Sbc 1000 Recipe

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Blend and Cook Soupmaker

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TEMPERATURE GUIDE

High

High temperature

4BVU

#SJOHJOHMJRVJETUPCPJM

.FEJVN.BJO4BVUUFNQFSBUVSF

Perfect Simmer temperature

-PX,FFQ8BSN5FNQFSBUVSF

Steeping

3

rGrinding Hard Cheese - $VUDIFFTFJOUPJODIQJFDFTSFNPWFBMMPVUFSIBSESJOE1VUDIFFTFJOUPblender jar. Pulse 3 to 4 times to break up cheese.Blend on Speed 3 to 4 until desired grind is reached.

'PSCFTUSFTVMUTHSJOEOPNPSFUIBOPVODFTPGcheese at a time.

rGrinding Spices - 'PSCFTUSFTVMUTCMFOEFSKBSBOE

cutting assembly must be clean and dry. Put toDVQPGTQJDFTTFFETQFQQFSDPSOTJOUPCMFOEFSKBSPulse 3 to 4 times to break up and then blend onSpeed 2 to 3 for about 20 to 40 seconds.

rWhipping Cream - *GQPTTJCMFDIJMMCMFOEFSKBSBOE

cutting assembly in refrigerator for 15 minutes. Put1 cup heavy or whipping cream into blender jar.$PWFS#MFOEPO4QFFEGPSBCPVUNJOVUF%Pnot overblend bits of butter will begin to form.)*GEFTJSFEBEEUBCMFTQPPOTVHBSBOEUPteaspoons of vanilla or other flavoring. Consistencywith be that of a thickened but not fluffy whipped

DSFBNBOEJTNPTUBQQSPQSJBUFGPSUPQQJOHEFTTFSUTor coffee drinks.

r,FFQZPVSCMFOEFSPVUPOUIFDPVOUFSXJUIJOFBTZSFBDIBOEZPVXJMMCFTVSQSJTFEIPXPGUFOZPVXJMMuse it.

r,FFQJDFDVCFTNBEFPGKVJDFTZPHVSUNJMLPSGSVJUQVSFTPOIBOEUPTVCTUJUVUFGPSQMBJOJDFXIFO

making smoothies and frosty beverages to preventdiluting the drink.

r'PSRVJDLDMFBOJOHBEEDVQPGXBSNXBUFSBOEBESPQPGMJRVJEEJTITPBQUPUIFCMFOEFSKBS$PWFSand Blend on Speed 1 for 30 seconds or more asOFFEFE%JTDBSEUIFTPBQZXBUFSBOESJOTFCMFOEFSthoroughly before the next use.

QUICK REFERENCE GUIDE BLENDER5PBDUJWBUFCMFOEFS 1SFTT0O0GG5IFCMFOEFS

is in Standby mode

5PCFHJOCMFOEJOH 5VSOEJBMUP4QFFE

5PDIBOHFTQFFET 5VSOEJBMUPEFTJSFE4QFFE

5PQVMTF In Standby mode turn dial to1VMTFUIFOJNNFEJBUFMZSFMFBTFRepeat as needed

5PDSVTIJDF *O4UBOECZNPEFQVMTFUIFOCMFOEon Speed 2 or until desired consistency is reached

5PTUPQCMFOEJOHBOEEFBDUJWBUFCMFOEFS

5VSOEJBMUP4UPQQPTJUJPOBOEUIFOQSFTT0O0GGCVUUPO

5PTUPQCMFOEJOH 5VSOEJBMUP4UPQQPTJUJPO

SPEED SELECTION GUIDERefer to this guide to choose the best blender speed for your desired result.

Ingredient/Recipe Speed Result

ReconstitutingGSP[FOKVJDFDPODFOUSBUF

1 to 2 4NPPUIBOEGVMMCPEJFE

.BZPOOBJTF 1 5IJDLBOEDSFBNZ

Salad dressings 1

Completely blended and

emulsified

/VUTTIFMMFEDVQor less at a time)

2Coarse to fineUPTFD

Heavy or whipping cream 15IJDLDSFBNZUPQQJOH

NJO

#SFBEDPPLJFTPSDSBDLFSTBEEJODIQJFDFT1 cup or less at a time)

2Coarse to fine as desired

UPTFD

(SBUJOHDIPQQJOHDJUSVT[FTU

BEEUPUFBTQPPOTTVHBSor salt from recipe) 1 to 2 Uniformly fine

4NPPUIJFTTIBLFThealth drinks

1 to 44NPPUIDSFBNZBOE

thick

Baby food/fruit andWFHFUBCMFQVSF

1 to 2 Smooth and creamy

'SP[FODPDLUBJMT 1 to 4 5IJDLBOETMVTIZ

Hard cheeses1VMTFGJSTUUIFOblend on 3 to 4

Coarse to fine

Spices 1VMTFGJSTUUIFOblend on 2 to 3 Coarse to fine

IcePulse then blend

on 2Coarse crush to snowy

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Drinks#BTJM-FNPOBEF . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5

Super Green Smoothie . . . . . . . . . . . . . . . . . . . . . . . . . . . 5

Berry Cherry Smoothie . . . . . . . . . . . . . . . . . . . . . . . . . . . 5

Fresh Fruit Smoothie . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5

Protein to Go Smoothie . . . . . . . . . . . . . . . . . . . . . . . . . . 6

$MBTTJD'SP[FO.BSHBSJUB. . . . . . . . . . . . . . . . . . . . . . . . . 6

'SP[FO.VETMJEF . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6

(JOHFS+BTNJOF.BSiUFBuOJ . . . . . . . . . . . . . . . . . . . . . . 6

4JNQMF4ZSVQXJUIWBSJBUJPOT . . . . . . . . . . . . . . . . . . . . . 6.PDIB4IBLF . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6

Chai . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7

Hot Chocolate . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7

0SBOHF8IJUF)PU$IPDPMBUF . . . . . . . . . . . . . . . . . . . . . . 7

.VMMFE8JOF . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7

Breakfast and BrunchApple Filling for Crpes . . . . . . . . . . . . . . . . . . . . . . . . . .

Crpe Batter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Whole Wheat Buttermilk Pancakes . . . . . . . . . . . . . . . . .

Blueberry Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9

Warm Peach Compote . . . . . . . . . . . . . . . . . . . . . . . . . . . 9

Frittata with Greens and Parmesan . . . . . . . . . . . . . . . . . 9

StartersRoasted Vegetable Spread . . . . . . . . . . . . . . . . . . . . . . . 10 Zucchini Custards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10

SoupsParsnip and Apple Soup . . . . . . . . . . . . . . . . . . . . . . . . . .11

Chilled Borscht . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .11

Carrot and Ginger Soup . . . . . . . . . . . . . . . . . . . . . . . . . .11

-FOUJM4PVQ . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12

Chicken Noodle Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . 12Roasted Red Pepper Soup. . . . . . . . . . . . . . . . . . . . . . . 12

5PNBUP4PVQ. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13

Corn and Clam Chowder . . . . . . . . . . . . . . . . . . . . . . . . 13

-JHIUFOFE#SPDDPMJBOE1PUBUP4PVQ. . . . . . . . . . . . . . . 13

Green Pea and Spinach Soup . . . . . . . . . . . . . . . . . . . . 14

"TQBSBHVT-FFL4PVQ . . . . . . . . . . . . . . . . . . . . . . . . . . 14

Creamy Greens Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . 14

$VSSJFE$PDPOVUBOE#VUUFSOVU4RVBTI4PVQ . . . . . . . 15

Pasta e Fagiole . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15

Root Vegetable Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . 16

4QJOBDI%BM. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16

Dressings and SaucesBasic Vinaigrette . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17

Warm Vinaigrette . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17

8BMOVU1BSTMFZ1FTUP . . . . . . . . . . . . . . . . . . . . . . . . . . . 17

(SFFO(PEEFTT%SFTTJOH . . . . . . . . . . . . . . . . . . . . . . . .

Red Chile Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

-JHIU.BSJOBSB4BVDF . . . . . . . . . . . . . . . . . . . . . . . . . . .

Romesco Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19

Salsa Verde . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19

Desserts$IPDPMBUF#BOBOB$SNF#SMF. . . . . . . . . . . . . . . . . . 20

$JOOBNPO.BQMF"QQMFTBVDF . . . . . . . . . . . . . . . . . . . . 20Coconut Custards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20

-FNPO-BWFOEFS4PSCFU. . . . . . . . . . . . . . . . . . . . . . . . . 21

.BTDBSQPOF)POFZ1BOB$PUUB. . . . . . . . . . . . . . . . . . . 21

Crme Anglaise . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21

Pumpkin Bread Pudding . . . . . . . . . . . . . . . . . . . . . . . . . 22

%BJSZ'SFF$IPDPMBUF.PVTTF . . . . . . . . . . . . . . . . . . . . 22

RECIPES

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Drinks

Basil Lemonade

The slight hint of basil in this homemade lemonade

is a refreshing change to a classic.

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6 ounces fresh lemon juice

8 ounces simple syrup (page 6)

6 large basil leaves

12 ounces seltzer

1. Put ingredients into the blender jar in order listed.

#MFOETUBSUJOHPOTQFFEBOEHSBEVBMMZSBJTJOHUPTQFFEfor 1 minute.

3. Serve over ice.

/PUF5IFMFNPOBEFDBOCFTUSBJOFEUPSFNPWFUIFDIPQQFECBTJMPSDBOCFTFSWFEBTJT

Nutritional information per serving:

$BMPSJFTGSPNGBUtDBSCHtQSPHtGBUHtTBUGBUHtDIPMNHtTPENHtDBMDNHtGJCFSH

Super Green Smoothie

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more vegetables into your diet.


1 cups apple juice

1 cup pineapple juice

1 cup 1-inch cubed fresh mango (about 1 small fruit)

1 cups frozen mango pieces

2 bananas, cut into 1-inch pieces

3 kiwis, peeled and cut into 1-inch pieces

1 cup loosely packed parsley, stems trimmed

2 generous handfuls fresh baby spinach

1VUBMMUIFJOHSFEJFOUTFYDFQUGPSUIFTQJOBDIJOUIFCMFOEFSjar in order listed.

#MFOETUBSUJOHPOTQFFEBOEHSBEVBMMZSBJTJOHUPTQFFE

VOUJMDPNCJOFEBCPVUNJOVUF3FEVDFUPTQFFEBOEBEEthe spinach through the lid opening. Raise once again toTQFFEBOECMFOEVOUJMCSJHIUHSFFOBOEDPNQMFUFMZTNPPUIabout another 60 to 75 seconds.

3. Serve immediately.



Berry Cherry Smoothie

5IJTLJEGSJFOEMZTNPPUIJFJTBWJUBNJOQBDLFEXBZto start the day.

