Blend and Cook Soupmaker
2
RECIPE TIPS
It is easy to prepare your favorite soup and sauce
recipes in the Blend and Cook Soupmaker by following
these simple tips.
For soup/sauce making:
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Approximately 5 to 10 minutes is a good start to
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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.
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depending on the amount of ingredients in the
blender jar.
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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.
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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
โ
3
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lessened when the blender cover is in place.
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remove the measuring cup during the cooking
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it is necessary to stir every few minutes during
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milk proteins from scalding on the bottom.
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blender jar is secured tightly on blender base before
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Blending cold ingredients:
r๎๎Grinding/Chopping Nuts - 1VU๎๎๎DVQ๎TIFMMFE๎
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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r๎๎Bread, 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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r๎๎Crushing Ice - 1VU๎VQ๎UP๎๎๎TUBOEBSE๎JDF๎DVCFT๎
JOUP๎UIF๎CMFOEFS๎KBS๎๎$PWFS๎๎1VMTF๎๎VTJOH๎TIPSU๎CVSTUT๎๎
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.
r๎๎Grating Fresh Citrus Zest - 'PS๎CFTU๎SFTVMUT๎๎
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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r๎๎Baby Food - $PNCJOF๎๎๎DVQ๎WFHFUBCMFT๎๎GSVJU๎PS๎
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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.
TEMPERATURE GUIDE
High
High temperature
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Perfect Simmer temperature
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Steeping
3
r๎๎Grinding Hard Cheese - $VU๎DIFFTF๎JOUP๎๎๎JODI๎
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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.
r๎๎Grinding Spices - 'PS๎CFTU๎SFTVMUT๎๎CMFOEFS๎KBS๎BOE๎
cutting assembly must be clean and dry. Put ยผ 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.
r๎๎Whipping Cream - *G๎QPTTJCMF๎๎DIJMM๎CMFOEFS๎KBS๎BOE๎
cutting assembly in refrigerator for 15 minutes. Put
1 cup heavy or whipping cream into blender jar.
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not overblend โ 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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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.
QUICK REFERENCE GUIDE โ BLENDER
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is in Standby mode
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5P๎DIBOHF๎TQFFET๎ 5VSO๎EJBM๎UP๎EFTJSFE๎4QFFE
5P๎QVMTF๎ In Standby mode turn dial to
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Repeat as needed
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on Speed 2 or until desired consis๎
tency is reached
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๎BOE๎EFBDUJWBUF๎CMFOEFS๎
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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 4NPPUI๎BOE๎GVMM๎CPEJFE
.BZPOOBJTF๎ 1 5IJDL๎BOE๎DSFBNZ
Salad dressings 1
Completely blended and
emulsified
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or less at a time)
2
Coarse to fine
๎๎๎๎UP๎๎๎๎TFD๎๎
Heavy or whipping cream 1
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๎๎๎NJO๎๎
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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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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
4
Drinks
#BTJM๎-FNPOBEF ................................ 5
Super Green Smoothie ........................... 5
Berry Cherry Smoothie ........................... 5
Fresh Fruit Smoothie ............................ 5
Protein to Go Smoothie .......................... 6
$MBTTJD๎'SP[FO๎.BSHBSJUB๎ ......................... 6
'SP[FO๎.VETMJEF ................................ 6
(JOHFS๎+BTNJOF๎.BS๎iUFBu๎OJ ...................... 6
4JNQMF๎4ZSVQ๎๎XJUI๎WBSJBUJPOT๎ ..................... 6
.PDIB๎4IBLF .................................. 6
Chai .......................................... 7
Hot Chocolate .................................. 7
0SBOHF๎8IJUF๎)PU๎$IPDPMBUF ...................... 7
.VMMFE๎8JOF ................................... 7
Breakfast and Brunch
Apple Filling for Crรชpes .......................... ๎
Crรชpe Batter ................................... ๎
Whole Wheat Buttermilk Pancakes ................. ๎
Blueberry Sauce ................................ 9
Warm Peach Compote ........................... 9
Frittata with Greens and Parmesan ................. 9
Starters
Roasted Vegetable Spread ....................... 10
Zucchini Custards
.............................. 10
Soups
Parsnip and Apple Soup ..........................11
Chilled Borscht .................................11
Carrot and Ginger Soup ..........................11
-FOUJM๎4PVQ ................................... 12
Chicken Noodle Soup ........................... 12
Roasted Red Pepper Soup ....................... 12
5PNBUP๎4PVQ .................................. 13
Corn and Clam Chowder ........................ 13
-JHIUFOFE๎#SPDDPMJ๎BOE๎1PUBUP๎4PVQ ............... 13
Green Pea and Spinach Soup .................... 14
"TQBSBHVT๎-FFL๎4PVQ .......................... 14
Creamy Greens Soup ........................... 14
$VSSJFE๎$PDPOVU๎BOE๎#VUUFSOVU๎4RVBTI๎4PVQ ....... 15
Pasta e Fagiole ................................ 15
Root Vegetable Soup ........................... 16
4QJOBDI๎%BM ................................... 16
Dressings and Sauces
Basic Vinaigrette ............................... 17
Warm Vinaigrette .............................. 17
8BMOVU๎1BSTMFZ๎1FTUP ........................... 17
(SFFO๎(PEEFTT๎%SFTTJOH ........................ ๎๎
Red Chile Sauce ............................... ๎๎
-JHIU๎.BSJOBSB๎4BVDF ........................... ๎๎
Romesco Sauce ............................... 19
Salsa Verde ................................... 19
Desserts
$IPDPMBUF๎#BOBOB๎$SรNF๎#SรMรF .................. 20
$JOOBNPO๎.BQMF๎"QQMFTBVDF .................... 20
Coconut Custards .............................. 20
-FNPO๎-BWFOEFS๎4PSCFU ......................... 21
.BTDBSQPOF๎)POFZ๎1BOB๎$PUUB ................... 21
Crรจme Anglaise ................................ 21
Pumpkin Bread Pudding ......................... 22
%BJSZ๎'SFF๎$IPDPMBUF๎.PVTTF .................... 22
RECIPES
5
Drinks
Basil Lemonade
The slight hint of basil in this homemade lemonade
is a refreshing change to a classic.
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6 ounces fresh lemon juice
8 ounces simple syrup (page 6)
6 large basil leaves
12 ounces seltzer
1. Put ingredients into the blender jar in order listed.
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for 1 minute.
3. Serve over ice.
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Nutritional information per serving:
$BMPSJFT๎๎๎๎๎๎๎๎๎GSPN๎GBU๎๎t๎DBSC๎๎๎๎H๎t๎QSP๎๎๎H๎t๎GBU๎๎H๎t๎TBU๎๎GBU๎๎H๎
t๎DIPM๎๎๎NH๎t๎TPE๎๎๎NH๎t๎DBMD๎๎๎NH๎t๎GJCFS๎๎H
Super Green Smoothie
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more vegetables into your diet.
.BLFT๎BCPVU๎TJY๎๎๎PVODF๎TFSWJOHT
1ยฝ cups apple juice
1 cup pineapple juice
1 cup 1-inch cubed fresh mango (about 1 small fruit)
1ยฝ cups frozen mango pieces
2 bananas, cut into 1-inch pieces
3 kiwis, peeled and cut into 1-inch pieces
1 cup loosely packed parsley, stems trimmed
2 generous handfuls fresh baby spinach
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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.
3. Serve immediately.
Nutritional information per serving:
$BMPSJFT๎๎๎๎๎๎๎๎๎GSPN๎GBU๎๎t๎DBSC๎๎๎๎H๎t๎QSP๎๎๎H๎t๎GBU๎๎H๎t๎TBU๎๎GBU๎๎H๎
t๎DIPM๎๎๎NH๎t๎TPE๎๎๎๎๎NH๎t๎DBMD๎๎๎๎NH๎t๎GJCFS๎๎H
Berry Cherry Smoothie
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to start the day.
.BLFT๎BCPVU๎GPVS๎๎๎PVODF๎TFSWJOHT
ยฝ cup coconut water
ยฝ cup plain yogurt
2 bananas, cut into 1-inch pieces
1 cup fresh strawberries, hulled and quartered
1 cup frozen blueberries
1 cup frozen cherries
1 to 2 tablespoons honey (optional)
1. Put ingredients into the blender jar in order listed.
๎๎๎ #MFOE๎PO๎TQFFE๎๎๎VOUJM๎TNPPUI๎๎BCPVU๎๎๎NJOVUF๎
3. Serve immediately.
Nutritional information per serving:
$BMPSJFT๎๎๎๎๎๎๎๎๎๎GSPN๎GBU๎๎t๎DBSC๎๎๎๎H๎t๎QSP๎๎๎H๎t๎GBU๎๎H๎t๎TBU๎๎GBU๎๎H๎
t๎DIPM๎๎๎NH๎t๎TPE๎๎๎๎NH๎t๎DBMD๎๎๎๎NH๎t๎GJCFS๎๎H
Fresh Fruit Smoothie
Layers of fresh fruit blend in just seconds
to make this all-fruit smoothie.
.BLFT๎BCPVU๎GJWF๎๎๎PVODF๎TFSWJOHT
ยฝ cup orange juice
1 cup 1-inch cubed cantaloupe
1 medium banana, cut into 1-inch slices
1 cup 1-inch cubed mango (about 1 small fruit)
ยพ cup 1-inch cubed pineapple
1 cup raspberries or mixed berries (fresh or frozen)
ยพ cup 1-inch cubed pineapple
(fresh or canned, drained)
1 cup navel orange segments
1 cup hulled and halved strawberries
1 cup ice cubes (about 6 standard)
1. Put ingredients into the blender jar in order listed.
๎๎๎ #MFOE๎PO๎TQFFE๎๎๎VOUJM๎TNPPUI๎๎BCPVU๎๎๎๎UP๎๎๎๎TFDPOET๎
3. Serve immediately.
Note: Be sure the fruit is really ripe for the sweetest
smoothie.
Nutritional information per serving:
$BMPSJFT๎๎๎๎๎๎๎๎๎GSPN๎GBU๎๎t๎DBSC๎๎๎๎H๎t๎QSP๎๎๎H๎t๎GBU๎๎H๎t๎TBU๎๎GBU๎๎H๎
t๎DIPM๎๎๎NH๎t๎TPE๎๎๎๎NH๎t๎DBMD๎๎๎๎NH๎t๎GJCFS๎๎H
6
Protein to Go Smoothie
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.BLFT๎BCPVU๎GJWF๎๎๎PVODF๎TFSWJOHT
1ยฝ cups soy, almond or hemp milk
(cowโs milk may also be used)
ยฝ cup plain or vanilla yogurt
1 banana, quartered
1 frozen banana, cut into ยฝ-inch pieces
1ยฝ cups mixed frozen berries
2 tablespoons protein powder
2 tablespoons honey (optional)
1. Put ingredients into the blender jar in order listed.
๎๎๎ #MFOE๎PO๎TQFFE๎๎๎VOUJM๎TNPPUI๎๎BCPVU๎๎๎๎UP๎๎๎๎TFDPOET๎
3. Serve immediately.
Nutritional information per serving:
$BMPSJFT๎๎๎๎๎๎๎๎๎๎GSPN๎GBU๎๎t๎DBSC๎๎๎๎H๎t๎QSP๎๎๎H๎t๎GBU๎๎H๎t๎TBU๎๎GBU๎๎H๎
t๎DIPM๎๎๎NH๎t๎TPE๎๎๎๎NH๎t๎DBMD๎๎๎๎NH๎t๎GJCFS๎๎H
Classic Frozen Margarita
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.BLFT๎BCPVU๎TFWFO๎๎๎PVODF๎TFSWJOHT
1 cup fresh lime juice
1ยผ cups tequila
1 cup Triple Sec
ยผ cup simple syrup, chilled (page 6)
4 cups standard ice cubes
1. Put ingredients in the blender jar in order listed.
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๎๎๎ 4FSWF๎JNNFEJBUFMZ๎๎/PUF๎UIBU๎JG๎UIF๎NBSHBSJUB๎TJUT๎๎JU๎XJMM๎OFFE๎
to be stirred before serving.
Nutritional information per serving:
$BMPSJFT๎๎๎๎๎๎๎๎๎GSPN๎GBU๎๎t๎DBSC๎๎๎๎H๎t๎QSP๎๎๎H๎t๎GBU๎๎H๎t๎TBU๎๎GBU๎๎H๎
t๎DIPM๎๎๎NH๎t๎TPE๎๎๎NH๎t๎DBMD๎๎๎NH๎t๎GJCFS๎๎H
Frozen Mudslide
A delicious version of an adult milkshake.
.BLFT๎BCPVU๎TFWFO๎๎๎PVODF๎TFSWJOHT
ยผ cup Kahlรบa
ยผ cup vodka
2 tablespoons Irish cream liqueur
4 cups vanilla ice cream
1. Put ingredients into the blender jar in order listed.
๎๎๎ 1VMTF๎BCPVU๎๎๎๎UP๎๎๎๎UJNFT๎๎VOUJM๎IPNPHFOPVT๎
3. Serve immediately.
Nutritional information per serving:
$BMPSJFT๎๎๎๎๎๎๎๎๎๎GSPN๎GBU๎๎t๎DBSC๎๎๎๎H๎t๎QSP๎๎๎H๎t๎GBU๎๎๎H๎t๎TBU๎๎GBU๎๎๎H๎
t๎DIPM๎๎๎๎๎NH๎t๎TPE๎๎๎๎NH๎t๎DBMD๎๎๎๎๎NH๎t๎GJCFS๎๎H
Ginger Jasmine Mar-โteaโ-ni
The jasmine notes balance the fruit well in this exotic cocktail.
.BLFT๎UXP๎๎๎PVODF๎TFSWJOHT
2 ounces chilled jasmine tea
4 ounces vodka
2 ounces ginger simple syrup, chilled (recipe follows)
ยฝ ounce peach schnapps
ยฝ ounce fresh squeezed orange juice
(juice from about ยฝ small orange)
ice
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2. Blend on speed 2 to completely combine.
3. Fill a cocktail shaker with ice. Place cocktail ingredients into
the shaker. Shake well and pour evenly between 2 martini
glasses. Serve immediately.
Nutritional information per serving:
$BMPSJFT๎๎๎๎๎๎๎๎๎GSPN๎GBU๎๎t๎DBSC๎๎๎๎H๎t๎QSP๎๎๎H๎t๎GBU๎๎H๎t๎TBU๎๎GBU๎๎H๎
t๎DIPM๎๎๎NH๎t๎TPE๎๎๎NH๎t๎DBMD๎๎๎NH๎t๎GJCFS๎๎H
Simple Syrup (with variations)
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from cocktails to iced tea.
.BLFT๎BCPVU๎๎๎UP๎๎๎๎DVQT
2 cups water
2 cups granulated sugar
1. Put the water and sugar into the blender jar. Set timer for 10
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combine.
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3. Cool before using.
Ginger Syrup -๎"GUFS๎4UFQ๎๎๎๎BEE๎๎๎DVQ๎PG๎SPVHIMZ๎DIPQQFE๎
HJOHFS๎๎BQQSPYJNBUFMZ๎UXP๎๎๎JODI๎QFFMFE๎QJFDFT๎๎๎4FU๎UJNFS๎GPS๎
๎๎๎NJOVUFT๎BOE๎UFNQFSBUVSF๎PO๎-PX๎UP๎JOGVTF๎๎4USBJO๎BOE๎DIJMM๎
before using.
Lavender Syrup -๎"GUFS๎4UFQ๎๎๎๎BEE๎๎๎DVQ๎PG๎ESJFE๎'SFODI๎
MBWFOEFS๎๎4UJS๎PODF๎UP๎JODPSQPSBUF๎๎-FU๎TUFFQ๎GPS๎๎๎๎NJOVUFT๎๎
Strain and chill before using.
Mocha Shake
This thick and rich shake will take care of your
chocolate craving immediately.
.BLFT๎BCPVU๎FJHIU๎๎๎PVODF๎TFSWJOHT๎
ยฝ cup reduced-fat milk
4 teaspoons instant espresso
ยผ cup chocolate syrup
4 cups premium ice cream (we recommend
1ยฝ cups chocolate and 2ยฝ cups vanilla)
1. Put the milk and espresso into the blender jar. Blend on
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7
๎๎๎"EE๎UIF๎TZSVQ๎BOE๎JDF๎DSFBN๎๎3VO๎PO๎TQFFE๎๎๎๎HSBEVBMMZ๎
SBJTJOH๎UP๎TQFFE๎๎๎GPS๎BCPVU๎๎๎๎NJOVUFT๎๎PS๎VOUJM๎
homogenous.
