Ninja CT682SP Recipe Book

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.

CHORIZO

TACO

DIP

TABLE
OF
CONTENTS

26

PINEAPPLE

CILANTRO

DIPPING

SAUCE

44

37

58

CHICKEN

POT PIE

PRODUCT INTRO 2

INTELLI-SENSE™ TECHNOLOGY 4

MEASURING MATTERS 6

HIGH-SPEED SPEED BLENDER CUP 8

PRECISION PROCESSOR™ 10

TOTAL CRUSHING® BLENDER 12

AUTO-SPIRALIZER™ 14

BEVERAGES 20

DIPS & SPREADS 36

DRESSINGS & SAUCES 42

SOUPS, SALADS & SIDES 51

MAIN DISHES 62

DESSERTS 72

66

70

74

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.

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

PRECISION
PROCESSOR

™

TOTAL CRUSHING
PITCHER

®

AUTO­SPIRALIZER

™

DRY

MEASURING CUPS

½

¼

LIQUID

MEASURING CUPS

MEASURING

MATTERS

Since dry and liquid measurements dier slightly, it’s important

to use the correct tool for the ingredient you’re measuring.

Here’s a breakdown of the dierent measuring cups.

Dry measuring cups are used to measure

dry ingredients (like flour and sugar)

as well as non-pourable wet ingredients

(like peanut butter and sour cream).

Measuring Tip

Over a bowl, overfill the measuring cup. Then
level the ingredient with a flat edge, like a
butter knife or spatula. This will ensure an exact
measurement and preserve the excess ingredient
for future use.

Use dry measuring cups for:

• Flour

• Granulated white sugar

• Brown sugar

• Confectioners’ sugar

• Rice & other grains

• Bread crumbs

• Cereal

• Peanut butter

• Sour cream

• Yo g u r t

• Cream cheese

• Fresh & frozen fruit

Liquid measuring cups

are used to measure liquid

and pourable ingredients.

Measuring Tip

Place the measuring cup on your countertop
before filling it. Once filled, bend down so you
can see the measurement at eye level (looking
at the cup from above will skew your view).

Use liquid measuring cups for:

• Water

• Oil

• Vinegar

• Milk

• Juice

• Stock/broth

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.

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 haven’t thought of before. From no-bake almond chia

bites to full-on quinoa burgers, big mealtime inspiration can come from a relatively small place.

When loading the bowl, make
sure ingredients do not go past

the max fill line.

Also comes with a dough blade.

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

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.

OH, THE

“PASTA”BILITIES.

Auto-Spiralizing takes “eating your fruits and veggies” to a whole new level. With

minimal prep, the Auto-Spiralizer™ easily turns fruits and vegetables into noodles that are

as pretty to look at as they are fun to eat—we’re talking slurping zucchini, nibbling apple

rings, and crunching on curly fries. Whether you’re looking to increase your veggie intake

or get creative in the kitchen, the Auto-Spiralizer has you covered.

HOW TO: GET NOODLES WITH STYLE

Trying out our recipes?
Experimenting with your own?

Use this guide for help choosing the best noodle style
and corresponding Blade Disc* for your particular dish.

THICK

ANGEL HAIR

YELLOW DIS C

*Some Blade Discs might not be included with your unit. To see which Blade Discs

come with your Ninja® Smart Station™ System, check the par ts list on the top panel

of your box. Additional Blade Discs can be purchased at ninjaaccessories.com

SPAG HE TT I

RED DISC

FETTUCCINE

GREEN DISC

PAPPARDELLE

ORANGE DISC

RIBBON

BLUE DISC

SPIRALIZER FOOD PREP SPIRALIZER TIPS

FOR BEST RESULTS, PREPARE YOUR INGREDIENTS BEFORE SPIRALIZING

4”

4”

Trim ingredients so they are

no taller than the Feed Chute (4").
For butternut squash and potatoes,
the max recommended height is 3".

3”

Peel ingredients with tough

skin, like sweet potatoes or

butternut squash.

3" 3"

Cut ingredient so it is no more than
3" wide. Trim evenly from all sides to
maintain a roughly cylindrical shape.

DO NOT cut in half lengthwise.

1.5"

WHEN SPIRALIZING

Having trouble getting long strands? Is it just shredding or creating semicircles?