.BLFTBCPVUGPVSPVODFTFSWJOHT

cup coconut water

cup plain yogurt

2 bananas, cut into 1-inch pieces

1 cup fresh strawberries, hulled and quartered

1 cup frozen blueberries

1 cup frozen cherries

1 to 2 tablespoons honey (optional)


#MFOEPOTQFFEVOUJMTNPPUIBCPVUNJOVUF




Fresh Fruit Smoothie

Layers of fresh fruit blend in just seconds

to make this all-fruit smoothie.

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cup orange juice

1 cup 1-inch cubed cantaloupe

1 medium banana, cut into 1-inch slices

1 cup 1-inch cubed mango (about 1 small fruit)

cup 1-inch cubed pineapple

1 cup raspberries or mixed berries (fresh or frozen)

cup 1-inch cubed pineapple(fresh or canned, drained)

1 cup navel orange segments

1 cup hulled and halved strawberries

1 cup ice cubes (about 6 standard)


#MFOEPOTQFFEVOUJMTNPPUIBCPVUUPTFDPOET


Note: Be sure the fruit is really ripe for the sweetestsmoothie.



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Protein to Go Smoothie

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.BLFTBCPVUGJWFPVODFTFSWJOHT

1 cups soy, almond or hemp milk(cows milk may also be used)

cup plain or vanilla yogurt

1 banana, quartered

1 frozen banana, cut into -inch pieces

1 cups mixed frozen berries

2 tablespoons protein powder

2 tablespoons honey (optional)


#MFOEPOTQFFEVOUJMTNPPUIBCPVUUPTFDPOET3. Serve immediately.


$BMPSJFTGSPNGBUtDBSCHtQSPHtGBUHtTBUGBUH tDIPMNHtTPENHtDBMDNHtGJCFSH

Classic Frozen Margarita

+VTUBTUIFOBNFJNQMJFTBUSVFDMBTTJDDPDLUBJM

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1 cup fresh lime juice

1 cups tequila

1 cup Triple Sec

cup simple syrup, chilled (page 6)

4 cups standard ice cubes

1. Put ingredients in the blender jar in order listed.

1VMTFBCPVUUJNFTVOUJMUIFJDFJTFWFOMZDSZTUBMMJ[FE

4FSWFJNNFEJBUFMZ/PUFUIBUJGUIFNBSHBSJUBTJUTJUXJMMOFFEto be stirred before serving.



Frozen Mudslide

A delicious version of an adult milkshake.


cup Kahla

cup vodka

2 tablespoons Irish cream liqueur

4 cups vanilla ice cream


1VMTFBCPVUUPUJNFTVOUJMIPNPHFOPVT




Ginger Jasmine Mar-tea-ni

The jasmine notes balance the fruit well in this exotic cocktail.

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2 ounces chilled jasmine tea

4 ounces vodka2 ounces ginger simple syrup, chilled (recipe follows)

ounce peach schnapps

ounce fresh squeezed orange juice(juice from about small orange)

ice

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2. Blend on speed 2 to completely combine.

3. Fill a cocktail shaker with ice. Place cocktail ingredients intothe shaker. Shake well and pour evenly between 2 martiniglasses. Serve immediately.



Simple Syrup (with variations)

,FFQUIJTPOIBOEUPTXFFUFOESJOLTfrom cocktails to iced tea.

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2 cups water

2 cups granulated sugar

1. Put the water and sugar into the blender jar. Set timer for 10NJOVUFTBOEUFNQFSBUVSFPO.FEJVN4UJSPODFPSUXJDFUPcombine.

0ODFUIFTVHBSIBTEJTTPMWFEBOEUIFMJRVJEJTDMFBSUVSOVOJUPGG

3. Cool before using.

Ginger Syrup -"GUFS4UFQBEEDVQPGSPVHIMZDIPQQFEHJOHFSBQQSPYJNBUFMZUXPJODIQFFMFEQJFDFT4FUUJNFSGPSNJOVUFTBOEUFNQFSBUVSFPO-PXUPJOGVTF4USBJOBOEDIJMMbefore using.

Lavender Syrup -"GUFS4UFQBEEDVQPGESJFE'SFODIMBWFOEFS4UJSPODFUPJODPSQPSBUF-FUTUFFQGPSNJOVUFT

Strain and chill before using.

Mocha Shake

This thick and rich shake will take care of your

chocolate craving immediately.

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cup reduced-fat milk

4 teaspoons instant espresso

cup chocolate syrup

4 cups premium ice cream (we recommend1 cups chocolate and 2 cups vanilla)

1. Put the milk and espresso into the blender jar. Blend onTQFFEVOUJMXFMMNJYFEBCPVUUPTFDPOET

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"EEUIFTZSVQBOEJDFDSFBN3VOPOTQFFEHSBEVBMMZSBJTJOHUPTQFFEGPSBCPVUNJOVUFTPSVOUJMhomogenous.




Chai

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reduced fat or soy milk may be substituted.

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4 cups half & half

tablespoon pure vanilla extract12 bags black tea

teaspoon freshly ground black pepper

teaspoon ground cloves

1 teaspoon ground cinnamon

6 star anise pods

2 1x1-inch piece of peeled fresh ginger

teaspoon orange zest

4 tablespoons honey

1. Put half & half and vanilla into the blender jar. Set timer for 20minutes and temperature on High until milk is hot and foamy.Stir mixture every few minutes.

0ODFMJRVJEJTIPUUVSOUIFVOJUPGG"EEUFBTQJDFTHJOHFSBOE[FTU4UJSNJYUVSFXJUIBXPPEFOTQPPOUISPVHIUIFMJEopening as the stir function will break up the tea bags.

4FUUJNFSGPSUPNJOVUFTBOEUFNQFSBUVSFPO-PXUP

steep the ingredients. 0ODFUIFUFBIBTTUFFQFEQPVSUISPVHIBTUSBJOFSBOEGVMMZ

TRVFF[FPVUUFBGSPNUFBCBHTSFTFSWJOHUIFUFBBOEdiscarding the bags.

5. Stir in tea and honey and serve.



Hot Chocolate

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3 cups whole milk

4 teaspoons cocoa powder

8 ounces semisweet chocolate,finely chopped (may use chocolate chips)

1VUUIFNJMLJOUPUIFCMFOEFSKBS$PWFSBOETFUUJNFSGPSNJOVUFTBOEUFNQFSBUVSFPO)JHITUJSSJOHFWFSZGFXNJOVUFT

0ODFNJMLJTIPUBOEGPBNZPOUIFUPQCVUOPUCPJMJOHBEEthe cocoa powder and chocolate and set timer for 15 minutesBOEUFNQFSBUVSFPO.FEJVN4UJSJOUIFCFHJOOJOHBOEFWFSZ

few minutes during cooking time to blend ingredients.

3. Serve immediately once time expires.



Orange White Hot Chocolate

Orange and white chocolate together

make a delicious combination.


3 cups whole milk

8 ounces white chocolate,finely chopped (may use white chocolate chips)

1 teaspoon pure orange extract

1VUUIFNJMLJOUPUIFCMFOEFSKBS$PWFSBOETFUUJNFSGPSNJOVUFTBOEUFNQFSBUVSFPO)JHITUJSSJOHFWFSZGFXNJOVUFT

0ODFNJMLJTIPUBOEGPBNZPOUIFUPQCVUOPUCPJMJOHBEEUIFXIJUFDIPDPMBUFTFUUP-PXGPSNJOVUFTBOETUJSconstantly until the chocolate has fully melted. Add theorange extract and stir every few minutes during cookingtime to blend.

3. Serve immediately.Nutritional information per serving:


Mulled Wine

+VTUUIFTNFMMPGUIFTQJDFTTUFFQJOHFWPLFTUIFGFFMJOH

PGUIFIPMJEBZT"WBSJBUJPOUPUIJTUSBEJUJPOBMSFDJQFJTUPDIJMM

JUBOEVTFJUBTUIFGPVOEBUJPOGPSBTQJDZTBOHSJB


1 bottle of red wine

3 cinnamon sticks

pinch ground nutmeg

8 whole cloves

1 orange, zested

cup packed light brown sugar

7 slices orange peel, for serving

1VUBMMJOHSFEJFOUTJOUPUIFCMFOEFSKBSTUJSUPHFUIFSXJUIBXPPEFOTQPPOBTUIF4UJSGVODUJPOXJMMCSFBLVQUIFcinnamon sticks. Cover and set timer for 5 minutes andUFNQFSBUVSFPO.FEJVN.JYUVSFTIPVMECFXBSNFEUISPVHIbut not boiling.

4FUUJNFSGPSNJOVUFTBOEUFNQFSBUVSFPO-PXBMMPXJOHspices to steep in the wine.

0ODFVOJUUVSOTPGGTUSBJOBOETFSWFXJUIBTMJDFPGPSBOHFpeel.



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Breakfast and Brunch

Apple Filling for Crpes

6TFUIJTBTBGJMMJOHGPSDSQFTSFDJQFCFMPX

PSPOUPQPGXBGGMFTPSQBODBLFT

.BLFTBCPVUDVQT

3 tablespoons unsalted butter, cut into tablespoons

3 Granny Smith apples, peeled, cored,and cut into -inch dice

13 cup granulated sugar

teaspoon ground cinnamon

pinch table salt

1. Put the butter in the blender jar. Set timer for 15 minutes andUFNQFSBUVSFPO.FEJVN0ODFCVUUFSIBTNFMUFEBEE DVQPGUIFBQQMFTBOEPGUIFTVHBS$PWFSBOETUJS VTJOHRVJDLCVSTUTUPNJYBOECSFBLEPXOUIFBQQMFT

$POUJOVFXJUISFNBJOJOHBQQMFTDVQBUBUJNFXBJUJOHBOEBMMPXJOHTPNFMJRVJEUPBDDVNVMBUFGSPNUIFDPPLJOHBQQMFTbefore adding the next batch. Stir between each addition 3 to5 times.

0ODFBMMBQQMFTBSFBEEFEJOBCPVUNJOVUFTTUJSVTJOHlong pulses to achieve an even consistency.

0ODFBMMJOHSFEJFOUTBSFBEEFEBOEUJNFFYQJSFTTFUUJNFSGPSNJOVUFTBOEUFNQFSBUVSFPO.FEJVN4UJSPDDBTJPOBMMZwhile the mixture is cooking.

5. Serve warm or at room temperature.

Nutritional information per serving (2 tablespoons):


Crpe Batter

&YUSFNFMZWFSTBUJMFUIJTSFDJQFTIPVMECFBEEFEUPFWFSZPOFT

DPMMFDUJPO5IFDSQFTDBOCFGJMMFEXJUITXFFUJUFNTDJOOBNPO

TVHBSBOEGSVJUXIJQQFEDSFBNBOEDIPDPMBUF

or savory (eggs and ham; vegetables and hollandaise).