3. Serve immediately.
Nutritional information per serving:
$BMPSJFT๎๎๎๎๎๎๎๎๎๎GSPN๎GBU๎๎t๎DBSC๎๎๎๎H๎t๎QSP๎๎๎H๎t๎GBU๎๎๎H๎t๎TBU๎๎GBU๎๎H๎
t๎DIPM๎๎๎๎๎NH๎t๎TPE๎๎๎๎NH๎t๎DBMD๎๎๎๎๎NH๎t๎GJCFS๎๎H
Chai
8IJMF๎UIJT๎UFB๎JT๎CFTU๎QSFQBSFE๎XJUI๎IBMG๎๎๎IBMG๎๎
reduced fat or soy milk may be substituted.
.BLFT๎TJY๎๎๎PVODF๎TFSWJOHT
4ยฝ cups half & half
ยฝ tablespoon pure vanilla extract
12 bags black tea
ยฝ teaspoon freshly ground black pepper
ยฝ teaspoon ground cloves
1 teaspoon ground cinnamon
6 star anise pods
2 1x1-inch piece of peeled fresh ginger
ยผ teaspoon orange zest
4 tablespoons honey
1. Put half & half and vanilla into the blender jar. Set timer for 20
minutes and temperature on High until milk is hot and foamy.
Stir mixture every few minutes.
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BOE๎[FTU๎๎4UJS๎NJYUVSF๎XJUI๎B๎XPPEFO๎TQPPO๎UISPVHI๎UIF๎MJE๎
opening as the stir function will break up the tea bags.
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steep the ingredients.
๎๎๎ 0ODF๎UIF๎UFB๎IBT๎TUFFQFE๎๎QPVS๎UISPVHI๎B๎TUSBJOFS๎BOE๎GVMMZ๎
TRVFF[F๎PVU๎UFB๎GSPN๎UFB๎CBHT๎๎SFTFSWJOH๎UIF๎UFB๎BOE๎
discarding the bags.
5. Stir in tea and honey and serve.
Nutritional information per serving:
$BMPSJFT๎๎๎๎๎๎๎๎๎๎GSPN๎GBU๎๎t๎DBSC๎๎๎๎H๎t๎QSP๎๎๎H๎t๎GBU๎๎๎H๎t๎TBU๎๎GBU๎๎๎H๎
t๎DIPM๎๎๎๎NH๎t๎TPE๎๎๎๎NH๎t๎DBMD๎๎๎๎๎NH๎t๎GJCFS๎๎H
Hot Chocolate
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.BLFT๎TJY๎๎๎PVODF๎TFSWJOHT
3ยฝ cups whole milk
4 teaspoons cocoa powder
8 ounces semisweet chocolate,
finely chopped (may use chocolate chips)
๎๎๎ 1VU๎UIF๎NJML๎JOUP๎UIF๎CMFOEFS๎KBS๎๎$PWFS๎BOE๎TFU๎UJNFS๎GPS๎๎๎
NJOVUFT๎BOE๎UFNQFSBUVSF๎PO๎)JHI๎๎TUJSSJOH๎FWFSZ๎GFX๎NJOVUFT๎
๎๎๎ 0ODF๎NJML๎JT๎IPU๎BOE๎GPBNZ๎PO๎UIF๎UPQ๎๎CVU๎OPU๎CPJMJOH๎๎BEE๎
the cocoa powder and chocolate and set timer for 15 minutes
BOE๎UFNQFSBUVSF๎PO๎.FEJVN๎๎4UJS๎JO๎UIF๎CFHJOOJOH๎BOE๎FWFSZ๎
few minutes during cooking time to blend ingredients.
3. Serve immediately once time expires.
Nutritional information per serving:
$BMPSJFT๎๎๎๎๎๎๎๎๎๎GSPN๎GBU๎๎t๎DBSC๎๎๎๎H๎t๎QSP๎๎๎H๎t๎GBU๎๎๎H๎t๎TBU๎๎GBU๎๎H๎
t๎DIPM๎๎๎๎NH๎t๎TPE๎๎๎๎NH๎t๎DBMD๎๎๎๎๎NH๎t๎GJCFS๎๎H
Orange White Hot Chocolate
Orange and white chocolate together
make a delicious combination.
.BLFT๎BCPVU๎TJY๎๎๎PVODF๎TFSWJOHT
3ยฝ cups whole milk
8 ounces white chocolate,
finely chopped (may use white chocolate chips)
1 teaspoon pure orange extract
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NJOVUFT๎BOE๎UFNQFSBUVSF๎PO๎)JHI๎๎TUJSSJOH๎FWFSZ๎GFX๎NJOVUFT๎
๎๎๎ 0ODF๎NJML๎JT๎IPU๎BOE๎GPBNZ๎PO๎UIF๎UPQ๎๎CVU๎OPU๎CPJMJOH๎๎BEE๎
UIF๎XIJUF๎DIPDPMBUF๎๎TFU๎UP๎-PX๎GPS๎๎๎๎NJOVUFT๎BOE๎TUJS๎
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:
$BMPSJFT๎๎๎๎๎๎๎๎๎GSPN๎GBU๎๎t๎DBSC๎๎๎๎H๎t๎QSP๎๎๎H๎t๎GBU๎๎๎H๎t๎TBU๎๎GBU๎๎๎H๎
t๎DIPM๎๎๎๎NH๎t๎TPE๎๎๎๎NH๎t๎DBMD๎๎๎๎๎NH๎t๎GJCFS๎๎H
Mulled Wine
+VTU๎UIF๎TNFMM๎PG๎UIF๎TQJDFT๎TUFFQJOH๎FWPLFT๎UIF๎GFFMJOH๎
PG๎UIF๎IPMJEBZT๎๎"๎WBSJBUJPO๎UP๎UIJT๎USBEJUJPOBM๎SFDJQF๎JT๎UP๎DIJMM๎
JU๎BOE๎VTF๎JU๎BT๎UIF๎GPVOEBUJPO๎GPS๎B๎TQJDZ๎TBOHSJB๎
.BLFT๎BCPVU๎TFWFO๎๎๎PVODF๎TFSWJOHT
1 bottle of red wine
3 cinnamon sticks
pinch ground nutmeg
8 whole cloves
1 orange, zested
ยฝ cup packed light brown sugar
7 slices orange peel, for serving
๎๎๎ 1VU๎BMM๎JOHSFEJFOUT๎JOUP๎UIF๎CMFOEFS๎KBS๎๎TUJS๎UPHFUIFS๎XJUI๎B๎
XPPEFO๎TQPPO๎๎BT๎UIF๎4UJS๎GVODUJPO๎XJMM๎CSFBL๎VQ๎UIF๎
cinnamon sticks. Cover and set timer for 5 minutes and
UFNQFSBUVSF๎PO๎.FEJVN๎๎.JYUVSF๎TIPVME๎CF๎XBSNFE๎UISPVHI๎๎
but not boiling.
๎๎๎ 4FU๎UJNFS๎GPS๎๎๎๎NJOVUFT๎BOE๎UFNQFSBUVSF๎PO๎-PX๎๎BMMPXJOH๎
spices to steep in the wine.
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peel.
Nutritional information per serving:
$BMPSJFT๎๎๎๎๎๎๎๎๎GSPN๎GBU๎๎t๎DBSC๎๎๎๎H๎t๎QSP๎๎๎H๎t๎GBU๎๎H๎t๎TBU๎๎GBU๎๎H๎
t๎DIPM๎๎๎NH๎t๎TPE๎๎๎NH๎t๎DBMD๎๎๎๎NH๎t๎GJCFS๎๎H
๎
Breakfast and Brunch
Apple Filling for Crรชpes
6TF๎UIJT๎BT๎B๎GJMMJOH๎GPS๎DSรQFT๎๎SFDJQF๎CFMPX๎๎
PS๎PO๎UPQ๎PG๎XBGGMFT๎PS๎QBODBLFT๎
.BLFT๎BCPVU๎๎๎DVQT
3 tablespoons unsalted butter, cut into tablespoons
3 Granny Smith apples, peeled, cored,
and cut into ยฝ-inch dice
1
โ
3
cup granulated sugar
ยพ teaspoon ground cinnamon
pinch table salt
1. Put the butter in the blender jar. Set timer for 15 minutes and
UFNQFSBUVSF๎PO๎.FEJVN๎๎0ODF๎CVUUFS๎IBT๎NFMUFE๎BEE๎
๎๎DVQ๎PG๎UIF๎BQQMFT๎BOE๎๎๎PG๎UIF๎TVHBS๎๎$PWFS๎BOE๎TUJS๎๎
VTJOH๎RVJDL๎CVSTUT๎UP๎NJY๎BOE๎CSFBL๎EPXO๎UIF๎BQQMFT๎๎
๎๎๎ $POUJOVF๎XJUI๎SFNBJOJOH๎BQQMFT๎๎๎DVQ๎BU๎B๎UJNF๎๎XBJUJOH๎BOE๎
BMMPXJOH๎TPNF๎MJRVJE๎UP๎BDDVNVMBUF๎GSPN๎UIF๎DPPLJOH๎BQQMFT๎
before adding the next batch. Stir between each addition 3 to
5 times.
๎๎๎ 0ODF๎BMM๎BQQMFT๎BSF๎BEEFE๎๎JO๎BCPVU๎๎๎๎NJOVUFT๎๎TUJS๎VTJOH๎
long pulses to achieve an even consistency.
๎๎๎ 0ODF๎BMM๎JOHSFEJFOUT๎BSF๎BEEFE๎BOE๎UJNF๎FYQJSFT๎๎TFU๎UJNFS๎GPS๎
๎๎๎NJOVUFT๎BOE๎UFNQFSBUVSF๎PO๎.FEJVN๎๎4UJS๎PDDBTJPOBMMZ๎
while the mixture is cooking.
5. Serve warm or at room temperature.
Nutritional information per serving (2 tablespoons):
$BMPSJFT๎๎๎๎๎๎๎๎๎GSPN๎GBU๎๎t๎DBSC๎๎๎H๎t๎QSP๎๎๎H๎t๎GBU๎๎H๎t๎TBU๎๎GBU๎๎H๎
t๎DIPM๎๎๎NH๎t๎TPE๎๎๎NH๎t๎DBMD๎๎๎NH๎t๎GJCFS๎๎H
Crรชpe Batter
&YUSFNFMZ๎WFSTBUJMF๎๎UIJT๎SFDJQF๎TIPVME๎CF๎BEEFE๎UP๎FWFSZPOF๎T๎
DPMMFDUJPO๎๎5IF๎DSรQFT๎DBO๎CF๎GJMMFE๎XJUI๎TXFFU๎JUFNT๎๎DJOOBNPO๎
TVHBS๎BOE๎GSVJU๎๎XIJQQFE๎DSFBN๎BOE๎DIPDPMBUF๎๎
or savory (eggs and ham; vegetables and hollandaise).
.BLFT๎BCPVU๎๎๎๎FJHIU๎JODI๎DSรQFT
ยผ cup unsalted butter, cut into tablespoons
1 cup reduced-fat milk, room temperature
ยพ cup unbleached, all-purpose flour
ยฝ teaspoon salt
1 tablespoon granulated sugar
3 large eggs, room temperature
1 teaspoon pure vanilla extract
1 teaspoon unsalted butter, room temperature
1. Put butter in the blender jar. Set timer for 4 minutes and
UFNQFSBUVSF๎PO๎.FEJVN๎๎0ODF๎CVUUFS๎IBT๎NFMUFE๎BEE๎UIF๎
NJML๎BOE๎UIFO๎UVSO๎UIF๎VOJU๎PGG๎๎"EE๎UIF๎GMPVS๎๎TBMU๎BOE๎TVHBS๎UP๎
the blender jar and then blend on speed 1. Scrape the sides
of the blender jar and blend to incorporate any ingredients
that may be clinging to the jar.
๎๎๎ 8JUI๎UIF๎VOJU๎SVOOJOH๎PO๎TQFFE๎๎๎๎BEE๎FHHT๎POF๎B๎UJNF๎BOE๎
then the vanilla. Raise to speed 3 to fully blend the mixture
so it has no lumps.
๎๎๎ *G๎UJNF๎BMMPXT๎๎MFU๎UIF๎CBUUFS๎SFTU๎JO๎UIF๎SFGSJHFSBUPS๎GPS๎BU๎MFBTU๎
๎๎IPVS๎๎#FGPSF๎VTJOH๎CBUUFS๎๎XIJTL๎UP๎SF๎CMFOE๎๎TUSBJOJOH๎JG๎
necessary to remove any lumps.
๎๎๎ .FMU๎UIF๎UFBTQPPO๎PG๎CVUUFS๎JO๎BO๎๎๎JODI๎TLJMMFU๎TFU๎PWFS๎
NFEJVN๎IFBU๎๎0ODF๎QBO๎JT๎IPU๎๎BEE๎B๎TDBOU๎๎๎DVQ๎PG๎CBUUFS๎
UP๎UIF๎QBO๎๎NPWJOH๎UIF๎CBUUFS๎BSPVOE๎RVJDLMZ๎UP๎NBLF๎B๎UIJO๎
DPBUJOH๎PO๎UIF๎QBO๎๎$PPL๎UIF๎DSรQF๎GPS๎๎๎UP๎๎๎NJOVUFT๎๎VOUJM๎
UIF๎FEHFT๎KVTU๎TUBSU๎UP๎CSPXO๎๎BOE๎UIFO๎DBSFGVMMZ๎GMJQ๎BOE๎
finish the other side for an additional minute. Continue
cooking crรชpes until the batter is gone.
๎๎๎ 4FSWF๎XJUI๎BQQMF๎GJMMJOH๎๎QSFWJPVT๎SFDJQF๎๎
Nutritional information per crรชpe:
$BMPSJFT๎๎๎๎๎๎๎๎๎GSPN๎GBU๎๎t๎DBSC๎๎๎H๎t๎QSP๎๎๎H๎t๎GBU๎๎H๎t๎TBU๎๎GBU๎๎H๎๎
t๎DIPM๎๎๎๎NH๎t๎TPE๎๎๎๎NH๎t๎DBMD๎๎๎๎NH๎t๎GJCFS๎๎H
Whole Wheat Buttermilk Pancakes
8IJMF๎UIF๎XIPMF๎XIFBU๎GMPVS๎JT๎B๎IFBMUIJFS๎WFSTJPO๎๎
BMM๎QVSQPTF๎DBO๎CF๎VTFE๎BT๎B๎TVCTUJUVUF๎
.BLFT๎BCPVU๎๎๎๎QBODBLFT
1ยพ cups whole wheat flour
2 tablespoons granulated sugar
2 teaspoons baking powder
ยผ teaspoon baking soda
ยฝ teaspoon table salt
ยฝ teaspoon orange zest
2 tablespoons unsalted butter
1 large egg
1ยฝ cups buttermilk
ยฝ cup plain yogurt
1 tablespoon extra virgin olive oil
1 teaspoon pure vanilla extract
๎๎๎ 1VU๎UIF๎GMPVS๎๎TVHBS๎๎CBLJOH๎QPXEFS๎๎CBLJOH๎TPEB๎๎TBMU๎BOE๎
[FTU๎UPHFUIFS๎JO๎B๎TNBMM๎NJYJOH๎CPXM๎๎8IJTL๎UP๎DPNCJOF๎๎
reserve.
2. Put the butter in the blender jar. Set timer for 1 minute and
UFNQFSBUVSF๎PO๎-PX๎BOE๎MFU๎CVUUFS๎NFMU๎๎UIJT๎UBLFT๎BCPVU๎๎๎๎
TFDPOET๎๎๎5VSO๎VOJU๎PGG๎๎
๎๎๎ 1VU๎BMM๎MJRVJE๎JOHSFEJFOUT๎UPHFUIFS๎JO๎B๎MBSHF๎MJRVJE๎NFBTVSJOH๎
DVQ๎๎3VO๎CMFOEFS๎PO๎TQFFE๎๎๎BOE๎TMPXMZ๎BEE๎UIF๎MJRVJE๎
JOHSFEJFOUT๎UISPVHI๎UIF๎QPVS๎TQPVU๎PO๎UPQ๎PG๎UIF๎MJE๎๎0ODF๎UIF๎
JOHSFEJFOUT๎IBWF๎NJYFE๎XFMM๎๎BEE๎IBMG๎PG๎UIF๎ESZ๎JOHSFEJFOUT๎๎
1VMTF๎PODF๎๎BOE๎UIFO๎SVO๎PO๎TQFFE๎๎๎GPS๎BCPVU๎๎๎๎TFDPOET๎๎
9
Scrape down blender jar and then add remaining dry
ingredients and then pulse to combine. Be careful not to
PWFS๎NJY๎PS๎UIF๎QBODBLFT๎XJMM๎CF๎UPVHI๎
๎๎๎ 1SFQBSF๎QBODBLFT๎VTJOH๎B๎๎๎DVQ๎NFBTVSJOH๎DVQ๎UP๎TDPPQ๎
pancakes onto preheated greased pan to cook.
