Ninja Inspiration Guide IG NN310

User Manual: Ninja Inspiration Guide Ninja® Precision Processor® with Auto-Spiralizer® (NN310) | Ninja®

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Page Count: 35

30 SIMPLE RECIPES

DELICIOUS

MEETS DIY

Please make sure to read the enclosed Ninja® Owner’s Guide prior to using your unit.

GREEN

HERB EGG

SALAD

FRESH

PEAR

GALETTE

OATMEAL

CRANBERRY

COOKIES

TABLE

OF

CONTENTS

PRECISION PROCESSOR™ BOWL 2

PRECISION PROCESSING TIPS 3

MEASURING MATTERS 4

BREAKFAST & BITES 6

MAIN DISHES 14

DESSERTS 24

AUTO-SPIRALIZER™ 34

AUTO-SPIRALIZING TIPS 35

BREAKFAST 40

SIDES 46

MAIN DISHES 52

DESSERTS 62

820

48

65

30

60

FRESH OUT OF

FRESH IDEAS?

In today’s go-go-go world, we’re constantly trading fresh for fast. What if

we told you we just married the two in perfect harmony? Meet the Ninja®

Precision Processor™ with Auto-Spiralizer™. It’s got all the power and precision you

need to make fresh, healthy meals from breakfast smoothies to new and exciting

spiralized dinners, quick and easy. Heck, it’ll even help you whip up dessert.

When it comes to time and inspiration in the kitchen, Ninja has your back.

When loading the bowl, make

sure ingredients do not go past

the max fill line.

TIPS FOR YOUR PRECISION PROCESSOR™ BOWL

Don’t overfill the bowl or ingredients

may not break down evenly. If the

ingredients exceed the max fill line,

take some out.

Add liquid on top,

as the last ingredient.

Place heavier ingredients, like

chicken and root vegetables,

on top of the greens and lettuces

for best results.

Place herbs, lettuces, and greens in the

bowl first so they are at the bottom.

LOADING TIPS

Cut all ingredients to 1 inch or as

designated in each recipe.

Peel bell peppers with a vegetable peeler

prior to cutting for best performance.

For chopped salads with a lot of lettuce,

chop the toppings separately and then

layer them on top of a bed of lettuce.

For smoothie bowls and frozen treats, use

the following frozen-to-liquid ingredient

ratio: 1.5 to 1.

PREP TIPS

3

2

1

SO MUCH MORE

THAN MEAL PREP.

With Precision Processing, you’re not just breaking ingredients down into

smaller pieces. You’re bringing them together in ways you hadn’t thought

of before. From chopping a clove of garlic to making a pound of dough,

big mealtime inspiration can come from a relatively small place.

MEASURING

MATTERS

Dry and liquid measurements dier slightly, so it’s important

to use the right tool for the job. Here’s a simple breakdown

of standard measuring cups for dry and liquid ingredients.

Measuring Tip

Place the measuring cup on your countertop

before filling it. Once filled, bend down so you

can see the measurement at eye level (looking

at the cup from above will skew your view).

Use liquid measuring cups for:

• Water

• Oil

• Vinegar

• Milk

• Juice

• Stock/broth

Liquid measuring cups

are used to measure liquid

and pourable ingredients.

LIQUID

MEASURING CUPS

Measuring Tip

Over a bowl, overfill the measuring cup. Then

level the ingredient with a flat edge, like a

butter knife or spatula. This will ensure an exact

measurement and preserve the excess ingredient

for future use.

Use dry measuring cups for:

• Flour

• Granulated white sugar

• Brown sugar

• Confectioners’ sugar

• Rice & other grains

• Bread crumbs

• Cereal

• Peanut butter

• Sour cream

• Yogurt

• Cream cheese

• Fresh & frozen fruit

Dry measuring cups are used to measure

dry ingredients (like flour and sugar)

as well as non-pourable wet ingredients

(like peanut butter and sour cream).

DRY

MEASURING CUPS

½

¼

7

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AVOCADO TOAST

PREP: 10 MINUTES

CONTAINER: PRECISION PROCESSOR™ BOWL

MAKES: 2 SERVINGS

DIRECTIONS

1 Place avocado and sriracha sauce into

the Precision Processor Bowl.

2 PULSE 5 times or until desired

consistency is reached.

3 Top each slice of toasted bread

with avocado mixture and chopped

turkey bacon.

INGREDIENTS

1 ripe avocado, peeled, pit removed

1 tablespoon sriracha sauce

2 slices whole wheat bread, toasted

2 slices cooked turkey bacon, chopped

SERVING

SUGGESTION

Try other delicious

toppers with the

avocado for a hearty

snack: tomato, over-

easy egg, goat cheese,

or smoked salmon.

9

BANANA NUT MUFFINS

PREP: 15 MINUTES | COOK: 20 MINUTES

CONTAINER: PRECISION PROCESSOR™ BOWL

MAKES: 6 MUFFINS

DIRECTIONS

1 Preheat oven to 375°F. Grease a 6-cup

muffin pan, or line with paper liners.

2 Position the Dough Blade Assembly

in the Precision Processor Bowl, then

add all ingredients in the order listed,

reserving 1/4 cup pecans. Select

START/STOP until just combined.

3 Divide batter evenly in the muffin pan,

then sprinkle with remaining pecans.

Bake for 20 minutes.

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INGREDIENTS

3 tablespoons butter, melted

1/2 cup light brown sugar

1 egg

1/2 teaspoon vanilla extract

1 cup all-purpose flour

3/4 teaspoon baking soda

1/4 teaspoon salt

2 ripe bananas, cut in 1-inch pieces

1/2 cup chopped pecans, divided

RASPBERRY BANANA

SMOOTHIE BOWL

PREP: 5 MINUTES

CONTAINER: PRECISION PROCESSOR™ BOWL

MAKES: 3 SERVINGS

INGREDIENTS

1 cup frozen raspberries

2 frozen ripe bananas, cut in 1-inch pieces

1 cup almond milk

DIRECTIONS

1 Place all ingredients into the Precision

Processor Bowl in the order listed.

2 Select START/STOP until desired

consistency is reached.

SERVING

SUGGESTION

Top this beautiful

smoothie bowl with

chopped coconut

flakes, dried fruits, nuts,

or granola as desired.

Also great for dessert!