.BLFTBCPVUFJHIUJODIDSQFT

cup unsalted butter, cut into tablespoons

1 cup reduced-fat milk, room temperature

cup unbleached, all-purpose flour

teaspoon salt

1 tablespoon granulated sugar

3 large eggs, room temperature

1 teaspoon pure vanilla extract

1 teaspoon unsalted butter, room temperature

1. Put butter in the blender jar. Set timer for 4 minutes andUFNQFSBUVSFPO.FEJVN0ODFCVUUFSIBTNFMUFEBEEUIFNJMLBOEUIFOUVSOUIFVOJUPGG"EEUIFGMPVSTBMUBOETVHBSUPthe blender jar and then blend on speed 1. Scrape the sidesof the blender jar and blend to incorporate any ingredients

that may be clinging to the jar. 8JUIUIFVOJUSVOOJOHPOTQFFEBEEFHHTPOFBUJNFBOE

then the vanilla. Raise to speed 3 to fully blend the mixtureso it has no lumps.

*GUJNFBMMPXTMFUUIFCBUUFSSFTUJOUIFSFGSJHFSBUPSGPSBUMFBTUIPVS#FGPSFVTJOHCBUUFSXIJTLUPSFCMFOETUSBJOJOHJGnecessary to remove any lumps.

.FMUUIFUFBTQPPOPGCVUUFSJOBOJODITLJMMFUTFUPWFSNFEJVNIFBU0ODFQBOJTIPUBEEBTDBOUDVQPGCBUUFS

UPUIFQBONPWJOHUIFCBUUFSBSPVOERVJDLMZUPNBLFBUIJODPBUJOHPOUIFQBO$PPLUIFDSQFGPSUPNJOVUFTVOUJMUIFFEHFTKVTUTUBSUUPCSPXOBOEUIFODBSFGVMMZGMJQBOEfinish the other side for an additional minute. Continuecooking crpes until the batter is gone.

4FSWFXJUIBQQMFGJMMJOHQSFWJPVTSFDJQF

Nutritional information per crpe:


Whole Wheat Buttermilk Pancakes

8IJMFUIFXIPMFXIFBUGMPVSJTBIFBMUIJFSWFSTJPO

BMMQVSQPTFDBOCFVTFEBTBTVCTUJUVUF

.BLFTBCPVUQBODBLFT

1 cups whole wheat flour

2 tablespoons granulated sugar

2 teaspoons baking powder

teaspoon baking soda

teaspoon table salt


2 tablespoons unsalted butter

1 large egg

1 cups buttermilk

cup plain yogurt

1 tablespoon extra virgin olive oil


1VUUIFGMPVSTVHBSCBLJOHQPXEFSCBLJOHTPEBTBMUBOE[FTUUPHFUIFSJOBTNBMMNJYJOHCPXM8IJTLUPDPNCJOFreserve.

2. Put the butter in the blender jar. Set timer for 1 minute andUFNQFSBUVSFPO-PXBOEMFUCVUUFSNFMUUIJTUBLFTBCPVUTFDPOET5VSOVOJUPGG

1VUBMMMJRVJEJOHSFEJFOUTUPHFUIFSJOBMBSHFMJRVJENFBTVSJOHDVQ3VOCMFOEFSPOTQFFEBOETMPXMZBEEUIFMJRVJEJOHSFEJFOUTUISPVHIUIFQPVSTQPVUPOUPQPGUIFMJE0ODFUIFJOHSFEJFOUTIBWFNJYFEXFMMBEEIBMGPGUIFESZJOHSFEJFOUT1VMTFPODFBOEUIFOSVOPOTQFFEGPSBCPVUTFDPOET

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Scrape down blender jar and then add remaining dryingredients and then pulse to combine. Be careful not toPWFSNJYPSUIFQBODBLFTXJMMCFUPVHI

1SFQBSFQBODBLFTVTJOHBDVQNFBTVSJOHDVQUPTDPPQpancakes onto preheated greased pan to cook.

Nutritional information per pancake:


Blueberry Sauce

5IJTTBVDFJTTPWFSTBUJMF8IJMFXFGJOEJUUPCFBQFSGFDUUPQQJOH

UPPVS8IPMF8IFBU1BODBLFTQSFWJPVTSFDJQFJUJTBMTPEFMJDJPVT

POUPQPGBCPXMPGWBOJMMBJDFDSFBN

.BLFTBCPVUDVQT

4 cups (2 pints) fresh blueberries

cup pure maple syrup

pinch sea salt

tablespoon fresh lemon juice

tablespoon cornstarch

1VUBMMPGUIFJOHSFEJFOUTJOUPUIFCMFOEFSKBS$PWFS

with the measuring cup removed. 4FUUJNFSGPSNJOVUFTBOEUFNQFSBUVSFPO.FEJVN0ODF

IFBUJOHCFHJOTTUJSPDDBTJPOBMMZEVSJOHUIFDPPLJOHUJNF

0ODFUJNFFYQJSFTCMFOEPOTQFFEJODSFBTJOHUPTQFFEGPSTFDPOET*GBQVSFJTQSFGFSSFECMFOEVQUPTQFFEfor 30 seconds.

4FSWFJNNFEJBUFMZPSUSBOTGFSUPBOBJSUJHIUDPOUBJOFSBOEstore in the refrigerator for up to one week. Can be servedwarm or at room temperature.



Warm Peach Compote

This is delicious served warm over oatmeal

PSSJDFQVEEJOHCVUBMTPFYDFMMFOUDIJMMFEBOETQSFBE

POUPQPGXBSNUPBTUPSTDPOFT

.BLFTBCPVUDVQT

cup water

1 pound (about 3 to 4 small to medium) peaches,cut into -inch dice

3 tablespoons honey

pinch sea salt


cup walnut pieces 1VUJOHSFEJFOUTJOUPUIFCMFOEFSKBSJOPSEFSMJTUFE$PWFSXJUI

the measuring cup removed.

4FUUJNFSGPSNJOVUFTBOEUFNQFSBUVSFPO.FEJVN0ODFIFBUFETUJSFWFSZGFXNJOVUFTUPNJY

'PSBTNPPUIFSDPNQPUFCMFOEPOTQFFEVOUJMEFTJSFEconsistency.

4. Serve warm or chilled.



Frittata with Greens and Parmesan

Frittatas are a great alternative to traditional omelets.5SZUIJTPOFmZPVXJMMOPUCFEJTBQQPJOUFE

.BLFTUFOUPUXFMWFTFSWJOHT

nonstick cooking spray


1 shallot, cut into -inch pieces

1 garlic clove, smashed

3 to 4 tablespoons water(heartier greens require more water)

8 ounces mixed greens(collards, beet, kale, escarole, chicory, etc.),discard rough stems, cut or tear into large pieces

12 large eggs cup whole or reduced-fat milk

teaspoon kosher or sea salt

1 to 2 pinches freshly ground black pepper

8 medium to large fresh basil leaves

3 to 4 ounces Parmesan, finely grated

1SFIFBUPWFOUP'-JHIUMZDPBUBJODIPWFOQSPPGOPOTUJDLTLJMMFUUIF$VJTJOBSU GreenGourmet Skillet is the

perfect pan for this recipe) with nonstick cooking spray.2. Put the oil in the blender jar. Set timer for 5 minutes and

UFNQFSBUVSFPO-PX0ODFPJMJTIPUBEEUIFTIBMMPUBOEHBSMJDTUJSUPUJNFTUPCSFBLVQ-FUTBVUTUJSSJOHPGUFOuntil the vegetables have softened.

0ODFUIFWFHFUBCMFTBSFTPGUBOEXJUIUIFVOJUTUJMMPOIJHIadd the water through the lid opening. Bring the water to aboil and then add the greens. Allow greens to wilt with unitstill on high.

5IFHSFFOTXJMMCFCSJHIU"EEUIFFHHTNJMLTBMUQFQQFSand basil. Blend on speeds 2 to 3 for 30 seconds to combine.

5. Set the prepared skillet over medium heat. Pour mixture intoUIFIPUQBOBOEUPQXJUI1BSNFTBO-FUDPPLVOUJMKVTUTFUadjusting heat as necessary to prevent the bottom fromgetting too dark.

5SBOTGFSUPUIFQSFIFBUFEPWFOBOEDPPLVOUJMGSJUUBUBJTQVGGFEBOECSPXOFEPOUPQBCPVUNJOVUFT

"GUFSCBLJOHMFUGSJUUBUBTJUGPSNJOVUFTCFGPSFTMJDJOHBOEserving.

Nutritional information per serving (based on 12 servings):


7/30/2019 Sbc 1000 Recipe

10/22

10

Starters

Roasted Vegetable Spread

5IFSJDIBOETXFFUGMBWPSTPGUIFSPBTUFEWFHFUBCMFTBMPOHXJUI

UIFUBOHJOFTTPGUIFDBQFSTBOEWJOFHBSNBLFUIJTSFDJQFBNBUDIGPSNBOZJUFNT8FMPWFJUPOUPBTUFECSFBEPSDSBDLFSTPSFWFO

BTBTBVDFPWFSDPVTDPVTPSQBTUB

.BLFTBCPVUDVQT

2 tablespoons extra virgin olive oil, divided

medium red onion, cut into -inch pieces

6 garlic cloves, smashed

1 tablespoon water

medium eggplant, cut into -inch pieces

1 tablespoon balsamic vinegar

2 roasted red peppers (jarred or fresh), drainedand cut into -inch pieces

teaspoon sea salt


8 large fresh basil leaves

tablespoon capers, drained

1. Put 1 tablespoon of the oil in the blender jar. Set timer for 30NJOVUFTBOEUFNQFSBUVSFPO)JHI8IFOUIFPJMJTIFBUFEadd the onion and garlic. Cover the blender jar and stir 2 to 3UJNFTUPCSFBLVQ4BVUGPSNJOVUFTTUJSSJOHPOPDDBTJPO

8IFONJOVUFTSFNBJOBEEUIFXBUFSBOEFHHQMBOUBOETUJSUPUJNFTUPNJY$POUJOVFTBVUJOHBOETUJSSJOHPOoccasion until the eggplant is soft and completelyJODPSQPSBUFEXJUIUIFPOJPOBOEHBSMJDTDSBQJOHEPXOUIFsides if needed.

8IFONBDIJOFUVSOTPGGBEEUIFSFNBJOJOHJOHSFEJFOUTBOEblend on speeds 1 to 2 until desired consistency is reached this spread is delicious slightly chunky or smooth dependingon personal preference.

