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Cuisinart® Elemental 8 Food Processor
FP-8 Series
For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
INSTRUCTION
BOOKLET
Recip
Bookl
Reverse S
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FOOD CAPACITY
Sliced or shredded fruit, vegetables or cheese 8 cups
Chopped fruit, vegetables or cheese 2 cups
Puréed fruit, vegetables or cheese 3 cups cooked; 1½ cups puréed
Chopped or puréed meat, fish or seafood pound¾
Thin liquid (e.g., dressings, soups, etc.)
4 cups
Cake batter 8-inch cheesecake batter; 1 box (15.25 ounce) cake mix
Cookie dough 2½ dozen (based on average chocolate chip cookie recipe)
White bread/pizza dough 2.5 cups (all-purpose or bread flour)
Nuts for nut butter
2 cups
RECOMMENDED MAXIMUM WORK BOWL CAPACITY
3
IMPORTANT UNPACKING
INSTRUCTIONS
This package contains a Cuisinart Elemental 8
Food Processor and the accessories for it:
8-cup work bowl, work bowl cover with pusher,
metal chopping/mixing/dough blade, thin reversible
metal slicing & shredding disc, medium reversible
metal slicing & shredding disc, base with stem
adapter 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 and the
metal slicing & shredding disc accessories from
one side.
4. Lift out the packing material.
5. Remove the base and bowl together and place
it on the counter or table. Read the instructions
thoroughly before using the machine.
6. Save the shipping cartons and packing material.
You will find them very useful if you need to
repack the processor for moving or other
shipment.
We recommend that you visit our website,
www.cuisinart.com for a fast, efficient way to
complete your product registration.
4
IMPORTANT
SAFEGUARDS
Always follow these safety precautions when using
this appliance.
Getting Ready
1. Read all instructions.
2. Blades and discs are sharp. Handle them
carefully.
3. Always unplug 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 with a
damaged cord or plug, or after appliance has
been dropped or damaged in any way. Return
appliance to the nearest authorized service
facility for examination, repair or electrical or
mechanical adjustment.
Operation
1. Keep hands as well as spatulas and other uten-
sils away from moving blades or discs while pro-
cessing 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 1-800-762-0190 for assistance. Do
not use the machine.)
4. Never store any blade or disc on motor shaft. 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 try to override or tamper with cover
interlock mechanism.
Cleaning
To protect against risk of electrical 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 UL listed for household
use. Use it only for food preparation as described
in the accompanying recipe and instruction book.
Do not use this appliance for anything but its
intended use.
4. The use of attachments not recommended or
sold by Cuisinart may cause fire, electrical
shock or personal injury, or damage to your
food processor.
5. To avoid possible malfunction of work bowl
switch, never store processor with cover
assembly in locked position.
6. Maximum rating of 350 watts is based on attach-
ment that draws greatest current. Other recom-
mended attachments may draw significantly less
current.
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 appli-
ance touches the walls of the garage or the door
touches the unit as it closes.
NOTICE: If your food processor has a plastic
case, it 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.
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
5
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 uninsulated, dangerous
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
accompa-
nying appliance.
CONTENTS
Important Unpacking Instructions ................ 3
Important Safeguards................................... 4
Parts ............................................................. 6
Assembly Instructions ...................................7
Machine Controls ......................................... 7
Machine Functions ....................................... 7
User Guide ................................................... 9
Cleaning, Storage and Maintenance .......... 10
For Your Safety ........................................... 10
Technical Data .............................................10
Troubleshooting .......................................... 11
Warranty Information ............................ 12-13
6
PARTS
The machine includes:
1. Housing base with a fixed accessory adapter
and convenient button controls
2. 8-cup work bowl
3. Cover with feed tube
4. Pusher that slides inside the
feed tube
5. Metal chopping/mixing/dough blade
6. Fine reversible slicing/shredding disc
7. Medium reversible slicing/shredding disc
8. BPA free (not shown)
All materials that come in contact with
food or liquid are BPA free
2.
1.
3.
4.
5.
6.
7.
8
Using the Reversible Slicing/
Shredding Discs
• The slicing discs make whole slices. They slice
fruits and vegetables, cooked meat and semi-
frozen raw meat. The shredding discs shred
most firm and hard cheeses. They also shred
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 quarter 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 pusher when slicing
or shredding. Never put your hands in
the feed tube when unit is running.
9
FOOD TOOL DIRECTIONS
Soft Cheeses
(ricotta, cream
cheese, cottage
cheese, etc.)
Chopping/Mixing/Dough Blade Have cheese at room temperature. When applicable, cut into 1-inch pieces.
Process until smooth, stopping to scrape down the sides of the bowl as
needed. Perfect for making cheesecakes, dips, pasta fillings, and more.
Firm Cheeses
(Cheddar, Swiss,
Edam, Gouda, etc.)
Slicing/Shredding Disc Cheese should be well chilled before slicing/shredding. Cut to fit feed tube.
Use light to medium pressure when slicing/shredding.
Hard Cheeses
(Parmesan,
Romano, etc.)
Chopping/Mixing/Dough Blade
Slicing/Shredding Disc
Chill cheese. If using the chopping blade, cut into ½-inch pieces. Pulse to
break up and then process until finely grated. This will produce a nice
grated cheese. If slicing or shredding, cut to fit feed tube. Use light to
medium pressure when slicing/shredding.
Baby Food Chopping/Mixing/Dough Blade As for all fruit and vegetable purées, cut ingredients into
½
to 1-inch
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 portions.
Butter Chopping/Mixing/Dough Blade
Slicing/Shredding Disc
For creaming: Have butter at room temperature. Cut into 1-inch pieces.
Process, scraping bowl as necessary. For compound (flavored) butters,
process flavoring ingredients, such as herbs, zest, vegetables, etc., before
adding butter. Freeze briefly. Use light to medium For shredding/slicing:
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.
Bread/Cookie/
Cracker/Chip
Crumbs
Chopping/Mixing/Dough Blade Break into pieces. Pulse to break up, 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!
Milk Shakes/
Smoothies
Chopping/Mixing/Dough Blade 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.
Fresh Herbs Chopping/Mixing/Dough Blade Wash and dry herbs VERY well. Pulse to roughly chop. Continue pulsing until
desired consistency is achieved.
Nuts Chopping/Mixing/Dough Blade 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.
"Ice Cream" Chopping/Mixing/Dough Blade Put frozen fruit cut into 1-inch pieces into the work bowl, with liquid (juice
or milk), any desired sweeteners, such as sugar, honey, simple syrup, and
other flavors. Process until smooth.
Whipped Cream Chopping/Mixing/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.
Superfine Sugar Chopping/Mixing/Dough Blade Process granulated sugar for about 1 minute until finely ground. Excellent
for using in meringues and other baked goods.
