Blend and Cook Soupmaker
RECIPE TIPS
It is easy to prepare your favorite soup and sauce
recipes in the Blend and Cook Soupmaker by following
these simple tips.
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it is necessary to stir every few minutes during
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milk proteins from scalding on the bottom.
For soup/sauce making:
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blender jar is secured tightly on blender base before
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Approximately 5 to 10 minutes is a good start to
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Blending cold ingredients:
rGrinding/Chopping Nuts - 1VU˜DVQTIFMMFE
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
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rBread, Cookie or Cracker Crumbs - Break or
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blender jar. Blend on Speed 2 for 10 to 20 seconds.
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incorporate ingredients with the oil/butter.
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jar should always be covered when using the Stir
function.
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need to cook and set unit to High to bring to a boil.
We recommend stirring once or twice during this
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ingredients.
rCrushing Ice - 1VUVQUPTUBOEBSEJDFDVCFT
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about 4 to 6 times and then blend on Speed 2 until
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Pulse fewer times if coarsely chopped ice is desired.
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depending on the amount of ingredients in the
blender jar.
rGrating Fresh Citrus Zest - 'PSCFTUSFTVMUT
blender jar and cutting assembly must be clean
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recipe) into the blender jar. Cover blender jar. Run on
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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.
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1 and gradually increase to speed 3 if necessary.
Blend until smooth.
rBaby Food - $PNCJOFDVQWFHFUBCMFTGSVJUPS
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blend on speed 2 until completely smooth or desired
consistency is reached. Scrape the jar with a spatula
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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.
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once cooking is complete.
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soup/sauce until ready to blend or serve.
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be reduced by 1⁄3UP˜BTMJRVJESFEVDUJPOJT
lessened when the blender cover is in place.
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remove the measuring cup during the cooking
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2
QUICK REFERENCE GUIDE – BLENDER
rGrinding Hard Cheese - $VUDIFFTFJOUP˜JODI
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blender jar. Pulse 3 to 4 times to break up cheese.
Blend on Speed 3 to 4 until desired grind is reached.
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cheese at a time.
rGrinding Spices - 'PSCFTUSFTVMUTCMFOEFSKBSBOE
cutting assembly must be clean and dry. Put ¼ to
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Pulse 3 to 4 times to break up and then blend on
Speed 2 to 3 for about 20 to 40 seconds.
rWhipping Cream - *GQPTTJCMFDIJMMCMFOEFSKBSBOE
cutting assembly in refrigerator for 15 minutes. Put
1 cup heavy or whipping cream into blender jar.
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not overblend – bits of butter will begin to form.)
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teaspoons of vanilla or other flavoring. Consistency
with be that of a thickened but not fluffy whipped
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or coffee drinks.
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is in Standby mode
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In Standby mode turn dial to
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Repeat as needed
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on Speed 2 or until desired consis
tency is reached
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SPEED SELECTION GUIDE
Refer to this guide to choose the best blender speed for your desired result.
Ingredient/Recipe
Speed
Result
Reconstituting
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1 to 2
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use it.
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making smoothies and frosty beverages to prevent
diluting the drink.
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and Blend on Speed 1 for 30 seconds or more as
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thoroughly before the next use.
1
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Salad dressings
1
Completely blended and
emulsified
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or less at a time)
2
Coarse to fine
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Heavy or whipping cream
1
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1 cup or less at a time)
2
Coarse to fine as desired
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or salt from recipe)
1 to 2
Uniformly fine
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health drinks
1 to 4
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thick
Baby food/fruit and
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1 to 2
Smooth and creamy
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1 to 4
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Hard cheeses
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blend on 3 to 4
Coarse to fine
Spices
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blend on 2 to 3
Coarse to fine
Ice
Pulse then blend
on 2
Coarse crush to snowy
TEMPERATURE GUIDE
High temperature
High
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Perfect Simmer temperature
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-PX
Steeping
3
RECIPES
Drinks
#BTJM-FNPOBEF . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
(JOHFS+BTNJOF.BSiUFBuOJ . . . . . . . . . . . . . . . . . . . . . . 6
Super Green Smoothie . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
4JNQMF4ZSVQXJUIWBSJBUJPOT
. . . . . . . . . . . . . . . . . . . . . 6
Berry Cherry Smoothie . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
.PDIB4IBLF . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Fresh Fruit Smoothie . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Chai . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Protein to Go Smoothie . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Hot Chocolate . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
$MBTTJD'SP[FO.BSHBSJUB . . . . . . . . . . . . . . . . . . . . . . . . . 6
0SBOHF8IJUF)PU$IPDPMBUF . . . . . . . . . . . . . . . . . . . . . . 7
'SP[FO.VETMJEF . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
.VMMFE8JOF . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Breakfast and Brunch
Apple Filling for Crêpes . . . . . . . . . . . . . . . . . . . . . . . . . . Blueberry Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Crêpe Batter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Warm Peach Compote . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Whole Wheat Buttermilk Pancakes . . . . . . . . . . . . . . . . . Frittata with Greens and Parmesan . . . . . . . . . . . . . . . . . 9
Starters
Roasted Vegetable Spread. . . . . . . . . . . . . . . . . . . . . . . 10
Zucchini Custards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Soups
Parsnip and Apple Soup. . . . . . . . . . . . . . . . . . . . . . . . . .11
-JHIUFOFE#SPDDPMJBOE1PUBUP4PVQ . . . . . . . . . . . . . . . 13
Chilled Borscht . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .11
Green Pea and Spinach Soup . . . . . . . . . . . . . . . . . . . . 14
Carrot and Ginger Soup . . . . . . . . . . . . . . . . . . . . . . . . . .11
"TQBSBHVT-FFL4PVQ . . . . . . . . . . . . . . . . . . . . . . . . . . 14
-FOUJM4PVQ . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Creamy Greens Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
Chicken Noodle Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
$VSSJFE$PDPOVUBOE#VUUFSOVU4RVBTI4PVQ . . . . . . . 15
Roasted Red Pepper Soup. . . . . . . . . . . . . . . . . . . . . . . 12
Pasta e Fagiole . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
5PNBUP4PVQ . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
Root Vegetable Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
Corn and Clam Chowder . . . . . . . . . . . . . . . . . . . . . . . . 13
4QJOBDI%BM . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
Dressings and Sauces
Basic Vinaigrette . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
Red Chile Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Warm Vinaigrette . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
-JHIU.BSJOBSB4BVDF . . . . . . . . . . . . . . . . . . . . . . . . . . . 8BMOVU1BSTMFZ1FTUP . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
Romesco Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
(SFFO(PEEFTT%SFTTJOH . . . . . . . . . . . . . . . . . . . . . . . . Salsa Verde . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
Desserts
$IPDPMBUF#BOBOB$SÍNF#SÚMÊF . . . . . . . . . . . . . . . . . . 20
.BTDBSQPOF)POFZ1BOB$PUUB. . . . . . . . . . . . . . . . . . . 21
$JOOBNPO.BQMF"QQMFTBVDF . . . . . . . . . . . . . . . . . . . . 20
Crème Anglaise . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
Coconut Custards. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
Pumpkin Bread Pudding. . . . . . . . . . . . . . . . . . . . . . . . . 22
-FNPO-BWFOEFS4PSCFU. . . . . . . . . . . . . . . . . . . . . . . . . 21
%BJSZ'SFF$IPDPMBUF.PVTTF . . . . . . . . . . . . . . . . . . . . 22
4
Drinks
Basil Lemonade
Berry Cherry Smoothie
The slight hint of basil in this homemade lemonade
is a refreshing change to a classic.
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to start the day.
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6
8
6
12
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for 1 minute.
½
½
2
1
1
1
1 to 2
3. Serve over ice.
1. Put ingredients into the blender jar in order listed.
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CBTJMPSDBOCFTFSWFEBTJT
#MFOEPOTQFFEVOUJMTNPPUIBCPVUNJOVUF
ounces fresh lemon juice
ounces simple syrup (page 6)
large basil leaves
ounces seltzer
1. Put ingredients into the blender jar in order listed.
cup coconut water
cup plain yogurt
bananas, cut into 1-inch pieces
cup fresh strawberries, hulled and quartered
cup frozen blueberries
cup frozen cherries
tablespoons honey (optional)
3. Serve immediately.
Nutritional information per serving:
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tDIPMNHtTPENHtDBMDNHtGJCFSH
Nutritional information per serving:
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tDBSCHtQSPHtGBUHtTBUGBUH
tDIPMNHtTPENHtDBMDNHtGJCFSH
Super Green Smoothie
Fresh Fruit Smoothie
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more vegetables into your diet.
Layers of fresh fruit blend in just seconds
to make this all-fruit smoothie.
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1½
1
1
1½
2
3
1
2
½
1
1
1
¾
1
¾
cups apple juice
cup pineapple juice
cup 1-inch cubed fresh mango (about 1 small fruit)
cups frozen mango pieces
bananas, cut into 1-inch pieces
kiwis, peeled and cut into 1-inch pieces
cup loosely packed parsley, stems trimmed
generous handfuls fresh baby spinach
1
1
1
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jar in order listed.
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the spinach through the lid opening. Raise once again to
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about another 60 to 75 seconds.
cup orange juice
cup 1-inch cubed cantaloupe
medium banana, cut into 1-inch slices
cup 1-inch cubed mango (about 1 small fruit)
cup 1-inch cubed pineapple
cup raspberries or mixed berries (fresh or frozen)
cup 1-inch cubed pineapple
(fresh or canned, drained)
cup navel orange segments
cup hulled and halved strawberries
cup ice cubes (about 6 standard)
1. Put ingredients into the blender jar in order listed.
#MFOEPOTQFFEVOUJMTNPPUIBCPVUUPTFDPOET
3. Serve immediately.
Note: Be sure the fruit is really ripe for the sweetest
smoothie.
3. Serve immediately.
Nutritional information per serving:
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tDBSCHtQSPHtGBUHtTBUGBUH
tDIPMNHtTPENHtDBMDNHtGJCFSH
Nutritional information per serving:
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tDBSCHtQSPHtGBUHtTBUGBUH
tDIPMNHtTPENHtDBMDNHtGJCFSH
5
Protein to Go Smoothie
Ginger Jasmine Mar-“tea”-ni
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The jasmine notes balance the fruit well in this exotic cocktail.
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.BLFTUXPPVODFTFSWJOHT
1½
2
4
2
½
½
½
1
1
1½
2
2
cups soy, almond or hemp milk
(cow’s milk may also be used)
cup plain or vanilla yogurt
banana, quartered
frozen banana, cut into ½-inch pieces
cups mixed frozen berries
tablespoons protein powder
tablespoons honey (optional)
ounces chilled jasmine tea
ounces vodka
ounces ginger simple syrup, chilled (recipe follows)
ounce peach schnapps
ounce fresh squeezed orange juice
(juice from about ½ small orange)
ice
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1. Put ingredients into the blender jar in order listed.
2. Blend on speed 2 to completely combine.
#MFOEPOTQFFEVOUJMTNPPUIBCPVUUPTFDPOET
3. Fill a cocktail shaker with ice. Place cocktail ingredients into
the shaker. Shake well and pour evenly between 2 martini
glasses. Serve immediately.
3. Serve immediately.
Nutritional information per serving:
$BMPSJFTGSPNGBU
tDBSCHtQSPHtGBUHtTBUGBUH
tDIPMNHtTPENHtDBMDNHtGJCFSH
Nutritional information per serving:
$BMPSJFTGSPNGBU
tDBSCHtQSPHtGBUHtTBUGBUH
tDIPMNHtTPENHtDBMDNHtGJCFSH
Classic Frozen Margarita
Simple Syrup (with variations)
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,FFQUIJTPOIBOEUPTXFFUFOESJOLT
from cocktails to iced tea.
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1
1¼
1
¼
4
cup fresh lime juice
cups tequila
cup Triple Sec
cup simple syrup, chilled (page 6)
cups standard ice cubes
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2
2
cups water
cups granulated sugar
1. Put ingredients in the blender jar in order listed.
1. Put the water and sugar into the blender jar. Set timer for 10
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combine.
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0ODFUIFTVHBSIBTEJTTPMWFEBOEUIFMJRVJEJTDMFBSUVSOVOJUPGG
4FSWFJNNFEJBUFMZ/PUFUIBUJGUIFNBSHBSJUBTJUTJUXJMMOFFE
to be stirred before serving.
3. Cool before using.
Ginger Syrup -"GUFS4UFQBEE˜DVQPGSPVHIMZDIPQQFE
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4FUUJNFSGPS
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before using.
