GPS
UIJT
SJDI
BOE
DSFBNZ
QBOOB
DPUUB
.BLFT
TJY
TFSWJOHT
2 tablespoons water 1¼ teaspoons unflavored powdered gelatin 2 cups heavy cream, divided ½ cup granulated sugar ¹∕3 cup nonfat plain yogurt ¾ cup mascarpone 1 teaspoon pure vanilla extract 3 tablespoons honey 
1PVS
XBUFS
JOUP
B
TNBMM
NJYJOH
CPXM
PS
MJRVJE
NFBTVSJOH
DVQ
4QSJOLMF
HFMBUJO
PWFS
UIF
XBUFS
TUJS
UP
NJY
-FU
TUBOE
VOUJM
TFU
about 15 minutes. 2. Put 1 cup of the cream and all of the sugar into the blender jar. Set timer for 2 minutes and temperature on High to EJTTPMWF
UIF
TVHBS
0ODF
UIF
NJYUVSF
TUBSUT
UP
TJNNFS
UVSO
the unit off and add the gelatin mixture. Stir to combine. 3. Add the remaining cream and all of the other ingredients to UIF
VOJU
#MFOE
PO
TQFFET

UP

GPS
BCPVU

TFDPOET
PS
until well combined. 
%JWJEF
UIF
CMFOEFE
NJYUVSF
BNPOH
TJY
PVODF
SBNFLJOT
Chill overnight. Nutritional information per serving: $BMPSJFT


GSPN
GBU
t
DBSC
H
t
QSP
H
t
GBU
H
t
TBU
GBU
H
t
DIPM
NH
t
TPE
NH
t
DBMD
NH
t
GJCFS
H Crème Anglaise :PV
DBO
VTF
BT
JT
GPS
B
TBVDF
PS
GSFF[F
JU
JOUP
JDF
DSFBN .BLFT
BCPVU

DVQT
TBVDF

DVQT
JDF
DSFBN 2 cups whole milk 2 cups heavy cream 1 cup granulated sugar, divided pinch table salt 1 whole vanilla bean, halved and seeds scraped (pod saved for another use or discarded) 5 large egg yolks 1½ teaspoons pure vanilla extract 
1VU
UIF
NJML
DSFBN
IBMG
PG
UIF
TVHBS
TBMU
BOE
TDSBQFE
WBOJMMB
seeds into the blender jar. Cover and blend on speed 1 for BCPVU

TFDPOET
4FU
UJNFS
GPS

NJOVUFT
BOE
UFNQFSBUVSF
PO
)JHI
TUJSSJOH
FWFSZ
GFX
NJOVUFT

8IJMF
NJYUVSF
JT
IFBUJOH
QVU
UIF
ZPMLT
SFNBJOJOH
TVHBS
BOE
extract into a bowl and whisk until light and thickened. Reserve. 
0ODF
UJNF
FYQJSFT
UIF
NJYUVSF
TIPVME
CF
IPU
BOE
GPBNZ
CVU
OPU
CPJMJOH
JG
OPU
BEE
TPNF
NPSF
UJNF
UVSO
UP
CMFOE
PO
TQFFE

8JUI
UIF
VOJU
PO
HSBEVBMMZ
BEE
ZPML
NJYUVSF
UISPVHI
the lid opening in the cover. 
0ODF
BMM
UIF
ZPML
NJYUVSF
IBT
CFFO
BEEFE
BOE
UIPSPVHIMZ
CMFOEFE
TFU
UJNFS
GPS

NJOVUFT
BOE
UFNQFSBUVSF
PO
.FEJVN
8IJMF
NJYUVSF
JT
IFBUJOH
JU
JT
OFDFTTBSZ
UP
4UJS
FWFSZ
few minutes. 5. Sauce is done when it can coat the back of the spoon – the NJYUVSF
NVTU
/05
CPJM
PS
UIF
ZPMLT
XJMM
PWFS
DPPL
:PV
XJMM
CF
able to tell when it's done – the mixture leaves a thickened DPBUJOH
PO
UIF
JOTJEF
PG
UIF
KBS
"MTP
UIF
NJYUVSF
TIPVME
OPU
HP
CFZPOE
ž'
6. Pour the mixture through a fine mesh strainer. Bring to room temperature. Cover and chill for at least 2 hours or overnight. 6TF
BT
JT
GPS
B
DSÍNF
BOHMBJTF
PS
GSFF[F
JOUP
JDF
DSFBN
CZ
following the instructions for your ice cream maker. Nutritional information per serving (based on ½ cup ice cream): $BMPSJFT


GSPN
GBU
t
DBSC
H
t
QSP
H
t
GBU
H
t
TBU
GBU
H
t
DIPM
NH
t
TPE
NH
t
DBMD
NH
t
GJCFS
H Nutritional information per serving (based on 2 tablespoons sauce): $BMPSJFT


GSPN
GBU
t
DBSC
H
t
QSP
H
t
GBU
H
t
TBU
GBU
H
t
DIPM
NH
t
TPE
NH
t
DBMD
NH
t
GJCFS
H

Cuisinart®
NBLFT
UIJT
JNQSFTTJWF
EFTTFSU
RVJDL
BOE
FBTZ
#PUI
kids and adults will love it. .BLFT
TJY
TFSWJOHT 2 cups heavy cream 1 cup whole milk 1 teaspoon pure vanilla extract 4 ounces milk chocolate, roughly chopped 6 large egg yolks 8 tablespoons granulated sugar, divided 1 banana, cut into ½-inch slices 1. Preheat oven to 325°F with the rack in the middle position. 
1VU
UIF
DSFBN
NJML
BOE
WBOJMMB
JOUP
UIF
CMFOEFS
KBS
$PWFS
BOE
TFU
UJNFS
GPS

NJOVUFT
BOE
UFNQFSBUVSF
PO
.FEJVN
TUJSSJOH
every few minutes. 
0ODF
UIF
DSFBNNJML
NJYUVSF
JT
IPU
BOE
GPBNZ
UVSO
IFBU
PGG
JG
UJNF
IBT
OPU
FYQJSFE
BEE
UIF
DIPDPMBUF
ZPMLT
BOE

UBCMFTQPPOT
PG
UIF
TVHBS
TUJSSJOH
DPOUJOVPVTMZ
VOUJM
GVMMZ
CMFOEFE
BOE
IPNPHFOPVT
BCPVU

TFDPOET
4. Evenly divide the mixture among 6 shallow ramekins. Skim the foam off of the top with a spoon or by blotting with a paper towel. Place the ramekins in a rimmed baking pan and then add water until it goes up the sides of the ramekins by ¼ inch. 
#BLF
GPS

NJOVUFT
PS
VOUJM
KVTU
TFU
$PPM
UP
SPPN
temperature and then chill overnight. 

#FGPSF
TFSWJOH
FWFOMZ
UPQ
XJUI
UIF
CBOBOB
TMJDFT
BOE
MJCFSBMMZ
TQSJOLMF
UIF
SFTFSWFE
TVHBS
PWFS
FBDI
6TJOH
B
LJUDIFO
UPSDI
DBSBNFMJ[F
UIF
TVHBS
CZ
RVJDLMZ
NPWJOH
UIF
GMBNF
CBDL
BOE
forth about 1 inch above the ramekin. Nutritional information per serving: $BMPSJFT


GSPN
GBU
t
DBSC
H
t
QSP
H
t
GBU
H
t
TBU
GBU
H
t
DIPM
NH
t
TPE
NH
t
DBMD
NH
t
GJCFS
H Cinnamon-Maple Applesauce A healthy afternoon treat for you and your family. .BLFT
BCPVU
˜
DVQT
½ cup water 4 medium to large apples (about 1½ pounds), peeled, cored and cut into 1-inch pieces 1 teaspoon ground cinnamon 1 to 2 pinches ground nutmeg 1 to 2 pinches ground cloves 1 to 2 pinches kosher or sea salt (optional) 1 to 2 teaspoons fresh lemon juice 1 to 2 tablespoons pure maple syrup (optional) 1. Put the water into the blender jar. Set timer for 12 minutes BOE
UFNQFSBUVSF
PO
)JHI
0ODF
XBUFS
DPNFT
UP
B
CPJM
BCPVU

NJOVUFT
BEE
BQQMFT
TQJDFT
BOE
TBMU
JG
VTJOH
BOE
TXJUDI
UP
.FEJVN
4UJS
PDDBTJPOBMMZ
UP
JODPSQPSBUF
UIF
DPPLFE
BQQMFT
GSPN
UIF
CPUUPN
DPPLJOH
BMM
BQQMFT
VOUJM
TPGU
BOE
homogenous. 
"EE
MFNPO
KVJDF
BOE
NBQMF
TZSVQ
JG
VTJOH 
*G
OFDFTTBSZ
blend on speed 1 until desired consistency is reached. Nutritional information per serving (½ cup): $BMPSJFT


GSPN
GBU
t
DBSC
H
t
QSP
H
t
GBU
H
t
TBU
GBU
H
t
DIPM
NH
t
TPE
NH
t
DBMD
NH
t
GJCFS
H Coconut Custards The coconut gives these custards a delicious rich texture. .BLFT
GPVS
TFSWJOHT 1 can (13.5-ounce) unsweetened coconut milk 2∕³ cup heavy cream ½ teaspoon pure vanilla extract ¼ teaspoon coconut extract ½ cup unsweetened shredded coconut 2 large eggs 4 large egg yolks ½ cup granulated sugar ¼ teaspoon table salt 1. Preheat oven to 300°F. Pour 1 inch of warm water into a JODI
TRVBSF
QBO 
1VU
UIF
DPDPOVU
NJML
DSFBN
BOE
FYUSBDUT
JOUP
UIF
CMFOEFS
KBS
DPWFS
BOE
TUJS
UP
NJY
4FU
UJNFS
GPS

NJOVUFT
BOE
UFNQFSBUVSF
on High. 
8IFO
UJNF
FYQJSFT
BEE
UIF
TISFEEFE
DPDPOVU
BOE
TFU
UJNFS
GPS

NJOVUFT
BOE
UFNQFSBUVSF
PO
.FEJVN
TUJSSJOH
PDDBTJPOBMMZ
.JYUVSF
TIPVME
CF
GPBNZ
BOE
IPU
CVU
OPU
boiling. 
0ODF
UJNF
FYQJSFT
MFU
NJYUVSF
TUFFQ
JO
CMFOEFS
KBS
GPS

minutes. 
8IJMF
NJYUVSF
JT
TUFFQJOH
XIJTL
UIF
FHHT
ZPMLT
TVHBS
BOE
TBMU
UPHFUIFS
JO
B
NJYJOH
CPXM
BOE
UIFO
USBOTGFS
UP
B
MJRVJE
NFBTVSJOH
DVQ
GPS
FBTZ
QPVSJOH
0ODF
UIF
NJYUVSF
IBT
GJOJTIFE
TUFFQJOH
CMFOE
PO
TQFFE

8JUI
UIF
VOJU
SVOOJOH
gradually add the egg mixture through lid opening. Continue PO
TQFFE

GPS
BO
BEEJUJPOBM

UP

TFDPOET
PS
VOUJM
homogenous. 6. Pour the mixture through a fine strainer set over a mixing CPXM
TRVFF[JOH
PVU
BOZ
FYDFTT
MJRVJE
GSPN
UIF
TISFEEFE
DPDPOVU
EJTDBSE
DPDPOVU 
-FU
TJU
GPS
BCPVU

NJOVUFT
BOE
then spoon off the top layer of foam from the mixture. 

%JWJEF
NJYUVSF
FWFOMZ
BNPOH
GPVS
JOEJWJEVBM
DVTUBSE
DVQT

ounces each). Place individual custards into the prepared QBO
XJUI
XBUFS
XSBQ
UJHIUMZ
XJUI
BMVNJOVN
GPJM
BOE
QMBDF
JO
PWFO
#BLF
GPS
BCPVU

UP

NJOVUFT
VOUJM
KVTU
TFU
UIF
centers will still move slightly when shaken).

2 shallots, cut into ½-inch pieces 6 garlic cloves 2∕3 cup almonds, toasted 2 cups white bread, crust removed and cut into ½-inch pieces (about 2 standard slices) 1 can (28-ounce) whole plum tomatoes, drained 2 roasted red peppers ¼ cup sherry vinegar ¼ cup sherry ½ cup chicken or vegetable broth 1 teaspoon smoked paprika 1 teaspoon kosher salt ¼ teaspoon freshly ground black pepper 1. Put the oil into the blender jar. Cover and set timer for 5 NJOVUFT
BOE
UFNQFSBUVSF
PO
.FEJVN
0ODF
IPU
BEE
UIF
TIBMMPUT
BOE
HBSMJD
TUJSSJOH
GSFRVFOUMZ
VOUJM
TPGUFOFE

0ODF
UJNF
FYQJSFT
BOE
UIF
WFHFUBCMFT
BSF
TPGU
BEE
UIF
BMNPOET
#MFOE
PO
TQFFET

UP

GPS
BCPVU

UP

TFDPOET
or until chopped. Add the remaining ingredients in the order MJTUFE
4FU
UJNFS
GPS

NJOVUFT
BOE
UFNQFSBUVSF
PO
.FEJVN

0ODF
VOJU
TIVUT
PGG
CMFOE
TUBSUJOH
PO
TQFFE

BOE
HSBEVBMMZ
SBJTJOH
UP
TQFFE

VOUJM
GVMMZ
QVSÊFE
BCPVU
1 minute. 
5BTUF
BOE
BEKVTU
TFBTPOJOH
BT
EFTJSFE

Nutritional information per serving (¼ cup): $BMPSJFT


GSPN
GBU
t
DBSC
H
t
QSP
H
t
GBU
H
t
TBU
GBU
H
t
DIPM
NH
t
TPE
NH
t
DBMD
NH
t
GJCFS
H Salsa Verde "
UBOHZ
TBVDF
GPS
ZPVS
GBWPSJUF
.FYJDBO
EJTI
o
USZ
JU
XJUI
UBDPT
FODIJMBEBT
PS
FWFO
GBKJUBT .BLFT
BCPVU

DVQT 1 tablespoon extra virgin olive oil 1 medium onion, cut into ½-inch pieces 1 pound tomatillos, cut into ½-inch pieces 3 garlic cloves 2 to 3 jalapeño or serrano peppers, seeded and cut into ½-inch pieces ½ cup lightly packed fresh cilantro juice from ½ lime ¼ teaspoon sea or kosher salt 2 teaspoons honey 1. Put the olive oil into the blender jar. Set timer for 20 minutes BOE
UFNQFSBUVSF
PO
.FEJVN
0ODF
IPU
BEE
UIF
POJPO
TUJSSJOH
GSFRVFOUMZ
UP
TBVUÊ
0ODF
UIF
POJPO
IBT
TPGUFOFE
BEE
about 1⁄3
PG
UIF
UPNBUJMMPT
BOE
UIF
HBSMJD
BOE
TUJS
GSFRVFOUMZ
0ODF
UIFZ
BSF
TPGUFOFE
SFQFBU
XJUI
UIF
SFNBJOJOH
UIJSET