Ground Meat Chopping/Mixing/Dough Blade Cut meat into -inch pieces. Pulse to chop, about 14 long pulses, or until ½
desired consistency is achieved. If a purée is desired, continue to process.
Never chop/purée more than
¾
pound at one time.
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
bread crumbs, making baby food, etc. Here is a guide that will help you in preparing just about anything!
USER GUIDE
11
TROUBLESHOOTING
Food Processing
1 Problem: . The food is unevenly processed.
Solution:
• The ingredients should be cut evenly into
½
to 1-inch 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.
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 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, allow-
ing 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 open-
ing; 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 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 redistrib-
ute 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 table-
spoon 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 table-
spoon 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 it 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
and wait 20 to 30 minutes to allow the food
processor to cool off before resuming.
12
3. Problem: The motor slowed down during
operation.
Solution:
• This is normal as some heavier loads (e.g., slic-
ing/shredding cheese) 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 vibrated/moved
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 as some heavier loads (e.g., slic-
ing/shredding cheese) may require the motor to
work harder.
LIMITED TWO-YEAR
WARRANTY
This warranty is available to consumers only. You
are a consumer if you own a Cuisinart Elemental
8 Food Processor that was purchased at retail
for personal, family or household use. Except
as otherwise required under applicable law, this
warranty is not available to retailers or other
commercial purchasers or owners.
We warrant that your Cuisinart Elemental 8 Food
Processor will be free of defects in materials and
workmanship under normal home use for two
years from the date of original purchase.
We recommend that you visit our website,
www.cuisinart.com for a fast, efficient way to
complete your product registration. However,
product registration does not eliminate the need
for the consumer to maintain the original proof of
purchase in order to obtain the warranty benefits.
In the event that you do not have proof of
purchase date, the purchase date for purposes of
this warranty will be the date of manufacture.
If your Cuisinart Elemental 8 Food Processor
should prove to be defective within the warranty
period, we will repair it, or if we think necessary,
replace it. To obtain warranty service, simply
call our toll-free number 1-800-726-0190 for
additional information from our Customer Service
Representatives, or send the defective product to
Customer Service at Cuisinart, 7475 North Glen
Harbor Blvd., Glendale, AZ 85307.
To facilitate the speed and accuracy of your
return, please enclose $10.00 for shipping and
handling of the product.
Please pay by check or money order (California
residents need only supply proof of purchase
and should call 1-800-726-0190 for shipping
instructions).
NOTE: For added protection and secure handling
of any Cuisinart product that is being returned,
we recommend you use a traceable, insured
delivery service. Cuisinart cannot be held
responsible for in-transit damage or for packages
that are not delivered to us. Lost and/or damaged
products are not covered under warranty. Please
be sure to include your return address, daytime
phone number, description of the product defect,
product model number (located on bottom of
product), original date of purchase, and any other
information pertinent to the product’s return.
Your Cuisinart Elemental 8 Food Processor has
been manufactured to the strictest specifications
and has been designed for use only in 120 volt
outlets and only with authorized accessories
and replacement parts. This warranty expressly
excludes any defects or damages caused by
attempted use of this unit with a converter, as
well as use with accessories, replacement parts
or repair service other than those authorized
by Cuisinart. This warranty does not cover any
damage caused by accident, misuse, shipment or
other than ordinary household use. This warranty
excludes all incidental or consequential damages.
Some states do not allow the exclusion or
limitation of these damages, so these exclusions
may not apply to you. You may also have other
rights, which vary from state to state.
CALIFORNIA RESIDENTS ONLY:
California law provides that for In-Warranty
Service, California residents have the option of
returning a nonconforming product (A) to the
store where it was purchased or (B) to another
retail store that sells Cuisinart products of the
same type.
The retail store shall then, at its discretion, either
repair the product, refer the consumer to an
independent repair facility, replace the product,
or refund the purchase price less the amount
directly attributable to the consumer’s prior
usage of the product. If the above options do not
result in the appropriate relief to the consumer,
the consumer may then take the product to an
independent repair facility if service or repair
can be economically accomplished. Cuisinart
and not the consumer will be responsible for
the reasonable cost of such service, repair,
13
replacement, or refund for nonconforming
products under warranty.
California residents may also, according
to their preference, return nonconforming
products directly to Cuisinart for repair, or
if necessary, replacement, by calling our
Consumer Service Center toll-free at 1-800-
726-0190.
Cuisinart will be responsible for the cost of the
repair, replacement, and shipping and handling
for such products under warranty.
BEFORE RETURNING
YOUR CUISINART PRODUCT
If you are experiencing problems with your
Cuisinart product, we suggest that you call our
Consumer Service Center at 1-800-726-0190
before returning the product to be serviced.
If servicing is needed, a Representative can
confirm whether the product is under warranty
and direct you to the nearest service location.
Important: If the nonconforming product is to
be serviced by someone other than Cuisinart’s
Authorized Service Center, please remind the
servicer to call our Consumer Service Center
at 1-800-726-0190 to ensure that the problem
is properly diagnosed, the product is serviced
with the correct parts, and the product is still
under warranty.
G IB-12704-ESP
©2014 Cuisinart
150 Milford Road
East Windsor, NJ 08520
Printed in China
14CE002354
NOTES:
Recipe Booklet
8-CUP FOOD PROCESSOR
16 BASICS
BASICS
Basic Fresh Breadcrumbs .............................................................................................18
Dill Butter ......................................................................................................................19
Vegetable Cream Cheese ............................................................................................20
Salmon Cream Cheese .................................................................................................20
Peanut Butter ................................................................................................................21
Basic Vinaigrette ...........................................................................................................21
Tahini Dressing ..............................................................................................................22
Caesar Dressing ............................................................................................................23
Mayonnaise ...................................................................................................................24
Basil Pesto .....................................................................................................................25
Simple Tomato Sauce ...................................................................................................26
Rémoulade ....................................................................................................................27
Tomato Salsa .................................................................................................................27
Chunky Guacamole ......................................................................................................28
BREAKFAST & BRUNCH
Morning Glory Muffi ns .................................................................................................29
Zucchini Spice Bread ....................................................................................................30
Onion, Pepper and Potato Frittata .............................................................................31
APPETIZERS
Ten-Layer Nachos .........................................................................................................32
Refried Beans ................................................................................................................33
Hummus ........................................................................................................................34
Tea Sandwiches – 2 varieties (Radish-Dill; Cucumber-Salmon) .................................35
Stuffed Breads – 2 varieties (Sausage; Broccoli Rabe) ...............................................37
17
BASICS
SOUPS/SALADS/SIDES
Gazpacho ......................................................................................................................40
Creamy Sweet Potato Soup .........................................................................................41
Spring Vegetable Minestrone ......................................................................................42
Coleslaw ........................................................................................................................43
Chopped Salad .............................................................................................................44
Shredded Brussels Sprouts ..........................................................................................45
Potato-Zucchini-Carrot Cakes .....................................................................................46
ENTRÉES
Falafel ............................................................................................................................47
Pizza Margherita ...........................................................................................................48
Mushroom, Leek and Gruyère Quiche........................................................................49
Chicken Pot Pie .............................................................................................................50
Vegetable Stir-Fry .........................................................................................................51
Tacos Americanos .........................................................................................................52
Fish Sticks ......................................................................................................................53
DOUGHS/BREADS
Pizza Dough ..................................................................................................................54
Pâte Brisée ...................................................................................................................55
Buttery Dinner Rolls ......................................................................................................56
Buttermilk Biscuits ........................................................................................................57
DESSERTS
Classic Apple Pie ..........................................................................................................58
Carrot Cake with Cream Cheese Frosting ..................................................................59
Pumpkin Cheesecake ...................................................................................................60
18 BASICS
BASIC FRESH BREADCRUMBS
There is no need to buy breadcrumbs when you can make them with your
Cuisinart® Food Processor in no time at all.
