Page 1
Please make sure to read the enclosed Ninja® Owner’s Guide prior to using your unit.
SYSTEM
MEALTIME
STREAMLINED
35 Quick & Easy Smart Station Recipes
Page 2
CHORIZO
TACO
DIP
TABLE
OF
CONTENTS
20
PINEAPPLE
CILANTRO
DIPPING
SAUCE
38
31
54
CHICKEN
POT PIE
PRODUCT INTRO 2
INTELLI-SENSE™ TECHNOLOGY 4
SLICER/SHREDDER GUIDE 6
PRECISION PROCESSOR™ 8
HIGH-SPEED BLENDER 10
TOTAL CRUSHING® BLENDER 12
BEVERAGES 14
DIPS & SPREADS 30
DRESSINGS & SAUCES 36
MAINS & SIDES 45
DESSERTS 66
60 68
64
Page 3
THE KITCHEN,
RECENTERED.
The days of guessing in the kitchen are over. Which means so are the days of kitchen
chaos. The Ninja® Smart Station™ with Intelli-Sense™ Technology does the thinking for you.
Just snap on your desired vessel and the interface displays pre-set programs and manual
speed settings available for your recipes. Now, you’ve got one adaptive tool to make
everything from healthy dinners to bake-sale-winning treats at the tap of a touchscreen.
And there’s a whole new reason the kitchen is the most popular room in your house.
Page 4
PRECISION
PROCESSOR
™
Intelli-Sense
™
TECHNOLOGY
SMART PROGRAM RECOGNITION
Intelli-Sense Technology uses an advanced interlock system to identify the vessel
on the Smart Station’s base. With one snap, the touchscreen automatically displays
a unique menu of pre-set programs and manual speeds available for your recipe.
All that’s left to do is select a program and enjoy always-consistent results.
HIGH-SPEED
BLENDER CUP
TOTAL CRUSHING®
PITCHER
Page 5
SLICER
SLICE,
SHRED
,
R E P E AT.
Your slicing/shredding disc helps
with everything from meal prep to
making garnishes, so you’ll be using
it a bunch. Here’s a super simple
guide for deciding which side to
use with each recipe.
Zucchini
Summer squash
Cucumber
Potatoes
Yam s
Onions
Apples
Celery
SHREDDER
Cabbage
Brussels sprouts
Broccoli stalks
Zucchini
Carrots
Hard cheeses
Yam s
Beets
Page 6
TIPS FOR YOUR PRECISION PROCESSOR
LOADING TIPS
Don’t overfill the bowl or ingredients
may not break down evenly. If the
ingredients exceed the max fill line,
take some out.
™
SO MUCH MORE
THAN MEAL PREP.
With Precision Processing, you’re not just breaking ingredients down into smaller pieces.
You’re bringing them together in ways you hadn’t thought of before. Whether you’re chopping
heirloom tomatoes for fresh salsa, mixing up quinoa burger patties, or shredding cabbage
for a crisp slaw, your taste buds are in for a treat.
When loading the bowl, make
sure ingredients do not go past
the max fill line.
Also comes with a dough blade
and reversible slicer/shredder disc.
3
2
1
Add liquid on top,
as the last ingredient.
Place heavier ingredients, like
chicken and root vegetables,
on top of the greens and lettuces.
Place herbs, lettuces, and greens in the
bowl first so they are at the bottom.
Cut all ingredients to 1 inch or as
designated in each recipe.
Peel bell peppers with a vegetable peeler
prior to cutting for best performance.
For chopped salads with a lot of lettuce,
chop the toppings separately and then
layer them on top of a bed of lettuce.
For smoothie bowls and frozen treats, use
the following frozen-to-liquid ingredient
ratio: 1.5 to 1.
PREP TIPS
Page 7
TIPS FOR YOUR HIGH-SPEED BLENDER CUP
LOADING TIPS
Don’t overfill the cup. If you feel
resistance when attaching the
Pro Extractor Blades® Assembly to
the cup, remove some ingredients.
5
Top o with ice or frozen ingredients.
WHO KNEW THIS
MUCH FLAVOR
COULD FIT IN A CUP.
High-Speed Blending gives you nutrient juices, smoothies, dressings, and sauces
that’ll make any kitchen jealous. It unlocks the potential of every fruit and veggie it meets,*
giving you tons of flavor and nutritious goodness in every recipe you make.
*By blending whole fruits and vegetables, including portions that are usually discarded.
When loading the cup, make
sure ingredients do not go past
the max fill line.
CAUTI ON: Re move the Pro Extractor B lade s Assembly from the Hi gh-Sp eed Blende r Cup up on completio n of blen ding .
Do not sto re ingredien ts befo re or af ter ble nding i n the cup with the bl ade assembl y attached. Some fo ods may contai n
active ingredients o r relea se gases that will expan d if lef t in a seal ed cont aine r, resultin g in excessive pres sure bu ildup
that can pose a risk of inju ry. For in gredi ent sto rage in the cup, o nly use S pout Li d to cover.
4
3
2
1
Next add any dry or sticky ingredients
like seeds, powders, and nut butters.
Pour in liquid or yogurt next.
For thinner results or a juice-like
drink, add more liquid as desired.
Next add leafy greens and herbs.