0ODF
UIF
UJNF
FYQJSFT
BOE
UIF
WFHFUBCMFT
BSF
TPGU
BEE
UIF
remaining ingredients and blend on speeds 2 to 4 for about 1 NJOVUF
PS
VOUJM
QVSÊFE

5BTUF
BOE
BEKVTU
TFBTPOJOH
BT
EFTJSFE Nutritional information per serving (2 tablespoons): $BMPSJFT


GSPN
GBU
t
DBSC
H
t
QSP
H
t
GBU
H
t
TBU
GBU
H
t
DIPM
NH
t
TPE
NH
t
DBMD
NH
t
GJCFS
H

"
EFMJDJPVT
WFHHJF
ESFTTJOH
UIBU
FWFO
ZPVS
LJET
XJMM
MPWF .BLFT
BCPVU

DVQ 1 garlic clove 1 green onion/scallion, cut into 1-inch pieces 2 anchovy fillets 2 tablespoons fresh tarragon (leaves from about 4 sprigs) 10 medium to large fresh basil leaves ¼ cup fresh parsley 1 tablespoon fresh lemon juice 1 avocado, each half cut into 4 pieces ¼ cup plain yogurt or sour cream 1 tablespoon extra virgin olive oil pinch kosher or sea salt pinch freshly ground black pepper 4 to 6 tablespoons water, divided 
1VU
BMM
PG
UIF
JOHSFEJFOUT
SFTFSWJOH

UBCMFTQPPOT
PG
UIF
XBUFS
JOUP
UIF
CMFOEFS
KBS
#MFOE
PO
TQFFET

UP

GPS
BCPVU

NJOVUF
PS
VOUJM
GVMMZ
CMFOEFE
TUPQQJOH
UP
TDSBQF
EPXO
TJEFT
of the jar as necessary. 2. Add additional water as needed to reach the desired DPOTJTUFODZ
5BTUF
BOE
BEKVTU
TFBTPOJOH
BT
EFTJSFE Nutritional information per serving (2 tablespoons): $BMPSJFT


GSPN
GBU
t
DBSC
H
t
QSP
H
t
GBU
H
t
TBU
GBU
H
t
DIPM
H
t
TPE
H
t
DBMD

NH
t
GJCFS
H Red Chile Sauce "
USBEJUJPOBM
TNPLZTQJDZ
TBVDF
UIJT
JT
EFMJDJPVT
PWFS
NPTU
.FYJDBO
EJTIFT
FTQFDJBMMZ
FODIJMBEBT .BLFT
BCPVU

DVQT 9 dried chiles (any mix of Anaheim, New Mexico and/or Ancho) 1 tablespoon olive oil 2 small shallots, cut into ½-inch pieces 2 garlic cloves ½ teaspoon kosher salt, divided 2 tablespoons dark brown sugar 2 cups chicken broth, low sodium 1. Reconstitute chiles: place them in a bowl and pour boiling water over them so they are completely submerged. Cover bowl with foil or an inverted plate. Allow the chiles to sit until UIFZ
TPGUFO
BCPVU

UP

NJOVUFT
0ODF
TPGU
DBSFGVMMZ
SFNPWF
BMM
TFFET
BOE
TUFNT
BOE
DVU
JOUP
JODI
QJFDFT
reserve. 2. Put the olive oil into the blender jar and set timer for 3 NJOVUFT
BOE
UFNQFSBUVSF
PO
.FEJVN
$PWFS
XJUI
NFBTVSJOH
DVQ
SFNPWFE
0ODF
UIF
PJM
JT
IPU
VQ
BEE
UIF
TIBMMPUT
HBSMJD
BOE
B
QJODI
PG
TBMU
TUJSSJOH
GSFRVFOUMZ
VOUJM
WFHFUBCMFT
BSF
soft. 
"EE
UIF
SFNBJOJOH
TBMU
TVHBS
CSPUI
BOE
SFTFSWFE
DIJMFT
4FU
UJNFS
GPS

NJOVUFT
BOE
UFNQFSBUVSF
PO
.FEJVN
TUJSSJOH
occasionally. 
0ODF
VOJU
UVSOT
PGG
SFUVSO
NFBTVSJOH
DBQ
UP
MJE
BOE
CMFOE
PO
TQFFET

UP

GPS
BCPVU

NJOVUFT
PS
VOUJM
DPNQMFUFMZ
smooth. 
5BTUF
BOE
BEKVTU
TFBTPOJOH
BT
EFTJSFE Nutritional information per serving (2 tablespoons): $BMPSJFT


GSPN
GBU
t
DBSC
H
t
QSP
H
t
GBU
H
t
TBU
GBU
H
t
DIPM
NH
t
TPE
NH
t
DBMD
NH
t
GJCFS
H Light Marinara Sauce 5IJT
WFSTBUJMF
TBVDF
JT
TP
FBTZ
UP
NBLF
BOE
JU
GSFF[FT
XFMM
UPP .BLFT
BCPVU

DVQT 1 tablespoon extra virgin olive oil 5 garlic cloves ½ small onion, cut into ½-inch pieces ¼ teaspoon kosher salt, divided 1 can (28-ounce) whole plum tomatoes in purée ½ teaspoon freshly ground black pepper ½ teaspoon dried oregano 1 to 2 tablespoons granulated sugar 6 large leaves fresh basil, torn into small pieces 1. Put the oil into the blender jar. Cover and set timer for 10 NJOVUFT
BOE
UFNQFSBUVSF
PO
.FEJVN
0ODF
PJM
JT
IPU
BEE
UIF
garlic and onion. Stir a few times to coat with the oil and to CSFBL
VQ
-FBWF
UP
TBVUÊ
TUJSSJOH
PDDBTJPOBMMZ 
0ODF
UJNF
FYQJSFT
BEE
UIF
SFNBJOJOH
JOHSFEJFOUT
BOE
TFU
UJNFS
GPS

NJOVUFT
BOE
UFNQFSBUVSF
PO
)JHI
0ODF
UIF
NJYUVSF
DPNFT
UP
B
CPJM
4FU
UJNFS
GPS

NJOVUFT
BOE
UFNQFSBUVSF
PO
.FEJVN
3FNPWF
UIF
NFBTVSJOH
DVQ
GSPN
the lid while cooking. Be sure to replace to stir occasionally while cooking. 
0ODF
UIF
UJNF
IBT
FYQJSFE
CMFOE
PO
TQFFE

GPS

TFDPOET
PS
VOUJM
EFTJSFE
DPOTJTUFODZ
*G
B
DIVOLJFSTUZMF
TBVDF
JT
EFTJSFE
QVMTF
UP
CMFOE

5BTUF
BOE
BEKVTU
TFBTPOJOH
BT
EFTJSFE

/PUF
*G
B
UIJDLFS
TBVDF
JT
EFTJSFE
PODF
CMFOEFE
TJNNFS
GPS
BEEJUJPOBM
UJNF
XJUI
NFBTVSJOH
DVQ
SFNPWFE
VOUJM
EFTJSFE
consistency is achieved. Nutritional information per serving (¼ cup): $BMPSJFT


GSPN
GBU
t
DBSC
H
t
QSP
H
t
GBU
H
t
TBU
GBU
H
t
DIPM
NH
t
TPE
NH
t
DBMD
NH
t
GJCFS
H

Basic Vinaigrette 5IJT
TJNQMF
WJOBJHSFUUF
JT
QFSGFDU
PWFS
B
TBMBE
PG
NJYFE
HSFFOT
BOE
GSFTI
WFHFUBCMFT
4VCTUJUVUJOH
›
UFBTQPPOT
PG
IFSCFT
EF
Provence for the combined basil/thyme/marjoram is an easy way UP
DIBOHF
JU
VQ
B
CJU
BOE
TBWFT
PO
UIF
BNPVOU
PG
ESJFE
IFSCT
ZPV
need to have on hand. .BLFT
BCPVU

DVQ ¼ cup red wine vinegar 1 teaspoon Dijon-style mustard ¼ cup fresh parsley ½ teaspoon dried basil ½ teaspoon dried thyme ¼ teaspoon dried tarragon ¼ teaspoon ground white pepper ½ teaspoon kosher salt ¾ cup extra virgin olive oil 
1VU
UIF
WJOFHBS
NVTUBSE
QBSTMFZ
TQJDFT
BOE
TBMU
JOUP
CMFOEFS
KBS
#MFOE
PO
TQFFE

VOUJM
DPNCJOFE
BOE
QBSTMFZ
JT
GJOFMZ
DIPQQFE
BCPVU

TFDPOET
TUPQQJOH
UP
TDSBQF
EPXO
the sides of the jar as necessary). 
0ODF
UIF
NJYUVSF
JT
DPNCJOFE
DBSFGVMMZ
SFNPWF
UIF
measuring cup from the cover of the blender. Blend on speed 
BOE
TMPXMZ
BEE
UIF
PJM
UISPVHI
UIF
MJE
PQFOJOH
5IF
QSPDFTT
TIPVME
UBLF
BCPVU
˜
NJOVUFT

5BTUF
BOE
BEKVTU
TFBTPOJOH
BT
EFTJSFE Nutritional information per serving (1 tablespoon): $BMPSJFT


GSPN
GBU
t
DBSC
H
t
QSP
H
t
GBU
H
t
TBU
GBU
H
t
DIPM
NH
t
TPE
NH
t
DBMD
NH
t
GJCFS
H Warm Vinaigrette This delicious vinaigrette will become a favorite after the first bite. .BLFT
BCPVU

DVQ ¾ cup extra virgin olive oil, divided 1 garlic clove 1 small shallot, cut into ½-inch pieces 2 tablespoons Dijon-style mustard ¼ teaspoon kosher or sea salt pinch freshly ground black pepper 3 tablespoons champagne vinegar 1. Put one teaspoon of olive oil into the blender jar and set on .FEJVN
GPS

NJOVUFT
0ODF
UIF
PJM
JT
IPU
BEE
UIF
HBSMJD
BOE
TIBMMPU
$PWFS
BOE
TUJS
UP
CSFBL
VQ
VTJOH
RVJDL
CVSTUT

0ODF
WFHFUBCMFT
IBWF
TPGUFOFE
UVSO
VOJU
PGG
BOE
BEE
BMM
SFNBJOJOH
JOHSFEJFOUT
UISPVHI
UIF
MJE
PQFOJOH
FYDFQU
GPS
UIF
reserved olive oil. Stir to combine. 
8IJMF
CMFOEJOH
PO
TQFFE

HSBEVBMMZ
BEE
SFNBJOJOH
PJM
JO
B
TMPX
CVU
TUFBEZ
TUSFBN
UISPVHI
UIF
MJE
PQFOJOH
-FU
NJYUVSF
blend an additional 30 seconds after all has been added. 
4FU
UJNFS
GPS

NJOVUFT
BOE
UFNQFSBUVSF
PO
.FEJVN
TUJSSJOH
constantly until dressing is heated through. Nutritional information per serving (1 tablespoon): $BMPSJFT


GSPN
GBU
t
DBSC
H
t
QSP
H
t
GBU
H
t
TBU
GBU
H
t
DIPM
NH
t
TPE
NH
t
DBMD
NH
t
GJCFS
H Walnut-Parsley Pesto 5IJT
SFDJQF
JT
B
GSFTI
BMUFSOBUJWF
UP
USBEJUJPOBM
QFTUP
FTQFDJBMMZ
JO
UIF
DPPMFS
NPOUIT
XIFO
CBTJM
JT
OPU
BT
QMFOUJGVM .BLFT
BCPVU
›
DVQT ½ cup walnuts, lightly toasted 1 garlic clove 2 cups loosely packed fresh parsley (about 1 small bunch) ¼ cup grated Parmesan ¼ teaspoon kosher or sea salt pinch freshly ground black pepper ½ teaspoon lemon zest 1½ teaspoons fresh lemon juice ½ to ¾ cup extra virgin olive oil, divided 1. Put the walnuts in the blender jar. Run on speeds 1 to 3 for BCPVU

UP

TFDPOET
PS
VOUJM
GJOFMZ
DIPQQFE
2. With the unit running on speed 1. Carefully remove the measuring cup from the cover of the blender. Gradually add UIF
HBSMJD
BOE
QBSTMFZ
UISPVHI
UIF
MJE
PQFOJOH
-FU
SVO
VOUJM
SPVHIMZ
DIPQQFE
TUPQQJOH
UP
TDSBQF
EPXO
UIF
TJEFT
PG
UIF
jar as necessary. 
"EE
UIF
1BSNFTBO
TBMU
QFQQFS
BOE
[FTU
1VMTF

UP

UJNFT
to mix. Add the lemon juice and blend on speed 1. Remove UIF
NFBTVSJOH
DVQ
BOE
TMPXMZ
QPVS
˜
DVQ
PG
UIF
PMJWF
PJM
VTJOH
B
MJRVJE
NFBTVSJOH
DVQ
UISPVHI
UIF
MJE
PQFOJOH
XIJMF
the mixer is running. Scrape down as necessary and let run until desired consistency. Add remaining oil for thinner consistency. 
5P
TUPSF
USBOTGFS
UP
B
HMBTT
KBS
PS
CPXM
UBQ
UP
SFNPWF
BMM
BJS
CVCCMFT
BOE
FWFO
PVU
UIF
TVSGBDF
'MPBU
B
MBZFS
PG
PMJWF
PJM
PO
UPQ
DPWFS
XJUI
QMBTUJD
XSBQ
BOE
SFGSJHFSBUF
5IF
QFTUP
XJMM
LFFQ
GPS

EBZT
JO
UIF
SFGSJHFSBUPS
PS
JU
NBZ
CF
GSP[FO

Nutritional information per serving (1 tablespoon): $BMPSJFT


GSPN
GBU
t
DBSC
H
t
QSP
H
t
GBU
H
t
TBU
GBU
H
t
DIPM
NH
t
TPE
NH
t
$BMD
NH
t
GJCFS
H

5IF
QFSGFDU
TPVQ
JO
XJOUFS
VUJMJ[JOH
TFBTPOBM
SPPU
WFHFUBCMFT .BLFT
BCPVU

DVQT 1 tablespoon olive oil 1 garlic clove 1 small shallot, cut into ½-inch pieces 3 cups vegetable broth ½ teaspoon kosher or sea salt 1 to 2 pinches freshly ground black pepper 1 small rutabaga (about 6 ounces), cut into 1-inch pieces 1 small turnip (about 6 to 8 ounces), cut into 1-inch pieces 1 small sweet potato or yam (about 7 to 8 ounces), cut into 1-inch pieces 2 medium carrots, cut into 1-inch pieces 1 medium parsnip, cut into 1-inch pieces ½ teaspoon ground cinnamon 3 to 4 sprigs fresh thyme, leaves removed and stems discarded 2 to 3 pinches cayenne, or to taste 
1VU
UIF
PJM
JOUP
UIF
CMFOEFS
KBS
4FU
UJNFS
GPS

