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D I P S & S AU C E SCHIMICHURRI SAUCEPREP: 10 MINUTESBLADE: HIGH-SPEED BLADEMAKES: 3 CUPSINGREDIENTSDIRECTIONS2 cups fresh Italian parsley, stems removed1 Place the High-Speed Blade into the Jar,then add all ingredients in the order listed.1 cup extra virgin olive oil/ cup red wine vinegar1 2/ cup fresh cilantro leaves, stems removed1 22 Pulse 3 times, then run continuously for 15 seconds,or until ingredients are well blended.8 cloves garlic, peeled/ teaspoon crushed red pepper3 41 teaspoon ground cumin1 teaspoon kosher saltSERVINGSUGGESTIONTry this sauce ontop of flank steak orgrilled vegetablesQuestions? ninjakitchen.com37

D I P S & S AU C E SPEANUT DRESSINGPREP: 5 MINUTESBLADE: HIGH-SPEED BLADEMAKES: 2 CUPSINGREDIENTSDIRECTIONS8 cloves garlic, peeled1 Place the High-Speed Blade into the Jar,then add all ingredients in the order listed./ cup agave nectar1 2/ cup rice wine vinegar2 Pulse 3 times, then run continuously for30 seconds or until desired consistencyis achieved.1 cup peanut butter3 Garnish with sesame seeds, if desired.Sesame seeds, for garnish4 Serve with Spicy Peanut Chopped Salad(page 65)./ cup soy sauce1 21 238DIPS & SAUCES

D I P S & S AU C E SCARROT HUMMUSPREP: 30 MINUTESCOOK: 20 MINUTESCOOL: 20 MINUTESBLADE: HIGH-SPEED BLADEMAKES: 8 SERVINGSINGREDIENTSDIRECTIONS2 cups carrots, peeled, cut in 1-inch pieces1 Preheat oven to 425 F.3 cloves garlic, peeled2 Place carrots and garlic in a bowl and tosswith olive oil and 1 /2 teaspoon salt. Roast for20 minutes. Remove from oven and let cool20 minutes./ cup extra virgin olive oil1 41 1 /2 teaspoons kosher salt, divided1 cup canned chickpeas, drained/ cup vegetable stock1 2/ cup fresh lemon juice1 4/ teaspoon cayenne pepper1 21 teaspoon paprika3 Place the High-Speed Blade into the Jar,then add all ingredients in the order listed.4 Pulse 6 to 10 times, then run continuously for60 seconds, or until ingredients are well combined.5 Serve hummus with Pita Bread (page 59).DO NOT BLEND HOT INGREDIENTS.TIPFeel like switchingup your hummus?Swap in edamameor cooked beets forthe roasted carrots.Questions? ninjakitchen.com41

SOUPSTOMATO BASIL SOUPPREP: 10 MINUTESCOOK: 40 MINUTESCOOL: 15–20 MINUTESBLADE: HIGH-SPEED BLADEMAKES: 6 SERVINGSINGREDIENTSDIRECTIONS8 tomatoes, cored, cut in half1 Preheat oven to 400 F.2 small yellow onions, peeled, cut in quarters2 Place tomatoes (cut-side down), onions, andgarlic onto baking sheet. Drizzle with olive oiland 1 teaspoon salt. Toss to evenly coat.12 cloves garlic, peeled/ cup olive oil1 41 1 /2 teaspoons kosher salt, dividedSOUPS/ cup chicken stock3 45 fresh basil leaves/ teaspoon dried oregano1 23 Roast for 30 minutes, or until tomatoes and onionshave released moisture and are extremely soft.4 Remove mixture from oven and let cool15 to 20 minutes.5 Place the High-Speed Blade into the Jar,then add cooled vegetables, chicken stock,1 /2 teaspoon salt, basil, and oregano.6 Pulse 3 times, then run continuously for60 seconds or until desired consistencyis achieved.7 Transfer soup to medium pot overmedium-high heat and cook for 10 minutes,or until heated through.DO NOT BLEND HOT INGREDIENTS.Questions? ninjakitchen.com43

