CONQUER THE KITCHEN. 75 Easy Recipes for Streamlined Meal-Making

Transcription

1 CONQUER THE KITCHEN 75 Easy Recipes for Streamlined Meal-Making

2 Please make sure to read the Ninja Owner s Guide prior to using your unit. CONQUER THE KITCHEN 75 Easy Recipes for Streamlined Meal-Making

3 Copyright 2017 SharkNinja Operating LLC All rights reserved. No portion of this book may be reproduced by any means whatsoever without written permission from SharkNinja Operating LLC, except for the inclusion of quotations in a media review. Editors and Content: Meghan Reilly, Kenzie Swanhart, Elizabeth Skladany, and Daniel Davis MEALTIME, STREAMLINED. Recipe Development: Judy Cannon, Amy Golino, and Great Flavors Recipe Development Team Design and Layout: Talia Mangeym and Helen Carvalho Copywriter: Melissa Stefanini Creative Director: Joshua Hanson Photo Direction: Joshua Hanson, Lauren Wiernasz, and Talia Mangeym Photography: Michael Piazza and Quentin Bacon Published in the United States of America by SharkNinja Operating LLC 89 A Street Needham, MA The days of guessing in the kitchen are over. Which means so are the days of kitchen chaos. The Ninja Intelli-Sense System with Smart Vessel Recognition does the thinking for you. Just snap on your desired vessel and the interface displays the specific pre-set programs tailored to your recipe. Now, you ve got one adaptive tool to make everything from healthy dinners to bake-sale-winning treats at the tap of a touchscreen. And there s a whole new reason the kitchen is the most popular room in your house. CT680W ISBN: AUTO IQ, NINJA, PRO EXTRACTOR BLADES, and TOTAL CRUSHING are registered trademarks of SharkNinja Operating LLC. INTELLI-SENSE and PRECISION PROCESSOR are trademarks of SharkNinja Operating LLC Printed in China.

4 COCONUT MANGO QUENCHER TABLE OF CONTENTS SMART VESSEL RECOGNITION 2 PRECISION PROCESSOR 4 SINGLE-SERVE CUP 6 TOTAL CRUSHING PITCHER 8 BROCCOLI ALMOND CHICKEN SALAD BEVERAGES 10 SOUPS & SALADS 44 ENTREÉS 61 DIPS, SAUCES & DRESSINGS 82 DESSERTS 100 INDEX 123 DULCE DE LECHE BARS

5 PRECISION PROCESSOR SMART VESSEL RECOGNITION with SMART PROGRAMS SINGLE-SERVE CUP An advanced interlock system identifies each vessel on the Intelli-Sense System base. With one snap, the screen automatically displays a unique menu of pre-set programs and manual speeds available for your recipe. All that's left to do is select a program and enjoy all the deliciousness. TOTAL CRUSHING PITCHER

6 TIPS FOR YOUR PRECISION PROCESSOR LOADING TIPS SO MUCH MORE THAN MEAL PREP. With Precision Processing, you re not just breaking ingredients down into smaller pieces. You re bringing them together in ways you hadn t thought of before. From no-bake almond chia bites to full-on quinoa burgers, big mealtime inspiration can come from a relatively small place Don t overfill the bowl, or ingredients may not break down evenly. If the ingredients exceed the max fill line, take some out. Add liquid on top, as the last ingredient. Place heavier ingredients, like chicken and root vegetables, on top of the greens and lettuces. Place herbs, lettuces, and greens in the bowl first so they are at the bottom. PREP TIPS When loading the bowl, make sure ingredients do not go past the max fill line. Cut all ingredients to 1 inch or as designated in each recipe. Peel bell peppers with a vegetable peeler prior to cutting for best performance. Also comes with a dough blade.

7 TIPS FOR YOUR SINGLE-SERVE CUP LOADING TIPS WHO KNEW THIS MUCH FLAVOR COULD FIT IN A CUP? High-Speed Blending gives you nutrient juices, smoothies, dressings, and sauces that ll make any kitchen jealous. It unlocks the potential of every fruit and veggie it meets,* giving you tons of flavor and nutritious goodness in every recipe you make Don t overfill the cup. If you feel resistance when attaching the Pro Extractor Blades Assembly to the cup, remove some ingredients. Top off with ice or frozen ingredients. Next add any dry or sticky ingredients like seeds, powders, and nut butters. Pour in liquid or yogurt next. For thinner results or a juice-like drink, add more liquid as desired. Next add leafy greens and herbs. Start by adding fresh fruits and vegetables. PREP TIPS Do not go past the max fill line when loading the cup. For best results, cut ingredients in 1-inch chunks. Place frozen ingredients in the cup last. *By blending whole fruits and vegetables, including portions that are usually discarded. CAUTION: Remove the Pro Extractor Blades Assembly from the Single-Serve Cup upon completion of blending. Do not store ingredients before or after blending in the cup with the blade assembly attached. Some foods may contain active ingredients or release gases that will expand if left in a sealed container, resulting in excessive pressure buildup that can pose a risk of injury. For ingredient storage in the cup, only use Spout Lid to cover.

8 TIPS FOR YOUR TOTAL CRUSHING PITCHER LOADING TIPS CRUSHING IT HAS NEVER BEEN EASIER. Ice, whole fruits, vegetables. Check, check, and check. With Total Crushing Technology, blast through the toughest ingredients you can find and end up with smooth, delectable results, every time Load softer, water-dense ingredients on the bottom, and ice or frozen ingredients on top. This creates a vortex in the pitcher that leads to a smoother breakdown of frozen ingredients. Top off with ice or frozen ingredients. Next add any dry or sticky ingredients like seeds, powders, and nut butters. Pour in liquid or yogurt next. For thinner results or a juice-like drink, add more liquid. Next add leafy greens and herbs. Start by adding fresh fruits and vegetables. PREP TIPS When loading the pitcher, make sure ingredients do not go past the max fill line. For best results, cut ingredients in 1-inch chunks. Place frozen ingredients in the pitcher last.

9 BEVERAGES TANGERINE PROTEIN MACHINE PREP: 5 MINUTES CONTAINER: 24-OUNCE SINGLE-SERVE CUP MAKES: 1 SERVING 1 small ripe banana, cut in half 1 tangerine, peeled, cut in quarters 1 /2 cup spinach 1 cup water 1 scoop vanilla protein powder 1 /2 cup ice 1 Place all ingredients into the 24-ounce Single-Serve Cup in the order listed. 2 Select SMOOTHIE. 3 Remove blades from cup after blending. Questions? ninjakitchen.com 11

10 BEVERAGES CHOCOLATE PROTEIN PIZZAZZ PREP: 10 MINUTES CONTAINER: 24-OUNCE SINGLE-SERVE MAKES: 1 SERVING 1 small ripe banana, cut in half 2 /3 cup almond milk 2 1 /2 tablespoons sunflower butter 2 1 /2 teaspoons unsweetened cocoa powder 1 scoop chocolate protein powder 1 1 /3 cups ice 1 Place all ingredients into the 24-ounce Single-Serve Cup in the order listed. 2 Select SMOOTHIE. 3 Remove blades from cup after blending. Questions? ninjakitchen.com 13

11 BEVERAGES BEVERAGES AUTUMN BALANCER CRANBERRY OAT SOOTHER PREP: 15 MINUTES CONTAINER: 72-OUNCE TOTAL CRUSHING PITCHER MAKES: 4 SERVINGS PREP: 5 MINUTES CONTAINER: 24-OUNCE SINGLE-SERVE CUP MAKES: 2 SERVINGS 2 sweet potatoes, steamed, cooled 2 cups unsweetened almond milk 1 /4 cup maple syrup 1 teaspoon salt 1 1 /2 cups ice 1 Place all ingredients into the 72-ounce Total Crushing Pitcher in the order listed. 2 Select SMOOTHIE. DO NOT BLEND HOT. 1 /2 cup walnut pieces 1 /3 cup whole-berry cranberry sauce 1 cup oat milk 1 /4 teaspoon vanilla extract 1 tablespoon honey Dash salt 1 1 /2 cups ice 1 Place all ingredients into the 24-ounce Single-Serve Cup in the order listed. 2 Select EXTRACT. 3 Remove blades from cup after blending. 14 Questions? ninjakitchen.com 15

12 BEVERAGES RISE & SHINE PREP: 10 MINUTES CONTAINER: 24-OUNCE SINGLE-SERVE CUP MAKES: 1 SERVING 1 /2 Golden Delicious apple, peeled, cored, cut in half 2-inch piece English cucumber, cut in half 1 /2 cup green grapes 1 teaspoon hemp hearts 3 /4 cup kale leaves 4 mint leaves 1 teaspoon lemon juice 1 /2 cup coconut water 1 /2 cup ice 1 Place all ingredients into the 24-ounce Single-Serve Cup in the order listed. 2 Select EXTRACT. 3 Remove blades from cup after blending. Questions? ninjakitchen.com 17