NJOVUFT
BOE
UFNQFSBUVSF
PO
.FEJVN
0ODF
UIF
PJM
JT
IPU
BEE
UIF
HBSMJD
BOE
TIBMMPU
$PWFS
BOE
TUJS
VTJOH
RVJDL
CVSTUT
UP
CSFBL
VQ
$POUJOVF
UP
TBVUÊ
TUJSSJOH
PDDBTJPOBMMZ 
0ODF
UJNF
FYQJSFT
BEE
UIF
CSPUI
TBMU
BOE
QFQQFS
4FU
PO
)JHI
GPS

NJOVUFT
0ODF
CSPUI
DPNFT
UP
B
CPJM
BEE
UIF
remaining ingredients. Set timer for 30 minutes and UFNQFSBUVSF
PO
.FEJVN 
0ODF
UJNF
FYQJSFT
CMFOE
PO
TQFFE

BOE
HSBEVBMMZ
SBJTJOH
UP
speed 3 for 2 minutes or until completely smooth. 
5BTUF
BOE
BEKVTU
TFBTPOJOH
BT
EFTJSFE
Nutritional information per serving (1 cup): $BMPSJFT


GSPN
GBU
t
DBSC
H
t
QSP
H
t
GBU
H
t
TBU
GBU
H
t
DIPM
NH
t
TPE
NH
t
DBMD
NH
t
GJCFS
H Spinach Dal "
USBEJUJPOBM
*OEJBO
TQJDFE
EJTI
CBTFE
PO
MFOUJMT
&BDI
WFSTJPO
JT
EJGGFSFOU
EFQFOEJOH
PO
JOHSFEJFOUT
BOE
TQJDFT
VTFE
5IJT
POF
BEET
TQJOBDI
BU
UIF
FOE
for some color and extra nutrients. .BLFT
BCPVU

DVQT 1 tablespoon ghee* or butter 1 ½-inch piece fresh ginger, peeled and halved 1 small onion, cut into ½-inch pieces ½ jalapeño, seeded and cut into ½-inch pieces 2 garlic cloves ½ teaspoon ground cumin 1 teaspoon garam masala** pinch turmeric ¾ teaspoon kosher or sea salt 3 cups water 1½ cups dried red lentils 1 small dried chile, left whole 4 ounces fresh spinach 1. Put the ghee or butter into the blender jar. Set timer for 30 NJOVUFT
BOE
UFNQFSBUVSF
PO
.FEJVN
0ODF
UIF
HIFF
PS
CVUUFS
CFHJOT
UP
NFMU
BEE
UIF
HJOHFS
POJPO
KBMBQFÒP
BOE
HBSMJD
$PWFS
BOE
TUJS
VTJOH
BCPVU

RVJDL
CVSTUT
UP
CSFBL
VQ
0ODF
WFHFUBCMFT
IBWF
TPGUFOFE
BEE
UIF
DVNJO
HBSBN
NBTBMB
UVSNFSJD
BOE
TBMU
TUJS
B
GFX
UJNFT
UP
DPNCJOF
BOE
UP
DPBU
UIF
TBVUÊFE
WFHFUBCMFT
4DSBQF
EPXO
UIF
TJEFT
PG
UIF
KBS
JG
OFFEFE
0ODF

NJOVUFT
SFNBJO
TXJUDI
UP
-PX
allowing flavors to develop. Stir every few minutes. 
0ODF
UJNF
FYQJSFT
BEE
UIF
XBUFS
BOE
TUJS
PODF
UP
DPNCJOF
"EE
UIF
MFOUJMT
BOE
DIJMF
4FU
UJNFS
GPS

UP

NJOVUFT
BOE
UFNQFSBUVSF
PO
)JHI
0ODF
NJYUVSF
DPNFT
UP
B
CPJM
4FU
UJNFS
GPS

NJOVUFT
BOE
UFNQFSBUVSF
PO
.FEJVN

0ODF
UJNF
FYQJSFT
SFNPWF
UIF
DIJMF
XJUI
B
XPPEFO
TQPPO
and stir in the spinach in two batches. 
5BTUF
BOE
BEKVTU
TFBTPOJOH
BT
EFTJSFE
*Ghee is an Indian clarified butter found in the specialty food section of supermarkets or health food stores. **Garam masala is a blend of Indian spices. It can be purchased in Indian markets and most grocery stores. Nutritional information per serving (1 cup): $BMPSJFT


GSPN
GBU
t
DBSC
H
t
QSP
H
t
GBU
H
t
TBU
GBU
H
t
DIPM
NH
t
TPE
NH
t
DBMD
NH
t
GJCFS
H

Replace cover and stir until completely incorporated. 
-FU
DPPL
GPS
SFNBJOJOH
UJNF
0ODF

NJOVUFT
BSF
MFGU
PO
UIF
UJNFS
BEE
UIF
IFBWZ
DSFBN

0ODF
UJNF
FYQJSFT
CMFOE
TUBSUJOH
PO
TQFFE

BOE
HSBEVBMMZ
SBJTJOH
UP
TQFFE

GPS

NJOVUFT
PS
VOUJM
DPNQMFUFMZ
TNPPUI

5BTUF
BOE
BEKVTU
TFBTPOJOH
BT
EFTJSFE Nutritional information per serving (1 cup): $BMPSJFT


GSPN
GBU
t
DBSC
H
t
QSP
H
t
GBU
H
t
TBU
GBU
H
t
DIPM
NH
t
TPE
NH
t
DBMD
NH
t
GJCFS
H Curried Coconut and Butternut Squash Soup "O
*OEJBO
UXJTU
PO
B
DMBTTJD
CVUUFSOVU
TRVBTI
TPVQ .BLFT
BCPVU
˜
DVQT 1 tablespoon butter or ghee* 1 small onion, cut into ½-inch pieces ½ jalapeño, seeded and cut into ½-inch pieces 1 ½-inch piece of ginger, peeled and halved 1 garlic clove 1 tablespoon curry powder 1 can (13.5-ounce) coconut milk ½ cup chicken broth, low sodium ¼ teaspoon kosher salt 1 pound peeled, seeded butternut squash cut into 1½-inch cubes (about 1 small squash) 1. Put the butter or ghee into the blender jar. Set timer for 15 NJOVUFT
BOE
UFNQFSBUVSF
PO
.FEJVN
0ODF
UIF
CVUUFS
CFHJOT
UP
NFMU
BEE
UIF
POJPO
$PWFS
BOE
TUJS
VTJOH
RVJDL
CVSTUT
BOE
TBVUÊ
VOUJM
TPGUFOFE
"EE
UIF
KBMBQFÒP
HJOHFS
BOE
HBSMJD
TUJS
to break up and coat with the butter. Add the curry powder and stir to combine. Scrape down the sides of the jar if OFFEFE
-FU
TBVUÊ
GPS
UIF
SFNBJOJOH
UJNF
TUJSSJOH
occasionally. 
0ODF
UJNF
FYQJSFT
BEE
DPDPOVU
NJML
CSPUI
BOE
TBMU
$PWFS
BOE
TUJS
4FU
UJNFS
GPS

NJOVUFT
BOE
UFNQFSBUVSF
PO
)JHI
TUJSSJOH
PDDBTJPOBMMZ
VOUJM
NJYUVSF
DPNFT
UP
B
CPJM
0ODF
NJYUVSF
SFBDIFT
B
CPJM
BEE
UIF
TRVBTI
$PWFS
BHBJO
BOE
TFU
UJNFS
GPS

NJOVUFT
BOE
UFNQFSBUVSF
PO
.FEJVN
TUJSSJOH
occasionally during the cooking process. 
8IFO
VOJU
TIVUT
PGG
CMFOE
PO
TQFFE

HSBEVBMMZ
SBJTJOH
UP
TQFFE

GPS

NJOVUFT
PS
VOUJM
DPNQMFUFMZ
TNPPUI

5BTUF
BOE
BEKVTU
TFBTPOJOH
BT
EFTJSFE
*Ghee is an Indian clarified butter found in the specialty food section of supermarkets or health food stores. Nutritional information per serving (1 cup): $BMPSJFT


GSPN
GBU
t
DBSC
H
t
QSP
H
t
GBU
H
t
TBU
GBU
H
t
DIPM
NH
t
TPE
NH
t
DBMD
NH
t
GJCFS
H Pasta e Fagiole This hearty Italian favorite is a meal in itself. .BLFT
˜
DVQT
EFQFOEJOH
PO
BNPVOU
PG
QBTUB
VTFE 1 tablespoon olive oil ½ small onion, cut into ½-inch pieces 3 garlic cloves 1 small carrot, thinly sliced 1 small celery stalk, thinly sliced 1 can (15.5-ounce) cannelini beans, drained but not rinsed, divided 1 can (14-ounce) diced tomatoes, drained 2 cups vegetable broth ¼ teaspoon kosher or sea salt 1∕8 teaspoon freshly ground black pepper pinch red pepper flakes ½ cup dried pasta (macaroni, or other hollowed pasta) 4 basil leaves, thinly sliced grated Parmesan, to taste (for serving) 1. Put the oil into the blender jar. Set timer for 10 minutes and UFNQFSBUVSF
PO
.FEJVN
0ODF
UIF
PJM
JT
IPU
BEE
UIF
POJPO
BOE
HBSMJD
$PWFS
BOE
TUJS
VTJOH
BCPVU

RVJDL
CVSTUT
UP
CSFBL
VQ
"MMPX
UP
TPGUFO
BOE
UIFO
BEE
UIF
DBSSPU
BOE
DFMFSZ
TUJS
BHBJO
UP
CSFBL
VQ
$POUJOVF
UP
TBVUÊ
TUJSSJOH
PDDBTJPOBMMZ
to soften. 
0ODF
UIF
UJNF
FYQJSFT
"EE
POF
IBMG
PG
UIF
DBOOFMJOJ
CFBOT
and tomatoes. Stir 2 to 3 times to break up. Add remaining CFBOT
CSPUI
TBMU
QFQQFS
BOE
QFQQFS
GMBLFT
4FU
UJNFS
GPS

NJOVUFT
BOE
UFNQFSBUVSF
PO
)JHI
TUJSSJOH
FWFSZ
GFX
NJOVUFT

0ODF
UIF
NJYUVSF
DPNFT
UP
B
CPJM
TFU
UJNFS
GPS

NJOVUFT
BOE
UFNQFSBUVSF
PO
.FEJVN
3FNPWF
UIF
NFBTVSJOH
DVQ
BT
soup is simmering. 
0ODF
UJNF
FYQJSFT
DIFDL
DPOTJTUFODZ
4IPVME
B
UIJDLFS
TPVQ
CF
EFTJSFE
TFU
UJNFS
GPS

NJOVUFT
BOE
UFNQFSBUVSF
PO
.FEJVN
/PUF
8F
BMTP
GFFM
UIF
GMBWPST
GVMMZ
EFWFMPQ
XJUI
UIF
extra cooking time. 5. Add the pasta before serving. Set timer to 10 minutes and UFNQFSBUVSF
PO
)JHI
0ODF
UIF
TPVQ
DPNFT
UP
B
CPJM
BEE
UIF
QBTUB
0ODF
JU
DPNFT
CBDL
UP
B
CPJM
TXJUDI
UP
.FEJVN
GPS
NBOVGBDUVSFST
SFDPNNFOEFE
DPPLJOH
UJNF
5FTU
QBTUB
UP
EFUFSNJOF
EPOFOFTT
BEE
NPSF
UJNF
JG
OFDFTTBSZ 
4UJS
JO
CBTJM
BOE
UBTUF
BEKVTU
TFBTPOJOH
BT
EFTJSFE
4FSWF
JNNFEJBUFMZ
TQSJOLMFE
MJCFSBMMZ
XJUI
1BSNFTBO

/PUF
"T
UIF
GJOJTIFE
TPVQ
TJUT
UIF
QBTUB
XJMM
BCTPSC
NVDI
UIF
TPVQ
MJRVJE
*G
OPU
TFSWJOH
JNNFEJBUFMZ
BEEJUJPOBM
IPU
broth will need to be added before serving. Nutritional information per serving (1 cup): $BMPSJFT


GSPN
GBU
t
DBSC
H
t
QSP
H
t
GBU
H
t
TBU
GBU
H
t
DIPM
NH
t
TPE
NH
t
DBMD
NH
t
GJCFS
H

5IF
CSJHIU
HSFFO
DPMPS
PG
UIJT
TPVQ
KVTU
TDSFBNT
TQSJOHUJNF .BLFT
BCPVU

DVQT 1 tablespoon olive oil 1 garlic clove 1 small to medium leek, cut into ½-inch pieces 2½ cups chicken broth, low sodium ½ teaspoon kosher salt pinch freshly ground black pepper 1 pound green peas, fresh or frozen (about 3 cups) 1½ teaspoons fresh lemon juice 4 ounces fresh spinach (about 4 packed cups) 8 to 10 medium fresh mint leaves 1. Put the oil into the blender jar. Set timer for 6 minutes and UFNQFSBUVSF
PO
.FEJVN
0ODF
PJM
JT
IPU
BEE
UIF
HBSMJD
BOE
MFFL
$PWFS
BOE
TUJS
VTJOH
BCPVU

RVJDL
CVSTUT
UP
CSFBL
VQ
-FU
TBVUÊ
GPS
B
GFX
NJOVUFT
PS
VOUJM
TPGUFOFE

0ODF
UIF
UJNF
FYQJSFT
BEE
UIF
CSPUI
TBMU
BOE
QFQQFS
4FU
UJNFS
GPS

UP

NJOVUFT
BOE
UFNQFSBUVSF
PO
)JHI
0ODF
NJYUVSF
DPNFT
UP
B
CPJM
BEE
UIF
QFBT
SFQMBDF
DPWFS
BOE
TFU
UJNFS
GPS

NJOVUFT
BOE
UFNQFSBUVSF
PO
.FEJVN

8IFO
VOJU
TIVUT
PGG
BEE
UIF
MFNPO
KVJDF
TQJOBDI
BOE
NJOU
#MFOE
PO
TQFFE

HSBEVBMMZ
SBJTJOH
UP
TQFFE

GPS

NJOVUFT
or until completely smooth. 
5BTUF
BOE
BEKVTU
TFBTPOJOHT
BT
EFTJSFE
Nutritional information per serving (1 cup): $BMPSJFT


GSPN
GBU
t
DBSC
H
t
QSP
H
t
GBU
H
t
TBU
GBU
H
t
DIPM
NH
t
TPE
NH
t
DBMD
NH
t
GJCFS
H Asparagus Leek Soup 5IJT
JT
B
QFSGFDU
TPVQ
UP
DFMFCSBUF
UIF
TUBSU
PG
TQSJOH although it is delicious any time of year. .BLFT
BCPVU