Nutritional information per serving:
$BMPSJFTGSPNGBU
tDBSCHtQSPHtGBUHtTBUGBUH
tDIPMNHtTPENHtDBMDNHtGJCFSH
Lavender Syrup -"GUFS4UFQBEE˜DVQPGESJFE'SFODI
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Strain and chill before using.
Frozen Mudslide
A delicious version of an adult milkshake.
Mocha Shake
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¼
¼
2
4
This thick and rich shake will take care of your
chocolate craving immediately.
cup Kahlúa
cup vodka
tablespoons Irish cream liqueur
cups vanilla ice cream
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½
4
¼
4
1. Put ingredients into the blender jar in order listed.
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3. Serve immediately.
Nutritional information per serving:
$BMPSJFTGSPNGBU
tDBSCHtQSPHtGBUHtTBUGBUH
tDIPMNHtTPENHtDBMDNHtGJCFSH
cup reduced-fat milk
teaspoons instant espresso
cup chocolate syrup
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
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6
"EEUIFTZSVQBOEJDFDSFBN3VOPOTQFFEHSBEVBMMZ
SBJTJOHUPTQFFEGPSBCPVU˜NJOVUFTPSVOUJM
homogenous.
few minutes during cooking time to blend ingredients.
3. Serve immediately once time expires.
Nutritional information per serving:
$BMPSJFTGSPNGBU
tDBSCHtQSPHtGBUHtTBUGBUH
tDIPMNHtTPENHtDBMDNHtGJCFSH
3. Serve immediately.
Nutritional information per serving:
$BMPSJFTGSPNGBU
tDBSCHtQSPHtGBUHtTBUGBUH
tDIPMNHtTPENHtDBMDNHtGJCFSH
Orange White Hot Chocolate
Orange and white chocolate together
make a delicious combination.
Chai
8IJMFUIJTUFBJTCFTUQSFQBSFEXJUIIBMGIBMG
reduced fat or soy milk may be substituted.
.BLFTBCPVUTJYPVODFTFSWJOHT
3½
8
.BLFTTJYPVODFTFSWJOHT
4½
½
12
½
½
1
6
2
¼
4
cups half & half
tablespoon pure vanilla extract
bags black tea
teaspoon freshly ground black pepper
teaspoon ground cloves
teaspoon ground cinnamon
star anise pods
1x1-inch piece of peeled fresh ginger
teaspoon orange zest
tablespoons honey
1
1VUUIFNJMLJOUPUIFCMFOEFSKBS$PWFSBOETFUUJNFSGPS
NJOVUFTBOEUFNQFSBUVSFPO)JHITUJSSJOHFWFSZGFXNJOVUFT
0ODFNJMLJTIPUBOEGPBNZPOUIFUPQCVUOPUCPJMJOHBEE
UIFXIJUFDIPDPMBUFTFUUP-PXGPSNJOVUFTBOETUJS
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:
$BMPSJFTGSPNGBU
tDBSCHtQSPHtGBUHtTBUGBUH
tDIPMNHtTPENHtDBMDNHtGJCFSH
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.
0ODFMJRVJEJTIPUUVSOUIFVOJUPGG"EEUFBTQJDFTHJOHFS
BOE[FTU4UJSNJYUVSFXJUIBXPPEFOTQPPOUISPVHIUIFMJE
opening as the stir function will break up the tea bags.
Mulled Wine
+VTUUIFTNFMMPGUIFTQJDFTTUFFQJOHFWPLFTUIFGFFMJOH
PGUIFIPMJEBZT"WBSJBUJPOUPUIJTUSBEJUJPOBMSFDJQFJTUPDIJMM
JUBOEVTFJUBTUIFGPVOEBUJPOGPSBTQJDZTBOHSJB
4FUUJNFSGPSUPNJOVUFTBOEUFNQFSBUVSFPO-PXUP
steep the ingredients.
.BLFTBCPVUTFWFOPVODFTFSWJOHT
0ODFUIFUFBIBTTUFFQFEQPVSUISPVHIBTUSBJOFSBOEGVMMZ
TRVFF[FPVUUFBGSPNUFBCBHTSFTFSWJOHUIFUFBBOE
discarding the bags.
1
3
5. Stir in tea and honey and serve.
Nutritional information per serving:
$BMPSJFTGSPNGBU
tDBSCHtQSPHtGBUHtTBUGBUH
tDIPMNHtTPENHtDBMDNHtGJCFSH
8
1
½
7
Hot Chocolate
bottle of red wine
cinnamon sticks
pinch ground nutmeg
whole cloves
orange, zested
cup packed light brown sugar
slices orange peel, for serving
1VUBMMJOHSFEJFOUTJOUPUIFCMFOEFSKBSTUJSUPHFUIFSXJUIB
XPPEFOTQPPOBTUIF4UJSGVODUJPOXJMMCSFBLVQUIF
cinnamon sticks. Cover and set timer for 5 minutes and
UFNQFSBUVSFPO.FEJVN.JYUVSFTIPVMECFXBSNFEUISPVHI
but not boiling.
)PUDIPDPMBUFJTTPTJNQMFJOZPVS4PVQNBLFS
.BLFTTJYPVODFTFSWJOHT
3½
4
8
cups whole milk
ounces white chocolate,
finely chopped (may use white chocolate chips)
teaspoon pure orange extract
cups whole milk
teaspoons cocoa powder
ounces semisweet chocolate,
finely chopped (may use chocolate chips)
4FUUJNFSGPSNJOVUFTBOEUFNQFSBUVSFPO-PXBMMPXJOH
spices to steep in the wine.
0ODFVOJUUVSOTPGGTUSBJOBOETFSWFXJUIBTMJDFPGPSBOHF
peel.
1VUUIFNJMLJOUPUIFCMFOEFSKBS$PWFSBOETFUUJNFSGPS
NJOVUFTBOEUFNQFSBUVSFPO)JHITUJSSJOHFWFSZGFXNJOVUFT
Nutritional information per serving:
$BMPSJFTGSPNGBU
tDBSCHtQSPHtGBUHtTBUGBUH
tDIPMNHtTPENHtDBMDNHtGJCFSH
0ODFNJMLJTIPUBOEGPBNZPOUIFUPQCVUOPUCPJMJOHBEE
the cocoa powder and chocolate and set timer for 15 minutes
BOEUFNQFSBUVSFPO.FEJVN4UJSJOUIFCFHJOOJOHBOEFWFSZ
7
Breakfast and Brunch
1. Put butter in the blender jar. Set timer for 4 minutes and
UFNQFSBUVSFPO.FEJVN0ODFCVUUFSIBTNFMUFEBEEUIF
NJMLBOEUIFOUVSOUIFVOJUPGG"EEUIFGMPVSTBMUBOETVHBSUP
the blender jar and then blend on speed 1. Scrape the sides
of the blender jar and blend to incorporate any ingredients
that may be clinging to the jar.
Apple Filling for Crêpes
6TFUIJTBTBGJMMJOHGPSDSÐQFTSFDJQFCFMPX
PSPOUPQPGXBGGMFTPSQBODBLFT
8JUIUIFVOJUSVOOJOHPOTQFFEBEEFHHTPOFBUJNFBOE
then the vanilla. Raise to speed 3 to fully blend the mixture
so it has no lumps.
.BLFTBCPVUDVQT
3
3
1
∕3
¾
tablespoons unsalted butter, cut into tablespoons
Granny Smith apples, peeled, cored,
and cut into ½-inch dice
cup granulated sugar
teaspoon ground cinnamon
pinch table salt
*GUJNFBMMPXTMFUUIFCBUUFSSFTUJOUIFSFGSJHFSBUPSGPSBUMFBTU
˜IPVS#FGPSFVTJOHCBUUFSXIJTLUPSFCMFOETUSBJOJOHJG
necessary to remove any lumps.
.FMUUIFUFBTQPPOPGCVUUFSJOBOJODITLJMMFUTFUPWFS
NFEJVNIFBU0ODFQBOJTIPUBEEBTDBOU›DVQPGCBUUFS
UPUIFQBONPWJOHUIFCBUUFSBSPVOERVJDLMZUPNBLFBUIJO
DPBUJOHPOUIFQBO$PPLUIFDSËQFGPSUPNJOVUFTVOUJM
UIFFEHFTKVTUTUBSUUPCSPXOBOEUIFODBSFGVMMZGMJQBOE
finish the other side for an additional minute. Continue
cooking crêpes until the batter is gone.
1. Put the butter in the blender jar. Set timer for 15 minutes and
UFNQFSBUVSFPO.FEJVN0ODFCVUUFSIBTNFMUFEBEE
˜DVQPGUIFBQQMFTBOE˜PGUIFTVHBS$PWFSBOETUJS
VTJOHRVJDLCVSTUTUPNJYBOECSFBLEPXOUIFBQQMFT
$POUJOVFXJUISFNBJOJOHBQQMFT˜DVQBUBUJNFXBJUJOHBOE
BMMPXJOHTPNFMJRVJEUPBDDVNVMBUFGSPNUIFDPPLJOHBQQMFT
before adding the next batch. Stir between each addition 3 to
5 times.
4FSWFXJUIBQQMFGJMMJOHQSFWJPVTSFDJQF
Nutritional information per crêpe:
$BMPSJFTGSPNGBU
tDBSCHtQSPHtGBUHtTBUGBUH
tDIPMNHtTPENHtDBMDNHtGJCFSH
0ODFBMMBQQMFTBSFBEEFEJOBCPVUNJOVUFT
TUJSVTJOH
long pulses to achieve an even consistency.
Whole Wheat Buttermilk Pancakes
0ODFBMMJOHSFEJFOUTBSFBEEFEBOEUJNFFYQJSFTTFUUJNFSGPS
NJOVUFTBOEUFNQFSBUVSFPO.FEJVN4UJSPDDBTJPOBMMZ
while the mixture is cooking.
8IJMFUIFXIPMFXIFBUGMPVSJTBIFBMUIJFSWFSTJPO
BMMQVSQPTFDBOCFVTFEBTBTVCTUJUVUF
5. Serve warm or at room temperature.
.BLFTBCPVUQBODBLFT
Nutritional information per serving (2 tablespoons):
$BMPSJFTGSPNGBU
tDBSCHtQSPHtGBUHtTBUGBUH
tDIPMNHtTPENHtDBMDNHtGJCFSH
1¾
2
2
¼
½
½
2
1
1½
½
1
1
Crêpe Batter
&YUSFNFMZWFSTBUJMFUIJTSFDJQFTIPVMECFBEEFEUPFWFSZPOFT
DPMMFDUJPO5IFDSÐQFTDBOCFGJMMFEXJUITXFFUJUFNTDJOOBNPO
TVHBSBOEGSVJUXIJQQFEDSFBNBOEDIPDPMBUF
or savory (eggs and ham; vegetables and hollandaise).
.BLFTBCPVUFJHIUJODIDSËQFT
¼
1
¾
½
1
3
1
1
cup unsalted butter, cut into tablespoons
cup reduced-fat milk, room temperature
cup unbleached, all-purpose flour
teaspoon salt
tablespoon granulated sugar
large eggs, room temperature
teaspoon pure vanilla extract
teaspoon unsalted butter, room temperature
cups whole wheat flour
tablespoons granulated sugar
teaspoons baking powder
teaspoon baking soda
teaspoon table salt
teaspoon orange zest
tablespoons unsalted butter
large egg
cups buttermilk
cup plain yogurt
tablespoon extra virgin olive oil
teaspoon pure vanilla extract
1VUUIFGMPVSTVHBSCBLJOHQPXEFSCBLJOHTPEBTBMUBOE
[FTUUPHFUIFSJOBTNBMMNJYJOHCPXM8IJTLUPDPNCJOF
reserve.
2. Put the butter in the blender jar. Set timer for 1 minute and
UFNQFSBUVSFPO-PXBOEMFUCVUUFSNFMUUIJTUBLFTBCPVU
TFDPOET
5VSOVOJUPGG
1VUBMMMJRVJEJOHSFEJFOUTUPHFUIFSJOBMBSHFMJRVJENFBTVSJOH
DVQ3VOCMFOEFSPOTQFFEBOETMPXMZBEEUIFMJRVJE
JOHSFEJFOUTUISPVHIUIFQPVSTQPVUPOUPQPGUIFMJE0ODFUIF
JOHSFEJFOUTIBWFNJYFEXFMMBEEIBMGPGUIFESZJOHSFEJFOUT
1VMTFPODFBOEUIFOSVOPOTQFFEGPSBCPVUTFDPOET
'PSBTNPPUIFSDPNQPUFCMFOEPOTQFFEVOUJMEFTJSFE
consistency.