Make sure the food is centered on the Blade Disc pin.

Is ingredient not fully processing and just spinning on the pusher?

Remove remaining ingredient from Blade Disc pin and re-trim ends to be even.

Make sure you center your ingredient on the Blade Disc pin.

Can I spiralize continuously? No, make sure you remove the ingredients from the bowl and the

small amount of leftover ingredient from your Blade Disc before spiralizing another ingredient.

PREPPING/COOKING

Why are my noodles broken and not long noodles? If the Collecting Bowl is overfilled, causing the Blade

Disc to lift up after spiralizing, your ingredient may have been too large. Make sure to trim and prepare your

ingredients properly before spiralizing by following the instructions in the Food Prep section to the left.

Why are my noodles watery? To avoid watery noodles, pat them dry with a paper towel after spiralizing.

You can also release excess water from the noodles by salting them and letting sit for 2 to 3 minutes.

CHOOSING YOUR FRUITS AND VEGETABLES

Cannot find a wide enough carrot? Look for carrots that are sold individually rather than in a bag.

Cut both ends o ingredient to

create flat surfaces, helping to

secure ingredient to both the

Blade Disc pin and Food Pusher.

Trim tapered ingredients like

carrots to make them more
symmetrical. Ingredients must
be larger than 1.5" in diameter.

Results will vary. No 2 fruits or vegetables are the same. For best results, be sure to select fresh,

firm, and symmetrical ingredients.

OODLES OF VEGGIE NOODLE

COOKING TECHNIQUES.

Cooking veggie noodles is so quick and easy, you might start wondering if some of your

favorite foods can be spiralized. You’re in luck, because thanks to the Auto-Spiralizer™,

they probably can. Whether you’re prepping them raw, sautéing, or deep frying, there’s delicious

ways to spiralizer and serve everything from carrots to broccoli stems (yes, broccoli stems).

INGREDIENT PREP BLADE

Butternut

Squash

Carrot

Peeled, trimmed to

3" wide and 3" long,

ends sliced o evenly

Peeled, ends sliced

o evenly

Angel Hair, Spaghetti Sauté 4–6 minutes

Fettuccine, Pappardelle Roast (400˚) 10–12 minutes

Angel Hair, Spaghetti

COOKING

METHOD

Sauté 5–7 minutes

Simmer 3–5 minutes

COOK TIME

INGREDIENT PREP BLADE

Angel Hair Raw N/A

Apple

Beet

Broccoli Stem

Cucumber

Stem and

core removed

Peeled, ends sliced

o evenly

Florets removed, ends

sliced o evenly

Peeled (if desired),

trimmed to 4" long,

ends sliced o evenly

Spaghetti, Fettuccine Sauté 4–6 minutes

Pappardelle, Ribbon Bake (375˚) 8–10 minutes

Angel Hair

Spaghetti Roast (425˚) 8–10 minutes

Angel Hair Raw N/A

Spaghetti

All blades Raw N/A

COOKING

METHOD

Simmer 3–4 minutes

Roast (425˚) 6–8 minutes

Sauté 5–7 minutes

Roast (375˚) 5–7 minutes

COOK TIME

Daikon Radish

Onion Peeled

Potato or

Sweet Potato

Turnip

Zucchini

Peeled, ends sliced

Peeled (if desired),

3" wide and 3" long,

ends sliced o evenly

Peeled, ends sliced

Peeled (if desired),

trimmed to 4" long,

ends sliced o evenly

o evenly

trimmed to

o evenly

Roast (425˚) 5–8 minutes

Angel Hair Simmer 2–3 minutes

Spaghetti Sauté 3–5 minutes

Pappardelle, Ribbon Sauté 3–4 minutes

Ribbon Deep Fry 3–5 minutes

Angel Hair, Spaghetti Sauté 5–7 minutes

Spaghetti, Fettuccine Roast (400˚) 8–10 minutes

Ribbon Deep Fry 3–5 minutes

Angel Hair Simmer 2–3 minutes

Spaghetti Roast (400˚) 8 minutes

All blades Simmer 1–3 minutes

ORANGE BLUSH

PREP: 5 MINUTES
CO NTAI N E R : 24-OUNCE HIGH-SPEED BLENDER CUP
MAKES: 2 SERVINGS

BEVERAGES

PREPARATION
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.