Nutritional information per pancake:
$BMPSJFT๎๎๎๎๎๎๎๎๎GSPN๎GBU๎๎t๎DBSC๎๎๎H๎t๎QSP๎๎๎H๎t๎GBU๎๎H๎t๎TBU๎๎GBU๎๎H๎
t๎DIPM๎๎๎๎NH๎t๎TPE๎๎๎๎๎NH๎t๎DBMD๎๎๎๎NH๎t๎GJCFS๎๎H
Blueberry Sauce
5IJT๎TBVDF๎JT๎TP๎WFSTBUJMF๎๎8IJMF๎XF๎GJOE๎JU๎UP๎CF๎B๎QFSGFDU๎UPQQJOH๎
UP๎PVS๎8IPMF๎8IFBU๎1BODBLFT๎๎QSFWJPVT๎SFDJQF๎๎๎JU๎JT๎BMTP๎EFMJDJPVT๎
PO๎UPQ๎PG๎B๎CPXM๎PG๎WBOJMMB๎JDF๎DSFBN๎
.BLFT๎BCPVU๎๎๎๎DVQT๎
4 cups (2 pints) fresh blueberries
ยผ cup pure maple syrup
pinch sea salt
ยฝ tablespoon fresh lemon juice
ยฝ tablespoon cornstarch
๎๎๎ 1VU๎BMM๎PG๎UIF๎JOHSFEJFOUT๎JOUP๎UIF๎CMFOEFS๎KBS๎๎$PWFS๎๎
with the measuring cup removed.
๎๎๎ 4FU๎UJNFS๎GPS๎๎๎๎NJOVUFT๎BOE๎UFNQFSBUVSF๎PO๎.FEJVN๎๎0ODF๎
IFBUJOH๎CFHJOT๎๎TUJS๎PDDBTJPOBMMZ๎EVSJOH๎UIF๎DPPLJOH๎UJNF๎
๎๎๎ 0ODF๎UJNF๎FYQJSFT๎๎CMFOE๎PO๎TQFFE๎๎๎๎JODSFBTJOH๎UP๎TQFFE๎๎๎
GPS๎๎๎๎TFDPOET๎๎*G๎B๎QVSรF๎JT๎QSFGFSSFE๎๎CMFOE๎VQ๎UP๎TQFFE๎๎๎
for 30 seconds.
๎๎๎ 4FSWF๎JNNFEJBUFMZ๎๎PS๎USBOTGFS๎UP๎BO๎BJSUJHIU๎DPOUBJOFS๎BOE๎
store in the refrigerator for up to one week. Can be served
warm or at room temperature.
Nutritional information per serving (2 tablespoons):
$BMPSJFT๎๎๎๎๎๎๎๎GSPN๎GBU๎๎t๎DBSC๎๎๎H๎t๎QSP๎๎๎H๎t๎GBU๎๎H๎t๎TBU๎๎GBU๎๎H๎
t๎DIPM๎๎๎NH๎t๎TPE๎๎๎NH๎t๎DBMD๎๎๎NH๎t๎GJCFS๎๎H
Warm Peach Compote
This is delicious served warm over oatmeal
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PO๎UPQ๎PG๎XBSN๎UPBTU๎PS๎TDPOFT๎๎
.BLFT๎BCPVU๎๎๎๎DVQT๎
ยผ cup water
1 pound (about 3 to 4 small to medium) peaches,
cut into ยฝ-inch dice
3 tablespoons honey
pinch sea salt
ยผ teaspoon ground cinnamon
ยฝ cup walnut pieces
๎๎๎ 1VU๎JOHSFEJFOUT๎JOUP๎UIF๎CMFOEFS๎KBS๎JO๎PSEFS๎MJTUFE๎๎$PWFS๎๎XJUI๎
the measuring cup removed.
๎๎๎ 4FU๎UJNFS๎GPS๎๎๎๎NJOVUFT๎BOE๎UFNQFSBUVSF๎PO๎.FEJVN๎๎0ODF๎
IFBUFE๎๎TUJS๎FWFSZ๎GFX๎NJOVUFT๎UP๎NJY๎๎๎
๎๎๎ 'PS๎B๎TNPPUIFS๎DPNQPUF๎๎CMFOE๎PO๎TQFFE๎๎๎VOUJM๎EFTJSFE๎
consistency.
4. Serve warm or chilled.
Nutritional information per serving (2 tablespoons):
$BMPSJFT๎๎๎๎๎๎๎๎๎GSPN๎GBU๎๎t๎DBSC๎๎๎H๎t๎QSP๎๎๎H๎t๎GBU๎๎H๎t๎TBU๎๎GBU๎๎H๎
t๎DIPM๎๎๎NH๎t๎TPE๎๎๎NH๎t๎DBMD๎๎๎NH๎t๎GJCFS๎๎H
Frittata with Greens and Parmesan
Frittatas are a great alternative to traditional omelets.
5SZ๎UIJT๎POF๎m๎ZPV๎XJMM๎OPU๎CF๎EJTBQQPJOUFE๎๎
.BLFT๎UFO๎UP๎UXFMWF๎TFSWJOHT
nonstick cooking spray
1 tablespoon extra virgin olive oil
1 shallot, cut into ยฝ-inch pieces
1 garlic clove, smashed
3 to 4 tablespoons water
(heartier greens require more water)
8 ounces mixed greens
(collards, beet, kale, escarole, chicory, etc.),
discard rough stems, cut or tear into large pieces
12 large eggs
ยพ cup whole or reduced-fat milk
ยฝ teaspoon kosher or sea salt
1 to 2 pinches freshly ground black pepper
8 medium to large fresh basil leaves
3 to 4 ounces Parmesan, finely grated
๎๎๎ 1SFIFBU๎PWFO๎UP๎๎๎๎๎'๎๎-JHIUMZ๎DPBU๎B๎๎๎๎JODI๎PWFO๎QSPPG๎๎
OPOTUJDL๎TLJMMFU๎๎UIF๎$VJTJOBSU
ยฎ
GreenGourmet
ยฎ
Skillet is the
perfect pan for this recipe) with nonstick cooking spray.
2. Put the oil in the blender jar. Set timer for 5 minutes and
UFNQFSBUVSF๎PO๎-PX๎๎0ODF๎PJM๎JT๎IPU๎BEE๎UIF๎TIBMMPU๎BOE๎
HBSMJD๎๎TUJS๎๎๎UP๎๎๎UJNFT๎UP๎CSFBL๎VQ๎๎-FU๎TBVUร๎๎TUJSSJOH๎PGUFO๎๎
until the vegetables have softened.
๎๎๎ 0ODF๎UIF๎WFHFUBCMFT๎BSF๎TPGU๎๎BOE๎XJUI๎UIF๎VOJU๎TUJMM๎PO๎IJHI๎๎
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.
๎๎๎ 5IF๎HSFFOT๎XJMM๎CF๎CSJHIU๎๎"EE๎UIF๎FHHT๎๎NJML๎๎TBMU๎๎QFQQFS๎
and basil. Blend on speeds 2 to 3 for 30 seconds to combine.
5. Set the prepared skillet over medium heat. Pour mixture into
UIF๎IPU๎QBO๎BOE๎UPQ๎XJUI๎1BSNFTBO๎๎-FU๎DPPL๎VOUJM๎KVTU๎TFU๎๎
adjusting heat as necessary to prevent the bottom from
getting too dark.
๎๎๎ 5SBOTGFS๎UP๎UIF๎QSFIFBUFE๎PWFO๎BOE๎DPPL๎VOUJM๎GSJUUBUB๎JT๎QVGGFE๎
BOE๎CSPXOFE๎PO๎UPQ๎๎BCPVU๎๎๎๎NJOVUFT๎๎
๎๎๎๎ "GUFS๎CBLJOH๎๎MFU๎GSJUUBUB๎TJU๎GPS๎๎๎NJOVUFT๎CFGPSF๎TMJDJOH๎BOE๎
serving.
Nutritional information per serving (based on 12 servings):
$BMPSJFT๎๎๎๎๎๎๎๎๎๎GSPN๎GBU๎๎t๎DBSC๎๎๎H๎t๎QSP๎๎๎๎H๎t๎GBU๎๎H๎t๎TBU๎๎GBU๎๎H๎
t๎DIPM๎๎๎๎๎NH๎t๎TPE๎๎๎๎๎NH๎t๎DBMD๎๎๎๎๎NH๎t๎GJCFS๎๎H
10
Starters
Roasted Vegetable Spread
5IF๎SJDI๎BOE๎TXFFU๎GMBWPST๎PG๎UIF๎SPBTUFE๎WFHFUBCMFT๎๎BMPOH๎XJUI๎
UIF๎UBOHJOFTT๎PG๎UIF๎DBQFST๎BOE๎WJOFHBS๎๎NBLF๎UIJT๎SFDJQF๎B๎NBUDI๎
GPS๎NBOZ๎JUFNT๎๎8F๎MPWF๎JU๎PO๎UPBTUFE๎CSFBE๎PS๎DSBDLFST๎๎PS๎FWFO๎
BT๎B๎TBVDF๎PWFS๎DPVTDPVT๎PS๎QBTUB๎๎
.BLFT๎BCPVU๎๎๎๎DVQT
2 tablespoons extra virgin olive oil, divided
ยฝ medium red onion, cut into ยฝ-inch pieces
6 garlic cloves, smashed
1 tablespoon water
ยฝ medium eggplant, cut into ยฝ-inch pieces
1 tablespoon balsamic vinegar
2 roasted red peppers (jarred or fresh), drained
and cut into ยฝ-inch pieces
ยผ teaspoon sea salt
ยผ teaspoon freshly ground black pepper
8 large fresh basil leaves
ยฝ tablespoon capers, drained
1. Put 1 tablespoon of the oil in the blender jar. Set timer for 30
NJOVUFT๎BOE๎UFNQFSBUVSF๎PO๎)JHI๎๎8IFO๎UIF๎PJM๎JT๎IFBUFE๎๎
add the onion and garlic. Cover the blender jar and stir 2 to 3
UJNFT๎UP๎CSFBL๎VQ๎๎4BVUร๎GPS๎๎๎๎NJOVUFT๎๎TUJSSJOH๎PO๎PDDBTJPO๎
๎๎๎ 8IFO๎๎๎๎NJOVUFT๎SFNBJO๎๎BEE๎UIF๎XBUFS๎BOE๎FHHQMBOU๎BOE๎
TUJS๎๎๎UP๎๎๎UJNFT๎UP๎NJY๎๎$POUJOVF๎TBVUรJOH๎BOE๎TUJSSJOH๎PO๎
occasion until the eggplant is soft and completely
JODPSQPSBUFE๎XJUI๎UIF๎POJPO๎BOE๎HBSMJD๎๎TDSBQJOH๎EPXO๎UIF๎
sides if needed.
๎๎๎ 8IFO๎NBDIJOF๎UVSOT๎PGG๎๎BEE๎UIF๎SFNBJOJOH๎JOHSFEJFOUT๎BOE๎
blend on speeds 1 to 2 until desired consistency is reached โ
this spread is delicious slightly chunky or smooth depending
on personal preference.
๎๎๎ 5BTUF๎BOE๎BEKVTU๎TFBTPOJOH๎BT๎EFTJSFE๎
๎๎๎ $BO๎CF๎TFSWFE๎XBSN๎๎SPPN๎UFNQFSBUVSF๎PS๎DPME๎๎
Nutritional information per serving (2 tablespoons):
$BMPSJFT๎๎๎๎๎๎๎๎๎GSPN๎GBU๎๎t๎DBSC๎๎๎H๎t๎QSP๎๎๎H๎t๎GBU๎๎H๎๎t๎TBU๎๎GBU๎๎H๎
t๎DIPM๎๎๎NH๎t๎TPE๎๎๎๎NH๎t๎DBMD๎๎๎NH๎t๎GJCFS๎๎H
Zucchini Custards
-JHIU๎BOE๎GMVGGZ๎BOE๎DIPDL๎GVMM๎PG๎GSFTI๎[VDDIJOJ๎๎
UIFTF๎MJUUMF๎DVTUBSET๎BSF๎QFSGFDU๎TUBSU๎UP๎B๎NFBM๎๎
PS๎FWFO๎BT๎QBSU๎PG๎B๎MJHIU๎MVODI๎๎
.BLFT๎TJY๎TFSWJOHT
ยฝ tablespoon unsalted butter
1 small onion, cut into ยฝ-inch pieces
2 small zucchini, shredded and drained in a colander
or paper towel to remove any excess moisture
2 to 3 ounces feta, crumbled
1
1
โ
3
cups heavy cream
4 large eggs
ยผ teaspoon sea salt, plus more to taste
pinch freshly ground black pepper
1. Preheat oven to 400ยฐF.
2. Put the butter into the blender jar. Set timer for 5 minutes and
UFNQFSBUVSF๎PO๎.FEJVN๎๎0ODF๎CVUUFS๎IBT๎NFMUFE๎BEE๎UIF๎
POJPO๎๎$PWFS๎UIF๎CMFOEFS๎KBS๎BOE๎TUJS๎๎VTJOH๎RVJDL๎CVSTUT๎UP๎
CSFBL๎VQ๎๎-FU๎TBVUร๎๎TUJSSJOH๎PDDBTJPOBMMZ๎๎8IFO๎UJNF๎FYQJSFT๎๎
allow mixture to cool for about 5 minutes.
๎๎๎ 8IJMF๎DPPMJOH๎๎EJWJEF๎UIF๎TISFEEFE๎[VDDIJOJ๎BNPOH๎๎๎
SBNFLJOT๎๎5PQ๎XJUI๎UIF๎GFUB๎๎BHBJO๎๎FWFOMZ๎EJWJEFE๎CFUXFFO๎
each one.
๎๎๎ 0ODF๎UIF๎POJPO๎IBT๎DPPMFE๎๎BEE๎UIF๎DSFBN๎๎FHHT๎๎TBMU๎BOE๎
pepper. Blend on speed 2 for 20 seconds. Pour evenly over
[VDDIJOJ๎BOE๎GFUB๎JO๎SBNFLJOT๎๎1VU๎SBNFLJOT๎PO๎B๎SJNNFE๎
CBLJOH๎TIFFU๎๎CBLF๎JO๎QSFIFBUFE๎PWFO๎GPS๎BCPVU๎๎๎๎NJOVUFT๎๎
or until a knife when inserted into custard comes out clean.
Nutritional information per serving:
$BMPSJFT๎๎๎๎๎๎๎๎๎๎GSPN๎GBU๎๎t๎DBSC๎๎๎H๎t๎QSP๎๎๎H๎t๎GBU๎๎๎H๎t๎TBU๎๎GBU๎๎๎H๎
t๎DIPM๎๎๎๎๎NH๎t๎TPE๎๎๎๎๎NH๎t๎DBMD๎๎๎๎๎NH๎t๎GJCFS๎๎H
11
Soups
Parsnip and Apple Soup
"๎TPPUIJOH๎TPVQ๎XIFO๎JU๎JT๎DPME๎PVUTJEF๎๎QBJS๎JU๎XJUI๎
B๎UPBTUFE๎QBOJOJ๎GPS๎B๎DPNQMFUF๎MVODI๎PS๎EJOOFS๎
.BLFT๎BCPVU๎๎๎DVQT
1 tablespoon unsalted butter
1 small shallot, cut into ยฝ-inch pieces
3 cups chicken broth, low sodium
ยฝ teaspoon kosher salt
1 pound parsnips, thinly sliced
1 small apple, peeled, cored and
cut into 1-inch pieces
1 small potato, peeled and cut into 1-inch pieces
1 teaspoon fresh thyme leaves
๎๎๎ 1VU๎UIF๎CVUUFS๎JOUP๎UIF๎CMFOEFS๎KBS๎๎TFU๎UJNFS๎GPS๎๎๎NJOVUFT๎BOE๎
UFNQFSBUVSF๎PO๎PO๎.FEJVN๎๎0ODF๎UIF๎CVUUFS๎CFHJOT๎UP๎NFMU๎๎
add the shallot. Cover the blender jar and stir 2 to 3 times to
CSFBL๎VQ๎BOE๎UIFO๎MFU๎TBVUร๎GPS๎BCPVU๎๎๎NJOVUFT๎PS๎VOUJM๎
softened.