Scrape down blender jar and then add remaining dry
ingredients and then pulse to combine. Be careful not to
PWFSNJYPSUIFQBODBLFTXJMMCFUPVHI
4. Serve warm or chilled.
1SFQBSFQBODBLFTVTJOHB›DVQNFBTVSJOHDVQUPTDPPQ
pancakes onto preheated greased pan to cook.
Nutritional information per serving (2 tablespoons):
$BMPSJFTGSPNGBU
tDBSCHtQSPHtGBUHtTBUGBUH
tDIPMNHtTPENHtDBMDNHtGJCFSH
Nutritional information per pancake:
$BMPSJFTGSPNGBU
tDBSCHtQSPHtGBUHtTBUGBUH
tDIPMNHtTPENHtDBMDNHtGJCFSH
Frittata with Greens and Parmesan
Frittatas are a great alternative to traditional omelets.
5SZUIJTPOFmZPVXJMMOPUCFEJTBQQPJOUFE
Blueberry Sauce
5IJTTBVDFJTTPWFSTBUJMF8IJMFXFGJOEJUUPCFBQFSGFDUUPQQJOH
UPPVS8IPMF8IFBU1BODBLFTQSFWJPVTSFDJQF
JUJTBMTPEFMJDJPVT
POUPQPGBCPXMPGWBOJMMBJDFDSFBN
.BLFTUFOUPUXFMWFTFSWJOHT
0ODFUJNFFYQJSFTCMFOEPOTQFFEJODSFBTJOHUPTQFFE
GPSTFDPOET*GBQVSÊFJTQSFGFSSFECMFOEVQUPTQFFE
for 30 seconds.
nonstick cooking spray
tablespoon extra virgin olive oil
shallot, cut into ½-inch pieces
garlic clove, smashed
tablespoons water
(heartier greens require more water)
8
ounces mixed greens
(collards, beet, kale, escarole, chicory, etc.),
discard rough stems, cut or tear into large pieces
12
large eggs
¾
cup whole or reduced-fat milk
½
teaspoon kosher or sea salt
1 to 2 pinches freshly ground black pepper
8
medium to large fresh basil leaves
3 to 4 ounces Parmesan, finely grated
4FSWFJNNFEJBUFMZPSUSBOTGFSUPBOBJSUJHIUDPOUBJOFSBOE
store in the refrigerator for up to one week. Can be served
warm or at room temperature.
1SFIFBUPWFOUPž'-JHIUMZDPBUBJODIPWFOQSPPG
OPOTUJDLTLJMMFUUIF$VJTJOBSU® GreenGourmet® Skillet is the
perfect pan for this recipe) with nonstick cooking spray.
Nutritional information per serving (2 tablespoons):
$BMPSJFTGSPNGBU
tDBSCHtQSPHtGBUHtTBUGBUH
tDIPMNHtTPENHtDBMDNHtGJCFSH
2. Put the oil in the blender jar. Set timer for 5 minutes and
UFNQFSBUVSFPO-PX0ODFPJMJTIPUBEEUIFTIBMMPUBOE
HBSMJDTUJSUPUJNFTUPCSFBLVQ-FUTBVUÊTUJSSJOHPGUFO
until the vegetables have softened.
Warm Peach Compote
0ODFUIFWFHFUBCMFTBSFTPGUBOEXJUIUIFVOJUTUJMMPOIJHI
add the water through the lid opening. Bring the water to a
boil and then add the greens. Allow greens to wilt with unit
still on high.
1
1
1
3 to 4
.BLFTBCPVU˜DVQT
4
¼
½
½
cups (2 pints) fresh blueberries
cup pure maple syrup
pinch sea salt
tablespoon fresh lemon juice
tablespoon cornstarch
1VUBMMPGUIFJOHSFEJFOUTJOUPUIFCMFOEFSKBS$PWFS
with the measuring cup removed.
4FUUJNFSGPSNJOVUFTBOEUFNQFSBUVSFPO.FEJVN0ODF
IFBUJOHCFHJOTTUJSPDDBTJPOBMMZEVSJOHUIFDPPLJOHUJNF
This is delicious served warm over oatmeal
PSSJDFQVEEJOHCVUBMTPFYDFMMFOUDIJMMFEBOETQSFBE
POUPQPGXBSNUPBTUPSTDPOFT
5IFHSFFOTXJMMCFCSJHIU"EEUIFFHHTNJMLTBMUQFQQFS
and basil. Blend on speeds 2 to 3 for 30 seconds to combine.
.BLFTBCPVU˜DVQT
¼
1
3
¼
½
cup water
pound (about 3 to 4 small to medium) peaches,
cut into ½-inch dice
tablespoons honey
pinch sea salt
teaspoon ground cinnamon
cup walnut pieces
5. Set the prepared skillet over medium heat. Pour mixture into
UIFIPUQBOBOEUPQXJUI1BSNFTBO-FUDPPLVOUJMKVTUTFU
adjusting heat as necessary to prevent the bottom from
getting too dark.
5SBOTGFSUPUIFQSFIFBUFEPWFOBOEDPPLVOUJMGSJUUBUBJTQVGGFE
BOECSPXOFEPOUPQBCPVUNJOVUFT
"GUFSCBLJOHMFUGSJUUBUBTJUGPSNJOVUFTCFGPSFTMJDJOHBOE
serving.
1VUJOHSFEJFOUTJOUPUIFCMFOEFSKBSJOPSEFSMJTUFE$PWFSXJUI
the measuring cup removed.
Nutritional information per serving (based on 12 servings):
$BMPSJFTGSPNGBU
tDBSCHtQSPHtGBUHtTBUGBUH
tDIPMNHtTPENHtDBMDNHtGJCFSH
4FUUJNFSGPSNJOVUFTBOEUFNQFSBUVSFPO.FEJVN0ODF
IFBUFETUJSFWFSZGFXNJOVUFTUPNJY
9
Starters
Roasted Vegetable Spread
Zucchini Custards
5IFSJDIBOETXFFUGMBWPSTPGUIFSPBTUFEWFHFUBCMFTBMPOHXJUI
UIFUBOHJOFTTPGUIFDBQFSTBOEWJOFHBSNBLFUIJTSFDJQFBNBUDI
GPSNBOZJUFNT8FMPWFJUPOUPBTUFECSFBEPSDSBDLFSTPSFWFO
BTBTBVDFPWFSDPVTDPVTPSQBTUB
-JHIUBOEGMVGGZBOEDIPDLGVMMPGGSFTI[VDDIJOJ
UIFTFMJUUMFDVTUBSETBSFQFSGFDUTUBSUUPBNFBM
PSFWFOBTQBSUPGBMJHIUMVODI
.BLFTBCPVU˜DVQT
2
½
6
1
½
1
2
¼
¼
8
½
.BLFTTJYTFSWJOHT
½
1
2
tablespoon unsalted butter
small onion, cut into ½-inch pieces
small zucchini, shredded and drained in a colander
or paper towel to remove any excess moisture
2 to 3 ounces feta, crumbled
cups heavy cream
11∕3
4
large eggs
¼
teaspoon sea salt, plus more to taste
pinch freshly ground black pepper
tablespoons extra virgin olive oil, divided
medium red onion, cut into ½-inch pieces
garlic cloves, smashed
tablespoon water
medium eggplant, cut into ½-inch pieces
tablespoon balsamic vinegar
roasted red peppers (jarred or fresh), drained
and cut into ½-inch pieces
teaspoon sea salt
teaspoon freshly ground black pepper
large fresh basil leaves
tablespoon capers, drained
1. Preheat oven to 400°F.
2. Put the butter into the blender jar. Set timer for 5 minutes and
UFNQFSBUVSFPO.FEJVN0ODFCVUUFSIBTNFMUFEBEEUIF
POJPO$PWFSUIFCMFOEFSKBSBOETUJSVTJOHRVJDLCVSTUTUP
CSFBLVQ-FUTBVUÊTUJSSJOHPDDBTJPOBMMZ8IFOUJNFFYQJSFT
allow mixture to cool for about 5 minutes.
1. Put 1 tablespoon of the oil in the blender jar. Set timer for 30
NJOVUFTBOEUFNQFSBUVSFPO)JHI8IFOUIFPJMJTIFBUFE
add the onion and garlic. Cover the blender jar and stir 2 to 3
UJNFTUPCSFBLVQ4BVUÊGPSNJOVUFTTUJSSJOHPOPDDBTJPO
8IJMFDPPMJOHEJWJEFUIFTISFEEFE[VDDIJOJBNPOH
SBNFLJOT5PQXJUIUIFGFUBBHBJOFWFOMZEJWJEFECFUXFFO
each one.
8IFONJOVUFTSFNBJOBEEUIFXBUFSBOEFHHQMBOUBOE
TUJSUPUJNFTUPNJY$POUJOVFTBVUÊJOHBOETUJSSJOHPO
occasion until the eggplant is soft and completely
JODPSQPSBUFEXJUIUIFPOJPOBOEHBSMJDTDSBQJOHEPXOUIF
sides if needed.
0ODFUIFPOJPOIBTDPPMFEBEEUIFDSFBNFHHTTBMUBOE
pepper. Blend on speed 2 for 20 seconds. Pour evenly over
[VDDIJOJBOEGFUBJOSBNFLJOT1VUSBNFLJOTPOBSJNNFE
CBLJOHTIFFUCBLFJOQSFIFBUFEPWFOGPSBCPVUNJOVUFT
or until a knife when inserted into custard comes out clean.
8IFONBDIJOFUVSOTPGGBEEUIFSFNBJOJOHJOHSFEJFOUTBOE
blend on speeds 1 to 2 until desired consistency is reached –
this spread is delicious slightly chunky or smooth depending
on personal preference.
Nutritional information per serving:
$BMPSJFTGSPNGBU
tDBSCHtQSPHtGBUHtTBUGBUH
tDIPMNHtTPENHtDBMDNHtGJCFSH
5BTUFBOEBEKVTUTFBTPOJOHBTEFTJSFE
$BOCFTFSWFEXBSNSPPNUFNQFSBUVSFPSDPME
Nutritional information per serving (2 tablespoons):
$BMPSJFTGSPNGBU
tDBSCHtQSPHtGBUHtTBUGBUH
tDIPMNHtTPENHtDBMDNHtGJCFSH
10
Soups
0ODFUJNFFYQJSFTBEEUIFCSPUI4FUUJNFSGPSUPNJOVUFT
BOEUFNQFSBUVSFPO)JHI0ODFCSPUIDPNFTUPBCPJMBEE
UIFCFFUTTBMUBOEQFQQFS4XJUDIUP.FEJVNGPSNJOVUFT
Parsnip and Apple Soup
"TPPUIJOHTPVQXIFOJUJTDPMEPVUTJEFQBJSJUXJUI
BUPBTUFEQBOJOJGPSBDPNQMFUFMVODIPSEJOOFS
0ODFUJNFFYQJSFTUFTUUIFCFFUT*GUIFZBSFOPUUFOEFSBEE
NPSFUJNFBTOFFEFE8IFOUFOEFSBEEUIFMFNPOKVJDF
Blend starting with speed 1 gradually rising to speed 3 until
DPNQMFUFMZTNPPUIBOEIPNPHFOPVTBCPVUNJOVUFT
.BLFTBCPVUDVQT
1
1
3
½
1
1
tablespoon unsalted butter
small shallot, cut into ½-inch pieces
cups chicken broth, low sodium
teaspoon kosher salt
pound parsnips, thinly sliced
small apple, peeled, cored and
cut into 1-inch pieces
small potato, peeled and cut into 1-inch pieces
teaspoon fresh thyme leaves
1
1
5BTUFBOEBEKVTUTFBTPOJOHBTEFTJSFE
Nutritional information per serving (1 cup):
$BMPSJFTGSPNGBU
tDBSCHtQSPHtGBUHtTBUGBUH
tDIPMNHtTPENHtDBMDNHtGJCFSH
Carrot and Ginger Soup
5IFHJOHFSHJWFTUIJTTPPUIJOHTPVQBOJDFLJDL
.BLFTBCPVUDVQT
1VUUIFCVUUFSJOUPUIFCMFOEFSKBSTFUUJNFSGPSNJOVUFTBOE
UFNQFSBUVSFPOPO.FEJVN0ODFUIFCVUUFSCFHJOTUPNFMU
add the shallot. Cover the blender jar and stir 2 to 3 times to
CSFBLVQBOEUIFOMFUTBVUÊGPSBCPVUNJOVUFTPSVOUJM
softened.