13 BEVERAGES ALMOND, HONEY & FLAX SMOOTHIE PREP: 5 MINUTES CONTAINER: 24-OUNCE SINGLE-SERVE CUP MAKES: 2 SERVINGS 1 cup almond milk 1 /4 cup almond butter 2 teaspoons honey 2 teaspoons flaxseed 4 ice cubes 1 Place all ingredients into the 24-ounce Single-Serve Cup in the order listed. 2 Select EXTRACT. 3 Remove blades from cup after blending. Questions? ninjakitchen.com 19

14 BEVERAGES BERRY TROPICAL SMOOTHIE PREP: 10 MINUTES CONTAINER: 24-OUNCE SINGLE-SERVE CUP MAKES: 2 SERVINGS 1 cup mango chunks 1 /2 cup pineapple chunks 1 /2 cup strawberries, hulled 1 /2 cup blueberries 1 /2 cup baby spinach 1 /2 cup water 1 /2 cup ice 1 Place all ingredients into the 24-ounce Single-Serve Cup in the order listed. 2 Select SMOOTHIE. 3 Remove blades from cup after blending. Questions? ninjakitchen.com 21

15 BEVERAGES COFFEE SOYMOOTHIE PREP: 10 MINUTES CONTAINER: 24-OUNCE SINGLE-SERVE CUP MAKES: 1 SERVING 1 cup strongly brewed coffee, chilled 2 /3 cup silken tofu 4 teaspoons almond butter 1 /4 teaspoon ground cardamom 2 tablespoons agave nectar 1 cup ice 1 Place all ingredients into the 24-ounce Single-Serve Cup in the order listed. 2 Select SMOOTHIE. 3 Remove blades from cup after blending. DO NOT BLEND HOT. Questions? ninjakitchen.com 23

16 BEVERAGES BEVERAGES PEACH REFRESHER TWO BERRY TEA PREP: 5 MINUTES CONTAINER: 24-OUNCE SINGLE-SERVE CUP MAKES: 1 SERVING PREP: 5 MINUTES CONTAINER: 24-OUNCE SINGLE-SERVE CUP MAKES: 2 SERVINGS 1 /3 cup frozen peach slices 1 /2 lemon, peeled, cut in quarters, seeds removed 1 1 /2 cups coconut water 1 Place all ingredients into the 24-ounce Single-Serve Cup in the order listed. 2 Select REFRESHER. 3 Remove blades from cup after blending. 1 /4 cup pineapple chunks 1 cup blueberries 2 tablespoons goji berries 1 /2 small ripe banana 1 Place all ingredients into the 24-ounce Single-Serve Cup in the order listed. 2 Select SMOOTHIE. 3 Remove blades from cup after blending. 1 1 /2 cups strongly brewed rooibos tea, chilled 1 cup ice DO NOT BLEND HOT. 24 Questions? ninjakitchen.com 25

17 BEVERAGES CLASSIC MARGARITA PREP: 10 MINUTES CONTAINER: 72-OUNCE TOTAL CRUSHING PITCHER MAKES: 4 SERVINGS 1 /2 cup fresh lime juice 2 tablespoons fresh orange juice 2 tablespoons fresh lemon juice 1 /2 cup orange liqueur 1 /2 cup tequila 1 tablespoon sugar or agave nectar (optional) 2 cups ice 1 Place all ingredients into the 72-ounce Total Crushing Pitcher in the order listed. 2 Select FROZEN DRINK. Questions? ninjakitchen.com 27

18 BEVERAGES STRAWBERRY BANANA SMOOTHIE PREP: 5 MINUTES CONTAINER: 72-OUNCE TOTAL CRUSHING PITCHER MAKES: 8 SERVINGS 4 small ripe bananas, cut in half 2 cups low-fat milk 1 /4 cup agave nectar 4 cups frozen strawberries 1 Place all ingredients into the 72-ounce Total Crushing Pitcher in the order listed. 2 Select SMOOTHIE. Questions? ninjakitchen.com 29

19 BEVERAGES TRAIL MIX IN A GLASS PREP: 10 MINUTES CONTAINER: 24-OUNCE SINGLE-SERVE CUP MAKES: 2 SERVINGS 1 /4 cup raw unsalted almonds 1 /4 cup raw unsalted pumpkin seeds 1 tablespoon raw sesame seeds 1 /4 cup goji berries 1 /4 cup pomegranate juice concentrate 1 1 /4 cups unsweetened almond milk 3 tablespoons honey 1 cup ice 1 Place all ingredients into the 24-ounce Single-Serve Cup in the order listed. 2 Select SMOOTHIE. 3 Remove blades from cup after blending. Questions? ninjakitchen.com 31

20 BEVERAGES APPLE PIE SMOOTHIE PREP: 5 MINUTES CONTAINER: 24-OUNCE SINGLE-SERVE CUP MAKES: 4 SERVINGS 1 Golden Delicious apple, peeled, cored, cut in quarters 1 cup unsweetened almond milk 3 /4 teaspoon lemon juice 1 1 /2 teaspoons brown sugar 1 /4 teaspoon ground cinnamon 1 /8 teaspoon ground nutmeg 1 /8 teaspoon salt 1 cup ice 1 Place all ingredients into the 24-ounce Single-Serve Cup in the order listed. 2 Select SMOOTHIE. 3 Remove blades from cup after blending. Questions? ninjakitchen.com 33

21 BEVERAGES CHERRY LIMEADE PREP: 5 MINUTES CONTAINER: 24-OUNCE SINGLE-SERVE CUP MAKES: 1 SERVING 1 /2 cup frozen cherries 1 tablespoon lime juice 1 cup coconut water 1 Place all ingredients into the 24-ounce Single-Serve Cup in the order listed. 2 Select REFRESHER. 3 Remove blades from cup after blending. Questions? ninjakitchen.com 35

22 BEVERAGES BEVERAGES BANANA COLADA SOUTH OF THE BORDER PREP: 10 MINUTES CONTAINER: 72-OUNCE TOTAL CRUSHING PITCHER MAKES: 6 SERVINGS PREP: 10 MINUTES CONTAINER: 72-OUNCE TOTAL CRUSHING PITCHER MAKES: 4 SERVINGS 2 cups frozen pineapple chunks 2 small frozen ripe bananas, cut in quarters 1 cup light rum 2 cups pineapple juice 1 cup light coconut milk 1 cup ice 1 Place all ingredients into the 72-ounce Total Crushing Pitcher in the order listed. 2 Select FROZEN DRINK. 2 ripe avocados, peeled, cut in half, pits removed 1 /4 cup pineapple chunks 1 /4 cup fresh cilantro leaves 1 /4 teaspoon cayenne pepper 2 cups water 2 cups frozen mango chunks 1 Place all ingredients into the 72-ounce Total Crushing Pitcher in the order listed. 2 Select SMOOTHIE. 36 Questions? ninjakitchen.com 37

23 BEVERAGES STRAWBERRY DAIQUIRI PREP: 15 MINUTES CONTAINER: 72-OUNCE TOTAL CRUSHING PITCHER MAKES: 5 SERVINGS 4 cups frozen strawberries 1 cup lime juice 1 cup light rum 1 Place all ingredients into the 72-ounce Total Crushing Pitcher in the order listed. 2 Select FROZEN DRINK. Questions? ninjakitchen.com 39

24 BEVERAGES WATERMELON BASIL SANGRIA PREP: 15 MINUTES CONTAINER: 72-OUNCE TOTAL CRUSHING PITCHER MAKES: 6 SERVINGS 3 cups watermelon chunks 1 /4 cup fresh basil, stems removed 2 limes, peeled, cut in half, seeds removed 1 /2 cup brandy 1 cup dry white wine 3 tablespoons agave nectar 1 cup frozen peaches 2 1 /4 cups ice 1 Place all ingredients into the 72-ounce Total Crushing Pitcher in the order listed. 2 Select FROZEN DRINK. Questions? ninjakitchen.com 41

25 BEVERAGES BEVERAGES PEACH, GREEN TEA & WHITE PEPPER FREEZE PREP: 15 MINUTES COOL: 1 1 /2 HOURS CONTAINER: 72-OUNCE TOTAL CRUSHING PITCHER MAKES: 8 SERVINGS COCONUT MANGO QUENCHER PREP: 5 MINUTES CONTAINER: 24-OUNCE SINGLE-SERVE CUP MAKES: 2 SERVINGS WHITE PEPPER GREEN TEA SYRUP 3 /4 cup water 3 /4 cup sugar 3 green tea bags 2 teaspoons whole white peppercorns DAIQUIRI 1 /2 cup White Pepper Green Tea Syrup 1 can (9.6 ounces) peach nectar Juice of 6 limes, zest reserved for garnish 3 ripe peaches, roughly cubed (about 4 cups) 4 cups ice 1 To make the White Pepper Green Tea Syrup, combine water and sugar in a saucepan. Bring to a boil, then reduce heat and simmer gently until sugar is dissolved. Add tea bags and whole peppercorns and let cool completely for 1 1 /2 hours. Strain and refrigerate syrup for up to 2 weeks. 2 Add cooled syrup, peach nectar, lime juice, peaches, and ice to the 72-ounce Total Crushing Pitcher. Select FROZEN DRINK. 3 Garnish with lime zest. DO NOT BLEND HOT. 3 /4 cup mango chunks 4 fresh mint leaves 2 1 /4 cups coconut water 1 Place all ingredients into the 24-ounce Single-Serve Cup in the order listed. 2 Select REFRESHER. 3 Remove blades from cup after blending. 42 Questions? ninjakitchen.com 43