Start by adding fresh fruits and vegeta
PREP TIPS
For best results, cut ingredients in 1-inch
chunks. Do not place frozen ingredients
first in the cup.
bles.
Page 8
TIPS FOR YOUR TOTAL CRUSHING® PITCHER
LOADING TIPS
Load softer, water-dense ingredients on
the bottom, and ice or frozen ingredients
on top. This creates a vortex in the pitcher
that leads to a smoother breakdown of
5
frozen ingredients.
Top o with ice or frozen ingredi
ents.
CRUSHING IT
HAS NEVER
BEEN EASIER.
Ice, whole fruits, vegetables. Check, check, and check.
With Total Crushing® Technology, blast through the toughest ingredients
you can find and end up with smooth, delectable results, every time.
When loading the pitcher, make
sure ingredients do not go past
the max fill line.
4
3
2
1
Next add any dry or sticky ingredients
like seeds, powders, and nut butters.
Pour in liquid or yogurt next. For
thinner results or a juice-like drink,
add more liquid.
Next add leafy greens and
Start by adding fresh fruits and vegeta
PREP TIPS
For best results, cut ingredients in 1-inch
chunks. Do not place frozen ingredients
first in the pitcher.
herbs.
bles.
Page 9
ORANGE BLUSH
PREP: 5 MINUTES
CO NTAI N E R : 24-OUNCE HIGH-SPEED BLENDER CUP
MAKES: 2 SERVINGS
BEVERAGES
PREP
SUGGESTION
Freeze fresh
strawberries when
they are perfectly ripe
to enjoy a taste of
summer long after the
picking season ends.
INGREDIENTS
1
/2 cup watermelon chunks
3
/4 cup orange juice
1 cup frozen strawberries
1
/2 cup ice
DIRECTIONS
1 Place all ingredients into the
24-ounce High-Speed Blender Cup
in the order listed.
2 Select SMOOTHIE.
3 Remove blades from cup after blending.
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Page 10
MANGO PROTEIN SHAKE
PREP: 5 MINUTES
CO NTAI N E R : 24-OUNCE HIGH-SPEED BLENDER CUP
MAKES: 2 SERVINGS
BEVERAGES
INGREDIENTS
1 1/4 cups 1% milk
2 scoops vanilla protein powder
2 cups frozen mango chunks
DIRECTIONS
1 Place all ingredients into the
24-ounce High-Speed Blender Cup
in the order listed.
2 Select SMOOTHIE.
3 Remove blades from cup after blending.
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Page 11
RISE & SHINE
PREP: 10 MINUTES
CO NTAI N E R : 24-OUNCE HIGH-SPEED BLENDER CUP
MAKES: 1 SERVING
BEVERAGES
INGREDIENTS
1
/2 Golden Delicious apple, peeled, cored, cut in half
2-inch piece English cucumber, cut in half
1
/2 cup green grapes
1 teaspoon hemp hearts
3
/4 cup kale leaves
4 mint leaves
1 teaspoon lemon juice
1
/2 cup coconut water
1
/2 cup ice
DIRECTIONS
1 Place all ingredients into the
24-ounce High-Speed Blender Cup
in the order listed.
2 Select EXTRACT.
3 Remove blades from cup after blending.
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Page 12
MORNING BERRY
PREP: 5 MINUTES
CO NTAI N E R : 24-OUNCE HIGH-SPEED BLENDER CUP
MAKES: 2 SERVINGS
BEVERAGES
INGREDIENTS
1 medium ripe banana, cut in half
1
1
/2 cups almond milk
3 tablespoons honey
2 tablespoons flaxseed
1
1
/2 cups frozen mixed berries
DIRECTIONS
1 Place all ingredients into the
24-ounce High-Speed Blender Cup
in the order listed.
2 Select EXTRACT.
3 Remove blades from cup after blending.
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Page 13
BEVERAGESBEVERAGES
INGREDIENTS
1
/3 cup seedless green grapes
4 fresh tarragon leaves
1 cup maple water
1
/4 cup ice
GRAPE TARRAGON
REFRESHER
PREP: 5 MINUTES
CO NTAI N E R : 24-OUNCE HIGH-SPEED BLENDER CUP
MAKES: 1 SERVINGS
DIRECTIONS
1 Place all ingredients into the
24-ounce High-Speed Blender Cup
in the order listed.
2 Select REFRESHER.
3 Remove blades from cup after blending.
PINEAPPLE MINT
COCONUT REFRESHER
PREP: 5 MINUTES
CO NTAI N E R : 24-OUNCE HIGH-SPEED BLENDER CUP
MAKES: 1 SERVING
INGREDIENTS
1
/4 cup pineapple chunks
3 fresh mint leaves
1 cup coconut water
1
/4 cup ice
DIRECTIONS
1 Place all ingredients into the
24-ounce High-Speed Blender Cup
in the order listed.
2 Select REFRESHER.
3 Remove blades from cup after blending.
22
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Page 14
FRESH CITRUS
MARGARITA
PREP: 5 MINUTES
CO NTAI N E R : TOTAL CRUSHING® PITCHE R
MAKES: 4 SERVINGS
BEVERAGES
INGREDIENTS
1 lime, peeled, cut in half, seeds removed
1 lemon, peeled, cut in quarters, seeds removed
1
/3 cup orange juice
1
/4 cup triple sec
2
/3 cup tequila
4 cups ice
DIRECTIONS
1 Place all ingredients into the Total
Crushing Pitcher in the order listed.