1
1
1
0ODFUIFTIBMMPUJTTPGUBEESFNBJOJOHJOHSFEJFOUT4FUUJNFS
GPSNJOVUFTBOEUFNQFSBUVSFPO)JHI0ODFCSPUIDPNFTUP
BCPJMBEEUIFSFNBJOJOHJOHSFEJFOUTBOETXJUDIUP.FEJVN
GPSNJOVUFTTUJSSJOHPDDBTJPOBMMZ
½
1½
¼
1
∕8
8IFOVOJUTIVUTPGGCMFOEPOTQFFEHSBEVBMMZSBJTJOHUP
TQFFEGPSNJOVUFTPSVOUJMDPNQMFUFMZTNPPUI
5BTUFBOEBEKVTUTFBTPOJOHBTEFTJSFE
1
½
3
Nutritional information per serving (1 cup):
$BMPSJFTGSPNGBU
tDBSCHtQSPHtGBUHtTBUGBUH
tDIPMNHtTPENHtDBMDNHtGJCFSH
1VUUIFCVUUFSJOUIFCMFOEFSKBSTFUUJNFSGPSNJOVUFTBOE
UFNQFSBUVSFPO.FEJVN0ODFCVUUFSCFHJOTUPNFMUBEEUIF
HBSMJDPOJPOBOEHJOHFS$PWFSCMFOEFSKBSBOETUJSBCPVUUP
RVJDLCVSTUTUPCSFBLVQ$POUJOVFUPTUJSPDDBTJPOBMMZ
XIJMFTBVUÊJOH
Chilled Borscht
5IFCFBVUJGVMSVCZDPMPSPGUIJTTPVQNBLFTBMPWFMZQSFTFOUBUJPO
GPSFOUFSUBJOJOH(BSOJTIXJUIBEPMMPQPGDSÒNFGSBJDIFBOE
DIPQQFEDIJWFT
"EEUIFDBSSPUTTQJDFTUIZNFTBMUBOECSPUI$PWFSBOETUJS
a few times to combine ingredients. Set timer for 20 minutes
BOEUFNQFSBUVSFPO)JHI0ODFNJYUVSFDPNFTUPBCPJMTFU
UJNFSGPSNJOVUFTBOEUFNQFSBUVSFPO.FEJVN4UJSPODF
or twice while soup is simmering.
.BLFTBCPVUDVQT
1
1
2
2½
1½
½
1
tablespoon unsalted butter or olive oil
garlic clove
small onion (about 3 ounces),
cut into ½-inch pieces
ounce ginger, cut into ½-inch pieces
pounds carrots, cut into ½-inch pieces
teaspoon ground cinnamon
teaspoon ground allspice
pinch freshly ground nutmeg
thyme sprig, leaves removed and stem discarded
teaspoon kosher salt
cups chicken broth, low sodium
tablespoon olive oil
small shallot, cut into ½-inch pieces
medium carrots, thinly sliced
cups chicken broth, low sodium
pounds beets, scrubbed well and peeled,
cut into ½-inch pieces
teaspoon kosher salt
pinch freshly ground black pepper
teaspoon fresh lemon juice
0ODFUJNFFYQJSFTUFTUUIFDBSSPUT*GUIFZBSFOPUGVMMZTPGU
BEEBEEJUJPOBMUJNFPO.FEJVN8IFODBSSPUTBSFGVMMZ
DPPLFEUISPVHIUVSOVOJUPGG4UBSUJOHXJUITQFFEBOE
HSBEVBMMZSBJTJOHUPTQFFECMFOETPVQVOUJMDPNQMFUFMZ
TNPPUIBCPVUNJOVUFT
5BTUFBOEBEKVTUTFBTPOJOHBTEFTJSFE
Nutritional information per serving (1 cup):
$BMPSJFTGSPNGBU
tDBSCHtQSPHtGBUHtTBUGBUH
tDIPMNHtTPENHtDBMDNHtGJCFSH
1VUUIFPMJWFPJMJOUPUIFCMFOEFSKBSTFUUJNFSGPSNJOVUFT
BOEUFNQFSBUVSFPO.FEJVN0ODFIPUBEEUIFTIBMMPU
$PWFSCMFOEFSKBSTUJSUPUJNFTBOEMFUTBVUÊGPSBCPVU
TFDPOETUPTPGUFO"EEUIFDBSSPUTTUJSBGFXUJNFT
BOEMFUTBVUÊGPSBCPVUUPNJOVUFT
11
1VUUIFCVUUFSJOUPUIFCMFOEFSKBS4FUUJNFSGPSNJOVUFTBOE
UFNQFSBUVSFPO.FEJVN0ODFUIFCVUUFSCFHJOTUPNFMUBEE
UIFPOJPO$PWFSUIFCMFOEFSKBSBOETUJSVTJOHBCPVU
RVJDLCVSTUTUPCSFBLVQUIFPOJPO4BVUÊVOUJMTPGUFOFE
stirring occasionally.
Lentil Soup
A delicious version of a classic.
.BLFTBCPVUDVQT
1
1
1
2
1
½
3 to 4
¾
¼
tablespoon olive oil
small onion, cut into ½-inch pieces
small carrot, cut into a ½-inch dice
garlic cloves
bay leaf
pound dried brown lentils
cups chicken or vegetable stock or broth
(stock makes a more flavorful soup)
teaspoon kosher salt
teaspoon freshly ground black pepper
"EEUIFCSPUIDBSSPUTDFMFSZTBMUQFQQFSBOEUIZNFTUJSUP
mix. Set timer for 15 minutes and temperature on High to
CSJOHNJYUVSFUPBCPJM0ODFTPVQCPJMTTXJUDIUP.FEJVN
GPSNJOVUFTTUJSSJOHHFOUMZPOPDDBTJPO
"GUFSNJOVUFTTMPXMZBOEDBSFGVMMZBEEUIFDIJDLFO
through the lid opening.
"GUFSBOPUIFSNJOVUFTMBQTFTTMPXMZBEEFHHOPPEMFT
through the lid opening.
0ODFUJNFFYQJSFTBEEUIFDIPQQFEQBSTMFZ5BTUFBOEBEKVTU
seasoning as desired.
Nutritional information per serving (1 cup):
$BMPSJFTGSPNGBU
tDBSCHtQSPHtGBUHtTBUGBUH
tDIPMNHtTPENHtDBMDNHtGJCFSH
1VUUIFPMJWFPJMJOUPUIFCMFOEFSKBS4FUUJNFSGPSNJOVUFT
BOEUFNQFSBUVSFPO.FEJVN0ODFUIFPJMJTIPUBEEUIF
POJPO$PWFSUIFCMFOEFSKBSBOETUJSVTJOHBCPVURVJDL
bursts to break up the onions. Add the carrot and garlic and
TUJSUPDPNCJOF$POUJOVFUPTBVUÊTUJSSJOHPDDBTJPOBMMZVOUJM
softened.
Roasted Red Pepper Soup
5IJTTPVQJTEFMJDJPVTFJUIFSIPUPSDIJMMFEoZPVSDIPJDF
0ODFVOJUTIVUTPGGBEEUIFSFNBJOJOHJOHSFEJFOUT4FUUJNFS
GPSNJOVUFTBOEUFNQFSBUVSFPO)JHI0ODFTPVQDPNFT
UPBCPJMTFUUJNFSGPSNJOVUFTBOEUFNQFSBUVSFPO
.FEJVN
.BLFTBCPVUDVQT
½
1
2
1
4
tablespoon olive oil
garlic clove
shallots, cut into ½-inch pieces
teaspoon fresh thyme leaves
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
0ODFUIFUJNFIBTFYQJSFEUFTUUIFMFOUJMT*GGJSNBEENPSF
UJNFPO.FEJVN4PNFWBSJFUJFTPGMFOUJMTXJMMOFFENPSF
UJNFJODSFBTFCZUPNJOVUFJODSFNFOUT
3FNPWFBOEEJTDBSECBZMFBG5BTUFBOEBEKVTUTFBTPOJOHBT
desired.
Nutritional information per serving (1 cup):
$BMPSJFTGSPNGBU
tDBSCHtQSPHtGBUHtTBUGBUH
tDIPMNHtTPENHtDBMDNHtGJCFSH
Chicken Noodle Soup
8IPEPFTOUMPWFDIJDLFOTPVQ 5IJTFBTZWFSTJPO
can be made any night of the week.
1. Put the olive oil to the blender jar. Set timer for 15 minutes
BOEUFNQFSBUVSFPO.FEJVN0ODFUIFPJMJTIPUBEEUIF
HBSMJDTIBMMPUTBOEUIZNF$PWFSCMFOEFSKBSBOETUJSVTJOH
RVJDLCVSTUTUPCSFBLVQ$POUJOVFTUJSSJOHPDDBTJPOBMMZBT
NJYUVSFTBVUÊT
.BLFTBCPVUDVQT
1
1
4
2
2
½
¼
2 to 3
tablespoon unsalted butter
small onion, cut into ½-inch pieces
cups chicken broth, low sodium
medium carrots, cut into ¼-inch rounds
celery stalks, cut into ¼-inch dice
teaspoon kosher salt, plus more to taste
teaspoon freshly ground black pepper
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
2. Put the roasted peppers and all of the remaining ingredients
JOUPUIFCMFOEFSKBS4FUUJNFSGPSUPNJOVUFTBOEUFNQFSB
UVSFPO)JHI0ODFNJYUVSFDPNFTUPBCPJMTFUUJNFSGPS
NJOVUFTBOEUFNQFSBUVSFPO.FEJVN
0ODFUJNFFYQJSFTTUBSUCMFOEJOHPOTQFFEBOEHSBEVBMMZ
SBJTJOHUPTQFFEGPSNJOVUFPSVOUJMDPNQMFUFMZTNPPUI
5BTUFBOEBEKVTUTFBTPOJOHBTEFTJSFE
Nutritional information per serving (1 cup):
$BMPSJFTGSPNGBU
tDBSCHtQSPHtGBUHtTBUGBUH
tDIPMNHtTPENHtDBMDNHtGJCFSH
12
1. Put the butter in the blender jar. Set timer for 12 minutes and
UFNQFSBUVSFPO.FEJVN0ODFUIFCVUUFSCFHJOTUPNFMUBEE
the onion and pepper. Cover the blender jar and stir a few
UJNFTVTJOHRVJDLCVSTUTUPNJY4BVUÊVOUJMTPGUFOFETUJSSJOH
occasionally.
Tomato Soup
5IJTSFDJQFJTTPFBTZoKVTUUISPXUIFJOHSFEJFOUTUPHFUIFS
JOUIFCMFOEFSKBSBOEUVSOJUPO*UHJWFTZPVQMFOUZPGUJNF
UPQSFQBSFUIFHSJMMFEDIFFTFUPBDDPNQBOZZPVSTPVQ
0ODFTPGUFOFEBEEUIFNJMLDSFBNDMBNKVJDFQPUBUPFT
TBMUQFQQFSUIZNFBOEDBZFOOF4FUUJNFSGPSNJOVUFT
BOEUFNQFSBUVSFPO.FEJVNUPIFBUUISPVHITUJSSJOH
GSFRVFOUMZ
.BLFTBCPVUDVQT
1¼
½
1
1
1
½
1
1
2
1
∕8
½
½
cups vegetable stock
small onion, cut into ½-inch pieces
small carrot, cut into ½-inch pieces
small celery stalk, cut into ½-inch pieces
teaspoon dried basil
teaspoon dried marjoram
tablespoon unbleached, all-purpose flour
can (28-ounce) whole plum tomatoes in purée
whole sun-dried tomatoes
teaspoon baking soda
teaspoon kosher salt
teaspoon freshly ground black pepper
0ODFUIFUJNFFYQJSFTBEEUIFDPSOBOEDFMFSZBOETFUUJNFS
for 3 minutes and temperature on High to bring soup to a
CPJM0ODFUIFTPVQJTKVTUBUBCPJMTFUUJNFSGPSUP
NJOVUFTBOEUFNQFSBUVSFPO.FEJVNUPTJNNFS$IFDLBGUFS
NJOVUFTBOEPODFQPUBUPFTBSFUFOEFSBEEUIFTDBMMJPOT
BOEDMBNT5VSOVOJUPGGBOEMFUTJUGPSUPNJOVUFTUPBMMPX
clams to warm through.
