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Recipes
Roasted Red Pepper Sauce (Yields 1 qt.)
1 (24 oz.) jar roasted peppers,
1 cup half and half
drained and chopped
Pinch crushed red pepper
(optional
)
1 oz. basil leaves, chopped
1
⁄
2
Tbsp. black pepper
3
⁄
4
cup shredded parmesan cheese
1
⁄
2
Tbsp. salt
4 cloves garlic, chopped
3 Tbsp. olive oil
Place red peppers, basil, parmesan, garlic, half and half, and seasonings into the
glass jar. Place cover on top and process using the “CREAM” function. After 30
seconds, remove the measuring cup from the jar cover and slowly add the olive oil
to the blender. When complete, pour contents of blender into a sauce pan and heat
on medium heat stirring constantly for 10 minutes. Sauce is now ready to be served
over cooked noodles, chicken or shrimp.
Cookies and Mint Ice Cream Shake (Yields 16 fl. oz.)
1 pint vanilla ice cream
12 chocolate covered mint cookies
1 oz. white créme de cacao
1 oz. milk
1 oz. green créme de menthe
Place vanilla ice cream into the very bottom of the blender jar. Pour créme de cacao
and créme de menthe over the ice cream. Add mint cookies and milk. Cover and
blend on “SPEED 5” for 60 seconds. Once blending is complete, pulse 3 times to
make sure all cookies are broken up.
Chocolate Variation: Substitute chocolate ice cream for vanilla ice cream and white
créme de menthe for green créme de menthe. Add 1 Tbsp. chocolate syrup to the
jar and proceed with recipe.
Non-alcoholic Variation: Omit créme de cacao and créme de menthe. Increase
milk to 3 oz. and add 2 Tbsp. chocolate syrup.
Recipes
Ultimate Green Goddess Dressing/Dip (Yields 2 cups)
1 cup sour cream
1
⁄
4
cup chives, roughly chopped
1
⁄
4
cup mayonnaise
1
⁄
4
cup parsley, roughly chopped
6 oz. cream cheese, softened
3 Tbsp tarragon, roughly chopped
and broken into chunks
1
⁄
4
cup buttermilk
2 small garlic cloves
1 tsp. salt
1 small shallot, roughly chopped
1 tsp. fish sauce (optional)
1
⁄
4
cup green onion tops, roughly chopped
Place all ingredients in order into the blender jar. Cover and blend at “SPEED 7” for
80 seconds. Once blending is complete, remove lid and scrape down the sides of the
blender jar. Replace the cover and pulse 6 times or until no large chunks remain.
Easy Gluten- and Dairy-free Corn Chowder
1 Tbsp. olive oil, divided
1 bay leaf
1 large red pepper, small dice
3
1
⁄
2
cups corn (frozen or fresh)
1 onion, small dice
1 qt. chicken stock (gluten free)
2 ribs celery, medium dice
Salt and pepper to taste
1 large potato, peeled and small dice
Fresh chopped cilantro
1 tsp fresh thyme, chopped
Sliced green onions
In a large 3 qt. sauce pan, heat
1
⁄
2
Tbsp. of olive oil over medium heat. Add red pep-
per and
1
⁄
4
cup of chopped onions. Sauté, stirring occasionally, until vegetables are
slightly caramelized. Remove pepper and onion mixture from the sauce pan and
reserve. Add 1/2 cup corn to the reserved onions and pepper.
Using the same sauce pan, heat the remaining
1
⁄
2
Tbsp. olive oil over medium heat.
Add remaining raw onion, celery and potato. Sauté, stirring frequently, until celery
is tender (about 8 minutes). Add thyme, bay leaf, remaining corn and chicken stock.
Bring to a boil and simmer 30 minutes. Turn off heat and let sit for 30 minutes to cool
before blending.
Add contents of sauce pan to the blender jug. Cover with lid making sure to remove
the measuring cup in order to allow any residual steam to escape. Cover lid with a
towel and process using the “PURÉE” option from the menu. After the soup has been
puréed, pour it back into the sauce pan, add pepper/onion/corn mixture and heat to
appropriate serving temperature. Season with salt and pepper. Serve.
Garnish with chopped cilantro and sliced green onion.