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EGG MUFFINS

PREP: 15 MINUTES | COOK: 23–25 MINUTES

CONTAINER: PRECISION PROCESSOR™ BOWL

MAKES: 12 EGG MUFFINS (6 SERVINGS)

DIRECTIONS

1 Preheat oven to 350°F. Lightly coat

a 12-cup nonstick muffin pan with

cooking spray.

2 Place spinach, feta, onion, and

tomatoes into the Precision Processor

Bowl. PULSE 5 times, or until chopped

and well combined.

3 In a medium mixing bowl, whisk the

chopped mixture with eggs, milk, salt,

and pepper.

4 Divide mixture evenly in the muffin pan.

Bake until knife inserted in center comes

out clean, about 23 to 25 minutes.

INGREDIENTS

3/4 cup baby spinach

1/2 cup feta

1/4 small onion, peeled

5 cherry tomatoes

7 large eggs

1/2 cup milk

3/4 teaspoon salt

3/4 teaspoon ground black pepper

SERVING

SUGGESTION

Serve with salsa or

hot sauce to kick up

the flavor.

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HOMEMADE GRANOLA BARS

PREP: 20 MINUTES | CHILL: 30 MINUTES

CONTAINER: PRECISION PROCESSOR™ BOWL

MAKES: 16 (2-INCH) BARS

DIRECTIONS

1 Line an 8x8-inch baking dish with

plastic wrap; set aside.

2 Place all ingredients into the Precision

Processor Bowl in the order listed.

3 Select START/STOP until mixture is

chopped and well combined.

4 Spread mixture in prepared baking dish.

5 Cover mixture with plastic wrap and

refrigerate for 30 minutes.

6 Cut in 2-inch squares before serving.

INGREDIENTS

2 tablespoons coconut oil, melted

1/4 cup honey

1 cup granola

1/2 cup crispy rice cereal

1/4 cup dried cranberries

1/2 cup pistachios, shells removed

1/4 cup semisweet chocolate chips

15

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TACO NIGHT

PREP: 15 MINUTES | COOK: 6–8 MINUTES

CONTAINER: PRECISION PROCESSOR™ BOWL

MAKES: 8 TACOS

DIRECTIONS

1 Place the onion and turkey into the

Precision Processor Bowl. PULSE until

finely ground.

2 Heat the oil in a medium skillet over

medium heat. Sauté turkey mixture for 6

to 8 minutes, or until cooked through. Add

taco seasoning mix and stir to combine.

3 Assemble each taco with cooked turkey,

cheese, lettuce, jalapeño peppers,

cilantro, and salsa.

INGREDIENTS

1/2 medium yellow onion, peeled, cut in quarters

1 pound uncooked boneless turkey breast,

cut in 2-inch cubes

1 tablespoon canola oil

1 package (1 ounce) low-sodium taco seasoning mix

8 hard taco shells

1/2 cup shredded low-fat cheddar cheese

1 cup shredded lettuce

1/4 cup jalapeño peppers, sliced

1/3 cup cilantro, chopped

1/2 cup salsa

RECIPE

SUGGESTION

Change it up by

using boneless

chicken breast,

salmon, or shrimp.

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CHERRY TOMATO

PUTTANESCA PASTA

PREP: 15 MINUTES | COOK: 20 MINUTES

CONTAINER: PRECISION PROCESSOR™ BOWL

MAKES: 2 SERVINGS

DIRECTIONS

1 Place the garlic, tomatoes, anchovies,

and rosemary into the Precision

Processor Bowl.

2 PULSE 5 times, or until evenly chopped.

3 Heat the oil in a medium saucepan over

medium heat. Add the tomato mixture

and simmer until reduced to a sauce-

like consistency, about 20 minutes.

4 Stir in olives and capers during the last

5 minutes of cooking. Season with salt

and pepper.

5 Toss sauce with pasta, using reserved

pasta water to thin sauce as needed.

Sprinkle with grated Parmesan.

INGREDIENTS

4 cloves garlic, peeled

1 1/2 pints medium cherry tomatoes (about 3 cups)

2 anchovies

1 small sprig rosemary, stems removed

3 tablespoons extra virgin olive oil

1/2 cup pitted Castelvetrano olives, roughly chopped

2 tablespoons capers

Salt and pepper, to taste

Cooked pasta, for serving (about 1/2 pound dry),

1/2 cup pasta water reserved

1/4 cup Parmesan cheese, for serving

INGREDIENT

SUGGESTION

For a sweeter tomato

sauce, skip the

anchovies, rosemary,

olives, and capers.

Simply add 1/2 cup

chopped basil to

the finished sauce.

Serve with a dollop

of fresh ricotta

instead of Parmesan.

19

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KALE CHICKEN CAESAR SALAD

PREP: 20 MINUTES

CONTAINER: PRECISION PROCESSOR™ BOWL

MAKES: 2 SERVINGS

DIRECTIONS

1 To prepare the dressing, place

anchovies, garlic, 1/4 cup lemon juice,

mustard, Parmesan, olive oil,

salt, and pepper into the Precision

Processor Bowl.

2 Select START/STOP until smooth.

3 Add chicken to Precision Processor

Bowl with dressing. PULSE 5 times,

or until evenly chopped.

4 In a large bowl, massage kale with

remaining 1/2 tablespoon lemon juice

until greens soften and color becomes

more vibrant.

5 Add chicken mixture to greens and

toss to combine. Top with croutons and

sprinkle with additional Parmesan.

DO NOT BLEND HOT INGREDIENTS.

INGREDIENTS

6 anchovies

1 clove garlic, peeled, smashed

1/4 cup plus 1/2 tablespoon lemon juice, divided

1 tablespoon Dijon mustard

1/3 cup grated Parmesan cheese, plus more for serving

1/2 cup extra virgin olive oil

1/4 teaspoon salt

1/4 teaspoon black pepper

1 1/2 cups grilled chicken, cooled, cut in 1-inch cubes

4 cups kale, torn

Croutons, for serving

21

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GREEN HERB EGG SALAD

PREP: 15 MINUTES

CONTAINER: PRECISION PROCESSOR™ BOWL

MAKES: 6 LETTUCE CUPS

DIRECTIONS

1 Place all ingredients, except lettuce

cups, into the Precision Processor Bowl

in the order listed.

2 PULSE 3 times, or until ingredients are

chopped and well combined.