26 SOUPS & SALADS SOUPS & SALADS BACON & BROCCOLI CHOPPED SALAD PREP: 20 MINUTES MAKES: 4 SERVINGS CRUNCHY CUCUMBER CHOPPED SALAD PREP: 10 MINUTES MAKES: 3 SERVINGS DRESSING 1 cup mayonnaise 1 /4 cup white vinegar 1 /4 cup sugar 1 /2 teaspoon kosher salt 1 /4 teaspoon black pepper SALAD 3 cups broccoli florets, cut in 1 1 /2-inch pieces 1 /4 small red onion, peeled, cut in half 1 Place all dressing ingredients into a small bowl. Whisk until smooth; set aside. 2 Place the broccoli, onion, dried cranberries, and bacon into the 64-ounce Precision Processor. 3 Select CHOP. 4 Place broccoli mixture into a bowl. Add remaining ingredients and toss with dressing. DO NOT BLEND HOT. 10 radishes, trimmed 1 cucumber, cut in quarters 1 /2 cup feta cheese 3 tablespoons sunflower seeds 2 tablespoons extra-virgin olive oil 2 tablespoons lemon juice 1 /2 cup fresh dill, roughly chopped 1 Place all ingredients into the 64-ounce Precision Processor in the order listed. 2 Select CHOP. 1 /4 cup dried cranberries 5 slices cooked bacon, cooled, cut in half 3 /4 cup shredded cheddar cheese 2 tablespoons roasted sunflower seeds SERVING SUGGESTION Serve with white albacore tuna or a hard-boiled egg. 44 Questions? ninjakitchen.com 45

27 SOUPS & SALADS ROASTED GARLIC & ROMA TOMATO SOUP PREP: 10 MINUTES COOK: 15 MINUTES MAKES: 6 SERVINGS 1 can (28 ounces) peeled whole tomatoes 4 cloves garlic, peeled 3 tablespoons tomato paste 3 /4 cup silken tofu 3 tablespoons extra virgin olive oil 1 /2 teaspoon salt 1 /4 teaspoon ground black pepper 1 cup vegetable broth 1 tablespoon fresh basil leaves 1 Place all ingredients into the 64-ounce Precision Processor in the order listed. 2 Select PUREE. 3 Transfer contents to a large saucepan and simmer for about 15 minutes, or until heated through. DO NOT BLEND HOT. Questions? ninjakitchen.com 47

28 SOUPS & SALADS GAZPACHO PREP: 20 MINUTES CHILL: 3 HOURS MAKES: 8 SERVINGS 1 /2 small red onion, peeled, cut in quarters 1 /2 English cucumber, cut in 2-inch pieces 1 /2 green bell pepper, cut in quarters 1 /2 red bell pepper, cut in quarters 1 pound fresh vine-ripe tomatoes, cut in quarters 1 /2 jalapeño, seeds removed, cut in quarters 2 tablespoons red wine vinegar Juice of 1 lime 2 tablespoons olive oil 2 teaspoons salt 3 cups tomato juice 1 Add all ingredients, except tomato juice, into the 64-ounce Precision Processor in the order listed. Select CHOP. 2 Add tomato juice and select LOW for 5 seconds, or until desired consistency is reached. Questions? ninjakitchen.com 49

29 SOUPS & SALADS CAULIFLOWER SOUP PREP: 15 MINUTES COOK: MINUTES MAKES: 3 4 SERVINGS 2 tablespoons butter 2 tablespoons extra virgin olive oil 1 medium onion, cut in 1-inch pieces 2 cloves garlic, peeled 3 cups cauliflower, cut in 1-inch florets 1 1 /2 teaspoons ground coriander 1 teaspoon ground turmeric 2 1 /2 cups vegetable broth 1 teaspoon salt 1 Heat butter and oil in a saucepan over medium heat. Add onion and garlic and cook until tender, about 5 to 7 minutes. 2 Add cauliflower, coriander, and turmeric to the saucepan. Cook for 2 minutes. 3 Add vegetable broth and salt to the saucepan. Cook 10 more minutes, or until tender. Let soup cool to room temperature. 4 Pour cooled soup into the 64-ounce Precision Processor. Select PUREE. DO NOT BLEND HOT. Questions? ninjakitchen.com 51

30 SOUPS & SALADS CURRY CHICKEN SALAD PREP: 15 MINUTES MAKES: 3 SERVINGS 1 /2 cup plain yogurt (not Greek) 3 teaspoons fresh lime juice 3 cups cooked chicken, cooled, cut in 1 1 /2-inch pieces 1 /2 cup fresh cilantro leaves 1 /4 small red onion, cut in 1-inch pieces 1 tablespoon curry powder 1 /2 cup golden raisins, for serving 1 Place all ingredients, except raisins, into the 64-ounce Precision Processor in the order listed. 2 Select CHOP until desired consistency is reached. 3 Top with golden raisins and serve. DO NOT BLEND HOT. RECIPE SUGGESTION Layer the ingredients after dressing for best results. Questions? ninjakitchen.com 53

31 SOUPS & SALADS GRAPE WALNUT CHICKEN SALAD PREP: 10 MINUTES MAKES: 3 SERVINGS 1 stalk celery, cut in quarters 3 cups cooked chicken, cooled, cut in 1-inch cubes 1 /4 cup walnuts 1 /2 cup mayonnaise 1 /4 teaspoon salt 1 /4 teaspoon ground black pepper 1 /4 teaspoon onion powder 1 Place all ingredients, except toasted bread, into the 64-ounce Precision Processor in the order listed. 2 PULSE 3 times, or until ingredients are chopped and well combined. 3 Divide chicken salad between the toasted bread to make three sandwiches. DO NOT BLEND HOT. 1 /2 cup red grapes 6 slices toasted bread, for serving SERVING SUGGESTION Serve this salad for lunch on some crunchy toast, or for dinner on a bed of fresh greens. Questions? ninjakitchen.com 55

32 SOUPS & SALADS 1 /2 cup mayonnaise 1 teaspoon soy sauce 1 /2 teaspoon sesame oil 3 cups cooked chicken, cooled, cut in 1 1 /2-inch pieces 2 cups broccoli florets, loosely packed 1 /4 cup slivered almonds 1 can (11 ounces) mandarin oranges, drained, for serving BROCCOLI ALMOND CHICKEN SALAD PREP: 5 MINUTES MAKES: 3 SERVINGS 1 Place all ingredients, except mandarin oranges, into the 64-ounce Precision Processor in the order listed. 2 Select CHOP until desired consistency is reached. 3 Top with mandarin oranges and serve. DO NOT BLEND HOT. ASIAN SALAD PREP: 15 MINUTES MAKES: 2 SERVINGS 1 tablespoon honey 1 tablespoon rice vinegar 2 tablespoon low-sodium soy sauce 1 /4-inch piece fresh ginger, peeled 2 tablespoons canola oil 1 teaspoon sesame oil 2 carrots, peeled, cut in 1-inch pieces 1 small red bell pepper, cut in 1-inch pieces 4 scallions, trimmed, cut in 1-inch pieces 1 /2 cup edamame 4 cups mixed baby lettuces, for serving 1 /3 cup crushed peanuts, for garnish SOUPS & SALADS 1 Place the honey, rice vinegar, soy sauce, ginger, canola oil, and sesame oil into the 64-ounce Precision Processor. 2 Select HIGH for 10 seconds. 3 Add the carrot, red bell pepper, scallions, and edamame to the 64-ounce Precision Processor. Select CHOP. 4 Toss mixture with mixed baby lettuces. Top with crushed peanuts. 56 Questions? ninjakitchen.com 57

33 SOUPS & SALADS COBB SALAD PREP: 15 MINUTES MAKES: 4 SERVINGS 3 /4 pound cooked, cooled turkey breast, cut in cubes 1 cup cooked beets, cut in 1-inch cubes, cooled 8 cups mixed greens 4 large hard-boiled eggs, cut in quarters 1 cup crumbled feta cheese 2 ripe avocados, peeled, chopped, pits removed 2 oranges, peeled, chopped, seeds removed Salad dressing, for serving 1 Place the turkey into the 64-ounce Precision Processor. Select CHOP. Remove turkey and set aside. 2 Place the beets into the 64-ounce Precision Processor. Select CHOP. 3 Place the mixed greens in a large salad bowl and layer remaining ingredients on top. 4 Top with salad dressing and serve. DO NOT BLEND HOT. Questions? ninjakitchen.com 59