๎๎๎ 0ODF๎UIF๎TIBMMPU๎JT๎TPGU๎๎BEE๎SFNBJOJOH๎JOHSFEJFOUT๎๎4FU๎UJNFS๎
GPS๎๎๎NJOVUFT๎BOE๎UFNQFSBUVSF๎PO๎)JHI๎๎0ODF๎CSPUI๎DPNFT๎UP๎
B๎CPJM๎๎BEE๎UIF๎SFNBJOJOH๎JOHSFEJFOUT๎BOE๎TXJUDI๎UP๎.FEJVN๎
GPS๎๎๎๎NJOVUFT๎๎TUJSSJOH๎PDDBTJPOBMMZ๎๎
๎๎๎ 8IFO๎VOJU๎TIVUT๎PGG๎๎CMFOE๎PO๎TQFFE๎๎๎๎HSBEVBMMZ๎SBJTJOH๎UP๎
TQFFE๎๎๎๎GPS๎๎๎NJOVUFT๎PS๎VOUJM๎DPNQMFUFMZ๎TNPPUI๎๎
๎๎๎ 5BTUF๎BOE๎BEKVTU๎TFBTPOJOH๎BT๎EFTJSFE๎
Nutritional information per serving (1 cup):
$BMPSJFT๎๎๎๎๎๎๎๎๎๎GSPN๎GBU๎๎t๎DBSC๎๎๎๎H๎t๎QSP๎๎๎H๎t๎GBU๎๎H๎t๎TBU๎๎GBU๎๎H๎
t๎DIPM๎๎๎NH๎t๎TPE๎๎๎๎๎NH๎t๎DBMD๎๎๎๎NH๎t๎GJCFS๎๎H
Chilled Borscht
5IF๎CFBVUJGVM๎SVCZ๎DPMPS๎PG๎UIJT๎TPVQ๎NBLFT๎B๎MPWFMZ๎QSFTFOUBUJPO๎
GPS๎FOUFSUBJOJOH๎๎(BSOJTI๎XJUI๎B๎EPMMPQ๎PG๎DSรNF๎GSBJDIF๎BOE๎
DIPQQFE๎DIJWFT๎
.BLFT๎BCPVU๎๎๎DVQT
1 tablespoon olive oil
1 small shallot, cut into ยฝ-inch pieces
2 medium carrots, thinly sliced
2ยฝ cups chicken broth, low sodium
1ยฝ pounds beets, scrubbed well and peeled,
cut into ยฝ-inch pieces
ยฝ teaspoon kosher salt
pinch freshly ground black pepper
1 teaspoon fresh lemon juice
๎๎๎ 1VU๎UIF๎PMJWF๎PJM๎JOUP๎UIF๎CMFOEFS๎KBS๎๎TFU๎UJNFS๎GPS๎๎๎NJOVUFT๎
BOE๎UFNQFSBUVSF๎PO๎.FEJVN๎๎0ODF๎IPU๎BEE๎UIF๎TIBMMPU๎๎
$PWFS๎CMFOEFS๎KBS๎TUJS๎๎๎UP๎๎๎UJNFT๎๎BOE๎MFU๎TBVUร๎GPS๎BCPVU๎
๎๎๎TFDPOET๎UP๎TPGUFO๎๎"EE๎UIF๎DBSSPUT๎๎TUJS๎B๎GFX๎UJNFT๎
BOE๎MFU๎TBVUร๎GPS๎BCPVU๎๎๎UP๎๎๎NJOVUFT๎๎
๎๎๎ 0ODF๎UJNF๎FYQJSFT๎๎BEE๎UIF๎CSPUI๎๎4FU๎UJNFS๎GPS๎๎๎UP๎๎๎NJOVUFT๎
BOE๎UFNQFSBUVSF๎PO๎)JHI๎๎0ODF๎CSPUI๎DPNFT๎UP๎B๎CPJM๎๎BEE๎
UIF๎CFFUT๎๎TBMU๎BOE๎QFQQFS๎๎4XJUDI๎UP๎.FEJVN๎GPS๎๎๎๎NJOVUFT๎๎
๎๎๎ 0ODF๎UJNF๎FYQJSFT๎๎UFTU๎UIF๎CFFUT๎๎*G๎UIFZ๎BSF๎OPU๎UFOEFS๎๎BEE๎
NPSF๎UJNF๎BT๎OFFEFE๎๎8IFO๎UFOEFS๎๎BEE๎UIF๎MFNPO๎KVJDF๎๎
Blend starting with speed 1 gradually rising to speed 3 until
DPNQMFUFMZ๎TNPPUI๎BOE๎IPNPHFOPVT๎๎BCPVU๎๎๎NJOVUFT๎๎
๎๎๎ 5BTUF๎BOE๎BEKVTU๎TFBTPOJOH๎BT๎EFTJSFE๎๎
Nutritional information per serving (1 cup):
$BMPSJFT๎๎๎๎๎๎๎๎๎GSPN๎GBU๎๎t๎DBSC๎๎๎๎H๎t๎QSP๎๎๎H๎t๎GBU๎๎H๎t๎TBU๎๎GBU๎๎H๎
t๎DIPM๎๎๎NH๎t๎TPE๎๎๎๎๎NH๎t๎DBMD๎๎๎๎NH๎t๎GJCFS๎๎H
Carrot and Ginger Soup
5IF๎HJOHFS๎HJWFT๎UIJT๎TPPUIJOH๎TPVQ๎B๎OJDF๎LJDL๎
.BLFT๎BCPVU๎๎๎DVQT
1 tablespoon unsalted butter or olive oil
1 garlic clove
1 small onion (about 3 ounces),
cut into ยฝ-inch pieces
ยฝ ounce ginger, cut into ยฝ-inch pieces
1ยฝ pounds carrots, cut into ยฝ-inch pieces
ยผ teaspoon ground cinnamon
1
โ
8
teaspoon ground allspice
pinch freshly ground nutmeg
1 thyme sprig, leaves removed and stem discarded
ยฝ teaspoon kosher salt
3 cups chicken broth, low sodium
๎๎๎ 1VU๎UIF๎CVUUFS๎JO๎UIF๎CMFOEFS๎KBS๎๎TFU๎UJNFS๎GPS๎๎๎๎NJOVUFT๎BOE๎
UFNQFSBUVSF๎PO๎.FEJVN๎๎0ODF๎CVUUFS๎CFHJOT๎UP๎NFMU๎BEE๎UIF๎
HBSMJD๎๎POJPO๎BOE๎HJOHFS๎๎$PWFS๎CMFOEFS๎KBS๎BOE๎TUJS๎BCPVU๎๎๎UP๎
๎๎RVJDL๎CVSTUT๎UP๎CSFBL๎VQ๎๎$POUJOVF๎UP๎TUJS๎PDDBTJPOBMMZ๎
XIJMF๎TBVUรJOH๎๎
๎๎๎ "EE๎UIF๎DBSSPUT๎๎TQJDFT๎๎UIZNF๎๎TBMU๎BOE๎CSPUI๎๎$PWFS๎BOE๎TUJS๎
a few times to combine ingredients. Set timer for 20 minutes
BOE๎UFNQFSBUVSF๎PO๎)JHI๎๎0ODF๎NJYUVSF๎DPNFT๎UP๎B๎CPJM๎๎TFU๎
UJNFS๎GPS๎๎๎๎NJOVUFT๎BOE๎UFNQFSBUVSF๎PO๎.FEJVN๎๎4UJS๎PODF๎
or twice while soup is simmering.
๎๎๎ 0ODF๎UJNF๎FYQJSFT๎๎UFTU๎UIF๎DBSSPUT๎๎*G๎UIFZ๎BSF๎OPU๎GVMMZ๎TPGU๎๎
BEE๎BEEJUJPOBM๎UJNF๎PO๎.FEJVN๎๎8IFO๎DBSSPUT๎BSF๎GVMMZ๎
DPPLFE๎UISPVHI๎๎UVSO๎VOJU๎PGG๎๎4UBSUJOH๎XJUI๎TQFFE๎๎๎BOE๎
HSBEVBMMZ๎SBJTJOH๎UP๎TQFFE๎๎๎๎CMFOE๎TPVQ๎VOUJM๎DPNQMFUFMZ๎
TNPPUI๎๎BCPVU๎๎๎NJOVUFT๎๎
๎๎๎ 5BTUF๎BOE๎BEKVTU๎TFBTPOJOH๎BT๎EFTJSFE๎
Nutritional information per serving (1 cup):
$BMPSJFT๎๎๎๎๎๎๎๎๎GSPN๎GBU๎๎t๎DBSC๎๎๎๎H๎t๎QSP๎๎๎H๎t๎GBU๎๎H๎t๎TBU๎๎GBU๎๎H๎
t๎DIPM๎๎๎NH๎t๎TPE๎๎๎๎๎NH๎t๎DBMD๎๎๎๎NH๎t๎GJCFS๎๎H
12
Lentil Soup
A delicious version of a classic.
.BLFT๎BCPVU๎๎๎DVQT
1 tablespoon olive oil
1 small onion, cut into ยฝ-inch pieces
1 small carrot, cut into a ยฝ-inch dice
2 garlic cloves
1 bay leaf
ยฝ pound dried brown lentils
3 to 4 cups chicken or vegetable stock or broth
(stock makes a more flavorful soup)
ยพ teaspoon kosher salt
ยผ teaspoon freshly ground black pepper
๎๎๎ 1VU๎UIF๎PMJWF๎PJM๎JOUP๎UIF๎CMFOEFS๎KBS๎๎4FU๎UJNFS๎GPS๎๎๎NJOVUFT๎
BOE๎UFNQFSBUVSF๎PO๎.FEJVN๎๎0ODF๎UIF๎PJM๎JT๎IPU๎๎BEE๎UIF๎
POJPO๎๎$PWFS๎UIF๎CMFOEFS๎KBS๎BOE๎TUJS๎๎VTJOH๎BCPVU๎๎๎๎RVJDL๎
bursts to break up the onions. Add the carrot and garlic and
TUJS๎UP๎DPNCJOF๎๎$POUJOVF๎UP๎TBVUร๎๎TUJSSJOH๎PDDBTJPOBMMZ๎๎VOUJM๎
softened.
๎๎๎ 0ODF๎VOJU๎TIVUT๎PGG๎๎BEE๎UIF๎SFNBJOJOH๎JOHSFEJFOUT๎๎4FU๎UJNFS๎
GPS๎๎๎๎NJOVUFT๎BOE๎UFNQFSBUVSF๎PO๎)JHI๎๎0ODF๎TPVQ๎DPNFT๎
UP๎B๎CPJM๎๎TFU๎UJNFS๎GPS๎๎๎๎NJOVUFT๎BOE๎UFNQFSBUVSF๎PO๎
.FEJVN๎๎
๎๎๎ 0ODF๎UIF๎UJNF๎IBT๎FYQJSFE๎๎UFTU๎UIF๎MFOUJMT๎๎*G๎GJSN๎BEE๎NPSF๎
UJNF๎PO๎.FEJVN๎๎4PNF๎WBSJFUJFT๎PG๎MFOUJMT๎XJMM๎OFFE๎NPSF๎
UJNF๎๎JODSFBTF๎CZ๎๎๎๎UP๎๎๎๎NJOVUF๎JODSFNFOUT๎
๎๎๎ 3FNPWF๎BOE๎EJTDBSE๎CBZ๎MFBG๎๎5BTUF๎BOE๎BEKVTU๎TFBTPOJOH๎BT๎
desired.
Nutritional information per serving (1 cup):
$BMPSJFT๎๎๎๎๎๎๎๎๎๎GSPN๎GBU๎๎t๎DBSC๎๎๎๎H๎t๎QSP๎๎๎๎H๎t๎GBU๎๎H๎t๎TBU๎๎GBU๎๎H๎
t๎DIPM๎๎๎NH๎t๎TPE๎๎๎๎๎NH๎t๎DBMD๎๎๎๎NH๎t๎GJCFS๎๎๎H
Chicken Noodle Soup
8IP๎EPFTO๎U๎MPWF๎DIJDLFO๎TPVQ ๎5IJT๎FBTZ๎WFSTJPO๎
can be made any night of the week.
.BLFT๎BCPVU๎๎๎DVQT
1 tablespoon unsalted butter
1 small onion, cut into ยฝ-inch pieces
4 cups chicken broth, low sodium
2 medium carrots, cut into ยผ-inch rounds
2 celery stalks, cut into ยผ-inch dice
ยฝ teaspoon kosher salt, plus more to taste
ยผ teaspoon freshly ground black pepper
2 to 3 sprigs fresh thyme, leaves removed
and stems discarded
ยพ to 1 pound mixed chicken breasts and thighs,
boneless and skinless, cut into ยฝ-inch pieces
ยฝ cup medium egg noodles
3 to 4 sprigs fresh parsley, leaves removed and chopped
๎๎๎ 1VU๎UIF๎CVUUFS๎JOUP๎UIF๎CMFOEFS๎KBS๎๎4FU๎UJNFS๎GPS๎๎๎NJOVUFT๎BOE๎
UFNQFSBUVSF๎PO๎.FEJVN๎๎0ODF๎UIF๎CVUUFS๎CFHJOT๎UP๎NFMU๎๎BEE๎
UIF๎POJPO๎๎$PWFS๎UIF๎CMFOEFS๎KBS๎BOE๎TUJS๎๎VTJOH๎BCPVU๎๎๎๎
RVJDL๎CVSTUT๎UP๎CSFBL๎VQ๎UIF๎POJPO๎๎4BVUร๎VOUJM๎TPGUFOFE๎๎
stirring occasionally.
๎๎๎ "EE๎UIF๎CSPUI๎๎DBSSPUT๎๎DFMFSZ๎๎TBMU๎๎QFQQFS๎BOE๎UIZNF๎๎TUJS๎UP๎
mix. Set timer for 15 minutes and temperature on High to
CSJOH๎NJYUVSF๎UP๎B๎CPJM๎๎0ODF๎TPVQ๎CPJMT๎๎TXJUDI๎UP๎.FEJVN๎
GPS๎๎๎๎NJOVUFT๎๎TUJSSJOH๎HFOUMZ๎PO๎PDDBTJPO๎๎
๎๎๎ "GUFS๎๎๎๎NJOVUFT๎๎TMPXMZ๎BOE๎DBSFGVMMZ๎BEE๎UIF๎DIJDLFO๎
through the lid opening.
๎๎๎ "GUFS๎BOPUIFS๎๎๎๎NJOVUFT๎MBQTFT๎๎TMPXMZ๎BEE๎FHH๎OPPEMFT๎
through the lid opening.
๎๎๎ 0ODF๎UJNF๎FYQJSFT๎BEE๎UIF๎DIPQQFE๎QBSTMFZ๎๎5BTUF๎BOE๎BEKVTU๎
seasoning as desired.
Nutritional information per serving (1 cup):
$BMPSJFT๎๎๎๎๎๎๎๎๎๎GSPN๎GBU๎๎t๎DBSC๎๎๎H๎t๎QSP๎๎๎๎H๎t๎GBU๎๎H๎t๎TBU๎๎GBU๎๎H๎
t๎DIPM๎๎๎๎NH๎t๎TPE๎๎๎๎๎NH๎t๎DBMD๎๎๎๎NH๎t๎GJCFS๎๎H
Roasted Red Pepper Soup
5IJT๎TPVQ๎JT๎EFMJDJPVT๎FJUIFS๎IPU๎PS๎DIJMMFE๎o๎ZPVS๎DIPJDF๎๎
.BLFT๎BCPVU๎๎๎DVQT
ยฝ tablespoon olive oil
1 garlic clove
2 shallots, cut into ยฝ-inch pieces
1 teaspoon fresh thyme leaves
4 roasted red bell peppers, seeded
(may used jarred, or home made)
and cut into 1-inch pieces
1 tablespoon sherry
2ยฝ cups chicken broth, low sodium
ยฝ teaspoon kosher or sea salt
1 to 2 pinches freshly ground black pepper
ยผ teaspoon orange zest
1. Put the olive oil to the blender jar. Set timer for 15 minutes
BOE๎UFNQFSBUVSF๎PO๎.FEJVN๎๎0ODF๎UIF๎PJM๎JT๎IPU๎๎BEE๎UIF๎
HBSMJD๎๎TIBMMPUT๎BOE๎UIZNF๎๎$PWFS๎CMFOEFS๎KBS๎BOE๎TUJS๎๎VTJOH๎
RVJDL๎CVSTUT๎UP๎CSFBL๎VQ๎๎$POUJOVF๎TUJSSJOH๎PDDBTJPOBMMZ๎BT๎
NJYUVSF๎TBVUรT๎๎
2. Put the roasted peppers and all of the remaining ingredients
JOUP๎UIF๎CMFOEFS๎KBS๎๎4FU๎UJNFS๎GPS๎๎๎UP๎๎๎NJOVUFT๎BOE๎UFNQFSB๎
UVSF๎PO๎)JHI๎๎0ODF๎NJYUVSF๎DPNFT๎UP๎B๎CPJM๎๎TFU๎UJNFS๎GPS๎๎๎๎
NJOVUFT๎BOE๎UFNQFSBUVSF๎PO๎.FEJVN๎๎
๎๎๎ 0ODF๎UJNF๎FYQJSFT๎๎TUBSU๎CMFOEJOH๎PO๎TQFFE๎๎๎BOE๎HSBEVBMMZ๎
SBJTJOH๎UP๎TQFFE๎๎๎GPS๎๎๎NJOVUF๎๎PS๎VOUJM๎DPNQMFUFMZ๎TNPPUI๎๎
๎๎๎ 5BTUF๎BOE๎BEKVTU๎TFBTPOJOH๎BT๎EFTJSFE๎๎
Nutritional information per serving (1 cup):
$BMPSJFT๎๎๎๎๎๎๎๎๎GSPN๎GBU๎๎t๎DBSC๎๎๎H๎t๎QSP๎๎๎H๎t๎GBU๎๎H๎t๎TBU๎๎GBU๎๎H๎
t๎DIPM๎๎๎NH๎t๎TPE๎๎๎๎๎NH๎t๎DBMD๎๎๎๎NH๎t๎GJCFS๎๎H
13
Tomato Soup
5IJT๎SFDJQF๎JT๎TP๎FBTZ๎o๎KVTU๎UISPX๎UIF๎JOHSFEJFOUT๎UPHFUIFS๎
JO๎UIF๎CMFOEFS๎KBS๎BOE๎UVSO๎JU๎PO๎๎*U๎HJWFT๎ZPV๎QMFOUZ๎PG๎UJNF๎
UP๎QSFQBSF๎UIF๎HSJMMFE๎DIFFTF๎UP๎BDDPNQBOZ๎ZPVS๎TPVQ๎
.BLFT๎BCPVU๎๎๎DVQT
1ยผ cups vegetable stock
ยฝ small onion, cut into ยฝ-inch pieces
1 small carrot, cut into ยฝ-inch pieces
1 small celery stalk, cut into ยฝ-inch pieces
1 teaspoon dried basil
ยฝ teaspoon dried marjoram
1 tablespoon unbleached, all-purpose flour
1 can (28-ounce) whole plum tomatoes in purรฉe
2 whole sun-dried tomatoes
1
โ
8
teaspoon baking soda
ยฝ teaspoon kosher salt
ยฝ teaspoon freshly ground black pepper
1. Put all of the ingredients into the blender jar. Cover and stir to
mix.