Makes 2⁄3 cup
1. Preheat oven to 325°F. Bake slices of bread in a
single layer for about 20 minutes or until bread is
completely dried out. (Since you are only baking four
slices of bread, this is the perfect task for your toaster
oven, saving energy and money.)
2. Insert the chopping blade into the work bowl of the
food processor. Directly into the work bowl, break the
bread into pieces and pulse 6 to 8 times, then
process on High until desired texture is achieved,
about 30 to 60 seconds.
Note: Breadcrumbs can also be processed from day-old
bread. Simply break into uniform pieces and follow
above instruction until fi nely chopped.
Tip: For seasoned breadcrumbs, add ¼ teaspoon each
dried oregano, dried basil, garlic powder and ground
onion fl akes to toasted bread and process as above.
Nutritional information per serving (2 tablespoons):
Calories 96 (11% from fat) • carb. 18g • pro. 3g • fat 1g
• sat. fat 0g • chol. 0mg • sod. 144mg • calc. 16mg • fi ber 2g
4 SLICES WHITE BREAD
19
BASICS
DILL BUTTER
Using a high-quality European-style butter makes a difference, so splurge
on a good brand for this recipe. We feature it in our Radish - Dill Tea
Sandwiches, but a pat on top of grilled or roasted salmon is another
great use for it.
Makes ½ cup
1. Insert the chopping blade into the work bowl of the
food processor.
2. Put the dill into the work bowl and process on High
to chop, about 10 seconds.
3. Add the butter, salt and pepper. Process on High,
scraping down as needed, for about 10 seconds until
thoroughly combined.
4. Taste and adjust seasoning accordingly.
Nutritional information per serving (2 teaspoons):
Calories 67 (100% from fat) • carb. 0g • pro. 0g • fat 7g
• sat. fat 5g • chol. 20mg • sod. 24mg • calc. 0mg • fi ber 0g
¼ CUP FRESH DILL
½ (1 ) CUP STICK GOOD QUALITY
, BUTTER ROOM TEMPERATURE
4 AND CUT INTO PIECES
2 PINCHES KOSHER SALT
PINCH FRESHLY GROUND BLACK
PEPPER
20 BASICS
SALMON CREAM CHEESE
Whether on a toasted poppy seed bagel or in an elegant tea sandwich,
salmon cream cheese is a treat for all!
Makes about 1 cup
1. Insert the chopping blade into the work bowl of the
food processor. Add the cream cheese, salt and
pepper. Pulse a few times to break up, and then
process until smooth. Add the smoked salmon,
lemon juice, capers and dill and pulse to combine.
Then run on High to fully combine all of the ingredi-
ents.
2. Taste and add another pinch of salt if desired.
Nutritional information per serving (1 tablespoon):
Calories 56 (83% from fat) • carb. 1g • pro. 2g • fat 5g
• sat. fat 3g • chol. 16mg • sod. 160mg • calc. 1mg • ber 0g
8 OUNCES PLAIN CREAM CHEESE
(1 STANDARD PACKAGE ROOM ),
TEMPERATURE AND CUT INTO
8 PIECES
PINCH KOSHER SALT
PINCH FRESHLY GROUND BLACK
PEPPER
3 , OUNCES SMOKED SALMON CUT
1- INTO INCH PIECES
2 TEASPOONS FRESH LEMON JUICE
2 TEASPOONS DRAINED CAPERS
2 SPRIGS FRESH DILL
VEGETABLE CREAM CHEESE
Vibrant with color and texture, this spread isn’t just for schmearing on
your morning bagel – serve with crackers, in sandwiches, or even as
a topping to a baked potato.
Makes 1 cup
1. Insert the chopping blade into the work bowl of the
food processor. Add the carrot, red pepper, scallion
and parsley and pulse about 5 times to chop. Add
the cream cheese, lemon juice and salt to the bowl
and pulse about 10 to 12 times, until the all the
ingredients have been fully incorporated and cream
cheese is smooth. Scrape down the sides of the bowl
between every few pulses if needed.
Nutritional information per serving (1 tablespoon):
Calories 35 (85% from fat) • carb. 1g • pro. 1g • fat 3g
• sat. fat 2g • chol. 10mg • sod. 79mg • calc. 1mg •  ber 0g
½ MEDIUM CARROT, PEELED AND CUT
½- ( ¼ INTO INCH PIECES HEAPING
) CUP
½ SMALL RED BELL PEPPER, CUT INTO
½-INCH PIECES HEAPING CUP ( ¼ )
1 SCALLION, CHOPPED INTO ½- INCH
( ¼ )PIECES ABOUT CUP
1 TABLESPOON FRESH ITALIAN
PARSLEY STEMS DISCARDED,
8 OUNCES PLAIN CREAM CHEESE
(1 STANDARD PACKAGE ROOM ),
TEMPERATURE AND CUT INTO 8
PIECES
½ 1 TO TEASPOON FRESH LEMON JUICE
½ TEASPOON KOSHER SALT
21
BASICS
PEANUT BUTTER
You’ll be pleasantly surprised how easy it is to make your own nut butter; be
sure to use unsalted nuts so you can control the amount of seasoning
in the  nal product.
Makes about 1 cup
1. Insert the chopping blade into the work bowl of the
food processor. Pulse peanuts about 10 times and then
process on Low until drops of oil are visible and the
mixture is very smooth, about 4 to 5 minutes, depend-
ing on desired consistency. (You may need to stop to
scrape down the sides of the bowl periodically.)
2. Add salt and pulse 2 to 3 times to incorporate. Adjust
seasoning as desired.
TIP: This method can be done with any of your favorite
nuts; try adding sweet or savory spices to the spread for
more complex avor.