SOUPSROASTED BUTTERNUTSQUASH & APPLE SOUPPREP: 10 MINUTESCOOK: 55 MINUTESCOOL: 15–20 MINUTESBLADE: HIGH-SPEED BLADEMAKES: 4 SERVINGSINGREDIENTSDIRECTIONS2 cups butternut squash,peeled, cut in 1-inch pieces1 Preheat oven to 400 F.1 green apple, cut in quarters, sliced2 cloves garlic, peeled2 tablespoons olive oil1 teaspoon salt, divided/ teaspoon paprika1 42 cups chicken stockPinch ground black pepper2 Place butternut squash, apple, and garliconto baking sheet. Drizzle with olive oiland 1/2 teaspoon salt. Toss to evenly coat.Roast for 40 minutes.3 Sprinkle with paprika, then place backin oven and roast for another 5 minutes.4 Remove mixture from oven and let coolfor 15 to 20 minutes.5 Place the High-Speed Blade into the Jar,then add cooled squash mixture,chicken stock, 1/2 teaspoon salt, and pepper.6 Pulse 3 times, then run continuously for60 seconds or until desired consistencyis achieved.7 Transfer soup to medium pot overmedium-high heat and cook for10 minutes, or until heated through.DO NOT BLEND HOT INGREDIENTS.Questions? ninjakitchen.com45

SOUPSCREAMYASPARAGUS SOUPPREP: 10 MINUTESCOOK: 40 MINUTESCOOL: 15–20 MINUTESBLADE: HIGH-SPEED BLADEMAKES: 2 SERVINGSINGREDIENTSDIRECTIONS1 bunch (11 ounces) asparagus, cut in 1-inch pieces1 Preheat oven to 400 F.1 small onion, peeled, cut in half2 Place asparagus and onion onto baking sheet.Drizzle with olive oil and 1 teaspoon salt. Toss toevenly coat. Roast for 30 minutes, flipping after15 minutes.2 tablespoons olive oil1 1 /2 teaspoons kosher salt, divided1 cup chicken stockPinch ground black pepper1 tablespoon cream3 Remove vegetables from oven and let coolfor 15 to 20 minutes.4 Place the High-Speed Blade into the Jar, then addcooled vegetables, chicken stock, 1/2 teaspoonsalt, and pepper.5 Pulse 3 times, then run continuously for60 seconds or until desired consistencyis achieved.6 Transfer soup to medium pot over medium-highheat. Add cream, stirring to combine. Cook for10 minutes, or until heated through.DO NOT BLEND HOT INGREDIENTS.46SOUPS

MAINS & SIDESRAINBOWCAULIFLOWER RICEPREP: 15 MINUTESCOOK: 5 MINUTESBLADE: TOTAL CRUSHING & POWER CHOPPING BLADEMAKES: 3 SERVINGSINGREDIENTSDIRECTIONS1 medium carrot, peeled, cut in 1-inch pieces1 Place the Total Crushing & Power ChoppingBlade into the Jar, then add carrot, garlic, andwhite and purple cauliflower. Pulse 4 to 6 times,or until evenly combined.2 cloves garlic, peeled1 1 /2 cups white cauliflower, cut in 1-inch florets1 1 /2 cups purple cauliflower, cut in 1-inch floretsMAINS & SIDES2 tablespoons sesame oil2 green onions, chopped/ cup peas1 22 1 /2 tablespoons soy sauce2 Add sesame oil to a medium sauté pan overmedium-high heat. Allow pan to heat for1 minute, then add cauliflower mixture. Cook for5 minutes, or until cauliflower is tender, stirringoccasionally. Add remaining ingredients andcook for 2 minutes, or until heated through./ teaspoon kosher salt1 2/ teaspoon black pepper1 4Questions? ninjakitchen.com49

MAINS & SIDESMARGHERITA PIZZAPREP: 20 MINUTESRISE: 1 HOURCOOK: 20–25 MINUTESBLADE: DOUGH BLADEMAKES: 2 (10-INCH) PIZZASINGREDIENTSDIRECTIONSDough1 Place the Dough Blade into the Jar,then add yeast, sugar, and warm waterand let sit until foamy, about 5 minutes.1 packet (2 / teaspoons) active dry yeast1 41 1 /2 teaspoons sugar/ cup warm water2 32 cups all-purpose flour/ teaspoon kosher salt1 2/ cup extra virgin olive oil1 42 Add flour, salt, and olive oil to the Jar.Run continuously for 30 seconds,or until a dough ball forms.3 Place dough ball in a lightly oiled bowl and coverloosely with plastic wrap. Let rise in a warm placefor 1 hour, or until dough ball doubles in size.Toppings4 Once dough has risen, preheat oven to 400 F./ cup pizza sauce5 Cut dough ball in half. Roll out one half into a10-inch disc and place on a lightly oiled bakingpan. Repeat with other half.1 22 cups shredded mozzarella/ pint (about 1 cup) grape tomatoes, cut in half1 2Kosher salt and black pepper, to taste/ cup fresh basil leaves, for garnish1 26 Top each rolled-out dough with 1 /4 cup pizzasauce, spreading it out in a thin and even layer.Sprinkle on mozzarella and top with tomatoes.Season with salt and pepper to taste.7 Bake 20 to 25 minutes, or until crust isgolden brown and cooked through.Garnish with fresh basil.TIPAdd up to 1 /4 cupflour if dough istoo wet or up to atablespoon of waterif dough is too dry.Questions? ninjakitchen.com51

