Cuisinart FP-130C Series 13 Cup Food Processor Instruction Manual

: August 13, 2024
: Cuisinart

Table of Contents

FP-130C Series 13 Cup Food Processor
Product Information
Specifications:
Product Usage Instructions
- Unpacking Instructions:
- Important Safeguards:
Frequently Asked Questions (FAQ)

FP-130C Series 13 Cup Food Processor

Product Information

Specifications:

Product Name: Cuisinart Core CustomTM 13-Cup Food Processor
FP-130C Series
Capacity: 13-cup (3.1 L) work bowl
Accessories: Work bowl cover with small, medium, and large
pushers, metal chopping/mixing/dough blade, reversible shredding
disc, adjustable slicing disc, removable stem adapter, storage hub,
base, instruction/recipe book

Product Usage Instructions

Unpacking Instructions:

Place the box on a low table or on the floor with the box right
side up.
Open the top flaps to reveal the packed processor parts.
Remove the instruction/recipe book.
Lift out the packing material carefully.
Remove the base and bowl and place them on a counter or table.
Read the instructions thoroughly before use.
Save the shipping carton, box, and packing material for future
use if needed.

Important Safeguards:

Read all instructions before use.
Handle sharp blades and discs with care.
Always turn off and unplug the appliance before handling parts
or cleaning.
Avoid using the appliance outdoors.
Keep hands and utensils away from moving parts while processing
food.
Ensure the motor has stopped before removing the cover.
Securely lock the cover and feed tube before operating the food
processor.

Frequently Asked Questions (FAQ)

Q: Can I use the food processor without the cover in

place?

A: No, it is important to always ensure that the cover is
securely locked in place before operating the food processor for
safety reasons.

Q: How should I clean the blades and discs?

A: Blades and discs should be hand washed with mild detergent
and dried thoroughly to maintain their sharpness and longevity.

Q: Can I operate the food processor with wet hands?

A: No, always ensure your hands are dry when operating the food
processor to prevent any accidents or electric shock.

INSTRUCTION AND RECIPE BOOKLET
Cuisinart Core CustomTM 13-Cup Food Processor FP-130C Series
For your safety and continued enjoyment of this product, always read the instruction book carefully before using.

IMPORTANT UNPACKING INSTRUCTIONS
This package contains a Cuisinart Core CustomTM 13-Cup (3.1 L) Food Processor and the accessories for it: 13-cup (3.1 L) work bowl, work bowl cover with small, medium, and large pushers, metal chopping/mixing/ dough blade, reversible shredding disc, adjustable slicing disc, removable stem adapter, storage hub, base and instruction/recipe book.
CAUTION:
THE CUTTING TOOLS HAVE VERY SHARP EDGES.
To avoid injury when unpacking the parts, please follow these instructions.
1. Place the box on a low table or on the floor next to the kitchen counter where you intend to keep the food processor. Be sure the box is right side up.
2. Open top flaps–there will be a rectangular block of packing material that holds the processor parts, each fitted into a cavity.
3. Remove the instruction/recipe book.
4. Lift out the packing material.
5. Remove the base and bowl and place them on the counter or table. Read the instructions thoroughly before using the machine.
6. Save the shipping carton, box and packing material. You will find these very useful if you need to repack the processor for moving or other shipment.
We recommend that you visit our website, www.cuisinart.ca, for a fast, efficient way to complete your product registration.
IMPORTANT SAFEGUARDS
Always follow these safety precautions when using this appliance.
Getting Ready
1. Read all instructions.
2. Blade and discs are sharp. Handle them carefully.
3. Always turn off and unplug appliance from outlet when not in use, before putting on or taking off parts, before removing food and before cleaning. To unplug, grasp plug and pull from electrical outlet. Never pull cord.
4. Do not use outdoors.
5. Do not let cord hang over edge of table or counter, or touch hot surfaces.

6. Do not operate any appliance that has a damaged cord or plug or after it has been dropped or damaged in any way. Contact Cuisinart Consumer Service Center at 1-800-472-7606 for information on examination, repair, or adjustment.
Operation
1. Keep hands as well as spatulas and other utensils away from moving blade or discs while processing food to prevent the possibility of severe personal injury or damage to food processor. A plastic scraper may be used, but only when the food processor motor is stopped.
2. Avoid coming into contact with moving parts. Never push food down by hand when slicing or shredding. Always use pusher.
3. Make sure motor has completely stopped before removing cover. (If machine does not stop within 4 seconds after you remove the bowl cover assembly, call 1-800-472-7606 for assistance. Do not use the machine.)
4. Never store any blade or disc on stem adapter. To reduce the risk of injury, no blade or disc should be placed on the shaft except when the bowl is properly locked in place and the processor is in use. Store blades and discs as you would sharp knives, out of reach of children.
5. Be sure cover and feed tube are securely locked in place before operating food processor.
6. Never feed food by hand. Always use the pusher.
7. Never try to override or tamper with cover interlock mechanism.
Cleaning
To protect against risk of electric shock, do not put base in water or other liquids.
General
1. This appliance should not be used by or near children or individuals with certain disabilities.
2. Do not operate this, or any other motor-driven appliance, while under the influence of alcohol or other substances that affect your reaction time or perception.
3. This food processor is for household use. Use it only for food preparation as described in this accompanying instruction and recipe book. Do not use this appliance for anything but its intended use.
4. When using an approved Cuisinart food processor accessory, read all instructions included with that accessory.
5. The use of attachments not recommended or sold by Cuisinart may cause fire, electric shock or personal injury, or damage to your food processor.

6. To avoid possible malfunction of work bowl switch, never store processor with cover assembly in locked position.
7. Do not operate your appliance in an appliance garage or under a wall cabinet. When storing in an appliance garage, always unplug the unit from the electrical outlet. Not doing so could create a risk of fire, especially if the appliance touches the walls of the garage or the door touches the unit as it closes.
Note: This appliance has a polarized plug (one blade is wider than the other). As a safety feature, this plug will fit in a polarized outlet only one way. If the plug does not fit fully in the outlet, reverse the plug. If it still does not fit, contact a qualified electrician. Do not attempt to defeat this safety feature.
Note: This appliance is not intended for use by children or by persons with reduced physical, sensory, or mental capabilities, or lack of experience and knowledge. Close supervision is necessary when any appliance is used near children. Children should be supervised to ensure that they do not play with the appliance.
Do not fill the bowl above the marked maximum fill line (or rated capacity). This could damage the cover or bowl and cause risk of injury.
WARNING: RISK OF FIRE OR ELECTRIC SHOCK
The lightning flash with arrowhead symbol within an equilateral triangle is intended to alert the user to the presence of dangerous uninsulated voltage within the product’s enclosure that may be of sufficient magnitude to constitute a risk of fire or electric shock to persons.
The exclamation point within an equilateral triangle is intended to alert the user to the presence of important operating and maintenance (servicing) instructions in the literature accompanying the appliance.

CONTENTS
Important Unpacking Instructions………………………….. 2 Important Safeguards…………………………………………… 2 Parts ………………………………………………………………….. 4 Assembly Instructions ………………………………………….. 5 Machine Controls ………………………………………………… 5 Machine Functions ………………………………………………. 5 User Guide …………………………………………………………. 7 Cleaning, Storage and Maintenance………………………. 8 For Your Safety……………………………………………………. 8 Technical Data …………………………………………………….. 8 Troubleshooting…………………………………………………… 9 Recipes…………………………………………………………….. 10 Warranty Information………………………………………….. 61
SAVE THESE INSTRUCTIONS.
FOR HOUSEHOLD USE ONLY.
WARNING
RISK OF FIRE OR ELECTRIC SHOCK DO NOT OPEN
WARNING: TO REDUCE THE RISK OF FIRE OR ELECTRIC SHOCK, DO NOT REMOVE COVER (OR BACK)
NO USER-SERVICEABLE PARTS INSIDE REPAIR SHOULD BE DONE BY AUTHORIZED SERVICE PERSONNEL ONLY

PARTS

The machine includes:

1. Housing base —

With convenient paddle controls

2. 13-cup (3.1 L) removable work bowl

3. Cover with feed tube

4. Small, medium, and large pushers — Slide inside the feed tube

5. Stem adapter

6. Metal chopping/mixing/dough blade

7. Reversible shredding disc — Provides the option of either fine or medium shredding for optimal results

8. Adjustable slicing disc —

This versatile 7-in-1 disc allows for thin to thick

slices with 1mm to 7mm indicators

9. Storage hub —

Stores stem adapter, blade and discs inside the work bowl (for storage use only)

10. BPA free (not shown) — All materials that come in contact with food or liquid are BPA free

Note: Cuisinart offers Cuisinart Core EssentialsTM,

a line of accessories for your food processor

that can be purchased separately. The selected

accessory connects to the food processor

housing base, so you can turn your food

processor into a blender, juicer, dicer and more!

AVAILABLE ACCESSORIES:

ACCESSORY NAME

MODEL #

36 oz. Blender Jar

MFP-B36C

Juicing Center

MFP-JCC

Dicing Kit

FP-DCC

Visit Cuisinart.ca to purchase!

1. 4

ASSEMBLY INSTRUCTIONS
Before First Use
Before using your Cuisinart Core CustomTM 13-Cup (3.1 L) Food Processor for the first time, wash the work bowl, work bowl cover, pushers, blade and discs (see cleaning instructions on page 8).
1. Place the food processor base on a dry, level countertop with the controls facing you. Do not plug the unit in until it is fully assembled.
2. With the bowl on the base, use the handle to turn the work bowl clockwise to lock it onto the housing base.
CHOPPING/MIXING/ DOUGH BLADE
1. Place the work bowl on top of base, with the work bowl handle just to the right of center. Turn the work bowl clockwise to lock it onto the housing base.
2. Carefully place the blade onto the stem adapter. Holding top of stem adapter, lift and place over the work bowl accessory adapter. Blade should rest on the bottom of the work bowl.
NOTE: To remove the blade from the stem adapter – lift the stem adapter from the work bowl and place on a flat countertop. Press down on the stem adapter to loosen the metal blade. Grasping the center hub of the blade carefully lift off the stem adapter.
3. Plug in the housing base.
4. Add desired ingredients to work bowl.
5. Place work bowl cover on work bowl, with the feed tube just to the right of center. Turn clockwise to lock onto work bowl.
6. Align pusher assembly with the feed tube opening on the work bowl cover and slide down to the bottom.
7. The machine is now ready for use.
SLICING AND SHREDDING DISCS
1. Place the work bowl on top of the base, with the work bowl handle just to the right of center. Turn the work bowl clockwise to lock it onto the housing base.
2. Insert stem adapter without blade.
3. Choose desired disc.
· If using the adjustable slicing disc, use the rotating hub and indicator markings to select slicing thickness from 1 to 7 (1 = thin slice, 7 = thick slice). Using the two finger holes located on the disc, align and insert the disc over the stem adapter.

· If using the reversible shredding disc, determine whether the fine or medium side will be used and use the plastic hub to twist into position on the stem adapter. The plastic hub may be used for removal of this disc.
4. Place work bowl cover onto work bowl, with the feed tube just to the right of center. Turn clockwise to lock onto work bowl.
5. Align the pushers with the feed tube opening on the work bowl cover and slide down to the bottom.
6. Plug in the housing base.
7. The machine is now ready for use.
MACHINE CONTROLS
High, Low, and Mix Control Paddles The High, Low, and Mix controls are paddles that allow the machine to run until Off is selected. The Mix paddle is a unique function that allows for mixing at just the right speed for a wide range of mixing tasks.
1. Properly assemble the machine.
2. Add ingredients to the work bowl, either through the feed tube or directly into the bowl.
3. Press the High, Low, or Mix paddle. The white LED light will illuminate and the motor will start.
4. Press the Off paddle when finished.
Pulse Paddle
The Pulse control is a paddle that allows the machine to run only while it is being pressed. This capability provides more accurate control of the duration and frequency of processing. Unless otherwise specified, a pulse should be about one second.
With the machine properly assembled and ingredients in the work bowl, press the Pulse paddle repeatedly as needed. The white LED light will illuminate upon activation.
MACHINE FUNCTIONS
Using the Chopping/Mixing/Dough Blade
Chopping
· For raw ingredients: Peel, core, and/or remove seeds and pits. Food should be cut into even, ½- to 1-inch (1.25 to 2.5 cm) pieces. Foods cut into same size pieces produce the most even results.
· Pulse food in 1-second increments to chop. For the finest chop, either hold the Pulse paddle down or press High or Low to run the machine continuously. Watch ingredients closely to achieve desired consistency and scrape the work bowl as necessary. High speed is recommended for most chopping and processing tasks.

Puréeing
· To purée fresh fruits or cooked fruits/vegetables: Ingredients should be cut into 1-inch (2.5 cm) pieces; a smooth purée is best achieved when all the pieces are equal in size. Pulse to initially chop and then process on High or Low until food is puréed; scrape the work bowl as necessary. Note: Do not use this method to purée cooked white potatoes.
· To purée solids for a soup or sauce: Strain the solids from the liquid and process the solids alone. Add cooking liquid and process as needed.
Mixing
· The Mixing function is designed to gently mix doughs and other items without over-processing. It is perfect for incorporating chips and nuts into a cookie dough or lightly mixing a muffin batter or scone dough, ensuring that the mix- ins remain intact. It also is excellent for savory items such as guacamole when a nice and chunky mixture is desired.
· It is important that all ingredients are evenly distributed in the work bowl first before adding additional mix-in ingredients (e.g. chocolate chips, nuts, etc.).
Dough
· Always use Low speed when kneading yeasted doughs. Be sure that the medium pusher lock is in the locked position when kneading dough to avoid it from moving around — some vibration is normal. Always start the food processor before adding liquid. First process the dry ingredients (flour, salt, etc.) and then add the liquid in a slow, steady stream or through the drizzle hole in the pusher, allowing the dry ingredients to absorb it. If liquid is added too quickly, wait until ingredients in the work bowl have mixed, then add remaining liquid slowly (do not turn off the machine).

Never use more than 4 cups (1 L) of white/allpurpose flour when preparing a yeasted dough.
Using the Reversible Shredding and Adjustable Slicing Discs
· The slicing disc makes whole slices. It slices fruits and vegetables, cooked meat and semi-frozen raw meat. The shredding disc shreds most firm and hard cheeses. It also shreds vegetables like potatoes, carrots and zucchini.
· Always pack food in the feed tube evenly for slicing and shredding. The food will dictate the amount of pressure: Use light pressure for soft foods, medium pressure for medium foods and firm pressure for harder foods. Always process with even pressure.
· For round fruits or vegetables: Remove a thick slice on the bottom of the food so that it sits upright in the feed tube. If food does not fit in the feed tube, cut in half or quarters to fit. Process with even pressure.
· For small ingredients like mushrooms, radishes or strawberries: Trim the ends so the food sits upright in the feed tube.
· When slicing or shredding cheese, be sure that the cheese is well chilled.
· To shred leafy vegetables like lettuce or spinach: Roll leaves together and stand them up in feed tube. Process with even pressure.
Note: Always use the pusher when slicing or shredding. Never put your hands in the feed tube while unit is running.

RECOMMENDED MAXIMUM WORK BOWL CAPACITY

FOOD

CAPACITY

Sliced or shredded fruit, vegetables or cheese 12 cups (2.83 L)

Chopped fruit or vegetable

6 cups (1.4 L)

Chopped cheese

4½ cups (1 L)

Puréed fruit or vegetables

6 cups (1.4 L) cooked; 4 cups (0.95 L) puréed

Chopped or puréed meat, fish or seafood

2 pounds (1 kg)

Thin liquid (e.g., dressings, soups, etc.)

9 cups (2.1 L)

Cake batter

8-inch (20 cm) cheesecake batter; 1 box (15.25 ounce [425 grams]) cake mix

Cookie dough

5 dozen (based on average chocolate chip cookie recipe)

White bread/pizza dough

4 cups ([0.95 L] all-purpose or bread flour)

Nuts for nut butter

4 cups (0.95 L)

USER GUIDE
You can slice, shred and chop a multitude of vegetables and fruits in the Cuisinart® Food Processor. What you may not know is that the food processor is the perfect tool for a number of other tasks, such as softening butter, making breadcrumbs, making baby food, etc. Here is a guide that will help you in preparing just about anything!