Nutritional information per serving (1 tablespoon):
Calories 116 (71% from fat) • carb. 4g • pro. 5g • fat 10g
• sat. fat 1g • chol. 0mg • sod. 105mg • calc. 11mg • ber 2g
2 CUPS UNSALTED DRY ROASTED,
PEANUTS
KOSHER SALT TO TASTE
BASIC VINAIGRETTE
This classic vinaigrette can be tossed with mixed greens or drizzled over
grilled chicken – and it works great as a marinade, too.
Makes 1 cup
1. Insert the chopping blade into the work bowl of the
food processor. Add the vinegar, shallot, mustard, salt
and pepper to the bowl and process on Low to
combine and nely chop.
2. With machine running on Low, pour the olive oil
through the drizzle hole in the pusher until all
ingredients are homogenous, about 1½ to 2 minutes.
Nutritional information per serving (1 tablespoon):
Calories 106 (82% from fat) • carb. 1g • pro. 0g • fat 11g
• sat. fat 2g • chol. 0mg • sod. 91mg • calc. 1mg •  ber 0g
1½ TEASPOONS CHAMPAGNE VINEGAR
½ ( ¾ SMALL SHALLOT ABOUT
), OUNCE PEELED AND HALVED
1 TEASPOON DIJON MUSTARD
½ TEASPOON KOSHER SALT
¼ TEASPOON GROUND WHITE PEPPER
¾ CUP EXTRA VIRGIN OLIVE OIL
22 BASICS
TAHINI DRESSING
Tahini (a paste of ground sesame seeds) can now be found in most grocery
stores. Be sure to stir well before measuring out, as it naturally separates in
its jar. This dressing is a perfect match for our Falafel on page 47, but is also
just as delicious over mixed greens.
Makes about 1 cup
1. 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. Allow to
process until  nely chopped. Stop machine to scrape
down sides. Add the tahini, ¼ cup of water, lemon
juice, honey, salt and pepper.
2. Turn machine on Low to process while adding the oil
through the drizzle hole in the pusher. Continue to
process until desired consistency. If dressing seems
too thick, process in up to an additional ¼ cup of
water. Adjust seasoning to taste.
Nutritional information per serving (1 tablespoon):
Calories 91 (88% from fat) • carb. 2g • pro. 1g • fat 9g
• sat. fat 1g • chol. 0mg • sod. 111mg • calc. 22mg • ber 0g
1 GARLIC CLOVE
1
⁄3
CUP TAHINI
¼ CUP WATER PLUS MORE AS,
NEEDED
2 TABLESPOONS FRESH LEMON JUICE
1 TEASPOON HONEY
¾ TEASPOON KOSHER SALT
¼ TEASPOON FRESHLY GROUND
BLACK PEPPER
½ CUP EXTRA VIRGIN OLIVE OIL
23
BASICS
CAESAR DRESSING
There are many versions of this recipe, but our take is pretty close to the
classic. If you’d prefer not to use raw egg yolks, egg substitute can be used.
Makes 1 cup
1. 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 and process
until nely chopped. Add the anchovies, egg yolks,
mustard, lemon juice, vinegar, Worcestershire sauce
and pepper to the work bowl. Process on High until
well blended.
2. With the machine running on Low, pour the olive oil
through the drizzle hole in the pusher in a steady
stream until the dressing is emulsi ed, about 30
seconds.
Nutritional information per serving (1 tablespoon):
Calories 91 (95% from fat) • carb. 1g • pro. 1g • fat 10g
• sat. fat 2g • chol. 24mg • sod. 60mg • calc. 4mg •  ber 0g
1 2 TO GARLIC CLOVES
5 ANCHOVY FILLETS
2 *LARGE EGG YOLKS
2 TEASPOONS DIJON MUSTARD
4 TEASPOONS FRESH LEMON JUICE
4 TEASPOONS RED WINE VINEGAR
2 TEASPOONS WORCESTERSHIRE
SAUCE
½ TEASPOON FRESHLY GROUND
BLACK PEPPER
2⁄3
CUP EXTRA VIRGIN OLIVE OIL
*Raw egg warning: Caution is suggested in consuming raw and lightly
cooked eggs due to the slight risk of salmonella or other food-borne
illness. To reduce this risk, we recommend you use only fresh, properly
refrigerated, clean, grade A or AA eggs with intact shells, and avoid
contact between the yolks or whites and the shell.
24 BASICS
MAYONNAISE
Taste the difference in homemade mayonnaise.
Makes 1 cup
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 machine running, add the oil
through the drizzle hole in the pusher until all oil is
incorporated and the mayonnaise is emulsi ed and
homogenous.
2. Scrape down sides; taste and adjust seasoning
accordingly.
Note: For fresh herb mayonnaise: process 1⁄3 cup rmly
packed fresh herbs (e.g., parsley, dill, tarragon, basil,
etc.), stems removed, with the yolks before adding
the oil.
For a bolder- avored mayonnaise, increase the salt by
¼ teaspoon, the Dijon by ½ teaspoon and lemon juice
to 1 tablespoon.
Nutritional information per serving
(1 tablespoon, using egg yolks):
Calories 93 (96% from fat) • carb. 0g • pro. 1g • fat 10g
• sat. fat 1g • chol. 41mg • sod. 104mg • calc. 5mg • ber 0g
*Raw egg warning: Caution is suggested in consuming raw and lightly
cooked eggs due to the slight risk of salmonella or other food-borne
illness. To reduce this risk, we recommend you use only fresh, properly
refrigerated, clean, grade A or AA eggs with intact shells, and avoid
contact between the yolks or whites and the shell.
For lower-cholesterol mayonnaise, and to avoid using raw eggs,
cholesterol free egg substitute may be substituted for the egg yolks.
4 *LARGE EGG YOLKS
¾ TEASPOON KOSHER SALT
½ TEASPOON DIJON MUSTARD
1 TEASPOON FRESH LEMON JUICE
1 TABLESPOON WATER
¾ CUP VEGETABLE OIL
25
BASICS
BASIL PESTO
This is a slightly cheesier version of the standard pesto, but you can
adjust the amount of cheese as desired. Try any combination of
herbs or nuts in this recipe.
Makes 1¼ cups
1. Insert the chopping blade into the work bowl of the
food processor. Add the cheese, garlic and nuts to
the work bowl and pulse to roughly chop, about 10
pulses. Add the basil leaves and salt and pulse about
10 to 15 times; scrape the bowl. With the machine
running on Low, add the olive oil in a slow, 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.
2. To store the pesto, transfer to a glass jar or airtight
container. Tap to remove all 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.