DVQT 1 tablespoon unsalted butter 1 garlic clove 1 medium to large leek, white and light green parts only, washed well and cut into ½-inch pieces 1 pound asparagus (about 1 small bunch), rough ends trimmed and cut into ½-inch pieces 2 tablespoons cognac or dry white wine 1 small red potato (about 2 ounces), peeled and cut into ½-inch pieces (hold in water to prevent oxidation) ¾ teaspoon kosher salt ¼ teaspoon freshly ground black pepper 1-½ cups vegetable broth ½ teaspoon fresh lemon juice 
1VU
UIF
CVUUFS
JOUP
UIF
CMFOEFS
KBS
TFU
UJNFS
GPS

NJOVUFT
BOE
UFNQFSBUVSF
PO
.FEJVN
0ODF
CVUUFS
CFHJOT
UP
NFMU
BEE
UIF
HBSMJD
BOE
MFFL
$PWFS
BOE
TUJS
BCPVU

UJNFT
VTJOH
RVJDL
CVSTUT
$POUJOVF
UP
TBVUÊ
TUJSSJOH
PDDBTJPOBMMZ
4IPVME
BOZ
MFFL
DMJOH
UP
UIF
TJEFT
PG
UIF
KBS
BGUFS
TUJSSJOH
TDSBQF
down with a heatproof spatula. 
0ODF
UIFSF
BSF

NJOVUFT
PG
UJNF
SFNBJOJOH
BEE
UIF
asparagus and toss with a spatula to coat with the leeks and butter. Add the cognac or wine once there are 3 minutes remaining. 
0ODF
UJNF
FYQJSFT
BEE
UIF
CSPUI
QPUBUP
TBMU
BOE
QFQQFS
UP
the blender jar. Cover and set time to 10 minutes on High. 
0ODF
UJNF
FYQJSFT
PS
XIFO
MJRVJE
DPNF
UP
B
CPJM
TFU
UJNFS
GPS

NJOVUFT
BOE
UFNQFSBUVSF
PO
.FEJVN
TUJSSJOH
PDDBTJPOBMMZ
during the cooking process. 
0ODF
UJNF
FYQJSFT
BEE
UIF
MFNPO
KVJDF
BOE
CMFOE
TUBSUJOH
XJUI
TQFFE

HSBEVBMMZ
SBJTJOH
UP
TQFFE

VOUJM
DPNQMFUFMZ
TNPPUI
BOE
IPNPHFOPVT
BCPVU

TFDPOET
UP

NJOVUF 
5BTUF
BOE
BEKVTU
TFBTPOJOH
BT
EFTJSFE
Nutritional information per serving (1 cup): $BMPSJFT


GSPN
GBU
t
DBSC
H
t
QSP
H
t
GBU
H
t
TBU
GBU
H
t
DIPM
NH
t
TPE
NH
t
DBMD
NH
t
GJCFS
H Creamy Greens Soup 5IJT
FBSUIZ
OPVSJTIJOH
TPVQ
JT
TP
EFMJDJPVT
(BSOJTI
XJUI
B
EPMMPQ
PG
DSÒNF
GSBÔDIF
BOE
B
TQSJH
PG
QBSTMFZ .BLFT
BCPVU
˜
DVQT 1 tablespoon olive oil 2 garlic cloves 1 small shallot, cut into ½-inch pieces 1 small leek, white part only, cut into ½-inch slices 2 cups vegetable broth ½ teaspoon kosher salt ¼ teaspoon freshly ground black pepper 8 ounces kale (or other leafy greens), hard stems discarded and roughly chopped, divided 2 to 3 ounces Italian parsley (about ½ large bunch), stems reserved for other use and roughly chopped, divided 1∕3 cup heavy cream 
1VU
UIF
PJM
JOUP
UIF
CMFOEFS
KBS
4FU
UJNFS
GPS

NJOVUFT
BOE
UFNQFSBUVSF
PO
.FEJVN
0ODF
PJM
JT
IPU
BGUFS
BCPVU

NJOVUF
BEE
UIF
HBSMJD
BOE
TIBMMPU
$PWFS
BOE
TUJS
VTJOH
RVJDL
CVSTUT
UP
CSFBL
VQ
UIF
WFHFUBCMFT
0ODF
TMJHIUMZ
TPGUFOFE
BEE
UIF
MFFL
TUJS
PDDBTJPOBMMZ
TDSBQJOH
UIF
TJEFT
PG
UIF
blender jar if necessary. 
0ODF
UJNF
FYQJSFT
BEE
UIF
CSPUI
TBMU
BOE
QFQQFS
TUJS
UP
NJY
$PWFS
BOE
TFU
UJNFS
GPS

NJOVUFT
BOE
UFNQFSBUVSF
PO
)JHI
0ODF
UIF
CSPUI
DPNFT
UP
B
CPJM
UVSO
VOJU
PGG
BOE
BEE
half of the kale and parsley. Cover and set timer for 20 NJOVUFT
BOE
UFNQFSBUVSF
PO
.FEJVN
TUJSSJOH
VOUJM
UIF
HSFFOT
BSF
JODPSQPSBUFE
XJUI
UIF
MJRVJE
"GUFS

NJOVUFT
DBSFGVMMZ

½ small onion, cut into ½-inch pieces 1 small carrot, cut into ½-inch pieces 1 small celery stalk, cut into ½-inch pieces 1 teaspoon dried basil ½ teaspoon dried marjoram 1 tablespoon unbleached, all-purpose flour 1 can (28-ounce) whole plum tomatoes in purée 2 whole sun-dried tomatoes 1∕8 teaspoon baking soda ½ teaspoon kosher salt ½ teaspoon freshly ground black pepper 1. Put all of the ingredients into the blender jar. Cover and stir to mix. 
4FU
UJNFS
GPS

NJOVUFT
BOE
UFNQFSBUVSF
PO
)JHI
0ODF
UIF
NJYUVSF
DPNFT
UP
B
CPJM
TFU
UJNFS
GPS

NJOVUFT
BOE
UFNQFSBUVSF
PO
.FEJVN

8IFO
UJNF
FYQJSFT
CMFOE
PO
TQFFE

HSBEVBMMZ
SBJTJOH
UP
TQFFE

GPS

NJOVUFT
PS
VOUJM
DPNQMFUFMZ
TNPPUI 
5BTUF
BOE
BEKVTU
TFBTPOJOH
BT
EFTJSFE
Nutritional information per serving (1 cup): $BMPSJFT


GSPN
GBU
t
DBSC
H
t
QSP
H
t
GBU
H
t
TBU
GBU
H
t
DIPM
NH
t
TPE
NH
t
DBMD
NH
t
GJCFS
H Corn and Clam Chowder .BLF
UIJT
DIPXEFS
JO
UIF
TVNNFSUJNF
XIFO
DPSO
JT
BCVOEBOU .BLFT
BCPVU

DVQT 1 tablespoon unsalted butter 1 small onion, cut into ½-inch pieces 1 large bell pepper, seeded and cut into ½-inch pieces 1½ cups whole milk ½ cup heavy cream 2 cans (6.5-ounce) chopped clams, juice and clams divided ½ pound potatoes, peeled and cut into ½-inch dice ½ teaspoon kosher or sea salt ¼ teaspoon freshly ground black pepper 3 to 4 sprigs fresh thyme, leaves removed and stems discarded 1∕8 teaspoon cayenne, or to taste 2 to 3 ears fresh corn, kernels cut and cobs discarded (about 2 cups kernels) 1 celery stalk, thinly sliced 2 scallions, white and green parts, thinly sliced 1. Put the butter in the blender jar. Set timer for 12 minutes and UFNQFSBUVSF
PO
.FEJVN
0ODF
UIF
CVUUFS
CFHJOT
UP
NFMU
BEE
the onion and pepper. Cover the blender jar and stir a few UJNFT
VTJOH
RVJDL
CVSTUT
UP
NJY
4BVUÊ
VOUJM
TPGUFOFE
TUJSSJOH
occasionally. 
0ODF
TPGUFOFE
BEE
UIF
NJML
DSFBN
DMBN
KVJDF
QPUBUPFT
TBMU
QFQQFS
UIZNF
BOE
DBZFOOF
4FU
UJNFS
GPS

NJOVUFT
BOE
UFNQFSBUVSF
PO
.FEJVN
UP
IFBU
UISPVHI
TUJSSJOH
GSFRVFOUMZ

0ODF
UIF
UJNF
FYQJSFT
BEE
UIF
DPSO
BOE
DFMFSZ
BOE
TFU
UJNFS
for 3 minutes and temperature on High to bring soup to a CPJM
0ODF
UIF
TPVQ
JT
KVTU
BU
B
CPJM
TFU
UJNFS
GPS

UP

NJOVUFT
BOE
UFNQFSBUVSF
PO
.FEJVN
UP
TJNNFS
$IFDL
BGUFS

NJOVUFT
BOE
PODF
QPUBUPFT
BSF
UFOEFS
BEE
UIF
TDBMMJPOT
BOE
DMBNT
5VSO
VOJU
PGG
BOE
MFU
TJU
GPS

UP

NJOVUFT
UP
BMMPX
clams to warm through. 
5BTUF
BOE
BEKVTU
TFBTPOJOH
BT
EFTJSFE


/PUF
'PS
B
DIPXEFS
XJUI
B
SJDIFS
DPOTJTUFODZ
JODSFBTF
UIF
amount of heavy cream and decrease the milk proportionately. Nutritional information per serving (1 cup): $BMPSJFT


GSPN
GBU
t
DBSC
H
t
QSP
H
t
GBU
H
t
TBU
GBU
H
t
DIPM
NH
t
TPE
NH
t
DBMD
NH
t
GJCFS
H Lightened Broccoli and Potato Soup 5IJT
TPVQ
JT
B
EFMJDJPVT
BOE
IFBMUIZ
TVCTUJUVUF
GPS
PUIFS
DSFBN
TPVQT
.BLFT
BCPVU

DVQT 2 cups vegetable broth 1 garlic clove ½ small onion, cut into ½-inch pieces 2 tablespoons sherry 1 teaspoon sea or kosher salt ½ teaspoon freshly ground black pepper 6 ounces red potatoes, peeled and cut into ½-inch pieces ¾ pound broccoli, cut into ½ to 1-inch pieces ½ teaspoon lemon zest 2 ounces Cheddar, shredded 
1VU
UIF
CSPUI
HBSMJD
POJPO
TIFSSZ
TBMU
QFQQFS
QPUBUPFT
BOE
broccoli into the blender jar. Cover and set timer for 10 minutes and temperature on High. 
0ODF
UJNF
FYQJSFT
PS
PODF
UIF
NJYUVSF
DPNFT
UP
B
CPJM
TUJS
to mix for about 15 seconds. Set timer for 30 minutes and UFNQFSBUVSF
PO
.FEJVN
TUJSSJOH
PDDBTJPOBMMZ
EVSJOH
UIF
cooking process. 
0ODF
UJNF
FYQJSFT
BEE
[FTU
BOE
$IFEEBS
BOE
CMFOE
PO
TQFFE

HSBEVBMMZ
SBJTJOH
UP
TQFFE

GPS

NJOVUFT
PS
VOUJM
completely smooth. 
5BTUF
BOE
BEKVTU
TFBTPOJOH
BT
EFTJSFE
Nutritional information per serving (1 cup): $BMPSJFT


GSPN
GBU
t
DBSC
H
t
QSP
H
t
GBU
H
t
TBU
GBU
H
t
DIPM
NH
t
TPE
NH
t
DBMD
NH
t
GJCFS
H

.BLFT
BCPVU

DVQT 1 tablespoon olive oil 1 small onion, cut into ½-inch pieces 1 small carrot, cut into a ½-inch dice 2 garlic cloves 1 bay leaf ½ pound dried brown lentils 3 to 4 cups chicken or vegetable stock or broth (stock makes a more flavorful soup) ¾ teaspoon kosher salt ¼ teaspoon freshly ground black pepper 
1VU
UIF
PMJWF
PJM
JOUP
UIF
CMFOEFS
KBS
4FU
UJNFS
GPS

NJOVUFT
BOE
UFNQFSBUVSF
PO
.FEJVN
0ODF
UIF
PJM
JT
IPU
BEE
UIF
POJPO
$PWFS
UIF
CMFOEFS
KBS
BOE
TUJS
VTJOH
BCPVU

RVJDL
bursts to break up the onions. Add the carrot and garlic and TUJS
UP
DPNCJOF
$POUJOVF
UP
TBVUÊ
TUJSSJOH
PDDBTJPOBMMZ
VOUJM
softened. 
0ODF
VOJU
TIVUT
PGG
BEE
UIF
SFNBJOJOH
JOHSFEJFOUT
4FU
UJNFS
GPS

NJOVUFT
BOE
UFNQFSBUVSF
PO
)JHI
0ODF
TPVQ
DPNFT
UP
B
CPJM
TFU
UJNFS
GPS

NJOVUFT
BOE
UFNQFSBUVSF
PO
.FEJVN

0ODF
UIF
UJNF
IBT
FYQJSFE
UFTU
UIF
MFOUJMT
*G
GJSN
BEE
NPSF
UJNF
PO
.FEJVN
4PNF
WBSJFUJFT
PG
MFOUJMT
XJMM
OFFE
NPSF
UJNF
JODSFBTF
CZ

UP

NJOVUF
JODSFNFOUT 
3FNPWF
BOE
EJTDBSE
CBZ
MFBG
5BTUF
BOE
BEKVTU
TFBTPOJOH
BT
desired. Nutritional information per serving (1 cup): $BMPSJFT


GSPN
GBU
t
DBSC
H
t
QSP
H
t
GBU
H
t
TBU
GBU
H
t
DIPM
NH
t
TPE
NH
t
DBMD
NH
t
GJCFS
H Chicken Noodle Soup 8IP
EPFTOU
MPWF
DIJDLFO
TPVQ
5IJT
FBTZ
WFSTJPO
can be made any night of the week. .BLFT
BCPVU

DVQT 1 tablespoon unsalted butter 1 small onion, cut into ½-inch pieces 4 cups chicken broth, low sodium 2 medium carrots, cut into ¼-inch rounds 2 celery stalks, cut into ¼-inch dice ½ teaspoon kosher salt, plus more to taste ¼ teaspoon freshly ground black pepper 2 to 3 sprigs fresh thyme, leaves removed and stems discarded ¾ to 1 pound mixed chicken breasts and thighs, boneless and skinless, cut into ½-inch pieces ½ cup medium egg noodles 3 to 4 sprigs fresh parsley, leaves removed and chopped 
1VU
UIF
CVUUFS
JOUP
UIF
CMFOEFS
KBS
4FU
UJNFS
GPS

NJOVUFT
BOE
UFNQFSBUVSF
PO
.FEJVN
0ODF
UIF
CVUUFS
CFHJOT
UP
NFMU
BEE
UIF
POJPO
$PWFS
UIF
CMFOEFS
KBS
BOE
TUJS
VTJOH
BCPVU

RVJDL
CVSTUT
UP
CSFBL
VQ
UIF
POJPO
4BVUÊ
VOUJM
TPGUFOFE
stirring occasionally. 
"EE
UIF
CSPUI
DBSSPUT
DFMFSZ
TBMU
QFQQFS
BOE
UIZNF
TUJS
UP
mix. Set timer for 15 minutes and temperature on High to CSJOH
NJYUVSF
UP
B
CPJM
0ODF
TPVQ
CPJMT
TXJUDI
UP
.FEJVN
GPS