FOOD
Soft Cheeses (ricotta, cream cheese, cottage cheese, etc.) Firm Cheeses (Cheddar, Swiss, Edam, Gouda, etc.) Hard Cheeses (Parmesan, Romano, etc.)
Baby Food
Butter

TOOL

SPEED

Chopping/Mixing/ Low or High Dough Blade

Slicing or Shredding Disc
Chopping/Mixing/ Dough Blade Slicing or Shredding Disc Chopping/Mixing/ Dough Blade

Shredding: Low or Mix Slicing: Low or High
Shredding: Low or Mix; Slicing: Low
Pulse and Low, High, or Mix

Chopping/Mixing/ High Dough Blade Slicing or Shredding Disc

DIRECTIONS
Bring cheese to room temperature. When applicable, cut into 1-inch (2.5 cm) pieces. Process until smooth, stopping to scrape down the sides of the bowl as needed. Perfect for making cheesecakes, dips, pasta fillings and more.
Cheese should be well chilled before slicing/shredding. Cut to fit feed tube. Use light to medium pressure when slicing/shredding.
If using the chopping blade, cut into ½-inch (1.24 cm) pieces. Pulse to break up and then process until finely grated. This will produce a nicely grated cheese. If slicing or shredding, cut to fit feed tube. Use light to medium pressure when slicing/shredding.
For all fruit and vegetable purées, cut ingredients into ½- to 1-inch (1.25 to 2.5 cm) pieces. Steam ingredients until completely soft. Pulse to chop, then process until completely smooth (add steaming liquid through the feed tube when processing if necessary). To ensure there are no lumps, press mixture through a fine mesh strainer. Keeps frozen in ice cube trays for individual 1-ounce (30 g) portions.
For creaming : Bring butter to room temperature. Cut into 1-inch (2.5 cm) pieces. Process, scraping bowl as necessary. For compound (flavoured) butters, process flavouring ingredients, such as herbs, zest, vegetables, etc., before adding butter. For shredding/slicing: Freeze briefly. Use light to medium pressure to shred or slice. Shredded butter is great for preparing certain pastry doughs. Sliced butter is great for serving alongside corn on the cob or freshly made rolls.

Crumbs (bread, Chopping/Mixing/ High cookie, cracker, Dough Blade chip)

Fresh Herbs

Chopping/Mixing/ Pulse Dough Blade

Break into pieces. Pulse to break up further, and then process until desired consistency. This will make perfect bread/cracker/chip crumbs for coating meats and fish. Processed cookies make delicious pie and cake crusts!
Wash and dry herbs VERY well. Pulse to roughly chop. Continue pulsing until desired consistency is achieved.

Ground Meat

Chopping/Mixing/ Pulse and

Dough Blade

High

Ice Cream

Chopping/Mixing/ High Dough Blade

Milk Shakes/ Smoothies

Chopping/Mixing/ Low Dough Blade

Nuts

Chopping/Mixing/ Pulse and

Dough Blade

High

Cut meat into ½-inch (1.25 cm) pieces. Pulse to chop — about 14 long pulses or until desired consistency is achieved. If a purée is desired, continue to process. Never chop/purée more than 1½ pounds (750 g) at one time.
Put frozen fruit cut into 1-inch (2.5 cm) pieces into the work bowl with liquid (juice or milk), any desired sweeteners, such as sugar, honey, simple syrup and other flavours. Process until smooth.
For milk shakes, first add ice cream. While unit is running, add milk through the feed tube until desired consistency is achieved. For smoothies, add fruit first, then add the liquid through the feed tube while unit is running.
Pulse to chop to desired consistency. To make a nut butter, pulse to break up, and then process until smooth, stopping to scrape down as needed.

Superfine Sugar

Chopping/Mixing/ High Dough Blade

Process granulated sugar for about 1 minute until finely ground. Excellent for using in meringues and other baked goods.

Whipped Cream

Chopping/Mixing/ Low Dough Blade

Process well-chilled cream until cream begins to thicken. Add sugar as desired; process continuously until cream reaches desired consistency. This cream is dense and perfect as a whipped topping for cake or ice cream.

CLEANING, STORAGE AND MAINTENANCE
· Keep your Cuisinart Core CustomTM 13-Cup (3.1 L) Food Processor ready to use on the kitchen counter. When not in use, leave it unplugged. Store accessories in the provided storage hub, inside the work bowl.
· Keep the blade and discs out of the reach of children.
· All parts except the housing base are dishwasher safe but on the top rack only. Due to intense water heat, washing the work bowl, cover and accessories on the bottom rack may cause damage over time. Place the cover with the feed tube facing up to ensure proper cleaning. Place the work bowl and pushers upside down for drainage. Remember to unload the dishwasher carefully when removing sharp blade and discs.
· To simplify cleaning, rinse the work bowl, cover, pushers and blade or disc immediately after use so food won’t dry on them. Be sure to position the pushers and work bowl upside down for drainage. If food lodges in the pusher, remove it by running water through it, or use a bottle brush.
· If you wash the blade and discs by hand, do it carefully. When handling, use the plastic hubs. Avoid leaving them in soapy water where they may disappear from sight. If necessary, use a brush.
· The work bowl is made of Tritan® plastic with metal components. It should not be placed in a microwave oven.
· The housing base may be wiped clean with a soapy, nonabrasive cloth or sponge. Be sure to dry it thoroughly.
· If the feet leave spots on the counter, spray them with a spot remover and wipe with a damp sponge.
· If any trace of the spot remains, repeat the procedure and wipe the area with a damp sponge and nonabrasive cleaning powder.
IMPORTANT: Always use the provided storage hub. Never store any blade or disc on the stem adapter. No blade or disc should be placed on the shaft except when the processor is about to be used.
MAINTENANCE: Any other servicing should be performed by an authorized service representative.

FOR YOUR SAFETY
Like all powerful electrical appliances, a food processor should be handled with care. Follow these guidelines to protect yourself and your family from misuse that could cause injury.
· Handle and store metal blade and discs carefully utilizing the provided storage hub. Their cutting edges are very sharp.
· Never put stem adapter into the work bowl until the work bowl is locked into place.
· Always be sure that the blade or disc is down on the stem adapter as far as it will go.
· Always insert the stem adapter with metal blade in the work bowl before putting ingredients in bowl.
· When slicing or shredding food, always use the pusher. Never put your fingers or spatula into feed tube.
· Always wait for the blade or disc to stop spinning before you remove the pusher assembly or cover from the work bowl.
· Always unplug the unit before removing food, cleaning or putting on or taking off parts.
· Always remove work bowl from base of machine before you remove the chopping/mixing/dough blade or slicing/shredding disc.
· Be careful to prevent the blade or disc from falling out of the work bowl when emptying the bowl. Remove the stem adapter with blade or disc before tilting the work bowl.
TECHNICAL DATA
The motor in your food processor operates on a standard line operating current. The appropriate voltage and frequency for your machine are shown on a label on the bottom of the base.
An automatic temperature-controlled circuit breaker in the motor ensures complete protection against motor burnout. If the processor runs for an exceptionally long time when chopping, mixing or kneading a thick or heavy mixture in successive batches, the motor may overheat. If this happens, the processor will stop. Turn it off, unplug the unit and wait for the motor to cool before proceeding. It will usually cool within 10 minutes. In extreme cases, it could take an hour.
Safety switches prevent the machine from operating when the work bowl or the cover is not locked into position. The motor stops within seconds when the motor is turned off; and when the pusher assembly is removed, a fast-stop circuit also enables the motor to stop within seconds.
Cuisinart offers a Limited Three-Year Warranty on the entire machine.

TROUBLESHOOTING
Food Processing
1. Problem: The food is unevenly processed.
Solution:
· The ingredients should be cut evenly into ½- to 1-inch (1.25 to 2.5 cm) pieces before processing.
· Process in batches to avoid overloading.
2. Problem: Slices are uneven or slanted. Solution: · Place evenly cut food, cut side down, into the feed tube. · Apply even pressure on the pusher.
3. Problem: Food falls over in feed tube. Solution: · Feed tube should be packed full for best results.
4. Problem: Some food remains on top of the disc. Solution: · It is normal for small pieces to remain; cut remaining bits by hand and add to processed ingredients.
5. Problem: Metal chopping/mixing/dough blade cannot be removed from the stem adapter. Solution: · Place the blade/stem adapter assembly in a bowl filled with warm tap water. This should help loosen trapped food particles between the blade and stem adapter. To see if food has loosened, remove assembly from water by lifting from the stem. Holding the stem, place the blade assembly on countertop and press down on stem. This should free the blade from the stem. If blade still cannot be removed, return to warm water and repeat above steps.
Mixing 1. Problem: Ingredients are not mixing in evenly.
Solution: · Be sure that all ingredients are evenly
distributed in the work bowl before mixing in additional ingredients. · If ingredients are concentrated in one area/side of the work bowl, mix-in’s may not evenly incorporate when using the Mix function. Dough Kneading 1. Problem: Motor slows down. Solution: · Amount of dough may exceed maximum capacity of your food processor. Remove half and process in two batches. · Dough may be too wet (see number 8). If motor speeds up, continue processing. If

not, add more flour, 1 tablespoon (15 ml) at a time, until the motor speeds up. Process until dough cleans the sides of the work bowl. 2. Problem: Blade doesn’t incorporate ingredients. Solution: · Always start the food processor before adding liquid. Add liquid in a slow, steady stream, or through the drizzle hole in the pusher, allowing the dry ingredients to absorb it. If too much liquid is added, wait until ingredients in the work bowl have mixed, then add remaining liquid slowly (do not turn off the machine). Pour liquid onto dough as it passes under feed tube opening; do not pour liquid directly onto bottom of the work bowl. 3. Problem: Blade rises in work bowl. Solution: · Excessively sticky dough can cause blade to rise. Carefully reinsert blade and immediately add 2 tablespoons (30 ml) of flour through the feed tube while the machine is running. 4. Problem: Dough doesn’t clean inside of the work bowl. Solution: · Amount of dough may exceed maximum capacity of your food processor. Remove half and process in two batches. · Dough may be too dry (see number 7). · Dough may be too wet (see number 8). 5. Problem: Nub of dough forms on top of blade and does not become uniformly kneaded. Solution: · Stop machine, carefully remove dough, divide it into 3 pieces and redistribute them evenly in the work bowl. 6. Problem: Dough feels tough after kneading. Solution: · Divide dough into 2 or 3 pieces and redistribute evenly in bowl. Process 10 seconds or until uniformly soft and pliable. 7. Problem: Dough is too dry. Solution: · While machine is running, add water, 1 tablespoon (15 ml) at a time, until dough cleans the inside of the bowl. 8. Problem: Dough is too wet.
Solution:
· While machine is running, add flour, 1 tablespoon (15 ml) at a time, until dough cleans the inside of the bowl.
Technical
1. Problem: The motor does not start.

Solution:
· There is a safety interlock to prevent the motor from starting if the processor is not properly assembled. Make sure the work bowl and work bowl cover are securely locked into position.
· If the motor still will not start, check the power cord and outlet.
2. Problem: The food processor shuts off during operation. Solution:
· The cover may have become unlocked; check to make sure it is securely in position.
· A safety protector in the motor prevents the motor from overheating, which is caused by excessive strain. Press the Off control button, unplug the unit and wait 20 to 30 minutes to allow the food processor to cool off before resuming.

3. Problem: The motor slows down during operation.
Solution:
· This is normal with some heavier loads (e.g., slicing/shredding cheese) that may require the motor to work harder. Simply reposition the food in the feed tube and try again.
· The maximum load capacity may have been exceeded. Remove some of the ingredients and continue processing.
4. Problem: The food processor vibrates/moves around the countertop during processing.
Solution:
· Make sure the rubber feet at the bottom of the unit are clean and dry. Also make sure that the maximum load capacity is not being exceeded.
· This is normal with some heavier loads (e.g., slicing/shredding cheese) that may require the motor to work harder.

RECIPES
Breakfast/Brunch
Apple, Blue Cheese & Walnut Scones ……………………………………………………………………………………………….12 Cheddar-Chive Biscuits………………………………………………………………………………………………………………………13 Banana Nut Muffins ……………………………………………………………………………………………………………………………14 Mushroom and Kale Quiche ………………………………………………………………………………………………………………15 Maple Breakfast Sausage …………………………………………………………………………………………………………………..16 Zucchini Chocolate- Chip Bread………………………………………………………………………………………………………….17 Energy Protein Bites …………………………………………………………………………………………………………………………..18 Acai Smoothie Bowls………………………………………………………………………………………………………………………….18 Sweet Almond Chocolate Rolls ………………………………………………………………………………………………………….19
Butters/Dips/Dressings/Sauces
Scallion-Miso Butter …………………………………………………………………………………………………………………………. 20 Horseradish Shallot Butter ……………………………………………………………………………………………………………….. 20 Hot Honey and Pimento Cream Cheese…………………………………………………………………………………………… 21 Mango- Chile Salsa……………………………………………………………………………………………………………………………. 21 Harissa………………………………………………………………………………………………………………………………………………. 22 Lemon-Dill Hummus…………………………………………………………………………………………………………………………. 23 Muhammara ……………………………………………………………………………………………………………………………………… 23 Guacamole ……………………………………………………………………………………………………………………………………….. 24 Mayonnaise ………………………………………………………………………………………………………………………………………. 24 Basil Pesto ………………………………………………………………………………………………………………………………………… 25 Vegan Caesar Dressing…………………………………………………………………………………………………………………….. 26 Lemon Vinaigrette ……………………………………………………………………………………………………………………………. 27 Ranch Dressing…………………………………………………………………………………………………………………………………. 27 Radish Raita………………………………………………………………………………………………………………………………………. 28 Tzatziki………………………………………………………………………………………………………………………………………………. 28 Zhug …………………………………………………………………………………………………………………………………………………. 29
10

Main Dishes
Loaded Burrito Bowl…………………………………………………………………………………………………………………………. 30 Chicken Tikka Skewers ……………………………………………………………………………………………………………………… 31 Basic Pasta Dough ……………………………………………………………………………………………………………………………. 32 Butternut Squash Ravioli with Brown Butter and Sage……………………………………………………………………… 32 Black Bean Veggie Burgers ………………………………………………………………………………………………………………. 34 Classic Meatballs………………………………………………………………………………………………………………………………. 35 Lamb Meatballs………………………………………………………………………………………………………………………………… 36 Falafel……………………………………………………………………………………………………………………………………………….. 37 Pizza with Ricotta and Pesto……………………………………………………………………………………………………………… 38 Cauliflower Pizza Crust……………………………………………………………………………………………………………………… 38
Soup/Salads/Sides
Chopped Salad ………………………………………………………………………………………………………………………………… 39 Spicy Cucumber and Avocado Soup………………………………………………………………………………………………… 40 Parsnip and Kabocha Squash Purée …………………………………………………………………………………………………..41
Desserts
Gingerbread Cookies with Icing……………………………………………………………………………………………………….. 42 Strawberries & Cream Pinwheel Cookies………………………………………………………………………………………….. 43 Chocolate Chunk Cookies………………………………………………………………………………………………………………… 44 Salted PB&J Blondies ……………………………………………………………………………………………………………………….. 46 Plum Crumble Bars …………………………………………………………………………………………………………………………… 47 Banana-Chip “Ice Cream” with Peanut Butter Swirl …………………………………………………………………………. 48 Banana-Chip “Ice Cream” Sandwiches…………………………………………………………………………………………….. 48 Carrot Cake with Cream Cheese Frosting ………………………………………………………………………………………… 49 Strawberry- Rhubarb Pie……………………………………………………………………………………………………………………. 50 Pistachio Olive Oil Cake with Cardamom Cream……………………………………………………………………………….51 Almond Paste……………………………………………………………………………………………………………………………………. 52 Sour Cream Cheesecake ………………………………………………………………………………………………………………….. 53
Bread/Dough
Oatmeal Bread …………………………………………………………………………………………………………………………………. 54 Popovers…………………………………………………………………………………………………………………………………………… 54 Whole-Wheat Sandwich Bread…………………………………………………………………………………………………………. 55 Pita Bread …………………………………………………………………………………………………………………………………………. 56 Sour Cream & Onion Potato Pull-Apart Rolls……………………………………………………………………………………. 57 Yeasted Sweet Dough ………………………………………………………………………………………………………………………. 58 Pizza Dough ……………………………………………………………………………………………………………………………………… 58 Pretzels with Rosemary and Flake Sea Salt……………………………………………………………………………………….. 59 Pâte Brisée………………………………………………………………………………………………………………………………………… 60
11