5BTUFBOEBEKVTUTFBTPOJOHBTEFTJSFE

$BOCFTFSWFEXBSNSPPNUFNQFSBUVSFPSDPME



Zucchini Custards

-JHIUBOEGMVGGZBOEDIPDLGVMMPGGSFTI[VDDIJOJ UIFTFMJUUMFDVTUBSETBSFQFSGFDUTUBSUUPBNFBM

PSFWFOBTQBSUPGBMJHIUMVODI

.BLFTTJYTFSWJOHT

tablespoon unsalted butter

1 small onion, cut into -inch pieces

2 small zucchini, shredded and drained in a colanderor paper towel to remove any excess moisture

2 to 3 ounces feta, crumbled

113 cups heavy cream4 large eggs

teaspoon sea salt, plus more to taste

pinch freshly ground black pepper

1. Preheat oven to 400F.

2. Put the butter into the blender jar. Set timer for 5 minutes andUFNQFSBUVSFPO.FEJVN0ODFCVUUFSIBTNFMUFEBEEUIFPOJPO$PWFSUIFCMFOEFSKBSBOETUJSVTJOHRVJDLCVSTUTUP

CSFBLVQ-FUTBVUTUJSSJOHPDDBTJPOBMMZ8IFOUJNFFYQJSFTallow mixture to cool for about 5 minutes.

8IJMFDPPMJOHEJWJEFUIFTISFEEFE[VDDIJOJBNPOHSBNFLJOT5PQXJUIUIFGFUBBHBJOFWFOMZEJWJEFECFUXFFOeach one.

0ODFUIFPOJPOIBTDPPMFEBEEUIFDSFBNFHHTTBMUBOEpepper. Blend on speed 2 for 20 seconds. Pour evenly over[VDDIJOJBOEGFUBJOSBNFLJOT1VUSBNFLJOTPOBSJNNFECBLJOHTIFFUCBLFJOQSFIFBUFEPWFOGPSBCPVUNJOVUFT

or until a knife when inserted into custard comes out clean.



7/30/2019 Sbc 1000 Recipe

11/22

11

Soups

Parsnip and Apple Soup

"TPPUIJOHTPVQXIFOJUJTDPMEPVUTJEFQBJSJUXJUIBUPBTUFEQBOJOJGPSBDPNQMFUFMVODIPSEJOOFS

.BLFTBCPVUDVQT

1 tablespoon unsalted butter

1 small shallot, cut into -inch pieces

3 cups chicken broth, low sodium

teaspoon kosher salt

1 pound parsnips, thinly sliced

1 small apple, peeled, cored andcut into 1-inch pieces

1 small potato, peeled and cut into 1-inch pieces

1 teaspoon fresh thyme leaves

1VUUIFCVUUFSJOUPUIFCMFOEFSKBSTFUUJNFSGPSNJOVUFTBOEUFNQFSBUVSFPOPO.FEJVN0ODFUIFCVUUFSCFHJOTUPNFMUadd the shallot. Cover the blender jar and stir 2 to 3 times toCSFBLVQBOEUIFOMFUTBVUGPSBCPVUNJOVUFTPSVOUJMsoftened.

0ODFUIFTIBMMPUJTTPGUBEESFNBJOJOHJOHSFEJFOUT4FUUJNFSGPSNJOVUFTBOEUFNQFSBUVSFPO)JHI0ODFCSPUIDPNFTUPBCPJMBEEUIFSFNBJOJOHJOHSFEJFOUTBOETXJUDIUP.FEJVNGPSNJOVUFTTUJSSJOHPDDBTJPOBMMZ

8IFOVOJUTIVUTPGGCMFOEPOTQFFEHSBEVBMMZSBJTJOHUPTQFFEGPSNJOVUFTPSVOUJMDPNQMFUFMZTNPPUI


Nutritional information per serving (1 cup):


Chilled Borscht

5IFCFBVUJGVMSVCZDPMPSPGUIJTTPVQNBLFTBMPWFMZQSFTFOUBUJPO

GPSFOUFSUBJOJOH(BSOJTIXJUIBEPMMPQPGDSNFGSBJDIFBOE

DIPQQFEDIJWFT

.BLFTBCPVUDVQT

1 tablespoon olive oil


2 medium carrots, thinly sliced


1 pounds beets, scrubbed well and peeled,cut into -inch pieces



1 teaspoon fresh lemon juice

1VUUIFPMJWFPJMJOUPUIFCMFOEFSKBSTFUUJNFSGPSNJOVUFTBOEUFNQFSBUVSFPO.FEJVN0ODFIPUBEEUIFTIBMMPU $PWFSCMFOEFSKBSTUJSUPUJNFTBOEMFUTBVUGPSBCPVUTFDPOETUPTPGUFO"EEUIFDBSSPUTTUJSBGFXUJNFTBOEMFUTBVUGPSBCPVUUPNJOVUFT

0ODFUJNFFYQJSFTBEEUIFCSPUI4FUUJNFSGPSUPNJOVUFTBOEUFNQFSBUVSFPO)JHI0ODFCSPUIDPNFTUPBCPJMBEEUIFCFFUTTBMUBOEQFQQFS4XJUDIUP.FEJVNGPSNJOVUFT

0ODFUJNFFYQJSFTUFTUUIFCFFUT*GUIFZBSFOPUUFOEFSBEENPSFUJNFBTOFFEFE8IFOUFOEFSBEEUIFMFNPOKVJDFBlend starting with speed 1 gradually rising to speed 3 untilDPNQMFUFMZTNPPUIBOEIPNPHFOPVTBCPVUNJOVUFT




Carrot and Ginger Soup

5IFHJOHFSHJWFTUIJTTPPUIJOHTPVQBOJDFLJDL

.BLFTBCPVUDVQT

1 tablespoon unsalted butter or olive oil

1 garlic clove

1 small onion (about 3 ounces),cut into -inch pieces

ounce ginger, cut into -inch pieces

1 pounds carrots, cut into -inch pieces

teaspoon ground cinnamon18 teaspoon ground allspice

pinch freshly ground nutmeg

1 thyme sprig, leaves removed and stem discarded



1VUUIFCVUUFSJOUIFCMFOEFSKBSTFUUJNFSGPSNJOVUFTBOEUFNQFSBUVSFPO.FEJVN0ODFCVUUFSCFHJOTUPNFMUBEEUIFHBSMJDPOJPOBOEHJOHFS$PWFSCMFOEFSKBSBOETUJSBCPVUUPRVJDLCVSTUTUPCSFBLVQ$POUJOVFUPTUJSPDDBTJPOBMMZXIJMFTBVUJOH

"EEUIFDBSSPUTTQJDFTUIZNFTBMUBOECSPUI$PWFSBOETUJSa few times to combine ingredients. Set timer for 20 minutesBOEUFNQFSBUVSFPO)JHI0ODFNJYUVSFDPNFTUPBCPJMTFUUJNFSGPSNJOVUFTBOEUFNQFSBUVSFPO.FEJVN4UJSPODFor twice while soup is simmering.

0ODFUJNFFYQJSFTUFTUUIFDBSSPUT*GUIFZBSFOPUGVMMZTPGUBEEBEEJUJPOBMUJNFPO.FEJVN8IFODBSSPUTBSFGVMMZDPPLFEUISPVHIUVSOVOJUPGG4UBSUJOHXJUITQFFEBOEHSBEVBMMZSBJTJOHUPTQFFECMFOETPVQVOUJMDPNQMFUFMZTNPPUIBCPVUNJOVUFT




7/30/2019 Sbc 1000 Recipe

12/22

12

Lentil Soup

A delicious version of a classic.

.BLFTBCPVUDVQT


1 small onion, cut into -inch pieces1 small carrot, cut into a -inch dice

2 garlic cloves

1 bay leaf

pound dried brown lentils

3 to 4 cups chicken or vegetable stock or broth(stock makes a more flavorful soup)


teaspoon freshly ground black pepper 1VUUIFPMJWFPJMJOUPUIFCMFOEFSKBS4FUUJNFSGPSNJOVUFT

BOEUFNQFSBUVSFPO.FEJVN0ODFUIFPJMJTIPUBEEUIFPOJPO$PWFSUIFCMFOEFSKBSBOETUJSVTJOHBCPVURVJDLbursts to break up the onions. Add the carrot and garlic andTUJSUPDPNCJOF$POUJOVFUPTBVUTUJSSJOHPDDBTJPOBMMZVOUJMsoftened.

0ODFVOJUTIVUTPGGBEEUIFSFNBJOJOHJOHSFEJFOUT4FUUJNFSGPSNJOVUFTBOEUFNQFSBUVSFPO)JHI0ODFTPVQDPNFT

UPBCPJMTFUUJNFSGPSNJOVUFTBOEUFNQFSBUVSFPO.FEJVN

0ODFUIFUJNFIBTFYQJSFEUFTUUIFMFOUJMT*GGJSNBEENPSFUJNFPO.FEJVN4PNFWBSJFUJFTPGMFOUJMTXJMMOFFENPSFUJNFJODSFBTFCZUPNJOVUFJODSFNFOUT

3FNPWFBOEEJTDBSECBZMFBG5BTUFBOEBEKVTUTFBTPOJOHBTdesired.


$BMPSJFTGSPNGBUtDBSCHtQSPHtGBUHtTBUGBUH

tDIPMNHtTPENHtDBMDNHtGJCFSH

Chicken Noodle Soup

8IPEPFTOUMPWFDIJDLFOTPVQ5IJTFBTZWFSTJPO

can be made any night of the week.

.BLFTBCPVUDVQT


1 small onion, cut into -inch pieces4 cups chicken broth, low sodium

2 medium carrots, cut into -inch rounds

2 celery stalks, cut into -inch dice

teaspoon kosher salt, plus more to taste


2 to 3 sprigs fresh thyme, leaves removedand stems discarded

to 1 pound mixed chicken breasts and thighs,boneless and skinless, cut into -inch pieces

cup medium egg noodles

3 to 4 sprigs fresh parsley, leaves removed and chopped

1VUUIFCVUUFSJOUPUIFCMFOEFSKBS4FUUJNFSGPSNJOVUFTBOEUFNQFSBUVSFPO.FEJVN0ODFUIFCVUUFSCFHJOTUPNFMUBEEUIFPOJPO$PWFSUIFCMFOEFSKBSBOETUJSVTJOHBCPVURVJDLCVSTUTUPCSFBLVQUIFPOJPO4BVUVOUJMTPGUFOFEstirring occasionally.

"EEUIFCSPUIDBSSPUTDFMFSZTBMUQFQQFSBOEUIZNFTUJSUP

mix. Set timer for 15 minutes and temperature on High toCSJOHNJYUVSFUPBCPJM0ODFTPVQCPJMTTXJUDIUP.FEJVNGPSNJOVUFTTUJSSJOHHFOUMZPOPDDBTJPO

"GUFSNJOVUFTTMPXMZBOEDBSFGVMMZBEEUIFDIJDLFOthrough the lid opening.