5BTUFBOEBEKVTUTFBTPOJOHBTEFTJSFE
/PUF'PSBDIPXEFSXJUIBSJDIFSDPOTJTUFODZJODSFBTFUIF
amount of heavy cream and decrease the milk
proportionately.
1. Put all of the ingredients into the blender jar. Cover and stir to
mix.
Nutritional information per serving (1 cup):
$BMPSJFTGSPNGBU
tDBSCHtQSPHtGBUHtTBUGBUH
tDIPMNHtTPENHtDBMDNHtGJCFSH
4FUUJNFSGPSNJOVUFTBOEUFNQFSBUVSFPO)JHI0ODFUIF
NJYUVSFDPNFTUPBCPJMTFUUJNFSGPSNJOVUFTBOE
UFNQFSBUVSFPO.FEJVN
Lightened Broccoli and Potato Soup
5IJTTPVQJTBEFMJDJPVTBOEIFBMUIZTVCTUJUVUF
GPSPUIFSDSFBNTPVQT
8IFOUJNFFYQJSFTCMFOEPOTQFFEHSBEVBMMZSBJTJOHUP
TQFFEGPSNJOVUFTPSVOUJMDPNQMFUFMZTNPPUI
.BLFTBCPVUDVQT
5BTUFBOEBEKVTUTFBTPOJOHBTEFTJSFE
2
1
½
2
1
½
6
Nutritional information per serving (1 cup):
$BMPSJFTGSPNGBU
tDBSCHtQSPHtGBUHtTBUGBUH
tDIPMNHtTPENHtDBMDNHtGJCFSH
Corn and Clam Chowder
.BLFUIJTDIPXEFSJOUIFTVNNFSUJNFXIFODPSOJTBCVOEBOU
.BLFTBCPVUDVQT
1
1
1
tablespoon unsalted butter
small onion, cut into ½-inch pieces
large bell pepper, seeded
and cut into ½-inch pieces
1½
cups whole milk
½
cup heavy cream
2
cans (6.5-ounce) chopped clams,
juice and clams divided
½
pound potatoes, peeled and cut into ½-inch dice
½
teaspoon kosher or sea salt
¼
teaspoon freshly ground black pepper
3 to 4 sprigs fresh thyme, leaves removed and
stems discarded
1
∕8
teaspoon cayenne, or to taste
2 to 3 ears fresh corn, kernels cut and cobs
discarded (about 2 cups kernels)
1
celery stalk, thinly sliced
2
scallions, white and green parts, thinly sliced
¾
½
2
cups vegetable broth
garlic clove
small onion, cut into ½-inch pieces
tablespoons sherry
teaspoon sea or kosher salt
teaspoon freshly ground black pepper
ounces red potatoes, peeled
and cut into ½-inch pieces
pound broccoli, cut into ½ to 1-inch pieces
teaspoon lemon zest
ounces Cheddar, shredded
1VUUIFCSPUIHBSMJDPOJPOTIFSSZTBMUQFQQFSQPUBUPFTBOE
broccoli into the blender jar. Cover and set timer for 10
minutes and temperature on High.
0ODFUJNFFYQJSFTPSPODFUIFNJYUVSFDPNFTUPBCPJMTUJS
to mix for about 15 seconds. Set timer for 30 minutes and
UFNQFSBUVSFPO.FEJVNTUJSSJOHPDDBTJPOBMMZEVSJOHUIF
cooking process.
0ODFUJNFFYQJSFTBEE[FTUBOE$IFEEBSBOECMFOEPO
TQFFEHSBEVBMMZSBJTJOHUPTQFFEGPSNJOVUFTPSVOUJM
completely smooth.
5BTUFBOEBEKVTUTFBTPOJOHBTEFTJSFE
Nutritional information per serving (1 cup):
$BMPSJFTGSPNGBU
tDBSCHtQSPHtGBUHtTBUGBUH
tDIPMNHtTPENHtDBMDNHtGJCFSH
13
1VUUIFCVUUFSJOUPUIFCMFOEFSKBSTFUUJNFSGPSNJOVUFT
BOEUFNQFSBUVSFPO.FEJVN0ODFCVUUFSCFHJOTUPNFMU
BEEUIFHBSMJDBOEMFFL$PWFSBOETUJSBCPVUUJNFTVTJOH
RVJDLCVSTUT$POUJOVFUPTBVUÊTUJSSJOHPDDBTJPOBMMZ4IPVME
BOZMFFLDMJOHUPUIFTJEFTPGUIFKBSBGUFSTUJSSJOHTDSBQF
down with a heatproof spatula.
Green Pea and Spinach Soup
5IFCSJHIUHSFFODPMPSPGUIJTTPVQKVTUTDSFBNTTQSJOHUJNF
.BLFTBCPVUDVQT
1
1
1
2½
½
tablespoon olive oil
garlic clove
small to medium leek, cut into ½-inch pieces
cups chicken broth, low sodium
teaspoon kosher salt
pinch freshly ground black pepper
1
pound green peas, fresh or frozen (about 3 cups)
1½
teaspoons fresh lemon juice
4
ounces fresh spinach (about 4 packed cups)
8 to 10 medium fresh mint leaves
0ODFUIFSFBSFNJOVUFTPGUJNFSFNBJOJOHBEEUIF
asparagus and toss with a spatula to coat with the leeks and
butter. Add the cognac or wine once there are 3 minutes
remaining.
0ODFUJNFFYQJSFTBEEUIFCSPUIQPUBUPTBMUBOEQFQQFSUP
the blender jar. Cover and set time to 10 minutes on High.
0ODFUJNFFYQJSFTPSXIFOMJRVJEDPNFUPBCPJMTFUUJNFSGPS
NJOVUFTBOEUFNQFSBUVSFPO.FEJVNTUJSSJOHPDDBTJPOBMMZ
during the cooking process.
0ODFUJNFFYQJSFTBEEUIFMFNPOKVJDFBOECMFOETUBSUJOH
XJUITQFFEHSBEVBMMZSBJTJOHUPTQFFEVOUJMDPNQMFUFMZ
TNPPUIBOEIPNPHFOPVTBCPVUTFDPOETUPNJOVUF
1. Put the oil into the blender jar. Set timer for 6 minutes and
UFNQFSBUVSFPO.FEJVN0ODFPJMJTIPUBEEUIFHBSMJDBOE
MFFL$PWFSBOETUJSVTJOHBCPVURVJDLCVSTUTUPCSFBLVQ
-FUTBVUÊGPSBGFXNJOVUFTPSVOUJMTPGUFOFE
5BTUFBOEBEKVTUTFBTPOJOHBTEFTJSFE
Nutritional information per serving (1 cup):
$BMPSJFTGSPNGBU
tDBSCHtQSPHtGBUHtTBUGBUH
tDIPMNHtTPENHtDBMDNHtGJCFSH
0ODFUIFUJNFFYQJSFTBEEUIFCSPUITBMUBOEQFQQFS4FU
UJNFSGPSUPNJOVUFTBOEUFNQFSBUVSFPO)JHI0ODF
NJYUVSFDPNFTUPBCPJMBEEUIFQFBTSFQMBDFDPWFSBOETFU
UJNFSGPSNJOVUFTBOEUFNQFSBUVSFPO.FEJVN
Creamy Greens Soup
8IFOVOJUTIVUTPGGBEEUIFMFNPOKVJDFTQJOBDIBOENJOU
#MFOEPOTQFFEHSBEVBMMZSBJTJOHUPTQFFEGPSNJOVUFT
or until completely smooth.
5IJTFBSUIZOPVSJTIJOHTPVQJTTPEFMJDJPVT(BSOJTIXJUIBEPMMPQ
PGDSÒNFGSBÔDIFBOEBTQSJHPGQBSTMFZ
5BTUFBOEBEKVTUTFBTPOJOHTBTEFTJSFE
.BLFTBCPVU˜DVQT
Nutritional information per serving (1 cup):
$BMPSJFTGSPNGBU
tDBSCHtQSPHtGBUHtTBUGBUH
tDIPMNHtTPENHtDBMDNHtGJCFSH
1
2
1
1
2
½
¼
8
tablespoon olive oil
garlic cloves
small shallot, cut into ½-inch pieces
small leek, white part only, cut into ½-inch slices
cups vegetable broth
teaspoon kosher salt
teaspoon freshly ground black pepper
ounces kale (or other leafy greens), hard stems
discarded and roughly chopped, divided
2 to 3 ounces Italian parsley (about ½ large bunch),
stems reserved for other use and roughly
chopped, divided
1
∕3
cup heavy cream
Asparagus Leek Soup
5IJTJTBQFSGFDUTPVQUPDFMFCSBUFUIFTUBSUPGTQSJOH
although it is delicious any time of year.
.BLFTBCPVUDVQT
1
1
1
1
2
1
¾
¼
1-½
½
tablespoon unsalted butter
garlic clove
medium to large leek, white and light green parts
only, washed well and cut into ½-inch pieces
pound asparagus (about 1 small bunch),
rough ends trimmed and cut into ½-inch pieces
tablespoons cognac or dry white wine
small red potato (about 2 ounces), peeled
and cut into ½-inch pieces (hold in water
to prevent oxidation)
teaspoon kosher salt
teaspoon freshly ground black pepper
cups vegetable broth
teaspoon fresh lemon juice
1VUUIFPJMJOUPUIFCMFOEFSKBS4FUUJNFSGPSNJOVUFTBOE
UFNQFSBUVSFPO.FEJVN0ODFPJMJTIPUBGUFSBCPVU
NJOVUFBEEUIFHBSMJDBOETIBMMPU$PWFSBOETUJSVTJOHRVJDL
CVSTUTUPCSFBLVQUIFWFHFUBCMFT0ODFTMJHIUMZTPGUFOFE
BEEUIFMFFLTUJSPDDBTJPOBMMZTDSBQJOHUIFTJEFTPGUIF
blender jar if necessary.
0ODFUJNFFYQJSFTBEEUIFCSPUITBMUBOEQFQQFSTUJSUP
NJY$PWFSBOETFUUJNFSGPSNJOVUFTBOEUFNQFSBUVSFPO
)JHI0ODFUIFCSPUIDPNFTUPBCPJMUVSOVOJUPGGBOEBEE
half of the kale and parsley. Cover and set timer for 20
NJOVUFTBOEUFNQFSBUVSFPO.FEJVNTUJSSJOHVOUJMUIFHSFFOT
BSFJODPSQPSBUFEXJUIUIFMJRVJE"GUFSNJOVUFTDBSFGVMMZ
14
remove the cover and add the remaining greens and parsley.
Replace cover and stir until completely incorporated.
Pasta e Fagiole
This hearty Italian favorite is a meal in itself.
-FUDPPLGPSSFNBJOJOHUJNF0ODFNJOVUFTBSFMFGUPOUIF
UJNFSBEEUIFIFBWZDSFBN
.BLFT˜DVQTEFQFOEJOHPOBNPVOUPGQBTUBVTFE
0ODFUJNFFYQJSFTCMFOETUBSUJOHPOTQFFEBOEHSBEVBMMZ
SBJTJOHUPTQFFEGPSNJOVUFTPSVOUJMDPNQMFUFMZTNPPUI
1
½
3
1
1
1
5BTUFBOEBEKVTUTFBTPOJOHBTEFTJSFE
Nutritional information per serving (1 cup):
$BMPSJFTGSPNGBU
tDBSCHtQSPHtGBUHtTBUGBUH
tDIPMNHtTPENHtDBMDNHtGJCFSH
Curried Coconut and Butternut Squash
Soup
1
2
¼
1
∕8
"O*OEJBOUXJTUPOBDMBTTJDCVUUFSOVUTRVBTITPVQ
.BLFTBCPVU˜DVQT
1
1
½
1
1
1
1
½
¼
1
tablespoon butter or ghee*
small onion, cut into ½-inch pieces
jalapeño, seeded and cut into ½-inch pieces
½-inch piece of ginger, peeled and halved
garlic clove
tablespoon curry powder
can (13.5-ounce) coconut milk
cup chicken broth, low sodium
teaspoon kosher salt
pound peeled, seeded butternut squash
cut into 1½-inch cubes (about 1 small squash)
½
4
tablespoon olive oil
small onion, cut into ½-inch pieces
garlic cloves
small carrot, thinly sliced
small celery stalk, thinly sliced
can (15.5-ounce) cannelini beans,
drained but not rinsed, divided
can (14-ounce) diced tomatoes, drained
cups vegetable broth
teaspoon kosher or sea salt
teaspoon freshly ground black pepper
pinch red pepper flakes
cup dried pasta (macaroni,
or other hollowed pasta)
basil leaves, thinly sliced
grated Parmesan, to taste (for serving)
1. Put the oil into the blender jar. Set timer for 10 minutes and
UFNQFSBUVSFPO.FEJVN0ODFUIFPJMJTIPUBEEUIFPOJPO
BOEHBSMJD$PWFSBOETUJSVTJOHBCPVURVJDLCVSTUTUP
CSFBLVQ"MMPXUPTPGUFOBOEUIFOBEEUIFDBSSPUBOEDFMFSZ
TUJSBHBJOUPCSFBLVQ$POUJOVFUPTBVUÊTUJSSJOHPDDBTJPOBMMZ
to soften.