2 Select FROZEN DRINK.
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Page 15
TROPICAL COOLER
PREP: 10 MINUTES
CO NTAI N E R : TOTAL CRUSHING® PITCHE R
MAKES: 8 SERVINGS
BEVERAGES
INGREDIENTS
1 cup pineapple chunks
1
/2 jalapeño pepper, seeds removed
1
/2-inch piece fresh ginger, peeled
1
/3 English cucumber, peeled, cut in quarters
Juice of 1
1
1
/2 cups coconut water
1
/2 cup silver tequila
3 tablespoons agave nectar
1
/4 teaspoon ground coriander
1
3
/2 cups frozen mango chunks
1
1
/2 cups ice
Cucumber slices, for garnish
1
/2 limes
DIRECTIONS
1 Place all ingredients, except cucumber
slices, into the Total Crushing Pitcher
in the order listed.
2 Select FROZEN DRINK.
3 Pour into glasses and garnish each
with a slice of cucumber.
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Page 16
PEAR GINGER
SAKE MARTINI
PREP: 5 MINUTES
CO NTAI N E R : TOTAL CRUSHING® PITCHE R
MAKES: 4 SERVINGS
BEVERAGES
INGREDIENTS
1 frozen pear, peeled, cored
1
/2 teaspoon grated fresh ginger
2 cups pear juice
1
/2 cup sake
1 tablespoon agave nectar
1 cup ice
DIRECTIONS
1 Place all ingredients into the Total Crushing
Pitcher in the order listed.
2 Select FROZEN DRINK.
3 Pour into chilled martini glasses.
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Page 17
DIPS & SPREADSDIPS & SPREADS
SALSA VERDE
PREP: 15 MINUTES
CO NTAI N E R : 64-OUNCE PRECISION PROCESSOR™
MAKES: 4 CUPS
INGREDIENTS
10 tomatillos, cut in quarters
1 cup red onion, chopped
1 cup fresh cilantro leaves
2 tablespoons lime juice
4 jalapeño peppers, cut in quarters, seeds removed
1
/4 teaspoon ground cumin
Salt and pepper, to taste
DIRECTIONS
1 Place all ingredients into the 64-ounce
Precision Processor in the order listed.
2 S e l e c t CHOP.
CHORIZO TACO DIP
PREP: 20 MINUTES COOK: 35 MINUTES
CO NTAI N E R : 64-OUNCE PRECISION PROCESSOR™
MAKES: 10–12 SERVINGS
INGREDIENTS
1 package (16 ounces) chorizo sausage, chopped
1
/2 medium onion, peeled
1 green bell pepper, chopped
1 tablespoon vegetable oil
1 package (8 ounces) low-fat cream cheese
1
/2 cup low-fat ranch dressing
1 cup salsa
1 cup shredded Colby-Jack cheese
1 package (1.25 ounces) low-sodium taco seasoning
1 cup sliced black olives
DIRECTIONS
1 Preheat oven to 350˚F.
2 Place the chorizo, onion, and green bell
pepper into the 64-ounce Precision
Processor. PULSE until evenly chopped.
3 Heat oil in a saucepan and sauté mixture
on medium-high heat until vegetables
are tender, stirring occasionally, about
10 minutes. Transfer to a mixing bowl.
4 Place the cream cheese, ranch dressing,
salsa, Colby-Jack cheese, and taco
seasoning into the 64-ounce Food
Precision Processor. Select DIPS.
5 Add the cream cheese mixture and
black olives to the chorizo mixture,
stirring to combine.
6 Transfer mixture to a 9x9-inch
baking dish. Bake for 25 minutes,
or until heated through.
SERVING
SUGGESTION
Great with
tortilla chips and
enchiladas , or even
as a rice topper.
30
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Page 18
MUHAMMARA DIP
PREP: 10 MINUTES
CO NTAI N E R : 64-OUNCE PRECISION PROCESSOR™
MAKES: 4 CUPS
DIPS & SPREADS
INGREDIENTS
1
/2 cup pita bread, torn in pieces
1 jar (14 ounces) roasted red peppers, liquid reserved
2 cups walnuts, toasted
1
/4 cup lemon juice
1
/4 cup tomato paste
2 tablespoons Aleppo pepper
2 tablespoons sumac
2 tablespoons harissa paste
1 tablespoon pomegranate molasses
2 teaspoons ground cumin
1
/4 cup olive oil
Kosher salt and pepper, to taste
DIRECTIONS
1 Soak pita in 1 cup liquid from roasted red
peppers until soft, about 2 to 3 minutes.
Remove softened pita, set aside, and
discard excess liquid.
2 Place all ingredients, including softened
pita, into 64-ounce Precision Processor
in the order listed.
3 Select DIPS.
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Page 19
CLASSIC HUMMUS
PREP: 5 MINUTES
CO NTAI N E R : 64-OUNCE PRECISION PROCESSOR™
MAKES: 2
1
/2 CUPS
DIPS & SPREADS
SERVING
SUGGESTION
This recipe makes a
big batch, which you
can use a base for a
few lunches. Top it
with avocado, sliced
veggies, herbs, and
spices of your choice.