34 SOUPS & SALADS 1 teaspoon olive oil 1 white onion, peeled, chopped 1 /2-inch piece fresh ginger, peeled, minced 1 tablespoon curry powder 1 can (15 ounces) pumpkin puree 1 1 /2 cups vegetable broth 1 1 /2 cups coconut milk, filtered, from a carton 2 teaspoons honey 1 /2 teaspoon salt Kale chips, for garnish PUMPKIN CURRY SOUP PREP: 20 MINUTES COOK: 30 MINUTES MAKES: 4 SERVINGS 1 Place oil into a saucepan over mediumhigh heat. Add the onion, ginger, and curry powder. Sauté, stirring, until softened. 2 Add pumpkin puree, vegetable broth, coconut milk, honey, and salt to the saucepan. Simmer, stirring, to combine flavors, about 15 minutes. Let cool to room temperature. 3 Place cooled soup into the 64-ounce Precision Processor. Select PUREE. 4 Pour soup back into saucepan and simmer until heated through. 5 Serve in bowls, garnished with kale chips. DO NOT BLEND HOT. PORK CHOPS WITH PEACH CHUTNEY PREP: 20 MINUTES COOK: 20 MINUTES MAKES: 4 SERVINGS 1 /2 medium onion, peeled 1 tablespoon ginger, peeled 1 /2 jalapeño pepper, seeds removed 1 1 /2 cups peaches, sliced 2 tablespoons lime juice 1 tablespoon agave nectar 2 teaspoons red wine vinegar 1 /4 teaspoon salt 1 /4 teaspoon ground black pepper 1 /3 teaspoon nutmeg 1 /2 cup golden raisins 1 /2 cup parsley leaves 4 cooked pork chops, warmed ENTREÉS 1 Place all ingredients, except pork chops, into the 64-ounce Precision Processor. Select CHOP. 2 Place mixture into a saucepan and simmer for 20 minutes, stirring occasionally. 3 To serve, place one pork chop on each plate and top with chutney. DO NOT BLEND HOT. 60 Questions? ninjakitchen.com 61

35 ENTREÉS ENTREÉS BEEF BURGER SLIDERS PREP: 15 MINUTES COOK: MINUTES MAKES: 6 BURGER SLIDERS ASIAN PORK MEATBALLS PREP: 15 MINUTES COOK: 25 MINUTES MAKES: 8 SERVINGS BURGERS 1 1 /8 cups (10 ounces) uncooked beef chuck, cut in 1-inch pieces 3 /4 cup (6 ounces) uncooked beef brisket, cut in 1-inch pieces 1 /4 medium onion 1 /2 teaspoon salt 1 /2 teaspoon ground black pepper 1 tablespoon olive oil FOR SERVING 6 burger slider buns 6 slices sharp cheddar cheese 1 Place beef chuck, beef brisket, onion, salt and pepper into the 64-ounce Precision Processor. Select CHOP until ingredients are finely ground. 2 Heat olive oil in a large skillet over medium-high heat. Form the meat mixture into 6 patties and place on the skillet. Cook for 5 to 6 minutes per side, or until desired doneness is reached. 3 Serve burgers on buns, topped with cheddar cheese and barbecue sauce. 1 pound uncooked pork tenderloin, cut in 1-inch cubes 2 cloves garlic, peeled 2 tablespoons fresh ginger, peeled, chopped 1 /2 cup scallions, chopped, plus more for garnish 2 tablespoons low-sodium soy sauce 1 teaspoon coriander 1 large egg Juice of 1 lime 1 /4 cup pineapple chunks 1 tablespoon whole-grain mustard 1 /2 cup unseasoned bread crumbs 2 cups sweet & sour sauce, warmed 1 Preheat oven to 350 F. 2 Place all ingredients, except sweet & sour sauce, into the 64-ounce Precision Processor in the order listed. 3 Select CHOP until ingredients are finely ground. 4 Form mixture into small meatballs. Place on a baking sheet and bake for 15 minutes, or until cooked through. 5 Toss meatballs with the warm sweet & sour sauce. Garnish with additional scallions. 1 /4 cup barbecue sauce 62 Questions? ninjakitchen.com 63

36 ENTREÉS GREEK PIZZA PREP: 20 MINUTES RISE: 1 HOUR COOK: MINUTES MAKES: 2 (12-INCH) PIZZAS DOUGH 1 packet (2 1 /4 teaspoons) active dry yeast 1 1 /2 teaspoons sugar 1 1 /4 cup warm water (110 F 115 F) 4 cups all-purpose flour 1 teaspoon salt 1 /2 cup extra virgin olive oil TOPPINGS 1 /2 cup pizza sauce 2 cups fresh mozzarella, cut in 1 /2-inch chunks 1 red bell pepper, thinly sliced 1 /4 cup sliced black olives 1 cup broccoli florets 1 /2 cup crumbled feta cheese Salt and pepper, to taste 1 To make the dough, combine the yeast, sugar, and warm water in a small bowl and set aside until foamy, about 5 minutes. 2 Position the Dough Blade in the 64-ounce Precision Processor, then add the flour, salt, olive oil, and yeast mixture. 3 Select DOUGH for 30 seconds, or until a dough ball forms. 4 Place dough ball in a lightly oiled bowl and cover loosely with plastic wrap. Let rise in a warm place for 1 hour, or until dough ball doubles in size. 5 Once dough has risen, preheat oven to 400 F. 6 Cut dough ball in half. Roll out one half into a 12-inch disc and place on a lightly oiled pan. Repeat with other half. 7 Top each rolled-out dough with 1 /4 cup pizza sauce, spreading it out in a thin and even layer. Sprinkle each with mozzarella and then top with red pepper strips, olives, broccoli, and feta. Sprinkle with salt and pepper to taste. 8 Bake 15 to 20 minutes, or until crust is golden brown and cooked through. Questions? ninjakitchen.com 65

37 ENTREÉS BUFFALO CHICKEN BURGERS PREP: 15 MINUTES COOK: 10 MINUTES MAKES: 4 BURGERS BURGERS 1 pound uncooked boneless skinless chicken breasts, cut in 1-inch pieces 1 small carrot, cut in 1-inch pieces (about 1 /2 cup) 1 small stalk celery, cut in 1-inch pieces (about 1 /2 cup) 1 /4 cup crumbled blue cheese 1 /4 cup cayenne pepper sauce, plus more for drizzling 1 /4 cup bread crumbs 1 egg 2 tablespoons olive oil FOR SERVING 4 potato buns, toasted 1 cup mixed greens or romaine lettuce 1 /2 cup chunky blue cheese dressing 1 Place all burger ingredients, except olive oil, into the 64-ounce Precision Processor in the order listed. 2 Select CHOP until ingredients are finely ground. 3 Heat olive oil in a large skillet over medium-high heat. Form meat mixture into 4 patties and place them in the skillet. Cook 5 minutes per side, or until internal temperature reaches 165 F. 4 Serve burgers on buns. Top with lettuce, blue cheese dressing, and an extra drizzle of cayenne pepper sauce. BLUE CHEESE DRESSING Mix 1 /2 cup blue cheese crumbles, 2 TBSP mayonnaise, 2 TBSP sour cream, 2 TSP white vinegar, and a dash of salt and pepper. Questions? ninjakitchen.com 67

38 ENTREÉS 1 /2 cup (4 ounces) ham, cut in 2-inch cubes 1 /2 green bell pepper, cut in 2-inch pieces 1 /2 red bell pepper, cut in 2-inch pieces 1 /4 cup cheddar cheese, cut in 1-inch cubes 12 large eggs 1 /4 teaspoon salt 1 /2 teaspoon ground black pepper WESTERN FRITTATA EGG CUPS PREP: 15 MINUTES COOK: MINUTES MAKES: 6 SERVINGS 1 Preheat oven to 350 F. Lightly spray a 12-cup muffin pan with cooking spray; set aside. 2 Place all ingredients into the 64-ounce Precision Processor in the order listed. Select CHOP. 3 Spoon egg mixture into the prepared muffin pan, filling each cup 3 /4 full. 4 Bake 25 to 30 minutes, or until lightly browned and cooked through. SOUTH OF THE BORDER BLACK BEAN QUINOA BURGERS PREP: 30 MINUTES COOK: 8 10 MINUTES MAKES: 6 BURGERS BURGERS 2 cups red quinoa, cooked, cooled 1 /2 small red bell pepper, cut in 1-inch pieces 1 /4 small red onion, cut in half 1 cup panko bread crumbs 1/4 cup fresh cilantro leaves 1 cup cooked black beans, drained, cooled 1 /2 cup frozen corn, cooked, cooled 2 medium eggs 2 teaspoons ground cumin 1 teaspoon chili powder 2 teaspoons kosher salt 2 tablespoons olive oil FOR SERVING 6 burger buns 1 1 /2 cups arugula 6 slices tomato 6 slices avocado 6 tablespoons chipotle mayonnaise ENTREÉS 1 Place all burger ingredients, except oil, into the 64-ounce Precision Processor in the order listed. 2 Select CHOP until mixture is combined. 3 Carefully form the mixture into 6 patties, squeezing to keep them from falling apart. 4 Heat the oil in a large skillet over medium heat. Add the burgers and cook until fully browned with a crust, about 5 minutes. Carefully flip burgers and cook another 3 to 5 minutes, or until browned. 5 To serve, place arugula on the bottom burger bun, followed by a burger. Top with tomato, avocado, and chipotle mayonnaise, or other toppings of your choice. Repeat with remaining burgers. DO NOT BLEND HOT. 68 Questions? ninjakitchen.com 69