Questions? 1-877-6 46- 528 8 | ninjakitchen.com

21

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 Speed Blender Cup in the
order listed.

2 Select SMOOTHIE.

3 Remove blades from cup after blending.

Questions? 1-877-6 46- 528 8 | ninjakitchen.com

23

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 Speed Blender Cup in the
order listed.

2 Select EXTRACT.

3 Remove blades from cup after blending.

Questions? 1-877-6 46- 528 8 | ninjakitchen.com

25

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 Speed Blender Cup in the
order listed.

2 Select EXTRACT.

3 Remove blades from cup after blending.

Questions? 1-877-6 46- 528 8 | ninjakitchen.com

27

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 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 Speed Blender Cup in the
order listed.

2 Select REFRESHER.

3 Remove blades from cup after blending.

28

BEVERAGES

Questions? 1-877-6 46- 528 8 | ninjakitchen.com

29

FRESH CITRUS
MARGARITA

PREP: 5 MINUTES
CO NTAI N E R : 72-OUNCE TOTAL CRUSHING® PITCH ER
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.

Questions? 1-877-6 46- 528 8 | ninjakitchen.com

31

TROPICAL COOLER

PREP: 10 MINUTES
CO NTAI N E R : 72-OUNCE TOTAL CRUSHING® PITCH ER
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.

Questions? 1-877-6 46- 528 8 | ninjakitchen.com

33

PEAR GINGER
SAKE MARTINI

PREP: 5 MINUTES
CO NTAI N E R : 72-OUNCE TOTAL CRUSHING® PITCH ER
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.

Questions? 1-877-6 46- 528 8 | ninjakitchen.com

35

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 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.

INGREDIENT
SUGGESTION

Great with tortilla
chips and enchiladas,
or even as a rice
topper.

36

DIPS & S PRE ADS

Questions? 1-877-6 46- 528 8 | ninjakitchen.com

37

MUHAMMARA DIP

PREP: 10 MINUTES
CO NTAI N E R : 64-OUNCE PRECISION PROCESSOR™
MAKES: 4 CUPS

DIPS & SPREADS

INGREDIENTS

1 jar (14 ounces) roasted red peppers, liquid reserved

1

/2 cup pita bread, torn in pieces

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.

Questions? 1-877-6 46- 528 8 | ninjakitchen.com

39

CLASSIC HUMMUS

PREP: 5 MINUTES
CO NTAI N E R : 64-OUNCE PRECISION PROCESSOR™
MAKES: 2

1

/2 CUPS

DIPS & SPREADS

RECIPE
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.

Questions? 1-877-6 46- 528 8 | ninjakitchen.com

41

AVOCADO CAESAR
DRESSING

PREP: 10 MINUTES
CO NTAI N E R : 24-OUNCE HIGH-SPEED BLENDER CUP
MAKES: 2 CUPS

DRESSINGS

& SAUCES

INGREDIENT
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 Speed Blender Cup in the
order listed.

2 Select DRESSING.

3 Remove blades from cup after blending.

Questions? 1-877-6 46- 528 8 | ninjakitchen.com

43

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.

Questions? 1-877-6 46- 528 8 | ninjakitchen.com

45

TANDOORI MARINADE

PREP: 10 MINUTES COOK: 15 MINUTES
CO NTAI N E R : 64-OUNCE PRECISION PROCESSOR™
MAKES: 2 CUPS

DRESSINGS

& SAUCES

RECIPE
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 garam masala

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.

Questions? 1-877-6 46- 528 8 | ninjakitchen.com

47

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

1 tablespoon canola oil

4 cloves garlic, peeled

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 red pepper flakes

Salt and pepper, to taste

1

/4 bunch 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.

Questions? 1-877-6 46- 528 8 | ninjakitchen.com

49

DRESSINGS

& SAUCES

SOUPS, SALADS

& SIDES

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 roasted 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 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. Toss with your favorite

salad dressing and serve.

50

DRESSINGS & SAUCES

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51

CAULIFLOWER
COUSCOUS

PREP: 15 MINUTES COOK: 5–7 MINUTES
CO NTAI N E R : 64-OUNCE PRECISION PROCESSOR™
MAKES: 4 SERVINGS

SOUPS, SALADS

& 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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53

BUTTERNUT
SQUASH SOUP

PREP: 20 MINUTES COOK: 35–40 MINUTES
CO NTAI N E R : 64-OUNCE PRECISION PROCESSOR™
MAKES: 8 SERVINGS

SOUPS, SALADS

& 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 onions, cooking until they
begin 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.