INGREDIENTS
2 cans (14 ounces each) garbanzo beans,
drained, liquid reserved
3
/4 cup garbanzo bean liquid
1
/4 cup fresh lemon juice
1
/4 cup olive oil
2 cloves garlic, peeled
2 tablespoons tahini
1 teaspoon salt
DIRECTIONS
1 Place all ingredients into the 64-ounce
Precision Processor in the order listed.
2 Select PUREE.
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Page 20
AVOCADO CAESAR
DRESSING
PREP: 10 MINUTES
CO NTAI N E R : 24-OUNCE HIGH-SPEED BLENDER CUP
MAKES: 2 CUPS
DRESSINGS
& SAUCES
RECIPE
SUGGESTION
For a full meal,
add grilled chicken
breast or salmon to
a romaine salad.
INGREDIENTS
1 ripe avocado, peeled, cut in half, pit removed
3 cloves garlic, peeled
1
/2 cup shredded Parmesan cheese
1
/2 can (1 ounce) oil-cured anchovies
1
/2 teaspoons ground black pepper
2 tablespoons fresh lemon juice
2 tablespoons apple cider vinegar
1 cup cold water
DIRECTIONS
1 Place all ingredients into the
24-ounce High-Speed Blender Cup
in the order listed.
2 Select DRESSING.
3 Remove blades from cup after blending.
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Page 21
PINEAPPLE CILANTRO
DIPPING SAUCE
PREP: 10 MINUTES
CO NTAI N E R : 64-OUNCE PRECISION PROCESSOR™
MAKES: 6–8 SERVINGS
DRESSINGS
& SAUCES
INGREDIENTS
3 cups pineapple chunks
1
1
/2 small serrano chiles, seeds removed
1 small white onion, peeled, cut in quarters
1
/2 cup fresh cilantro leaves
1
/4 cup lime juice
3 tablespoons coconut oil
Salt and pepper, to taste
DIRECTIONS
1 Place all ingredients into the 64-ounce
Precision Processor in the order listed.
2 Select PUREE.
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Page 22
TANDOORI MARINADE
PREP: 10 MINUTES COOK: 15 MINUTES
CO NTAI N E R : 64-OUNCE PRECISION PROCESSOR™
MAKES: 2 CUPS
DRESSINGS
& SAUCES
SERVING
SUGGESTION
This delicious tandoori
marinade, perfect for
lamb, is also a great
complement to grilled
meats and seafood.
INGREDIENTS
1 package (2 ounces) dried ancho chile peppers
1
/4-inch piece fresh ginger, peeled
2 cloves garlic, peeled
1
/2 cup fresh cilantro leaves
2 tablespoons ground garam masala seasoning
1
/8 teaspoon ground nutmeg
1 tablespoon fresh lemon juice
1 cup nonfat Greek yogurt
1
/2 cup cold water
DIRECTIONS
1 Place the dried ancho chile peppers into
a small saucepan and pour just enough
water to cover them. Bring to a boil,
then reduce to a simmer and cook for
10 minutes. Strain peppers and let cool.
2 Remove the stems and seeds from the
cooled peppers.
3 Place all ingredients into the 64-ounce
Precision Processor in the order listed.
Select PUREE.
DO NOT BLEND HOT INGREDIENTS.
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SUN-DRIED
TOMATO SAUCE
PREP: 10 MINUTES COOK: 25 MINUTES
CO NTAI N E R : 64-OUNCE PRECISION PROCESSOR™
MAKES: 2–4 SERVINGS
DRESSINGS
& SAUCES
INGREDIENTS
1 medium onion, peeled, cut in quarters
4 cloves garlic, peeled
1 tablespoon canola oil
1 can (28 ounces) whole peeled tomatoes
1 jar (6 ounces) sun-dried tomatoes packed in olive oil
1
/2 cup dry red wine
1
/2 teaspoon crushed red pepper flakes
Salt and pepper, to taste
1
/4 cup fresh basil, chopped
DIRECTIONS
1 Place onion and garlic into the
64-ounce Precision Processor. PULSE
until roughly chopped.
2 Heat the oil in a medium saucepan over
medium heat. Add the onions and garlic.
Sauté for 5 minutes, or until softened.
3 Place the tomatoes with juice, sun-dried
tomatoes, red wine, and red pepper
flakes into the 64-ounce Precision
Processor. Select PUREE and blend
until desired consistency is reached.
4 Add tomato sauce to the saucepan with
garlic and onions. Add salt and pepper
to taste. Simmer 20 minutes.
5 Garnish with fresh basil before serving.
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Page 24
& SAUCES
MAINS & SIDESDRESSINGS
CARROT GINGER
DRESSING
PREP: 10 MINUTES
CO NTAI N E R : 24-OUNCE HIGH-SPEED BLENDER CUP
MAKES: 1
INGREDIENTS
1 large carrot, peeled, cut in 1-inch chunks
1 shallot, peeled, cut in half
2-inch piece fresh ginger, peeled
1 tablespoon tamari or soy sauce
2 tablespoons rice wine vinegar
1 tablespoon toasted sesame seed oil
1
/4 cup grapeseed oil or other neutral vegetable oil
2 tablespoons water
1
/2 CUPS
DIRECTIONS
1 Place all ingredients into the
24-ounce High-Speed Blender Cup
in the order listed.