Apple, Blue Cheese & Walnut Scones
These scones are very flavourful, and a drizzle of honey when serving brings them to another level.
Yield: 8 scones

INGREDIENTS

1½ cups (375 ml) cake flour

large egg

cup (250 ml) unbleached, all-purpose

tablespoons (90 ml) unsalted butter,

flour, plus more for shaping

cut into ½-inch (1.25 cm) cubes,

teaspoon (5 ml) granulated sugar

cold and cubed

1½ teaspoons (7 ml) baking powder

teaspoon (1 ml) baking soda

cup (125 ml) dried apples, broken into

pieces (if soft dried apples, roughly

chop by hand)

teaspoon (5 ml) fine sea salt

cup (1 ml) blue cheese

cup (60 ml) walnuts, toasted

Egg wash (1 large egg plus 1 teaspoon

cup (175 ml) buttermilk

[5 ml] water, whisked well)

INSTRUCTIONS
1. Insert the chopping blade into the work bowl of the food processor. Put the flours, sugar, baking powder, baking soda, and salt into the work bowl and run on Low to fully mix, about 20 seconds. Add the toasted walnuts and pulse to roughly chop, about 2 to 3 pulses.
2. Put the buttermilk and egg in a liquid measuring cup and mix to fully combine. Reserve.
3. Add the butter to the dry ingredients and pulse until mixture is shaggy. While still pulsing, slowly add the liquid ingredients, until just combined; do not over-mix.
4. Pour the mixture onto a clean counter/large cutting board. Add the dried apple pieces and crumble the blue cheese over the mixture. Gently fold the dough over a few times to combine. Form the dough into a 10-inch (25 cm) cylinder. Using a sharp knife, cut into 8 even rounds. Place on a parchment- lined baking sheet. Cover lightly and transfer to a refrigerator to chill for a minimum of 1 hour, up to overnight.
5. Once chilled, preheat oven to 400°F (200°C) with the rack in the middle position. Brush each scone with egg wash.
6. Bake in preheated oven for about 25 to 30 minutes, or until golden brown. Remove from oven and allow to cool slightly on the baking sheet. Serve warm or at room temperature.
Nutritional information per scone: Calories 293 (40% from fat) · carb. 37g · pro. 7g · fat 13g · sat. fat 7g · chol. 50g · sod. 481g · calc. 77mg · fiber 1g

12 Breakfast/Brunch

Cheddar-Chive Biscuits
These biscuits have a deeply golden and audibly crackly exterior that is reminiscent of biting into a salty, buttery cheese wafer that dissolves in your mouth. Onion-y chives cut the richness of the Cheddar, making these utterly addictive.
Yield: 8 biscuits

INGREDIENTS

ounces (115 g) good quality Cheddar

cheese, preferably extra sharp

cups (500 ml) all-purpose flour,

plus more for shaping the biscuits

tablespoons (30 ml) yellow cornmeal

1½ teaspoons (7 ml) granulated sugar

2½ teaspoons (13 ml) baking powder

1¾ teaspoons (9 ml) kosher salt

teaspoon (2 ml) freshly ground black

pepper

12 tablespoons ([180 ml] 1½ sticks) very cold unsalted butter, cut into ½-inch (1.25 cm) cubes, divided

tablespoons ([90 ml] about ½ ounce)

roughly chopped chives

cup (175 ml) whole buttermilk, well

shaken

Flake sea salt, for finishing (optional)

INSTRUCTIONS
1. Insert the fine shredding disc into the work bowl of the food processor. Shred the Cheddar on Low. Reserve.
2. Insert the chopping blade into the work bowl of the food processor. Add the flour, cornmeal, sugar, baking powder, salt, and pepper and process on Low for 10 seconds to sift. Add 10 tablespoons (150 ml) of the cold, cubed butter and pulse just until the mixture starts to resemble coarse crumbs with pea- size bits of butter strewn throughout. Add the reserved shredded Cheddar and chives and pulse 4 to 5 times to incorporate. Add the buttermilk and pulse a few times more to form a shaggy dough.
3. Turn the dough out onto a lightly floured surface. With floured hands, pat the dough into an 8 x 4-inch (20 x 10 cm) rectangle. Fold the dough in thirds, as you would a letter: start with a short end and fold a third of the dough down over the center, then fold the other third up to overlap. Turn the dough a quarter clockwise and pat into another 8 x 4-inch (20 x 10 cm) rectangle. Fold in thirds a second time. (The folding process builds structure for tall biscuits with lots of flaky layers.) Turn the dough a quarter clockwise again and pat into a final 8 x 4-inch (20 x 10 cm) rectangle, about 1 inch (2.5 cm) thick. Square the sides as best you can with your hands or a bench scraper.
4. Use a sharp knife to cut the rectangle into eight 2-inch (5 cm) squares (a 4 x 2 grid). Space out the biscuits onto a parchment-lined baking sheet and place in the freezer for 30 minutes to chill.
5. While the dough is chilling, set an oven rack in the middle position and preheat the oven to 425°F (220°C). Melt the remaining 2 tablespoons (30 ml) of butter.
6. Brush the tops of the chilled biscuits with melted butter and sprinkle with flake sea salt, if desired. Bake in the preheated oven until the tops are deeply golden brown, 20 to 22 minutes. Remove from oven and allow to cool slightly on the baking sheet. Serve warm or at room temperature.
Nutritional information per biscuit: Calories 343 (58% from fat) · carb. 27g · pro. 9g · fat 22g · sat. fat 14g · chol. 60mg · sod. 487mg calc. 946mg · fiber 2g

Breakfast/Brunch 13

Banana Nut Muffins
These simple and flavour-packed muffins freeze very well. Wrap individually and then pull them out of the freezer to make those mid-week breakfasts easier.
Yield: 12 muffins

INGREDIENTS

Nonstick cooking spray

large ripe bananas, each cut into

Muffin batter:

3 pieces

cups (500 ml) unbleached, all-purpose

¹/³

cup (75 ml) packed light brown sugar

flour

¹/³

cup (75 ml) granulated sugar

teaspoon (5 ml) baking powder

cup (175 ml) buttermilk

teaspoon (1 ml) baking soda

cup (125 ml) vegetable oil

teaspoon (2 ml) fine sea salt

large egg, lightly beaten

teaspoon (2 ml) ground cinnamon

cup (125 ml) pecans, toasted

INSTRUCTIONS
1. Preheat oven to 350°F (180°C) with the rack in the middle position. Lightly coat a twelve-cup muffin pan with the cooking spray; reserve.
2. Insert the chopping blade into the work bowl of the food processor. Add the flour, baking powder and soda, salt, and cinnamon and process on Low to sift, about 30 seconds. Remove and reserve in a separate bowl.
3. Put the bananas, sugars, buttermilk, oil, and egg into the work bowl, still fitted with the chopping blade, and process on Low to combine. Add the reserved dry ingredients and nuts and process on Mix until just combined, about 10 seconds.
4. Divide the batter evenly among the prepared muffin cups.
5. Bake in the preheated oven for 18 to 20 minutes, or until a cake tester comes out clean. Let muffins cool in pan for 5 minutes, then turn onto a wire rack to cool completely.
Nutritional information per muffin: Calories 178 (17% from fat) · carb. 35g · pro. 3g · fat 3g · sat. fat 0g · chol. 16mg · sod. 130mg · calc. 11mg · fiber 1g

14 Breakfast/Brunch

Mushroom and Kale Quiche
Quiche is surprisingly simple to prepare, and made even simpler with the assistance of the food processor. Be sure the crust is nicely par-baked before pouring in the filling to ensure a flaky base.
Yield: 12 servings

INGREDIENTS

recipe Pâte Brisée (page 60)

large egg white, lightly beaten

garlic clove, peeled

large lacinato kale stems,

tough stems removed

ounces (115 g) baby bella (cremini)

or white mushrooms, scrubbed and

trimmed

1½ teaspoons (7 ml) olive oil

teaspoon (1 ml) kosher salt, divided

Pinch freshly ground black pepper

teaspoon (1 ml) fresh thyme leaves

ounce (30 g) Gruyère or Swiss cheese

cup (125 ml) whole milk

cup (125 ml) heavy cream

large eggs

INSTRUCTIONS
1. On a lightly floured surface, roll out the pastry into an 11-inch (27.5 cm) circle that is about ¹/8 inch (0.3 cm) thick. Reverse the dough onto the rolling pin and unroll it evenly over a 9-inch (23 cm) tart pan. Press the dough lightly into the pan, lifting the edges and working it gently down into the bottom edge of the pan. Trim off excess dough by rolling the pin over the top of the pan. With your thumbs, push the dough ¹/8 inch (0.3 cm) above the edge of the mold, to make an even, rounded rim of dough around the inside circumference of the pan. Chill in refrigerator for about 30 minutes.
2. Preheat oven to 400°F (200°C) with the rack in the middle position. Using the tines of a fork, prick the dough evenly all over, but make sure not to go entirely through the dough. Line the shell with parchment and weigh it down with pie weights, dried beans, or rice. Put the tart shell in the oven and bake until the dough under the parchment is no longer wet, about 20 minutes. Remove the beans/rice and parchment and continue baking for another 2 minutes, until the shell is lightly brown. Brush with egg white immediately. Reserve.
3. While the tart shell is baking, prepare the filling. Insert the chopping blade into the work bowl of the food processor. With the machine running on High, drop the garlic through the feed tube to finely chop. Keeping the garlic in the work bowl, remove the chopping blade (set aside it will be used again) and insert the slicing disc at setting 4. Roll the kale leaves together and slice. Then slice the mushrooms, at the same setting.
4. Put the oil into a medium skillet (about 10 inches [25 cm]) set over medium-low heat. Once oil is hot, add the garlic with a pinch of the salt and the pepper. Sauté until softened and fragrant, but has picked up no colour. Add the sliced kale and mushrooms, remaining salt, and the thyme. Sauté until the kale is bright and wilted and the mushrooms are starting to brown and softened. Remove and reserve.
5. Remove the slicing disc and replace with the fine shredding disc. Shred the Gruyère on Low. Remove and reserve.
6. Remove the shredding disc and replace with the chopping blade. Process the milk, cream, and eggs on Low until combined, about 20 seconds. Reserve custard in bowl.
7. Spread the kale/mushroom mixture in the tart shell, pour in custard and sprinkle cheese on top. (Depending on your tart/pie pan, all of the custard may or may not fit. Do not overfill.)
8. Carefully place the quiche in the preheated oven. Bake until just set, about 20 minutes.

Breakfast/Brunch 15

9. Allow to cool for about 5 minutes before slicing and serving. Nutritional information per serving: Calories 181 (70% from fat) · carb. 9g · pro. 4g · fat 14g sat. fat 9g · chol. 99mg · sod. 180mg · calc. 46mg · fiber 0g
Maple Breakfast Sausage
Ditch the store-bought version for this homemade preparation that is considerably fresher and higher quality. Shape and freeze patties ahead of time so brunch is easy like Sunday morning.
Yield: 8 patties

INGREDIENTS

pound boneless pork shoulder

(Boston butt), cut into ½-inch (1.25 cm) 1

pieces

ounces (60 g) pork belly or fatback,

cut into ½-inch (1.25 cm) pieces

tablespoon (15 ml), plus 2 teaspoons

(10 ml) pure maple syrup

¹/8

tablespoon (15 ml), plus 1 teaspoon

(5 ml) finely chopped fresh sage leaves ¹/8

tablespoon (15 ml) finely chopped fresh

thyme leaves

teaspoon (2 ml) finely grated ginger teaspoon (5 ml) fennel seeds, toasted teaspoons (10 ml) kosher salt teaspoon (1 ml) freshly ground black pepper teaspoon (0.5 ml) ground white pepper teaspoon (2 ml) red pepper flakes teaspoon (0.5 ml) cayenne Pinch freshly ground nutmeg (optional) tablespoons (30 ml) ice water

INSTRUCTIONS
1. Spread pork shoulder and belly into a single layer on a parchment-lined baking sheet and transfer to the freezer until the pieces are firm but not completely frozen, about 15 to 20 minutes.
2. Insert the chopping blade into the work bowl of the food processor. Add the partially frozen meat and pulse to chop, about 10 long pulses, pausing between each pulse for meat to drop to the blade, until coarsely chopped. Scrape the bowl halfway through pulsing.
3. Add the remaining ingredients and pulse until incorporated and the meat is finely chopped, about 6 long pulses, or until it holds when pinched together. The mixture should look homogenous but not paste-like. Scrape into a medium mixing bowl. Press plastic wrap directly on the surface of the meat and refrigerate for at least 30 minutes and up to 24 hours.
4. When ready to cook the sausage, form mixture into 8 patties (about 2¼ ounces [5 g], each), ¼-inch (0.6 cm) thick. Griddle patties in a cast-iron pan over medium-high heat until browned, about 2 minutes per side. Drain on a paper towel-lined plate. Serve hot.
Nutritional information per patty: Calories 203 (65% from fat) · carb. 3g · pro. 14g · fat 15g · sat. fat 5g · chol. 54mg · sod. 326mg calc. 26mg · fiber 0g

16 Breakfast/Brunch

Zucchini Chocolate-Chip Bread
This moist, quick bread is perfect for breakfast or for an afternoon snack. The chocolate chips are a nice treat, but if a healthier bread is desired, they can be substituted with additional nuts or dried fruit.
Yield: one 2-pound (1 kg) loaf (16 servings)

INGREDIENTS

Nonstick cooking spray

1¾ cups (425 ml) unbleached, all-purpose flour

1½ teaspoons (7 ml) ground cinnamon

teaspoon (3.75 ml) ground allspice

teaspoon (1 ml) ground nutmeg

teaspoon (5 ml) fine sea salt

1½ teaspoons (7 ml) baking powder

cup (125 ml) walnuts, lightly toasted

large zucchini, approximately 8 to

10 ounces ( 226 to 283 g)

cup (125 ml) vegetable oil

cup (250 ml) granulated sugar

large eggs

cup (125 ml) chocolate chips (or use

dried cranberries or cherries for a

less-sweet flavor)

INSTRUCTIONS
1. Preheat oven to 350ºF (180°C). Coat a 9 x 5 x 3-inch (23 x 13 x 6 cm) loaf pan with cooking spray.
2. Insert the chopping blade into the work bowl of the food processor. Add the flour, spices, salt, and baking powder and process on Low for 10 seconds to sift. Transfer ingredients to a large bowl; reserve. Add the walnuts to the work bowl and chop, 2 to 3 pulses. Leaving the nuts in the work bowl, remove the chopping blade and insert the medium shredding disc. Trim the zucchini to fit the feed tube and shred. Transfer the walnuts and zucchini to the bowl with the dry ingredients. Stir to mix.
3. Reinsert the chopping blade and add the vegetable oil, sugar, and eggs. Process on Low for 5 to 10 seconds until combined. Add wet ingredients to the mixing bowl with the dry ingredients, along with the chocolate chips or dried fruit, and stir until just combined.
4. Pour the batter into the prepared pan and bake in the middle of the oven for 1 hour and 15 minutes, or until a toothpick or cake tester comes out clean.
5. Cool on a wire rack for 5 minutes, and then turn the loaf out onto a wire rack to cool completely.
Nutritional information per serving: Calories 194 (37% from fat) · carb. 28g · pro. 3g · fat 8g · sat. fat 1g · chol. 23mg · sod. 183mg · calc. 14mg · fiber 1g

Breakfast/Brunch 17

Energy Protein Bites
These are a great pick-me-up in the afternoon, or just what you may need to get yourself going to get your day started.
Yield: about 4 dozen

INGREDIENTS

²/³

cup (150 ml) unsalted mixed nuts

(or can use just one type of nut.