3 Season to taste. Serve in lettuce cups.

INGREDIENTS

5 hard-boiled eggs, peeled, cut in half

1 stalk celery, cut in 1/2-inch pieces

6 small cornichons, cut in half

1/4 cup fresh parsley

2 tablespoons fresh dill

2 tablespoons mayonnaise

1 teaspoon Dijon mustard

Salt and pepper, to taste

Lettuce cups, for serving

INGREDIENT

SUGGESTION

If you don’t have

cornichons, you

can substitute 1 small

dill pickle, cut in

1-inch pieces.

23

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PEAR ROSEMARY FLATBREAD

PREP: 15 MINUTES | RISE: 1 HOUR | COOK: 10–15 MINUTES

CONTAINER: PRECISION PROCESSOR™ BOWL

MAKES: 4–6 SERVINGS

DIRECTIONS

1 Preheat oven to 450°F.

2 Position the Dough Blade Assembly in the

Precision Processor Bowl, then add water,

yeast, salt, and sugar; PULSE to combine.

3 Add oil and flours, and select START/STOP

for 30 seconds, or until a loose ball forms.

Transfer dough to a lightly oiled bowl and

cover. Let rise for 1 hour.

4 Sprinkle a 10x15-inch baking sheet with

cornmeal and roll out or press the dough

into a thin round. Lay pear slices on top

and sprinkle evenly with shredded Gruyère.

5 Bake 10 to 15 minutes, or until cheese has

melted and crust is golden brown. Garnish

with fresh rosemary.

INGREDIENTS

WHOLE WHEAT FLATBREAD

2/3–3/4 cup warm water (110°F–115°F)

1 packet (1/4 ounce) active dry yeast

1 teaspoon salt

1 tablespoon sugar

1/4 cup extra virgin olive oil

1 cup unbleached, all-purpose flour

1 1/4 cups whole wheat flour

Cornmeal, for dusting

TOPPINGS

1 large pear, thinly sliced

1/2 cup shredded Gruyère cheese

2 tablespoons fresh rosemary, minced,

stems removed, for garnish

RECIPE

SUGGESTION

Try with any of your

favorite toppings,

such as pepperoni,

mozzarella, arugula,

or grilled portobello

mushrooms.

25

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NO BAKE MINI CHEESECAKES

PREP: 20 MINUTES | CHILL: 4 HOURS

CONTAINER: PRECISION PROCESSOR™ BOWL

MAKES: 12 SERVINGS

DIRECTIONS

1 Line a 12-cup muffin pan with paper or

aluminum liners. Lightly coat the inside of

liners with cooking spray. Set pan aside.

2 Place graham crackers, brown sugar, and

butter into the Precision Processor Bowl.

3 Select START/STOP until mixture

is combined.

4 Divide mixture evenly in the prepared

muffin pan. Press on mixture until firmly

packed. Set pan aside.

5 Place cream cheese, granulated sugar,

lemon juice, and vanilla extract into the

Precision Processor Bowl.

6 Select START/STOP until mixture is

creamy and well combined, scraping

down sides of bowl if needed.

7 Spoon cream cheese mixture into a bowl

and gently fold in whipped topping until

evenly incorporated.

8 Spoon cheesecake mixture into prepared

muffin pan and spread to level it.

Refrigerate at least 4 hours or overnight

before serving.

INGREDIENTS

1 sleeve (2 1/2 cups) honey graham crackers, chopped

1/4 cup light brown sugar

1/4 cup (4 tablespoons) unsalted butter, melted

1 package (8 ounces) cream cheese, softened

1/4 cup granulated sugar

1 teaspoon lemon juice

1/2 teaspoon vanilla extract

1 tub (8 ounces) whipped topping, thawed

SERVING

SUGGESTION

Top these individual

cheesecakes with

fresh berries or

chopped kiwi.

27

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TROPICAL FROZEN TREAT

PREP: 5 MINUTES

CONTAINER: PRECISION PROCESSOR™ BOWL

MAKES: 2 SERVINGS

DIRECTIONS

1 Place all ingredients into the Precision

Processor Bowl in the order listed.

2 Select START/STOP until desired

consistency is reached.

INGREDIENTS

3/4 cup macadamia milk

1 tablespoon lime juice

3/4 cup frozen mango chunks

3/4 cup frozen pineapple chunks

29

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STRAWBERRY MINT SORBET

PREP: 5 MINUTES

CONTAINER: PRECISION PROCESSOR™ BOWL

MAKES: 2 SERVINGS

DIRECTIONS

1 Place all ingredients into the Precision

Processor Bowl in the order listed.

2 PULSE 5 times, then select

START/STOP for 25 seconds.

INGREDIENTS

1 1/2 cups frozen strawberries

4 mint leaves

1/2 cup pomegranate juice

1 tablespoon coconut sugar

31

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OATMEAL CRANBERRY COOKIES

PREP: 20 MINUTES | COOK: 6–9 MINUTES

CONTAINER: PRECISION PROCESSOR™ BOWL

MAKES: 12 COOKIES

DIRECTIONS

1 Preheat oven to 350°F.

2 Position the Dough Blade Assembly

in the Precision Processor Bowl,

then add butter, sugars, egg, vanilla,

and cinnamon.

3 Select START/STOP for 15 seconds, or

until creamed. Scrape down sides of

bowl, then add remaining ingredients

in the order listed.

4 Select START/STOP for 30 seconds,

or until ingredients are combined.

5 Spoon dough onto a lightly greased

baking sheet in 12 mounds, spaced

about 2 inches apart. Bake 6 to 9

minutes. Allow cookies to cool slightly

before transferring to a cooling rack

to cool completely.

INGREDIENTS

6 tablespoons unsalted butter, room temperature,

cut in 1-inch pieces

1/2 cup granulated sugar

1/4 cup light brown sugar, firmly packed

1 egg

1/2 teaspoon vanilla

1/2 teaspoon cinnamon

3/4 cup all-purpose flour

1/4 teaspoon kosher salt

1/2 teaspoon baking powder

3/4 cup old-fashioned oats

1/2 cup dried cranberries

33

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DARK CHOCOLATE CHIP MOUSSE

PREP: 5 MINUTES

CONTAINER: PRECISION PROCESSOR™ BOWL

MAKES: 3 CUPS (4–6 SERVINGS)

DIRECTIONS

1 Place all ingredients into the Precision

Processor Bowl in the order listed.

2 Select START/STOP until desired

consistency is reached.

INGREDIENTS

1 1/2 cups heavy cream, chilled

1/4 cup dark chocolate syrup

1/3 cup semisweet chocolate chips

SERVING

SUGGESTION

Enjoy atop a bowl

of fresh berries

for a quick and

impressive dessert.