2 Select DRESSING.
3 Remove blades from cup after blending.
GARBANZO &
GREENS SALAD
PREP: 15 MINUTES
CO NTAI N E R : 64-OUNCE PRECISION PROCESSOR™
MAKES: 2 SERVINGS
INGREDIENTS
1
/3 cup radicchio, cut in 1 1/4-inch pieces
1
/2 cup fresh parsley leaves
1
/2 cup watercress
1
/2 cup Bibb lettuce, cut in 1 1/4-inch pieces
1
/4 red bell pepper, cut in 1 1/4-inch pieces
1
/4 cup (2 ounces) feta cheese
10 grape tomatoes
1
/4 cup canned garbanzo beans, drained, blotted dry
Salt and pepper, to taste
1
/4 cup salad dressing, for serving
DIRECTIONS
1 Place all ingredients, except dressing,
into the 64-ounce Precision Processor
in the order listed.
2 Select CHOP.
3 Toss with your favorite salad dressing
and serve.
44
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Page 25
CAULIFLOWER
COUSCOUS
PREP: 15 MINUTES COOK: 5–7 MINUTES
CO NTAI N E R : 64-OUNCE PRECISION PROCESSOR™
MAKES: 4 SERVINGS
MAINS & SIDES
INGREDIENTS
3 cups cauliflower florets
1 clove garlic, peeled
1 tablespoon fresh rosemary
1
/4 cup plus 2 tablespoons extra virgin olive oil, divided
2 teaspoons lemon juice
1
/2 teaspoon salt
1
/2 teaspoon ground black pepper
1
/2 cup slivered almonds
1
/4 cup green onion, sliced
DIRECTIONS
1 Preheat oven to 400˚F.
2 Place the cauliflower florets, garlic, and
rosemary into the 64-ounce Precision
Processor. Select CHOP.
3 Toss chopped cauliflower mixture with
2 tablespoons olive oil. Spread evenly
on a nonstick baking sheet. Roast for 5
to 7 minutes, then allow to cool slightly.
4 Transfer cauliflower to a mixing bowl.
Add remaining ingredients and toss
to combine.
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Page 26
BUTTERNUT
SQUASH SOUP
PREP: 20 MINUTES COOK: 35–40 MINUTES
CO NTAI N E R : 64-OUNCE PRECISION PROCESSOR™
MAKES: 8 SERVINGS
MAINS & SIDES
INGREDIENTS
3 tablespoons olive oil
1 large yellow onion, peeled, chopped
1 cup raw cashews
1 large apple, peeled, cored, chopped
1 large carrot, peeled, chopped
2 pounds butternut squash, peeled, cubed
1 teaspoon fresh thyme leaves
1 bay leaf
4 cups vegetable stock
Kosher salt and black pepper, to taste
DIRECTIONS
1 Heat oil in a large saucepan over medium
heat. Add the onion, cooking until
beginning to soften, about 5 minutes. Add
cashews and cook, stirring, for about
5 minutes.
2 Add the apple, carrot, squash, thyme,
and bay leaf to the saucepan and cook
for 5 minutes. Add the stock and stir
to combine. Bring soup to a boil, then
reduce heat to medium-low. Simmer until
the squash is easily pierced with a knife,
about 20 to 25 minutes. Remove and
discard bay leaf.
3 Allow soup to cool to room temperature.
4 Working in two batches, ladle half the
cooled soup into the 64-ounce Precision
Processor. Select PUREE. Repeat with
second batch of soup.
5 Return soup to saucepan and simmer
until heated through.
DO NOT BLEND HOT INGREDIENTS.
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Page 27
BROCCOLI
CHEDDAR SOUP
PREP: 15 MINUTES COOK: 35–40 MINUTES
CO NTAI N E R : 64-OUNCE PRECISION PROCESSOR™
MAKES: 6 SERVINGS
MAINS & SIDES
INGREDIENTS
3 tablespoons butter
1
/2 small yellow onion, peeled, chopped
1 medium carrot, peeled, chopped
2 tablespoons flour
3 cups chicken broth
3 cups broccoli florets
1 cup whole milk
3
/4 cup shredded cheddar cheese
Salt and pepper, to taste
DIRECTIONS
1 Melt butter in a heavy-bottom saucepan
on medium heat. Add onion and carrot
to saucepan and cook until tender,
about 5 minutes.
2 Whisk in flour and cook for 5 minutes,
stirring constantly. Add broth and
continue stirring as mixture thickens.
Add broccoli and simmer on medium
heat until tender, 20 to 25 minutes,
stirring occasionally. Cool to room
temperature.
3 Place cooled soup into the 64-ounce
Precision Processor. Select PUREE.
4 Return soup back to saucepan. Add
milk, cheese, salt, and pepper. Simmer
until heated through.
DO NOT BLEND HOT INGREDIENTS.