39 ENTREÉS PEAR, GRUYÈRE & ROSEMARY FLATBREAD PREP: 15 MINUTES RISE: 1 HOUR COOK: MINUTES MAKES: 4 6 SERVINGS WHOLE WHEAT FLATBREAD 1 packet ( 1 /4 ounce) dry active yeast 1 teaspoon salt 1 tablespoon sugar 2 /3 cup warm water (110 F 115 F) 1 /4 cup extra virgin olive oil 1 cup unbleached, all-purpose flour 1 1 /4 cups whole wheat flour Cornmeal, for dusting TOPPINGS 1 large pear, thinly sliced 1 /2 cup shredded Gruyère cheese 2 tablespoons fresh rosemary, stems removed, minced, for garnish 1 Preheat oven to 450 F. 2 Position the Dough Blade Assembly in the 64-ounce Precision Processor, then add yeast, salt, sugar, and water; PULSE to combine. 3 Add oil and flours, and select DOUGH until a loose ball forms. Transfer dough to a lightly oiled bowl and cover. Let rise for 1 hour. 4 Sprinkle a 10x15-inch baking sheet with cornmeal and roll out or press the dough into a thin round. Lay pear slices on top and sprinkle evenly with shredded cheese. 5 Bake 10 to 15 minutes, or until cheese has melted and crust is golden brown. Garnish with fresh rosemary. RECIPE SUGGESTION Try any of your favorite toppings; pepperoni, arugula mozzarella, or grilled mushrooms. Questions? ninjakitchen.com 71

40 ENTREÉS MINI CAULIFLOWER PIZZAS PREP: 20 MINUTES COOK: 40 MINUTES COOL: 15 MINUTES MAKES: 4 MINI PIZZAS 1 small head cauliflower (about 3 1 /2 cups), cut in 1-inch florets 1 1 /2 cups shredded mozzarella cheese, divided 1 /3 cup shredded Parmesan cheese 2 eggs 3 /4 teaspoon Italian seasoning 1 /2 teaspoon salt 1 /4 teaspoon garlic powder 1 cup pizza sauce 1 Preheat oven to 350 F. Line a baking pan with a silicone baking mat or parchment paper and coat with cooking spray; set aside. 2 Place cauliflower, 1 /2 cup mozzarella, Parmesan cheese, eggs, and spices into the 64-ounce Precision Processor. Select CHOP until finely chopped. 3 Transfer mixture to baking pan and divide into 4 portions. Spread and press mixture into 4 discs. 4 Bake minutes. Remove from oven and top with pizza sauce and remaining 1 cup mozzarella cheese. Bake an additional 5 minutes, or until cheese is bubbling. RECIPE SUGGESTION For a vegan cauliflower pizza, top with vegan cheese, tomato sauce, and your choice of vegetables. Questions? ninjakitchen.com 73

41 ENTREÉS ENTREÉS JALAPEÑO CHEDDAR BURGERS PREP: 15 MINUTES COOK: MINUTES MAKES: 6 BURGERS MEDITERRANEAN CHICKEN BURGERS PREP: 15 MINUTES COOK: MINUTES MAKES: 6 BURGERS BURGERS 1 pound uncooked New York sirloin, trimmed, cut in 1 1 /2-inch pieces 3 /4 block (6 ounces) cheddar cheese, cut in 1-inch pieces 1 jalapeño pepper, cut in 1-inch pieces, seeds removed 1 tablespoon olive oil FOR SERVING 6 burger buns 1 tomato, sliced 1 cup mixed greens or romaine lettuce 1 Place sirloin, cheese, and jalapeño into the 64-ounce Precision Processor. 2 Select CHOP until ingredients are finely ground. 3 Heat olive oil in a large skillet over medium-high heat. Form the meat mixture into 6 patties and place on the skillet. Cook for 5 to 6 minutes per side, or until desired doneness is reached. 4 Serve burgers on buns, topped with tomato and lettuce. BURGERS 1 1 /2 pounds uncooked, boneless, skinless chicken breast, cut in 1 1 /2-inch pieces 3 /4 block (6 ounces) Swiss cheese, cut in 1-inch pieces 1 /4 cup sundried tomatoes, packed in oil, drained 1 /2 jar (3.5 ounces) roasted red peppers, drained 3 /4 teaspoon garlic powder 1 tablespoon dried oregano 1 teaspoon kosher salt 1 teaspoon ground black pepper 1 tablespoon olive oil 1 Place all burger ingredients, except olive oil, into the 64-ounce Precision Processor in the order listed. 2 Select CHOP until ingredients are finely ground. 3 Heat olive oil in a large skillet over medium-high heat. Form the meat mixture into 6 patties and place on the skillet. Cook for 5 to 6 minutes per side, or until internal temperature reaches 165 F. 4 Serve burgers on buns, topped with tomato and lettuce. FOR SERVING 6 burger buns 1 tomato, sliced 1 cup lettuce 74 Questions? ninjakitchen.com 75

42 ENTREÉS CRAB CAKES PREP: 20 MINUTES CHILL: 30 MINUTES COOK: 10 MINUTES MAKES: 12 CRAB CAKES 3 tablespoons light mayonnaise 1 teaspoon Dijon mustard 1 tablespoon lemon juice 1 large egg 2 teaspoons crab seasoning 1 /4 cup roasted red peppers 1 /4 cup scallions, cut in 2-inch pieces 1 /2 cup unseasoned bread crumbs 1 pound jumbo lump crabmeat, shells removed 1 tablespoon olive oil 1 Place all ingredients, except oil, into the 64-ounce Precision Processor in the order listed. Select CHOP. 2 Form mixture into 12 patties and place in refrigerator for 30 minutes to firm up. 3 In a nonstick sauté pan, heat oil over medium-high heat. Sauté crab cakes until browned on both sides and heated through, about 5 minutes per side. Questions? ninjakitchen.com 77

43 ENTREÉS CHIPOTLE BURRITO BOWL PREP: 30 MINUTES COOK: 10 MINUTES MAKES: 2 SERVINGS FILLING 1 pound uncooked boneless pork chops, cut in 1-inch pieces 4 cloves garlic, peeled 1 large red bell pepper, cut in 1-inch pieces 1 red onion, cut in 1-inch pieces 1 /2 cup chipotle in adobo sauce Zest and juice from 1 large lime (1 tablespoon zest and 1 /4 cup juice) 1 tablespoon honey 2 teaspoons kosher salt 1 tablespoon olive oil 1 can (15.5 ounces) black beans or pinto beans, rinsed, drained 1 1 /2 cups hot cooked rice 1 Place pork, garlic, red pepper, red onion, chipotle, lime zest and juice, honey, and salt into the 64-ounce Precision Processor. Select CHOP. 2 Heat oil in a large skillet over medium-high heat. Add meat mixture and cook about 10 minutes, stirring occasionally, or until pork is cooked through and most liquid has evaporated. Stir in the beans and cooked rice. 3 Serve in 2 bowls, topped with corn and cilantro. TOPPINGS 1 /4 cup cooked corn kernels 1 /4 cup fresh cilantro leaves RECIPE SUGGESTION Spice lovers, add an extra 2 tablespoons chipotle in adobo sauce. Sensitive to heat? Reduce amount by half. Questions? ninjakitchen.com 79

44 ENTREÉS CAULIFLOWER FRIED RICE PREP: 15 MINUTES COOK: 8 MINUTES MAKES: 2 CUPS 3 cups cauliflower florets 1 medium carrot, peeled, cut in 1-inch pieces 1-inch piece fresh ginger, peeled 2 tablespoons sesame oil 2 green onions, chopped 1 /2 cup peas 2 tablespoons soy sauce 1 /4 teaspoon ground black pepper 1 Place cauliflower into the 64-ounce Precision Processor. Select CHOP. Transfer to a bowl; set aside. 2 Place carrot and ginger into the 64-ounce Precision Processor. Select CHOP. 3 Add sesame oil to a medium sauté pan over medium-high heat. Allow pan to heat for 1 minute, then add cauliflower and carrot/ginger mixture. Cook for 5 minutes or until cauliflower is tender, stirring occasionally. Add green onions, peas, soy sauce, and pepper. Cook for 2 minutes or until heated through. RECIPE SUGGESTION Add cooked chicken, shrimp, or tofu for a 20-minute one-pot meal. Questions? ninjakitchen.com 81