Softer ones, like cashews, work

particularly well)

cup (125 ml) pitted dates

cup (250 ml) rolled oats

tablespoon (15 ml) cocoa powder

teaspoon (2 ml) fine sea salt

cup (250 ml) unsalted peanut butter,

2 2 to 4 2 2 ¼ ²/³

preferably creamy tablespoons (30 ml) maple syrup tablespoons (30 to 60 ml) water tablespoons (30 ml) sunflower seeds tablespoons (30 ml) chia seeds cup (60 ml) mini chocolate chips cup (150 ml) finely shredded coconut, for rolling

INSTRUCTIONS
1. Insert the chopping blade into the work bowl of the food processor. Add the nuts and dates and pulse to roughly chop, about 12 to 13 long pulses. Add the oats, cocoa powder, salt, peanut butter, syrup, and 2 tablespoons (30 ml) of water. Process on Low until the mixture comes together into a cohesive mixture, about 30 to 40 seconds, and then run on High until the mixture is mostly smooth, an additional 30 to 40 seconds. Stop the unit to scrape down as needed, and add additional water, 1 tablespoon (15 ml) at a time, if the mixture seems too dry.
2. Add the sunflower seeds, chia seeds, and chips and pulse to combine. The entire mixture should be slightly sticky, but should hold together when squeezed between two fingers.
3. Scoop the mixture into about 1½-tablespoon (25 ml) rounds. Put the shredded coconut into a shallow dish or pie plate. Roll the rounds in the shredded coconut and then transfer to a parchment-lined tray and refrigerate until firm, a minimum of 30 minutes.
Nutritional information per serving (1 round): Calories 194 (37% from fat) · carb. 28g · pro. 3g · fat 8g · sat. fat 1g · chol. 23mg · sod. 183mg · calc. 14mg · fiber 1g
Acai Smoothie Bowls
Skip the trip to the smoothie bar and make this trendy treat at home.
Yield: 2 servings

INGREDIENTS

medium to large, peeled ripe banana,

cut into ½-inch (1.25 cm) coins

frozen packets unsweetened acai pulp,

broken up

cup (250 ml) frozen mixed berries

or wild blueberries

tablespoons (30 ml) nut or seed butter

Dash of cinnamon (optional)

²/³

cup (150 ml) apple juice (preferably

unfiltered)

Toppings:

Sliced banana, fresh berries, chia seeds, cacao nibs, granola, sliced almonds

18 Breakfast/Brunch

INSTRUCTIONS
1. Insert the chopping blade into the work bowl of the food processor. Put the banana, acai, berries, nut/seed butter, and cinnamon, if using, and pulse to break up frozen fruit, about 3 times. With the machine running on Low, slowly pour the apple juice through the feed tube. Continue to process until thick and smooth, about 45 seconds.
2. Divide the mixture between two serving bowls and top with toppings of choice. (Tip: Chill serving bowls ahead of time to keep the thick, frozen consistency from going soupy.)
3. Serve immediately.
Nutritional information per smoothie bowl (based on 2 servings without toppings): Calories 293 (39% from fat) · carb. 42g · pro. 5g · fat 13g · sat. fat 2g · chol. 0mg · sod. 33mg calc. 83mg · fiber 10g
Sweet Almond Chocolate Rolls
These are definitely a breakfast indulgence, but worth the time and effort.
Yield: 8 rolls

INGREDIENTS

recipe Yeasted Sweet Dough (page 57)

recipe Almond Paste (page 51),

room temperature

ounces (115 g) chopped bittersweet

or semisweet chocolate

Egg wash (1 large egg plus 1 teaspoon [5 ml] water, whisked well)

Sugar Glaze

1 2 to 3
¼

cup (250 ml) confectioners’ sugar, sifted
tablespoons (30 to 45 ml) milk (any fat variety)
teaspoon (1 ml) pure vanilla extract
Sliced/slivered almonds, lightly toasted, for sprinkling on top

INSTRUCTIONS

1. Roll the dough out to a 16 x 12-inch (40 to 30 cm) rectangle. Cover loosely with plastic wrap. Allow to rest for 10 minutes.

2. While the dough is resting, put the almond paste on a piece of parchment paper and roll out to a rectangle about the same size of the dough (it is OK if it is smaller. It does not need to be perfect). Place the almond paste on top of the dough rectangle, keeping borders as even as possible. Sprinkle the chopped chocolate evenly on top of the almond paste and dough.

3. Brush with the egg wash on the exposed dough border. Roll up the dough, in a jelly roll fashion, starting with the long end closest to you. Roll away from you and make the seam to be the bottom of the roll. Press to seal. Cut into 8 pieces, cutting about every 2 inches (5 cm), to make 8 even rolls. Transfer to a parchment-lined baking pan and cover loosely with plastic wrap. Allow to rest for 20 to 30 minutes.

4. While the rolls are resting, preheat oven to 350°F (180°C) with the rack in the middle position. When the rolls have sufficiently rested, uncover and brush the top and sides with the egg wash. Put into the preheated oven and bake until evenly golden, about 20 minutes.

5. While the rolls are baking, prepare the sugar glaze. Put all ingredients into a small mixing bowl and whisk well, ensuring that there are no lumps. Reserve.

6. Remove the rolls from the oven and allow to cool slightly. Once ready to serve brush with the sugar glaze and sprinkle with the almonds. Cool slightly to allow the glaze to set. Serve warm or room temperature.

Nutritional information per roll:

Calories 613 (40% from fat) · carb. 82g · pro. 14g · fat 28g · sat. fat 9g · chol. 67mg · sod. 231mg

calc. 78mg · fiber 5g

Breakfast/Brunch 19

Scallion-Miso Butter
This unique-tasting butter is best served over a simple grilled chicken or steak, or melted into a bowl of rice and vegetables.
Yield: about 10 tablespoons ([150 ml] 5 ounces)

INGREDIENTS

scallion, trimmed and cut into

1-inch (2.5 cm) pieces

8 2 to 3

tablespoons ([120 ml] 1 stick) good quality unsalted butter, cut into 4 pieces, room temperature
tablespoons (30 to 45 ml) white miso

INSTRUCTIONS
1. Insert the chopping blade into the work bowl of the food processor. With the unit running on High, drop the scallion into the work bowl through the feed tube to finely chop. Add butter and miso and pulse a few times, then process on Low to combine, about 40 seconds, stopping to scrape down as necessary.
2. Form into a log, wrap well, and chill.
Nutritional information per serving (1 tablespoon [15 ml]): Calories 86 (92% from fat) · carb. 1g · pro. 0g · fat 9g · sat. fat 6g · chol. 24mg · sod. 108mg · calc. 1mg · fiber 0g
Horseradish Shallot Butter
Fresh horseradish is best for this sharp-tasting butter, but if that is unavailable, jarred may be used, just be sure to squeeze out all the liquid.
Yield: about 12 tablespoons ([30 cm] 6 ounces)

INGREDIENTS

2-inch (5 cm) piece fresh horseradish,

peeled*

small shallot, cut into 1-inch (2.5 cm)

pieces

tablespoon (15 ml) fresh Italian

(flat-leaf) parsley

8 1 to 2

tablespoons ([120 ml] 1 stick) unsalted butter, room temperature
pinches kosher salt
Pinch freshly ground black pepper

INSTRUCTIONS
1. Insert the fine shredding disc into the work bowl of the food processor. Shred the horseradish. Remove the shredding disc and replace with the chopping blade, leaving the horseradish in the work bowl.
2. Add the shallot and parsley. Process on High until finely chopped.
3. Add the butter, salt, and pepper. Process on Low until completely combined. Taste and adjust seasoning as desired.

Note: If using jarred horseradish, start with ¼ cup (60 ml) and squeeze out as much of the liquid as possible. Add this after chopping the shallot and parsley, but before the butter.
Nutritional information per serving (1 tablespoon [15 ml]): Calories 68 (98% from fat) · carb. 0g · pro. 0g · fat 7g · sat. fat 5g · chol. 20mg · sod. 24mg · calc. 2mg · fiber 0g

20 Butters/Dips/Dressings/Sauces

Hot Honey and Pimento Cream Cheese
A sweet and spicy flavour to up your cream-cheese game. If a spicier flavour is desired, add the crushed red pepper.
Yield: about 1 cup (250 ml)

INGREDIENTS

ounces ([230 g] 1 standard package)

cream cheese, cut into 4 pieces,

room temperature

cup (60 ml) pimentos, drained

teaspoons (20 ml) hot honey,

plus more to taste

teaspoon (5 ml) crushed red pepper,

optional, for extra heat

INSTRUCTIONS
1. Insert the chopping blade into the work bowl of the food processor. Add the cream cheese and process on Low to soften.
2. Add the pimentos, hot honey, and crushed red pepper if using. Pulse to combine. Taste and add more hot honey, if desired.
Nutritional information per serving (2 tablespoons [30 ml]): Calories 109 (78% from fat) · carb. 4g · pro. 2g · fat 10g · sat. fat 5g · chol. 31mg · sod. 92mg · calc. 28mg · fiber 0g
Mango-Chile Salsa
You can choose to make this a chunky salsa, or more of a traditional, saucier salsa depending on how many times you pulse the mixture. Start with just half a chile for a mild spice, and then add more, based on personal preference.
Yield: about 5 cups (1.25 L)

INGREDIENTS

½ to 1 serrano chile, seeded and cut into 1-inch (2.5 cm) pieces

garlic clove

medium red onion, cut into

1-inch (2.5 cm) pieces

cup (60 ml) cilantro, leaves and

tender stems

pound ([250 g] about 4 to 5 small

to medium) tomatillos

medium to large mangoes

(1¼ pounds [625 g]), peeled, pitted

and cut into 1-inch (2.5 cm) pieces

(about 4 cups [1 L] cut)

cup (250 ml) grape tomatoes

teaspoon (2 ml) kosher salt

teaspoon (5 ml) fresh lime juice

honey or granulated sugar, optional

INSTRUCTIONS
1. Insert the chopping blade into the work bowl. With the machine running on High, drop the chile and garlic in through the feed tube and process until finely chopped. Add the onion, cilantro, tomatillos, mangoes, and tomatoes and process, in long pulses, until finely chopped, about 12 to 14 pulses. Add the salt and lime juice and pulse to mix.
2. Add additional pulses based on textural preference. Taste and adjust seasoning as desired. If mangoes are particularly tart, add a bit of honey or granulated sugar to sweeten and balance the heat.
Nutritional information per serving (¼ cup [60 ml]): Calories 18 (9% from fat) · carb. 4g · pro. 0g · fat 0g · sat. fat 0g · chol. 0mg · sod. 58mg · calc. 5mg · fiber 1g

Butters/Dips/Dressings/Sauces 21

Harissa
Harissa is a popular North African spicy condiment that is usually paired with meats and vegetables alike. This is not a truly traditional recipe, since we added some sweet, roasted red peppers to tame the heat, but we love it all the same! Try as a topping for our falafel recipe (page 39).
Yield: about 2 cups (500 ml)

INGREDIENTS

3 to 4

ounces (85 to 115 g) dried chiles of your choice (soaked in boiling water for 30 to 40 minutes. See the instructions in step 1)

teaspoon (5 ml) caraway seeds

teaspoon (5 ml) coriander seeds

teaspoon (5 ml) cumin seeds

garlic cloves, peeled

teaspoon (5 ml) kosher salt, or to taste

cup (60 ml) roasted red peppers,

preferably fire roasted

teaspoon (5 ml) lemon juice

cup (60 ml) extra virgin olive oil,

plus more

for storing

INSTRUCTIONS
1. Put the dried chiles into a heatproof bowl and cover with boiling water. Allow to sit for 30 to 40 minutes, or until very soft.
2. While the chiles are soaking, toast the spices. Put the caraway, coriander, and cumin seeds into a small skillet and set over medium-low heat, stirring constantly. These will toast very quickly, so do not walk away. Remove from heat once they are just fragrant (if they get too dark, they will taste bitter).
3. Once the chiles have sufficiently soaked, drain and then remove the stems and seeds (this is best done while wearing gloves to prevent the spicy oils from getting into your hands).
4. Insert the chopping blade into the work bowl of the food processor. Add the seeded chiles and toasted spices, along with the garlic, salt, roasted peppers, and lemon juice. Pulse a few times to break up and then process on High to blend. While the unit is running, add the olive oil through the drizzle hole in the food pusher and continue to process until very smooth, stopping to scrape down the sides of the bowl as necessary. If a thinner consistency is desired, add additional olive oil or water to the mixture.
5. Transfer to a jar and be sure to top with a little olive oil to help preserve the sauce. Harissa can be stored in the refrigerator for up to one month, as long as there is oil on top of the sauce.
Nutritional information per serving (2 tablespoons [30 ml]): Calories 57 (58% from fat) · carb. 5g · pro. 1g · fat 3g · sat. fat 1g · chol. 0mg · sod. 78mg · calc. 14mg · fiber 0g

22 Butters/Dips/Dressings/Sauces

Lemon-Dill Hummus
Serve this brightly flavoured dip with warm pita for a satisfying snack.
Yield: about 4 cups (1 L)

INGREDIENTS

cans (15½ ounces [439 g] each)

chickpeas, rinsed and drained

1½

cup (60 ml)tahini

cup (125 ml) cold water, plus more as

needed (more will be necessary if the tahini being used is on the thicker side)

¹/ ³

cup (75 ml) fresh lemon juice

garlic cloves, peeled teaspoons (7 ml) kosher salt teaspoon (2 ml) ground cumin Pinch freshly ground black pepper sprig fresh dill Extra virgin olive oil, for serving

INSTRUCTIONS
1. Insert the chopping blade into the work bowl of the food processor. Process all the ingredients, except for the dill, on High, until smooth and creamy, about 2 minutes. Add additional water through the feed tube, as needed, until desired consistency has been achieved. Add the dill and pulse to combine.
2. Taste and adjust seasoning as desired. Drizzle with olive oil prior to serving.
Nutritional information per serving (2 tablespoons [30 ml]): Calories 44 (24% from fat) · carb. 7g · pro. 2g · fat 1g · sat. fat 0g · chol. 0mg · sod. 191mg · calc. 18mg · fiber 1g

Muhammara
Serve this traditional Middle Eastern roasted pepper and walnut spread with warm pita.
Yield: 2 cups (500 ml)

INGREDIENTS

large red bell peppers

tablespoons (30 ml) Aleppo pepper

ounce (30 g) store-bought pita bread,

flakes

torn into small pieces

teaspoon (2 ml) kosher salt,

garlic clove, smashed and peeled

plus more to taste

cup (250 ml) walnuts, lightly toasted

teaspoons (10 ml) fresh lemon juice

teaspoon (5 ml) ground cumin

tablespoons (30 ml) pomegranate

molasses, plus more for serving

¹/³

cup (75 ml) extra virgin olive oil

INSTRUCTIONS
1. Set an oven rack in the upper position and preheat the broiler. Place whole peppers on a baking sheet and broil, rotating frequently, until evenly blackened and blistered on all sides. Place peppers in a bowl and cover with plastic wrap. The steam will continue to cook the flesh and help to loosen the skins. Set aside for 10 minutes, or until cool enough to handle.
2. Insert the chopping blade into the work bowl of the food processor. With the machine running on High, drop the garlic through the feed tube to finely chop. Scrape down the sides of the bowl. Add the pita bread to the bowl and pulse 2 to 3 times to break up. Process on High until fine crumbs are achieved.
3. Add the walnuts to the work bowl and pulse 2 to 3 times to roughly chop. Then add the peppers, lemon juice, cumin, Aleppo pepper, salt, and molasses to the work bowl and pulse until finely
Butters/Dips/Dressings/Sauces 23

chopped. Scrape down the sides of the bowl. With the machine running on Low, add the olive oil through the drizzle hole in the food pusher and continue to pulse process until fairly smooth, allowing some texture to remain. Taste to adjust salt and acid. 4. Transfer to serving bowl. Serve drizzled with additional molasses on top. Nutritional information per serving (¼ cup [60 ml]): Calories 174 (70% from fat) · carb. 11g · pro. 2g · fat 14g · sat. fat 2g · chol. 0mg · sod. 90mg · calc. 119mg · fiber 2g
Guacamole
The Mix speed allows you to control the texture of the guacamole. It is gentle enough to make it chunky if only processed for a short time, or can be creamy if allowed to run a bit longer.
Yield: about 4 cups (1 L)