Nutritional information per serving (1 tablespoon):
Calories 72 (80% from fat) • carb. 0g • pro. 1g • fat 8g
• sat. fat 1g • chol. 2mg • sod. 74mg • calc. 40mg •  ber 0g
2 OUNCES PARMESAN OR PECORINO
½- CHEESE CUT INTO INCH CUBES
1 GARLIC CLOVE
¼ , CUP PINE NUTS LIGHTLY TOASTED
3 CUPS TIGHTLY PACKED FRESH BASIL
LEAVES ABOUT OUNCES ( 3 )
½ TEASPOON KOSHER SALT
½ TO
2⁄3
CUP EXTRA VIRGIN OLIVE OIL
26 BASICS
SIMPLE TOMATO SAUCE
This sauce comes together quickly, but tastes as if it has been simmering
all day. When cooked down, it makes a tasty topping for
homemade pizzas.
Makes about 3 cups
1. Put the olive oil into a medium size saucepan over
medium heat.
2. While the oil is heating, 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 chop. Turn unit off, scrape down the
sides of the bowl and add the onion. Pulse to nely
chop, about 5 times.
3. When the oil is hot add the garlic, onion and oregano
to the pan. Sauté until the onion is softened and the
garlic is fragrant. Add the wine to the pan and cook
until completely reduced.
4. While the wine is cooking, add the tomatoes to the
work bowl and pulse to nely chop, about 8 times.
Add the tomatoes, salt and basil to the pan.
5. Bring the sauce to a boil, then reduce to low. Partly
cover the pan and simmer for 30 minutes. Turn off the
heat and stir in the black pepper and red pepper
akes, if using. Taste and adjust seasoning
accordingly.
If you would like to use this sauce for pizza, continue to
simmer uncovered for an additional 30 to 40 minutes
until thick and reduced, stirring often. Let the sauce cool
completely before using on pizza dough.
Nutritional information per serving (¼ cup):
Calories 27 (20% from fat) • carb. 4g • pro. 1g • fat 1g
• sat. fat 0g • chol. 0mg • sod. 239mg • calc. 16mg • ber 1g
1½ TEASPOONS OLIVE OIL
4 GARLIC CLOVES
1 , 1- SMALL ONION CUT INTO INCH
PIECES
¾ TEASPOON DRIED OREGANO
¼ CUP DRY WHITE WINE
1 CAN (28 OUNCES) WHOLE PEELED
PLUM TOMATOES WITH JUICE,
½ TEASPOON KOSHER SALT
1 (10 LARGE SPRIG FRESH BASIL TO
12 LEAVES)
¼ TEASPOON FRESHLY GROUND
BLACK PEPPER
¼ TEASPOON RED PEPPER FLAKES
(OPTIONAL)
27
BASICS
TOMATO SALSA
Serve warm tortilla chips alongside this fresh and tangy salsa.
Makes about 2 cups
1. Insert the chopping blade into the work bowl of the
food processor. Add the cilantro, scallions, garlic and
jalapeño and pulse to chop, about 10 pulses. Add the
salt, tomatoes and lime juice and pulse to chop until
desired consistency is reached, about 8 to 10 pulses.
2. Taste and adjust seasoning accordingly. Depending
on desired consistency, strain salsa to remove excess
liquid.
Nutritional information per serving (¼ cup):
Calories 11 (7% from fat) • carb. 2g • pro. 0g • fat 0g
• sat. fat 0g • chol. 0mg • sod. 287mg • calc. 7mg •  ber 1g
¼ , CUP FRESH CILANTRO STEMS
DISCARDED
2 , SMALL SCALLIONS CUT
1- INTO INCH PIECES
1 SMALL GARLIC CLOVE
1 , JALAPEÑO SEEDED AND
½- CUT INTO INCH PIECES
¾ TEASPOON KOSHER SALT
2 CUPS GRAPE TOMATOES
1 TEASPOON FRESH LIME JUICE
RÉMOULADE
This sauce not only complements seafood, but also pairs well with freshly
steamed vegetables. For a richer, thicker consistency, use Greek yogurt
in place of regular.
Makes 2 1⁄3 cups
1. Insert the chopping blade into the work bowl of the
food processor. Add the shallot, parsley and dill;
pulse to chop, about 10 pulses. Scrape down the
sides of the bowl and add the mustard and capers
and pulse 5 to 10 times to chop.
2. Add the mayonnaise, yogurt, relish and black pepper;
use 5 long pulses to combine. Do not over-process.
Refrigerate until ready to use.
Nutritional information per serving (1 tablespoon):
Calories 64 (89% from fat) • carb. 1g • pro. 1g • fat 6g
• sat. fat 1g • chol. 26mg • sod. 105mg • calc. 8mg • ber 0g
½ , MEDIUM TO LARGE SHALLOT
1- PEELED AND CUT INTO INCH
PIECES
¼ CUP FRESH ITALIAN PARSLEY ,
STEMS DISCARDED
1 TABLESPOON FRESH DILL
1 TABLESPOON DIJON MUSTARD
3 TABLESPOONS DRAINED CAPERS
1¼ CUPS MAYONNAISE
½ CUP NONFAT PLAIN YOGURT
¼ CUP SWEET RELISH
1⁄8
TEASPOON FRESHLY GROUND
BLACK PEPPER
29
BREAKFAST & BRUNCH
MORNING GLORY MUFFINS
Start your day with this muf n, packed with energy and  ber.
Makes 6 muf ns
1. Preheat oven to 350°F. Lightly coat a six-cup muf n
pan with nonstick cooking spray and set aside.
2. Insert the chopping blade into the work bowl of the
food processor. Add the ours, salt, baking soda,
cinnamon, oats and zest to the work bowl; process on
Low for 10 seconds to sift. Transfer ingredients to a
medium mixing bowl; reserve. Add the walnuts and
pulse to chop, about 5 times. Leaving the nuts in the
bowl, remove the chopping blade and insert the
medium shredding disc. Cut the carrots to t the feed
tube snugly and shred on High. Add to the bowl with
the dry ingredients and stir to combine; reserve.
3. Reinsert the chopping blade and add the brown
sugar, eggs, oil and vanilla to the work bowl and
process on Low for 5 seconds, until combined. Add
the our/carrot mixture, and pulse three times to
combine. Scrape down the sides of the bowl and add
the coconut and sun ower seeds. Pulse 3 to 4 more
times to incorporate.
4. Divide the batter among the prepared muf n cups
and bake for 18 to 20 minutes, until a toothpick or
cake tester comes out clean.