OH, THE

“PASTA”BILITIES.

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

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

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

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

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

HOW TO: GET NOODLES WITH STYLE

Trying out our recipes?

Experimenting with your own?

Use this guide for help choosing the best noodle style

and corresponding Blade Disc* for your particular dish.

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

come with your unit, check the parts list on the top panel of your box.

Additional Blade Discs can be purchased at ninjaaccessories.com

FETTUCCINE

GREEN DISC

SPAGHETTI

RED DISC

ANGEL HAIR

YELLOW DISC

RIBBON

BLUE DISC

PAPPARDELLE

ORANGE DISC

MIX

FUSION FUSION FUSION

FROZEN

DRINK

MIX

FUSION FUSION FUSION

FROZEN

DRINK

MIX

FUSION FUSION FUSION

FROZEN

DRINK

MIX

FUSION FUSION FUSION

FROZEN

DRINK

MIX

FUSION FUSION FUSION

FROZEN

DRINK

THICKTHIN

WHEN SPIRALIZING

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

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

Is ingredient not fully processing and just spinning on the Food Pusher?

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

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

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

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

PREPPING/COOKING

Why are my noodles broken or short? If the Collecting Bowl is overfilled, causing the Blade Disc to lift up

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

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

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

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

CHOOSING YOUR FRUITS AND VEGETABLES

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

Results will vary. No two fruits or vegetables are the same. For the best results, select fresh, firm, and

symmetrical ingredients.

FOR BEST RESULTS, PREPARE YOUR INGREDIENTS BEFORE SPIRALIZING

Peel ingredients with tough

skin, like sweet potatoes or

butternut squash.

Cut ingredient so it is no more than

3" wide. Trim evenly from all sides to

maintain a roughly cylindrical shape.

DO NOT cut in half lengthwise.

Cut both ends o ingredient to

create flat surfaces, helping to

secure ingredient to both the

Blade Disc pin and Food Pusher.

3" 3"

SPIRALIZER FOOD PREP SPIRALIZER TIPS

Trim ingredients so they are

no taller than the Feed Chute (4").

For butternut squash and potatoes,

the max recommended height is 3".

4”

4”

3”

Trim tapered ingredients like

carrots to make them more

symmetrical. Ingredients must

be larger than 1.5" in diameter.

1.5"

THERE’S OODLES

TO NOODLE.

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

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

Use this guide to turn everything from carrots to broccoli stems (yes, really) into fun noodles.

INGREDIENT PREP BLADE COOKING

METHOD COOK TIME

Apple Stem and

core removed

Angel Hair Raw N/A

Spaghetti, Fettuccine Sauté 4–6 minutes

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

Beet Peeled, ends sliced

o evenly

Angel Hair

Simmer 3–4 minutes

Roast (425˚) 6–8 minutes

Spaghetti Roast (425˚) 8–10 minutes

Broccoli Stem Florets removed, ends

sliced o evenly

Angel Hair Raw N/A

Spaghetti

Sauté 5–7 minutes

Roast (375˚) 5–7 minutes

Cucumber

Peeled (if desired),

trimmed to 4" long,

ends sliced o evenly

All blades Raw N/A

INGREDIENT PREP BLADE COOKING

METHOD COOK TIME

Butternut

Squash

Peeled, trimmed to

3" wide and 3" long,

ends sliced o evenly

Angel Hair, Spaghetti Sauté 4–6 minutes

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

Carrot Peeled, ends sliced

o evenly Angel Hair, Spaghetti

Sauté 5–7 minutes

Simmer 3–5 minutes

Roast (425˚) 5–8 minutes

Daikon Radish Peeled, ends sliced

o evenly

Angel Hair Simmer 2–3 minutes

Spaghetti Sauté 3–5 minutes

Onion Peeled

Pappardelle, Ribbon Sauté 3–4 minutes

Ribbon Deep Fry 3–5 minutes

Potato or

Sweet Potato

Peeled (if desired),

trimmed to

3" wide and 3" long,

ends sliced o evenly

Angel Hair, Spaghetti Sauté 5–7 minutes

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

Ribbon Deep Fry 3–5 minutes

Turnip Peeled, ends sliced

o evenly

Angel Hair Simmer 2–3 minutes

Spaghetti Roast (400˚) 8 minutes

Zucchini

Peeled (if desired),

trimmed to 4" long,

ends sliced o evenly

All blades Simmer 1–3 minutes

41

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SPICED SWEET POTATO WAFFLES

PREP: 15 MINUTES | COOK: 20 MINUTES

CONTAINER: AUTO-SPIRALIZER™ | BLADE DISC: SPAGHETTI

MAKES: 4 WAFFLES

DIRECTIONS

1 Preheat a waffle iron.

2 Position the Spaghetti Blade onto

assembled Collecting Bowl and

assemble Feed Chute Lid. Place sweet

potato into feed chute; secure on Blade

Disc pin. Firmly secure Food Pusher

in sweet potato. Select START/STOP;

process sweet potato. When complete,

remove leftover sweet potato from

Blade Disc; empty contents of Collecting

Bowl and set them aside. Repeat

process with remaining sweet potato.

3 Place a large skillet over medium heat

and coat with cooking spray. Add the

sweet potato noodles and cook, turning

frequently, 6 to 8 minutes, or until

noodles are softened.

4 Transfer noodles to a mixing bowl and

add pumpkin pie spice, baking powder,

and flour. Mix thoroughly. Add egg and

toss to combine.

5 Spray the waffle iron with cooking

spray and spoon in the noodle mixture.

6 Cook the waffles according to iron’s

settings. Serve with maple syrup,

bananas, and glazed pecans.

INGREDIENTS

2 medium sweet potatoes, peeled, cut into 3-inch cubes,

ends sliced off evenly

1 1/2 teaspoons pumpkin pie spice

1/2 teaspoon baking powder

2 tablespoons flour

1 large egg, beaten

1 teaspoon sugar

Maple syrup, for serving

2 ripe bananas, sliced, for serving

1/2 cup glazed pecans, for serving

43

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TUSCAN EGG & PANCETTA FRITTATA

PREP: 20 MINUTES | COOK: 25–35 MINUTES

CONTAINER: AUTO-SPIRALIZER™ | BLADE DISC: FETTUCCINE

MAKES: 4 SERVINGS

DIRECTIONS

1 Preheat oven to 375°F.

2 Position the Fettuccine Blade onto

assembled Collecting Bowl and

assemble Feed Chute Lid. Place

zucchini into feed chute; secure on

Blade Disc pin. Firmly secure Food

Pusher in zucchini. Select START/STOP;

process zucchini. Transfer zucchini

noodles to a colander and toss with a

pinch of salt to remove excess moisture.