INGREDIENTS

garlic clove, peeled

jalapeño, seeded and cut into

1-inch (2.5 cm) pieces

small onion, peeled and cut into

1-inch (2.5 cm) pieces

tablespoons (30 ml) fresh cilantro,

stems discarded

ripe avocados, halved and pitted

tablespoons (30 ml) fresh lime juice

teaspoon (2 ml) kosher salt

INSTRUCTIONS
1. Insert the chopping blade into the work bowl of the food processor. With the machine running, drop the garlic and jalapeño through the feed tube to finely chop. Scrape down the sides of the bowl and add the onion and cilantro and pulse 5 times to chop. Scrape down the sides of the bowl.
2. Scoop out the insides of the avocados, in pieces, directly into the work bowl and add the lime juice and salt. Pulse a few times to break up and then run on Mix until desired consistency is achieved, about 10 seconds.
Nutritional information per serving (2 tablespoons [30 ml]): Calories 55 (74% from fat) · carb. 3g · pro. 1g · fat 5g · sat. fat 1g · chol. 0mg · sod. 47mg · calc. 5mg · fiber 2g
Mayonnaise
Taste the difference in homemade mayonnaise.
Yield: 1 cup (250 ml)

INGREDIENTS

large egg yolks

teaspoon (3.75 ml) kosher salt

teaspoon (2 ml) Dijon mustard

teaspoon (5 ml) fresh lemon juice

tablespoon (15 ml) water

cup (175 ml) vegetable oil

INSTRUCTIONS
1. Insert the chopping blade into the work bowl of the food processor. Process the egg yolks, salt, mustard, lemon juice, and water on Low until smooth, about 30 seconds. With the food processor still running on Low, add the oil through the drizzle hole in the pusher until all oil is incorporated and the mayonnaise is emulsified and homogeneous.

24 Butters/Dips/Dressings/Sauces

2. Scrape down sides; taste and adjust seasoning accordingly. Note: For fresh herb mayonnaise: Process ¹/³ cup (75 ml) firmly packed fresh herbs (e.g., parsley, dill, tarragon, basil, etc.), stems removed, with the yolks before adding the oil. For a bolder-flavored mayonnaise, increase the salt by ¼ teaspoon (60 ml) , the Dijon by ½ teaspoon and lemon juice to 1 tablespoon (15 ml). Nutritional information per serving (1 tablespoon [15 ml]): Calories 104 (97% from fat) · carb. 0g · pro. 1g · fat 12g · sat. fat 1g · chol. 46mg · sod. 113mg · calc. 6mg · fiber 0g
Basil Pesto
Once you taste how vibrant homemade pesto is you will never buy it pre-made again.
Yield: about 1 cup (250 ml)

INGREDIENTS

ounce (30 g) Parmesan or Pecorino

cheese, cut into ½-inch (1.25 cm) cubes

cup (60 ml) pine nuts, lightly toasted

garlic clove, peeled

cups (500 ml) tightly packed fresh basil

leaves

1 to 2 ½

pinches kosher salt
Pinch freshly ground black pepper
cup (125 ml) extra virgin olive oil, plus more as desired

INSTRUCTIONS
1. Insert the chopping blade into the work bowl of the food processor. Add the cheese, nuts, and garlic and process on High until roughly chopped, about 10 seconds. Add the basil, salt, and pepper; chop using 10 to 15 pulses. With the machine running on Low, add the olive oil in a slow and steady stream through the feed tube, processing until combined and an emulsion is formed, about 1 minute. Scrape down the sides of the work bowl. If a thinner consistency is desired, process with additional oil or water.
2. To store the pesto, transfer to a glass jar or airtight container; tap to remove air bubbles and even out the surface. Cover the surface directly with plastic wrap and refrigerate. The pesto will keep for 5 days in the refrigerator, or it may be frozen for up to 2 months.
Nutritional information per serving (1 tablespoon [15ml]): Calories 86 (92% from fat) · carb. 1g · pro. 1g · fat 9g · sat. fat 2g · chol. 2mg · sod. 78mg · calc. 37mg · fiber 0g

Butters/Dips/Dressings/Sauces 25

Vegan Caesar Dressing
A healthier and vegan-friendly alternative to traditional Caesar dressing. This recipe omits the egg yolks and anchovies and achieves creaminess thanks to the soaked cashews, and the umami flavour thanks to the soy sauce.
Yield: about ¾ cup (175 ml)

INGREDIENTS

cup (125 ml) raw cashews, soaked

in fresh, cold water overnight

cup (60 ml) water, plus more as needed ½

tablespoon (15 ml) fresh lemon juice

1½ teaspoons (7 ml) Dijon mustard

teaspoons (10 ml) soy sauce, reduced

sodium

garlic clove teaspoons (10 ml) capers teaspoon (2 ml) freshly ground black pepper Pinch kosher salt, or more to taste tablespoons (30 ml) extra virgin olive oil

INSTRUCTIONS
1. Insert the chopping blade into the work bowl of the food processor.
2. Drain and rinse cashews. Put all ingredients, except for the olive oil, into the work bowl and process on Low. While the unit is running, gradually add the oil through the drizzle hole in the food pusher. Once the oil is fully incorporated, switch to High and allow to process for an additional minute, or until very smooth.
3. If the dressing is too thick, add additional water, 1 tablespoon (15 ml) at a time, and continue to process on High.
4. Taste and adjust seasoning if necessary, adding salt if desired.
Nutritional information per serving (1 tablespoon) [15 ml]: Calories 55 (78% from fat) · carb. 2g · pro. 1g · fat 5g · sat. fat 1g · chol. 0mg · sod. 59mg · calc. 4mg · fiber 0g

26 Butters/Dips/Dressings/Sauces

Lemon Vinaigrette
This can very easily be your go-to salad dressing for a bowl full of fresh greens and veggies.
Yield: about 1 cup (250 ml)

INGREDIENTS

garlic clove, peeled

Zest of 1 lemon, grated

cup (60 ml) fresh lemon juice

teaspoons (10 ml) Dijon mustard

teaspoon (3.75ml) kosher salt

teaspoon (1 ml) freshly ground black

pepper

cup (175 ml) extra virgin olive oil

INSTRUCTIONS
1. Fit the chopping blade into the work bowl of the food processor. With the unit running on High, drop the garlic through the feed tube. Stop and scrape down the sides of the bowl. Add the lemon zest and juice, Dijon, salt, and pepper. Process on High to fully mix.
2. With the unit running on Low, gradually add the olive oil through the drizzle hole of the food pusher. Once all the oil is added, allow to mix an additional 30 to 60 seconds to fully emulsify.
3. Taste and adjust seasoning as desired.
Nutritional information per serving (1 tablespoon [15 ml]): Calories 90 (99% from fat) · carb. 0g · pro. 0g · fat 10g · sat. fat 2g · chol. 0mg · sod. 68mg · calc. 3mg · fiber 0g
Ranch Dressing
A classic for a reason, this is a very versatile dressing that can be served over a simple salad, or one more complex like our Chopped Salad on page 40. Leftover dressing can also be spread onto a fried or grilled chicken sandwich.
Yield: about 1²/³ cups (400 ml)

INGREDIENTS

garlic clove, peeled

chives, cut into 1-inch (2.5 cm) pieces

sprig fresh dill, tough stem trimmed

and cut into 1-inch (2.5 cm) pieces

tablespoon (15 ml) fresh Italian

(flat-leaf)

parsley leaves

cup (125 ml) buttermilk

cup (125 ml) mayonnaise

cup (125 ml) sour cream

1½ teaspoon (7 ml) fresh lemon juice

teaspoon (2 ml) onion powder

teaspoon (5 ml) kosher salt

teaspoon (2 ml) freshly ground

black pepper

Pinch of cayenne pepper

INSTRUCTIONS
1. Fit the chopping blade into the work bowl of the food processor. With the unit running on High, drop the garlic through the feed tube. Stop and scrape down the sides of the bowl. Add the herbs and pulse to finely chop. Add the remaining ingredients and process on High to fully mix.
2. Taste and adjust seasoning as desired.
Nutritional information per serving: Calories 43 (92% from fat) · carb. 1g · pro. 0g · fat 4g · sat. fat 1g · chol. 6mg · sod. 116mg · calc. 10mg · fiber 0g

Butters/Dips/Dressings/Sauces 27

Radish Raita
The yogurt in this Indian condiment acts as a cooling agent to dial down spicy dishes. The addition of radish and mint make for a refreshing side, perfect to serve with Chicken Tikka Skewers (page 33).
Yield: 1½ cups (375 ml)

INGREDIENTS

ounces ([145 g] about 6) red radishes,

trimmed

small (about ¾ ounce [20 g]) shallot,

cut into 1-inch (2.5 cm) pieces

serrano or jalapeño, seeded (optional) and cut into 1-inch (2.5 cm) pieces

cup (250 ml) plain whole Greek-style yogurt

tablespoons (30 ml) finely chopped

mint, plus a few small whole leaves

for serving teaspoon (1 ml) granulated sugar tablespoon (15 ml) lime juice teaspoon (2 ml) kosher salt teaspoons (10 ml) ghee or neutral oil, such as grapeseed or sunflower seed oil teaspoon (2 ml) cumin seeds teaspoon (1 ml) coriander seeds teaspoon (1 ml) black mustard seeds

INSTRUCTIONS
1. Insert the medium shredding disc into the work bowl of the food processor. Shred radishes. Transfer to a dish towel and squeeze out extra moisture. Reserve.
2. Remove the shredding disc and insert the chopping blade. With the machine running on High, drop the shallot and serrano through the feed tube to finely chop. Scrape down the sides of the work bowl. Add the yogurt, shredded radish, mint, sugar, lime juice, and salt and pulse until combined. Taste and adjust for salt.
3. Just before serving, melt the ghee in a small skillet over medium-low heat. Carefully add the cumin seeds, coriander seeds, and mustard seeds and cook for 30 seconds, or until first seeds start to sputter and pop. Remove from heat to cool slightly.
4. Transfer raita to a serving bowl. Drizzle ghee and seeds over and top with mint leaves. Serve immediately.
Nutritional information per serving (¼ cup [60 ml]): Calories 62 (53% from fat) · carb. 3g · pro. 4g · fat 4g · sat. fat 2g · chol. 5mg · sod. 112mg · calc. 50mg · fiber 1g
Tzatziki
The Greek cousin of raita, this sauce benefits from time in the refrigerator so the flavours can develop. For a thicker consistency, drain the yogurt in the refrigerator overnight before proceeding to step 2.
Yield: 1¾ cups (425 ml)

INGREDIENTS

cups (500 ml) whole milk plain yogurt

teaspoon (1 ml) lemon zest

ounces (226 g) English (seedless)

cucumber

garlic cloves, peeled

Large pinch kosher salt

tablespoon (15 ml) finely chopped

fresh dill

tablespoon (15 ml) fresh lemon juice

28 Butters/Dips/Dressings/Sauces

INSTRUCTIONS
1. Line a fine mesh strainer with 1 to 2 paper coffee filters and position it over a bowl. Fill the paper-lined strainer with the yogurt and drain for 1 hour.
2. While the yogurt is draining, insert the fine shredding disc into the work bowl of the food processor. Shred the cucumber. Remove and press through a fine mesh strainer to remove as much moisture as possible (this can also be achieved by putting the shredded cucumber into a flour sack towel and squeezing well over a bowl). Discard the liquid and transfer the squeezed cucumber to a mixing bowl.
3. Remove the shredding disc and replace with the chopping blade. While running on High, drop the garlic through the feed tube and process until finely chopped. Add to the bowl with the cucumber. Add the remaining ingredients, including the strained yogurt. Stir to combine and chill in refrigerator until ready to serve. Taste and adjust seasoning as desired.
Nutritional information per serving (2 tablespoons [30 ml]): Calories 32 (32% from fat) · carb. 3g · pro. 2g · fat 1g · sat. fat 1g · chol. 5mg · sod. 70mg · calc. 71mg · fiber 0g
Zhug
This zingy green sauce from Yemen packs a punch of flavor and heat. Dab it on just about anything and simply a must atop falafel (page 39).
Yield: about 1 cup (250 ml)

INGREDIENTS

cup (250 ml) cilantro leaves and tender

stems, loosely packed

cup (250 ml) parsley leaves, loosely

packed

garlic cloves, smashed and peeled

serrano or Thai bird chiles, stemmed

and cut into 1-inch (2.5 cm) pieces

teaspoons (2 ml) ground coriander

teaspoon (2 ml) ground cumin

¼ ¼ ½ ¼
½ 1 to 2

teaspoon (1 ml) ground cardamom
teaspoon (1 ml) granulated sugar
teaspoon (2 ml) kosher salt
teaspoon (1 ml) freshly ground black pepper
cup (125 ml) olive oil, plus more to finish
teaspoons (5 to 10 ml) fresh lemon juice, to taste (optional)

INSTRUCTIONS
1. Insert the chopping blade into the work bowl of the food processor. Put the cilantro, parsley, garlic, chiles, coriander, cumin, cardamom, sugar, salt and pepper into the work bowl and pulse about 10 to 15 times until very finely chopped. Scrape down the sides of the work bowl. With the machine running on Low, add the olive oil through drizzle hole in the food pusher until incorporated.
2. Taste and adjust salt and acid, adding lemon juice to brighten as needed. Let stand 10 minutes before serving.
Nutritional information per serving (2 tablespoons [30 ml]): Calories 125 (96% from fat) · carb. 1g · pro. 0g · fat 14g · sat. fat 2g · chol. 0mg · sod. 75mg · calc. 30mg · fiber 0g

Butters/Dips/Dressings/Sauces 29

Loaded Burrito Bowl
From the ground beef to the guacamole and refried beans, the food processor prepares just about every component of this zesty and satisfying deconstructed burrito.
Yield: 6 to 8 servings

INGREDIENTS

medium to large red onion

1 to 2 medium to large bell peppers

ounces (115 g) mushrooms

ounces (115 g) pepper Jack cheese

garlic cloves, peeled

pounds (1 kg) beef stew meat,

cut into 2-inch (5 cm) pieces

tablespoon (15 ml) vegetable oil

teaspoon (2 ml) kosher salt

1 to 2 1

pinches freshly ground black pepper package (¼ cup [60 ml]) taco seasoning mix* Water Brown rice, for serving Refried beans, for serving Guacamole, for serving Salsa, for serving

INSTRUCTIONS
1. Insert the slicing disc, set to 4 mm, into the work bowl of the food processor. Slice the onion, pepper(s), and mushrooms on High. Remove and reserve.
2. Remove the slicing disc and replace it with the medium shredding disc. Shred the cheese on Low. Remove and reserve in a separate bowl.
3. Remove the shredding disc and replace it with the chopping blade. While the unit is running on Low, drop the garlic cloves through the feed tube to finely chop. Add the meat and pulse until finely chopped, about 15 pulses.
4. Put the vegetable oil into a large skillet set over medium heat. Once the oil is hot, add the vegetables with the salt and pepper, and sauté until softened. Remove and reserve. Increase the heat to high and add the beef. Cook until nicely browned. When fully cooked, add the taco seasoning mix and enough water to make a bit of a sauce (most packages will recommend ¹/³ to ²/³ cup [75 to 150 ml] water, depending on the mixture). Cook until nicely coated and just simmering. Remove and reserve.
5. Serve the beef, vegetables, cheese, and other suggested topping. We recommend a small scoop of rice per bowl, then topped with the meat, beans, vegetables, and a bit of guacamole and salsa.