๎๎๎ 4FU๎UJNFS๎GPS๎๎๎NJOVUFT๎BOE๎UFNQFSBUVSF๎PO๎)JHI๎๎0ODF๎UIF๎
NJYUVSF๎DPNFT๎UP๎B๎CPJM๎๎TFU๎UJNFS๎GPS๎๎๎๎NJOVUFT๎BOE๎
UFNQFSBUVSF๎PO๎.FEJVN๎๎
๎๎๎ 8IFO๎UJNF๎FYQJSFT๎๎CMFOE๎PO๎TQFFE๎๎๎๎HSBEVBMMZ๎SBJTJOH๎UP๎
TQFFE๎๎๎๎GPS๎๎๎NJOVUFT๎๎PS๎VOUJM๎DPNQMFUFMZ๎TNPPUI๎
๎๎๎ 5BTUF๎BOE๎BEKVTU๎TFBTPOJOH๎BT๎EFTJSFE๎๎
Nutritional information per serving (1 cup):
$BMPSJFT๎๎๎๎๎๎๎๎GSPN๎GBU๎๎t๎DBSC๎๎๎๎H๎t๎QSP๎๎๎H๎t๎GBU๎๎H๎t๎TBU๎๎GBU๎๎H๎
t๎DIPM๎๎๎NH๎t๎TPE๎๎๎๎๎NH๎t๎DBMD๎๎๎๎NH๎t๎GJCFS๎๎H
Corn and Clam Chowder
.BLF๎UIJT๎DIPXEFS๎JO๎UIF๎TVNNFSUJNF๎๎XIFO๎DPSO๎JT๎BCVOEBOU๎
.BLFT๎BCPVU๎๎๎DVQT
1 tablespoon unsalted butter
1 small onion, cut into ยฝ-inch pieces
1 large bell pepper, seeded
and cut into ยฝ-inch pieces
1ยฝ cups whole milk
ยฝ cup heavy cream
2 cans (6.5-ounce) chopped clams,
juice and clams divided
ยฝ pound potatoes, peeled and cut into ยฝ-inch dice
ยฝ teaspoon kosher or sea salt
ยผ teaspoon freshly ground black pepper
3 to 4 sprigs fresh thyme, leaves removed and
stems discarded
1
โ
8
teaspoon cayenne, or to taste
2 to 3 ears fresh corn, kernels cut and cobs
discarded (about 2 cups kernels)
1 celery stalk, thinly sliced
2 scallions, white and green parts, thinly sliced
1. Put the butter in the blender jar. Set timer for 12 minutes and
UFNQFSBUVSF๎PO๎.FEJVN๎๎0ODF๎UIF๎CVUUFS๎CFHJOT๎UP๎NFMU๎๎BEE๎
the onion and pepper. Cover the blender jar and stir a few
UJNFT๎๎VTJOH๎RVJDL๎CVSTUT๎UP๎NJY๎๎4BVUร๎VOUJM๎TPGUFOFE๎๎TUJSSJOH๎
occasionally.
๎๎๎ 0ODF๎TPGUFOFE๎๎BEE๎UIF๎NJML๎๎DSFBN๎๎DMBN๎KVJDF๎๎QPUBUPFT๎๎
TBMU๎๎QFQQFS๎๎UIZNF๎BOE๎DBZFOOF๎๎4FU๎UJNFS๎GPS๎๎๎๎NJOVUFT๎
BOE๎UFNQFSBUVSF๎PO๎.FEJVN๎UP๎IFBU๎UISPVHI๎๎TUJSSJOH๎
GSFRVFOUMZ๎๎
๎๎๎ 0ODF๎UIF๎UJNF๎FYQJSFT๎๎BEE๎UIF๎DPSO๎BOE๎DFMFSZ๎BOE๎TFU๎UJNFS๎
for 3 minutes and temperature on High to bring soup to a
CPJM๎๎0ODF๎UIF๎TPVQ๎JT๎KVTU๎BU๎B๎CPJM๎๎TFU๎UJNFS๎GPS๎๎๎๎UP๎๎๎๎
NJOVUFT๎BOE๎UFNQFSBUVSF๎PO๎.FEJVN๎UP๎TJNNFS๎๎$IFDL๎BGUFS๎
๎๎๎NJOVUFT๎๎BOE๎PODF๎QPUBUPFT๎BSF๎UFOEFS๎๎BEE๎UIF๎TDBMMJPOT๎
BOE๎DMBNT๎๎5VSO๎VOJU๎PGG๎BOE๎MFU๎TJU๎GPS๎๎๎UP๎๎๎NJOVUFT๎UP๎BMMPX๎
clams to warm through.
๎๎๎ 5BTUF๎BOE๎BEKVTU๎TFBTPOJOH๎BT๎EFTJSFE๎๎
๎ ๎ /PUF๎๎'PS๎B๎DIPXEFS๎XJUI๎B๎SJDIFS๎DPOTJTUFODZ๎๎JODSFBTF๎UIF๎
amount of heavy cream and decrease the milk
proportionately.
Nutritional information per serving (1 cup):
$BMPSJFT๎๎๎๎๎๎๎๎๎๎GSPN๎GBU๎๎t๎DBSC๎๎๎๎H๎t๎QSP๎๎๎H๎t๎GBU๎๎H๎t๎TBU๎๎GBU๎๎H๎
t๎DIPM๎๎๎๎NH๎t๎TPE๎๎๎๎๎NH๎t๎DBMD๎๎๎๎NH๎t๎GJCFS๎๎H
Lightened Broccoli and Potato Soup
5IJT๎TPVQ๎JT๎B๎EFMJDJPVT๎BOE๎IFBMUIZ๎TVCTUJUVUF๎
GPS๎PUIFS๎DSFBN๎TPVQT๎๎
.BLFT๎BCPVU๎๎๎DVQT
2 cups vegetable broth
1 garlic clove
ยฝ small onion, cut into ยฝ-inch pieces
2 tablespoons sherry
1 teaspoon sea or kosher salt
ยฝ teaspoon freshly ground black pepper
6 ounces red potatoes, peeled
and cut into ยฝ-inch pieces
ยพ pound broccoli, cut into ยฝ to 1-inch pieces
ยฝ teaspoon lemon zest
2 ounces Cheddar, shredded
๎๎๎ 1VU๎UIF๎CSPUI๎๎HBSMJD๎๎POJPO๎๎TIFSSZ๎๎TBMU๎๎QFQQFS๎๎QPUBUPFT๎BOE๎
broccoli into the blender jar. Cover and set timer for 10
minutes and temperature on High.
๎๎๎ 0ODF๎UJNF๎FYQJSFT๎๎PS๎PODF๎UIF๎NJYUVSF๎DPNFT๎UP๎B๎CPJM๎๎TUJS๎
to mix for about 15 seconds. Set timer for 30 minutes and
UFNQFSBUVSF๎PO๎.FEJVN๎๎TUJSSJOH๎PDDBTJPOBMMZ๎EVSJOH๎UIF๎
cooking process.
๎๎๎ 0ODF๎UJNF๎FYQJSFT๎๎BEE๎[FTU๎BOE๎$IFEEBS๎BOE๎CMFOE๎PO๎
TQFFE๎๎๎๎HSBEVBMMZ๎SBJTJOH๎UP๎TQFFE๎๎๎GPS๎๎๎NJOVUFT๎๎PS๎VOUJM๎
completely smooth.
๎๎๎ 5BTUF๎BOE๎BEKVTU๎TFBTPOJOH๎BT๎EFTJSFE๎๎
Nutritional information per serving (1 cup):
$BMPSJFT๎๎๎๎๎๎๎๎๎๎GSPN๎GBU๎๎t๎DBSC๎๎๎๎H๎t๎QSP๎๎๎H๎t๎GBU๎๎H๎t๎TBU๎๎GBU๎๎H๎
t๎DIPM๎๎๎๎NH๎t๎TPE๎๎๎๎๎NH๎t๎DBMD๎๎๎๎๎NH๎t๎GJCFS๎๎H
14
Green Pea and Spinach Soup
5IF๎CSJHIU๎HSFFO๎DPMPS๎PG๎UIJT๎TPVQ๎KVTU๎TDSFBNT๎๎TQSJOHUJNF๎๎
.BLFT๎BCPVU๎๎๎DVQT
1 tablespoon olive oil
1 garlic clove
1 small to medium leek, cut into ยฝ-inch pieces
2ยฝ cups chicken broth, low sodium
ยฝ teaspoon kosher salt
pinch freshly ground black pepper
1 pound green peas, fresh or frozen (about 3 cups)
1ยฝ teaspoons fresh lemon juice
4 ounces fresh spinach (about 4 packed cups)
8 to 10 medium fresh mint leaves
1. Put the oil into the blender jar. Set timer for 6 minutes and
UFNQFSBUVSF๎PO๎.FEJVN๎๎0ODF๎PJM๎JT๎IPU๎๎BEE๎UIF๎HBSMJD๎BOE๎
MFFL๎๎$PWFS๎BOE๎TUJS๎๎VTJOH๎BCPVU๎๎๎๎RVJDL๎CVSTUT๎UP๎CSFBL๎VQ๎๎
-FU๎TBVUร๎GPS๎B๎GFX๎NJOVUFT๎๎PS๎VOUJM๎TPGUFOFE๎๎
๎๎๎ 0ODF๎UIF๎UJNF๎FYQJSFT๎๎BEE๎UIF๎CSPUI๎๎TBMU๎BOE๎QFQQFS๎๎4FU๎
UJNFS๎GPS๎๎๎UP๎๎๎NJOVUFT๎BOE๎UFNQFSBUVSF๎PO๎)JHI๎๎0ODF๎
NJYUVSF๎DPNFT๎UP๎B๎CPJM๎๎BEE๎UIF๎QFBT๎๎SFQMBDF๎DPWFS๎BOE๎TFU๎
UJNFS๎GPS๎๎๎๎NJOVUFT๎BOE๎UFNQFSBUVSF๎PO๎.FEJVN๎๎
๎๎๎ 8IFO๎VOJU๎TIVUT๎PGG๎๎BEE๎UIF๎MFNPO๎KVJDF๎๎TQJOBDI๎BOE๎NJOU๎๎
#MFOE๎PO๎TQFFE๎๎๎๎HSBEVBMMZ๎SBJTJOH๎UP๎TQFFE๎๎๎๎GPS๎๎๎NJOVUFT๎
or until completely smooth.
๎๎๎ 5BTUF๎BOE๎BEKVTU๎TFBTPOJOHT๎BT๎EFTJSFE๎๎
Nutritional information per serving (1 cup):
$BMPSJFT๎๎๎๎๎๎๎๎๎๎GSPN๎GBU๎๎t๎DBSC๎๎๎๎H๎t๎QSP๎๎๎H๎t๎GBU๎๎H๎t๎TBU๎๎GBU๎๎H๎
t๎DIPM๎๎๎NH๎t๎TPE๎๎๎๎๎NH๎t๎DBMD๎๎๎๎NH๎t๎GJCFS๎๎H
Asparagus Leek Soup
5IJT๎JT๎B๎QFSGFDU๎TPVQ๎UP๎DFMFCSBUF๎UIF๎TUBSU๎PG๎TQSJOH๎
although it is delicious any time of year.
.BLFT๎BCPVU๎๎๎DVQT
1 tablespoon unsalted butter
1 garlic clove
1 medium to large leek, white and light green parts
only, washed well and cut into ยฝ-inch pieces
1 pound asparagus (about 1 small bunch),
rough ends trimmed and cut into ยฝ-inch pieces
2 tablespoons cognac or dry white wine
1 small red potato (about 2 ounces), peeled
and cut into ยฝ-inch pieces (hold in water
to prevent oxidation)
ยพ teaspoon kosher salt
ยผ teaspoon freshly ground black pepper
1-ยฝ cups vegetable broth
ยฝ teaspoon fresh lemon juice
๎๎๎ 1VU๎UIF๎CVUUFS๎JOUP๎UIF๎CMFOEFS๎KBS๎๎TFU๎UJNFS๎GPS๎๎๎๎NJOVUFT๎
BOE๎UFNQFSBUVSF๎PO๎.FEJVN๎๎0ODF๎CVUUFS๎CFHJOT๎UP๎NFMU๎๎
BEE๎UIF๎HBSMJD๎BOE๎MFFL๎๎$PWFS๎BOE๎TUJS๎BCPVU๎๎๎UJNFT๎VTJOH๎
RVJDL๎CVSTUT๎๎$POUJOVF๎UP๎TBVUร๎๎TUJSSJOH๎PDDBTJPOBMMZ๎๎4IPVME๎
BOZ๎MFFL๎DMJOH๎UP๎UIF๎TJEFT๎PG๎UIF๎KBS๎BGUFS๎TUJSSJOH๎๎TDSBQF๎
down with a heatproof spatula.
๎๎๎ 0ODF๎UIFSF๎BSF๎๎๎NJOVUFT๎PG๎UJNF๎SFNBJOJOH๎๎BEE๎UIF๎
asparagus and toss with a spatula to coat with the leeks and
butter. Add the cognac or wine once there are 3 minutes
remaining.
๎๎๎ 0ODF๎UJNF๎FYQJSFT๎๎BEE๎UIF๎CSPUI๎๎QPUBUP๎๎TBMU๎BOE๎QFQQFS๎UP๎
the blender jar. Cover and set time to 10 minutes on High.
๎๎๎ 0ODF๎UJNF๎FYQJSFT๎PS๎XIFO๎MJRVJE๎DPNF๎UP๎B๎CPJM๎๎TFU๎UJNFS๎GPS๎
๎๎๎NJOVUFT๎BOE๎UFNQFSBUVSF๎PO๎.FEJVN๎๎TUJSSJOH๎PDDBTJPOBMMZ๎
during the cooking process.
๎๎๎ 0ODF๎UJNF๎FYQJSFT๎๎BEE๎UIF๎MFNPO๎KVJDF๎BOE๎CMFOE๎TUBSUJOH๎
XJUI๎TQFFE๎๎๎HSBEVBMMZ๎SBJTJOH๎UP๎TQFFE๎๎๎๎VOUJM๎DPNQMFUFMZ๎
TNPPUI๎BOE๎IPNPHFOPVT๎๎BCPVU๎๎๎๎TFDPOET๎UP๎๎๎NJOVUF๎
๎๎๎ 5BTUF๎BOE๎BEKVTU๎TFBTPOJOH๎BT๎EFTJSFE๎๎
Nutritional information per serving (1 cup):
$BMPSJFT๎๎๎๎๎๎๎๎๎GSPN๎GBU๎๎t๎DBSC๎๎๎๎H๎t๎QSP๎๎๎H๎t๎GBU๎๎H๎t๎TBU๎๎GBU๎๎H๎
t๎DIPM๎๎๎NH๎t๎TPE๎๎๎๎๎NH๎t๎DBMD๎๎๎๎NH๎t๎GJCFS๎๎H
Creamy Greens Soup
5IJT๎FBSUIZ๎๎OPVSJTIJOH๎TPVQ๎JT๎TP๎EFMJDJPVT๎๎(BSOJTI๎XJUI๎B๎EPMMPQ๎
PG๎DSรNF๎GSBรDIF๎BOE๎B๎TQSJH๎PG๎QBSTMFZ๎
.BLFT๎BCPVU๎๎๎๎DVQT
1 tablespoon olive oil
2 garlic cloves
1 small shallot, cut into ยฝ-inch pieces
1 small leek, white part only, cut into ยฝ-inch slices
2 cups vegetable broth
ยฝ teaspoon kosher salt
ยผ teaspoon freshly ground black pepper
8 ounces kale (or other leafy greens), hard stems
discarded and roughly chopped, divided
2 to 3 ounces Italian parsley (about ยฝ large bunch),
stems reserved for other use and roughly
chopped, divided
1
โ
3
cup heavy cream
๎๎๎ 1VU๎UIF๎PJM๎JOUP๎UIF๎CMFOEFS๎KBS๎๎4FU๎UJNFS๎GPS๎๎๎NJOVUFT๎BOE๎
UFNQFSBUVSF๎PO๎.FEJVN๎๎0ODF๎PJM๎JT๎IPU๎๎BGUFS๎BCPVU๎๎๎
NJOVUF๎๎BEE๎UIF๎HBSMJD๎BOE๎TIBMMPU๎๎$PWFS๎BOE๎TUJS๎๎VTJOH๎RVJDL๎
CVSTUT๎UP๎CSFBL๎VQ๎UIF๎WFHFUBCMFT๎๎0ODF๎TMJHIUMZ๎TPGUFOFE๎
BEE๎UIF๎MFFL๎๎TUJS๎PDDBTJPOBMMZ๎๎TDSBQJOH๎UIF๎TJEFT๎PG๎UIF๎
blender jar if necessary.