NJOVUFT
TUJSSJOH
HFOUMZ
PO
PDDBTJPO

"GUFS

NJOVUFT
TMPXMZ
BOE
DBSFGVMMZ
BEE
UIF
DIJDLFO
through the lid opening. 
"GUFS
BOPUIFS

NJOVUFT
MBQTFT
TMPXMZ
BEE
FHH
OPPEMFT
through the lid opening. 
0ODF
UJNF
FYQJSFT
BEE
UIF
DIPQQFE
QBSTMFZ
5BTUF
BOE
BEKVTU
seasoning as desired. Nutritional information per serving (1 cup): $BMPSJFT


GSPN
GBU
t
DBSC
H
t
QSP
H
t
GBU
H
t
TBU
GBU
H
t
DIPM
NH
t
TPE
NH
t
DBMD
NH
t
GJCFS
H Roasted Red Pepper Soup 5IJT
TPVQ
JT
EFMJDJPVT
FJUIFS
IPU
PS
DIJMMFE
o
ZPVS
DIPJDF
.BLFT
BCPVU

DVQT ½ tablespoon olive oil 1 garlic clove 2 shallots, cut into ½-inch pieces 1 teaspoon fresh thyme leaves 4 roasted red bell peppers, seeded (may used jarred, or home made) and cut into 1-inch pieces 1 tablespoon sherry 2½ cups chicken broth, low sodium ½ teaspoon kosher or sea salt 1 to 2 pinches freshly ground black pepper ¼ teaspoon orange zest 1. Put the olive oil to the blender jar. Set timer for 15 minutes BOE
UFNQFSBUVSF
PO
.FEJVN
0ODF
UIF
PJM
JT
IPU
BEE
UIF
HBSMJD
TIBMMPUT
BOE
UIZNF
$PWFS
CMFOEFS
KBS
BOE
TUJS
VTJOH
RVJDL
CVSTUT
UP
CSFBL
VQ
$POUJOVF
TUJSSJOH
PDDBTJPOBMMZ
BT
NJYUVSF
TBVUÊT
2. Put the roasted peppers and all of the remaining ingredients JOUP
UIF
CMFOEFS
KBS
4FU
UJNFS
GPS

UP

NJOVUFT
BOE
UFNQFSB UVSF
PO
)JHI
0ODF
NJYUVSF
DPNFT
UP
B
CPJM
TFU
UJNFS
GPS

NJOVUFT
BOE
UFNQFSBUVSF
PO
.FEJVN

0ODF
UJNF
FYQJSFT
TUBSU
CMFOEJOH
PO
TQFFE

BOE
HSBEVBMMZ
SBJTJOH
UP
TQFFE

GPS

NJOVUF
PS
VOUJM
DPNQMFUFMZ
TNPPUI

5BTUF
BOE
BEKVTU
TFBTPOJOH
BT
EFTJSFE
Nutritional information per serving (1 cup): $BMPSJFT


GSPN
GBU
t
DBSC
H
t
QSP
H
t
GBU
H
t
TBU
GBU
H
t
DIPM
NH
t
TPE
NH
t
DBMD
NH
t
GJCFS
H

"
TPPUIJOH
TPVQ
XIFO
JU
JT
DPME
PVUTJEF
QBJS
JU
XJUI
B
UPBTUFE
QBOJOJ
GPS
B
DPNQMFUF
MVODI
PS
EJOOFS .BLFT
BCPVU

DVQT 1 tablespoon unsalted butter 1 small shallot, cut into ½-inch pieces 3 cups chicken broth, low sodium ½ teaspoon kosher salt 1 pound parsnips, thinly sliced 1 small apple, peeled, cored and cut into 1-inch pieces 1 small potato, peeled and cut into 1-inch pieces 1 teaspoon fresh thyme leaves 
1VU
UIF
CVUUFS
JOUP
UIF
CMFOEFS
KBS
TFU
UJNFS
GPS

NJOVUFT
BOE
UFNQFSBUVSF
PO
PO
.FEJVN
0ODF
UIF
CVUUFS
CFHJOT
UP
NFMU
add the shallot. Cover the blender jar and stir 2 to 3 times to CSFBL
VQ
BOE
UIFO
MFU
TBVUÊ
GPS
BCPVU

NJOVUFT
PS
VOUJM
softened. 
0ODF
UIF
TIBMMPU
JT
TPGU
BEE
SFNBJOJOH
JOHSFEJFOUT
4FU
UJNFS
GPS

NJOVUFT
BOE
UFNQFSBUVSF
PO
)JHI
0ODF
CSPUI
DPNFT
UP
B
CPJM
BEE
UIF
SFNBJOJOH
JOHSFEJFOUT
BOE
TXJUDI
UP
.FEJVN
GPS

NJOVUFT
TUJSSJOH
PDDBTJPOBMMZ

8IFO
VOJU
TIVUT
PGG
CMFOE
PO
TQFFE

HSBEVBMMZ
SBJTJOH
UP
TQFFE

GPS

NJOVUFT
PS
VOUJM
DPNQMFUFMZ
TNPPUI

5BTUF
BOE
BEKVTU
TFBTPOJOH
BT
EFTJSFE Nutritional information per serving (1 cup): $BMPSJFT


GSPN
GBU
t
DBSC
H
t
QSP
H
t
GBU
H
t
TBU
GBU
H
t
DIPM
NH
t
TPE
NH
t
DBMD
NH
t
GJCFS
H Chilled Borscht 5IF
CFBVUJGVM
SVCZ
DPMPS
PG
UIJT
TPVQ
NBLFT
B
MPWFMZ
QSFTFOUBUJPO
GPS
FOUFSUBJOJOH
(BSOJTI
XJUI
B
EPMMPQ
PG
DSÒNF
GSBJDIF
BOE
DIPQQFE
DIJWFT .BLFT
BCPVU

DVQT 1 tablespoon olive oil 1 small shallot, cut into ½-inch pieces 2 medium carrots, thinly sliced 2½ cups chicken broth, low sodium 1½ pounds beets, scrubbed well and peeled, cut into ½-inch pieces ½ teaspoon kosher salt pinch freshly ground black pepper 1 teaspoon fresh lemon juice 
1VU
UIF
PMJWF
PJM
JOUP
UIF
CMFOEFS
KBS
TFU
UJNFS
GPS

NJOVUFT
BOE
UFNQFSBUVSF
PO
.FEJVN
0ODF
IPU
BEE
UIF
TIBMMPU
$PWFS
CMFOEFS
KBS
TUJS

UP

UJNFT
BOE
MFU
TBVUÊ
GPS
BCPVU

TFDPOET
UP
TPGUFO
"EE
UIF
DBSSPUT
TUJS
B
GFX
UJNFT
BOE
MFU
TBVUÊ
GPS
BCPVU

UP

NJOVUFT

0ODF
UJNF
FYQJSFT
BEE
UIF
CSPUI
4FU
UJNFS
GPS

UP

NJOVUFT
BOE
UFNQFSBUVSF
PO
)JHI
0ODF
CSPUI
DPNFT
UP
B
CPJM
BEE
UIF
CFFUT
TBMU
BOE
QFQQFS
4XJUDI
UP
.FEJVN
GPS

NJOVUFT

0ODF
UJNF
FYQJSFT
UFTU
UIF
CFFUT
*G
UIFZ
BSF
OPU
UFOEFS
BEE
NPSF
UJNF
BT
OFFEFE
8IFO
UFOEFS
BEE
UIF
MFNPO
KVJDF
Blend starting with speed 1 gradually rising to speed 3 until DPNQMFUFMZ
TNPPUI
BOE
IPNPHFOPVT
BCPVU

NJOVUFT

5BTUF
BOE
BEKVTU
TFBTPOJOH
BT
EFTJSFE
Nutritional information per serving (1 cup): $BMPSJFT


GSPN
GBU
t
DBSC
H
t
QSP
H
t
GBU
H
t
TBU
GBU
H
t
DIPM
NH
t
TPE
NH
t
DBMD
NH
t
GJCFS
H Carrot and Ginger Soup 5IF
HJOHFS
HJWFT
UIJT
TPPUIJOH
TPVQ
B
OJDF
LJDL .BLFT
BCPVU

DVQT 1 tablespoon unsalted butter or olive oil 1 garlic clove 1 small onion (about 3 ounces), cut into ½-inch pieces ½ ounce ginger, cut into ½-inch pieces 1½ pounds carrots, cut into ½-inch pieces ¼ teaspoon ground cinnamon 1∕8 teaspoon ground allspice pinch freshly ground nutmeg 1 thyme sprig, leaves removed and stem discarded ½ teaspoon kosher salt 3 cups chicken broth, low sodium 
1VU
UIF
CVUUFS
JO
UIF
CMFOEFS
KBS
TFU
UJNFS
GPS

NJOVUFT
BOE
UFNQFSBUVSF
PO
.FEJVN
0ODF
CVUUFS
CFHJOT
UP
NFMU
BEE
UIF
HBSMJD
POJPO
BOE
HJOHFS
$PWFS
CMFOEFS
KBS
BOE
TUJS
BCPVU

UP

RVJDL
CVSTUT
UP
CSFBL
VQ
$POUJOVF
UP
TUJS
PDDBTJPOBMMZ
XIJMF
TBVUÊJOH

"EE
UIF
DBSSPUT
TQJDFT
UIZNF
TBMU
BOE
CSPUI
$PWFS
BOE
TUJS
a few times to combine ingredients. Set timer for 20 minutes BOE
UFNQFSBUVSF
PO
)JHI
0ODF
NJYUVSF
DPNFT
UP
B
CPJM
TFU
UJNFS
GPS

NJOVUFT
BOE
UFNQFSBUVSF
PO
.FEJVN
4UJS
PODF
or twice while soup is simmering. 
0ODF
UJNF
FYQJSFT
UFTU
UIF
DBSSPUT
*G
UIFZ
BSF
OPU
GVMMZ
TPGU
BEE
BEEJUJPOBM
UJNF
PO
.FEJVN
8IFO
DBSSPUT
BSF
GVMMZ
DPPLFE
UISPVHI
UVSO
VOJU
PGG
4UBSUJOH
XJUI
TQFFE

BOE
HSBEVBMMZ
SBJTJOH
UP
TQFFE

CMFOE
TPVQ
VOUJM
DPNQMFUFMZ
TNPPUI
BCPVU

NJOVUFT

5BTUF
BOE
BEKVTU
TFBTPOJOH
BT
EFTJSFE Nutritional information per serving (1 cup): $BMPSJFT


GSPN
GBU
t
DBSC
H
t
QSP
H
t
GBU
H
t
TBU
GBU
H
t
DIPM
NH
t
TPE
NH
t
DBMD
NH
t
GJCFS
H

5IF
SJDI
BOE
TXFFU
GMBWPST
PG
UIF
SPBTUFE
WFHFUBCMFT
BMPOH
XJUI
UIF
UBOHJOFTT
PG
UIF
DBQFST
BOE
WJOFHBS
NBLF
UIJT
SFDJQF
B
NBUDI
GPS
NBOZ
JUFNT
8F
MPWF
JU
PO
UPBTUFE
CSFBE
PS
DSBDLFST
PS
FWFO
BT
B
TBVDF
PWFS
DPVTDPVT
PS
QBTUB
.BLFT
BCPVU
˜
DVQT 2 tablespoons extra virgin olive oil, divided ½ medium red onion, cut into ½-inch pieces 6 garlic cloves, smashed 1 tablespoon water ½ medium eggplant, cut into ½-inch pieces 1 tablespoon balsamic vinegar 2 roasted red peppers (jarred or fresh), drained and cut into ½-inch pieces ¼ teaspoon sea salt ¼ teaspoon freshly ground black pepper 8 large fresh basil leaves ½ tablespoon capers, drained 1. Put 1 tablespoon of the oil in the blender jar. Set timer for 30 NJOVUFT
BOE
UFNQFSBUVSF
PO
)JHI
8IFO
UIF
PJM
JT
IFBUFE
add the onion and garlic. Cover the blender jar and stir 2 to 3 UJNFT
UP
CSFBL
VQ
4BVUÊ
GPS

NJOVUFT
TUJSSJOH
PO
PDDBTJPO 
8IFO

NJOVUFT
SFNBJO
BEE
UIF
XBUFS
BOE
FHHQMBOU
BOE
TUJS

UP

UJNFT
UP
NJY
$POUJOVF
TBVUÊJOH
BOE
TUJSSJOH
PO
occasion until the eggplant is soft and completely JODPSQPSBUFE
XJUI
UIF
POJPO
BOE
HBSMJD
TDSBQJOH
EPXO
UIF
sides if needed. 
8IFO
NBDIJOF
UVSOT
PGG
BEE
UIF
SFNBJOJOH
JOHSFEJFOUT
BOE
blend on speeds 1 to 2 until desired consistency is reached – this spread is delicious slightly chunky or smooth depending on personal preference. 
5BTUF
BOE
BEKVTU
TFBTPOJOH
BT
EFTJSFE 
$BO
CF
TFSWFE
XBSN
SPPN
UFNQFSBUVSF
PS
DPME
Nutritional information per serving (2 tablespoons): $BMPSJFT


GSPN
GBU
t
DBSC
H
t
QSP
H
t
GBU
H

t
TBU
GBU
H
t
DIPM
NH
t
TPE
NH
t
DBMD
NH
t
GJCFS
H Zucchini Custards -JHIU
BOE
GMVGGZ
BOE
DIPDL
GVMM
PG
GSFTI
[VDDIJOJ
UIFTF
MJUUMF
DVTUBSET
BSF
QFSGFDU
TUBSU
UP
B
NFBM
PS
FWFO
BT
QBSU
PG
B
MJHIU
MVODI
.BLFT
TJY
TFSWJOHT ½ tablespoon unsalted butter 1 small onion, cut into ½-inch pieces 2 small zucchini, shredded and drained in a colander or paper towel to remove any excess moisture 2 to 3 ounces feta, crumbled 11∕3 cups heavy cream 4 large eggs ¼ teaspoon sea salt, plus more to taste pinch freshly ground black pepper 1. Preheat oven to 400°F. 2. Put the butter into the blender jar. Set timer for 5 minutes and UFNQFSBUVSF
PO
.FEJVN
0ODF
CVUUFS
IBT
NFMUFE
BEE
UIF
POJPO
$PWFS
UIF
CMFOEFS
KBS
BOE
TUJS
VTJOH
RVJDL
CVSTUT
UP
CSFBL
VQ
-FU
TBVUÊ
TUJSSJOH
PDDBTJPOBMMZ
8IFO
UJNF
FYQJSFT
allow mixture to cool for about 5 minutes. 
8IJMF
DPPMJOH
EJWJEF
UIF
TISFEEFE
[VDDIJOJ
BNPOH