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Page 28
MAINS & SIDES
MAINS & SIDES
CANTONESE CHICKEN
PREP: 15 MINUTES COOK: 17–22 MINUTES
CO NTAI N E R : 64-OUNCE PRECISION PROCESSOR™ WITH SLICER/SHREDDER
MAKES: 4 SERVINGS
INGREDIENTS
2 carrots, peeled, cut in 4-inch pieces
1 medium onion, peeled, cut in quarters
6 button mushrooms, stems removed
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 tablespoon fresh ginger, minced
1 tablespoon honey
1
/4 teaspoon crushed red pepper flakes
4 uncooked boneless skinless chicken breasts,
(4 to 5 ounces each), sliced in strips
1 tablespoon vegetable oil
1
/2 cup low-sodium chicken broth
1 cup sugar snap peas, strings removed
Cooked rice noodles, for serving
DIRECTIONS
1 Assemble the slicer disc in the 64-ounce
Precision Processor and attach lid.
Select GO. Use the food pusher to push
carrots through feed chute. Transfer
sliced carrots to a large mixing bowl.
2 Repeat with onion and mushrooms,
adding them to the bowl with the
carrots once they’re sliced.
3 Stir soy sauce, vinegar, ginger, honey,
and crushed red pepper in a deep mixing
bowl. Add chicken and toss to coat.
4 Heat a nonstick skillet over medium
heat. Add the oil, carrots, onions, and
mushrooms to the skillet; sauté until soft,
about 5 to 7 minutes, stirring occasionally.
5 Add the chicken, soy sauce mixture,
and broth to pan; cover and cook for 5
minutes. Add sugar snap peas and cook
another 7 to 10 minutes until chicken is
cooked through and vegetables are just
tender. Serve with rice noodles.
BRUSSELS SPROUT SALAD
PREP: 20 MINUTES CHILL: 30 MINUTES
CO NTAI N E R : 64-OUNCE PRECISION PROCESSOR™ WITH SLICER/SHREDDER
MAKES: 6 SERVINGS
INGREDIENTS
1 tub (7 ounces) Brussels sprouts, washed, trimmed
1 wedge (3 ounces) Parmesan cheese
2 cups purple kale, stems removed
Zest and juice of 1 lemon
1 tablespoon plus 1 teaspoon unfiltered
apple cider vinegar
1
/2 cup extra virgin olive oil
2 ripe red or yellow pears, cored, cut in quarters
2 stalks celery, trimmed, cut in quarters
1 cup seedless red grapes
1
/2 cup toasted walnuts, chopped
1
/2 cup pomegranate seeds
Salt and pepper, to taste
DIRECTIONS
1 Assemble the slicer disc in the 64-ounce
Precision Processor and attach lid. Select
GO. Use the food pusher to push Brussels
sprouts through feed chute. Transfer sliced
Brussels sprouts to a large mixing bowl.
2 Assemble the shredder disc in the
64-ounce Food Processor Bowl and
attach lid. Select GO. Use the food pusher
to push Parmesan cheese through feed
chute. Remove shredded cheese from
bowl and set aside.
3 Position the quad blade in the 64-ounce
Precision Processor, then add kale. Select
CHOP until kale is roughly chopped. Add
kale to bowl with Brussels sprouts.
4 In a small bowl, whisk together lemon
zest and juice, vinegar, and olive oil.
Pour half the dressing over the Brussels
sprout mixture and toss to coat; reserve
remaining dressing for serving.
5 Place pears, celery, and red grapes into
the 64-ounce Precision Processor. Select
CHOP, then add chopped ingredients to
Brussels sprout mixture; lightly toss. Cover
and chill for 30 minutes.
6 Just before serving, add remaining
dressing, walnuts, pomegranate seeds,
and Parmesan cheese. Season to taste
with salt and pepper.
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Page 29
DILLED BEET &
GOAT CHEESE SALAD
PREP: 15 MINUTES COOK: 1 HOUR
CO NTAI N E R : 64-OUNCE PRECISION PROCESSOR™ WITH SLICER/SHREDDER
MAKES: 8 SERVINGS
MAINS & SIDES
INGREDIENTS
2 1/4 pounds beets, scrubbed,
stems/greens removed and reserved
2 cups beet greens, thinly sliced
1
/2 cup goat cheese
1
/2 cup toasted pecans
DRESSING
1
/2 cup beet stems
1
/2 red onion
3
/4 cup fresh dill, plus more for garnish
1
/4 cup sherry vinegar
1
/2 cup extra virgin olive oil
Salt and pepper, to taste
DIRECTIONS
1 Preheat oven to 450°F. Wrap beets in
foil and roast for 1 hour or until beets are
tender and cooked through. Let cool.
2 To make the dressing, place beet
stems, onion, and dill into the 64-ounce
Precision Processor.
3 PULSE until coarsely chopped. Add
vinegar, oil, salt, and pepper. Select LOW
for 25 to 30 seconds, until well combined.
Transfer to a bowl or jar and set aside.
4 Assemble the slicer disc in the
64-ounce Precision Processor and
attach lid. Select GO. Use the food
pusher to push the cooled beets
through feed chute. Transfer sliced
beets to a serving platter.
5 Add beets greens, goat cheese, and
pecans to the serving platter. Drizzle
the dressing over the top.
DO NOT BLEND HOT INGREDIENTS.
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Page 30
FENNEL APPLE SLAW
PREP: 15 MINUTES
CO NTAI N E R : 64-OUNCE PRECISION PROCESSOR™ WITH SLICER/SHREDDER
MAKES: 3
1
/2 CUPS
MAINS & SIDES
INGREDIENTS
1 bulb fennel
2 green apples, cored, cut in quarters
1 large carrot, peeled
2 navel oranges, peeled, segmented
1
/2 cup dry-roasted sunflower seeds
1
/4 cup coleslaw dressing, for serving
DIRECTIONS
1 Assemble the slicer disc in the
64-ounce Precision Processor and
attach lid. Select GO. Use the food
pusher to push fennel through feed
chute. Transfer sliced fennel to a large
mixing bowl.