๎๎๎ 0ODF๎UJNF๎FYQJSFT๎๎BEE๎UIF๎CSPUI๎๎TBMU๎BOE๎QFQQFS๎๎TUJS๎UP๎
NJY๎๎$PWFS๎BOE๎TFU๎UJNFS๎GPS๎๎๎NJOVUFT๎BOE๎UFNQFSBUVSF๎PO๎
)JHI๎๎0ODF๎UIF๎CSPUI๎DPNFT๎UP๎B๎CPJM๎๎UVSO๎VOJU๎PGG๎BOE๎BEE๎
half of the kale and parsley. Cover and set timer for 20
NJOVUFT๎BOE๎UFNQFSBUVSF๎PO๎.FEJVN๎๎TUJSSJOH๎VOUJM๎UIF๎HSFFOT๎
BSF๎JODPSQPSBUFE๎XJUI๎UIF๎MJRVJE๎๎"GUFS๎๎๎๎NJOVUFT๎๎DBSFGVMMZ๎
15
remove the cover and add the remaining greens and parsley.
Replace cover and stir until completely incorporated.
๎๎๎ -FU๎DPPL๎GPS๎SFNBJOJOH๎UJNF๎๎0ODF๎๎๎NJOVUFT๎BSF๎MFGU๎PO๎UIF๎
UJNFS๎๎BEE๎UIF๎IFBWZ๎DSFBN๎๎
๎๎๎ 0ODF๎UJNF๎FYQJSFT๎๎CMFOE๎๎TUBSUJOH๎PO๎TQFFE๎๎๎BOE๎HSBEVBMMZ๎
SBJTJOH๎UP๎TQFFE๎๎๎๎GPS๎๎๎NJOVUFT๎PS๎VOUJM๎DPNQMFUFMZ๎TNPPUI๎๎
๎๎๎ 5BTUF๎BOE๎BEKVTU๎TFBTPOJOH๎BT๎EFTJSFE๎
Nutritional information per serving (1 cup):
$BMPSJFT๎๎๎๎๎๎๎๎๎๎GSPN๎GBU๎๎t๎DBSC๎๎๎๎H๎t๎QSP๎๎๎H๎t๎GBU๎๎๎H๎t๎TBU๎๎GBU๎๎H๎
t๎DIPM๎๎๎๎NH๎t๎TPE๎๎๎๎๎NH๎t๎DBMD๎๎๎๎๎NH๎t๎GJCFS๎๎H
Curried Coconut and Butternut Squash
Soup
"O๎*OEJBO๎UXJTU๎PO๎B๎DMBTTJD๎CVUUFSOVU๎TRVBTI๎TPVQ๎
.BLFT๎BCPVU๎๎๎๎DVQT
1
ta
blespoon butter or ghee*
1
small onion, cut into ยฝ-inch pieces
ยฝ jalapeรฑo, seeded and cut into ยฝ-inch pieces
1 ยฝ-inch piece of ginger, peeled and halved
1 garlic clove
1
ta
blespoon curry powder
1
can (13.5-ounce) coconut milk
ยฝ cup chicken broth, low sodium
ยผ teaspoon kosher salt
1 pound peeled, seeded butternut squash
cut into 1ยฝ-inch cubes (about 1 small squash)
1.
Pu
t the butter or ghee into the blender jar. Set timer for 15
NJOVUFT๎BOE๎UFNQFSBUVSF๎PO๎.FEJVN๎๎0ODF๎UIF๎CVUUFS๎CFHJOT๎
UP๎NFMU๎๎BEE๎UIF๎POJPO๎๎$PWFS๎BOE๎TUJS๎๎VTJOH๎RVJDL๎CVSTUT๎BOE๎
TBVUร๎VOUJM๎TPGUFOFE๎๎"EE๎UIF๎KBMBQFรP๎๎HJOHFS๎BOE๎HBSMJD๎๎TUJS๎
to break up and coat with the butter. Add the curry powder
and stir to combine. Scrape down the sides of the jar if
OFFEFE๎๎-FU๎TBVUร๎GPS๎UIF๎SFNBJOJOH๎UJNF๎๎TUJSSJOH๎
occasionally.
๎๎
๎ 0ODF๎UJNF๎FYQJSFT๎๎BEE๎DPDPOVU๎NJML๎๎CSPUI๎BOE๎TBMU๎๎$PWFS๎
BOE๎TUJS๎๎4FU๎UJNFS๎GPS๎๎๎NJOVUFT๎BOE๎UFNQFSBUVSF๎PO๎)JHI๎๎
TUJSSJOH๎PDDBTJPOBMMZ๎๎VOUJM๎NJYUVSF๎DPNFT๎UP๎B๎CPJM๎๎0ODF๎
NJYUVSF๎SFBDIFT๎B๎CPJM๎๎BEE๎UIF๎TRVBTI๎๎$PWFS๎BHBJO๎BOE๎TFU๎
UJNFS๎GPS๎๎๎๎NJOVUFT๎BOE๎UFNQFSBUVSF๎PO๎.FEJVN๎๎TUJSSJOH๎
occasionally during the cooking process.
๎๎๎ 8IFO๎VOJU๎TIVUT๎PGG๎๎CMFOE๎PO๎TQFFE๎๎๎๎HSBEVBMMZ๎SBJTJOH๎UP๎
TQFFE๎๎๎๎GPS๎๎๎NJOVUFT๎PS๎VOUJM๎DPNQMFUFMZ๎TNPPUI๎๎
๎๎๎ 5BTUF๎BOE๎BEKVTU๎TFBTPOJOH๎BT๎EFTJSFE๎๎
*Ghee is an Indian clarified butter found in the specialty food
section of supermarkets or health food stores.
Nutritional information per serving (1 cup):
$BMPSJFT๎๎๎๎๎๎๎๎๎๎GSPN๎GBU๎๎t๎DBSC๎๎๎๎H๎t๎QSP๎๎๎H๎t๎GBU๎๎๎H๎t๎TBU๎๎GBU๎๎๎H๎t๎
DIPM๎๎๎NH๎t๎TPE๎๎๎๎๎NH๎t๎DBMD๎๎๎๎NH๎t๎GJCFS๎๎H
Pasta e Fagiole
This hearty Italian favorite is a meal in itself.
.BLFT๎๎๎๎DVQT๎๎EFQFOEJOH๎PO๎BNPVOU๎PG๎QBTUB๎VTFE๎
1 tablespoon olive oil
ยฝ small onion, cut into ยฝ-inch pieces
3 garlic cloves
1 small carrot, thinly sliced
1 small celery stalk, thinly sliced
1 can (15.5-ounce) cannelini beans,
drained but not rinsed, divided
1 can (14-ounce) diced tomatoes, drained
2 cups vegetable broth
ยผ teaspoon kosher or sea salt
1
โ
8
teaspoon freshly ground black pepper
pinch red pepper flakes
ยฝ cup dried pasta (macaroni,
or other hollowed pasta)
4 basil leaves, thinly sliced
grated Parmesan, to taste (for serving)
1. Put the oil into the blender jar. Set timer for 10 minutes and
UFNQFSBUVSF๎PO๎.FEJVN๎๎0ODF๎UIF๎PJM๎JT๎IPU๎๎BEE๎UIF๎POJPO๎
BOE๎HBSMJD๎๎$PWFS๎BOE๎TUJS๎๎VTJOH๎BCPVU๎๎๎RVJDL๎CVSTUT๎UP๎
CSFBL๎VQ๎๎"MMPX๎UP๎TPGUFO๎BOE๎UIFO๎BEE๎UIF๎DBSSPU๎BOE๎DFMFSZ๎๎
TUJS๎BHBJO๎UP๎CSFBL๎VQ๎๎$POUJOVF๎UP๎TBVUร๎๎TUJSSJOH๎PDDBTJPOBMMZ๎
to soften.
๎๎๎ 0ODF๎UIF๎UJNF๎FYQJSFT๎๎"EE๎POF๎IBMG๎PG๎UIF๎DBOOFMJOJ๎CFBOT๎
and tomatoes. Stir 2 to 3 times to break up. Add remaining
CFBOT๎๎CSPUI๎๎TBMU๎๎QFQQFS๎BOE๎QFQQFS๎GMBLFT๎๎4FU๎UJNFS๎GPS๎๎๎๎
NJOVUFT๎BOE๎UFNQFSBUVSF๎PO๎)JHI๎๎TUJSSJOH๎FWFSZ๎GFX๎NJOVUFT๎๎
๎๎๎ 0ODF๎UIF๎NJYUVSF๎DPNFT๎UP๎B๎CPJM๎๎TFU๎UJNFS๎GPS๎๎๎๎NJOVUFT๎
BOE๎UFNQFSBUVSF๎PO๎.FEJVN๎๎3FNPWF๎UIF๎NFBTVSJOH๎DVQ๎BT๎
soup is simmering.
๎๎๎ 0ODF๎UJNF๎FYQJSFT๎๎DIFDL๎DPOTJTUFODZ๎๎4IPVME๎B๎UIJDLFS๎TPVQ๎
CF๎EFTJSFE๎๎TFU๎UJNFS๎GPS๎๎๎๎NJOVUFT๎BOE๎UFNQFSBUVSF๎PO๎
.FEJVN๎๎/PUF๎๎8F๎BMTP๎GFFM๎UIF๎GMBWPST๎GVMMZ๎EFWFMPQ๎XJUI๎UIF๎
extra cooking time.
5. Add the pasta before serving. Set timer to 10 minutes and
UFNQFSBUVSF๎PO๎)JHI๎๎0ODF๎UIF๎TPVQ๎DPNFT๎UP๎B๎CPJM๎๎BEE๎UIF๎
QBTUB๎๎0ODF๎JU๎DPNFT๎CBDL๎UP๎B๎CPJM๎๎TXJUDI๎UP๎.FEJVN๎GPS๎
NBOVGBDUVSFS๎T๎SFDPNNFOEFE๎DPPLJOH๎UJNF๎๎5FTU๎QBTUB๎UP๎
EFUFSNJOF๎EPOFOFTT๎๎BEE๎NPSF๎UJNF๎JG๎OFDFTTBSZ๎
๎๎๎ 4UJS๎JO๎CBTJM๎BOE๎UBTUF๎๎BEKVTU๎TFBTPOJOH๎BT๎EFTJSFE๎๎4FSWF๎
JNNFEJBUFMZ๎๎TQSJOLMFE๎MJCFSBMMZ๎XJUI๎1BSNFTBO๎
๎ ๎ /PUF๎๎"T๎UIF๎GJOJTIFE๎TPVQ๎TJUT๎๎UIF๎QBTUB๎XJMM๎BCTPSC๎NVDI๎
UIF๎TPVQ๎MJRVJE๎๎*G๎OPU๎TFSWJOH๎JNNFEJBUFMZ๎๎BEEJUJPOBM๎IPU๎
broth will need to be added before serving.
Nutritional information per serving (1 cup):
$BMPSJFT๎๎๎๎๎๎๎๎๎๎GSPN๎GBU๎๎t๎DBSC๎๎๎๎H๎t๎QSP๎๎๎H๎t๎GBU๎๎H๎t๎TBU๎๎GBU๎๎H๎
t๎DIPM๎๎๎NH๎t๎TPE๎๎๎๎๎NH๎t๎DBMD๎๎๎๎NH๎t๎GJCFS๎๎H
16
Root Vegetable Soup
5IF๎QFSGFDU๎TPVQ๎JO๎XJOUFS๎๎VUJMJ[JOH๎TFBTPOBM๎SPPU๎WFHFUBCMFT๎
.BLFT๎BCPVU๎๎๎DVQT
1 tablespoon olive oil
1 garlic clove
1 small shallot, cut into ยฝ-inch pieces
3 cups vegetable broth
ยฝ teaspoon kosher or sea salt
1 to 2 pinches freshly ground black pepper
1 small rutabaga (about 6 ounces),
cut into 1-inch pieces
1 small turnip (about 6 to 8 ounces),
cut into 1-inch pieces
1 small sweet potato or yam
(about 7 to 8 ounces), cut into 1-inch pieces
2 medium carrots, cut into 1-inch pieces
1 medium parsnip, cut into 1-inch pieces
ยฝ teaspoon ground cinnamon
3 to 4 sprigs fresh thyme, leaves removed
and stems discarded
2 to 3 pinches cayenne, or to taste
๎๎๎ 1VU๎UIF๎PJM๎JOUP๎UIF๎CMFOEFS๎KBS๎๎4FU๎UJNFS๎GPS๎๎๎NJOVUFT๎BOE๎
UFNQFSBUVSF๎PO๎.FEJVN๎๎0ODF๎UIF๎PJM๎JT๎IPU๎๎BEE๎UIF๎HBSMJD๎
BOE๎TIBMMPU๎๎$PWFS๎BOE๎TUJS๎๎VTJOH๎RVJDL๎CVSTUT๎UP๎CSFBL๎VQ๎๎
$POUJOVF๎UP๎TBVUร๎๎TUJSSJOH๎PDDBTJPOBMMZ๎
๎๎๎ 0ODF๎UJNF๎FYQJSFT๎๎BEE๎UIF๎CSPUI๎๎TBMU๎BOE๎QFQQFS๎๎4FU๎PO๎
)JHI๎GPS๎๎๎NJOVUFT๎๎0ODF๎CSPUI๎DPNFT๎UP๎B๎CPJM๎๎BEE๎UIF๎
remaining ingredients. Set timer for 30 minutes and
UFNQFSBUVSF๎PO๎.FEJVN๎
๎๎๎ 0ODF๎UJNF๎FYQJSFT๎๎CMFOE๎PO๎TQFFE๎๎๎BOE๎HSBEVBMMZ๎SBJTJOH๎UP๎
speed 3 for 2 minutes or until completely smooth.
๎๎๎ 5BTUF๎BOE๎BEKVTU๎TFBTPOJOH๎BT๎EFTJSFE๎๎
Nutritional information per serving (1 cup):
$BMPSJFT๎๎๎๎๎๎๎๎๎๎GSPN๎GBU๎๎t๎DBSC๎๎๎๎H๎t๎QSP๎๎๎H๎t๎GBU๎๎H๎t๎TBU๎๎GBU๎๎H๎
t๎DIPM๎๎๎NH๎t๎TPE๎๎๎๎๎NH๎t๎DBMD๎๎๎๎NH๎t๎GJCFS๎๎H
Spinach Dal
"๎USBEJUJPOBM๎*OEJBO๎TQJDFE๎EJTI๎CBTFE๎PO๎MFOUJMT๎๎
&BDI๎WFSTJPO๎JT๎EJGGFSFOU๎EFQFOEJOH๎PO๎JOHSFEJFOUT๎
BOE๎TQJDFT๎VTFE๎๎5IJT๎POF๎BEET๎TQJOBDI๎BU๎UIF๎FOE๎
for some color and extra nutrients.