"GUFSBOPUIFSNJOVUFTMBQTFTTMPXMZBEEFHHOPPEMFTthrough the lid opening.

0ODFUJNFFYQJSFTBEEUIFDIPQQFEQBSTMFZ5BTUFBOEBEKVTUseasoning as desired.



Roasted Red Pepper Soup

5IJTTPVQJTEFMJDJPVTFJUIFSIPUPSDIJMMFEoZPVSDIPJDF

.BLFTBCPVUDVQT

tablespoon olive oil1 garlic clove

2 shallots, cut into -inch pieces

1 teaspoon fresh thyme leaves

4 roasted red bell peppers, seeded(may used jarred, or home made)and cut into 1-inch pieces

1 tablespoon sherry

2 cups chicken broth, low sodium teaspoon kosher or sea salt



1. Put the olive oil to the blender jar. Set timer for 15 minutesBOEUFNQFSBUVSFPO.FEJVN0ODFUIFPJMJTIPUBEEUIFHBSMJDTIBMMPUTBOEUIZNF$PWFSCMFOEFSKBSBOETUJSVTJOHRVJDLCVSTUTUPCSFBLVQ$POUJOVFTUJSSJOHPDDBTJPOBMMZBTNJYUVSFTBVUT

2. Put the roasted peppers and all of the remaining ingredientsJOUPUIFCMFOEFSKBS4FUUJNFSGPSUPNJOVUFTBOEUFNQFSBUVSFPO)JHI0ODFNJYUVSFDPNFTUPBCPJMTFUUJNFSGPSNJOVUFTBOEUFNQFSBUVSFPO.FEJVN

0ODFUJNFFYQJSFTTUBSUCMFOEJOHPOTQFFEBOEHSBEVBMMZSBJTJOHUPTQFFEGPSNJOVUFPSVOUJMDPNQMFUFMZTNPPUI




7/30/2019 Sbc 1000 Recipe

13/22

13

Tomato Soup

5IJTSFDJQFJTTPFBTZoKVTUUISPXUIFJOHSFEJFOUTUPHFUIFSJOUIFCMFOEFSKBSBOEUVSOJUPO*UHJWFTZPVQMFOUZPGUJNF

UPQSFQBSFUIFHSJMMFEDIFFTFUPBDDPNQBOZZPVSTPVQ

.BLFTBCPVUDVQT

1 cups vegetable stock

small onion, cut into -inch pieces

1 small carrot, cut into -inch pieces

1 small celery stalk, cut into -inch pieces

1 teaspoon dried basil

teaspoon dried marjoram

1 tablespoon unbleached, all-purpose flour

1 can (28-ounce) whole plum tomatoes in pure

2 whole sun-dried tomatoes18 teaspoon baking soda



1. Put all of the ingredients into the blender jar. Cover and stir tomix.

4FUUJNFSGPSNJOVUFTBOEUFNQFSBUVSFPO)JHI0ODFUIFNJYUVSFDPNFTUPBCPJMTFUUJNFSGPSNJOVUFTBOE

UFNQFSBUVSFPO.FEJVN

8IFOUJNFFYQJSFTCMFOEPOTQFFEHSBEVBMMZSBJTJOHUPTQFFEGPSNJOVUFTPSVOUJMDPNQMFUFMZTNPPUI




Corn and Clam Chowder.BLFUIJTDIPXEFSJOUIFTVNNFSUJNFXIFODPSOJTBCVOEBOU

.BLFTBCPVUDVQT



1 large bell pepper, seededand cut into -inch pieces

1 cups whole milk cup heavy cream

2 cans (6.5-ounce) chopped clams,juice and clams divided

pound potatoes, peeled and cut into -inch dice



3 to 4 sprigs fresh thyme, leaves removed andstems discarded

18 teaspoon cayenne, or to taste

2 to 3 ears fresh corn, kernels cut and cobsdiscarded (about 2 cups kernels)

1 celery stalk, thinly sliced

2 scallions, white and green parts, thinly sliced

1. Put the butter in the blender jar. Set timer for 12 minutes andUFNQFSBUVSFPO.FEJVN0ODFUIFCVUUFSCFHJOTUPNFMUBEEthe onion and pepper. Cover the blender jar and stir a fewUJNFTVTJOHRVJDLCVSTUTUPNJY4BVUVOUJMTPGUFOFETUJSSJOHoccasionally.

0ODFTPGUFOFEBEEUIFNJMLDSFBNDMBNKVJDFQPUBUPFT

TBMUQFQQFSUIZNFBOEDBZFOOF4FUUJNFSGPSNJOVUFTBOEUFNQFSBUVSFPO.FEJVNUPIFBUUISPVHITUJSSJOHGSFRVFOUMZ

0ODFUIFUJNFFYQJSFTBEEUIFDPSOBOEDFMFSZBOETFUUJNFSfor 3 minutes and temperature on High to bring soup to aCPJM0ODFUIFTPVQJTKVTUBUBCPJMTFUUJNFSGPSUPNJOVUFTBOEUFNQFSBUVSFPO.FEJVNUPTJNNFS$IFDLBGUFSNJOVUFTBOEPODFQPUBUPFTBSFUFOEFSBEEUIFTDBMMJPOTBOEDMBNT5VSOVOJUPGGBOEMFUTJUGPSUPNJOVUFTUPBMMPXclams to warm through.


/PUF'PSBDIPXEFSXJUIBSJDIFSDPOTJTUFODZJODSFBTFUIFamount of heavy cream and decrease the milkproportionately.



Lightened Broccoli and Potato Soup5IJTTPVQJTBEFMJDJPVTBOEIFBMUIZTVCTUJUVUF

GPSPUIFSDSFBNTPVQT

.BLFTBCPVUDVQT

2 cups vegetable broth

1 garlic clove


2 tablespoons sherry

1 teaspoon sea or kosher salt


6 ounces red potatoes, peeledand cut into -inch pieces

pound broccoli, cut into to 1-inch pieces

teaspoon lemon zest

2 ounces Cheddar, shredded

1VUUIFCSPUIHBSMJDPOJPOTIFSSZTBMUQFQQFSQPUBUPFTBOEbroccoli into the blender jar. Cover and set timer for 10minutes and temperature on High.

0ODFUJNFFYQJSFTPSPODFUIFNJYUVSFDPNFTUPBCPJMTUJSto mix for about 15 seconds. Set timer for 30 minutes andUFNQFSBUVSFPO.FEJVNTUJSSJOHPDDBTJPOBMMZEVSJOHUIFcooking process.

0ODFUJNFFYQJSFTBEE[FTUBOE$IFEEBSBOECMFOEPOTQFFEHSBEVBMMZSBJTJOHUPTQFFEGPSNJOVUFTPSVOUJM

completely smooth. 5BTUFBOEBEKVTUTFBTPOJOHBTEFTJSFE



7/30/2019 Sbc 1000 Recipe

14/22

14

Green Pea and Spinach Soup

5IFCSJHIUHSFFODPMPSPGUIJTTPVQKVTUTDSFBNTTQSJOHUJNF

.BLFTBCPVUDVQT

1 tablespoon olive oil1 garlic clove

1 small to medium leek, cut into -inch pieces




1 pound green peas, fresh or frozen (about 3 cups)

1 teaspoons fresh lemon juice

4 ounces fresh spinach (about 4 packed cups)

8 to 10 medium fresh mint leaves

1. Put the oil into the blender jar. Set timer for 6 minutes andUFNQFSBUVSFPO.FEJVN0ODFPJMJTIPUBEEUIFHBSMJDBOEMFFL$PWFSBOETUJSVTJOHBCPVURVJDLCVSTUTUPCSFBLVQ-FUTBVUGPSBGFXNJOVUFTPSVOUJMTPGUFOFE

0ODFUIFUJNFFYQJSFTBEEUIFCSPUITBMUBOEQFQQFS4FUUJNFSGPSUPNJOVUFTBOEUFNQFSBUVSFPO)JHI0ODF

NJYUVSFDPNFTUPBCPJMBEEUIFQFBTSFQMBDFDPWFSBOETFUUJNFSGPSNJOVUFTBOEUFNQFSBUVSFPO.FEJVN

8IFOVOJUTIVUTPGGBEEUIFMFNPOKVJDFTQJOBDIBOENJOU#MFOEPOTQFFEHSBEVBMMZSBJTJOHUPTQFFEGPSNJOVUFTor until completely smooth.

5BTUFBOEBEKVTUTFBTPOJOHTBTEFTJSFE



Asparagus Leek Soup

5IJTJTBQFSGFDUTPVQUPDFMFCSBUFUIFTUBSUPGTQSJOH

although it is delicious any time of year.

.BLFTBCPVUDVQT


1 garlic clove

1 medium to large leek, white and light green partsonly, washed well and cut into -inch pieces

1 pound asparagus (about 1 small bunch),rough ends trimmed and cut into -inch pieces

2 tablespoons cognac or dry white wine

1 small red potato (about 2 ounces), peeledand cut into -inch pieces (hold in waterto prevent oxidation)



1- cups vegetable broth

teaspoon fresh lemon juice

1VUUIFCVUUFSJOUPUIFCMFOEFSKBSTFUUJNFSGPSNJOVUFTBOEUFNQFSBUVSFPO.FEJVN0ODFCVUUFSCFHJOTUPNFMUBEEUIFHBSMJDBOEMFFL$PWFSBOETUJSBCPVUUJNFTVTJOHRVJDLCVSTUT$POUJOVFUPTBVUTUJSSJOHPDDBTJPOBMMZ4IPVMEBOZMFFLDMJOHUPUIFTJEFTPGUIFKBSBGUFSTUJSSJOHTDSBQF

down with a heatproof spatula. 0ODFUIFSFBSFNJOVUFTPGUJNFSFNBJOJOHBEEUIF

asparagus and toss with a spatula to coat with the leeks andbutter. Add the cognac or wine once there are 3 minutesremaining.

0ODFUJNFFYQJSFTBEEUIFCSPUIQPUBUPTBMUBOEQFQQFSUPthe blender jar. Cover and set time to 10 minutes on High.

0ODFUJNFFYQJSFTPSXIFOMJRVJEDPNFUPBCPJMTFUUJNFSGPSNJOVUFTBOEUFNQFSBUVSFPO.FEJVNTUJSSJOHPDDBTJPOBMMZduring the cooking process.