2 Repeat with apples and carrot, adding
them to the bowl with the fennel once
they’re sliced.
3 Add orange segments and sunflower
seeds to slaw mixture. Stir to combine.
Toss with coleslaw dressing.
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Page 31
SALMON BURGERS
PREP: 10 MINUTES COOK: 6 MINUTES
CO NTAI N E R : 64-OUNCE PRECISION PROCESSOR™
MAKES: 4 SERVINGS
MAINS & SIDES
INGREDIENTS
2 scallions, ends trimmed, cut in 2-inch pieces
1 pound uncooked boneless, skinless salmon,
cut in 2-inch chunks
1 tablespoon lemon juice
1 large egg
3
/4 teaspoon crab seasoning
2 teaspoons Dijon mustard
1
/4 cup panko bread crumbs
1 tablespoon salt
1
/2 teaspoon ground black pepper
DIRECTIONS
1 Place all ingredients into the 64-ounce
Precision Processor in the order listed.
2 Select CHOP until mixture is ground.
Form mixture into 4 burgers.
3 Spray a nonstick skillet or grill pan with
vegetable cooking spray and place over
medium-high heat. Add burgers and
cook until golden brown and cooked
through, about 3 minutes per side.
RECIPE
SUGGESTION
This recipe works just
as well with tuna.
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Page 32
CHICKEN POT PIE
PREP: 10 MINUTES COOK: 55–65 MINUTES
CO NTAI N E R : 64-OUNCE PRECISION PROCESSOR™
MAKES: 6 SERVINGS
MAINS & SIDES
INGREDIENTS
CRUST
Pie dough (recipe page 73)
FILLING
4 medium carrots, peeled, cut in thirds
3 stalks celery, cut in thirds
1
1
/2 small onions, peeled, cut in quarters
1 pound uncooked boneless, skinless chicken breasts
2 tablespoons olive oil
1
1 stick (
1
4 cups chicken broth
1 tablespoon fresh thyme leaves
Salt and pepper, to taste
2 tablespoons milk
/2 cup) butter
/2 cup flour
DIRECTIONS
1 To prepare the crust, follow Pie Dough
recipe on page 73.
2 Preheat oven to 375°F. Place carrots,
celery, and onions into the 64-ounce
Precision Processor.
3 Select CHOP. Transfer chopped
vegetables to a bowl and set aside.
4 Place chicken into the 64-ounce
Precision Processor. Select CHOP.
5 Add olive oil to a large skillet over
medium heat. Add chopped vegetables
and cook for 2 to 3 minutes. Add
chopped chicken and continue cooking
until vegetables are softened and chicken
is cooked through, about 5 to 8 minutes.
6 Melt butter in a saucepan over medium
heat. Add flour to saucepan, stirring
constantly, for 3 minutes. Add broth,
stirring constantly with a whisk, until
mixture thickens to form a sauce. Add
thyme and season with salt and pepper.
7 Combine the vegetables and chicken
with the sauce, then pour mixture
into a casserole dish. Remove one pie
dough disc from refrigerator and roll
out to 2 inches larger than the casserole
dish. Place dough on top of filling and
crimp edges. Cut vent holes in dough
and brush with milk. Cook for 45 to 50
minutes or until crust is lightly browned.
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Page 33
GALA APPLE CROSTATA
PREP: 30 MINUTES CHILL: 40 MINUTES COOK: 15–20 MINUTES
CO NTAI N E R : 64-OUNCE PRECISION PROCESSOR™ WITH SLICER/SHREDDER
MAKES: 8 SERVINGS
DESSERTS
INGREDIENTS
2 cups all-purpose flour
1
/2 cup sugar, divided
1
/2 teaspoon salt
2 sticks butter (1 cup), cut in small pieces
1
/4 cup ice water
5 small gala apples, peeled, cored, cut in half
1 teaspoon cinnamon
Confectioner’s sugar, for garnish
DIRECTIONS
1 Position the Dough Blade in the 64-ounce
Precision Processor, then add flour, 1/4 cup
sugar, and salt. PULSE until combined.
2 Add butter and select DOUGH.
While unit is running, add ice water
through feed chute and process just
until the mixture forms a loose ball,
approximately 25 seconds.
3 Wrap dough in plastic wrap (mixture will
be crumbly) and place in refrigerator for
20 minutes.
4 Preheat oven to 450°F. Assemble the
slicer disc in the 64-ounce Precision
Processor and attach lid. Select GO. Use
the food pusher to push apples through
feed chute. Transfer sliced apples to a
large mixing bowl and set aside.
5 Remove dough from refrigerator.
Loosely cover dough with another sheet
of plastic wrap. Roll out to form an
11-inch round. Place dough on rimmed
sheet pan and set in refrigerator to chill,
about 20 minutes.
6 Toss apples with cinnamon and
remaining 1/4 cup sugar in a large bowl.
Mound on center of chilled dough. Wrap
up apples quickly and gently, turning
dough 1 1/2 inches up.