Questions? 1-877-6 46- 528 8 | ninjakitchen.com

55

BROCCOLI
CHEDDAR SOUP

PREP: 15 MINUTES COOK: 35–40 MINUTES
CO NTAI N E R : 64-OUNCE PRECISION PROCESSOR™
MAKES: 6 SERVINGS

SOUPS, SALADS

& 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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57

SIMPLE CHICKEN
ZOODLE SOUP

PREP: 15 MINUTES COOK: 12–15 MINUTES
CO NTAI N E R : AUTO-SPIRALIZER™ BLADE DISC: SPAGHETTI
MAKES: 4 SERVINGS

SOUPS, SALADS

& SIDES

INGREDIENTS

2 large carrots, peeled, ends trimmed

1 small zucchini, ends trimmed

2 tablespoons olive oil, divided

Salt and pepper, to taste

1

/2 pound uncooked chicken breast tenders, diced

1 clove garlic, peeled, minced

2 stalks celery, chopped

1 small onion, peeled, chopped

5 cups low-sodium chicken broth

1 teaspoon fresh thyme, chopped

2 bay leaves

2 tablespoons fresh parsley leaves, chopped

DIRECTIONS

1 Position the Spaghetti Blade onto the

Collecting Bowl and assemble Feed Chute
Lid. Place carrot into feed chute; secure
on Blade Disc pin. Firmly secure pusher.
Select GO; process carrot. Remove carrot
noodles from Auto-Spiralizer and set
aside. Repeat process with second carrot
and zucchini, placing carrot and zucchini
noodles in separate bowls.

2 Heat 1 tablespoon olive oil in a medium

stockpot over medium heat. Season
chicken with salt and pepper and add
to pot. Cook 3 minutes, or until golden
brown. Remove chicken from pot and
set aside.

3 Add remaining olive oil, garlic, celery,

and onion to pot. Cook 2 to 3 minutes,
stirring occasionally.

4 Add broth, thyme, and bay leaves

to pot. Turn up heat and bring to a
boil. Add chicken and carrot noodles.
Reduce heat back to medium and
simmer 5 to 7 minutes, or until
vegetables are tender.

5 Add zucchini noodles to pot and simmer

soup for additional 2 minutes, or until
zucchini is tender. Stir in fresh parsley
and serve.

Questions? 1-877-6 46- 528 8 | ninjakitchen.com

59

ROASTED BEET SALAD
WITH ARUGULA, GOAT
CHEESE & WALNUTS

PREP: 20 MINUTES COOK: 8–10 MINUTES
CO NTAI N E R : AUTO-SPIRALIZER™ BLADE DISC: SPAGHETTI
MAKES: 3–4 SERVINGS

SOUPS, SALADS

& SIDES

RECIPE
SUGGESTION

This is also a great
recipe for your Angel
Hair Blade Disc.

INGREDIENTS

DRESSING

1 tablespoons sherry wine vinegar

2 tablespoons orange juice

1 teaspoon minced shallots

1

/4 teaspoon sugar

6 tablespoons extra virgin olive oil

Salt and pepper, to taste

SALAD

3 medium red and/or yellow beets, peeled, trimmed

2 tablespoons olive oil

1

/2 teaspoon salt

1

/4 teaspoon ground black pepper

3 cups arugula

1

/2 small red onion, peeled, thinly sliced

2 large navel oranges, peeled, sliced, pith removed

1 container (4 ounces) crumbled goat cheese

1

/4 cup walnuts, roughly chopped

DIRECTIONS

1 Preheat oven to 400°F.

2 Place all dressing ingredients in a bowl

and whisk until combined; set aside.

3 Position the Spaghetti Blade onto the

Collecting Bowl and assemble Feed
Chute Lid. Place beet into feed chute;
secure on Blade Disc pin. Firmly secure
pusher. Select GO; process beet. Remove
beet noodles from Auto-Spiralizer and
set aside. Repeat process with second
and third beets.