0ODFUJNFFYQJSFTBEEUIFMFNPOKVJDFBOECMFOETUBSUJOHXJUITQFFEHSBEVBMMZSBJTJOHUPTQFFEVOUJMDPNQMFUFMZTNPPUIBOEIPNPHFOPVTBCPVUTFDPOETUPNJOVUF




Creamy Greens Soup

5IJTFBSUIZOPVSJTIJOHTPVQJTTPEFMJDJPVT(BSOJTIXJUIBEPMMPQ

PGDSNFGSBDIFBOEBTQSJHPGQBSTMFZ

.BLFTBCPVUDVQT


2 garlic cloves

1 small shallot, cut into -inch pieces1 small leek, white part only, cut into -inch slices




8 ounces kale (or other leafy greens), hard stemsdiscarded and roughly chopped, divided

2 to 3 ounces Italian parsley (about large bunch),stems reserved for other use and roughlychopped, divided

13 cup heavy cream

1VUUIFPJMJOUPUIFCMFOEFSKBS4FUUJNFSGPSNJOVUFTBOEUFNQFSBUVSFPO.FEJVN0ODFPJMJTIPUBGUFSBCPVUNJOVUFBEEUIFHBSMJDBOETIBMMPU$PWFSBOETUJSVTJOHRVJDLCVSTUTUPCSFBLVQUIFWFHFUBCMFT0ODFTMJHIUMZTPGUFOFEBEEUIFMFFLTUJSPDDBTJPOBMMZTDSBQJOHUIFTJEFTPGUIFblender jar if necessary.

0ODFUJNFFYQJSFTBEEUIFCSPUITBMUBOEQFQQFSTUJSUPNJY$PWFSBOETFUUJNFSGPSNJOVUFTBOEUFNQFSBUVSFPO)JHI0ODFUIFCSPUIDPNFTUPBCPJMUVSOVOJUPGGBOEBEEhalf of the kale and parsley. Cover and set timer for 20NJOVUFTBOEUFNQFSBUVSFPO.FEJVNTUJSSJOHVOUJMUIFHSFFOTBSFJODPSQPSBUFEXJUIUIFMJRVJE"GUFSNJOVUFTDBSFGVMMZ

7/30/2019 Sbc 1000 Recipe

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15

remove the cover and add the remaining greens and parsley.Replace cover and stir until completely incorporated.

-FUDPPLGPSSFNBJOJOHUJNF0ODFNJOVUFTBSFMFGUPOUIFUJNFSBEEUIFIFBWZDSFBN

0ODFUJNFFYQJSFTCMFOETUBSUJOHPOTQFFEBOEHSBEVBMMZSBJTJOHUPTQFFEGPSNJOVUFTPSVOUJMDPNQMFUFMZTNPPUI




Curried Coconut and Butternut Squash

Soup"O*OEJBOUXJTUPOBDMBTTJDCVUUFSOVUTRVBTITPVQ

.BLFTBCPVUDVQT

1 tablespoon butter or ghee*


jalapeo, seeded and cut into -inch pieces

1 -inch piece of ginger, peeled and halved

1 garlic clove1 tablespoon curry powder

1 can (13.5-ounce) coconut milk

cup chicken broth, low sodium


1 pound peeled, seeded butternut squashcut into 1-inch cubes (about 1 small squash)

1. Put the butter or ghee into the blender jar. Set timer for 15

NJOVUFTBOEUFNQFSBUVSFPO.FEJVN0ODFUIFCVUUFSCFHJOTUPNFMUBEEUIFPOJPO$PWFSBOETUJSVTJOHRVJDLCVSTUTBOETBVUVOUJMTPGUFOFE"EEUIFKBMBQFPHJOHFSBOEHBSMJDTUJSto break up and coat with the butter. Add the curry powderand stir to combine. Scrape down the sides of the jar ifOFFEFE-FUTBVUGPSUIFSFNBJOJOHUJNFTUJSSJOHoccasionally.

0ODFUJNFFYQJSFTBEEDPDPOVUNJMLCSPUIBOETBMU$PWFSBOETUJS4FUUJNFSGPSNJOVUFTBOEUFNQFSBUVSFPO)JHITUJSSJOHPDDBTJPOBMMZVOUJMNJYUVSFDPNFTUPBCPJM0ODF

NJYUVSFSFBDIFTBCPJMBEEUIFTRVBTI$PWFSBHBJOBOETFUUJNFSGPSNJOVUFTBOEUFNQFSBUVSFPO.FEJVNTUJSSJOHoccasionally during the cooking process.

8IFOVOJUTIVUTPGGCMFOEPOTQFFEHSBEVBMMZSBJTJOHUPTQFFEGPSNJOVUFTPSVOUJMDPNQMFUFMZTNPPUI


*Ghee is an Indian clarified butter found in the specialty foodsection of supermarkets or health food stores.



Pasta e Fagiole

This hearty Italian favorite is a meal in itself.

.BLFTDVQTEFQFOEJOHPOBNPVOUPGQBTUBVTFE

1 tablespoon olive oil small onion, cut into -inch pieces

3 garlic cloves

1 small carrot, thinly sliced

1 small celery stalk, thinly sliced

1 can (15.5-ounce) cannelini beans,drained but not rinsed, divided

1 can (14-ounce) diced tomatoes, drained

2 cups vegetable broth teaspoon kosher or sea salt18 teaspoon freshly ground black pepper

pinch red pepper flakes

cup dried pasta (macaroni,or other hollowed pasta)

4 basil leaves, thinly sliced

grated Parmesan, to taste (for serving)

1. Put the oil into the blender jar. Set timer for 10 minutes andUFNQFSBUVSFPO.FEJVN0ODFUIFPJMJTIPUBEEUIFPOJPOBOEHBSMJD$PWFSBOETUJSVTJOHBCPVURVJDLCVSTUTUPCSFBLVQ"MMPXUPTPGUFOBOEUIFOBEEUIFDBSSPUBOEDFMFSZTUJSBHBJOUPCSFBLVQ$POUJOVFUPTBVUTUJSSJOHPDDBTJPOBMMZto soften.

0ODFUIFUJNFFYQJSFT"EEPOFIBMGPGUIFDBOOFMJOJCFBOTand tomatoes. Stir 2 to 3 times to break up. Add remainingCFBOTCSPUITBMUQFQQFSBOEQFQQFSGMBLFT4FUUJNFSGPS

NJOVUFTBOEUFNQFSBUVSFPO)JHITUJSSJOHFWFSZGFXNJOVUFT 0ODFUIFNJYUVSFDPNFTUPBCPJMTFUUJNFSGPSNJOVUFT

BOEUFNQFSBUVSFPO.FEJVN3FNPWFUIFNFBTVSJOHDVQBTsoup is simmering.

0ODFUJNFFYQJSFTDIFDLDPOTJTUFODZ4IPVMEBUIJDLFSTPVQCFEFTJSFETFUUJNFSGPSNJOVUFTBOEUFNQFSBUVSFPO.FEJVN/PUF8FBMTPGFFMUIFGMBWPSTGVMMZEFWFMPQXJUIUIFextra cooking time.

5. Add the pasta before serving. Set timer to 10 minutes and

UFNQFSBUVSFPO)JHI0ODFUIFTPVQDPNFTUPBCPJMBEEUIFQBTUB0ODFJUDPNFTCBDLUPBCPJMTXJUDIUP.FEJVNGPSNBOVGBDUVSFSTSFDPNNFOEFEDPPLJOHUJNF5FTUQBTUBUPEFUFSNJOFEPOFOFTTBEENPSFUJNFJGOFDFTTBSZ

4UJSJOCBTJMBOEUBTUFBEKVTUTFBTPOJOHBTEFTJSFE4FSWFJNNFEJBUFMZTQSJOLMFEMJCFSBMMZXJUI1BSNFTBO

/PUF"TUIFGJOJTIFETPVQTJUTUIFQBTUBXJMMBCTPSCNVDIUIFTPVQMJRVJE*GOPUTFSWJOHJNNFEJBUFMZBEEJUJPOBMIPUbroth will need to be added before serving.



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16

Root Vegetable Soup

5IFQFSGFDUTPVQJOXJOUFSVUJMJ[JOHTFBTPOBMSPPUWFHFUBCMFT

.BLFTBCPVUDVQT


1 garlic clove





1 small rutabaga (about 6 ounces),cut into 1-inch pieces

1 small turnip (about 6 to 8 ounces),cut into 1-inch pieces

1 small sweet potato or yam(about 7 to 8 ounces), cut into 1-inch pieces

2 medium carrots, cut into 1-inch pieces

1 medium parsnip, cut into 1-inch pieces


3 to 4 sprigs fresh thyme, leaves removedand stems discarded

2 to 3 pinches cayenne, or to taste

1VUUIFPJMJOUPUIFCMFOEFSKBS4FUUJNFSGPSNJOVUFTBOEUFNQFSBUVSFPO.FEJVN0ODFUIFPJMJTIPUBEEUIFHBSMJDBOETIBMMPU$PWFSBOETUJSVTJOHRVJDLCVSTUTUPCSFBLVQ$POUJOVFUPTBVUTUJSSJOHPDDBTJPOBMMZ

0ODFUJNFFYQJSFTBEEUIFCSPUITBMUBOEQFQQFS4FUPO)JHIGPSNJOVUFT0ODFCSPUIDPNFTUPBCPJMBEEUIF

remaining ingredients. Set timer for 30 minutes andUFNQFSBUVSFPO.FEJVN

0ODFUJNFFYQJSFTCMFOEPOTQFFEBOEHSBEVBMMZSBJTJOHUPspeed 3 for 2 minutes or until completely smooth.




Spinach Dal

"USBEJUJPOBM*OEJBOTQJDFEEJTICBTFEPOMFOUJMT

&BDIWFSTJPOJTEJGGFSFOUEFQFOEJOHPOJOHSFEJFOUT

BOETQJDFTVTFE5IJTPOFBEETTQJOBDIBUUIFFOE

for some color and extra nutrients.

.BLFTBCPVUDVQT

1 tablespoon ghee* or butter

1 -inch piece fresh ginger, peeled and halved


jalapeo, seeded and cut into -inch pieces

2 garlic cloves teaspoon ground cumin

1 teaspoon garam masala**

pinch turmeric


3 cups water

1 cups dried red lentils

1 small dried chile, left whole

4 ounces fresh spinach

1. Put the ghee or butter into the blender jar. Set timer for 30NJOVUFTBOEUFNQFSBUVSFPO.FEJVN0ODFUIFHIFFPSCVUUFSCFHJOTUPNFMUBEEUIFHJOHFSPOJPOKBMBQFPBOEHBSMJD$PWFSBOETUJSVTJOHBCPVURVJDLCVSTUTUPCSFBLVQ0ODFWFHFUBCMFTIBWFTPGUFOFEBEEUIFDVNJOHBSBNNBTBMBUVSNFSJDBOETBMUTUJSBGFXUJNFTUPDPNCJOFBOEUPDPBUUIFTBVUFEWFHFUBCMFT4DSBQFEPXOUIFTJEFTPGUIFKBSJGOFFEFE0ODFNJOVUFTSFNBJOTXJUDIUP-PX

allowing flavors to develop. Stir every few minutes.