Nutritional information per muf n:
Calories 316 (60% from fat) • carb. 27g • pro. 6g • fat 22g
• sat. fat 4g • chol. 62mg • sod. 232mg • calc. 30mg • ber 3g
NONSTICK COOKING SPRAY
¼ , - CUP UNBLEACHED ALL PURPOSE
FLOUR
1⁄3
CUP WHOLE WHEAT FLOUR
½ TEASPOON KOSHER SALT
½ TEASPOON BAKING SODA
½ TEASPOON GROUND CINNAMON
¼ CUP ROLLED OATS NOT INSTANT ( )
½ TEASPOON GRATED ORANGE ZEST
1⁄3
, CUP WALNUTS LIGHTLY TOASTED
2 LARGE PEELED CARROTS
1⁄3
CUP PACKED LIGHT BROWN SUGAR,
2 , LARGE EGGS ROOM TEMPERATURE
1⁄3
CUP VEGETABLE OIL
½ TEASPOON PURE VANILLA EXTRACT
1⁄3
, CUP SHREDDED UNSWEETENED
COCONUT
2 TABLESPOONS SUNFLOWER SEEDS
30 BREAKFAST & BRUNCH
ZUCCHINI SPICE BREAD
This moist, quick bread is perfect for breakfast or for an afternoon snack.
Makes one 2-pound loaf (16 servings)
1. Preheat oven to 325°F. Coat a 9 x 5 x 3-inch loaf pan
with cooking spray.
2. Insert the chopping blade into the work bowl of the
food processor. Add the our, 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  t 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 to the mixing bowl with
the dry ingredients, along with the 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 • ber 1g
NONSTICK COOKING SPRAY
2¼ , - CUPS UNBLEACHED ALL PURPOSE
FLOUR
1½ TEASPOONS GROUND CINNAMON
¾ TEASPOON GROUND ALLSPICE
¼ TEASPOON GROUND NUTMEG
1 TEASPOON KOSHER SALT
1 TEASPOON BAKING POWDER
½ , CUP WALNUTS LIGHTLY TOASTED
1 , LARGE ZUCCHINI APPROXIMATELY
8 TO OUNCES 10
½ CUP VEGETABLE OIL
1 CUP GRANULATED SUGAR
2 LARGE EGGS
½ CUP DRIED CHERRIES OR
CRANBERRIES
31
BREAKFAST & BRUNCH
ONION, PEPPER AND POTATO FRITTATA
Frittatas are simple and delicious. This is also tasty with some crumbled
cooked Italian sausage mixed into it.
Makes 10 servings
1. Preheat oven to 350°F.
2. Insert the chopping blade into the work bowl of the
food processor. With the unit running on High, drop
the garlic through the feed tube and process to nely
chop.
3. Keeping the garlic in the bowl, remove the chopping
blade and insert the medium slicing disc. Slice the
onion and pepper on High. Remove vegetables and
reserve. Slice the potato on High; remove and reserve
in cold water.
4. Remove the slicing disc, and insert the ne shredding
disc. Shred the Parmesan on High; reserve.
5. Place a 10-inch oven-safe nonstick skillet* over medium
heat. Add 2 teaspoons of the olive oil and swirl the pan
to coat the surface evenly. Once oil is hot, add the
garlic, onion and pepper, with a pinch each of the salt
and pepper; sauté until softened, about 6 to 8 minutes.
Remove and reserve.
6. Add the remaining teaspoon of oil to the pan. Remove
the potatoes from the water and dry well on a towel.
Add to the pan with 2 pinches each of the salt and
pepper. Sauté until tender and edges are browned,
about 6 minutes.
7. Once potatoes have browned, add the onion/pepper
mixture back to the pan, stir to combine, then top with
the eggs, remaining salt and pepper and shredded
Parmesan. Leave skillet on the heat so that the bottom
and sides of the frittata begin to set, about 6 minutes.
Place skillet into oven and bake until the top of the
frittata is golden and puffed, about 20 to 25 minutes.
8. Carefully remove skillet from oven and invert onto a
cutting board. Cut the frittata and serve immediately.
2 GARLIC CLOVES
1 , SMALL ONION HALVED
1 , MEDIUM RED BELL PEPPER
, QUARTERED CORED AND SEEDED
1 SMALL TO MEDIUM RUSSET POTATO
(4 TO OUNCES PEELED AND 6 ),
HALVED RESERVED IN COLD WATER,
1 OUNCE PARMESAN CHEESE
3 , TEASPOONS OLIVE OIL DIVIDED
½ TEASPOON KOSHER SALT DIVIDED,
¼ TEASPOON FRESHLY GROUND
, BLACK PEPPER DIVIDED
12 , LARGE EGGS BEATEN
*If not using a nonstick pan, coat the
pan with a nonstick cooking spray
before adding the eggs. Once the
vegetables are sautéed, stir them
into beaten eggs and add to the
coated pan.
Nutritional information per serving:
(based on 10 servings)
Calories 127 (56% from fat) • carb. 5g
• pro. 9g • fat 8g • sat. fat 3g • chol.
225mg • sod. 248mg • calc. 73mg
•  ber 1g
32 APPETIZERS
TEN-LAYER NACHOS
These nachos are loaded with all the best ingredients. You can tweak
this recipe however you wish, using different cheeses or substituting
your favorite ingredients.
Makes 10 to 12 servings
1. Preheat oven to 375°F. Line a rimmed baking sheet
with foil. Evenly distribute the chips on the prepared
baking pan.
2. Evenly distribute dollops of the refried beans on top
of the chips. Set aside.
3. Insert the chopping blade into the work bowl of the
food processor. Put the scallions, jalapeño and
tomatoes in the bowl and pulse to roughly chop,
about 5 times. Remove and evenly distribute on the
chips and beans.
4. Remove the chopping blade and insert the medium
slicing disc. Slice the olives on High. Remove and
distribute on top of the nachos. Remove the slicing
disc and ip to insert the shredding disc side. Shred
the cheese(s) on High. Remove and evenly distribute
over the assembled nacho ingredients.
5. Bake for about 15 minutes, or until the cheese is fully
melted and lightly browned. Serve immediately with
salsa, guacamole and sour cream.
Nutritional information per serving (based on 12 servings):
Calories 249 (48% from fat) • carb. 25g • pro. 7g • fat 13g
• sat. fat 3g • chol. 13mg • sod. 421mg • calc. 174mg •  ber 4g
1 STANDARD BAG TORTILLA CHIPS
(THIS IS AN ESTIMATE YOU NEED –
ENOUGH TO COVER THE BOTTOM
)OF A RIMMED BAKING SHEET
¾ , CUP REFRIED BEANS HOMEMADE
(RECIPE FOLLOWS OR CANNED )
2 4 , TO SCALLIONS TRIMMED AND CUT
1- INTO INCH PIECES
(2 SCALLIONS IF THEY ARE LARGE ;
4 )USE IF THEY ARE SMALL
1 , JALAPEÑO HALVED SEEDED AND,
1- CUT INTO INCH PIECES
½ CUP GRAPE TOMATOES
¾ , CUP WHOLE PITTED BLACK OLIVES
6 8 TO OUNCES MONTEREY JACK OR
, CHEDDAR CHEESE OR A MIX OF
, THE TWO CHILLED
2⁄3
(CUP SALSA PAGE 27)
2⁄3
(CUP GUACAMOLE PAGE 28)
½ CUP SOUR CREAM OR PLAIN
YOGURT
33
APPETIZERS
REFRIED BEANS
Easy enough to buy canned, but making your own is simple
and much more delicious!