SBNFLJOT
5PQ
XJUI
UIF
GFUB
BHBJO
FWFOMZ
EJWJEFE
CFUXFFO
each one. 
0ODF
UIF
POJPO
IBT
DPPMFE
BEE
UIF
DSFBN
FHHT
TBMU
BOE
pepper. Blend on speed 2 for 20 seconds. Pour evenly over [VDDIJOJ
BOE
GFUB
JO
SBNFLJOT
1VU
SBNFLJOT
PO
B
SJNNFE
CBLJOH
TIFFU
CBLF
JO
QSFIFBUFE
PWFO
GPS
BCPVU

NJOVUFT
or until a knife when inserted into custard comes out clean. Nutritional information per serving: $BMPSJFT


GSPN
GBU
t
DBSC
H
t
QSP
H
t
GBU
H
t
TBU
GBU
H
t
DIPM
NH
t
TPE
NH
t
DBMD
NH
t
GJCFS
H

ingredients and then pulse to combine. Be careful not to PWFSNJY
PS
UIF
QBODBLFT
XJMM
CF
UPVHI 
1SFQBSF
QBODBLFT
VTJOH
B
›DVQ
NFBTVSJOH
DVQ
UP
TDPPQ
pancakes onto preheated greased pan to cook. Nutritional information per pancake: $BMPSJFT


GSPN
GBU
t
DBSC
H
t
QSP
H
t
GBU
H
t
TBU
GBU
H
t
DIPM
NH
t
TPE
NH
t
DBMD
NH
t
GJCFS
H Blueberry Sauce 5IJT
TBVDF
JT
TP
WFSTBUJMF
8IJMF
XF
GJOE
JU
UP
CF
B
QFSGFDU
UPQQJOH
UP
PVS
8IPMF
8IFBU
1BODBLFT
QSFWJPVT
SFDJQF
JU
JT
BMTP
EFMJDJPVT
PO
UPQ
PG
B
CPXM
PG
WBOJMMB
JDF
DSFBN .BLFT
BCPVU
˜
DVQT
4 cups (2 pints) fresh blueberries ¼ cup pure maple syrup pinch sea salt ½ tablespoon fresh lemon juice ½ tablespoon cornstarch 
1VU
BMM
PG
UIF
JOHSFEJFOUT
JOUP
UIF
CMFOEFS
KBS
$PWFS
with the measuring cup removed. 
4FU
UJNFS
GPS

NJOVUFT
BOE
UFNQFSBUVSF
PO
.FEJVN
0ODF
IFBUJOH
CFHJOT
TUJS
PDDBTJPOBMMZ
EVSJOH
UIF
DPPLJOH
UJNF 
0ODF
UJNF
FYQJSFT
CMFOE
PO
TQFFE

JODSFBTJOH
UP
TQFFE

GPS

TFDPOET
*G
B
QVSÊF
JT
QSFGFSSFE
CMFOE
VQ
UP
TQFFE

for 30 seconds. 
4FSWF
JNNFEJBUFMZ
PS
USBOTGFS
UP
BO
BJSUJHIU
DPOUBJOFS
BOE
store in the refrigerator for up to one week. Can be served warm or at room temperature. Nutritional information per serving (2 tablespoons): $BMPSJFT


GSPN
GBU
t
DBSC
H
t
QSP
H
t
GBU
H
t
TBU
GBU
H
t
DIPM
NH
t
TPE
NH
t
DBMD
NH
t
GJCFS
H Warm Peach Compote This is delicious served warm over oatmeal PS
SJDF
QVEEJOH
CVU
BMTP
FYDFMMFOU
DIJMMFE
BOE
TQSFBE
PO
UPQ
PG
XBSN
UPBTU
PS
TDPOFT
.BLFT
BCPVU
˜
DVQT
¼ cup water 1 pound (about 3 to 4 small to medium) peaches, cut into ½-inch dice 3 tablespoons honey pinch sea salt ¼ teaspoon ground cinnamon ½ cup walnut pieces 
1VU
JOHSFEJFOUT
JOUP
UIF
CMFOEFS
KBS
JO
PSEFS
MJTUFE
$PWFS
XJUI
the measuring cup removed. 
4FU
UJNFS
GPS

NJOVUFT
BOE
UFNQFSBUVSF
PO
.FEJVN
0ODF
IFBUFE
TUJS
FWFSZ
GFX
NJOVUFT
UP
NJY


'PS
B
TNPPUIFS
DPNQPUF
CMFOE
PO
TQFFE

VOUJM
EFTJSFE
consistency. 4. Serve warm or chilled. Nutritional information per serving (2 tablespoons): $BMPSJFT


GSPN
GBU
t
DBSC
H
t
QSP
H
t
GBU
H
t
TBU
GBU
H
t
DIPM
NH
t
TPE
NH
t
DBMD
NH
t
GJCFS
H Frittata with Greens and Parmesan Frittatas are a great alternative to traditional omelets. 5SZ
UIJT
POF
m
ZPV
XJMM
OPU
CF
EJTBQQPJOUFE
.BLFT
UFO
UP
UXFMWF
TFSWJOHT nonstick cooking spray 1 tablespoon extra virgin olive oil 1 shallot, cut into ½-inch pieces 1 garlic clove, smashed 3 to 4 tablespoons water (heartier greens require more water) 8 ounces mixed greens (collards, beet, kale, escarole, chicory, etc.), discard rough stems, cut or tear into large pieces 12 large eggs ¾ cup whole or reduced-fat milk ½ teaspoon kosher or sea salt 1 to 2 pinches freshly ground black pepper 8 medium to large fresh basil leaves 3 to 4 ounces Parmesan, finely grated 
1SFIFBU
PWFO
UP
ž'
-JHIUMZ
DPBU
B
JODI
PWFOQSPPG
OPOTUJDL
TLJMMFU
UIF
$VJTJOBSU® GreenGourmet® Skillet is the perfect pan for this recipe) with nonstick cooking spray. 2. Put the oil in the blender jar. Set timer for 5 minutes and UFNQFSBUVSF
PO
-PX
0ODF
PJM
JT
IPU
BEE
UIF
TIBMMPU
BOE
HBSMJD
TUJS

UP

UJNFT
UP
CSFBL
VQ
-FU
TBVUÊ
TUJSSJOH
PGUFO
until the vegetables have softened. 
0ODF
UIF
WFHFUBCMFT
BSF
TPGU
BOE
XJUI
UIF
VOJU
TUJMM
PO
IJHI
add the water through the lid opening. Bring the water to a boil and then add the greens. Allow greens to wilt with unit still on high. 
5IF
HSFFOT
XJMM
CF
CSJHIU
"EE
UIF
FHHT
NJML
TBMU
QFQQFS
and basil. Blend on speeds 2 to 3 for 30 seconds to combine. 5. Set the prepared skillet over medium heat. Pour mixture into UIF
IPU
QBO
BOE
UPQ
XJUI
1BSNFTBO
-FU
DPPL
VOUJM
KVTU
TFU
adjusting heat as necessary to prevent the bottom from getting too dark. 
5SBOTGFS
UP
UIF
QSFIFBUFE
PWFO
BOE
DPPL
VOUJM
GSJUUBUB
JT
QVGGFE
BOE
CSPXOFE
PO
UPQ
BCPVU

NJOVUFT


"GUFS
CBLJOH
MFU
GSJUUBUB
TJU
GPS

NJOVUFT
CFGPSF
TMJDJOH
BOE
serving. Nutritional information per serving (based on 12 servings): $BMPSJFT


GSPN
GBU
t
DBSC
H
t
QSP
H
t
GBU
H
t
TBU
GBU
H
t
DIPM
NH
t
TPE
NH
t
DBMD
NH
t
GJCFS
H

Apple Filling for Crêpes 6TF
UIJT
BT
B
GJMMJOH
GPS
DSÐQFT
SFDJQF
CFMPX
PS
PO
UPQ
PG
XBGGMFT
PS
QBODBLFT .BLFT
BCPVU

DVQT 3 tablespoons unsalted butter, cut into tablespoons 3 Granny Smith apples, peeled, cored, and cut into ½-inch dice 1∕3 cup granulated sugar ¾ teaspoon ground cinnamon pinch table salt 1. Put the butter in the blender jar. Set timer for 15 minutes and UFNQFSBUVSF
PO
.FEJVN
0ODF
CVUUFS
IBT
NFMUFE
BEE
˜
DVQ
PG
UIF
BQQMFT
BOE
˜
PG
UIF
TVHBS
$PWFS
BOE
TUJS
VTJOH
RVJDL
CVSTUT
UP
NJY
BOE
CSFBL
EPXO
UIF
BQQMFT

$POUJOVF
XJUI
SFNBJOJOH
BQQMFT
˜
DVQ
BU
B
UJNF
XBJUJOH
BOE
BMMPXJOH
TPNF
MJRVJE
UP
BDDVNVMBUF
GSPN
UIF
DPPLJOH
BQQMFT
before adding the next batch. Stir between each addition 3 to 5 times. 
0ODF
BMM
BQQMFT
BSF
BEEFE
JO
BCPVU

NJOVUFT
TUJS
VTJOH
long pulses to achieve an even consistency. 
0ODF
BMM
JOHSFEJFOUT
BSF
BEEFE
BOE
UJNF
FYQJSFT
TFU
UJNFS
GPS

NJOVUFT
BOE
UFNQFSBUVSF
PO
.FEJVN
4UJS
PDDBTJPOBMMZ
while the mixture is cooking. 5. Serve warm or at room temperature. Nutritional information per serving (2 tablespoons): $BMPSJFT


GSPN
GBU
t
DBSC
H
t
QSP
H
t
GBU
H
t
TBU
GBU
H
t
DIPM
NH
t
TPE
NH
t
DBMD
NH
t
GJCFS
H Crêpe Batter &YUSFNFMZ
WFSTBUJMF
UIJT
SFDJQF
TIPVME
CF
BEEFE
UP
FWFSZPOFT
DPMMFDUJPO
5IF
DSÐQFT
DBO
CF
GJMMFE
XJUI
TXFFU
JUFNT
DJOOBNPO
TVHBS
BOE
GSVJU
XIJQQFE
DSFBN
BOE
DIPDPMBUF
or savory (eggs and ham; vegetables and hollandaise). .BLFT
BCPVU

FJHIUJODI
DSËQFT ¼ cup unsalted butter, cut into tablespoons 1 cup reduced-fat milk, room temperature ¾ cup unbleached, all-purpose flour ½ teaspoon salt 1 tablespoon granulated sugar 3 large eggs, room temperature 1 teaspoon pure vanilla extract 1 teaspoon unsalted butter, room temperature 1. Put butter in the blender jar. Set timer for 4 minutes and UFNQFSBUVSF
PO
.FEJVN
0ODF
CVUUFS
IBT
NFMUFE
BEE
UIF
NJML
BOE
UIFO
UVSO
UIF
VOJU
PGG
"EE
UIF
GMPVS
TBMU
BOE
TVHBS
UP
the blender jar and then blend on speed 1. Scrape the sides of the blender jar and blend to incorporate any ingredients that may be clinging to the jar. 
8JUI
UIF
VOJU
SVOOJOH
PO
TQFFE

BEE
FHHT
POF
B
UJNF
BOE
then the vanilla. Raise to speed 3 to fully blend the mixture so it has no lumps. 
*G
UJNF
BMMPXT
MFU
UIF
CBUUFS
SFTU
JO
UIF
SFGSJHFSBUPS
GPS
BU
MFBTU
˜
IPVS
#FGPSF
VTJOH
CBUUFS
XIJTL
UP
SFCMFOE
TUSBJOJOH
JG
necessary to remove any lumps. 
.FMU
UIF
UFBTQPPO
PG
CVUUFS
JO
BO
JODI
TLJMMFU
TFU
PWFS
NFEJVN
IFBU
0ODF
QBO
JT
IPU
BEE
B
TDBOU
›
DVQ
PG
CBUUFS
UP
UIF
QBO
NPWJOH
UIF
CBUUFS
BSPVOE
RVJDLMZ
UP
NBLF
B
UIJO
DPBUJOH
PO
UIF
QBO
$PPL
UIF
DSËQF
GPS

UP

NJOVUFT
VOUJM
UIF
FEHFT
KVTU
TUBSU
UP
CSPXO
BOE
UIFO
DBSFGVMMZ
GMJQ
BOE
finish the other side for an additional minute. Continue cooking crêpes until the batter is gone. 
4FSWF
XJUI
BQQMF
GJMMJOH
QSFWJPVT
SFDJQF  Nutritional information per crêpe: $BMPSJFT


GSPN
GBU
t
DBSC
H
t
QSP
H
t
GBU
H
t
TBU
GBU
H

t
DIPM
NH
t
TPE
NH
t
DBMD
NH
t
GJCFS
H Whole Wheat Buttermilk Pancakes 8IJMF
UIF
XIPMF
XIFBU
GMPVS
JT
B
IFBMUIJFS
WFSTJPO
BMMQVSQPTF
DBO
CF
VTFE
BT
B
TVCTUJUVUF .BLFT
BCPVU

QBODBLFT 1¾ cups whole wheat flour 2 tablespoons granulated sugar 2 teaspoons baking powder ¼ teaspoon baking soda ½ teaspoon table salt ½ teaspoon orange zest 2 tablespoons unsalted butter 1 large egg 1½ cups buttermilk ½ cup plain yogurt 1 tablespoon extra virgin olive oil 1 teaspoon pure vanilla extract 
1VU
UIF
GMPVS
TVHBS
CBLJOH
QPXEFS
CBLJOH
TPEB
TBMU
BOE
[FTU
UPHFUIFS
JO
B
TNBMM
NJYJOH
CPXM
8IJTL
UP
DPNCJOF
reserve. 2. Put the butter in the blender jar. Set timer for 1 minute and UFNQFSBUVSF
PO
-PX
BOE
MFU
CVUUFS
NFMU
UIJT
UBLFT
BCPVU

TFDPOET 
5VSO
VOJU
PGG

1VU
BMM
MJRVJE
JOHSFEJFOUT
UPHFUIFS
JO
B
MBSHF
MJRVJE
NFBTVSJOH
DVQ
3VO
CMFOEFS
PO
TQFFE

BOE
TMPXMZ
BEE
UIF
MJRVJE
JOHSFEJFOUT
UISPVHI
UIF
QPVS
TQPVU
PO
UPQ
PG
UIF
MJE
0ODF
UIF
JOHSFEJFOUT
IBWF
NJYFE
XFMM
BEE
IBMG
PG
UIF
ESZ
JOHSFEJFOUT
1VMTF
PODF
BOE
UIFO
SVO
PO
TQFFE

GPS
BCPVU

TFDPOET

Nutritional information per serving: $BMPSJFT


GSPN
GBU
t
DBSC
H
t
QSP
H
t
GBU
H
t
TBU
GBU
H
t
DIPM
NH
t
TPE
NH
t
DBMD
NH
t
GJCFS
H Chai 8IJMF
UIJT
UFB
JT
CFTU
QSFQBSFE
XJUI
IBMG