3 Heat oil in a 10-inch nonstick ovenproof

skillet over medium heat. Add pancetta

and cook until crisp; set aside.

4 Place onion and red bell pepper into

skillet. Cook until onions are softened,

about 3 minutes. Add zucchini to skillet

and cook for additional 1 to 2 minutes.

Add pancetta back to skillet.

5 Whisk together eggs, Parmesan, salt,

black pepper, and basil in a small bowl.

6 Pour egg mixture over vegetables,

distributing evenly. Cook 2 minutes,

or until eggs begin to set.

7 Place skillet in oven. Bake 20 to 25

minutes, or until a wooden toothpick

inserted in center comes out clean.

Cut in 4 slices and serve with fresh

tomatoes or green salad.

INGREDIENTS

1 medium zucchini, ends trimmed to 4-inch length,

ends sliced off evenly

2 tablespoons olive oil

1/2 cup pancetta (4 ounces), chopped

1/2 small onion, minced

1 small red bell pepper, cored, chopped

6 large eggs

1/2 cup Parmesan cheese, grated

1/4 teaspoon salt

1/4 teaspoon pepper

2 tablespoons fresh basil, thinly sliced

PARSNIP POTATO DILL WAFFLES

WITH SMOKED SALMON

PREP: 15 MINUTES | COOK: 15 MINUTES

CONTAINER: AUTO-SPIRALIZER™ | BLADE DISC: SPAGHETTI

MAKES: 2 SERVINGS

DIRECTIONS

1 Preheat a waffle iron.

2 Position Spaghetti Blade onto assembled

Collecting Bowl and assemble Feed

Chute Lid. Place parsnip into feed

chute; secure on Blade Disc pin. Firmly

secure Food Pusher in parsnip. Select

START/STOP; process parsnip. When

complete, remove leftover parsnip

from Blade Disc; empty contents of

Collecting Bowl and set them aside.

Repeat process with remaining parsnip

and potato.

3 Add oil to a large sauté pan over

medium-high heat. Allow oil to heat

for 1 minute, then add parsnip and

potato noodles. Season with salt

and pepper. Cover and cook 5 minutes,

or until noodles are softened. Let

cool completely.

4 Combine cooked noodles, egg, and dill

in a mixing bowl.

5 Coat waffle iron with cooking spray.

Add parsnip mixture to waffle iron.

Cook waffles according to iron settings.

6 Serve topped with smoked salmon and

sour cream.

INGREDIENTS

2 large parsnips, peeled, ends trimmed

1 medium baking potato, peeled, trimmed to 3-inch cubes

1 tablespoon canola oil

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1 large egg

3 tablespoons fresh dill, minced

1/2 cup (4 ounces) smoked salmon, for serving

1/3 cup sour cream, for serving

45

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CARROT MORNING GLORY MUFFINS

PREP: 15 MINUTES | COOK: 20–25 MINUTES

CONTAINER: AUTO-SPIRALIZER™; PRECISION PROCESSOR™ BOWL | BLADE DISC: SPAGHETTI

MAKES: 8 MUFFINS

DIRECTIONS

1 Preheat oven to 350°F. Line an 8-cup

muffin pan with paper liners and coat

with cooking spray. Set aside.

2 Position Spaghetti Blade onto

assembled Collecting Bowl and

assemble Feed Chute Lid. Place carrot

into feed chute; secure on Blade Disc

pin. Firmly secure Food Pusher in

carrot. Select START/STOP; process

carrot. When complete, remove leftover

carrot from Blade Disc; empty contents

of Collecting Bowl and set them aside.

Repeat process with remaining carrot.

3 Remove Auto-Spiralizer from base;

replace with Precision Processor Bowl.

Place carrot noodles into Precision

Processor Bowl and PULSE to a

rice consistency.

4 Combine flour, cinnamon, salt, and

baking soda in a large bowl; make a

well in center of mixture. Add eggs,

applesauce, coconut oil, honey, brown

sugar, and vanilla to dry ingredients.

Stir just until dry ingredients are

moistened. Fold in carrots, walnuts,

shredded coconut, and raisins. Spoon

batter into baking cups, about 2/3 full.

5 Bake 20 to 25 minutes, or until a

wooden toothpick inserted in center

comes out clean. Cool on wire rack

before serving.

INGREDIENTS

2 large carrots, peeled, trimmed

1 cup flour

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 teaspoon baking soda

2 eggs, beaten

1/2 cup unsweetened applesauce

3 tablespoons coconut oil

2 tablespoons honey

1/4 cup brown sugar

1/2 teaspoon vanilla

1/4 cup chopped raw walnuts

1/4 cup shredded coconut

1/4 cup golden raisins

47

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RECIPE

SUGGESTION

Keep pancakes

warm in a 300°F

oven while cooking

remaining batches.

SCALLION PANCAKES

WITH GINGER SOY DIPPING SAUCE

PREP: 15 MINUTES | COOK: 20 MINUTES

CONTAINER: AUTO-SPIRALIZER™ | BLADE DISC: SPAGHETTI

MAKES: 8–10 PANCAKES

DIRECTIONS

1 Place all Ginger Soy Dipping Sauce

ingredients into a bowl and whisk until

combined; set aside.

2 Position Spaghetti Blade onto Collecting

Bowl and assemble Feed Chute Lid.

Place potato into feed chute; secure

on Blade Disc pin. Firmly secure Food

Pusher in potato. Select START/STOP;

process potato. When complete,

remove leftover potato from Blade Disc;

empty contents of Collecting Bowl and

set them aside. Repeat process with

remaining potatoes.

3 Squeeze excess moisture from potato

noodles with paper towels. Add scallions,

flour, eggs, salt, and pepper to potatoes

and toss to combine.

4 Heat 3 tablespoons oil in a large nonstick

skillet over medium heat. Form 1/4-cup

portions of potato mixture and place

in pan. Flatten with spatula to form

4 pancakes. Fry until bottoms are golden

brown, about 4 to 5 minutes. Flip over

and fry until golden brown and crisp,

an additional 3 to 4 minutes.