Makes about 1 cup
1. Insert the chopping blade into the work bowl of the
food processor. Put the garlic, onion and jalapeño in
the bowl and process on High to nely chop.
2. Put 1 tablespoon of oil in a medium-size nonstick
skillet set over medium heat. Once oil is hot, add the
chopped vegetables, tomato paste, pinch of salt,
cumin and cayenne. Sauté until softened, about 4
minutes. Add the drained beans and cook until hot
and softened a bit more, about 6 to 8 minutes.
3. Transfer all ingredients to the food processor, still
tted with the metal chopping blade. Pulse until
desired consistency, adding water through the feed
tube as you go to achieve a nice creamy texture.
Add additional salt to taste.
4. Add the remaining tablespoon of oil to the same
skillet set over medium-high heat. Once hot, add the
puréed bean mixture to the pan and cook, stirring
frequently, until slightly darkened in color, no more
than 4 minutes. Serve warm.
Nutritional information per serving (¼ cup):
Calories 83 (41% from fat) • carb. 10g • pro. 3g • fat 4g
• sat. fat 0g • chol. 0mg • sod. 311mg • calc. 28mg • ber 3g
2 GARLIC CLOVES
½ MEDIUM ONION, CUT INTO 1- INCH
PIECES
½ JALAPEÑO SEEDED, AND CUT INTO
1-INCH PIECES
2 TABLESPOONS VEGETABLE OIL ,
DIVIDED
1 TABLESPOON TOMATO PASTE
½ TEASPOON KOSHER SALT DIVIDED,
1 2 TO PINCHES GROUND CUMIN
PINCH CAYENNE
1 (15 ) , CAN OUNCES PINTO BEANS
DRAINED
1 1½ TO CUPS WATER
34 APPETIZERS
HUMMUS
Serve this brightly  avored dip with warm pita for a satisfying snack.
Makes about 3 cups
1. Insert the chopping blade into the work bowl of the
food processor. With the unit running on High, drop
the garlic through the feed tube and process to nely
chop, about 10 seconds. Add remaining ingredients
and process on Low until smooth, about 3 minutes,
stopping to scrape down the sides of the bowl as
needed.
2. For serving, transfer hummus to a shallow bowl. Make
a slight indentation in the center of the dip and  ll
with the remaining tablespoon of oil. Sprinkle the
paprika and za’atar, if using, over the oil.
Nutritional information per serving (2 tablespoons):
Calories 79 (44% from fat) • carb. 2g • pro. 2g • fat 4g
• sat. fat 1g • chol. 0mg • sod. 207mg • calc. 23mg • ber 2g
1 GARLIC CLOVE
1 TEASPOON KOSHER SALT
2 (15.5 ) CANS OUNCES EACH
, CHICKPEAS RINSED AND DRAINED
¼ CUP TAHINI
2 TABLESPOONS FRESH LEMON JUICE
¼ CUP PLUS TWO TABLESPOONS
WATER
½ TEASPOON GROUND CUMIN
¼ CUP EXTRA VIRGIN OLIVE OIL, PLUS
1 TABLESPOON FOR SERVING
1⁄8
TEASPOON PAPRIKA OPTIONAL ( )
’ ( ) PINCH ZA ATAR OPTIONAL
35
APPETIZERS
RADISH-DILL TEA SANDWICHES
An elegant sandwich to serve for a ladies’ tea or lunch.
Makes about 22 sandwiches
1. Fit the medium slicing disc into the work bowl of the
food processor. Fill the feed tube with the radishes
and slice on High.
2. Lay the slices of bread on a clean work surface.
Spread 1 teaspoon of butter on one side of each
piece of bread. Top half of the buttered pieces with 3
radish slices and a pinch of salt. Top with another
piece of bread, buttered side down. Continue with all
of the bread.
3. Halve the sandwiches on the diagonal and serve
immediately.
Nutritional information per sandwich:
Calories 72 (56% from fat) • carb. 7g • pro. 1g • fat 4g
• sat. fat 3g • chol. 11mg • sod. 198mg • calc. 10mg • ber 1g
6 8 ( 1 TO SMALL RADISHES ABOUT SMALL
), BUNCH TRIMMED
1 LOAF RYE COCKTAIL BREAD *
½ (CUP DILL BUTTER PAGE 19),
SOFTENED
KOSHER SALT
*If you cannot  nd cocktail bread,
extra-thin sliced bread is a good
substitute. Just cut each slice in
quarters to make cocktail-size.
36 APPETIZERS
CUCUMBER-SALMON TEA SANDWICHES
Be sure to include these tasty sandwiches for your next luncheon – they will
add color and  avor to the table.
Makes about 22 sandwiches
1. Insert the medium slicing disc into the work bowl of
the food processor. Slice the cucumber on High (you
will have half-moon shapes).
2. Lay the slice of bread on a clean work surface. Spread
1 teaspoon of salmon cream cheese on one side of
each piece of bread. Top half of the bread with 3
cucumber slices and a piece of smoked salmon. Top
with another piece of bread, cream cheese side
down. Continue with all of the bread.
3. Halve the sandwiches on the diagonal and serve
immediately.
Nutritional information per sandwich:
Calories 85 (48% from fat) • carb. 7g • pro. 4g • fat 5g
• sat. fat 2g • chol. 13mg • sod. 360mg • calc. 12mg • ber 1g
1 , SMALL TO MEDIUM CUCUMBER
HALVED LENGTHWISE AND
WIDTHWISE
1 LOAF PUMPERNICKEL COCKTAIL
*BREAD
½ CUP SALMON CREAM CHEESE
(PAGE SOFTENED 20),
3½ , OUNCES SMOKED SALMON TORN
22 OR CUT INTO PIECES
*If you cannot  nd cocktail bread,
extra-thin sliced bread, such as
Pepperidge Farm brand, is a good
substitute. Cut each slice in quarters
to make cocktail-size.
37
APPETIZERS
SAUSAGE BREAD (STROMBOLI STYLE)
This recipe is great for a hungry crowd and can easily be doubled. We use a combination of
sweet and hot sausage in this bread, but feel free to use whatever suits your taste.
Makes one 14-inch roll
1. Preheat oven to 400°F with rack in the middle of the oven.
Lightly coat a baking sheet with 1 tablespoon of the oil and
set aside.