MAINS & SIDESBUFFALO CHICKENBURGERSPREP: 15 MINUTESCOOK: 10 MINUTESBLADE: TOTAL CRUSHING & POWER CHOPPING BLADEMAKES: 4 BURGERSINGREDIENTSDIRECTIONSBurgers1 Place the Total Crushing & Power ChoppingBlade into the Jar, then add all burgeringredients, except olive oil, in the order listed.Pulse 4 to 6 times, or until finely ground.1 pound uncooked boneless skinlesschicken breasts, cut in 1-inch pieces1 small carrot, peeled, cut in 1-inch pieces(about 1 /2 cup)1 small stalk celery, cut in 1-inch pieces(about 1 /2 cup)/ cup crumbled blue cheese1 4/ cup cayenne pepper sauce,plus more for drizzling1 4/ cup bread crumbs1 41 egg2 tablespoons olive oilFor Serving4 potato buns, toasted1 cup mixed greens or romaine lettuce/ cup chunky blue cheese dressing1 252MAINS & SIDES2 Heat olive oil in a large skillet over medium-highheat. Form meat mixture into 4 patties and placethem in the skillet. Cook 5 minutes per side, oruntil internal temperature reaches 165 F.3 Serve burgers on buns and top with lettuce,blue cheese dressing, and an extra drizzle ofcayenne pepper sauce.

MAINS & SIDESSPICY BURRITO BOWLPREP: 30 MINUTESCOOK: 10 MINUTESBLADE: TOTAL CRUSHING & POWER CHOPPING BLADEMAKES: 4 SERVINGSINGREDIENTSDIRECTIONSFilling1 Place the Total Crushing & Power ChoppingBlade into the Jar, then add pork, garlic, redpepper, red onion, chipotle pepper, lime zestand juice, honey, and salt.1 pound uncooked boneless pork chops,cut in 1-inch pieces2 cloves garlic, peeled/ large red bell pepper, cut in 1-inch pieces1 2/ red onion, peeled, cut in 1-inch pieces1 21 chipotle pepper in adobo sauceZest and juice from 1 large lime(1 teaspoon zest and 1 tablespoonplus 1 teaspoon juice)1 tablespoon honey2 Pulse 5 times, or until ingredients arefinely ground.3 Heat oil in a large skillet over medium-high heat.Add meat mixture and cook about 10 minutes,stirring occasionally, or until pork is cookedthrough and most liquid has evaporated. Stirin the beans and cooked rice.4 Serve in 4 bowls, topped with corn and cilantro.1 teaspoon kosher salt1 tablespoon olive oil1 /2 can (7.75 ounces) black beans orpinto beans, rinsed, drained1 cup hot cooked riceToppings/ cup cooked corn kernels1 4/ cup fresh cilantro leaves1 4Questions? ninjakitchen.com55

MAINS & SIDESBACON & BROCCOLICHOPPED SALADPREP: 20 MINUTESBLADE: TOTAL CRUSHING & POWER CHOPPING BLADEMAKES: 4 SERVINGSINGREDIENTSDIRECTIONSDressing1 Place all dressing ingredients into a small bowl.Whisk until smooth; set aside.1 cup mayonnaise/ cup white vinegar1 42 tablespoons sugar1 teaspoon kosher salt/ teaspoon black pepper1 4Salad2 Place the Total Crushing & Power ChoppingBlade into the Jar, then add broccoli, onion, driedcranberries, and cooled bacon. Pulse 5 times, oruntil well chopped.3 Transfer broccoli mixture to a bowl. Addremaining ingredients and toss with halfthe dressing, adding more if desired.3 cups broccoli florets, cut in 1 1 /2 -inch pieces/ small red onion, peeled, cut in half1 4/ cup dried cranberries1 45 slices cooked bacon, cooled, cut in half1 cup shredded cheddar cheese2 tablespoons roasted sunflower seeds56MAINS & SIDESDO NOT BLEND HOT INGREDIENTS.