1. Put the butter or ghee into the blender jar. Set timer for 15
NJOVUFTBOEUFNQFSBUVSFPO.FEJVN0ODFUIFCVUUFSCFHJOT
UPNFMUBEEUIFPOJPO$PWFSBOETUJSVTJOHRVJDLCVSTUTBOE
TBVUÊVOUJMTPGUFOFE"EEUIFKBMBQFÒPHJOHFSBOEHBSMJDTUJS
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-FUTBVUÊGPSUIFSFNBJOJOHUJNFTUJSSJOH
occasionally.
0ODFUJNFFYQJSFTBEEDPDPOVUNJMLCSPUIBOETBMU$PWFS
BOETUJS4FUUJNFSGPSNJOVUFTBOEUFNQFSBUVSFPO)JHI
TUJSSJOHPDDBTJPOBMMZVOUJMNJYUVSFDPNFTUPBCPJM0ODF
NJYUVSFSFBDIFTBCPJMBEEUIFTRVBTI$PWFSBHBJOBOETFU
UJNFSGPSNJOVUFTBOEUFNQFSBUVSFPO.FEJVNTUJSSJOH
occasionally during the cooking process.
0ODFUIFUJNFFYQJSFT"EEPOFIBMGPGUIFDBOOFMJOJCFBOT
and tomatoes. Stir 2 to 3 times to break up. Add remaining
CFBOTCSPUITBMUQFQQFSBOEQFQQFSGMBLFT4FUUJNFSGPS
NJOVUFTBOEUFNQFSBUVSFPO)JHITUJSSJOHFWFSZGFXNJOVUFT
0ODFUIFNJYUVSFDPNFTUPBCPJMTFUUJNFSGPSNJOVUFT
BOEUFNQFSBUVSFPO.FEJVN3FNPWFUIFNFBTVSJOHDVQBT
soup is simmering.
0ODFUJNFFYQJSFTDIFDLDPOTJTUFODZ4IPVMEBUIJDLFSTPVQ
CFEFTJSFETFUUJNFSGPSNJOVUFTBOEUFNQFSBUVSFPO
.FEJVN/PUF8FBMTPGFFMUIFGMBWPSTGVMMZEFWFMPQXJUIUIF
extra cooking time.
5. Add the pasta before serving. Set timer to 10 minutes and
UFNQFSBUVSFPO)JHI0ODFUIFTPVQDPNFTUPBCPJMBEEUIF
QBTUB0ODFJUDPNFTCBDLUPBCPJMTXJUDIUP.FEJVNGPS
NBOVGBDUVSFSTSFDPNNFOEFEDPPLJOHUJNF5FTUQBTUBUP
EFUFSNJOFEPOFOFTTBEENPSFUJNFJGOFDFTTBSZ
8IFOVOJUTIVUTPGGCMFOEPOTQFFEHSBEVBMMZSBJTJOHUP
TQFFEGPSNJOVUFTPSVOUJMDPNQMFUFMZTNPPUI
4UJSJOCBTJMBOEUBTUFBEKVTUTFBTPOJOHBTEFTJSFE4FSWF
JNNFEJBUFMZTQSJOLMFEMJCFSBMMZXJUI1BSNFTBO
5BTUFBOEBEKVTUTFBTPOJOHBTEFTJSFE
/PUF"TUIFGJOJTIFETPVQTJUTUIFQBTUBXJMMBCTPSCNVDI
UIFTPVQMJRVJE*GOPUTFSWJOHJNNFEJBUFMZBEEJUJPOBMIPU
broth will need to be added before serving.
*Ghee is an Indian clarified butter found in the specialty food
section of supermarkets or health food stores.
Nutritional information per serving (1 cup):
$BMPSJFTGSPNGBU
tDBSCHtQSPHtGBUHtTBUGBUHt
DIPMNHtTPENHtDBMDNHtGJCFSH
Nutritional information per serving (1 cup):
$BMPSJFTGSPNGBU
tDBSCHtQSPHtGBUHtTBUGBUH
tDIPMNHtTPENHtDBMDNHtGJCFSH
15
Root Vegetable Soup
Spinach Dal
5IFQFSGFDUTPVQJOXJOUFSVUJMJ[JOHTFBTPOBMSPPUWFHFUBCMFT
"USBEJUJPOBM*OEJBOTQJDFEEJTICBTFEPOMFOUJMT
&BDIWFSTJPOJTEJGGFSFOUEFQFOEJOHPOJOHSFEJFOUT
BOETQJDFTVTFE5IJTPOFBEETTQJOBDIBUUIFFOE
for some color and extra nutrients.
.BLFTBCPVUDVQT
1
1
1
3
½
1 to 2
1
tablespoon olive oil
garlic clove
small shallot, cut into ½-inch pieces
cups vegetable broth
teaspoon kosher or sea salt
pinches freshly ground black pepper
small rutabaga (about 6 ounces),
cut into 1-inch pieces
1
small turnip (about 6 to 8 ounces),
cut into 1-inch pieces
1
small sweet potato or yam
(about 7 to 8 ounces), cut into 1-inch pieces
2
medium carrots, cut into 1-inch pieces
1
medium parsnip, cut into 1-inch pieces
½
teaspoon ground cinnamon
3 to 4 sprigs fresh thyme, leaves removed
and stems discarded
2 to 3 pinches cayenne, or to taste
.BLFTBCPVUDVQT
1
1
1
½
2
½
1
¾
3
1½
1
4
tablespoon ghee* or butter
½-inch piece fresh ginger, peeled and halved
small onion, cut into ½-inch pieces
jalapeño, seeded and cut into ½-inch pieces
garlic cloves
teaspoon ground cumin
teaspoon garam masala**
pinch turmeric
teaspoon kosher or sea salt
cups water
cups dried red lentils
small dried chile, left whole
ounces fresh spinach
1. Put the ghee or butter into the blender jar. Set timer for 30
NJOVUFTBOEUFNQFSBUVSFPO.FEJVN0ODFUIFHIFFPS
CVUUFSCFHJOTUPNFMUBEEUIFHJOHFSPOJPOKBMBQFÒPBOE
HBSMJD$PWFSBOETUJSVTJOHBCPVURVJDLCVSTUTUPCSFBL
VQ0ODFWFHFUBCMFTIBWFTPGUFOFEBEEUIFDVNJOHBSBN
NBTBMBUVSNFSJDBOETBMUTUJSBGFXUJNFTUPDPNCJOFBOEUP
DPBUUIFTBVUÊFEWFHFUBCMFT4DSBQFEPXOUIFTJEFTPGUIF
KBSJGOFFEFE0ODFNJOVUFTSFNBJOTXJUDIUP-PX
allowing flavors to develop. Stir every few minutes.
1VUUIFPJMJOUPUIFCMFOEFSKBS4FUUJNFSGPSNJOVUFTBOE
UFNQFSBUVSFPO.FEJVN0ODFUIFPJMJTIPUBEEUIFHBSMJD
BOETIBMMPU$PWFSBOETUJSVTJOHRVJDLCVSTUTUPCSFBLVQ
$POUJOVFUPTBVUÊTUJSSJOHPDDBTJPOBMMZ
0ODFUJNFFYQJSFTBEEUIFCSPUITBMUBOEQFQQFS4FUPO
)JHIGPSNJOVUFT0ODFCSPUIDPNFTUPBCPJMBEEUIF
remaining ingredients. Set timer for 30 minutes and
UFNQFSBUVSFPO.FEJVN
0ODFUJNFFYQJSFTBEEUIFXBUFSBOETUJSPODFUPDPNCJOF
"EEUIFMFOUJMTBOEDIJMF4FUUJNFSGPSUPNJOVUFTBOE
UFNQFSBUVSFPO)JHI0ODFNJYUVSFDPNFTUPBCPJM4FUUJNFS
GPSNJOVUFTBOEUFNQFSBUVSFPO.FEJVN
0ODFUJNFFYQJSFTCMFOEPOTQFFEBOEHSBEVBMMZSBJTJOHUP
speed 3 for 2 minutes or until completely smooth.
5BTUFBOEBEKVTUTFBTPOJOHBTEFTJSFE
0ODFUJNFFYQJSFTSFNPWFUIFDIJMFXJUIBXPPEFOTQPPO
and stir in the spinach in two batches.
Nutritional information per serving (1 cup):
$BMPSJFTGSPNGBU
tDBSCHtQSPHtGBUHtTBUGBUH
tDIPMNHtTPENHtDBMDNHtGJCFSH
5BTUFBOEBEKVTUTFBTPOJOHBTEFTJSFE
*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):
$BMPSJFTGSPNGBU
tDBSCHtQSPHtGBUHtTBUGBUH
tDIPMNHtTPENHtDBMDNHtGJCFSH
16
Dressings and Sauces
Basic Vinaigrette
5IJTTJNQMFWJOBJHSFUUFJTQFSGFDUPWFSBTBMBEPGNJYFEHSFFOTBOE
GSFTIWFHFUBCMFT4VCTUJUVUJOH›UFBTQPPOTPGIFSCFTEF
Provence for the combined basil/thyme/marjoram is an easy way
UPDIBOHFJUVQBCJUBOETBWFTPOUIFBNPVOUPGESJFEIFSCTZPV
need to have on hand.
.BLFTBCPVUDVQ
¼
1
¼
½
½
¼
¼
½
¾
cup red wine vinegar
teaspoon Dijon-style mustard
cup fresh parsley
teaspoon dried basil
teaspoon dried thyme
teaspoon dried tarragon
teaspoon ground white pepper
teaspoon kosher salt
cup extra virgin olive oil
4FUUJNFSGPSNJOVUFTBOEUFNQFSBUVSFPO.FEJVNTUJSSJOH
constantly until dressing is heated through.
Walnut-Parsley Pesto
5IJTSFDJQFJTBGSFTIBMUFSOBUJWFUPUSBEJUJPOBMQFTUPFTQFDJBMMZJO
UIFDPPMFSNPOUITXIFOCBTJMJTOPUBTQMFOUJGVM
.BLFTBCPVU›DVQT
½
1
2
cup walnuts, lightly toasted
garlic clove
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
0ODFUIFNJYUVSFJTDPNCJOFEDBSFGVMMZSFNPWFUIF
measuring cup from the cover of the blender. Blend on speed
BOETMPXMZBEEUIFPJMUISPVHIUIFMJEPQFOJOH5IFQSPDFTT
TIPVMEUBLFBCPVU˜NJOVUFT
5BTUFBOEBEKVTUTFBTPOJOHBTEFTJSFE
Nutritional information per serving (1 tablespoon):
$BMPSJFTGSPNGBU
tDBSCHtQSPHtGBUHtTBUGBUH
tDIPMNHtTPENHtDBMDNHtGJCFSH
1. Put the walnuts in the blender jar. Run on speeds 1 to 3 for
BCPVUUPTFDPOETPSVOUJMGJOFMZDIPQQFE
2. With the unit running on speed 1. Carefully remove the
measuring cup from the cover of the blender. Gradually add
UIFHBSMJDBOEQBSTMFZUISPVHIUIFMJEPQFOJOH-FUSVOVOUJM
SPVHIMZDIPQQFETUPQQJOHUPTDSBQFEPXOUIFTJEFTPGUIF
jar as necessary.
Warm Vinaigrette
This delicious vinaigrette will become
a favorite after the first bite.
"EEUIF1BSNFTBOTBMUQFQQFSBOE[FTU1VMTFUPUJNFT
to mix. Add the lemon juice and blend on speed 1. Remove
UIFNFBTVSJOHDVQBOETMPXMZQPVS˜DVQPGUIFPMJWFPJM
VTJOHBMJRVJENFBTVSJOHDVQUISPVHIUIFMJEPQFOJOHXIJMF
the mixer is running. Scrape down as necessary and let run
until desired consistency. Add remaining oil for thinner
consistency.