4 Toss beet noodles with olive oil, salt,

and pepper. Spread evenly on a baking
sheet. Bake beets for 8 to 10 minutes,
stirring halfway through. Remove from
oven and set aside.

5 Toss arugula and red onion in a bowl with

2 tablespoons dressing. Toss beets in a
separate bowl with 1 tablespoon dressing.

6 Arrange greens on plates. Top with

beets, oranges, goat cheese, and
walnuts. Drizzle with remaining dressing.

Questions? 1-877-6 46- 528 8 | ninjakitchen.com

61

SUMMER SQUASH
SALAD WITH LOBSTER

PREP: 30 MINUTES
CO NTAI N E R : 64-OUNCE PRECISION PROCESSOR™, AUTO-SPIRALIZER™
BLADE DISC: SPAGHETTI
MAKES: 2–3 SERVINGS

MAIN DISHES

INGREDIENTS

GREEN GODDESS DRESSING

1 avocado, peeled, cut in half, pit removed

1

/2 cup cilantro leaves

1

/4 cup tarragon leaves

1

/4 cup mint leaves

2 small cloves garlic, peeled

1

1

/2 cups mayonnaise

Juice from 1 lime

1 tablespoon salt

Freshly ground black pepper, to taste

SALAD

2 medium summer squash, ends trimmed

1 teaspoon kosher salt

1

/2 cup frozen peas, thawed

1

/2 cup frozen corn, thawed

1

/2 pound chopped lobster

1

/3 cup Green Goddess Dressing

DIRECTIONS

1 Place all dressing ingredients into the

64-ounce Precision Processor. Select
HIGH for 10 seconds. Set dressing aside.

2 Position Spaghetti Blade onto

Collecting Bowl and assemble Feed
Chute Lid. Place squash into feed chute;
secure on Blade Disc pin. Firmly secure
pusher. Select GO; process squash.
Transfer squash noodles to a colander
and set aside. Repeat process with
second squash. Toss squash noodles
with 1 teaspoon kosher salt and leave
in colander for 10 minutes to drain.

3 Transfer squash noodles to a serving

bowl. Add peas, corn, and lobster,
and gently toss with 1/3 cup Green
Goddess Dressing.

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63

ZUCCHINI SPAGHETTI
WITH BASIL PESTO
& SWEET PEAS

PREP: 20 MINUTES COOK: 5 MINUTES
CO NTAI N E R : AUTO-SPIRALIZER™, 64-OUNCE PRECISION PROCESSOR™
BLADE DISC: SPAGHETTI
MAKES: 3–4 SERVINGS

MAIN DISHES

INGREDIENTS

3 medium zucchini, ends trimmed

Pinch salt

1 tablespoon olive oil

1 cup frozen sweet peas, thawed

1 cup grape tomatoes, sliced in half

6 fresh basil leaves, for garnish

PESTO

3 cups fresh basil leaves

2 cloves garlic, peeled

1

/3 cup pine nuts

1

/4 cup Parmesan cheese, grated

1

/2 teaspoon salt

1

/4 teaspoon ground black pepper

1

/2 cup olive oil

DIRECTIONS

1 Position the Spaghetti Blade onto the

Collecting Bowl and assemble Feed
Chute Lid. Place zucchini into feed
chute; secure on Blade Disc pin. Firmly
secure pusher. Select GO; process
zucchini. Remove zucchini noodles from
Auto-Spiralizer and set aside. Repeat
with second and third zucchini.

2 To prepare pesto, remove Auto-Spiralizer

from base; replace with Precision
Processor Bowl. Place basil, garlic, pine
nuts, Parmesan, salt, and pepper into
the Precision Processor Bowl. PULSE
until coarsely chopped. Add olive oil
and select GO until smooth. Set aside.

3 Heat 1 tablespoon olive oil in a 12-inch

nonstick skillet over medium-high heat.
Add zucchini noodles and cook 2 to 3
minutes, or until just tender, stirring gently.
Add pesto, peas, and tomatoes and cook
until just heated, about 1 minute. Garnish
with fresh basil leaves.

DO NOT BLEND HOT INGREDIENTS.