MAINS & SIDESPITA BREADPREP: 30 MINUTESREST: 1–2 HOURSCOOK: 24 MINUTESBLADE: DOUGH BLADEMAKES: 12 PITASINGREDIENTSDIRECTIONS1 cup warm water1 Place the Dough Blade into the Jar, then addwarm water and yeast. Let sit for about5 minutes, or until yeast is dissolved.2 teaspoons active dry or instant yeast2 1 /2 cups all-purpose flour, plusup to 1 /2 cup more if needed1 teaspoon kosher salt1 teaspoon extra virgin olive oil2 Add 2 1 /2 cups flour, salt, and olive oil to the Jar.Run continuously for 30 seconds, or untila dough ball forms.3 Turn dough out onto a floured surface. Kneaddough for about 5 to 7 minutes, or until smoothand elastic.4 Lightly coat a bowl with olive oil. Place doughin bowl and cover with plastic wrap. Let rest for1 to 2 hours, or until doubled in size.5 Gently turn out the dough onto a clean, lightlyfloured surface. Divide into 12 equal pieces.6 Using a floured rolling pin, roll out each pieceinto a circle about 1 /8 -inch thick.7 Warm a cast iron skillet over medium heat. Placedough circles one at a time into the skillet andcook for 1 minute, or until bubbles start to form.Then flip and cook for an additional 1 minute.TIP8 Serve pitas with Greek Meatballs (page 60) andTzatziki Sauce (page 34).Add up to 1 /4 cupflour if dough istoo wet or up to atablespoon of waterif dough is too dry.Questions? ninjakitchen.com59

MAINS & SIDESGREEK MEATBALLSPREP: 20 MINUTESCOOK: 15 MINUTESBLADE: TOTAL CRUSHING & POWER CHOPPING BLADEMAKES: 8 SERVINGSINGREDIENTSDIRECTIONS1 pound top round beef, cut in 1-inch pieces1 Preheat oven to 400 F./ small white onion, peeled, cut in half2 cloves garlic, peeled2 Place the Total Crushing & Power ChoppingBlade into the Jar, then add all ingredients,except olive oil, in the order listed. Pulse 3 times,then run continuously for 30 seconds or untildesired consistency is achieved.1 tablespoon lemon zest3 Shape mixture into 20 meatballs.1 egg4 Heat olive oil in large skillet for 1 minute untilshimmering. Sauté meatballs in batches for1 minute, then flip and sauté an additional30 seconds until browned on both sides.1 2/ cup panko bread crumbs1 4/ cup fresh flat-leaf parsley, leaves only1 42 teaspoons dried oregano1 teaspoon ground coriander1 teaspoon ground cumin/ teaspoon ground cinnamon1 22 teaspoons kosher salt/ cup feta cheese1 31 tablespoon olive oil60MAINS & SIDES5 Place meatballs on a lightly greased cookiesheet and bake 10 minutes.6 Serve meatballs warm with Pita Bread(page 58) and Tzatziki Sauce (page 34).

MAINS & SIDESBAKED FALAFELPREP: 30 MINUTESCHILL: 2 HOURSCOOK: 20 MINUTESBLADE: TOTAL CRUSHING & POWER CHOPPING BLADEMAKES: 6 SERVINGSINGREDIENTSDIRECTIONS1 can (15 ounces) chickpeas, rinsed, drained1 Preheat oven to 425 F. Line a baking sheet withparchment paper or silicone baking mat.1 small white onion, peeled, cut in quarters4 cloves garlic, peeled/ cup fresh parsley3 4/ cup fresh cilantro3 41 teaspoon kosher salt2 tablespoons sriracha2 teaspoons ground cumin2 teaspoons baking powder/ cup all-purpose flour3 42 Place the Total Crushing & Power Chopping Bladeinto the Jar, then add all ingredients, exceptbaking powder and flour, in the order listed.3 Pulse 6 times, then use a spatula to scrape downthe sides of the jar. Add baking powder andflour, then pulse 6 to 8 times, being careful tonot over-process.4 Transfer mixture to a small bowl. Cover andrefrigerate for 2 hours.5 Using a 1 1 /2 -inch ice cream scoop, scoop mixtureinto balls and place on prepared baking sheet.6 Bake falafel for 20 minutes, flipping after10 minutes.7 Serve with Pita Bread (page 59) and TzatzikiSauce (page 34).Questions? ninjakitchen.com63