45 DIPS, SAUCES & DRESSINGS FIRE-ROASTED TOMATO SALSA ROASTED EGGPLANT ZA ATAR DIP DIPS, SAUCES & DRESSINGS PREP: 20 MINUTES MAKES: 2 1 /2 CUPS PREP: 20 MINUTES COOK: 35 MINUTES MAKES: SERVINGS 2 cans (10 ounces each) whole peeled tomatoes 1 white onion, peeled, cut in quarters 1 jalapeño pepper, cut in half, seeds removed 1 canned chipotle chile pepper with 2 tablespoons adobo sauce 1 /2 cup fresh cilantro leaves 1 lime, peeled, cut in quarters, seeds removed Salt and pepper, to taste 1 Place all ingredients into the 64-ounce Precision Processor in the order listed. 2 Select DIPS. 1 large eggplant, peeled, cut in 1 /2-inch slices 2 tablespoons olive oil 2 tablespoons dried oregano 2 tablespoons sumac 2 tablespoon dried marjoram leaves 2 tablespoons toasted unsalted sesame seeds 1 /2 teaspoon crushed red pepper 1 teaspoon salt 1 teaspoon ground black pepper 1 1 /2 cups plain Greek yogurt 2 tablespoons lemon juice 1 Preheat oven to 500 F. Place eggplant slices in a single layer on a lightly oiled baking sheet. Brush each slice with olive oil. Bake for 20 to 25 minutes; set aside. 2 To make the Za atar seasoning, place oregano, sumac, marjoram, sesame seeds, crushed red pepper, salt, and black pepper into the 64-ounce Precision Processor. PULSE until combined. 3 Add the yogurt, lemon juice, cooled eggplant, and 3 tablespoons of the Za atar seasoning to the 64-ounce Precision Processor. Select DIPS. 4 Serve with a pinch of additional Za atar seasoning on top. 82 Questions? ninjakitchen.com 83

46 WALNUT RED PEPPER DIP DIPS, SAUCES & DRESSINGS PREP: 10 MINUTES CONTAINER: 24-OUNCE SINGLE-SERVE CUP MAKES: 2 CUPS 1 jar (7 ounces) roasted red peppers 1 /2 cup pita, torn in 1-inch pieces 1 cup toasted walnuts 2 tablespoons fresh lemon juice 2 tablespoons tomato paste 1 /4 teaspoon crushed red pepper 1 teaspoon ground cumin 1/4 cup olive oil 1 /8 teaspoon salt Pinch ground black pepper 1 Drain peppers and reserve liquid in a small bowl. Place in bowl of liquid to soften, about 3 minutes. 2 Place softened pita and remaining ingredients into the 24-ounce Slim High-Speed Blender Cup. 3 Select HIGH until smooth. 4 Remove blades from cup after blending. Questions? ninjakitchen.com 85

47 DIPS, SAUCES & DRESSINGS PEANUT DRESSING PREP: 10 MINUTES CONTAINER: 24-OUNCE SINGLE-SERVE CUP MAKES: 1 1 /2 CUPS PINEAPPLE MANGO DIPPING SAUCE PREP: 10 MINUTES MAKES: 6 8 SERVINGS DIPS, SAUCES & DRESSINGS 4 cloves garlic, peeled 1 /4 cup agave nectar 1 /4 cup soy sauce 1 /4 cup rice wine vinegar 1 /2 cup peanut butter 1 Place all ingredients into the 24-ounce Single-Serve Cup in the order listed. 2 Select DRESSING. 3 Remove blades from cup after blending. 3 cups pineapple chunks 1 1 /2 small serrano chiles, seeds removed 1 small white onion, peeled, cut in quarters 1 /2 cup mango chunks 1 Place all ingredients into the 64-ounce Precision Processor in the order listed. 2 Select PUREE. 1 /4 cup lime juice 3 tablespoons coconut oil Salt and pepper, to taste 86 Questions? ninjakitchen.com 87

48 DIPS, SAUCES & DRESSINGS CHIMICHURRI SAUCE EDAMAME HUMMUS DIPS, SAUCES & DRESSINGS PREP: 10 MINUTES CONTAINER: 24-OUNCE SINGLE-SERVE CUP MAKES: 1 1 /2 CUPS PREP: 15 MINUTES CONTAINER: 24-OUNCE SINGLE-SERVE CUP MAKES: 1 1 /2 CUPS 1 cup fresh Italian parsley, stems removed 1 /2 cup extra virgin olive oil 1 /3 cup red wine vinegar 1 /4 cup fresh cilantro leaves, stems removed 2 cloves garlic, peeled 3 /4 teaspoon crushed red pepper 1 /2 teaspoon ground cumin 1 /2 teaspoon salt 1 Place all ingredients into the 24-ounce Single-Serve Cup in the order listed. 2 Select DRESSING. 3 Remove blades from cup after blending. 1 1 /2 cups edamame, cooked, cooled, shells removed 1 clove garlic, peeled 2 tablespoons lemon juice 1 /2 cup + 2 tablespoons water 1 /4 cup olive oil 1 /4 teaspoon ground cumin Salt and pepper, to taste Black sesame seeds, for garnish 1 Place all ingredients, except sesame seeds, into the 24-ounce Single-Serve Cup in the order listed. 2 Select HIGH until desired consistency is reached. 3 Remove blades from cup after blending. 4 Garnish with sesame seeds. DO NOT BLEND HOT. 88 Questions? ninjakitchen.com 89

49 DIPS, SAUCES & DRESSINGS ROSEMARY MUSTARD MARINADE FRESH HERB RANCH DRESSING DIPS, SAUCES & DRESSINGS PREP: 10 MINUTES CONTAINER: 24-OUNCE SINGLE-SERVE CUP MAKES: 1 CUPS PREP: 15 MINUTES CHILL: 1 HOUR CONTAINER: 24-OUNCE SINGLE-SERVE CUP MAKES: 2 CUPS 2 lemons, peeled, cut in half, seeds removed 1 /2 cup olive oil 1 /4 cup whole-grain mustard 3 tablespoons fresh rosemary, chopped 2 cloves garlic, peeled 1 Place all ingredients into the 24-ounce Single-Serve Cup in the order listed. 2 Select DRESSING. 3 Remove blades from cup after blending. 1 /2 cup buttermilk 1 cup mayonnaise 1 tablespoon lemon juice 1 /4 cup fresh parsley leaves 12 sprigs fresh chives, cut in 2-inch pieces 1 Place all ingredients into the 24-ounce Single-Serve Cup in the order listed. 2 Select DRESSING. 3 Remove blades from cup after blending. 4 Chill in refrigerator for 1 hour before using. 1 teaspoon salt 2 tablespoons fresh tarragon leaves 1 teaspoon ground black pepper 1 clove garlic, peeled 1 teaspoon ground black pepper 1 /2 teaspoon kosher salt RECIPE SUGGESTION This is a delicious marinade for your favorite lamb and pork dishes. Marinate for 12 hours prior to cooking. 90 Questions? ninjakitchen.com 91

50 SUPREME GODDESS DRESSING PREP: 15 MINUTES CONTAINER: 24-OUNCE SINGLE-SERVE CUP MAKES: 2 CUPS DIPS, SAUCES & DRESSINGS 1 /3 cup rice wine vinegar 3 cloves garlic, peeled 1 /4 cup Dijon mustard 1 /2 teaspoon kosher salt 1 /4 teaspoon ground black pepper 1 /4 cup light mayonnaise 1 /2 cup fresh flat-leaf parsley leaves 1 /4 cup fresh tarragon leaves 1 /4 cup fresh dill, stems removed 2 scallions, ends trimmed, cut in 1-inch pieces 1 cup nonfat cottage cheese 1 /2 cup extra virgin olive oil 1 Place all ingredients into the 24-ounce Single-Serve Cup in the order listed. 2 Select DRESSING. 3 Remove blades from cup after blending. Questions? ninjakitchen.com 93

51 DIPS, SAUCES & DRESSINGS QUICK PIZZA SAUCE PREP: 5 MINUTES CONTAINER: 24-OUNCE SINGLE-SERVE CUP MAKES: 2 CUPS SPICY CHIPOTLE DIPPING SAUCE PREP: 5 MINUTES CONTAINER: 24-OUNCE SINGLE-SERVE CUP MAKES: 1 1 /2 CUPS DIPS, SAUCES & DRESSINGS 1 can (15 ounces) tomato sauce 1 teaspoon sugar 2 teaspoons Italian seasoning 3 tablespoons tomato paste 1 Place all ingredients into the 24-ounce Single-Serve Cup in the order listed. 2 Select DRESSING. 3 Remove blades from cup after blending. 1 tablespoon fresh lime juice 2 tablespoons water 2 chipotle peppers plus 1 tablespoon adobo sauce 1 1 /4 cups mayonnaise 1 teaspoon sriracha 1 Place all ingredients into the 24-ounce Single-Serve Cup in the order listed. 2 Select DRESSING. 3 Remove blades from cup after blending. 94 Questions? ninjakitchen.com 95