IBMG
reduced fat or soy milk may be substituted. .BLFT
TJY
PVODF
TFSWJOHT 4½ cups half & half ½ tablespoon pure vanilla extract 12 bags black tea ½ teaspoon freshly ground black pepper ½ teaspoon ground cloves 1 teaspoon ground cinnamon 6 star anise pods 2 1x1-inch piece of peeled fresh ginger ¼ teaspoon orange zest 4 tablespoons honey 1. Put half & half and vanilla into the blender jar. Set timer for 20 minutes and temperature on High until milk is hot and foamy. Stir mixture every few minutes. 
0ODF
MJRVJE
JT
IPU
UVSO
UIF
VOJU
PGG
"EE
UFB
TQJDFT
HJOHFS
BOE
[FTU
4UJS
NJYUVSF
XJUI
B
XPPEFO
TQPPO
UISPVHI
UIF
MJE
opening as the stir function will break up the tea bags. 
4FU
UJNFS
GPS

UP

NJOVUFT
BOE
UFNQFSBUVSF
PO
-PX
UP
steep the ingredients. 
0ODF
UIF
UFB
IBT
TUFFQFE
QPVS
UISPVHI
B
TUSBJOFS
BOE
GVMMZ
TRVFF[F
PVU
UFB
GSPN
UFB
CBHT
SFTFSWJOH
UIF
UFB
BOE
discarding the bags. 5. Stir in tea and honey and serve. Nutritional information per serving: $BMPSJFT


GSPN
GBU
t
DBSC
H
t
QSP
H
t
GBU
H
t
TBU
GBU
H
t
DIPM
NH
t
TPE
NH
t
DBMD
NH
t
GJCFS
H Hot Chocolate )PU
DIPDPMBUF
JT
TP
TJNQMF
JO
ZPVS
4PVQNBLFS .BLFT
TJY
PVODF
TFSWJOHT 3½ cups whole milk 4 teaspoons cocoa powder 8 ounces semisweet chocolate, finely chopped (may use chocolate chips) 
1VU
UIF
NJML
JOUP
UIF
CMFOEFS
KBS
$PWFS
BOE
TFU
UJNFS
GPS

NJOVUFT
BOE
UFNQFSBUVSF
PO
)JHI
TUJSSJOH
FWFSZ
GFX
NJOVUFT 
0ODF
NJML
JT
IPU
BOE
GPBNZ
PO
UIF
UPQ
CVU
OPU
CPJMJOH
BEE
the cocoa powder and chocolate and set timer for 15 minutes BOE
UFNQFSBUVSF
PO
.FEJVN
4UJS
JO
UIF
CFHJOOJOH
BOE
FWFSZ
few minutes during cooking time to blend ingredients. 3. Serve immediately once time expires. Nutritional information per serving: $BMPSJFT


GSPN
GBU
t
DBSC
H
t
QSP
H
t
GBU
H
t
TBU
GBU
H
t
DIPM
NH
t
TPE
NH
t
DBMD
NH
t
GJCFS
H Orange White Hot Chocolate Orange and white chocolate together make a delicious combination. .BLFT
BCPVU
TJY
PVODF
TFSWJOHT 3½ cups whole milk 8 ounces white chocolate, finely chopped (may use white chocolate chips) 1 teaspoon pure orange extract 
1VU
UIF
NJML
JOUP
UIF
CMFOEFS
KBS
$PWFS
BOE
TFU
UJNFS
GPS

NJOVUFT
BOE
UFNQFSBUVSF
PO
)JHI
TUJSSJOH
FWFSZ
GFX
NJOVUFT 
0ODF
NJML
JT
IPU
BOE
GPBNZ
PO
UIF
UPQ
CVU
OPU
CPJMJOH
BEE
UIF
XIJUF
DIPDPMBUF
TFU
UP
-PX
GPS

NJOVUFT
BOE
TUJS
constantly until the chocolate has fully melted. Add the orange extract and stir every few minutes during cooking time to blend. 3. Serve immediately. Nutritional information per serving: $BMPSJFT


GSPN
GBU
t
DBSC
H
t
QSP
H
t
GBU
H
t
TBU
GBU
H
t
DIPM
NH
t
TPE
NH
t
DBMD
NH
t
GJCFS
H Mulled Wine +VTU
UIF
TNFMM
PG
UIF
TQJDFT
TUFFQJOH
FWPLFT
UIF
GFFMJOH
PG
UIF
IPMJEBZT
"
WBSJBUJPO
UP
UIJT
USBEJUJPOBM
SFDJQF
JT
UP
DIJMM
JU
BOE
VTF
JU
BT
UIF
GPVOEBUJPO
GPS
B
TQJDZ
TBOHSJB .BLFT
BCPVU
TFWFO
PVODF
TFSWJOHT 1 bottle of red wine 3 cinnamon sticks pinch ground nutmeg 8 whole cloves 1 orange, zested ½ cup packed light brown sugar 7 slices orange peel, for serving 
1VU
BMM
JOHSFEJFOUT
JOUP
UIF
CMFOEFS
KBS
TUJS
UPHFUIFS
XJUI
B
XPPEFO
TQPPO
BT
UIF
4UJS
GVODUJPO
XJMM
CSFBL
VQ
UIF
cinnamon sticks. Cover and set timer for 5 minutes and UFNQFSBUVSF
PO
.FEJVN
.JYUVSF
TIPVME
CF
XBSNFE
UISPVHI
but not boiling. 
4FU
UJNFS
GPS

NJOVUFT
BOE
UFNQFSBUVSF
PO
-PX
BMMPXJOH
spices to steep in the wine. 
0ODF
VOJU
UVSOT
PGG
TUSBJO
BOE
TFSWF
XJUI
B
TMJDF
PG
PSBOHF
peel. Nutritional information per serving: $BMPSJFT


GSPN
GBU
t
DBSC
H
t
QSP
H
t
GBU
H
t
TBU
GBU
H
t
DIPM
NH
t
TPE
NH
t
DBMD
NH
t
GJCFS
H

5IF
QFSGFDU
DPNQBOJPO
UP
ZPVS
NPSOJOH
XPSLPVU
.BLFT
BCPVU
GJWF
PVODF
TFSWJOHT 1½ cups soy, almond or hemp milk (cow’s milk may also be used) ½ cup plain or vanilla yogurt 1 banana, quartered 1 frozen banana, cut into ½-inch pieces 1½ cups mixed frozen berries 2 tablespoons protein powder 2 tablespoons honey (optional) 1. Put ingredients into the blender jar in order listed. 
#MFOE
PO
TQFFE

VOUJM
TNPPUI
BCPVU

UP

TFDPOET 3. Serve immediately. Nutritional information per serving: $BMPSJFT


GSPN
GBU
t
DBSC
H
t
QSP
H
t
GBU
H
t
TBU
GBU
H
t
DIPM
NH
t
TPE
NH
t
DBMD
NH
t
GJCFS
H Classic Frozen Margarita +VTU
BT
UIF
OBNF
JNQMJFT
B
USVF
DMBTTJD
DPDLUBJM .BLFT
BCPVU
TFWFO
PVODF
TFSWJOHT 1 cup fresh lime juice 1¼ cups tequila 1 cup Triple Sec ¼ cup simple syrup, chilled (page 6) 4 cups standard ice cubes 1. Put ingredients in the blender jar in order listed. 
1VMTF
BCPVU

UJNFT
VOUJM
UIF
JDF
JT
FWFOMZ
DSZTUBMMJ[FE 
4FSWF
JNNFEJBUFMZ
/PUF
UIBU
JG
UIF
NBSHBSJUB
TJUT
JU
XJMM
OFFE
to be stirred before serving. Nutritional information per serving: $BMPSJFT


GSPN
GBU
t
DBSC
H
t
QSP
H
t
GBU
H
t
TBU
GBU
H
t
DIPM
NH
t
TPE
NH
t
DBMD
NH
t
GJCFS
H Frozen Mudslide A delicious version of an adult milkshake. .BLFT
BCPVU
TFWFO
PVODF
TFSWJOHT ¼ cup Kahlúa ¼ cup vodka 2 tablespoons Irish cream liqueur 4 cups vanilla ice cream 1. Put ingredients into the blender jar in order listed. 
1VMTF
BCPVU

UP

UJNFT
VOUJM
IPNPHFOPVT 3. Serve immediately. Nutritional information per serving: $BMPSJFT


GSPN
GBU
t
DBSC
H
t
QSP
H
t
GBU
H
t
TBU
GBU
H
t
DIPM
NH
t
TPE
NH
t
DBMD
NH
t
GJCFS
H Ginger Jasmine Mar-“tea”-ni The jasmine notes balance the fruit well in this exotic cocktail. .BLFT
UXP
PVODF
TFSWJOHT 2 ounces chilled jasmine tea 4 ounces vodka 2 ounces ginger simple syrup, chilled (recipe follows) ½ ounce peach schnapps ½ ounce fresh squeezed orange juice (juice from about ½ small orange) ice 
1VU
BMM
JOHSFEJFOUT
FYDFQU
GPS
UIF
JDF
JOUP
UIF
CMFOEFS
KBS
2. Blend on speed 2 to completely combine. 3. Fill a cocktail shaker with ice. Place cocktail ingredients into the shaker. Shake well and pour evenly between 2 martini glasses. Serve immediately. Nutritional information per serving: $BMPSJFT


GSPN
GBU
t
DBSC
H
t
QSP
H
t
GBU
H
t
TBU
GBU
H
t
DIPM
NH
t
TPE
NH
t
DBMD
NH
t
GJCFS
H Simple Syrup (with variations) ,FFQ
UIJT
PO
IBOE
UP
TXFFUFO
ESJOLT
from cocktails to iced tea. .BLFT
BCPVU

UP
˜
DVQT 2 cups water 2 cups granulated sugar 1. Put the water and sugar into the blender jar. Set timer for 10 NJOVUFT
BOE
UFNQFSBUVSF
PO
.FEJVN
4UJS
PODF
PS
UXJDF
UP
combine. 
0ODF
UIF
TVHBS
IBT
EJTTPMWFE
BOE
UIF
MJRVJE
JT
DMFBS
UVSO
VOJU
PGG
3. Cool before using. Ginger Syrup -
"GUFS
4UFQ

BEE
˜
DVQ
PG
SPVHIMZ
DIPQQFE
HJOHFS
BQQSPYJNBUFMZ
UXP
JODI
QFFMFE
QJFDFT 
4FU
UJNFS
GPS

NJOVUFT
BOE
UFNQFSBUVSF
PO
-PX
UP
JOGVTF
4USBJO
BOE
DIJMM
before using. Lavender Syrup -
"GUFS
4UFQ

BEE
˜
DVQ
PG
ESJFE
'SFODI
MBWFOEFS
4UJS
PODF
UP
JODPSQPSBUF
-FU
TUFFQ
GPS

NJOVUFT
Strain and chill before using. Mocha Shake This thick and rich shake will take care of your chocolate craving immediately. .BLFT
BCPVU
FJHIU
PVODF
TFSWJOHT
½ cup reduced-fat milk 4 teaspoons instant espresso ¼ cup chocolate syrup 4 cups premium ice cream (we recommend 1½ cups chocolate and 2½ cups vanilla) 1. Put the milk and espresso into the blender jar. Blend on TQFFE

VOUJM
XFMM
NJYFE
BCPVU

UP

TFDPOET

is a refreshing change to a classic. .BLFT
BCPVU
TJY
PVODF
TFSWJOHT 6 ounces fresh lemon juice 8 ounces simple syrup (page 6) 6 large basil leaves 12 ounces seltzer 1. Put ingredients into the blender jar in order listed. 
#MFOE
TUBSUJOH
PO
TQFFE

BOE
HSBEVBMMZ
SBJTJOH
UP
TQFFE

for 1 minute. 3. Serve over ice.

/PUF
5IF
MFNPOBEF
DBO
CF
TUSBJOFE
UP
SFNPWF
UIF
DIPQQFE
CBTJM
PS
DBO
CF
TFSWFE
BT
JT
Nutritional information per serving: $BMPSJFT


GSPN
GBU
t
DBSC
H
t
QSP
H
t
GBU
H
t
TBU
GBU
H
t
DIPM
NH
t
TPE
NH
t
DBMD
NH
t
GJCFS
H Super Green Smoothie "O
FBTZ
BOE
EFMJDJPVT
XBZ
UP
JODPSQPSBUF
more vegetables into your diet. .BLFT
BCPVU
TJY
PVODF
TFSWJOHT 1½ cups apple juice 1 cup pineapple juice 1 cup 1-inch cubed fresh mango (about 1 small fruit) 1½ cups frozen mango pieces 2 bananas, cut into 1-inch pieces 3 kiwis, peeled and cut into 1-inch pieces 1 cup loosely packed parsley, stems trimmed 2 generous handfuls fresh baby spinach 
1VU
BMM
UIF
JOHSFEJFOUT
FYDFQU
GPS
UIF
TQJOBDI
JO
UIF
CMFOEFS
jar in order listed. 
#MFOE
TUBSUJOH
PO
TQFFE

BOE
HSBEVBMMZ
SBJTJOH
UP
TQFFE

VOUJM
DPNCJOFE
BCPVU

NJOVUF
3FEVDF
UP
TQFFE

BOE
BEE
the spinach through the lid opening. Raise once again to TQFFE

BOE
CMFOE
VOUJM
CSJHIU
HSFFO
BOE
DPNQMFUFMZ
TNPPUI
about another 60 to 75 seconds. 3. Serve immediately. Nutritional information per serving: $BMPSJFT


GSPN
GBU
t
DBSC
H
t
QSP
H
t
GBU
H
t
TBU
GBU
H
t
DIPM
NH
t
TPE
NH
t
DBMD
NH
t
GJCFS
H Berry Cherry Smoothie 5IJT
LJEGSJFOEMZ
TNPPUIJF
JT
B
WJUBNJOQBDLFE
XBZ
to start the day. .BLFT
BCPVU
GPVS
PVODF
TFSWJOHT ½ cup coconut water ½ cup plain yogurt 2 bananas, cut into 1-inch pieces 1 cup fresh strawberries, hulled and quartered 1 cup frozen blueberries 1 cup frozen cherries 1 to 2 tablespoons honey (optional) 1. Put ingredients into the blender jar in order listed. 
#MFOE
PO
TQFFE

VOUJM
TNPPUI
BCPVU

NJOVUF 3. Serve immediately. Nutritional information per serving: $BMPSJFT


GSPN
GBU
t
DBSC
H
t
QSP
H
t
GBU
H
t
TBU
GBU
H
t
DIPM
NH
t
TPE
NH
t
DBMD
NH
t
GJCFS
H Fresh Fruit Smoothie Layers of fresh fruit blend in just seconds to make this all-fruit smoothie. .BLFT
BCPVU
GJWF
PVODF
TFSWJOHT ½ cup orange juice 1 cup 1-inch cubed cantaloupe 1 medium banana, cut into 1-inch slices 1 cup 1-inch cubed mango (about 1 small fruit) ¾ cup 1-inch cubed pineapple 1 cup raspberries or mixed berries (fresh or frozen) ¾ cup 1-inch cubed pineapple (fresh or canned, drained) 1 cup navel orange segments 1 cup hulled and halved strawberries 1 cup ice cubes (about 6 standard) 1. Put ingredients into the blender jar in order listed. 
#MFOE
PO
TQFFE