5 Transfer pancakes to paper towels to drain.

Repeat process with remaining potato

mixture, adding more oil as needed. Serve

with Ginger Soy Dipping Sauce.

INGREDIENTS

3 medium white potatoes, peeled, trimmed

1/2 cup scallions, finely chopped

2 tablespoonsall-purpose flour

2large eggs, beaten

1/2 teaspoonsalt

1/4 teaspoon black pepper

6 tablespoons canola oil, divided

GINGER SOY DIPPING SAUCE

1/2 cup soy sauce

2 tablespoons rice wine vinegar

1 tablespoon fresh ginger, minced

1 teaspoon sugar

1/4 teaspoon sesame oil

1 scallion, sliced thin

49

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ROASTED BEET SALAD WITH

ARUGULA, GOAT CHEESE & WALNUTS

PREP: 20 MINUTES | COOK: 10 MINUTES

CONTAINER: AUTO-SPIRALIZER™ | BLADE DISC: SPAGHETTI

MAKES: 3–4 SERVINGS

DIRECTIONS

1 Preheat oven to 400°F.

2 Place all dressing ingredients in a bowl

and whisk until combined; set aside.

3 Position the Spaghetti Blade onto

assembled Collecting Bowl and assemble

Feed Chute Lid. Place beet into feed

chute; secure on Blade Disc pin. Firmly

secure Food Pusher in beet. Select

START/STOP; process beet. When

complete, remove leftover beet from

Blade Disc; empty contents of Collecting

Bowl and set them aside. Repeat process

with remaining beets.

4 Toss beet noodles with olive oil, salt, and

pepper. Spread evenly on a sheet pan.

Bake beets for 8 to 10 minutes, stirring

halfway through. Remove from oven and

set aside.

5 Toss arugula and red onion in a bowl with

2 tablespoons dressing. Toss beets in a

separate bowl with 1 tablespoon dressing.

6 Arrange greens on plates. Top with beets,

oranges, goat cheese, and walnuts.

Drizzle with remaining dressing.

INGREDIENTS

DRESSING

1 tablespoons sherry wine vinegar

2 tablespoons orange juice

1 teaspoon minced shallots

1/4 teaspoon sugar

6 tablespoons extra virgin olive oil

Salt and pepper, to taste

SALAD

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

2 tablespoons olive oil

1/2 teaspoon salt

1/4 teaspoon ground black pepper

3 cups arugula

1/2 small red onion, peeled, thinly sliced

2 large navel oranges, peeled, sliced, pith removed

1 container (4 ounces) crumbled goat cheese

1/4 cup walnuts, roughly chopped

RECIPE

SUGGESTION

This is also a great

recipe for your Angel

Hair Blade Disc.

51

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CURRIED BROCCOLI CARROT SALAD

PREP: 20 MINUTES

CONTAINER: AUTO-SPIRALIZER™ | BLADE DISC: SPAGHETTI

MAKES: 3–4 SERVINGS

DIRECTIONS

1 Place all dressing ingredients into a bowl

and whisk until combined; set aside.

2 Position the Spaghetti Blade onto

assembled Collecting Bowl and

assemble Feed Chute Lid. Place broccoli

stalk into feed chute; secure on Blade

Disc pin. Firmly secure Food Pusher

in broccoli stalk. Select START/STOP;

process broccoli stalk. When complete,

remove leftover broccoli stalk from

Blade Disc; empty contents of Collecting

Bowl and set them aside. Repeat

process with remaining broccoli stalk

and carrots.

3 Place broccoli noodles, carrot noodles,

and cabbage into a large mixing bowl.

Add dressing and toss to combine.

Toss with onion, raisins, almonds, and

parsley before serving.

INGREDIENTS

DRESSING

3/4 cup plain Greek yogurt

1 tablespoon white wine vinegar

1 tablespoon orange juice

1 teaspoon curry powder

1 teaspoon salt

1 teaspoon ground black pepper

SALAD

2 large broccoli stalks, trimmed, outer layer peeled

2 large carrots, peeled

1/2 small red cabbage, thinly sliced

1/4 red onion, peeled, chopped

1/2 cup golden raisins

1/4 cup blanched sliced almonds

2 tablespoons fresh flat-leaf parsley, minced

53

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SHRIMP SCAMPI WITH

ZUCCHINI NOODLES

PREP: 20 MINUTES | COOK: 10 MINUTES

CONTAINER: AUTO-SPIRALIZER™ | BLADE DISC: FETTUCCINE

MAKES: 4 SERVINGS

DIRECTIONS

1 Position the Fettuccine Blade onto

assembled Collecting Bowl and

assemble Feed Chute Lid. Place

zucchini into feed chute; secure on

Blade Disc pin. Firmly secure Food

Pusher in zucchini. Select START/STOP;

process zucchini. When complete,

remove leftover zucchini from Blade

Disc; empty contents of Collecting Bowl

and set them aside. Repeat process

with remaining zucchini.

2 In a large skillet, heat 1 tablespoon

olive oil over medium heat. Add

zucchini noodles and sauté 2 to 3

minutes, or until just tender. Transfer

to a bowl and set aside.

3 Add 2 tablespoons olive oil to the same

skillet over medium-high heat. Add

shallots, garlic, salt, and pepper. Sauté

for 2 minutes.

4 Add wine to skillet and bring to simmer.

Cook until reduced by half, 1 to 2 minutes.

5 Add lemon juice and shrimp to skillet

and sauté 2 to 3 minutes, or until heated

through. Stir in parsley and butter.

6 Add zucchini to skillet and carefully stir

with sauce to heat through. Serve warm.

INGREDIENTS

3 medium zucchini, trimmed to 4-inch length,

ends sliced off evenly

3 tablespoons extra virgin olive oil, divided

3/4 pound medium cooked shrimp, tails removed

2 shallots, minced

1 teaspoon garlic, minced

3/4 teaspoon kosher salt

1/2 teaspoon pepper

1/2 cup dry white wine

Juice of 1 lemon

3/4 pound medium cooked shrimp, tails removed

1/2 cup flat-leaf parsley, chopped

2 tablespoons unsalted butter

55

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BUTTERNUT SQUASH MAC ’N’ CHEESE

PREP: 15 MINUTES | COOK: 40–45 MINUTES

CONTAINER: AUTO-SPIRALIZER™ | BLADE DISC: SPAGHETTI

MAKES: 4–6 SERVINGS

DIRECTIONS

1 Preheat oven to 375°F.

2 Position the Spaghetti Blade onto

assembled Collecting Bowl and assemble

Feed Chute Lid. Place squash into feed

chute; secure on Blade Disc pin. Firmly

secure Food Pusher in squash. Select

START/STOP; process squash.