0ODFUJNFFYQJSFTBEEUIFXBUFSBOETUJSPODFUPDPNCJOF"EEUIFMFOUJMTBOEDIJMF4FUUJNFSGPSUPNJOVUFTBOEUFNQFSBUVSFPO)JHI0ODFNJYUVSFDPNFTUPBCPJM4FUUJNFSGPSNJOVUFTBOEUFNQFSBUVSFPO.FEJVN

0ODFUJNFFYQJSFTSFNPWFUIFDIJMFXJUIBXPPEFOTQPPOand stir in the spinach in two batches.


*Ghee is an Indian clarified butter found in the specialty foodsection of supermarkets or health food stores.

**Garam masala is a blend of Indian spices. It can bepurchased in Indian markets and most grocery stores.



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17

Dressings and Sauces

Basic Vinaigrette

5IJTTJNQMFWJOBJHSFUUFJTQFSGFDUPWFSBTBMBEPGNJYFEHSFFOTBOE

GSFTIWFHFUBCMFT4VCTUJUVUJOHUFBTQPPOTPGIFSCFTEF

Provence for the combined basil/thyme/marjoram is an easy way

UPDIBOHFJUVQBCJUBOETBWFTPOUIFBNPVOUPGESJFEIFSCTZPV

need to have on hand.

.BLFTBCPVUDVQ

cup red wine vinegar

1 teaspoon Dijon-style mustard

cup fresh parsley

teaspoon dried basil teaspoon dried thyme

teaspoon dried tarragon

teaspoon ground white pepper


cup extra virgin olive oil

1VUUIFWJOFHBSNVTUBSEQBSTMFZTQJDFTBOETBMUJOUPCMFOEFSKBS#MFOEPOTQFFEVOUJMDPNCJOFEBOEQBSTMFZJT

GJOFMZDIPQQFEBCPVUTFDPOETTUPQQJOHUPTDSBQFEPXOthe sides of the jar as necessary).

0ODFUIFNJYUVSFJTDPNCJOFEDBSFGVMMZSFNPWFUIFmeasuring cup from the cover of the blender. Blend on speedBOETMPXMZBEEUIFPJMUISPVHIUIFMJEPQFOJOH5IFQSPDFTTTIPVMEUBLFBCPVUNJOVUFT


Nutritional information per serving (1 tablespoon):


Warm Vinaigrette

This delicious vinaigrette will become

a favorite after the first bite.

.BLFTBCPVUDVQ

cup extra virgin olive oil, divided

1 garlic clove1 small shallot, cut into -inch pieces

2 tablespoons Dijon-style mustard



3 tablespoons champagne vinegar

1. Put one teaspoon of olive oil into the blender jar and set on.FEJVNGPSNJOVUFT0ODFUIFPJMJTIPUBEEUIFHBSMJDBOE

TIBMMPU$PWFSBOETUJSUPCSFBLVQVTJOHRVJDLCVSTUT

0ODFWFHFUBCMFTIBWFTPGUFOFEUVSOVOJUPGGBOEBEEBMMSFNBJOJOHJOHSFEJFOUTUISPVHIUIFMJEPQFOJOHFYDFQUGPSUIFreserved olive oil. Stir to combine.

8IJMFCMFOEJOHPOTQFFEHSBEVBMMZBEESFNBJOJOHPJMJOBTMPXCVUTUFBEZTUSFBNUISPVHIUIFMJEPQFOJOH-FUNJYUVSFblend an additional 30 seconds after all has been added.

4FUUJNFSGPSNJOVUFTBOEUFNQFSBUVSFPO.FEJVNTUJSSJOHconstantly until dressing is heated through.



Walnut-Parsley Pesto

5IJTSFDJQFJTBGSFTIBMUFSOBUJWFUPUSBEJUJPOBMQFTUPFTQFDJBMMZJO

UIFDPPMFSNPOUITXIFOCBTJMJTOPUBTQMFOUJGVM

.BLFTBCPVUDVQT

cup walnuts, lightly toasted

1 garlic clove

2 cups loosely packed fresh parsley

(about 1 small bunch) cup grated Parmesan



teaspoon lemon zest

1 teaspoons fresh lemon juice

to cup extra virgin olive oil, divided

1. Put the walnuts in the blender jar. Run on speeds 1 to 3 forBCPVUUPTFDPOETPSVOUJMGJOFMZDIPQQFE

2. With the unit running on speed 1. Carefully remove themeasuring cup from the cover of the blender. Gradually addUIFHBSMJDBOEQBSTMFZUISPVHIUIFMJEPQFOJOH-FUSVOVOUJMSPVHIMZDIPQQFETUPQQJOHUPTDSBQFEPXOUIFTJEFTPGUIFjar as necessary.

"EEUIF1BSNFTBOTBMUQFQQFSBOE[FTU1VMTFUPUJNFTto mix. Add the lemon juice and blend on speed 1. RemoveUIFNFBTVSJOHDVQBOETMPXMZQPVSDVQPGUIFPMJWFPJM

VTJOHBMJRVJENFBTVSJOHDVQUISPVHIUIFMJEPQFOJOHXIJMFthe mixer is running. Scrape down as necessary and let rununtil desired consistency. Add remaining oil for thinnerconsistency.

5PTUPSFUSBOTGFSUPBHMBTTKBSPSCPXMUBQUPSFNPWFBMMBJSCVCCMFTBOEFWFOPVUUIFTVSGBDF'MPBUBMBZFSPGPMJWFPJMPOUPQDPWFSXJUIQMBTUJDXSBQBOESFGSJHFSBUF5IFQFTUPXJMMLFFQGPSEBZTJOUIFSFGSJHFSBUPSPSJUNBZCFGSP[FO


$BMPSJFTGSPNGBUtDBSCHtQSPHtGBUHtTBUGBUHtDIPMNHtTPENHt$BMDNHtGJCFSH

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Green Goddess Dressing

"EFMJDJPVTWFHHJFESFTTJOHUIBUFWFOZPVSLJETXJMMMPWF

.BLFTBCPVUDVQ

1 garlic clove

1 green onion/scallion, cut into 1-inch pieces

2 anchovy fillets

2 tablespoons fresh tarragon(leaves from about 4 sprigs)

10 medium to large fresh basil leaves

cup fresh parsley

1 tablespoon fresh lemon juice

1 avocado, each half cut into 4 pieces

cup plain yogurt or sour cream


pinch kosher or sea salt


4 to 6 tablespoons water, divided

1VUBMMPGUIFJOHSFEJFOUTSFTFSWJOHUBCMFTQPPOTPGUIFXBUFSJOUPUIFCMFOEFSKBS#MFOEPOTQFFETUPGPSBCPVUNJOVUFPSVOUJMGVMMZCMFOEFETUPQQJOHUPTDSBQFEPXOTJEFTof the jar as necessary.

2. Add additional water as needed to reach the desiredDPOTJTUFODZ5BTUFBOEBEKVTUTFBTPOJOHBTEFTJSFE


$BMPSJFTGSPNGBUtDBSCHtQSPHtGBUHtTBUGBUHtDIPMHtTPEHtDBMDNHtGJCFSH

Red Chile Sauce

"USBEJUJPOBMTNPLZTQJDZTBVDFUIJTJTEFMJDJPVTPWFSNPTU

.FYJDBOEJTIFTFTQFDJBMMZFODIJMBEBT

.BLFTBCPVUDVQT

9 dried chiles (any mix of Anaheim,New Mexico and/or Ancho)


2 small shallots, cut into -inch pieces

2 garlic cloves

teaspoon kosher salt, divided

2 tablespoons dark brown sugar


1. Reconstitute chiles: place them in a bowl and pour boilingwater over them so they are completely submerged. Cover

bowl with foil or an inverted plate. Allow the chiles to sit untilUIFZTPGUFOBCPVUUPNJOVUFT0ODFTPGUDBSFGVMMZSFNPWFBMMTFFETBOETUFNTBOEDVUJOUPJODIQJFDFTreserve.

2. Put the olive oil into the blender jar and set timer for 3NJOVUFTBOEUFNQFSBUVSFPO.FEJVN$PWFSXJUINFBTVSJOHDVQSFNPWFE0ODFUIFPJMJTIPUVQBEEUIFTIBMMPUTHBSMJD

BOEBQJODIPGTBMUTUJSSJOHGSFRVFOUMZVOUJMWFHFUBCMFTBSFsoft.

"EEUIFSFNBJOJOHTBMUTVHBSCSPUIBOESFTFSWFEDIJMFT4FUUJNFSGPSNJOVUFTBOEUFNQFSBUVSFPO.FEJVNTUJSSJOHoccasionally.

0ODFVOJUUVSOTPGGSFUVSONFBTVSJOHDBQUPMJEBOECMFOEPOTQFFETUPGPSBCPVUNJOVUFTPSVOUJMDPNQMFUFMZsmooth.




Light Marinara Sauce

5IJTWFSTBUJMFTBVDFJTTPFBTZUPNBLFBOEJUGSFF[FTXFMMUPP

.BLFTBCPVUDVQT

1 tablespoon extra virgin olive oil5 garlic cloves


teaspoon kosher salt, divided

1 can (28-ounce) whole plum tomatoes in pure


teaspoon dried oregano

1 to 2 tablespoons granulated sugar

6 large leaves fresh basil, torn into small pieces

1. Put the oil into the blender jar. Cover and set timer for 10NJOVUFTBOEUFNQFSBUVSFPO.FEJVN0ODFPJMJTIPUBEEUIFgarlic and onion. Stir a few times to coat with the oil and toCSFBLVQ-FBWFUPTBVUTUJSSJOHPDDBTJPOBMMZ

0ODFUJNFFYQJSFTBEEUIFSFNBJOJOHJOHSFEJFOUTBOETFUUJNFSGPSNJOVUFTBOEUFNQFSBUVSFPO)JHI0ODFUIFNJYUVSFDPNFTUPBCPJM4FUUJNFSGPSNJOVUFTBOEUFNQFSBUVSFPO.FEJVN3FNPWFUIFNFBTVSJOHDVQGSPNthe lid while cooking. Be sure to replace to stir occasionallywhile cooking.

0ODFUIFUJNFIBTFYQJSFECMFOEPOTQFFEGPSTFDPOETPSVOUJMEFTJSFEDPOTJTUFODZ*GBDIVOLJFSTUZMFTBVDFJTEFTJSFEQVMTFUPCMFOE


/PUF*GBUIJDLFSTBVDFJTEFTJSFEPODFCMFOEFETJNNFSGPSBEEJUJPOBMUJNFXJUINFBTVSJOHDVQSFNPWFEVOUJMEFTJSFE

consistency is achieved.