52 CASHEW ALFREDO SAUCE DIPS, SAUCES & DRESSINGS PREP: 5 MINUTES SOAK: 2 HOURS MAKES: 2 CUPS 1 1 /2 cups raw cashews 1 1 /2 cups almond milk 1 /2 cup nutritional yeast 3 cloves garlic, peeled 1 /2 teaspoon salt 1 Place cashews in a bowl. Cover with water and let soak for 2 hours. Drain well. 2 Place all ingredients into the 64-ounce Precision Processor in the order listed. 3 Select PUREE. 1 /2 teaspoon ground white pepper SERVING SUGGESTION Serve atop your favorite pasta or vegetable noodles. Questions? ninjakitchen.com 97

53 BERRY DRESSING PREP: 10 MINUTES CONTAINER: 24-OUNCE SINGLE-SERVE CUP MAKES: 1 3 /4 CUPS DIPS, SAUCES & DRESSINGS 1 /4 cup blueberries 1 /2 cup strawberries, stems removed 1 /4 cup raspberries 1 /2 teaspoon ground black pepper 1 /2 teaspoon kosher salt 1 /3 cup raspberry vinegar 1 cup extra virgin olive oil 1 Place all ingredients into the 24-ounce Single-Serve Cup in the order listed. 2 Select DRESSING. 3 Remove blades from cup after blending. Questions? ninjakitchen.com 99

54 DESSERTS 1 recipe Pate Sucrée (or 1 store bought pie crust) 3 tablespoons apricot preserves 2 large ripe pears, thinly sliced 1 egg, beaten 2 tablespoons raw sugar FRESH PEAR GALETTE PREP: 15 MINUTES COOK: MINUTES MAKES: 4 6 SERVINGS 1 Preheat oven to 375 F. Prepare Pate Sucrée according to instructions. 2 Roll pastry dough on a floured board to form a 14-inch round. Place dough on a baking sheet. 3 Brush dough with apricot preserves and fan pear slices into a circle, leaving a 2-inch border. Fold border up and around pears, pressing gently. 4 Brush edge of dough with egg and sprinkle with raw sugar. 5 Bake 30 to 35 minutes, or until crust is golden and pears are cooked through. Let cool slightly before serving. VANILLA PEPPERMINT ICE CREAM PREP: 10 MINUTES FREEZE: 8 HOURS CONTAINER: 72-OUNCE TOTAL CRUSHING PITCHER MAKES: 6 SERVINGS 2 cups heavy cream 1 cup evaporated milk 10 round peppermint candies 1 /4 cup powdered sugar 1 /2 teaspoon peppermint extract 1 cup whole milk DESSERTS 1 Stir together the heavy cream and evaporated milk. Pour into ice cube trays and freeze for 8 hours or overnight. 2 Place peppermint candies, powdered sugar, peppermint extract, milk, and frozen cream cubes into the 72-ounce Total Crushing Pitcher. 3 Select ICE CREAM. 4 Remove mixture from the Total Crushing Pitcher and place in the freezer for at least 15 minutes before serving. If you prefer a hard ice cream consistency, pour mixture into a loaf pan and place in the freezer for 2 to 3 hours, or until hardened. PÂTE SUCRÉE (SWEET PASTRY DOUGH) 1 cup unbleached, all-purpose flour 1 tablespoon sugar 1 egg 1 /8 teaspoon salt 2 tablespoons cold butter, cut in small pieces 1 /4 cup ice water 1 Position the Dough Blade in the 64-ounce Precision Processor, then add flour, sugar, egg, salt, and butter into the Precision Processor Bowl. 2 PULSE until just combined. Add the ice water and select DOUGH until dough forms a rough ball. Remove and form into a firm ball, then flatten to a round disk shape. Chill before using. 100 Questions? ninjakitchen.com 101

55 DESSERTS TROPICAL MANGO PINEAPPLE SORBET PREP: 10 MINUTES FREEZE: 15 MINUTES CONTAINER: 72-OUNCE TOTAL CRUSHING PITCHER MAKES: 4 SERVINGS 2 cups frozen pineapple chunks 1 cup frozen mango chunks 2 tablespoons fresh lime juice 1 cup light coconut milk 2 tablespoons agave nectar 1 teaspoon grated fresh ginger 1 Place all ingredients into the 72-ounce Total Crushing Pitcher in the order listed. 2 Select ICE CREAM. 3 Remove ice cream from the Total Crushing Pitcher and place in the freezer for at least 15 minutes before serving. If you prefer a hard ice cream consistency, pour mixture into a loaf pan and place in the freezer for 2 to 3 hours, or until hardened. Questions? ninjakitchen.com 103

56 DESSERTS DESSERTS SWEET TEA SNOW CONE MANGO SNOW PREP: 5 MINUTES FREEZE: 8 HOURS CONTAINER: 72-OUNCE TOTAL CRUSHING PITCHER MAKES: 5 SERVINGS PREP: 2 MINUTES CONTAINER: 72-OUNCE TOTAL CRUSHING PITCHER MAKES: 4 SERVINGS 2 cups brewed tea, chilled 1 /4 cup sugar 1 cup ice cubes 1 Stir together tea and sugar. Pour into ice cube trays and freeze for 8 hours or overnight. 2 Place the ice cubes and 5 cups frozen tea cubes into the 72-ounce Total Crushing Pitcher. 1 bag (16 ounces) frozen mango chunks (4 cups) 1 Place all ingredients into the 72-ounce Total Crushing Pitcher. 2 Select SNOW CONE. 3 Select SNOW CONE. DO NOT BLEND HOT. 104 Questions? ninjakitchen.com 105

57 DESSERTS ALMOND CHIA BITES PREP: 15 MINUTES CHILL: 1 HOUR MAKES: 24 BITES 1 /2 cup almonds 1 /2 cup dark chocolate chips 6 Medjool dates, cut in half, pits removed 1 tablespoon coconut oil, melted 1 /2 cup almond butter 1 tablespoon chia seeds 1 cup old-fashioned rolled oats 1 Place all ingredients into the 64-ounce Precision Processor in the order listed. 2 Select DOUGH until mixture is well combined. 3 Roll dough into 24 evenly sized bites, about 1 1 /4 inches round. Refrigerate 1 hour before serving. RECIPE SUGGESTION 2 tablespoons rolled oats can be stirred into the mixture for a different texture. Questions? ninjakitchen.com 107

58 DESSERTS BLUEBERRY LEMON SORBET PREP: 5 MINUTES FREEZE: 15 MINUTES 3 HOURS CONTAINER: 72-OUNCE TOTAL CRUSHING PITCHER MAKES: 6 SERVINGS 3 cups frozen blueberries 3 mint leaves 1 1 /4 cups lemonade 1 Place all ingredients into the 72-ounce Total Crushing Pitcher in the order listed. 2 Select ICE CREAM. 3 Remove ice cream from the Total Crushing Pitcher and place in the freezer for at least 15 minutes before serving. If you prefer a hard ice cream consistency, pour mixture into a loaf pan and place in the freezer for 2 to 3 hours, or until hardened. SERVING SUGGESTION For entertaining, spoon sorbet into ice cube trays and freeze. Add cubes to champagne for a festive float. Questions? ninjakitchen.com 109

59 DESSERTS DESSERTS SIMPLE SUGAR COOKIES PREP: 15 MINUTES COOK: 8 10 MINUTES MAKES: 12 COOKIES BLUEBERRY VANILLA CHIP FREEZE 1 stick ( 1 /2 cup) salted butter, room temperature 1 Preheat oven to 350 F. PREP: 5 MINUTES FREEZE: 15 MINUTES 3 HOURS CONTAINER: 72-OUNCE TOTAL CRUSHING PITCHER MAKES: 6 SERVINGS 1 cup granulated sugar, divided 1 egg 1 teaspoon vanilla extract 1 cup all-purpose flour 1 /2 teaspoon kosher salt 2 Position the Dough Blade Assembly in the 64-ounce Precision Processor, then add the butter, 3 /4 cup sugar, egg, and vanilla extract. Select DOUGH until just combined. 3 Scrape down sides of bowl with rubber spatula until butter mixture is on bottom of bowl. Add flour and salt. Select DOUGH until just combined. 4 Transfer dough to a large bowl and form into 12 (1 1 /2-inch) balls. Roll dough balls in remaining 1 /4 cup sugar and place on a cookie sheet, about 2 inches apart. Press dough balls gently to flatten into 1 /4-inch thick cookies. 1 /2 cup white chocolate chips 3 /4 cup light cream 1 teaspoon vanilla extract 2 tablespoons lemon juice 3 cups frozen blueberries 1 Place all ingredients into the 72-ounce Total Crushing Pitcher in the order listed. 2 Select ICE CREAM. 3 Remove ice cream from the Total Crushing Pitcher and place in the freezer for at least 15 minutes before serving. If you prefer a hard ice cream consistency, pour mixture into a loaf pan and place in the freezer for 2 to 3 hours, or until hardened. 5 Bake cookies for 8 to 10 minutes, or until golden brown around the edges. Allow to cool completely before removing from cookie sheet. SERVING SUGGESTION SERVING SUGGESTION Top with colorful sprinkles to create festive cookies for your next party. Create a delicious sundae by topping with crushed walnuts, almonds, or granola. 110 Questions? ninjakitchen.com 111