3 Place the squash noodles on a large

baking sheet and drizzle with

1 tablespoon olive oil. Gently toss

to coat. Bake 5 to 7 minutes.

4 Heat 2 tablespoons olive oil in a small

skillet. Sauté garlic for 2 to 3 minutes.

Add bread crumbs and thyme. Cook,

stirring constantly, until crumbs are

golden brown. Transfer to a bowl and

add Parmesan; set aside.

5 Melt butter in a saucepan over medium

heat. Whisk in flour and cook for 2

minutes, stirring constantly. Whisk in milk,

half & half, mustard, salt, and pepper and

bring to a boil. Turn down heat to medium

and simmer 3 to 4 minutes, whisking

frequently, until thick and smooth.

6 Remove mixture from heat and add

Gruyère and cheddar cheeses. Stir until

melted. Stir sauce with squash noodles

and pour into a 3-quart baking dish.

Top with the bread crumb topping.

7 Bake 25 to 30 minutes, or until sauce

is bubbly and browned on top.

INGREDIENTS

1 medium butternut squash, peeled, bulb end removed,

trimmed to 3-inch cubes

3 tablespoons olive oil, divided

1 small clove garlic, peeled, minced

3/4 cup panko bread crumbs

1 tablespoon fresh thyme, finely chopped

1/4 cup Parmesan cheese, grated

1/4 cup unsalted butter

3 tablespoons all-purpose flour

1 cup whole milk

1 1/2 cups half & half

1/2 teaspoon dry mustard

1 teaspoon salt

1/2 teaspoon ground black pepper

1 1/2 cups Gruyère cheese, grated

1 cup extra-sharp cheddar cheese, grated

57

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ZUCCHINI SPAGHETTI WITH

BASIL PESTO & SWEET PEAS

PREP: 15 MINUTES | COOK: 5 MINUTES

CONTAINER: AUTO-SPIRALIZER™; PRECISION PROCESSOR™ BOWL | BLADE DISC: SPAGHETTI

MAKES: 3–4 SERVINGS

DIRECTIONS

1 Position the Spaghetti Blade onto

assembled Collecting Bowl and

assemble Feed Chute Lid. Place

zucchini into feed chute; secure on

Blade Disc pin. Firmly secure Food

Pusher in zucchini. Select START/STOP;

process zucchini. When complete,

remove leftover zucchini from Blade

Disc; empty contents of Collecting Bowl

and set them aside. Repeat process

with remaining zucchini.

2 To prepare pesto, remove Auto-

Spiralizer from base; replace with

Precision Processor Bowl. Place basil,

garlic, pine nuts, Parmesan, salt, and

pepper into the Precision Processor

Bowl. PULSE until coarsely chopped.

Add olive oil and select START/STOP

until smooth. Set aside.

3 Heat 1 tablespoon olive oil in a 12-inch

nonstick skillet over medium-high heat.

Add zucchini noodles and cook 2 to

3 minutes, or until just tender, stirring

gently. Add pesto, peas, and tomatoes

and cook until just heated, about 1

minute. Garnish with fresh basil leaves.

DO NOT BLEND HOT INGREDIENTS.

INGREDIENTS

3 medium zucchini, trimmed to 4-inch length,

ends sliced off evenly

Pinch salt

1 tablespoon olive oil

1 cup frozen sweet peas, thawed

1 cup grape tomatoes, sliced in half

6 fresh basil leaves, for garnish

PESTO

3 cups fresh basil leaves

2 cloves garlic, peeled

1/3 cup pine nuts

1/4 cup freshly grated Parmesan cheese

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/2 cup olive oil

59

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ZUCCHINI NOODLES WITH

SAUSAGE & BROCCOLI RABE

PREP: 20 MINUTES | COOK: 15–20 MINUTES

CONTAINER: AUTO-SPIRALIZER™ | BLADE DISC: FETTUCCINE

MAKES: 4 SERVINGS

DIRECTIONS

1 Position the Fettuccine Blade onto assembled

Collecting Bowl and assemble Feed Chute

Lid. Place zucchini into feed chute; secure on

Blade Disc pin. Firmly secure Food Pusher

in zucchini. Select START/STOP; process

zucchini. When complete, remove leftover

zucchini from Blade Disc; empty contents of

Collecting Bowl and set them aside. Repeat

process with remaining zucchini.

2 Heat 2 tablespoons olive oil in a large skillet

over medium-high heat. Add broccoli rabe and

sauté 2 to 3 minutes, stirring occasionally. Add

water and cover. Cook for 3 to 5 minutes, until

tender. Remove from skillet and set aside.

3 Carefully wipe out excess liquid from pan and

return to heat. Heat 1 tablespoon olive oil and

add sausage, breaking apart with spatula to

crumble. Add garlic and Blade Disc; empty

contents of Collecting Bowl and set them

aside. and cook 5 to 7 minutes, or until sausage

is cooked through.

4 Add chicken broth and sun-dried tomatoes.

Simmer 2 to 3 minutes, then add lemon juice.

5 In a separate skillet, heat remaining tablespoon

olive oil over medium-high heat. Add zucchini

noodles and stir until heated through and just

slightly softened, about 2 to 3 minutes.

6 Top noodles with the sausage and broccoli

rabe mixture. Garnish with crushed red pepper.

INGREDIENTS

3 medium zucchini, trimmed to 4-inch length,

ends sliced off evenly

1/4 cup extra virgin olive oil, divided

1 bunch broccoli rabe, cut in 2-inch pieces

1/3 cup water

4 sweet Italian sausage links, casing removed

4 medium garlic cloves, peeled, minced

1/2 teaspoon crushed red pepper,

plus more for garnish

1/2 cup chicken broth

6 sun-dried tomatoes packed in oil, thinly sliced

Juice of 1 lemon

RECIPE

SUGGESTION

This is also a great

recipe for your

Ribbon Blade Disc.

61

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SIMPLE CHICKEN ZOODLE SOUP

PREP: 20 MINUTES | COOK: 15 MINUTES

CONTAINER: AUTO-SPIRALIZER™ | BLADE DISC: SPAGHETTI

MAKES: 4 SERVINGS

DIRECTIONS

1 Position the Spaghetti Blade onto

assembled Collecting Bowl and

assemble Feed Chute Lid. Place carrot

into feed chute; secure on Blade Disc

pin. Firmly secure Food Pusher in

carrot. Select START/STOP; process

carrot. When complete, remove leftover

carrot from Blade Disc; empty contents

of Collecting Bowl and set them aside.