Questions? 1-877-6 46- 528 8 | ninjakitchen.com

65

BUTTERNUT PASTA WITH
BOLOGNESE SAUCE

PREP: 20 MINUTES COOK: 30–38 MINUTES
CO NTAI N E R : AUTO-SPIRALIZER™, 64-OUNCE PRECISION PROCESSOR™
BLADE DISC: FETTUCCINE
MAKES: 4 SERVINGS

MAIN DISHES

INGREDIENTS

1 medium butternut squash, peeled, bulb end cut off,
seeds removed

1

/2 medium onion, peeled, cut in 1-inch pieces

2 cloves garlic, peeled

1 small stalk celery, cut in 1-inch pieces

1 small carrot, cut in 1-inch pieces

1

/4 cup extra virgin olive oil, divided

3

/4 pound uncooked ground chuck beef

1 can (28 ounces) crushed tomatoes

1

/4 cup fresh flat-leaf Italian parsley, chopped

8 fresh basil leaves, chopped

3

/4 teaspoon salt

1

/2 teaspoon ground black pepper

1

/4 cup freshly grated Parmesan cheese, for garnish

DIRECTIONS

1 Preheat oven to 400°F.

2 Position Fettuccine Blade onto Collecting

Bowl and assemble Feed Chute Lid. Place
squash into feed chute; secure on Blade
Disc pin. Firmly secure pusher. Select GO;
process squash. Set aside.

3 Remove Auto-Spiralizer from base; replace

with 64-ounce Precision Processor. Place
onion, garlic, celery, and carrot into the
64-ounce Precision Processor. PULSE 5
times, or until evenly chopped.

4 Heat 1 tablespoon olive oil in large

skillet. Add vegetable mixture and
sauté over medium heat until softened,
about 2 to 3 minutes.

5 Add ground beef to skillet. Sauté,

stirring frequently, until meat is cooked
through, about 7 to 10 minutes. Add
crushed tomatoes, parsley, and basil.
Cook over medium-low heat for 20 to 25
minutes. Season with salt and pepper.

6 Meanwhile, place butternut squash noodles

on a large baking sheet and drizzle with
remaining olive oil. Toss gently. Roast 10 to
12 minutes or until al dente, turning gently
halfway through cooking.

7 Serve butternut squash noodles topped

with warm sauce and Parmesan cheese.

Questions? 1-877-6 46- 528 8 | ninjakitchen.com

67

SALMON BURGERS

PREP: 10 MINUTES COOK: 6 MINUTES
CO NTAI N E R : 64-OUNCE PRECISION PROCESSOR™
MAKES: 4 SERVINGS

MAIN DISHES

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.

Questions? 1-877-6 46- 528 8 | ninjakitchen.com

69

CHICKEN POT PIE

PREP: 10 MINUTES COOK: 55–65 MINUTES
CO NTAI N E R : 64-OUNCE PRECISION PROCESSOR™
MAKES: 6 SERVINGS

MAIN DISHES

INGREDIENTS

CRUST

Pie dough (recipe page 77)

FILLING

4 medium carrots, peeled, cut in thirds

3 stalks celery, cut in thirds

1

1

/2 small onions, peeled, cut in quarters

2 tablespoons olive oil

1 pound uncooked boneless, skinless chicken breasts

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 77.

2 Preheat oven to 375°F. Place carrots,

celery, and onion 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.

Questions? 1-877-6 46- 528 8 | ninjakitchen.com

71

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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73

STRAWBERRY
CHEESECAKE
ICE CREAM

PREP: 10 MINUTES FREEZE: 15 MINUTES
CO NTAI N E R : TOTAL CRUSHING® PITCHE R
MAKES: 6–8 SERVINGS

DESSERTS

RECIPE
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.

Questions? 1-877-6 46- 528 8 | ninjakitchen.com

75

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.

Questions? 1-877-6 46- 528 8 | ninjakitchen.com

77

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.

Questions? 1-877-6 46- 528 8 | ninjakitchen.com

79

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.

80

DESSERTS

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81

SYSTEM

CT682SP_IG_ 35Recipe_170509

NINJA, PRO EXTRACTO R BLADES, and TOTAL CR USH ING are regis tered trademarks of Shar kNin ja Ope rating LLC.

AUTO-SPIR ALIZE R, IN TELL I-SE NSE , PREC ISIO N PROCESSOR, and SM ART STATION are trademarks of SharkNinja Op erati ng LLC .