VOUJM
TNPPUI
BCPVU

UP

TFDPOET 3. Serve immediately. Note: Be sure the fruit is really ripe for the sweetest smoothie. Nutritional information per serving: $BMPSJFT


GSPN
GBU
t
DBSC
H
t
QSP
H
t
GBU
H
t
TBU
GBU
H
t
DIPM
NH
t
TPE
NH
t
DBMD
NH
t
GJCFS
H

Super Green Smoothie . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 Berry Cherry Smoothie . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 Fresh Fruit Smoothie . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 Protein to Go Smoothie . . . . . . . . . . . . . . . . . . . . . . . . . . 6 $MBTTJD
'SP[FO
.BSHBSJUB
. . . . . . . . . . . . . . . . . . . . . . . . . 6 'SP[FO
.VETMJEF . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 (JOHFS
+BTNJOF
.BSiUFBuOJ . . . . . . . . . . . . . . . . . . . . . . 6 4JNQMF
4ZSVQ
XJUI
WBSJBUJPOT . . . . . . . . . . . . . . . . . . . . . 6 .PDIB
4IBLF . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 Chai . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7 Hot Chocolate . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7 0SBOHF
8IJUF
)PU
$IPDPMBUF . . . . . . . . . . . . . . . . . . . . . . 7 .VMMFE
8JOF . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7 Breakfast and Brunch Apple Filling for Crêpes . . . . . . . . . . . . . . . . . . . . . . . . . .  Crêpe Batter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .  Whole Wheat Buttermilk Pancakes . . . . . . . . . . . . . . . . .  Blueberry Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 Warm Peach Compote . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 Frittata with Greens and Parmesan . . . . . . . . . . . . . . . . . 9 Starters Roasted Vegetable Spread . . . . . . . . . . . . . . . . . . . . . . . 10 Zucchini Custards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10 Soups Parsnip and Apple Soup . . . . . . . . . . . . . . . . . . . . . . . . . .11 Chilled Borscht . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .11 Carrot and Ginger Soup . . . . . . . . . . . . . . . . . . . . . . . . . .11 -FOUJM
4PVQ . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12 Chicken Noodle Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . 12 Roasted Red Pepper Soup . . . . . . . . . . . . . . . . . . . . . . . 12 5PNBUP
4PVQ . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13 Corn and Clam Chowder . . . . . . . . . . . . . . . . . . . . . . . . 13 -JHIUFOFE
#SPDDPMJ
BOE
1PUBUP
4PVQ . . . . . . . . . . . . . . . 13 Green Pea and Spinach Soup . . . . . . . . . . . . . . . . . . . . 14 "TQBSBHVT
-FFL
4PVQ . . . . . . . . . . . . . . . . . . . . . . . . . . 14 Creamy Greens Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . 14 $VSSJFE
$PDPOVU
BOE
#VUUFSOVU
4RVBTI
4PVQ . . . . . . . 15 Pasta e Fagiole . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15 Root Vegetable Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . 16 4QJOBDI
%BM . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16 Dressings and Sauces Basic Vinaigrette . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17 Warm Vinaigrette . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17 8BMOVU1BSTMFZ
1FTUP . . . . . . . . . . . . . . . . . . . . . . . . . . . 17 (SFFO
(PEEFTT
%SFTTJOH . . . . . . . . . . . . . . . . . . . . . . . .  Red Chile Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .  -JHIU
.BSJOBSB
4BVDF . . . . . . . . . . . . . . . . . . . . . . . . . . .  Romesco Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19 Salsa Verde . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19 Desserts $IPDPMBUF
#BOBOB
$SÍNF
#SÚMÊF . . . . . . . . . . . . . . . . . . 20 $JOOBNPO.BQMF
"QQMFTBVDF . . . . . . . . . . . . . . . . . . . . 20 Coconut Custards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20 -FNPO-BWFOEFS
4PSCFU . . . . . . . . . . . . . . . . . . . . . . . . . 21 .BTDBSQPOF)POFZ
1BOB
$PUUB . . . . . . . . . . . . . . . . . . . 21 Crème Anglaise . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21 Pumpkin Bread Pudding . . . . . . . . . . . . . . . . . . . . . . . . . 22 %BJSZ'SFF
$IPDPMBUF
.PVTTF . . . . . . . . . . . . . . . . . . . . 22 RECIPES

-PX ,FFQ
8BSN
5FNQFSBUVSF Steeping 3 r

Grinding Hard Cheese - $VU
DIFFTF
JOUP
˜
JODI
QJFDFT
SFNPWF
BMM
PVUFS
IBSE
SJOE
1VU
DIFFTF
JOUP
blender jar. Pulse 3 to 4 times to break up cheese. Blend on Speed 3 to 4 until desired grind is reached. 'PS
CFTU
SFTVMUT
HSJOE
OP
NPSF
UIBO

PVODFT
PG
cheese at a time. r

Grinding Spices - 'PS
CFTU
SFTVMUT
CMFOEFS
KBS
BOE
cutting assembly must be clean and dry. Put ¼ to ˜
DVQ
PG
TQJDFTTFFETQFQQFSDPSOT
JOUP
CMFOEFS
KBS
Pulse 3 to 4 times to break up and then blend on Speed 2 to 3 for about 20 to 40 seconds. r

Whipping Cream - *G
QPTTJCMF
DIJMM
CMFOEFS
KBS
BOE
cutting assembly in refrigerator for 15 minutes. Put 1 cup heavy or whipping cream into blender jar. $PWFS
#MFOE
PO
4QFFE

GPS
BCPVU

NJOVUF
%P
not overblend – bits of butter will begin to form.) *G
EFTJSFE
BEE

UBCMFTQPPO
TVHBS
BOE

UP

teaspoons of vanilla or other flavoring. Consistency with be that of a thickened but not fluffy whipped DSFBN
BOE
JT
NPTU
BQQSPQSJBUF
GPS
UPQQJOH
EFTTFSUT
or coffee drinks. r

,FFQ
ZPVS
CMFOEFS
PVU
PO
UIF
DPVOUFS
XJUIJO
FBTZ
SFBDI
BOE
ZPV
XJMM
CF
TVSQSJTFE
IPX
PGUFO
ZPV
XJMM
use it. r

,FFQ
JDF
DVCFT
NBEF
PG
KVJDFT
ZPHVSU
NJML
PS
GSVJU
QVSÊFT
PO
IBOE
UP
TVCTUJUVUF
GPS
QMBJO
JDF
XIFO
making smoothies and frosty beverages to prevent diluting the drink. r

'PS
RVJDL
DMFBOJOH
BEE

DVQ
PG
XBSN
XBUFS
BOE
B
ESPQ
PG
MJRVJE
EJTI
TPBQ
UP
UIF
CMFOEFS
KBS
$PWFS
and Blend on Speed 1 for 30 seconds or more as OFFEFE
%JTDBSE
UIF
TPBQZ
XBUFS
BOE
SJOTF
CMFOEFS
thoroughly before the next use. QUICK REFERENCE GUIDE – BLENDER 5P
BDUJWBUF
CMFOEFS
1SFTT
0O0GG

5IF
CMFOEFS
is in Standby mode 5P
CFHJO
CMFOEJOH

5VSO
EJBM
UP
4QFFE
 5P
DIBOHF
TQFFET
5VSO
EJBM
UP
EFTJSFE
4QFFE 5P
QVMTF
In Standby mode turn dial to 1VMTF
UIFO
JNNFEJBUFMZ
SFMFBTF
Repeat as needed 5P
DSVTI
JDF
*O
4UBOECZ
NPEF
QVMTF
UIFO
CMFOE
on Speed 2 or until desired consis tency is reached 5P
TUPQ
CMFOEJOH
BOE
EFBDUJWBUF
CMFOEFS 5VSO
EJBM
UP
4UPQ
QPTJUJPO
BOE
UIFO
QSFTT
0O0GG
CVUUPO 5P
TUPQ
CMFOEJOH
5VSO
EJBM
UP
4UPQ
QPTJUJPO SPEED SELECTION GUIDE Refer to this guide to choose the best blender speed for your desired result. Ingredient/Recipe Speed Result Reconstituting GSP[FO
KVJDF
DPODFOUSBUF 1 to 2 4NPPUI
BOE
GVMMCPEJFE .BZPOOBJTF
1 5IJDL
BOE
DSFBNZ Salad dressings 1 Completely blended and emulsified /VUT
TIFMMFE
˜
DVQ
or less at a time) 2 Coarse to fine 
UP

TFD Heavy or whipping cream 1 5IJDL
DSFBNZ
UPQQJOH

NJO #SFBE
DPPLJFT
PS
DSBDLFST
BEE
˜JODI
QJFDFT
1 cup or less at a time) 2 Coarse to fine as desired 
UP

TFD (SBUJOHDIPQQJOH
DJUSVT
[FTU
BEE

UP

UFBTQPPOT
TVHBS
or salt from recipe) 1 to 2 Uniformly fine 4NPPUIJFT
TIBLFT
health drinks 1 to 4 4NPPUI
DSFBNZ
BOE
thick Baby food/fruit and WFHFUBCMF
QVSÊF 1 to 2 Smooth and creamy 'SP[FO
DPDLUBJMT 1 to 4 5IJDL
BOE
TMVTIZ Hard cheeses 1VMTF
GJSTU
UIFO
blend on 3 to 4 Coarse to fine Spices 1VMTF
GJSTU
UIFO
blend on 2 to 3 Coarse to fine Ice Pulse then blend on 2 Coarse crush to snowy

recipes in the Blend and Cook Soupmaker by following these simple tips. For soup/sauce making: r

*G
SFDJQF
DBMMT
UP
TBVUÊ
GJSTU
TFU
UIF
VOJU
UP
.FEJVN
Approximately 5 to 10 minutes is a good start to TXFBU
PS
TBVUÊ
JOHSFEJFOUT r

"EE
UIF
PJM
PS
CVUUFS
BOE
XBJU
GPS
JU
UP
IFBU
VQ
PS
NFMU
BCPVU

TFDPOET
r

"EE
CBTF
JOHSFEJFOUT
QSFQQFE
BOE
DVU
JOUP
˜JODI
QJFDFT
UP
TBVUÊ
DPWFS
BOE
TUJS
UP
GVSUIFS
DIPQ
BOE
incorporate ingredients with the oil/butter. r

$POUJOVF
UP
DPPL
TUJSSJOH
PDDBTJPOBMMZ
5IF
CMFOEFS
jar should always be covered when using the Stir function. r

"EE
MJRVJE
BOE
PUIFS
TPVQTBVDF
JOHSFEJFOUT
UIBU
need to cook and set unit to High to bring to a boil. We recommend stirring once or twice during this IFBU
VQ
UJNF
VTJOH
B
RVJDL
CVSTU
PS
UXP
UP
DPNCJOF
ingredients. r

-JRVJE
XJMM
DPNF
UP
B
CPJM
CFUXFFO

BOE

NJOVUFT
depending on the amount of ingredients in the blender jar. r

0ODF
MJRVJE
SFBDIFT
B
CPJM
TXJUDI
VOJU
UP
.FEJVN
GPS

NJOVUFT
GPS
BEFRVBUF
TJNNFSDPPLJOH
time. Extra time can always be added at the end if additional cooking is necessary. Again we recommend an occasional stir during the cooking process. r

0ODF
UJNF
FYQJSFT
BOE
UIF
VOJU
TIVUT
PGG
CMFOE
JG
B
QVSÊFE
TPVQ
PS
TBVDF
JT
EFTJSFE
4UBSU
PO
TQFFE
1 and gradually increase to speed 3 if necessary. Blend until smooth. r

4PVQ
DBO
CF
IFME
BU
BO
JEFBM
TFSWJOH
UFNQFSBUVSF
CZ
TXJUDIJOH
UP
UIF
-PX
TFUUJOH

NJOVUFT
BU
B
UJNF
once cooking is complete. r

*G
JU
JT
OPU
OFDFTTBSZ
UP
TBVUÊ
GJSTU
UIFO
BEE
BMM
JOHSFEJFOUT
UP
CMFOEFS
KBS
MJRVJE
GJSTU
BOE
UIFO
TPMJET
4FU
VOJU
UP
)JHI
UP
CSJOH
MJRVJE
UP
B
CPJM
"T
TPPO
BT
JU
SFBDIFT
B
CPJM
TXJUDI
VOJU
UP
.FEJVN
UP
TJNNFS
soup/sauce until ready to blend or serve. r

8IFO
DPOWFSUJOH
SFDJQFT
UIF
MJRVJE
BNPVOU
TIPVME
be reduced by 1⁄3
UP
˜
BT
MJRVJE
SFEVDUJPO
JT
lessened when the blender cover is in place. 5P
NBYJNJ[F
MJRVJE
SFEVDUJPO
GPS
DFSUBJO
SFDJQFT
remove the measuring cup during the cooking QSPDFTT
CF
TVSF
UP
SFQMBDF
DVQ
XIFO
TUJSSJOH r

8IFO
IFBUJOH
JOHSFEJFOUT
MJLF
NJML
PS
DSFBN
it is necessary to stir every few minutes during BOZ
IFBUJOH
PS
DPPLJOH
5IJT
JT
UP
QSFWFOU
BOZ
milk proteins from scalding on the bottom. r

*U
JT
WFSZ
JNQPSUBOU
UP
CF
TVSF
HBTLFU
JT
JO
QMBDF
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Grinding/Chopping Nuts - 1VU
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nuts into the blender jar and cover blender. Blend on speed 2 for 20 to 30 seconds until desired grind/ chop is achieved. For best results process small BNPVOUT
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Bread, Cookie or Cracker Crumbs - Break or DVU
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blender jar. Blend on Speed 2 for 10 to 20 seconds. 'PS
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Crushing Ice - 1VU
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about 4 to 6 times and then blend on Speed 2 until DVCFT
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Pulse fewer times if coarsely chopped ice is desired. r

Grating Fresh Citrus Zest - 'PS
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Baby Food - $PNCJOF

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blend on speed 2 until completely smooth or desired consistency is reached. Scrape the jar with a spatula JG
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one tablespoon at a time. Always consult with your pediatrician/family physician concerning the best foods for your baby and when to introduce new foods to his/her diet.

Size : 178mm(W) X 216mm(H) Material: Cover:157gsm matt artpaper,Inside:120gsm gloss artpaper Coating: Gloss Varnishing in cover Color (Front): 4C+1C (Back): 1C+1C(Back) Date: 01/06/11 XieFaXing Des cription : SBC1000 IB-10066B OPERATOR:Chen Co-ordinator : Astor You/Andy WS Chan XieFaXing Code : E-SBC1000 IB-10066B PANTONE 7496 C PMS7496C