.BLFT๎BCPVU๎๎๎DVQT
1 tablespoon ghee* or butter
1 ยฝ-inch piece fresh ginger, peeled and halved
1 small onion, cut into ยฝ-inch pieces
ยฝ jalapeรฑo, seeded and cut into ยฝ-inch pieces
2 garlic cloves
ยฝ teaspoon ground cumin
1 teaspoon garam masala**
pinch turmeric
ยพ teaspoon kosher or sea salt
3 cups water
1ยฝ cups dried red lentils
1 small dried chile, left whole
4 ounces fresh spinach
1. Put the ghee or butter into the blender jar. Set timer for 30
NJOVUFT๎BOE๎UFNQFSBUVSF๎PO๎.FEJVN๎๎0ODF๎UIF๎HIFF๎PS๎
CVUUFS๎CFHJOT๎UP๎NFMU๎๎BEE๎UIF๎HJOHFS๎๎POJPO๎๎KBMBQFรP๎BOE๎
HBSMJD๎๎$PWFS๎BOE๎TUJS๎VTJOH๎BCPVU๎๎๎๎RVJDL๎CVSTUT๎UP๎CSFBL๎
VQ๎๎0ODF๎WFHFUBCMFT๎IBWF๎TPGUFOFE๎๎BEE๎UIF๎DVNJO๎๎HBSBN๎
NBTBMB๎๎UVSNFSJD๎BOE๎TBMU๎๎TUJS๎B๎GFX๎UJNFT๎UP๎DPNCJOF๎BOE๎UP๎
DPBU๎UIF๎TBVUรFE๎WFHFUBCMFT๎๎4DSBQF๎EPXO๎UIF๎TJEFT๎PG๎UIF๎
KBS๎JG๎OFFEFE๎๎0ODF๎๎๎๎NJOVUFT๎SFNBJO๎๎TXJUDI๎UP๎-PX๎๎
allowing flavors to develop. Stir every few minutes.
๎๎๎ 0ODF๎UJNF๎FYQJSFT๎๎BEE๎UIF๎XBUFS๎BOE๎TUJS๎PODF๎UP๎DPNCJOF๎๎
"EE๎UIF๎MFOUJMT๎BOE๎DIJMF๎๎4FU๎UJNFS๎GPS๎๎๎UP๎๎๎๎NJOVUFT๎BOE๎
UFNQFSBUVSF๎PO๎)JHI๎๎0ODF๎NJYUVSF๎DPNFT๎UP๎B๎CPJM๎๎4FU๎UJNFS๎
GPS๎๎๎๎NJOVUFT๎BOE๎UFNQFSBUVSF๎PO๎.FEJVN๎๎
๎๎๎ 0ODF๎UJNF๎FYQJSFT๎๎SFNPWF๎UIF๎DIJMF๎XJUI๎B๎XPPEFO๎TQPPO๎
and stir in the spinach in two batches.
๎๎๎ 5BTUF๎BOE๎BEKVTU๎TFBTPOJOH๎BT๎EFTJSFE๎๎
*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):
$BMPSJFT๎๎๎๎๎๎๎๎๎๎GSPN๎GBU๎๎t๎DBSC๎๎๎๎H๎t๎QSP๎๎๎๎H๎t๎GBU๎๎H๎t๎TBU๎๎GBU๎๎H๎
t๎DIPM๎๎๎NH๎t๎TPE๎๎๎๎๎NH๎t๎DBMD๎๎๎๎NH๎t๎GJCFS๎๎๎H
17
Dressings and Sauces
Basic Vinaigrette
5IJT๎TJNQMF๎WJOBJHSFUUF๎JT๎QFSGFDU๎PWFS๎B๎TBMBE๎PG๎NJYFE๎HSFFOT๎BOE๎
GSFTI๎WFHFUBCMFT๎๎4VCTUJUVUJOH๎๎๎๎UFBTQPPOT๎PG๎IFSCFT๎EF๎
Provence for the combined basil/thyme/marjoram is an easy way
UP๎DIBOHF๎JU๎VQ๎B๎CJU๎๎BOE๎TBWFT๎PO๎UIF๎BNPVOU๎PG๎ESJFE๎IFSCT๎ZPV๎
need to have on hand.
.BLFT๎BCPVU๎๎๎DVQ
ยผ cup red wine vinegar
1 teaspoon Dijon-style mustard
ยผ cup fresh parsley
ยฝ teaspoon dried basil
ยฝ teaspoon dried thyme
ยผ teaspoon dried tarragon
ยผ teaspoon ground white pepper
ยฝ teaspoon kosher salt
ยพ cup extra virgin olive oil
๎๎๎ 1VU๎UIF๎WJOFHBS๎๎NVTUBSE๎๎QBSTMFZ๎๎TQJDFT๎BOE๎TBMU๎JOUP๎
CMFOEFS๎KBS๎๎#MFOE๎PO๎TQFFE๎๎๎VOUJM๎DPNCJOFE๎๎BOE๎QBSTMFZ๎JT๎
GJOFMZ๎DIPQQFE๎๎BCPVU๎๎๎๎TFDPOET๎๎TUPQQJOH๎UP๎TDSBQF๎EPXO๎
the sides of the jar as necessary).
๎๎๎ 0ODF๎UIF๎NJYUVSF๎JT๎DPNCJOFE๎๎DBSFGVMMZ๎SFNPWF๎UIF๎
measuring cup from the cover of the blender. Blend on speed
๎๎BOE๎TMPXMZ๎BEE๎UIF๎PJM๎UISPVHI๎UIF๎MJE๎PQFOJOH๎๎5IF๎QSPDFTT๎
TIPVME๎UBLF๎BCPVU๎๎๎๎NJOVUFT๎๎
๎๎๎ 5BTUF๎BOE๎BEKVTU๎TFBTPOJOH๎BT๎EFTJSFE๎
Nutritional information per serving (1 tablespoon):
$BMPSJFT๎๎๎๎๎๎๎๎๎GSPN๎GBU๎๎t๎DBSC๎๎๎H๎t๎QSP๎๎๎H๎t๎GBU๎๎๎H๎t๎TBU๎๎GBU๎๎H๎
t๎DIPM๎๎๎NH๎t๎TPE๎๎๎๎NH๎t๎DBMD๎๎๎NH๎t๎GJCFS๎๎H
Warm Vinaigrette
This delicious vinaigrette will become
a favorite after the first bite.
.BLFT๎BCPVU๎๎๎DVQ
ยพ cup extra virgin olive oil, divided
1 garlic clove
1 small shallot, cut into ยฝ-inch pieces
2 tablespoons Dijon-style mustard
ยผ teaspoon kosher or sea salt
pinch freshly ground black pepper
3 tablespoons champagne vinegar
1. Put one teaspoon of olive oil into the blender jar and set on
.FEJVN๎GPS๎๎๎NJOVUFT๎๎0ODF๎UIF๎PJM๎JT๎IPU๎๎BEE๎UIF๎HBSMJD๎BOE๎
TIBMMPU๎๎$PWFS๎BOE๎TUJS๎UP๎CSFBL๎๎VQ๎VTJOH๎RVJDL๎CVSTUT๎๎
๎๎๎ 0ODF๎WFHFUBCMFT๎IBWF๎TPGUFOFE๎๎UVSO๎VOJU๎PGG๎BOE๎BEE๎BMM๎
SFNBJOJOH๎JOHSFEJFOUT๎UISPVHI๎UIF๎MJE๎PQFOJOH๎๎FYDFQU๎GPS๎UIF๎
reserved olive oil. Stir to combine.
๎๎๎ 8IJMF๎CMFOEJOH๎PO๎TQFFE๎๎๎๎HSBEVBMMZ๎BEE๎SFNBJOJOH๎PJM๎JO๎B๎
TMPX๎CVU๎TUFBEZ๎TUSFBN๎UISPVHI๎UIF๎MJE๎PQFOJOH๎๎-FU๎NJYUVSF๎
blend an additional 30 seconds after all has been added.
๎๎๎ 4FU๎UJNFS๎GPS๎๎๎NJOVUFT๎BOE๎UFNQFSBUVSF๎PO๎.FEJVN๎๎TUJSSJOH๎
constantly until dressing is heated through.
Nutritional information per serving (1 tablespoon):
$BMPSJFT๎๎๎๎๎๎๎๎๎GSPN๎GBU๎๎t๎DBSC๎๎๎H๎t๎QSP๎๎๎H๎t๎GBU๎๎๎H๎t๎TBU๎๎GBU๎๎H๎
t๎DIPM๎๎๎NH๎t๎TPE๎๎๎๎NH๎t๎DBMD๎๎๎NH๎t๎GJCFS๎๎H
Walnut-Parsley Pesto
5IJT๎SFDJQF๎JT๎B๎GSFTI๎BMUFSOBUJWF๎UP๎USBEJUJPOBM๎QFTUP๎๎FTQFDJBMMZ๎JO๎
UIF๎DPPMFS๎NPOUIT๎๎XIFO๎CBTJM๎JT๎OPU๎BT๎QMFOUJGVM๎
.BLFT๎BCPVU๎๎๎๎DVQT
ยฝ cup walnuts, lightly toasted
1 garlic clove
2 cups loosely packed fresh parsley
(about 1 small bunch)
ยผ cup grated Parmesan
ยผ teaspoon kosher or sea salt
pinch freshly ground black pepper
ยฝ teaspoon lemon zest
1ยฝ teaspoons fresh lemon juice
ยฝ to ยพ cup extra virgin olive oil, divided
1. Put the walnuts in the blender jar. Run on speeds 1 to 3 for
BCPVU๎๎๎๎UP๎๎๎๎TFDPOET๎๎PS๎VOUJM๎GJOFMZ๎DIPQQFE๎๎
2. With the unit running on speed 1. Carefully remove the
measuring cup from the cover of the blender. Gradually add
UIF๎HBSMJD๎BOE๎QBSTMFZ๎UISPVHI๎UIF๎MJE๎PQFOJOH๎๎-FU๎SVO๎VOUJM๎
SPVHIMZ๎DIPQQFE๎๎TUPQQJOH๎UP๎TDSBQF๎EPXO๎UIF๎TJEFT๎PG๎UIF๎
jar as necessary.
๎๎๎ "EE๎UIF๎1BSNFTBO๎๎TBMU๎๎QFQQFS๎BOE๎[FTU๎๎1VMTF๎๎๎UP๎๎๎UJNFT๎
to mix. Add the lemon juice and blend on speed 1. Remove
UIF๎NFBTVSJOH๎DVQ๎BOE๎TMPXMZ๎QPVS๎๎๎DVQ๎PG๎UIF๎PMJWF๎PJM๎๎
VTJOH๎B๎MJRVJE๎NFBTVSJOH๎DVQ๎๎UISPVHI๎UIF๎MJE๎PQFOJOH๎XIJMF๎
the mixer is running. Scrape down as necessary and let run
until desired consistency. Add remaining oil for thinner
consistency.
๎๎๎ 5P๎TUPSF๎๎USBOTGFS๎UP๎B๎HMBTT๎KBS๎PS๎CPXM๎๎UBQ๎UP๎SFNPWF๎BMM๎BJS๎
CVCCMFT๎๎BOE๎FWFO๎PVU๎UIF๎TVSGBDF๎๎'MPBU๎B๎MBZFS๎PG๎PMJWF๎PJM๎PO๎
UPQ๎๎DPWFS๎XJUI๎QMBTUJD๎XSBQ๎BOE๎SFGSJHFSBUF๎๎5IF๎QFTUP๎XJMM๎
LFFQ๎GPS๎๎๎EBZT๎JO๎UIF๎SFGSJHFSBUPS๎๎PS๎JU๎NBZ๎CF๎GSP[FO๎๎๎
Nutritional information per serving (1 tablespoon):
$BMPSJFT๎๎๎๎๎๎๎๎๎GSPN๎GBU๎๎t๎DBSC๎๎๎H๎t๎QSP๎๎๎H๎t๎GBU๎๎H๎t๎TBU๎๎GBU๎๎H๎
t๎DIPM๎๎๎NH๎t๎TPE๎๎๎๎NH๎t๎$BMD๎๎๎๎NH๎๎t๎GJCFS๎๎H
๎๎
Green Goddess Dressing
"๎EFMJDJPVT๎WFHHJF๎ESFTTJOH๎UIBU๎FWFO๎ZPVS๎LJET๎XJMM๎MPWF๎
.BLFT๎BCPVU๎๎๎DVQ
1 garlic clove
1 green onion/scallion, cut into 1-inch pieces
2 anchovy fillets
2 tablespoons fresh tarragon
(leaves from about 4 sprigs)
10 medium to large fresh basil leaves
ยผ cup fresh parsley
1 tablespoon fresh lemon juice
1 avocado, each half cut into 4 pieces
ยผ 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
๎๎๎ 1VU๎BMM๎PG๎UIF๎JOHSFEJFOUT๎๎SFTFSWJOH๎๎๎UBCMFTQPPOT๎PG๎UIF๎
XBUFS๎๎JOUP๎UIF๎CMFOEFS๎KBS๎๎#MFOE๎PO๎TQFFET๎๎๎UP๎๎๎GPS๎BCPVU๎๎๎
NJOVUF๎PS๎VOUJM๎GVMMZ๎CMFOEFE๎๎TUPQQJOH๎UP๎TDSBQF๎EPXO๎TJEFT๎
of the jar as necessary.
2. Add additional water as needed to reach the desired
DPOTJTUFODZ๎๎5BTUF๎BOE๎BEKVTU๎TFBTPOJOH๎BT๎EFTJSFE๎
Nutritional information per serving (2 tablespoons):
$BMPSJFT๎๎๎๎๎๎๎๎๎GSPN๎GBU๎๎t๎DBSC๎๎๎H๎t๎QSP๎๎๎H๎t๎GBU๎๎H๎t๎TBU๎๎GBU๎๎H๎
t๎DIPM๎๎๎H๎t๎TPE๎๎๎๎H๎t๎DBMD๎๎๎๎๎NH๎๎t๎GJCFS๎๎H
Red Chile Sauce
"๎USBEJUJPOBM๎TNPLZ๎TQJDZ๎TBVDF๎๎UIJT๎JT๎EFMJDJPVT๎PWFS๎NPTU๎
.FYJDBO๎EJTIFT๎๎FTQFDJBMMZ๎FODIJMBEBT๎
.BLFT๎BCPVU๎๎๎DVQT
9 dried chiles (any mix of Anaheim,
New Mexico and/or Ancho)
1 tablespoon olive oil
2 small shallots, cut into ยฝ-inch pieces
2 garlic cloves
ยฝ teaspoon kosher salt, divided
2 tablespoons dark brown sugar
2 cups chicken broth, low sodium
1. Reconstitute chiles: place them in a bowl and pour boiling
water over them so they are completely submerged. Cover
bowl with foil or an inverted plate. Allow the chiles to sit until
UIFZ๎TPGUFO๎๎BCPVU๎๎๎๎UP๎๎๎๎NJOVUFT๎๎0ODF๎TPGU๎๎DBSFGVMMZ๎
SFNPWF๎BMM๎TFFET๎BOE๎TUFNT๎BOE๎DVU๎JOUP๎๎๎JODI๎QJFDFT๎๎
reserve.
2. Put the olive oil into the blender jar and set timer for 3
NJOVUFT๎BOE๎UFNQFSBUVSF๎PO๎.FEJVN๎๎$PWFS๎๎XJUI๎NFBTVSJOH๎
DVQ๎SFNPWFE๎๎0ODF๎UIF๎PJM๎JT๎IPU๎๎VQ๎BEE๎UIF๎TIBMMPUT๎๎HBSMJD๎
BOE๎B๎QJODI๎PG๎TBMU๎๎TUJSSJOH๎GSFRVFOUMZ๎VOUJM๎WFHFUBCMFT๎BSF๎
soft.
๎๎๎ "EE๎UIF๎SFNBJOJOH๎TBMU๎๎TVHBS๎๎CSPUI๎BOE๎SFTFSWFE๎DIJMFT๎๎4FU๎
UJNFS๎GPS๎๎๎๎NJOVUFT๎BOE๎UFNQFSBUVSF๎PO๎.FEJVN๎๎TUJSSJOH๎
occasionally.
๎๎๎ 0ODF๎VOJU๎UVSOT๎PGG๎๎SFUVSO๎NFBTVSJOH๎DBQ๎UP๎MJE๎BOE๎CMFOE๎PO๎
TQFFET๎๎๎UP๎๎๎GPS๎BCPVU๎๎๎NJOVUFT๎๎PS๎VOUJM๎DPNQMFUFMZ๎
smooth.