MAINS & SIDESMAINS & SIDESEVERYTHING BAGELCAULIFLOWERDINNER ROLLSPREP: 20 MINUTESCOOK: 40–50 MINUTESBLADE: TOTAL CRUSHING & POWER CHOPPING BLADEMAKES: 8 SERVINGSSPICY PEANUTCHOPPED SALADPREP: 15 MINUTESCHILL: 1–2 HOURSBLADE: TOTAL CRUSHING & POWER CHOPPING BLADEMAKES: 2 2 tablespoons roasted peanuts,plus more for serving1 large head cauliflower (8 cups),cut in 1-inch florets, divided1 Preheat oven to 400 F. Line a baking sheetwith parchment paper.1 carrot, peeled, cut in 1-inch pieces1 Place the Total Crushing & Power ChoppingBlade into the Jar, then add peanuts, carrot,asparagus, and cilantro.2 eggs2 Place the Total Crushing & Power ChoppingBlade into the Jar. Working in two batches,add cauliflower, then pulse 5 or 6 times,or until cauliflower is evenly riced.Transfer to a large bowl.1 bunch asparagus, cut in 1-inch pieces,ends trimmed2 Pulse 4 or 5 times, or until ingredients areevenly chopped./ cup fresh cilantro, stems removed,plus more for serving3 Transfer mixture to a large bowl. Add peas,peanut dressing, and crushed red pepperand stir to combine./ cup almond flour1 42 tablespoons coconut flour1 teaspoon garlic powder/ teaspoon kosher salt1 2Toppings1 / teaspoons poppy seeds1 22 tablespoons sesame seeds2 teaspoons dried minced onion2 teaspoons dried minced garlic1 teaspoon coarse sea salt3 Add eggs, almond flour, coconut flour,garlic powder, and salt to riced cauliflower.Stir until combined.4 Roll cauliflower mixture into evenly sized rollsand place on prepared baking sheet.1 21 cup frozen peas, thawed/ cup Peanut Dressing (page 38)1 31 1 /2 teaspoon crushed red pepper4 Chill salad in refrigerator for 1 to 2 hoursbefore serving.5 When ready to serve, garnish with additionalcilantro and peanuts.5 In small bowl, stir together all topping ingredients.Sprinkle rolls with topping and gently press it intotops of the rolls.6 Bake for 40 to 50 minutes, or until goldenbrown. For a crispier texture, set oven to broiland cook an additional 3 minutes.7 Remove rolls from baking sheet and let cool oncooling rack for 10 minutes before serving.64MAINS & SIDESQuestions? ninjakitchen.com65

DESSERTSPEANUT BUTTERCOOKIE DOUGH BITESPREP: 15 MINUTESCHILL: 20 MINUTESBLADE: TOTAL CRUSHING & POWER CHOPPING BLADE,DOUGH BLADEMAKES: 22 SERVINGSINGREDIENTSDIRECTIONS1 cup all-purpose flour1 Preheat oven to 350 F./ cup mini peanut butter cups, chopped2 3/ cup hard-shell peanut butter candies1 2/ cup roasted peanuts1 2DESSERTS/ cup milk1 41 teaspoon vanilla extract1 stick (1 /2 cup) unsalted butter,cubed, room temperature/ cup smooth peanut butter2 31 cup granulated sugar/ cup light brown sugar, packed1 2/ teaspoon kosher salt1 22 Spread flour on a small sheet pan and bakefor 10 minutes. Remove from oven and let coolfor 10 to 20 minutes.3 Place the Total Crushing & Power ChoppingBlade into the Jar, then add peanut butter cups,peanut butter candies, and peanuts.4 Pulse 5 times. Carefully blade from jar andtransfer peanut mixture to a mixing bowl;set aside.5 Place the Dough Blade into the Jar,then add milk, vanilla, butter, peanut butter,sugars, and salt. Run continuously for 45 seconds.6 Add flour. Pulse 5 to 7 times, then runcontinuously for 30 seconds, or untilingredients are well combined.7 Add dough to the peanut mixture and stiruntil combined.8 Roll dough into small balls and chill a

ALMOND HONEY & FLAX SMOOTHIE PREP: 5 MINUTES BLADE: HIGH-SPEED BLADE MAKES: 4 SERVINGS DIRECTIONS 1 Place the High-Speed Blade into the Jar, then add all ingredients in the order listed. 2 Pulse 3 times, then run continuously for 60 seconds or until desired consistency is achieved. INGREDIENTS