Note: While the purchased taco seasoning packet is a real time saver, you can prepare your own spice blend if preferred.
Nutritional information per serving (based on 8 servings): Calories 230 (44% from fat) · carb. 4g · pro. 28g · fat 11g · sat. fat 5g · chol. 85mg · sod. 437mg calc. 123mg · fiber 1g

30 Main Dishes

Chicken Tikka Skewers
Get summer grilling with our take on the popular Indian-spiced chicken so juicy and flavourful!
Yield: 4 to 6 servings

INGREDIENTS
Marinade:

1½-inch ([3.75 cm] about ½ ounce

[15 g]) piece of ginger, peeled and cut

into ½-inch (1.25 cm) coins

garlic cloves, smashed and peeled

serrano or jalapeño, seeded (optional)

and cut into 1-inch (2.5 cm) pieces

cup (250 ml) plain Greek-style yogurt

1½ teaspoons (7 ml) kosher salt, plus more for skewers

teaspoon (5 ml) chili powder

teaspoon (5 ml) ground turmeric

teaspoons (10 ml) garam masala

teaspoon (2 ml) ground coriander

teaspoon (2 ml) ground cumin

teaspoon (2 ml) smoked paprika

Pinch cayenne pepper

teaspoon (5 ml) granulated sugar

Chicken Skewers:

1½ 6 to 8

pounds (750 g) skinless, boneless chicken thighs, patted dry, excess fat trimmed and sliced in half, lengthwise
12-inch (30 cm) skewers (soaked in water for 30 minutes, if wooden)
Neutral oil, such as canola or grapeseed, for grilling
Cilantro leaves and lemon wedges, for serving

INSTRUCTIONS
1. Make the marinade. Insert the chopping blade into the work bowl of the food processor. With the machine running on High, drop the ginger, garlic and serrano through the feed tube to finely chop. Scrape down the sides of the bowl. Add the yogurt along with the remaining marinade ingredients and process on Low to fully blend, about 20 seconds.
2. Pour marinade into a large, resealable plastic bag. Add chicken pieces and tightly seal. Use your hands to massage the marinade into chicken. Refrigerate to marinate at least 30 minutes or up to 4 hours.
3. When ready to cook, thread chicken onto skewers, accordion style; let any excess marinade drip off. Sprinkle lightly with salt. Preheat a grill to medium heat and oil grates. Grill, turning occasionally until evenly browned and charred in spots, about 10 to 12 minutes.
4. Transfer skewers to a platter and top with cilantro. Serve with lemon wedges.
Nutritional information per serving (based on 6 servings): Calories 208 (36% from fat) · carb. 7g · pro. 25g · fat 8g · sat. fat 3g · chol. 110mg · sod. 520mg calc. 71mg · fiber 0g

Main Dishes 31

Basic Pasta Dough
Homemade pasta dough is a breeze to make with the help of your food processor!
Yield: 1½ pounds (750 g), 6 to 8 servings for cut pasta

INGREDIENTS

2½ cups (625 ml) “00” flour, plus more for dusting

²/³

cup (150 ml) semolina flour

1½ teaspoons (7 ml) kosher salt

large eggs, lightly beaten

INSTRUCTIONS
1. Insert the chopping blade into the work bowl of the food processor. Add the flours and salt to the bowl and process on Low to sift. With the machine running on Low, pour the beaten eggs through the feed tube as fast as the flour absorbs them. Process until the dough cleans the sides of the work bowl and forms a rough mass. Continue to process for 30 seconds to knead the dough. Dough should be tacky, but not wet.
2. Transfer dough to a lightly floured surface and knead by hand for an additional 2 to 3 minutes until smooth and elastic. Wrap in plastic wrap and let rest at room temperature for at least 30 minutes, or in the refrigerator for up to 24 hours.
Nutritional information per serving (3 ounces [85 g]): Calories 222 (13% from fat) · carb. 40g · pro. 10g · fat 4g · sat. fat 1g · chol. 116mg · sod. 254mg calc. 19mg · fiber 2g
Butternut Squash Ravioli with Brown Butter and Sage
A dish you can curl up to on a cold autumn night, and at the same time elegant enough for a dinner party.
Yield: about 45 ravioli, 6 to 8 servings as a main dish

INGREDIENTS

tablespoons (90 ml) unsalted butter,

divided

small butternut squash (about 2 pounds [1 kg]), peeled, seeded, and cut into ½-inch (1.25 cm) cubes

¹/ ³ 3

medium shallot, cut into ½-inch

(1.25 cm) pieces

garlic cloves, unpeeled

tablespoon (15 ml) extra-virgin olive oil

teaspoons (10 ml) packed light brown

sugar

1½ teaspoons (7 ml) kosher salt, divided,

plus more for pasta water and to taste

Pinch freshly ground black pepper,

plus more to taste

fresh sage leaves, divided
sprigs of fresh thyme
cup (75 ml) walnuts
ounces (85 g) Parmesan, cut into ½-inch (1.5 cm) cubes
cup (60 ml) mascarpone cheese
large egg, yolk and white separated, egg white whisked with 1 teaspoon (5 ml) water for sealing ravioli
teaspoon (1 ml) grated lemon zest (optional)
Pinch freshly ground nutmeg
recipe Basic Pasta Dough (previous recipe)
Semolina flour, for dusting

32 Main Dishes

INSTRUCTIONS
1. Preheat oven to 400°F (200°C) with a rack in the middle position. Melt 2 tablespoons (30 ml) of butter.
2. Put the squash, shallot, and garlic cloves on baking sheet. Add the oil, melted butter, brown sugar, ¾ teaspoon (3.75 ml) salt, pepper, 4 sage leaves, and thyme and toss to coat. Spread into an even layer. Cover loosely with foil. Roast, stirring once or twice, until squash is very tender, about 45 to 50 minutes. Uncover and let cool to room temperature.
3. Meanwhile, insert the chopping blade into the work bowl of the food processor. Add the walnuts and pulse to finely chop. Remove and reserve. With the unit running on High, drop the Parmesan through the feed tube and process until finely grated. Remove and reserve.
4. Prepare ravioli filling. Peel garlic cloves; discard skin and herbs. Put garlic, shallot, and about half the squash into the work bowl along with ¼ cup (60 ml) of the reserved Parmesan, mascarpone, egg yolk, zest and nutmeg and remaining ¾ teaspoon (3.75 ml) salt. Process on High until smooth, about 45 seconds, stopping to scrape down the sides of the bowl. Add remaining squash and pulse to combine. Reserve.
5. Use a pasta maker to roll and cut the pasta dough to ravioli thickness. Alternatively, roll the dough out by hand with a rolling pin. Cut the dough into 6 equal pieces. Working with one piece at a time (keeping the rest of the dough covered), lightly flour both sides and roll lengthwise on a clean surface until you have a rectangle that is approximately 20 inches (50 cm) long by 6 inches (15 cm) wide. You should be able to see your hands through the pasta when you lift it. Transfer sheets to a semolina-dusted baking sheet and cover loosely with plastic wrap until ready to fill.
6. Fill the ravioli. Place one sheet on a work surface lightly dusted with semolina. Determine the midway point of the sheet and brush the length of one half with egg wash. Starting 1-inch (2.5 cm) from the short edge, spoon mounds of filling, about 1 tablespoon (15 ml) each, down the center length of the egg-washed half, spacing at least 1½ inches (3.75 cm) apart. Fold the dry half of the sheet directly over the filled side. Press firmly in a circle around the mounds of filling to adhere, removing any air pockets with fingers. Use a pastry wheel or ravioli stamp to cut ravioli out evenly around the filling. Transfer ravioli to a semolina-dusted baking sheet and cover loosely with plastic wrap until ready to cook. Continue with remaining pasta sheets and filling.
7. Bring a large pot of salted water to a boil. In a large skillet, melt the remaining 4 tablespoons (60 ml) butter over medium-low heat. Continue to cook, swirling often, until foaming subsides and milk solids turn golden brown and smell nutty, about 3 to 4 minutes. Add the remaining sage leaves and remove from heat. In two batches, add ravioli to boiling water and cook until just tender, about 3 to 4 minutes, and transfer to skillet with a slotted spoon. Add ¼ cup (60 ml) pasta cooking liquid to the skillet and toss ravioli over medium-high heat, until sauce emulsifies and thickens to coat. Taste and season with salt and pepper, as needed.
8. Divide ravioli and sage leaves among plates. Top with reserved walnuts and Parmesan. Serve immediately.
Nutritional information per serving (based on 8 servings): Calories 480 (43% from fat) · carb. 55g · pro. 17g · fat 24g · sat. fat 11g · chol. 179mg · sod. 650mg calc. 242mg · fiber 6g
Main Dishes 33

Black Bean Veggie Burgers
Our favourite veggie burger.
Yield: 6 burgers

INGREDIENTS

Burger Mixture:

medium carrot, peeled and cut into

1-inch (2.5 cm) pieces

small zucchini, cut into 1-inch

(2.5 cm)pieces

garlic cloves, smashed and peeled

small onion, peeled and cut into

1-inch (2.5 cm) pieces

tablespoons (30 ml) olive oil, divided

teaspoon (2 ml) kosher salt, divided

Pinch freshly ground black pepper

can (15 ounces [425 g]) black beans,

drained and rinsed

chipotle pepper in adobo, chopped, plus 1 teaspoon (5 ml) adobo sauce
cup (125 ml) water, divided (this is approximate, you may not need the entire amount)
cup (250 ml) cooked quinoa
cup (60 ml) chopped fresh cilantro
slices Cheddar cheese, or preferred cheese (optional)
hamburger buns, grilled
Mayonnaise, for buns (optional)
Sliced avocado, lettuce, thinly sliced red onion and tomato, for serving

INSTRUCTIONS
1. Insert the chopping blade into the work bowl of the food processor. Add the carrot and zucchini to the work bowl and pulse to roughly chop. Remove and reserve. With the machine running on Low, drop the garlic through the feed tube to finely chop. Scrape down the sides of the bowl. Add the onion and pulse to finely chop.
2. Put the oil in a medium sauté pan set over medium heat. Once hot, add the garlic, onion, ¼ teaspoon (1 ml) of salt, and the pepper. Sauté until softened and fragrant, about 5 minutes. Add the black beans, chipotle and sauce, and enough water to keep the pan from being dry. Cook until beans are soft enough to be easily mashed, about 10 minutes, adding additional water as needed to prevent the pan from going dry.
3. Once beans are soft, add the remaining salt, quinoa, carrot, and zucchini. Add additional water, about 2 to 3 tablespoons (30 to 45 ml), stir, partially cover and reduce heat to medium-low and cook vegetables until just softened, about 5 minutes. Let cool slightly.
4. Transfer the mixture to the work bowl of the food processor. Add the cilantro and pulse until mixture is blended but not puréed.
5. Form mixture into ¹/³-cup (75 ml) patties. Heat remaining oil in a large cast-iron skillet over medium heat. Working in batches, cook patties until dark brown on both sides, about 10 minutes total. Place cheese, if using, over burgers for the last minute to melt.
6. Serve burgers on toasted buns smeared with mayo, if desired, and choice of toppings.
Nutritional information per veggie burger (patty alone cheese, bun, mayo and toppings are additional calories): Calories 166 (28% from fat) · carb. 23g · pro. 7g · fat 5g · sat. fat 1g · chol. 0mg · sod. 200mg calc. 130mg · fiber 5g

34 Main Dishes

Classic Meatballs
For melt-in-your-mouth meatballs, look no further. Spaghetti’s match made in heaven!
Yield: about 24 meatballs, 4 to 6 servings

INGREDIENTS

pound (375 g) boneless beef chuck

roast, preferably 20 percent fat

cup (125 ml) Italian parsley leaves,

loosely packed

pound (375 g) boneless pork shoulder 2

large eggs, lightly beaten

(Boston butt), cut into ½-inch (1.25 cm) 1½ teaspoons (7 ml) kosher salt

pieces

teaspoon (3.75 ml) freshly ground

ounces (85 g) Parmesan cheese, cut

black pepper

into ½-inch (1.25 cm) cubes

tablespoon (15 ml) finely chopped

ounces (60 g) day-old white bread,

fresh basil

crusts removed and torn into pieces

teaspoons (10 ml) finely chopped

¹/³

cup (75 ml) buttermilk

fresh oregano

large garlic cloves, smashed

and peeled

Extra-virgin olive oil for coating the sheet pan

small onion, peeled and cut into

1-inch (2.5 cm) pieces

Warm tomato sauce, for serving

INSTRUCTIONS
1. Spread pork shoulder and belly into a single layer on a parchment-lined baking sheet and transfer to the freezer until the pieces are firm but not completely frozen, about 15 to 20 minutes.
2. While the meat is freezing, insert the chopping blade into the work bowl of the food processor. With the unit running on High, drop the Parmesan through the feed tube and process until finely grated. Remove and reserve. Add the bread to the bowl and pulse 2 to 3 times to break up. Process on High until fine crumbs are achieved. Remove disc. Transfer bread crumbs to a small bowl, mix with buttermilk to combine. Reserve.
3. With the machine running on High, drop the garlic through the feed tube to finely chop. Then add the onion and parsley and process until finely chop. Scrape down the sides of the bowl. Add the partially frozen meat and pulse until finely chopped, about 14 long pulses, pausing between each pulse for meat to drop to the blade. Scrape the bowl half way through pulsing. Use a spatula to create a well in the meat and add the eggs, ½ cup (125 ml) reserved parmesan, the panade (soaked breadcrumb mixture), salt, pepper, basil, and oregano. Process on Mix until well combined. Transfer to a medium bowl, cover with plastic wrap and refrigerate for at least 1 hour or up to overnight.
4. When ready to cook, lightly coat a rimmed sheet pan with olive oil. Portion mixture using a medium cookie scoop to get 24 meatballs (approximately 2 tablespoons (30 ml) of mixture; 1½ ounces [43 g] if you have a food scale). Use moistened hands to shape into balls and arrange 1 inch (2.5 cm) (apart on the prepared sheet pan. Cover with plastic and refrigerate for 30 minutes (skip this step if pressed for time, but it helps meatballs to hold their shape in the oven).
5. Fifteen minutes before baking the meatballs, position oven racks to the middle and top of the oven and preheat the oven to 425°F (220°C). Bake meatballs on the middle rack for 10 minutes, then set on the top rack and broil for 2 minutes, until golden brown. Let rest for 15 minutes before adding to warm tomato sauce.
6. Serve as a side or over spaghetti topped with parmesan.
Nutritional information per meatball (without tomato sauce): Calories 86 (59% from fat) · carb. 2g · pro. 7g · fat 6g · sat. fat 2g · chol. 39mg · sod. 185mg · calc. 32mg · fiber 0g
Main Dishes 35

Lamb Meatballs
These Greek-inspired meatballs are terrific on their own, but when paired with homemade pita (page 56) and tzatziki (page 30) they are a complete meal, set to impress.
Yield: 15 meatballs

INGREDIENTS

garlic clove, peeled

teaspoon (5 ml) kosher salt

cup (60 ml) fresh Italian parsley leaves

teaspoon (2 ml) ground cumin

cup (60 ml) fresh mint leaves

1½ pounds (750 g) lamb shoulder, cut into 1-inch (2.5 cm) pieces

teaspoon (1 ml) freshly ground

black pepper

ounce (30 g) feta, broken into pieces

INSTRUCTIONS
1. Preheat oven to 400°F (200°C) with the rack in the middle position.
2. Insert the chopping blade into the work bowl of the food processor. With the unit running on High, drop the garlic into processor to finely chop. Add the parsley and mint and process to finely chop. Add the lamb, salt, cumin, and pepper. Using long pulses, process until roughly chopped, about 12 long pulses. Then add the feta, pulse a few times, until evenly dispersed.
3. Form into 15 rounds. Transfer to a parchment- or foil-lined baking sheet. Put into the preheated oven and bake for 18 minutes.
4. Serve with tzatziki and freshly baked pita, or simply with a green salad and rice.
Nutritional information per serving: Calories 67 (39% from fat) · carb. 0g · pro. 10g · fat 3g · sat. fat 1g· chol. 31mg · sod. 203mg · calc. 17mg · fiber 0g