๎๎๎ 5BTUF๎BOE๎BEKVTU๎TFBTPOJOH๎BT๎EFTJSFE๎
Nutritional information per serving (2 tablespoons):
$BMPSJFT๎๎๎๎๎๎๎๎๎GSPN๎GBU๎๎t๎DBSC๎๎๎H๎t๎QSP๎๎๎H๎t๎GBU๎๎H๎t๎TBU๎๎GBU๎๎H๎
t๎DIPM๎๎๎NH๎t๎TPE๎๎๎๎NH๎t๎DBMD๎๎๎๎NH๎t๎GJCFS๎๎H
Light Marinara Sauce
5IJT๎WFSTBUJMF๎TBVDF๎JT๎TP๎FBTZ๎UP๎NBLF๎๎BOE๎JU๎GSFF[FT๎XFMM๎UPP๎
.BLFT๎BCPVU๎๎๎DVQT
1 tablespoon extra virgin olive oil
5 garlic cloves
ยฝ small onion, cut into ยฝ-inch pieces
ยผ teaspoon kosher salt, divided
1 can (28-ounce) whole plum tomatoes in purรฉe
ยฝ teaspoon freshly ground black pepper
ยฝ teaspoon dried oregano
1 to 2 tablespoons granulated sugar
6 large leaves fresh basil, torn into small pieces
1. Put the oil into the blender jar. Cover and set timer for 10
NJOVUFT๎BOE๎UFNQFSBUVSF๎PO๎.FEJVN๎๎0ODF๎PJM๎JT๎IPU๎๎BEE๎UIF๎
garlic and onion. Stir a few times to coat with the oil and to
CSFBL๎VQ๎๎-FBWF๎UP๎TBVUร๎TUJSSJOH๎PDDBTJPOBMMZ๎
๎๎๎ 0ODF๎UJNF๎FYQJSFT๎๎BEE๎UIF๎SFNBJOJOH๎JOHSFEJFOUT๎BOE๎TFU๎
UJNFS๎GPS๎๎๎๎NJOVUFT๎BOE๎UFNQFSBUVSF๎PO๎)JHI๎๎0ODF๎UIF๎
NJYUVSF๎DPNFT๎UP๎B๎CPJM๎๎4FU๎UJNFS๎GPS๎๎๎๎NJOVUFT๎BOE๎
UFNQFSBUVSF๎PO๎.FEJVN๎๎3FNPWF๎UIF๎NFBTVSJOH๎DVQ๎GSPN๎
the lid while cooking. Be sure to replace to stir occasionally
while cooking.
๎๎๎ 0ODF๎UIF๎UJNF๎IBT๎FYQJSFE๎๎CMFOE๎PO๎TQFFE๎๎๎GPS๎๎๎๎TFDPOET๎๎
PS๎VOUJM๎EFTJSFE๎DPOTJTUFODZ๎๎*G๎B๎DIVOLJFS๎TUZMF๎TBVDF๎JT๎
EFTJSFE๎๎QVMTF๎UP๎CMFOE๎๎
๎๎๎ 5BTUF๎BOE๎BEKVTU๎TFBTPOJOH๎BT๎EFTJSFE๎
๎ ๎ /PUF๎๎*G๎B๎UIJDLFS๎TBVDF๎JT๎EFTJSFE๎PODF๎CMFOEFE๎๎TJNNFS๎GPS๎
BEEJUJPOBM๎UJNF๎XJUI๎NFBTVSJOH๎DVQ๎SFNPWFE๎๎VOUJM๎EFTJSFE๎
consistency is achieved.
Nutritional information per serving (ยผ cup):
$BMPSJFT๎๎๎๎๎๎๎๎๎GSPN๎GBU๎๎t๎DBSC๎๎๎H๎t๎QSP๎๎๎H๎t๎GBU๎๎H๎t๎TBU๎๎GBU๎๎H๎
t๎DIPM๎๎๎NH๎t๎TPE๎๎๎๎๎NH๎t๎DBMD๎๎๎๎NH๎t๎GJCFS๎๎H
19
Romesco Sauce
5IJT๎TBVDF๎PG๎4QBOJTI๎PSJHJO๎JT๎EFMJDJPVT๎TFSWFE๎XJUI๎HSJMMFE๎
DIJDLFO๎๎WFHFUBCMFT๎๎PS๎FWFO๎HSJMMFE๎TFBGPPE๎
.BLFT๎BCPVU๎๎๎๎DVQT
1 tablespoon extra virgin olive oil
2 shallots, cut into ยฝ-inch pieces
6 garlic cloves
2
โ
3
cup almonds, toasted
2 cups white bread, crust removed
and cut into ยฝ-inch pieces (about 2 standard slices)
1 can (28-ounce) whole plum tomatoes, drained
2 roasted red peppers
ยผ cup sherry vinegar
ยผ cup sherry
ยฝ cup chicken or vegetable broth
1 teaspoon smoked paprika
1 teaspoon kosher salt
ยผ teaspoon freshly ground black pepper
1. Put the oil into the blender jar. Cover and set timer for 5
NJOVUFT๎BOE๎UFNQFSBUVSF๎PO๎.FEJVN๎๎0ODF๎IPU๎๎BEE๎UIF๎
TIBMMPUT๎BOE๎HBSMJD๎๎TUJSSJOH๎GSFRVFOUMZ๎VOUJM๎TPGUFOFE๎๎
๎๎๎ 0ODF๎UJNF๎FYQJSFT๎BOE๎UIF๎WFHFUBCMFT๎BSF๎TPGU๎๎BEE๎UIF๎
BMNPOET๎๎#MFOE๎PO๎TQFFET๎๎๎UP๎๎๎GPS๎BCPVU๎๎๎๎UP๎๎๎๎TFDPOET๎๎
or until chopped. Add the remaining ingredients in the order
MJTUFE๎๎4FU๎UJNFS๎GPS๎๎๎๎NJOVUFT๎BOE๎UFNQFSBUVSF๎PO๎.FEJVN๎๎
๎๎๎ 0ODF๎VOJU๎TIVUT๎PGG๎๎CMFOE๎TUBSUJOH๎PO๎TQFFE๎๎๎BOE๎HSBEVBMMZ๎
SBJTJOH๎UP๎TQFFE๎๎๎VOUJM๎GVMMZ๎QVSรFE๎๎BCPVU๎
1 minute.
๎๎๎ 5BTUF๎BOE๎BEKVTU๎TFBTPOJOH๎BT๎EFTJSFE๎๎๎
Nutritional information per serving (ยผ cup):
$BMPSJFT๎๎๎๎๎๎๎๎๎GSPN๎GBU๎๎t๎DBSC๎๎๎H๎t๎QSP๎๎๎H๎t๎GBU๎๎H๎t๎TBU๎๎GBU๎๎H๎
t๎DIPM๎๎๎NH๎t๎TPE๎๎๎๎๎NH๎t๎DBMD๎๎๎๎NH๎t๎GJCFS๎๎H
Salsa Verde
"๎UBOHZ๎TBVDF๎GPS๎ZPVS๎GBWPSJUF๎.FYJDBO๎EJTI๎o๎
USZ๎JU๎XJUI๎UBDPT๎๎FODIJMBEBT๎PS๎FWFO๎GBKJUBT๎
.BLFT๎BCPVU๎๎๎DVQT
1 tablespoon extra virgin olive oil
1 medium onion, cut into ยฝ-inch pieces
1 pound tomatillos, cut into ยฝ-inch pieces
3 garlic cloves
2 to 3 jalapeรฑo or serrano peppers, seeded
and cut into ยฝ-inch pieces
ยฝ cup lightly packed fresh cilantro
juice from ยฝ lime
ยผ teaspoon sea or kosher salt
2 teaspoons honey
1. Put the olive oil into the blender jar. Set timer for 20 minutes
BOE๎UFNQFSBUVSF๎PO๎.FEJVN๎๎0ODF๎IPU๎๎BEE๎UIF๎POJPO๎๎
TUJSSJOH๎GSFRVFOUMZ๎UP๎TBVUร๎๎0ODF๎UIF๎POJPO๎IBT๎TPGUFOFE๎๎BEE๎
about
1
โ
3
๎PG๎UIF๎UPNBUJMMPT๎BOE๎UIF๎HBSMJD๎BOE๎TUJS๎GSFRVFOUMZ๎๎
0ODF๎UIFZ๎BSF๎TPGUFOFE๎๎SFQFBU๎XJUI๎UIF๎SFNBJOJOH๎UIJSET๎๎
๎๎๎ 0ODF๎UIF๎UJNF๎FYQJSFT๎BOE๎UIF๎WFHFUBCMFT๎BSF๎TPGU๎๎BEE๎UIF๎
remaining ingredients and blend on speeds 2 to 4 for about 1
NJOVUF๎๎PS๎VOUJM๎QVSรFE๎๎
๎๎๎5BTUF๎BOE๎BEKVTU๎TFBTPOJOH๎BT๎EFTJSFE๎
Nutritional information per serving (2 tablespoons):
$BMPSJFT๎๎๎๎๎๎๎๎๎GSPN๎GBU๎๎t๎DBSC๎๎๎H๎t๎QSP๎๎๎H๎t๎GBU๎๎H๎t๎TBU๎๎GBU๎๎H๎
t๎DIPM๎๎๎NH๎t๎TPE๎๎๎๎NH๎t๎DBMD๎๎๎NH๎t๎GJCFS๎๎H
20
Desserts
Chocolate Banana Crรจme Brรปlรฉe
Cuisinart
ยฎ
๎NBLFT๎UIJT๎JNQSFTTJWF๎EFTTFSU๎RVJDL๎BOE๎FBTZ๎๎#PUI๎
kids and adults will love it.
.BLFT๎TJY๎TFSWJOHT
2 cups heavy cream
1 cup whole milk
1 teaspoon pure vanilla extract
4 ounces milk chocolate, roughly chopped
6 large egg yolks
8 tablespoons granulated sugar, divided
1 banana, cut into ยฝ-inch slices
1. Preheat oven to 325ยฐF with the rack in the middle position.
๎๎๎ 1VU๎UIF๎DSFBN๎๎NJML๎BOE๎WBOJMMB๎JOUP๎UIF๎CMFOEFS๎KBS๎๎$PWFS๎BOE๎
TFU๎UJNFS๎GPS๎๎๎๎NJOVUFT๎BOE๎UFNQFSBUVSF๎PO๎.FEJVN๎๎TUJSSJOH๎
every few minutes.
๎๎๎ 0ODF๎UIF๎DSFBN๎NJML๎NJYUVSF๎JT๎IPU๎BOE๎GPBNZ๎๎๎UVSO๎IFBU๎PGG๎
JG๎UJNF๎IBT๎OPU๎FYQJSFE๎๎BEE๎UIF๎DIPDPMBUF๎๎ZPMLT๎BOE๎๎๎
UBCMFTQPPOT๎PG๎UIF๎TVHBS๎๎TUJSSJOH๎DPOUJOVPVTMZ๎VOUJM๎GVMMZ๎
CMFOEFE๎BOE๎IPNPHFOPVT๎๎BCPVU๎๎๎๎TFDPOET๎๎
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
ยผ inch.
๎๎๎ #BLF๎GPS๎๎๎๎NJOVUFT๎๎PS๎VOUJM๎KVTU๎TFU๎๎$PPM๎UP๎SPPN๎
temperature and then chill overnight.
๎๎๎๎ #FGPSF๎TFSWJOH๎๎FWFOMZ๎UPQ๎XJUI๎UIF๎CBOBOB๎TMJDFT๎BOE๎MJCFSBMMZ๎
TQSJOLMF๎UIF๎SFTFSWFE๎TVHBS๎PWFS๎FBDI๎๎6TJOH๎B๎LJUDIFO๎UPSDI๎๎
DBSBNFMJ[F๎UIF๎TVHBS๎CZ๎RVJDLMZ๎NPWJOH๎UIF๎GMBNF๎CBDL๎BOE๎
forth about 1 inch above the ramekin.
Nutritional information per serving:
$BMPSJFT๎๎๎๎๎๎๎๎๎๎GSPN๎GBU๎๎t๎DBSC๎๎๎๎H๎t๎QSP๎๎๎H๎t๎GBU๎๎๎H๎t๎TBU๎๎GBU๎๎๎H๎
t๎DIPM๎๎๎๎๎NH๎t๎TPE๎๎๎๎NH๎t๎DBMD๎๎๎๎๎NH๎t๎GJCFS๎๎H
Cinnamon-Maple Applesauce
A healthy afternoon treat for you and your family.
.BLFT๎BCPVU๎๎๎๎DVQT๎
ยฝ cup water
4 medium to large apples (about 1ยฝ pounds),
peeled, cored and cut into 1-inch pieces
1 teaspoon ground cinnamon
1 to 2 pinches ground nutmeg
1 to 2 pinches ground cloves
1 to 2 pinches kosher or sea salt (optional)
1 to 2 teaspoons fresh lemon juice
1 to 2 tablespoons pure maple syrup (optional)
1. Put the water into the blender jar. Set timer for 12 minutes
BOE๎UFNQFSBUVSF๎PO๎)JHI๎๎0ODF๎XBUFS๎DPNFT๎UP๎B๎CPJM๎๎BCPVU๎
๎๎NJOVUFT๎๎BEE๎BQQMFT๎๎TQJDFT๎BOE๎TBMU๎๎JG๎VTJOH๎๎BOE๎TXJUDI๎UP๎
.FEJVN๎๎4UJS๎PDDBTJPOBMMZ๎UP๎JODPSQPSBUF๎UIF๎DPPLFE๎BQQMFT๎
GSPN๎UIF๎CPUUPN๎๎DPPLJOH๎BMM๎BQQMFT๎VOUJM๎TPGU๎BOE๎
homogenous.
๎๎๎ "EE๎MFNPO๎KVJDF๎BOE๎NBQMF๎TZSVQ๎๎JG๎VTJOH๎๎๎*G๎OFDFTTBSZ๎
blend on speed 1 until desired consistency is reached.
Nutritional information per serving (ยฝ cup):
$BMPSJFT๎๎๎๎๎๎๎๎GSPN๎GBU๎๎t๎DBSC๎๎๎๎H๎t๎QSP๎๎๎H๎t๎GBU๎๎H๎t๎TBU๎๎GBU๎๎H๎
t๎DIPM๎๎๎NH๎t๎TPE๎๎๎๎NH๎t๎DBMD๎๎๎๎NH๎๎t๎GJCFS๎๎H
Coconut Custards
The coconut gives these custards a delicious rich texture.
.BLFT๎GPVS๎TFSWJOHT
1 can (13.5-ounce) unsweetened coconut milk
2
โ
ยณ
cup heavy cream
ยฝ teaspoon pure vanilla extract
ยผ teaspoon coconut extract
ยฝ cup unsweetened shredded coconut
2 large eggs
4 large egg yolks
ยฝ cup granulated sugar
ยผ teaspoon table salt
1. Preheat oven to 300ยฐF. Pour 1 inch of warm water into a
๎๎JODI๎TRVBSF๎QBO๎
๎๎๎ 1VU๎UIF๎DPDPOVU๎NJML๎๎DSFBN๎BOE๎FYUSBDUT๎JOUP๎UIF๎CMFOEFS๎KBS๎๎
DPWFS๎BOE๎TUJS๎UP๎NJY๎๎4FU๎UJNFS๎GPS๎๎๎NJOVUFT๎BOE๎UFNQFSBUVSF๎
on High.
๎๎๎ 8IFO๎UJNF๎FYQJSFT๎๎BEE๎UIF๎TISFEEFE๎DPDPOVU๎BOE๎TFU๎UJNFS๎
GPS๎๎๎NJOVUFT๎BOE๎UFNQFSBUVSF๎PO๎.FEJVN๎๎TUJSSJOH๎
PDDBTJPOBMMZ๎๎.JYUVSF๎TIPVME๎CF๎GPBNZ๎BOE๎IPU๎CVU๎OPU๎
boiling.
๎๎๎ 0ODF๎UJNF๎FYQJSFT๎๎MFU๎NJYUVSF๎TUFFQ๎JO๎CMFOEFS๎KBS๎GPS๎๎๎๎
minutes.
๎๎๎ 8IJMF๎NJYUVSF๎JT๎TUFFQJOH๎๎XIJTL๎UIF๎FHHT๎๎ZPMLT๎๎TVHBS๎BOE๎
TBMU๎UPHFUIFS๎JO๎B๎NJYJOH๎CPXM๎BOE๎UIFO๎USBOTGFS๎UP๎B๎MJRVJE๎
NFBTVSJOH๎DVQ๎GPS๎FBTZ๎QPVSJOH๎๎0ODF๎UIF๎NJYUVSF๎IBT๎
GJOJTIFE๎TUFFQJOH๎๎CMFOE๎PO๎TQFFE๎๎๎๎8JUI๎UIF๎VOJU๎SVOOJOH๎๎
gradually add the egg mixture through lid opening. Continue
PO๎TQFFE๎๎๎GPS๎BO๎BEEJUJPOBM๎๎๎๎UP๎๎๎๎TFDPOET๎๎PS๎VOUJM๎
homogenous.
6. Pour the mixture through a fine strainer set over a mixing
CPXM๎๎TRVFF[JOH๎PVU๎BOZ๎FYDFTT๎MJRVJE๎GSPN๎UIF๎TISFEEFE๎
DPDPOVU๎๎EJTDBSE๎DPDPOVU๎๎๎-FU๎TJU๎GPS๎BCPVU๎๎๎๎NJOVUFT๎๎BOE๎
then spoon off the top layer of foam from the mixture.
๎๎๎๎ %JWJEF๎NJYUVSF๎FWFOMZ๎BNPOH๎GPVS๎JOEJWJEVBM๎DVTUBSE๎DVQT๎๎๎๎
ounces each). Place individual custards into the prepared
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centers will still move slightly when shaken).
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