Repeat process with remaining carrot

and zucchini, keeping carrot and

zucchini noodles separate.

2 Heat 1 tablespoon olive oil in a medium

stockpot over medium heat. Season

chicken with salt and pepper and add

to pot. Cook 3 minutes, or until golden

brown. Remove chicken from pot and

set aside.

3 Add remaining olive oil, garlic, celery,

and onion to pot. Cook 2 to 3 minutes,

stirring occasionally.

4 Add broth, thyme, and bay leaves

to pot. Turn up heat and bring to a

boil. Add chicken and carrot noodles.

Reduce heat back to medium and

simmer 5 to 7 minutes, or until

vegetables are tender.

5 Add zucchini noodles to pot and

simmer soup for additional 2 minutes,

or until zucchini is tender. Stir in fresh

parsley and serve.

INGREDIENTS

2 large carrots, peeled, ends trimmed

1 small zucchini, trimmed to 4-inch length,

ends sliced off evenly

2 tablespoons olive oil, divided

Salt and pepper, to taste

1/2 pound uncooked chicken breast tenders, diced

1 clove garlic, peeled, minced

2 celery ribs, chopped

1 small onion, peeled, chopped

5 cups low-sodium chicken broth

1 teaspoon fresh thyme, chopped

2 bay leaves

2 tablespoons fresh parsley leaves, chopped

63

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CHOCOLATE CHIP ZUCCHINI BREAD

PREP: 15 MINUTES | COOK: 50 MINUTES

CONTAINER: AUTO-SPIRALIZER™ | BLADE DISC: SPAGHETTI

MAKES: 1 LOAF

DIRECTIONS

1 Preheat oven to 350°F. Grease a

9x5-inch loaf pan.

2 Position the Spaghetti Blade onto

assembled Collecting Bowl and assemble

Feed Chute Lid. Place zucchini into feed

chute; secure on Blade Disc pin. Firmly

secure Food Pusher in zucchini. Select

START/STOP; process zucchini. Remove

zucchini noodles from Auto-Spiralizer and

wrap them in paper towels, then squeeze

out excess moisture. Set noodles aside.

3 Combine flour, baking powder, baking

soda, salt, cinnamon, and nutmeg in a

bowl. Set aside.

4 In a large bowl, beat eggs with a whisk.

Add sugar and continue beating until

well blended. Stir in zucchini noodles,

oil, vanilla, chocolate chips, walnuts,

and orange zest. Stir in flour mixture.

Pour into prepared loaf pan.

5 Bake 50 minutes, or until a knife

inserted in center comes out clean.

Remove loaf from pan and let cool

before serving.

INGREDIENTS

1 medium zucchini, trimmed to 4-inch length,

ends sliced off evenly

2 3/4 cups all-purpose flour

1/2 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

3 eggs

1 1/2 cups granulated sugar

1 cup vegetable oil

2 teaspoons vanilla extract

1 cup semisweet chocolate chips

1 cup chopped walnuts

1 tablespoon orange zest

65

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FRESH PEAR GALETTE

PREP: 15 MINUTES | COOK: 30–35 MINUTES

CONTAINER: AUTO-SPIRALIZER™; PRECISION PROCESSOR™ BOWL | BLADE DISC: SPAGHETTI

MAKES: 4–6 SERVINGS

DIRECTIONS

1 Preheat oven to 375°F. Prepare Pate Sucrée

according to directions below (if not using a

store-bough pie crust).

2 Position the Spaghetti Blade onto assembled

Collecting Bowl and assemble Feed Chute Lid.

Place pear into feed chute; secure on Blade Disc

pin. Firmly secure Food Pusher in pear. Select

START/STOP; process pear. When complete,

remove leftover pear from Blade Disc; empty

contents of Collecting Bowl and set them side.

Repet process with remining per.

3 Roll pastry dough on a floured board to form

a 14-inch round. Place dough on a baking

sheet. Brush dough with apricot preserves

and fan pear slices into a circle, leaving a

2-inch border. Fold border up and around

pears, pressing gently. Brush edge of dough

with egg and sprinkle with raw sugar.

4 Bake 30 to 35 minutes, or until crust is golden

brown and pears are cooked through. Let cool

slightly before serving.

DIRECTIONS

1 Using the Dough Blade, place the flour,

sugar, egg, salt, and butter into the Precision

Processor Bowl.

2 PULSE until just combined. Add the ice water

and PULSE until dough forms a rough ball.

Remove and form into a firm ball, then flatten

into a round disc shape. Chill before using.

PÂTE SUCRÉE (SWEET PASTRY DOUGH)

INGREDIENTS

1 cup unbleached, all-purpose flour

1 tablespoon sugar

1 egg

1/8 teaspoon salt

2 tablespoons cold butter, cut in small pieces

1/4 cup ice water

CINNAMON APPLE SPIRALS

PREP: 10 MINUTES | COOK: 6–7 MINUTES

CONTAINER: AUTO-SPIRALIZER™ | BLADE DISC: FETTUCCINE

MAKES: 2 SERVINGS

DIRECTIONS

1 Position the Fettuccine Blade onto the

Collecting Bowl and assemble Feed

Chute Lid. Place apple into feed chute;

secure on Blade Disc pin. Firmly secure

Food Pusher in apple. Select START/

STOP; process apple. When complete,

remove leftover apple from Blade Disc;

empty contents of Collecting Bowl and

set them aside. Repeat process with

remaining apple.

2 Melt butter in a skillet over medium-high

heat. Add apples to pan, spreading evenly.

3 Sprinkle apples with cinnamon and brown

sugar. Cover and cook for 6 to 7 minutes,

or until softened.

INGREDIENTS

2 medium apples, peeled, trimmed

2 tablespoons unsalted butter

1 1/2 teaspoons cinnamon

2 tablespoons light brown sugar

INGREDIENTS

2 large ripe pears, trimmed

1 recipe Pate Sucrée (see recipe below)

(or 1 store-bought pie crust)

3 tablespoons apricot preserves

1 egg, beaten

2 tablespoons raw sugar

64 Questions? 1-877-646-5288 | ninjakitchen.com

NN310_IG_30Recipe_170519

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