60 DESSERTS DULCE DE LECHE BARS PREP: 15 MINUTES COOK: 10 MINUTES REST: 6 HOURS MAKES: 16 SERVINGS 2 cups roughly crushed saltine crackers, divided 1 /4 cup sugar 6 tablespoons unsalted butter, melted 1 can (13.4 ounces) dulce de leche 1 Preheat oven to 325 F. Lightly coat an 8x8-inch baking pan with cooking spray. Line with parchment paper and lightly coat with cooking spray again; set aside. 2 Place 1 1 /2 cups saltine crackers and sugar into the 64-ounce Precision Processor. Select CHOP until finely ground. 3 Add melted butter and select CHOP. 4 Spoon mixture into the prepared baking pan and press into bottom of pan until evenly spread. Bake for 10 minutes or until lightly browned. 5 Remove from oven and immediately dollop the dulce de leche on top. Gently spread over the crust until completely covered. Sprinkle the remaining 1 /2 cup saltine crackers on top. 6 Let stand at room temperature for at least 6 hours, or overnight. Questions? ninjakitchen.com 113

61 DESSERTS SALTED CARAMEL CHIP COOKIES PREP: 20 MINUTES COOK: 8 10 MINUTES MAKES: 15 COOKIES 1 /4 cup unsalted butter, softened 1 /2 teaspoon vanilla extract 1 /4 cup light brown sugar, firmly packed 2 tablespoons granulated sugar 1 /2 teaspoon salt 1 cup all-purpose flour 1 /4 teaspoon baking soda 1 extra-large egg, lightly beaten 2 /3 cup caramel or toffee bits 1 Preheat oven to 350 F. Line a baking sheet with parchment paper; set aside. 2 Position the Dough Blade Assembly in the 64-ounce Precision Processor, then add all ingredients, except caramel or toffee bits, in the order listed. 3 Select DOUGH. 4 Add caramel or toffee bits to the 64-ounce Precision Processor and select CHOP. Then carefully scrape down sides of bowl with spatula. 5 Scoop dough by the tablespoonful onto prepared baking sheet 2 inches apart. Bake 8 to 10 minutes, or until light golden brown. Questions? ninjakitchen.com 115

62 DESSERTS KIWI, MELON & COCONUT ICE POPS PREP: 10 MINUTES FREEZE: 8 HOURS CONTAINER: 24-OUNCE SINGLE-SERVE CUP MAKES: 4 ICE POPS 1 kiwi, peeled, cut in quarters 1 cup honeydew melon chunks Juice of 1 /2 lime 1 cup coconut milk 2 tablespoons agave nectar Pinch salt 1 Place all ingredients into the 24-ounce Single-Serve Cup in the order listed. 2 Select HIGH. 3 Remove blades from cup after blending. 4 Pour mixture into ice pop molds, and freeze for 8 hours or overnight. Questions? ninjakitchen.com 117

63 DESSERTS STRAWBERRY MINT SORBET PREP: 5 MINUTES FREEZE: 15 MINUTES 3 HOURS CONTAINER: 72-OUNCE TOTAL CRUSHING PITCHER MAKES: 4 SERVINGS 3 cups frozen strawberries 6 fresh mint leaves 1 cup pomegranate juice 2 tablespoons coconut sugar 1 Place all ingredients into the 72-ounce Total Crushing Pitcher in the order listed. 2 Select ICE CREAM. 3 Remove mixture from the Total Crushing Pitcher and place in the freezer for at least 15 minutes before serving. If you prefer a hard ice cream consistency, pour mixture into a loaf pan and place in the freezer for 2 to 3 hours, or until hardened. Questions? ninjakitchen.com 119

64 DESSERTS TROPICAL FRESH FRUIT ICE POPS PREP: 5 MINUTES FREEZE: 8 HOURS CONTAINER: 24-OUNCE SINGLE-SERVE CUP MAKES: 4 ICE POPS 1 cup mango chunks 2 cups pineapple chunks 2 tablespoons agave nectar 1 Place all ingredients into the 24-ounce Single-Serve Cup in the order listed. 2 Select HIGH until smooth. 3 Remove blades from cup after blending. 4 Pour mixture into ice pop molds, and freeze for 8 hours or overnight. Questions? ninjakitchen.com 121

65 DESSERTS CHOCOLATE BANANA FREEZE INDEX BEVERAGES SOUPS & SALADS PREP: 5 MINUTES FREEZE: 15 MINUTES 3 HOURS CONTAINER: 72-OUNCE TOTAL CRUSHING PITCHER MAKES: 4 SERVINGS Almond, Honey & Flax Smoothie 18 Apple Pie Smoothie 32 Asian Salad 57 Bacon & Broccoli Chopped Salad 44 4 frozen ripe bananas (16 ounces), cut in quarters 1 /4 cup chocolate syrup 1 Place all ingredients into the 72-ounce Total Crushing Pitcher in the order listed. Autumn Balancer 14 Banana Colada 36 Berry Tropical Smoothie 20 Broccoli Almond Chicken Salad 56 Cauliflower Soup 50 Cobb Salad 58 1 /3 cup unsweetened cocoa powder 1 1 /4 cups milk 2 Select ICE CREAM. 3 Remove mixture from the Total Crushing Pitcher and place in the freezer for at least 15 minutes before serving. If you prefer a hard ice cream consistency, pour mixture into a loaf pan and place in the freezer for 2 to 3 hours, or until hardened. Cherry Limeade 34 Chocolate Protein Pizzazz 12 Classic Margarita 26 Coconut Mango Quencher 43 Crunchy Cucumber Chopped Salad 45 Curry Chicken Salad 52 Gazpacho 48 Grape Walnut Chicken Salad 54 Coffee Soymoothie 22 Pumpkin Curry Soup 60 Cranberry Oat Soother 15 Roasted Garlic & Roma Tomato Soup 46 Peach, Green Tea & White Pepper Freeze 42 ENTREÉS Peach Refresher 24 Asian Pork Meatballs 63 Rise & Shine 16 Beef Burger Sliders 62 South of the Border 37 Buffalo Chicken Burgers 66 Strawberry Banana Smoothie 28 Cauliflower Rice 80 Strawberry Daiquiri 38 Chipotle Burrito Bowl 78 Tangerine Protein Machine 10 Crab Cakes 76 Trail Mix in a Glass 30 Greek Pizza 64 Two Berry Tea 25 Jalapeño Cheddar Burgers 74 Watermelon Basil Sangria 40 Mediterranean Chicken Burgers Questions? ninjakitchen.com 123

66 ENTREÉS CONTINUED Mini Cauliflower Pizzas 72 Pear, Gruyère & Rosemary Flatbread 70 Pork Chops with Peach Chutney 61 South of the Border Black Bean Quinoa Burgers 69 Western Frittata Egg Cups 68 DIPS, DRESSINGS & SAUCES Berry Dressing 98 Cashew Alfredo Sauce 96 Chimichurri Sauce 88 Edamame Hummus 89 Fire-Roasted Tomato Salsa 82 Fresh Herb Ranch Dressing 91 Peanut Dressing 86 Pineapple Mango Dipping Sauce 87 Quick Pizza Sauce 94 DESSERTS Almond Chia Bites 106 Blueberry Lemon Sorbet 108 Blueberry Vanilla Chip Freeze 111 Chocolate Banana Freeze 122 Dulce de Leche Bars 112 Fresh Pear Galette 100 Kiwi, Melon & Coconut Ice Pops 116 Mango Snow 105 Salted Caramel Chip Cookies 114 Simple Sugar Cookies 110 Strawberry Mint Sorbet 118 Sweet Tea Snow Cone 104 Tropical Fresh Fruit Ice Pops 120 Tropical Mango Pineapple Sorbet 102 Vanilla Peppermint Ice Cream 101 Roasted Eggplant Za atar Dip 83 Rosemary Mustard Marinade 90 Spicy Chipotle Dipping Sauce 95 Supreme Goddess Dressing 92 Walnut Red Pepper Dip

67 SWEET (AND SAVORY) KITCHEN VICTORY AHEAD. We ve all got goals in the kitchen. Maybe you ve resolved to order less takeout. Or perhaps your success involves getting the kids to eat more veggies. Whatever your culinary dreams look like, The Ninja Intelli-sense System can help make them reality. With Smart Vessel Recognition and Auto-iQ, it s set up to turn the chaos down and your productivity way up. Just snap on an attachment, select a tailored pre-set program, and you re done. All that s left to do is enjoy the fruits of a very efficiently run kitchen, from better-foryou breakfasts all the way to decadent desserts the whole family can enjoy.