.BLFTBCPVUDVQ
3
8IJMFCMFOEJOHPOTQFFEHSBEVBMMZBEESFNBJOJOHPJMJOB
TMPXCVUTUFBEZTUSFBNUISPVHIUIFMJEPQFOJOH-FUNJYUVSF
blend an additional 30 seconds after all has been added.
Nutritional information per serving (1 tablespoon):
$BMPSJFTGSPNGBU
tDBSCHtQSPHtGBUHtTBUGBUH
tDIPMNHtTPENHtDBMDNHtGJCFSH
1VUUIFWJOFHBSNVTUBSEQBSTMFZTQJDFTBOETBMUJOUP
CMFOEFSKBS#MFOEPOTQFFEVOUJMDPNCJOFEBOEQBSTMFZJT
GJOFMZDIPQQFEBCPVUTFDPOETTUPQQJOHUPTDSBQFEPXO
the sides of the jar as necessary).
¾
1
1
2
¼
0ODFWFHFUBCMFTIBWFTPGUFOFEUVSOVOJUPGGBOEBEEBMM
SFNBJOJOHJOHSFEJFOUTUISPVHIUIFMJEPQFOJOHFYDFQUGPSUIF
reserved olive oil. Stir to combine.
cup extra virgin olive oil, divided
garlic clove
small shallot, cut into ½-inch pieces
tablespoons Dijon-style mustard
teaspoon kosher or sea salt
pinch freshly ground black pepper
tablespoons champagne vinegar
5PTUPSFUSBOTGFSUPBHMBTTKBSPSCPXMUBQUPSFNPWFBMMBJS
CVCCMFTBOEFWFOPVUUIFTVSGBDF'MPBUBMBZFSPGPMJWFPJMPO
UPQDPWFSXJUIQMBTUJDXSBQBOESFGSJHFSBUF5IFQFTUPXJMM
LFFQGPSEBZTJOUIFSFGSJHFSBUPSPSJUNBZCFGSP[FO
1. Put one teaspoon of olive oil into the blender jar and set on
.FEJVNGPSNJOVUFT0ODFUIFPJMJTIPUBEEUIFHBSMJDBOE
TIBMMPU$PWFSBOETUJSUPCSFBLVQVTJOHRVJDLCVSTUT
Nutritional information per serving (1 tablespoon):
$BMPSJFTGSPNGBU
tDBSCHtQSPHtGBUHtTBUGBUH
tDIPMNHtTPENHt$BMDNHtGJCFSH
17
2. Put the olive oil into the blender jar and set timer for 3
NJOVUFTBOEUFNQFSBUVSFPO.FEJVN$PWFSXJUINFBTVSJOH
DVQSFNPWFE0ODFUIFPJMJTIPUVQBEEUIFTIBMMPUTHBSMJD
BOEBQJODIPGTBMUTUJSSJOHGSFRVFOUMZVOUJMWFHFUBCMFTBSF
soft.
Green Goddess Dressing
"EFMJDJPVTWFHHJFESFTTJOHUIBUFWFOZPVSLJETXJMMMPWF
.BLFTBCPVUDVQ
1
1
2
2
garlic clove
green onion/scallion, cut into 1-inch pieces
anchovy fillets
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
"EEUIFSFNBJOJOHTBMUTVHBSCSPUIBOESFTFSWFEDIJMFT4FU
UJNFSGPSNJOVUFTBOEUFNQFSBUVSFPO.FEJVNTUJSSJOH
occasionally.
0ODFVOJUUVSOTPGGSFUVSONFBTVSJOHDBQUPMJEBOECMFOEPO
TQFFETUPGPSBCPVUNJOVUFTPSVOUJMDPNQMFUFMZ
smooth.
5BTUFBOEBEKVTUTFBTPOJOHBTEFTJSFE
Nutritional information per serving (2 tablespoons):
$BMPSJFTGSPNGBU
tDBSCHtQSPHtGBUHtTBUGBUH
tDIPMNHtTPENHtDBMDNHtGJCFSH
Light Marinara Sauce
5IJTWFSTBUJMFTBVDFJTTPFBTZUPNBLFBOEJUGSFF[FTXFMMUPP
.BLFTBCPVUDVQT
1VUBMMPGUIFJOHSFEJFOUTSFTFSWJOHUBCMFTQPPOTPGUIF
XBUFSJOUPUIFCMFOEFSKBS#MFOEPOTQFFETUPGPSBCPVU
NJOVUFPSVOUJMGVMMZCMFOEFETUPQQJOHUPTDSBQFEPXOTJEFT
of the jar as necessary.
2. Add additional water as needed to reach the desired
DPOTJTUFODZ5BTUFBOEBEKVTUTFBTPOJOHBTEFTJSFE
Nutritional information per serving (2 tablespoons):
$BMPSJFTGSPNGBU
tDBSCHtQSPHtGBUHtTBUGBUH
tDIPMHtTPEHtDBMDNHtGJCFSH
Red Chile Sauce
.BLFTBCPVUDVQT
1
2
2
½
2
2
tablespoon extra virgin olive oil
garlic cloves
small onion, cut into ½-inch pieces
teaspoon kosher salt, divided
can (28-ounce) whole plum tomatoes in purée
teaspoon freshly ground black pepper
teaspoon dried oregano
tablespoons granulated sugar
large leaves fresh basil, torn into small pieces
1. Put the oil into the blender jar. Cover and set timer for 10
NJOVUFTBOEUFNQFSBUVSFPO.FEJVN0ODFPJMJTIPUBEEUIF
garlic and onion. Stir a few times to coat with the oil and to
CSFBLVQ-FBWFUPTBVUÊTUJSSJOHPDDBTJPOBMMZ
"USBEJUJPOBMTNPLZTQJDZTBVDFUIJTJTEFMJDJPVTPWFSNPTU
.FYJDBOEJTIFTFTQFDJBMMZFODIJMBEBT
9
1
5
½
¼
1
½
½
1 to 2
6
0ODFUJNFFYQJSFTBEEUIFSFNBJOJOHJOHSFEJFOUTBOETFU
UJNFSGPSNJOVUFTBOEUFNQFSBUVSFPO)JHI0ODFUIF
NJYUVSFDPNFTUPBCPJM4FUUJNFSGPSNJOVUFTBOE
UFNQFSBUVSFPO.FEJVN3FNPWFUIFNFBTVSJOHDVQGSPN
the lid while cooking. Be sure to replace to stir occasionally
while cooking.
dried chiles (any mix of Anaheim,
New Mexico and/or Ancho)
tablespoon olive oil
small shallots, cut into ½-inch pieces
garlic cloves
teaspoon kosher salt, divided
tablespoons dark brown sugar
cups chicken broth, low sodium
0ODFUIFUJNFIBTFYQJSFECMFOEPOTQFFEGPSTFDPOET
PSVOUJMEFTJSFEDPOTJTUFODZ*GBDIVOLJFSTUZMFTBVDFJT
EFTJSFEQVMTFUPCMFOE
5BTUFBOEBEKVTUTFBTPOJOHBTEFTJSFE
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
UIFZTPGUFOBCPVUUPNJOVUFT0ODFTPGUDBSFGVMMZ
SFNPWFBMMTFFETBOETUFNTBOEDVUJOUPJODIQJFDFT
reserve.
/PUF*GBUIJDLFSTBVDFJTEFTJSFEPODFCMFOEFETJNNFSGPS
BEEJUJPOBMUJNFXJUINFBTVSJOHDVQSFNPWFEVOUJMEFTJSFE
consistency is achieved.
Nutritional information per serving (¼ cup):
$BMPSJFTGSPNGBU
tDBSCHtQSPHtGBUHtTBUGBUH
tDIPMNHtTPENHtDBMDNHtGJCFSH
Romesco Sauce
Salsa Verde
5IJTTBVDFPG4QBOJTIPSJHJOJTEFMJDJPVTTFSWFEXJUIHSJMMFE
DIJDLFOWFHFUBCMFTPSFWFOHSJMMFETFBGPPE
"UBOHZTBVDFGPSZPVSGBWPSJUF.FYJDBOEJTIo
USZJUXJUIUBDPTFODIJMBEBTPSFWFOGBKJUBT
.BLFTBCPVU˜DVQT
.BLFTBCPVUDVQT
1
2
6
2
∕3
2
1
1
1
3
2 to 3
1
2
¼
¼
½
1
1
¼
tablespoon extra virgin olive oil
shallots, cut into ½-inch pieces
garlic cloves
cup almonds, toasted
cups white bread, crust removed
and cut into ½-inch pieces (about 2 standard slices)
can (28-ounce) whole plum tomatoes, drained
roasted red peppers
cup sherry vinegar
cup sherry
cup chicken or vegetable broth
teaspoon smoked paprika
teaspoon kosher salt
teaspoon freshly ground black pepper
½
¼
2
tablespoon extra virgin olive oil
medium onion, cut into ½-inch pieces
pound tomatillos, cut into ½-inch pieces
garlic cloves
jalapeño or serrano peppers, seeded
and cut into ½-inch pieces
cup lightly packed fresh cilantro
juice from ½ lime
teaspoon sea or kosher salt
teaspoons honey
1. Put the olive oil into the blender jar. Set timer for 20 minutes
BOEUFNQFSBUVSFPO.FEJVN0ODFIPUBEEUIFPOJPO
TUJSSJOHGSFRVFOUMZUPTBVUÊ0ODFUIFPOJPOIBTTPGUFOFEBEE
about 1⁄ 3PGUIFUPNBUJMMPTBOEUIFHBSMJDBOETUJSGSFRVFOUMZ
0ODFUIFZBSFTPGUFOFESFQFBUXJUIUIFSFNBJOJOHUIJSET
1. Put the oil into the blender jar. Cover and set timer for 5
NJOVUFTBOEUFNQFSBUVSFPO.FEJVN0ODFIPUBEEUIF
TIBMMPUTBOEHBSMJDTUJSSJOHGSFRVFOUMZVOUJMTPGUFOFE
0ODFUIFUJNFFYQJSFTBOEUIFWFHFUBCMFTBSFTPGUBEEUIF
remaining ingredients and blend on speeds 2 to 4 for about 1
NJOVUFPSVOUJMQVSÊFE
0ODFUJNFFYQJSFTBOEUIFWFHFUBCMFTBSFTPGUBEEUIF
BMNPOET#MFOEPOTQFFETUPGPSBCPVUUPTFDPOET
or until chopped. Add the remaining ingredients in the order
MJTUFE4FUUJNFSGPSNJOVUFTBOEUFNQFSBUVSFPO.FEJVN
5BTUFBOEBEKVTUTFBTPOJOHBTEFTJSFE
Nutritional information per serving (2 tablespoons):
$BMPSJFTGSPNGBU
tDBSCHtQSPHtGBUHtTBUGBUH
tDIPMNHtTPENHtDBMDNHtGJCFSH
0ODFVOJUTIVUTPGGCMFOETUBSUJOHPOTQFFEBOEHSBEVBMMZ
SBJTJOHUPTQFFEVOUJMGVMMZQVSÊFEBCPVU
1 minute.
5BTUFBOEBEKVTUTFBTPOJOHBTEFTJSFE
Nutritional information per serving (¼ cup):
$BMPSJFTGSPNGBU
tDBSCHtQSPHtGBUHtTBUGBUH
tDIPMNHtTPENHtDBMDNHtGJCFSH
19
Desserts
Chocolate Banana Crème Brûlée
1. Put the water into the blender jar. Set timer for 12 minutes
BOEUFNQFSBUVSFPO)JHI0ODFXBUFSDPNFTUPBCPJMBCPVU
NJOVUFT
BEEBQQMFTTQJDFTBOETBMUJGVTJOH
BOETXJUDIUP
.FEJVN4UJSPDDBTJPOBMMZUPJODPSQPSBUFUIFDPPLFEBQQMFT
GSPNUIFCPUUPNDPPLJOHBMMBQQMFTVOUJMTPGUBOE
homogenous.
Cuisinart®NBLFTUIJTJNQSFTTJWFEFTTFSURVJDLBOEFBTZ#PUI
kids and adults will love it.
.BLFTTJYTFSWJOHT
2
1
1
4
6
8
1
cups heavy cream
cup whole milk
teaspoon pure vanilla extract
ounces milk chocolate, roughly chopped
large egg yolks
tablespoons granulated sugar, divided
banana, cut into ½-inch slices
"EEMFNPOKVJDFBOENBQMFTZSVQJGVTJOH
*GOFDFTTBSZ
blend on speed 1 until desired consistency is reached.