36 Main Dishes

Falafel
The food processor makes it possible to whip up this Middle Eastern street food staple in your own home! Remember to soak the chickpeas the night before.
Yield: 24 falafel

INGREDIENTS

garlic cloves, peeled

small shallot, cut into 1-inch (2.5 cm)

pieces

cup (250 ml) dried chickpeas, soaked

overnight, rinsed and drained

teaspoon (5 ml) kosher salt

¹/8

teaspoon (0.5 ml) freshly ground

black pepper

teaspoon (5 ml) ground cumin

teaspoon (2 ml) ground coriander

¹/8

teaspoon (0.5 ml) chili powder

²/³

cup (150 ml) packed fresh Italian parsley

stems and leaves

tablespoons (30 ml) , plus ½ cup (125 ml) unbleached, all-purpose flour, divided
teaspoon (2 ml) baking soda
tablespoons (30 ml) water
Vegetable oil, if frying
Olive oil, if baking*
Pita, for serving
Chopped tomatoes, cucumbers, and lettuce, for serving
Tahini (optional)

INSTRUCTIONS
1. Insert the chopping blade into the work bowl of the food processor. Add the garlic and shallot and pulse to chop, about 5 times. Scrape down the sides of the bowl and pulse another 2 to 3 times. Add the chickpeas, salt, pepper, spices, parsley, and 2 tablespoons (30 ml) of the flour. Pulse 10 to 12 times to coarsely grind the chickpeas. Scrape down the sides of the bowl and then process on Low for 10 to 15 seconds, until finely ground. Reserve ²/³ cup (150 ml) in a separate bowl.
2. Dissolve the baking soda in the water, and with the unit running on Low, pour through the feed tube. Process for 15 to 20 seconds to blend well. Add to bowl with reserved mixture. Stir well to combine.
3. Using a tablespoon, scoop chickpea mixture and shape into 24 balls (you can also make larger falafel using a 2-tablespoon (30 ml) scoop for 12 falafel balls). Place the balls on a tray or plate lined with wax paper and chill in the refrigerator for 30 minutes. Put the remaining ½ cup (125 ml) of flour in a shallow bowl and set aside.
4. Fill a 3-quart (2.8 L) saucepan with enough oil to reach ¼-inch (0.6 cm) depth and place over medium-high heat until an inserted thermometer registers 375°F (190°C).* Roll the falafel in the flour, shaking off any excess and drop into the oil. Cook the falafel in batches, no more than 5 at a time, for about 2½ to 3 minutes, turning halfway through, until browned and crisp.
5. Remove to a paper towel-lined sheet tray and repeat with remaining falafel.
6. Serve falafel with sliced pita, veggies and a drizzle of tahini, if desired.

Note: If choosing to bake instead: Preheat oven to 400°F (200°C). Line a baking sheet with parchment and drizzle with olive oil. Skip the step of coating the falafel in flour and arrange on the parchment. Drizzle with more oil, turning to coat the balls all over. Bake for 20 to 25 minutes, turning halfway through, until browned and crisp.
Nutritional information per serving (1 tablespoon [15 ml]): Calories 86 (92% from fat) · carb. 1g · pro. 1g · fat 9g · sat. fat 2g · chol. 2mg · sod. 78mg · calc. 37mg · fiber 0g

Main Dishes 37

Pizza with Ricotta and Pesto
Fresh pesto is the perfect ingredient for homemade pizza.
Yield: one 12-inch (30 cm) pizza, 4 servings

INGREDIENTS

recipe Pizza Dough (page 58)

Cornmeal, for dusting baking sheet

ounce (30 g) Parmesan, cut into

½-inch (1.25 cm) cubes

cup (125 ml) ricotta

ounces (60 g) ricotta salata

¹/ ³

cup (75 ml) prepared Basil Pesto

(page 27)

INSTRUCTIONS
1. Preheat an oven with the rack in the middle of the oven. If you have a pizza stone or steel, put it on the rack and allow to preheat for 30 minutes while preparing the pizza.
2. Stretch pizza dough to a 12-inch (30 cm) round and put on a cornmeal- dusted baking sheet. Cover with plastic wrap and allow to rest while preparing the toppings.
3. Insert the metal chopping blade into the work bowl of the food processor. With the unit running on High, drop the Parmesan through the feed tube and allow to process until finely grated. Add the ricotta and pulse to combine.
4. Top the pizza dough with the ricotta mixture.
5. Remove the chopping blade and insert the fine slicing disc. Slice the ricotta salata. Evenly place over the ricotta mixture and then dollop the pesto on top of the cheese.
6. Put into the preheated oven, on top of the baking stone/steel if using, and bake until the cheese is bubbly, about 12 minutes.
7. Allow to cool for a few minutes prior to slicing and serving.
Nutritional information per serving: Calories 360 (50% from fat) · carb. 32g · pro. 14g · fat 20g · sat. fat 5g · chol. 23mg · sod. 576mg calc. 268mg · fiber 3g
Cauliflower Pizza Crust
Try this cauliflower crust as a gluten-free alternative.
Yield: one 12-inch (30 cm) pizza crust

INGREDIENTS

ounces (115 g) Parmesan, cut into

½-inch (1.25 cm) pieces

head (about 1 pound [454 g])

cauliflower, cut into 1-inch

(2.5 cm)florets

large eggs

teaspoon (2 ml) kosher salt

teaspoon (1 ml) freshly ground

black pepper

teaspoon (1 ml) onion powder

teaspoon (1 ml) garlic powder

INSTRUCTIONS
1. Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper, reserve.
2. Insert the chopping blade into the work bowl of the food processor. Add the Parmesan and process on High to finely chop.

38 Main Dishes

3. Add the cauliflower and pulse to break up, about 5 to 6 pulses, and then process on High until finely chopped.
4. Add the remaining ingredients and process on High to combine fully. 5. Transfer ingredients to the prepared baking sheet. Form into a rectangle about ½ inch (1.25 cm)
thick. Bake until golden brown and slightly firm, about 25 minutes. Cool slightly before topping. 6. This crust can now be used as a traditional pizza crust. Top with your favourite pizza toppings and
return to the hot oven to finish cooking. Nutritional information per serving: Calories 90 (52% from fat) · carb. 3g · pro. 8g · fat 6g · sat. fat 3g · chol. 61mg · sod. 418mg · calc. 20mg · fiber 1g
Chopped Salad
This salad is a bit of a classic chopped salad, with some influence from the popular Cobb salad. We love it with our Ranch Dressing on page 29 or a Green Goddess (recipe found on Cuisinart.ca).
Yield: 10 cups (2.5 L)

INGREDIENTS

small shallot, peeled and trimmed

head romaine, cut to fit feed tube

endive, trimmed

¹/ ³

cup (250 ml) cherry or grape tomatoes 4

avocado, pitted

hard-boiled eggs cooked chicken breast cup (75 ml) walnuts, toasted slices cooked bacon, halved cup (175 ml) Ranch Dressing (page 29)

INSTRUCTIONS
1. Insert the slicing disc, set to 2 mm, into the work bowl of the food processor. Slice the shallot. Adjust the slicing disc to 7 mm and slice on High the romaine, endive, tomatoes, avocado, and eggs, in that order. Transfer to a large serving bowl. Slice the chicken breast, again at 7 mm on High, and add to the bowl with the other sliced ingredients.
2. Remove the slicing disc and replace it with the chopping blade. Add the walnuts and bacon and pulse to roughly chop. Sprinkle both over the other salad ingredients.
3. Serve with the Ranch Dressing on the side.
Note: Due to the various consistencies of the ingredients of this salad, it should be served immediately after preparing.
Nutritional information per serving (1 cup [250 ml] with 1 tablespoon [15 ml] dressing): Calories 176 (61% from fat) · carb. 7g · pro. 11g · fat 12g · sat. fat 3g · chol. 62mg · sod. 231mg · calc. 72mg · fiber 4g

Soups/Salads/Sides 39

Spicy Cucumber and Avocado Soup
This cold soup is a nice alternative to gazpacho when the days are too hot to turn on the stove. Best of all, it is ready in just minutes!
Yield: about 6 cups (1.5 L)

INGREDIENTS

scallions, trimmed, white and light

ripe avocados, pitted and quartered

green parts, cut into 1-inch (2.5 cm) pieces

jalapeño, seeded and cut into

1-inch (2.5 cm) pieces

teaspoons (10 ml) grated lime zest

teaspoons (10 ml) honey

teaspoon (5 ml) fine sea salt

seedless cucumbers, peeled and cut

can (13 ounces [368 g]) coconut milk

into 1-inch (2.5 cm) pieces

tablespoons (45 ml) fresh lime juice

cup (125 ml) packed cilantro

water, as needed

INSTRUCTIONS
1. Insert the chopping blade into the work bowl of the food processor. While the unit is running on High, drop the scallions and jalapeño through the feed tube and process until finely chopped.
2. Add the cucumbers, cilantro, avocados, zest, honey, and salt. Pulse to break up and then process on High until no large pieces remain. Add the coconut milk and lime juice and process on High until smooth. If a thinner consistency is desired, add water through the feed tube while processing.
3. Refrigerate to chill. Once sufficiently chilled, taste and adjust seasoning as desired.
Nutritional information per serving (1 cup [250 ml]): Calories 202 (76% from fat) · carb. 11g · pro. 2g · fat 19g · sat. fat 12g · chol. 0mg · sod. 377mg calc. 21mg · fiber 4g

40 Soups/Salads/Sides

Parsnip and Kabocha Squash Purée
A nice alternative to mashed sweet potatoes or butternut squash, this purée is slightly sweet and slightly tangy.
Yield: about 4 cups (1 L)

INGREDIENTS

kabocha squash, about 3 pounds

(1.5 kg), halved and seeded

tablespoon (15 ml) olive oil, divided

teaspoon (2 ml) kosher salt, divided

pinches freshly ground black

pepper, divided

medium to large parsnip, about

4 ounces (115 g), peeled and halved

widthwise

teaspoon (2 ml) fresh thyme leaves

teaspoon (1 ml) fresh lemon juice

INSTRUCTIONS
1. Preheat oven to 425°F (220°C) with the rack in the middle of the oven. Line a baking pan with foil or parchment paper. Rub the inside of each squash half with half tablespoon (7 ml) olive oil and then sprinkle with the salt and pepper. Put cut-side down on the baking pan and roast for 10 minutes.
2. While the squash is roasting, prepare the parsnip. Remove the pan from the oven and add the parsnip. Carefully drizzle with remaining half tablespoon olive oil and sprinkle with a pinch each of the salt and pepper. Return to the oven and allow to roast for an additional 20 minutes, or until both the parsnip and the squash are tender.
3. Remove from oven and allow to cool until the squash can be scooped. Insert the chopping blade into the work bowl of the food processor. Scoop the flesh of the squash and transfer to the work bowl and add the roasted parsnips and thyme leaves and lemon juice.
4. Pulse a few times to break up and then process on High until smooth. Taste and adjust seasoning to taste.
Nutritional information per serving (½ cup [125 ml]): Calories 94 (17% from fat) · carb. 20g · pro. 2g · fat 2g · sat. fat 0g · chol. 0mg · sod. 149mg · calc. 62mg · fiber 3g

Soups/Salads/Sides 41

Gingerbread Cookies with Icing
These traditional cutout cookies will be your new go-to recipe for the holidays.
Yield: about 4 dozen cookies

INGREDIENTS

3¾ cups (945 ml) unbleached, all-purpose flour

teaspoon (5 ml) baking powder

teaspoon (2 ml) baking soda

teaspoon (2 ml) fine sea salt

1½ teaspoons (7 ml) ground cinnamon

teaspoon (5 ml) ground ginger

teaspoon (3.75 ml) ground cloves

16 tablespoons ([236 ml] 2 sticks) unsalted butter, room temperature

cup (250 ml) packed light brown sugar

cup (250 ml) molasses (not blackstrap)

large egg, room temperature

Royal Icing:

cups (1 L) confectioners’ sugar, sifted

large egg white, slightly beaten

tablespoons (30 ml) whole milk

teaspoon (5 ml) fresh lemon juice

INSTRUCTIONS
1. Insert the chopping blade into the work bowl of the food processor. Add the flour, baking powder, baking soda, salt, and spices. Process on Low to sift, about 30 seconds. Remove and reserve in a separate mixing bowl.
2. Put the butter, sugar, and molasses into the work bowl, still fitted with the chopping blade. Process on Low until very creamy, stopping to scrape down as necessary. While running on Mix, add the egg through the feed tube. Process until combined. Scrape down the sides.
3. Add the dry ingredients and process on Mix until just combined.
4. Remove dough and knead a few times by hand, to be sure all the ingredients are evenly incorporated. Wrap well and chill until firm, about 2 hours. This dough can also be chilled for up to 3 days, or frozen for one month.
5. After the dough has been sufficiently chilled, roll on a lightly floured surface and cut out into desired shapes. Transfer the cutouts to parchment- lined baking sheets and chill.
6. While cookies are chilling, preheat oven to 350°F (180°C) with the rack in the middle position. Once preheated, bake cookies until set at the edges but not dark brown, about 10 minutes. Cool completely before decorating.
7. While the cookies are cooling, prepare the Royal Icing. Clean the work bowl and the chopping blade. Reinsert the chopping blade into the work bowl and add all the icing ingredients. Process on Low until smooth. Add more milk or confectioners’ sugar to achieve the correct consistency (icing should be thin, but be able to hold its shape when piped).
8. When cookies are cool, decorate as desired with the Royal Icing.
Nutritional information per serving (1 cookie with 1 teaspoon [5 ml] icing): Calories 114 (29% from fat) · carb. 19g · pro. 1g · fat 4g · sat. fat 2g · chol. 14mg · sod. 49mg · calc. 16mg · fiber 0g

42 Desserts

Strawberries & Cream Pinwheel Cookies
Freeze-dried fruit is the answer to buttery, crumbly, shortbread-like cookies that are intensely strawberry flavored, no matter the season.
Yield: about 32 cookies

INGREDIENTS
Cream Dough:

²/³

cup (150 ml) unbleached,

all-purpose flour

¹/³

cup (75 ml) rice flour

¹/³

cup (75 ml) granulated sugar

1½ teaspoons (7 ml) dry milk powder

teaspoon (3.75 ml) kosher salt

tablespoons (105 ml) good quality,

very cold unsalted butter (preferably

European style), cut into pieces

ounce (30 g) white chocolate chips,

melted and slightly cooled

1½ teaspoons (7 ml) pure vanilla extract

Strawberry Dough:

cup (175 ml) freeze-dried strawberries

cup (125 ml) unbleached,

all-purpose flour

¹/³

cup (75 ml) rice flour

¹/³

cup (75 ml) granulated sugar

1½ teaspoons (7 ml) dry milk powder

teaspoon (3.75 ml) kosher salt

tablespoons ([118 ml] 1 stick) good

quality, very cold unsalted butter

(preferably European style),

cut into pieces

teaspoon (3.75 ml) pure vanilla extract

cup (125 ml) white nonpareils or

sanding sugar (preferably pink or

white), for rolling

INSTRUCTIONS
1. Make the cream dough. Insert the chopping blade into the work bowl of the food processor. Add the flours, sugar, milk power, if using, and salt and process on Low for 10 seconds to sift. Add the butter and pulse in 3-second long bursts until large clumps form. Add the white chocolate and vanilla extract and continue to pulse until dough comes together into a single mass. Do not overprocess.
2. Scrape dough out onto a piece of parchment. Pat down into an even layer. Cover with another piece of parchment and roll out into a 12 x 8-inch (30 x 20 cm) rectangle. Transfer dough (still between parchment) to a baking sheet and cover loosely with plastic wrap. Refrigerate to chill, at least 15 minutes.
3. Make the strawberry dough. Put the freeze-dried strawberries into the work bowl of the food processor. Process on High until finely ground, about 30 seconds. Add the flours, sugar, milk powder, and salt and process on Low for 10 seconds to sift. Add the butter and pulse in 3-secondlong bursts until large clumps form. Add the vanilla extract and continue to pulse until dough comes together into a single mass. Do not overprocess.
4. Scrape dough out onto a piece of parchment. Pat down into an even layer. Cover with another piece of parchment and roll out into a 12 x 7-inch (30 x 18 cm) rectangle. Remove the cream dough from the refrigerator and peel off the top piece of parchment.
5. Use the parchment to flip the strawberry dough onto the cream dough, centering the short edge to leave a ½-inch (1.25 cm) border of cream dough on either long edge. Press a piece of parchment down onto the strawberry dough. Lightly roll over parchment with a rolling pin to press doughs together. Peel off the top piece of parchment.