7 Bake 15 to 20 minutes, or until crust is
golden brown and fruit is softened.
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Page 34
LEMON BARS
PREP: 25 MINUTES COOK: 35–40 MINUTES
CO NTAI N E R : 64-OUNCE PRECISION PROCESSOR™
MAKES: 10–12 SERVINGS
DESSERTS
INGREDIENTS
2 sticks (1 cup) unsalted butter, softened
2 cups sugar, divided
1
2
/3 cups all-purpose flour, divided
4 large eggs
2
/3 cup lemon juice
Confectioners’ sugar, for serving
DIRECTIONS
1 Preheat oven to 350˚F.
2 Position the Dough Blade in the 64-ounce
Precision Processor, then add butter,
1
/2 cup sugar, and 2 cups flour. Select
DOUGH and blend until smooth.
3 Press crust into the bottom of an
ungreased 9x13-inch baking dish. Bake
15 minutes, or until firm and golden in
color. Let cool for 10 minutes.
4 Place eggs, 1 1/2 cups sugar, 1/3 cup
flour, and lemon juice into the 64-ounce
Precision Processor. Select DOUGH and
blend until smooth and sugar is dissolved.
Pour mixture over the baked crust.
5 Bake 20 to 25 minutes. Bars will firm as
they cool.
6 Cool completely, then dust with
confectioners’ sugar.
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Page 35
STRAWBERRY
CHEESECAKE
ICE CREAM
PREP: 10 MINUTES FREEZE: 15 MINUTES
CO NTAI N E R : TOTAL CRUSHING® PITCHE R
MAKES: 6–8 SERVINGS
DESSERTS
SERVING
SUGGESTION
Garnish this ice
cream with a mix
of fresh berries and
whipped cream.
INGREDIENTS
1
/2 cup light cream
1
/2 package (4 ounces) cream cheese
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
1
/3 cup sugar
1
1
/2 cups frozen unsweetened strawberries
1
/2 cup ice
DIRECTIONS
1 Place all ingredients into the Total
Crushing Pitcher in the order listed.
2 Select ICE CREAM. While program
is running, use the tamper to push
ingredients toward the blades.
3 Remove ice cream from the Total Crushing
Pitcher and place in the freezer for at least
15 minutes before serving.
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COCONUT
PINEAPPLE SORBET
PREP: 10 MINUTES FREEZE: 15 MINUTES
CO NTAI N E R : TOTAL CRUSHING® PITCHE R
MAKES: 4 SERVINGS
DESSERTS
INGREDIENTS
1 cup frozen pineapple chunks
1 small frozen ripe banana
1 tablespoon fresh lime juice
1
/2 cup light coconut milk
1 tablespoon agave nectar
1 teaspoon grated fresh ginger
DIRECTIONS
1 Place all ingredients into the Total
Crushing Pitcher in the order listed.
2 Select ICE CREAM. While program
is running, use the tamper to push
ingredients toward the blades.
3 Remove ice cream from the Total Crushing
Pitcher and place in the freezer for at least
15 minutes before serving.
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STRAWBERRY SNOW
PREP: 2 MINUTES
CO NTAI N E R : TOTAL CRUSHING® PITCHE R
MAKES: 4 SERVINGS
DESSERTS
INGREDIENTS
4 cups frozen strawberries
DIRECTIONS
1 Place all ingredients into the Total
Crushing Pitcher.
2 Select SNOW CONE.
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DESSERTSDESSERTS
INGREDIENTS
2 cups coffee, chilled
1
/4 cup sugar
1 cup ice cubes
COFFEE SNOW CONE
PREP: 5 MINUTES FREEZE: 8 HOURS
CO NTAI N E R : TOTAL CRUSHING® PITCHE R
MAKES: 5 SERVINGS
DIRECTIONS
1 Stir together coffee and sugar. Pour
into ice cube trays and freeze for 8 hours
or overnight.
2 Place the ice cubes and 5 cups frozen coffee
cubes into the Total Crushing Pitcher.
3 Select SNOW CONE.
DO NOT BLEND HOT INGREDIENTS.
PIE DOUGH
PREP: 20 MINUTES
CO NTAI N E R : 64-OUNCE PRECISION PROCESSOR™
MAKES: 2 PIE CRUSTS
INGREDIENTS
2 1/2 cups all-purpose flour
1 teaspoon salt
6 tablespoons unsalted butter, cold, cut in cubes
5 tablespoons vegetable shortening baking stick,
cold, cut in cubes
1
/2 cup cold water
DIRECTIONS
1 Position the Dough Blade in the 64-ounce
Precision Processor, then add flour, salt,
butter, and shortening.
2 PULSE until combined.
3 Add water. Select DOUGH until a dough
ball is formed.
4 Transfer dough to a lightly floured work
surface and knead.
5 Divide dough into two pieces. Form
each piece into a 1-inch-thick flattened
disc. Wrap each disc in plastic wrap and
refrigerate until needed.
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Page 39
SYSTEM
CT680_IG _35Recipe_ Mv1
INTELLI-S ENS E, PR ECISION PR OCESSOR , and S MART STATION are tra dema rks of SharkNinja Operating LLC.
NINJA and TOTAL CRUSHING are re giste red tradema rks of SharkNinja O pera ting LLC .
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