Nutritional information per serving (½ cup):
$BMPSJFTGSPNGBU
tDBSCHtQSPHtGBUHtTBUGBUH
tDIPMNHtTPENHtDBMDNHtGJCFSH
Coconut Custards
1. Preheat oven to 325°F with the rack in the middle position.
The coconut gives these custards a delicious rich texture.
1VUUIFDSFBNNJMLBOEWBOJMMBJOUPUIFCMFOEFSKBS$PWFSBOE
TFUUJNFSGPSNJOVUFTBOEUFNQFSBUVSFPO.FEJVNTUJSSJOH
every few minutes.
.BLFTGPVSTFSWJOHT
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.
1
∕³
½
¼
½
2
4
½
¼
#BLFGPSNJOVUFTPSVOUJMKVTUTFU$PPMUPSPPN
temperature and then chill overnight.
1. Preheat oven to 300°F. Pour 1 inch of warm water into a
JODITRVBSFQBO
#FGPSFTFSWJOHFWFOMZUPQXJUIUIFCBOBOBTMJDFTBOEMJCFSBMMZ
TQSJOLMFUIFSFTFSWFETVHBSPWFSFBDI6TJOHBLJUDIFOUPSDI
DBSBNFMJ[FUIFTVHBSCZRVJDLMZNPWJOHUIFGMBNFCBDLBOE
forth about 1 inch above the ramekin.
1VUUIFDPDPOVUNJMLDSFBNBOEFYUSBDUTJOUPUIFCMFOEFSKBS
DPWFSBOETUJSUPNJY4FUUJNFSGPSNJOVUFTBOEUFNQFSBUVSF
on High.
2
0ODFUIFDSFBNNJMLNJYUVSFJTIPUBOEGPBNZUVSOIFBUPGG
JGUJNFIBTOPUFYQJSFE
BEEUIFDIPDPMBUFZPMLTBOE
UBCMFTQPPOTPGUIFTVHBSTUJSSJOHDPOUJOVPVTMZVOUJMGVMMZ
CMFOEFEBOEIPNPHFOPVTBCPVUTFDPOET
Nutritional information per serving:
$BMPSJFTGSPNGBU
tDBSCHtQSPHtGBUHtTBUGBUH
tDIPMNHtTPENHtDBMDNHtGJCFSH
8IJMFNJYUVSFJTTUFFQJOHXIJTLUIFFHHTZPMLTTVHBSBOE
TBMUUPHFUIFSJOBNJYJOHCPXMBOEUIFOUSBOTGFSUPBMJRVJE
NFBTVSJOHDVQGPSFBTZQPVSJOH0ODFUIFNJYUVSFIBT
GJOJTIFETUFFQJOHCMFOEPOTQFFE8JUIUIFVOJUSVOOJOH
gradually add the egg mixture through lid opening. Continue
POTQFFEGPSBOBEEJUJPOBMUPTFDPOETPSVOUJM
homogenous.
A healthy afternoon treat for you and your family.
.BLFTBCPVU˜DVQT
1
1 to 2
1 to 2
1 to 2
1 to 2
1 to 2
8IFOUJNFFYQJSFTBEEUIFTISFEEFEDPDPOVUBOETFUUJNFS
GPSNJOVUFTBOEUFNQFSBUVSFPO.FEJVNTUJSSJOH
PDDBTJPOBMMZ.JYUVSFTIPVMECFGPBNZBOEIPUCVUOPU
boiling.
0ODFUJNFFYQJSFTMFUNJYUVSFTUFFQJOCMFOEFSKBSGPS
minutes.
Cinnamon-Maple Applesauce
½
4
can (13.5-ounce) unsweetened coconut milk
cup heavy cream
teaspoon pure vanilla extract
teaspoon coconut extract
cup unsweetened shredded coconut
large eggs
large egg yolks
cup granulated sugar
teaspoon table salt
cup water
medium to large apples (about 1½ pounds),
peeled, cored and cut into 1-inch pieces
teaspoon ground cinnamon
pinches ground nutmeg
pinches ground cloves
pinches kosher or sea salt (optional)
teaspoons fresh lemon juice
tablespoons pure maple syrup (optional)
6. Pour the mixture through a fine strainer set over a mixing
CPXMTRVFF[JOHPVUBOZFYDFTTMJRVJEGSPNUIFTISFEEFE
DPDPOVUEJTDBSEDPDPOVU
-FUTJUGPSBCPVUNJOVUFTBOE
then spoon off the top layer of foam from the mixture.
%JWJEFNJYUVSFFWFOMZBNPOHGPVSJOEJWJEVBMDVTUBSEDVQT
ounces each). Place individual custards into the prepared
QBOXJUIXBUFSXSBQUJHIUMZXJUIBMVNJOVNGPJMBOEQMBDFJO
PWFO#BLFGPSBCPVUUPNJOVUFTVOUJMKVTUTFUUIF
centers will still move slightly when shaken).
20
0ODFDPPMUPUIFUPVDIXSBQFBDIDVTUBSEJOEJWJEVBMMZXJUI
plastic and refrigerate at least 2 hours before serving.
%JWJEFUIFCMFOEFENJYUVSFBNPOHTJYPVODFSBNFLJOT
Chill overnight.
Nutritional information per serving:
$BMPSJFTGSPNGBU
tDBSCHtQSPHtGBUHtTBUGBUHt
DIPMNHtTPENHtDBMDNHtGJCFSH
Nutritional information per serving:
$BMPSJFTGSPNGBU
tDBSCHtQSPHtGBUHtTBUGBUHt
DIPMNHtTPENHtDBMDNHtGJCFSH
Lemon-Lavender Sorbet
Crème Anglaise
The subtle floral notes of the lavender work nicely with the lemon
in this refreshing sorbet.
:PVDBOVTFBTJTGPSBTBVDFPSGSFF[FJUJOUPJDFDSFBN
.BLFTBCPVUDVQTTBVDFDVQTJDFDSFBN
.BLFTBCPVUDVQTUFO˜DVQTFSWJOHT
2½
3¾
2
2
1
cups Lavender Simple Syrup (page 6)
cups fresh lemon juice (from about 10 to 12 lemons)
1. Combine all ingredients and mix well.
5VSOPOB$VJTJOBSU®*DF$SFBN.BLFSQPVSUIFNJYUVSFJOUP
UIFGSP[FOGSFF[FSCPXMBOEMFUNJYVOUJMUIJDLFOFEBCPVU
UPNJOVUFTEFQFOEJOHPOXIJDINPEFMZPVBSFVTJOH
1
5
1½
5IFTPSCFUXJMMIBWFBTPGUDSFBNZUFYUVSF*GBGJSNFS
DPOTJTUFODZJTEFTJSFEUSBOTGFSUIFTPSCFUUPBOBJSUJHIU
DPOUBJOFSBOEQMBDFJOGSFF[FSGPSBCPVUIPVST3FNPWF
GSPNGSFF[FSBCPVUNJOVUFTCFGPSFTFSWJOH
1VUUIFNJMLDSFBNIBMGPGUIFTVHBSTBMUBOETDSBQFEWBOJMMB
seeds into the blender jar. Cover and blend on speed 1 for
BCPVUTFDPOET4FUUJNFSGPSNJOVUFTBOEUFNQFSBUVSF
PO)JHITUJSSJOHFWFSZGFXNJOVUFT
Nutritional information per serving (based on ½ cup):
$BMPSJFTGSPNGBU
tDBSCHtQSPHtGBUHtTBUGBUH
tDIPMNHtTPENHtDBMDNHtGJCFSH
8IJMFNJYUVSFJTIFBUJOHQVUUIFZPMLTSFNBJOJOHTVHBSBOE
extract into a bowl and whisk until light and thickened.
Reserve.
Mascarpone-Honey Panna Cotta
0ODFUJNFFYQJSFTUIFNJYUVSFTIPVMECFIPUBOEGPBNZCVU
OPUCPJMJOHJGOPUBEETPNFNPSFUJNFUVSOUPCMFOEPO
TQFFE8JUIUIFVOJUPOHSBEVBMMZBEEZPMLNJYUVSFUISPVHI
the lid opening in the cover.
5PBTUFEDIPQQFEQJTUBDIJPTBSFBXPOEFSGVMUPQQJOH
GPSUIJTSJDIBOEDSFBNZQBOOBDPUUB
.BLFTTJYTFSWJOHT
2
1¼
2
½
¹∕3
¾
1
3
cups whole milk
cups heavy cream
cup granulated sugar, divided
pinch table salt
whole vanilla bean, halved and seeds scraped
(pod saved for another use or discarded)
large egg yolks
teaspoons pure vanilla extract
0ODFBMMUIFZPMLNJYUVSFIBTCFFOBEEFEBOEUIPSPVHIMZ
CMFOEFETFUUJNFSGPSNJOVUFTBOEUFNQFSBUVSFPO
.FEJVN8IJMFNJYUVSFJTIFBUJOHJUJTOFDFTTBSZUP4UJSFWFSZ
few minutes.
tablespoons water
teaspoons unflavored powdered gelatin
cups heavy cream, divided
cup granulated sugar
cup nonfat plain yogurt
cup mascarpone
teaspoon pure vanilla extract
tablespoons honey
5. Sauce is done when it can coat the back of the spoon – the
NJYUVSFNVTU/05CPJMPSUIFZPMLTXJMMPWFSDPPL:PVXJMMCF
able to tell when it's done – the mixture leaves a thickened
DPBUJOHPOUIFJOTJEFPGUIFKBS"MTPUIFNJYUVSFTIPVMEOPU
HPCFZPOEž'
6. Pour the mixture through a fine mesh strainer. Bring to room
temperature. Cover and chill for at least 2 hours or overnight.
6TFBTJTGPSBDSÍNFBOHMBJTFPSGSFF[FJOUPJDFDSFBNCZ
following the instructions for your ice cream maker.
1PVSXBUFSJOUPBTNBMMNJYJOHCPXMPSMJRVJENFBTVSJOHDVQ
4QSJOLMFHFMBUJOPWFSUIFXBUFSTUJSUPNJY-FUTUBOEVOUJMTFU
about 15 minutes.
Nutritional information per serving (based on ½ cup ice cream):
$BMPSJFTGSPNGBU
tDBSCHtQSPHtGBUHtTBUGBUHt
DIPMNHtTPENHtDBMDNHtGJCFSH
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
EJTTPMWFUIFTVHBS0ODFUIFNJYUVSFTUBSUTUPTJNNFSUVSO
the unit off and add the gelatin mixture. Stir to combine.
Nutritional information per serving (based on 2 tablespoons sauce):
$BMPSJFTGSPNGBU
tDBSCHtQSPHtGBUHtTBUGBUHt
DIPMNHtTPENHtDBMDNHtGJCFSH
3. Add the remaining cream and all of the other ingredients to
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until well combined.
21
Pumpkin Bread Pudding
Dairy-Free Chocolate Mousse
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1
12
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1
1
1
1¼
6
½
1
½
1½
¹∕8
¹∕8
tablespoon unsalted butter
pound challah loaf, cut into 2-inch cubes
can (12-ounce) evaporated lowfat milk
cups heavy cream
large eggs
tablespoon pure vanilla extract
can (15 ounce) pumpkin purée
(about 1½ to 1¾ cups)
cup plus 2 tablespoons granulated sugar
teaspoons ground cinnamon
teaspoon ground allspice
teaspoon ground ginger
pinch freshly ground nutmeg
¹∕ ³
½
1
cup soy milk
ounces semi-sweet chocolate
(roughly chopped) or chocolate chips
cup granulated sugar
tablespoon pure vanilla extract
package silken tofu (14 to 16 ounces),
drained and cut into 1-inch cubes
1. Put the soy milk into the blender jar. Cover and Set timer for
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homogenous.
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blender lid and add the tofu cubes through the lid opening
with the unit on speed 1.
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1 minute.
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bowl.
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on the counter to remove any air bubbles. Wrap with plastic
and refrigerate for at least 2 hours before serving.
2. Put the remaining ingredients into the blender jar in the order
listed and cover. Starting on speed 1 and gradually raising to
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seconds.
Nutritional information per serving:
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3. Pour egg mixture over the bread cubes and toss together so
that all of the bread cubes are coated with egg mixture
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to room temperature for 30 minutes before proceeding).
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with a rim that is at least 2 inches. Place in the oven and
carefully pour warm water into the larger outer pan until the
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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):
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22