Desserts 43

6. Starting at the closest long edge, use the remaining underside piece of parchment to help roll the dough into a tight, spiraled log. Wrap log in parchment and refrigerate until very firm, at least 3 hours and up to overnight.
7. When ready to bake, set oven racks to upper and lower positions and preheat oven to 375°F (190°C). Line two baking sheets with parchment. Sprinkle a clean work surface with sanding sugar or nonpareils. Remove the log from the refrigerator, unwrap and firmly roll in the nonpareils or sugar until evenly coated. Press with your hands to help any loose granules stick.
8. Using a sharp knife, cut a thin slice off each end of the log (this should be just enough to expose the spiral). Cut the log in half, and then cut each in half. Cut each quarter in half to create eighths. Cut each eighth into 4 equal slices to create 32 cookies. Roll the log away from you as you cut to help keep cookies round. Space cookies 1 inch (2.5 cm) apart on prepared baking sheets.
9. Bake cookies on lower and upper racks until golden around the edges, about 16 to 18 minutes, rotating pans and switching rack positions halfway. Remove and set baking sheets on a wire cooling rack. Leave on baking sheets to cool completely for texture to set properly. (Cookies can be stored in an airtight container at room temperature for up to 5 days.)
Nutritional information per cookie: Calories 110 (45% from fat) · carb. 14g · pro. 1g · fat 6g · sat. fat 4g · chol. 14mg · sod. 84mg · calc. 6mg · fiber 0g
Chocolate Chunk Cookies
The Mix speed of the food processor is strong enough to mix this heavy cookie dough, but gentle enough to be sure the chunks of chocolate retain their shape in the dough.
Yield: about 4 dozen cookies

INGREDIENTS

2¼ cups (550 ml) unbleached,

all-purpose flour

teaspoon (5 ml) baking soda

teaspoon (5 ml) kosher salt

1½

teaspoon (2 ml) espresso powder

16 tablespoons ([236 ml] 2 sticks) unsalted

butter, cut into 1-inch (2.5 cm) pieces,

room temperature

cup (250 ml) packed light brown sugar cup (125 ml) granulated sugar large eggs, room temperature teaspoons (7 ml) pure vanilla extract cups (500 ml) chopped bittersweet chocolate Flaked sea salt, for sprinkling

INSTRUCTIONS
1. Insert the chopping blade into the work bowl of the food processor. Add the flour, baking soda, salt, and espresso powder and process on Low to sift, at least 30 seconds. Transfer to a separate bowl; reserve.
2. Reinsert the chopping blade into the work bowl. Add the butter and sugars and process on Low until creamy, stopping to scrape down as necessary.
3. Combine the eggs and vanilla extract a liquid measuring cup. While processing on Low, add the eggs and vanilla extract, 1 egg at a time, and process until combined. Stop to scrape down. Add the dry ingredients and process on Mix until no flour is visible. Use a spatula to create a well in the dough and add the chopped chocolate and process on Mix until just combined.
4. Scoop the dough into even, golf ball-sized rounds and place on a parchment-lined tray or baking sheet. Wrap well and allow to chill for a minimum of 1 hour, or up to overnight.
5. Preheat oven to 350°F (180°C) with racks in the lower and upper thirds of the oven. Line two baking sheets with parchment paper.
44 Desserts

6. Once the oven has preheated, divide the chilled, portioned dough between the prepared baking sheets and bake until just browned and set at the edges, about 15 minutes. Remove and immediately sprinkle baked cookies with a pinch of flaked sea salt. Allow pans to cool prior to baking remaining dough.
Nutritional information per cookie: Calories 132 (47% from fat) · carb. 16g · pro. 1g fat 7g · sat. fat 4g · chol. 18mg · sod. 78mg · calc. 1mg · fiber 0g
Desserts 45

Salted PB&J Blondies
The right way to make the lunchbox classic may be in blondie form we’ll let you decide.
Yield: 24 blondies

INGREDIENTS

12 tablespoons ([177 ml] 1½ sticks)

unsalted butter, plus more for the pan

cup (250 ml) natural creamy peanut

1½

butter, mixed well

1½ cups (375 ml) honey roasted peanuts,

divided

cups (500 ml) packed light brown sugar

teaspoon (3.75ml) baking powder

1¾ teaspoons (9 ml) kosher salt

large eggs
teaspoons (10 ml) pure vanilla extract
cups (375 ml) unbleached, all-purpose flour
cup (125 ml) fruit jam or jelly, such as Concord grape, raspberry or strawberry, slightly warmed
Flake sea salt, for sprinkling

INSTRUCTIONS
1. Preheat oven to 350°F (180°C) with a rack in the middle position. Line a 13 x 9-inch (33 x 23 cm) pan with foil, making sure to leave some overhang. Grease with butter and reserve.
2. In a medium saucepan, heat the butter over medium-low heat, until just melted. Remove from heat and stir in the peanut butter.
3. Insert the chopping blade into the work bowl of the food processor. Add 1 cup (250 ml) of the peanuts and pulse to roughly chop. Remove and reserve. Add the sugar, baking powder, salt, eggs, and vanilla extract to the work bowl. Process on Low until creamy, scraping down bowl as necessary. With the machine running, add the butter mixture in a steady stream through the feed tube, processing until incorporated. Stop and scrape down the sides of the bowl. Sift in the flour and process on Mix until flour disappears. Carefully remove chopping blade and fold in 1 cup (250 ml) reserved, chopped peanuts.
4. Scrape batter into prepared pan and spread into corners of pan, smoothing into an even layer. Drop the warmed fruit jam by the teaspoon, distributing it over the surface. Draw the tip of a knife through the jam to create swirls. Scatter remaining peanuts over the top and sprinkle with flake sea salt.
5. Bake until center is set and a toothpick or cake tester comes out clean, about 35 to 40 minutes, rotating the pan halfway through baking. Do not overbake. Remove from oven and set on wire rack. Let cool completely in pan.
6. To serve, use the foil overhang to lift the bar out of baking pan and transfer to a cutting board. Remove foil and cut into 24 squares. Blondies will keep stored at room temperature in an airtight container for up to 5 days.
Nutritional information per blondie: Calories 265 (14% from fat) · carb. 30g · pro. 5g · fat 14g · sat. fat 5g · chol. 33mg · sod. 113mg calc. 91mg · fiber 2g

46 Desserts

Plum Crumble Bars
A crumble topping that doubles as a crust is the way to go for a simple dessert. Delicious with any summer fruit, but we especially love plums for their vivid colour and sweet-tart complexity.
Yield: 12 bars

INGREDIENTS
Nonstick cooking spray, for the pan Filling:

1½ pounds (750 g) black plums, halved and pitted

²/³

cup (150 ml) granulated sugar

Pinch kosher salt

teaspoon (1 ml) ground allspice

teaspoon (1 ml) ground cardamom

teaspoon (1 ml) ground cinnamon

teaspoon (1 ml) ground ginger

teaspoons (20 ml) arrowroot

teaspoon (5 ml) fresh lemon juice

Crust/Crumble:

cups (500 ml) unbleached,

all-purpose flour

¹/³

cup (75 ml) granulated sugar

cup (60 ml) packed light brown sugar

teaspoon (5 ml) kosher salt

teaspoon (2 ml) grated lemon zest

14 tablespoons ([207 ml] 1¾ sticks) very cold unsalted butter, cut into pieces

¹/³

cup (75 ml) rolled oats

large egg white whisked with

1 teaspoon (5 ml) water, to seal crust

INSTRUCTIONS
1. Preheat oven to 375°F (190°C) with the rack in the middle position. Lightly coat a 9 x 9-inch (23 x 23 cm) pan with nonstick cooking spray and line with parchment paper, leaving overhang on two sides.
2. Prepare the filling. Insert the slicing disc, set to 7 mm, into the food processor. Slice the plums. In a medium bowl, whisk together sugar, salt, and spices. Add the plums and lemon juice, and gently toss with your hands until well mixed. Set aside to macerate. Clean out the work bowl.
3. Make the crumble. Insert the chopping blade into the work bowl. Add the flour, sugars, salt, and zest and process on Low for 10 seconds to sift. Add butter and pulse in 3-second long bursts until the mixture is very sandy and crumb-like, about 15 pulses. Transfer 1½ cups (375 ml) of the crumble into a small mixing bowl. Mix in ¹/³ cup (75 ml) oats with your hands, pinching the mixture together until crumbs form. Cover with plastic wrap and refrigerate until ready to bake. Transfer the remaining crumble to the prepared pan and press into an even layer to form crust. Freeze until firm, about 15 to 20 minutes. Prick all over with the tines of a fork and bake until golden brown, about 18 to 20 minutes. Remove and set pan on wire rack. Lightly brush with egg wash and let cool completely to room temperature.
4. While the crust cools, drain the plums in a strainer set over a medium saucepan. Return the slices to the bowl. Bring the juice to a simmer over medium heat. Reduce heat and continue to cook, stirring frequently, until thickened, about 3 to 4 minutes. Remove from heat. Allow to cool, then whisk in arrowroot and lemon juice.
5. Bake the bars. Mix the cooled syrup into the sliced plums. Pour the filling over the cooled crust and spread in an even layer. Sprinkle the remaining crumble evenly over the top. Bake for 50 to 55 minutes, until filling bubbles at edges and the crumb topping is golden brown. Remove from oven and set on a wire rack. Let cool completely in pan.
6. To serve, use a sharp knife to release edges. Use parchment overhang to lift the bar from pan and transfer to a cutting board. Cut into 12 rectangles.
Desserts 47

Nutritional information per bar: Calories 310 (39% from fat) · carb. 45g · pro. 3g · fat 14g · sat. fat 8g · chol. 35mg · sod. 109mg calc. 49mg · fiber 2g
Banana-Chip “Ice Cream” with Peanut Butter Swirl
You will be amazed how a handful of frozen bananas transform into a creamy ice cream-like texture in minutes.
Yield: about 2 cups (500 ml)

INGREDIENTS

very ripe bananas, cut into 1- to 2-inch

(2.5 to 5 cm) pieces, frozen

teaspoon (1 ml) pure vanilla extract

tablespoons (30 ml) coconut milk

Pinch fine sea salt
cup (60 ml) semi or bittersweet chocolate chips
cup (60 ml) peanut butter, unsweetened

INSTRUCTIONS
1. Insert the chopping blade into the work bowl of the food processor. Put the bananas, vanilla extract, coconut milk, and salt into the work bowl. Pulse 10 times, using long pulses. Scrape the work bowl and then process for about 2 to 3 minutes until smooth. Add the chips and pulse about 5 times to break up and incorporate. Add the peanut butter and process on Mix to create a swirl.
2. For best results, serve immediately or place in a container to be stored in the freezer. Cover ice cream with plastic wrap directly if freezing.
Nutritional information per serving (¹/³ cup [75 ml]): Calories 196 (41% from fat) · carb. 26g · pro. 4g · fat 9g · sat. fat 3g · chol. 0mg · sod. 27mg · calc. 4mg · fiber 3g
Banana-Chip “Ice Cream” Sandwiches
A combination that will be sure to please. Wrapping these sandwiches well and keeping in the freezer in a seal-tight bag will ensure that these treats will stay fresh for up to a couple of weeks.
Yield: 6 sandwiches

INGREDIENTS

dozen prepared Chocolate Chunk

Cookies (page 45)

recipe Banana Chip “Ice Cream” with

Peanut Butter Swirl (previous recipe)

INSTRUCTIONS
1. Scoop ¹/³ cup (75 ml) of the Banana Chip “Ice Cream” on top of 6 of the cookies. Press another cookie on top of each scoop of “ice cream,” and twist and press to seal.
2. Wrap each sandwich very well and freeze for about 1 hour.
3. Serve well chilled. Wrapped sandwiches can be frozen for up to 1 month.
Nutritional information per sandwich: Calories 460 (44% from fat) · carb. 59g · pro. 6g · fat 23g · sat. fat 12g · chol. 36mg · sod. 183mg calc. 6mg · fiber 4g

48 Desserts

Carrot Cake with Cream Cheese Frosting
The food processor makes this classic cake a breeze it does all the work from shredding the carrots to making the frosting.
Yield: one 2-layer cake, about 16 servings

INGREDIENTS
Nonstick cooking spray Cake:

cups (500 ml) unbleached,

all-purpose flour

teaspoons (10 ml) ground cinnamon

1½ teaspoons (7 ml) baking powder

teaspoon (2 ml) baking soda

teaspoon (5 ml) fine sea salt

cup (250 ml) walnuts, toasted

pound (454 g) carrots (6 to 8 medium),

peeled

cup (250 ml) granulated sugar

cup (250 ml) packed light or dark brown

sugar

cup (250 ml) vegetable oil

large eggs

1½ teaspoons (7 ml) pure vanilla extract

Cream Cheese Frosting:

Yield: about 3½ cups (875 ml)

ounces (230 g) cream cheese

(1 standard package), cut into 8 pieces,

room temperature

tablespoons ([118 ml] 1 stick)

unsalted butter, cut into 8 pieces,

room temperature

ounces (60 g) goat cheese, room

temperature (sour cream or

plain yogurt can be substituted)

²/³

cup (150 ml) confectioners’ sugar

teaspoon (1 ml) fine sea salt

teaspoon (1 ml) pure vanilla extract

INSTRUCTIONS
1. Preheat oven to 350°F (180°C) with the rack in the middle position. Coat two 9-inch (23 cm) round baking pans with nonstick cooking spray and line the bottoms with parchment; set aside.
2. Insert the chopping blade into the work bowl of the food processor. Add the flour, cinnamon, baking powder, baking soda, and salt. Process on Low for 30 seconds to sift. Transfer to a large mixing bowl.
3. Put the walnuts into the work bowl and pulse 2 to 3 times to coarsely chop. Leaving the nuts in the bowl, remove the chopping blade and replace it with the medium shredding disc. Shred the carrots on High. Add the nuts and carrots to the bowl with the dry ingredients.
4. Remove the shredding disc and replace it with the chopping blade. Add the sugars to the work bowl. In a large measuring cup, combine the oil, eggs and vanilla extract. While the unit is running on Mix, gradually add the wet ingredients through the feed tube. Process until well mixed, about 30 to 45 seconds, stopping to scrape down the sides of the bowl as needed. Add the wet ingredients to the bowl of dry ingredients and stir until just combined.
5. Pour the batter into the prepared pans and bake for 35 minutes or until a cake tester inserted in the center comes out clean. Cool completely in the pans.
6. Prepare the frosting. Clean the chopping blade and insert into the cleaned work bowl. Add the cream cheese and butter and process on High until smooth, about 60 seconds, stopping to scrape down the sides of the bowl. Add the goat cheese; process another 10 to 15 seconds. Add the sugar, salt, and vanilla extract, and process until completely smooth, another 15 to 20 seconds.
7. Once the cakes have cooled, invert and peel off parchment. Transfer one layer to a

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Cuisinart FP-130C Series 13 Cup Food Processor Instruction Manual

FP-130C Series 13 Cup Food Processor

Product Information

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Product Usage Instructions

Unpacking Instructions:

Important Safeguards:

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