2. Heat remaining oil in a 12-inch skillet over medium heat.
3. While the oil is heating, insert the medium slicing disc into
the work bowl of the food processor and slice the fennel on
High. Remove and add to the hot skillet with the garlic and
¼ teaspoon of the salt. Sauté for about 8 to 10 minutes until
the fennel is softened and lightly browned. While fennel and
garlic are cooking, remove the slicing disc and  ip over to
insert the shredding disc side. Fit the mozzarella into the
feed tube and shred on High; reserve in bowl.
4. Once the fennel has cooked, remove and reserve in a
separate bowl. Return pan to the heat and break sausage up
into medium-size chunks directly into the pan. Cook until
sausage is browned with no pink, about 5 to 7 minutes.
Return fennel to the pan and stir to combine. Add the wine
and scrape any bits on the bottom of the pan with a wooden
spoon. Cook until wine has evaporated, about 1 minute, and
remove pan from heat. Remove and discard garlic and stir
in ½ cup of the mozzarella. Set aside to cool slightly.
5. Punch down pizza dough on a lightly  oured surface. With the tips of your ngers, gently press out
into a 14 x 8-inch rectangle, turning and stretching as needed. Gently lift dough onto prepared baking
sheet and reshape if necessary. If any tears appear, pinch the dough back together.
6. Evenly spread sausage mixture all over the dough in a single layer, leaving a 1-inch border around the
outside. Sprinkle remaining cheese evenly over the sausage mixture.
7. Brush the border of the dough with the egg wash. Starting with the long end closest to you, roll the
dough like a jelly roll to the center of the rectangle. Take the long end farthest from you and tightly
pull it back over the dough in the center to cover and complete the roll. Pinch to seal all along the
seam. Fold the ends of the dough in on each side and pinch to seal. Roll the dough over so it is
seam-side down and arrange in the center of the baking sheet. Brush all over with egg wash, and with
a paring knife cut 3 evenly spaced slits in the top.
8. Bake for 30 minutes, rotating the pan halfway through cooking, or until golden brown and cooked
through. Remove and allow bread to rest 5 minutes before slicing. Serve warm.
TIP: For an ultimate version, combine the  avors of both stuffed breads (see next recipe) into one.
Nutritional information per serving (based on 14 servings):
Calories 204 (54% from fat) • carb. 16g • pro. 8g • fat 13g • sat. fat 4g
• chol. 36mg • sod. 406mg • calc. 73mg •  ber 2g
2 TABLESPOONS VEGETABLE OIL ,
DIVIDED
1 , SMALL FENNEL BULB FRONDS
( REMOVED RESERVED FOR
), ANOTHER USE QUARTERED AND
CORED
2 , GARLIC CLOVES SMASHED
¼ ½ TO TEASPOON KOSHER SALT
4 , OUNCES REGULAR MOZZARELLA
DIVIDED
½ POUND SWEET ITALIAN SAUSAGE ,
CASINGS REMOVED
¼ POUND HOT ITALIAN SAUSAGE ,
CASINGS REMOVED
2 TABLESPOONS WHITE WINE
, - UNBLEACHED ALL PURPOSE
, FLOUR FOR ROLLING DOUGH
1 (RECIPE PIZZA DOUGH PAGE 54)
(1 EGG WASH LARGE EGG LIGHTLY
BEATEN WITH TEASPOON WATER 1 )
38 APPETIZERS
BROCCOLI RABE BREAD
Sweet ricotta complements the slight bitterness of
broccoli rabe in this version.
Makes one 14-inch roll
1. Preheat oven to 400°F with rack in the middle of the
oven. Lightly coat a baking sheet with 1 tablespoon
of the oil and set aside.
2. Heat the remaining oil in a 12-inch sauté pan over
medium heat until shimmering.
3. While the oil is heating, insert the chopping blade
into the work bowl of the food processor. With the
unit running on High, drop the garlic through feed
tube to chop.
4. Add broccoli rabe to the skillet – it will look like a lot,
but will shrink as it cooks. Season with ¼ teaspoon of
the salt and sauté for about 7 to 8 minutes, or until
just tender. Halfway through cooking, stir in the garlic
and red pepper  akes. Remove from the heat and set
aside to cool slightly.
5.
While the broccoli rabe is cooking, put the pecorino
cheese into the work bowl, still tted with the
chopping blade, and process on High to nely grate.
Put into a medium-size mixing bowl with the ricotta,
nutmeg, remaining salt and pepper. Once the broccoli
rabe has cooked, add it to the other ingredients and
stir to completely combine.
6. Punch down pizza dough on a lightly oured surface.
With the tips of your ngers, gently press out dough
into a 14 x 8-inch rectangle, turning and stretching as
needed. Gently lift dough onto prepared baking
sheet and reshape if necessary. If any tears appear,
pinch the dough back together.
7. Evenly spread the broccoli-cheese mixture all over the
dough in a single layer, leaving a 1-inch border
around the outside.
8. Brush the border of the dough with the egg wash.
Starting with the long end closest to you, roll the
dough like a jelly roll to the center of the rectangle.
2 TABLESPOONS VEGETABLE OIL ,
DIVIDED
2 GARLIC CLOVES
1 BUNCH BROCCOLI RABE (NO MORE
1 ), THAN POUND TRIMMED AND
2- CUT INTO INCH PIECES
¾ TEASPOON KOSHER SALT DIVIDED,
1⁄8
TEASPOON RED PEPPER FLAKES
¼ OUNCE PECORINO ROMANO
½ CUP WHOLE MILK RICOTTA
PINCH GROUND NUTMEG
¼ TEASPOON FRESHLY GROUND
BLACK PEPPER
, - UNBLEACHED ALL PURPOSE
, FLOUR FOR ROLLING DOUGH
1 (RECIPE PIZZA DOUGH PAGE 54)
(1 EGG WASH EGG BEATEN
LIGHTLY WITH TEASPOON WATER 1 )
39
APPETIZERS
Take the long end farthest from you and tightly pull it back over the
dough in the center to cover and complete the roll. Pinch to seal all
along the seam. Fold the ends of the dough in on each side and
pinch to seal. Roll the dough over so it is seam-side down and
arrange in the center of the baking sheet. Brush all over with egg
wash, and with a paring knife cut 3 evenly spaced slits in the top.
9. Bake for 30 to 35 minutes, rotating the pan halfway through
cooking, or until golden brown and cooked through. Remove and
allow bread to rest 5 minutes before slicing. Serve warm.
TIP: For an ultimate version, combine the avors of both stuffed
breads (see previous recipe) into one.
Nutritional information per serving: (based on 14 servings)
Calories 204 (54% from fat) • carb. 16g • pro. 8g • fat 13g
• sat. fat 4g • chol. 36mg • sod. 406mg • calc. 73mg • ber 2g

Termékspecifikációk

Márka: Cuisinart
Kategória: Konyhai robotgép
Modell: Elemental 8 FP-8

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