Nutritional information per serving ( cup):


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19

Romesco Sauce

5IJTTBVDFPG4QBOJTIPSJHJOJTEFMJDJPVTTFSWFEXJUIHSJMMFE

DIJDLFOWFHFUBCMFTPSFWFOHSJMMFETFBGPPE.BLFTBCPVUDVQT


2 shallots, cut into -inch pieces

6 garlic cloves23 cup almonds, toasted

2 cups white bread, crust removedand cut into -inch pieces (about 2 standard slices)

1 can (28-ounce) whole plum tomatoes, drained

2 roasted red peppers

cup sherry vinegar

cup sherry

cup chicken or vegetable broth

1 teaspoon smoked paprika

1 teaspoon kosher salt


1. Put the oil into the blender jar. Cover and set timer for 5NJOVUFTBOEUFNQFSBUVSFPO.FEJVN0ODFIPUBEEUIFTIBMMPUTBOEHBSMJDTUJSSJOHGSFRVFOUMZVOUJMTPGUFOFE

0ODFUJNFFYQJSFTBOEUIFWFHFUBCMFTBSFTPGUBEEUIFBMNPOET#MFOEPOTQFFETUPGPSBCPVUUPTFDPOETor until chopped. Add the remaining ingredients in the orderMJTUFE4FUUJNFSGPSNJOVUFTBOEUFNQFSBUVSFPO.FEJVN

0ODFVOJUTIVUTPGGCMFOETUBSUJOHPOTQFFEBOEHSBEVBMMZ

SBJTJOHUPTQFFEVOUJMGVMMZQVSFEBCPVU1 minute.




Salsa Verde

"UBOHZTBVDFGPSZPVSGBWPSJUF.FYJDBOEJTIoUSZJUXJUIUBDPTFODIJMBEBTPSFWFOGBKJUBT

.BLFTBCPVUDVQT


1 medium onion, cut into -inch pieces

1 pound tomatillos, cut into -inch pieces

3 garlic cloves

2 to 3 jalapeo or serrano peppers, seededand cut into -inch pieces

cup lightly packed fresh cilantro

juice from lime

teaspoon sea or kosher salt

2 teaspoons honey

1. Put the olive oil into the blender jar. Set timer for 20 minutesBOEUFNQFSBUVSFPO.FEJVN0ODFIPUBEEUIFPOJPOTUJSSJOHGSFRVFOUMZUPTBVU0ODFUIFPOJPOIBTTPGUFOFEBEE

about 13PGUIFUPNBUJMMPTBOEUIFHBSMJDBOETUJSGSFRVFOUMZ

0ODFUIFZBSFTPGUFOFESFQFBUXJUIUIFSFNBJOJOHUIJSET 0ODFUIFUJNFFYQJSFTBOEUIFWFHFUBCMFTBSFTPGUBEEUIF

remaining ingredients and blend on speeds 2 to 4 for about 1NJOVUFPSVOUJMQVSFE




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20

Desserts

Chocolate Banana Crme Brle

CuisinartNBLFTUIJTJNQSFTTJWFEFTTFSURVJDLBOEFBTZ#PUI

kids and adults will love it.

.BLFTTJYTFSWJOHT

2 cups heavy cream

1 cup whole milk


4 ounces milk chocolate, roughly chopped

6 large egg yolks

8 tablespoons granulated sugar, divided

1 banana, cut into -inch slices

1. Preheat oven to 325F with the rack in the middle position.

1VUUIFDSFBNNJMLBOEWBOJMMBJOUPUIFCMFOEFSKBS$PWFSBOETFUUJNFSGPSNJOVUFTBOEUFNQFSBUVSFPO.FEJVNTUJSSJOHevery few minutes.

0ODFUIFDSFBNNJMLNJYUVSFJTIPUBOEGPBNZUVSOIFBUPGGJGUJNFIBTOPUFYQJSFEBEEUIFDIPDPMBUFZPMLTBOEUBCMFTQPPOTPGUIFTVHBSTUJSSJOHDPOUJOVPVTMZVOUJMGVMMZCMFOEFEBOEIPNPHFOPVTBCPVUTFDPOET

4. Evenly divide the mixture among 6 shallow ramekins. Skimthe foam off of the top with a spoon or by blotting with apaper towel. Place the ramekins in a rimmed baking pan andthen add water until it goes up the sides of the ramekins by inch.

#BLFGPSNJOVUFTPSVOUJMKVTUTFU$PPMUPSPPNtemperature and then chill overnight.

#FGPSFTFSWJOHFWFOMZUPQXJUIUIFCBOBOBTMJDFTBOEMJCFSBMMZ

TQSJOLMFUIFSFTFSWFETVHBSPWFSFBDI6TJOHBLJUDIFOUPSDIDBSBNFMJ[FUIFTVHBSCZRVJDLMZNPWJOHUIFGMBNFCBDLBOEforth about 1 inch above the ramekin.



Cinnamon-Maple Applesauce

A healthy afternoon treat for you and your family.

.BLFTBCPVUDVQT

cup water

4 medium to large apples (about 1 pounds),peeled, cored and cut into 1-inch pieces

1 teaspoon ground cinnamon

1 to 2 pinches ground nutmeg

1 to 2 pinches ground cloves

1 to 2 pinches kosher or sea salt (optional)1 to 2 teaspoons fresh lemon juice

1 to 2 tablespoons pure maple syrup (optional)

1. Put the water into the blender jar. Set timer for 12 minutesBOEUFNQFSBUVSFPO)JHI0ODFXBUFSDPNFTUPBCPJMBCPVUNJOVUFTBEEBQQMFTTQJDFTBOETBMUJGVTJOHBOETXJUDIUP

.FEJVN4UJSPDDBTJPOBMMZUPJODPSQPSBUFUIFDPPLFEBQQMFTGSPNUIFCPUUPNDPPLJOHBMMBQQMFTVOUJMTPGUBOEhomogenous.

"EEMFNPOKVJDFBOENBQMFTZSVQJGVTJOH*GOFDFTTBSZblend on speed 1 until desired consistency is reached.



Coconut CustardsThe coconut gives these custards a delicious rich texture.

.BLFTGPVSTFSWJOHT

1 can (13.5-ounce) unsweetened coconut milk2 cup heavy cream

teaspoon pure vanilla extract

teaspoon coconut extract

cup unsweetened shredded coconut2 large eggs

4 large egg yolks

cup granulated sugar

teaspoon table salt

1. Preheat oven to 300F. Pour 1 inch of warm water into aJODITRVBSFQBO

1VUUIFDPDPOVUNJMLDSFBNBOEFYUSBDUTJOUPUIFCMFOEFSKBS

DPWFSBOETUJSUPNJY4FUUJNFSGPSNJOVUFTBOEUFNQFSBUVSFon High.

8IFOUJNFFYQJSFTBEEUIFTISFEEFEDPDPOVUBOETFUUJNFSGPSNJOVUFTBOEUFNQFSBUVSFPO.FEJVNTUJSSJOHPDDBTJPOBMMZ.JYUVSFTIPVMECFGPBNZBOEIPUCVUOPUboiling.

0ODFUJNFFYQJSFTMFUNJYUVSFTUFFQJOCMFOEFSKBSGPSminutes.

8IJMFNJYUVSFJTTUFFQJOHXIJTLUIFFHHTZPMLTTVHBSBOE

TBMUUPHFUIFSJOBNJYJOHCPXMBOEUIFOUSBOTGFSUPBMJRVJENFBTVSJOHDVQGPSFBTZQPVSJOH0ODFUIFNJYUVSFIBTGJOJTIFETUFFQJOHCMFOEPOTQFFE8JUIUIFVOJUSVOOJOHgradually add the egg mixture through lid opening. ContinuePOTQFFEGPSBOBEEJUJPOBMUPTFDPOETPSVOUJMhomogenous.

6. Pour the mixture through a fine strainer set over a mixingCPXMTRVFF[JOHPVUBOZFYDFTTMJRVJEGSPNUIFTISFEEFEDPDPOVUEJTDBSEDPDPOVU-FUTJUGPSBCPVUNJOVUFTBOE

then spoon off the top layer of foam from the mixture. %JWJEFNJYUVSFFWFOMZBNPOHGPVSJOEJWJEVBMDVTUBSEDVQT

ounces each). Place individual custards into the preparedQBOXJUIXBUFSXSBQUJHIUMZXJUIBMVNJOVNGPJMBOEQMBDFJOPWFO#BLFGPSBCPVUUPNJOVUFTVOUJMKVTUTFUUIFcenters will still move slightly when shaken).

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0ODFDPPMUPUIFUPVDIXSBQFBDIDVTUBSEJOEJWJEVBMMZXJUIplastic and refrigerate at least 2 hours before serving.



Lemon-Lavender Sorbet

The subtle floral notes of the lavender work nicely with the lemon

in this refreshing sorbet.

.BLFTBCPVUDVQTUFODVQTFSWJOHT

2 cups Lavender Simple Syrup (page 6)3 cups fresh lemon juice (from about 10 to 12 lemons)

1. Combine all ingredients and mix well.

5VSOPOB$VJTJOBSU*DF$SFBN.BLFSQPVSUIFNJYUVSFJOUPUIFGSP[FOGSFF[FSCPXMBOEMFUNJYVOUJMUIJDLFOFEBCPVUUPNJOVUFTEFQFOEJOHPOXIJDINPEFMZPVBSFVTJOH

5IFTPSCFUXJMMIBWFBTPGUDSFBNZUFYUVSF*GBGJSNFSDPOTJTUFODZJTEFTJSFEUSBOTGFSUIFTPSCFUUPBOBJSUJHIUDPOUBJOFSBOEQMBDFJOGSFF[FSGPSBCPVUIPVST3FNPWFGSPNGSFF[FSBCPVUNJOVUFTCFGPSFTFSWJOH

Nutritional information per serving (based on cup):


Mascarpone-Honey Panna Cotta

5PBTUFEDIPQQFEQJTUBDIJPTBSFBXPOEFSGVMUPQQJOH

GPSUIJTSJDIBOEDSFBNZQBOOBDPUUB

.BLFTTJYTFSWJOHT

2 tablespoons water

1 teaspoons unflavored powdered gelatin

2 cups heavy cream, divided


3 cup nonfat plain yogurt

cup mascarpone


3 tablespoons honey

1PVSXBUFSJOUPBTNBMMNJYJOHCPXMPSMJRVJENFBTVSJOHDVQ4QSJOLMFHFMBUJOPWFSUIFXBUFSTUJSUPNJY-FUTUBOEVOUJMTFUabout 15 minutes.

2. Put 1 cup of the cream and all of the sugar into the blenderjar. Set timer for 2 minutes and temperature on High toEJTTPMWFUIFTVHBS0ODFUIFNJYUVSFTUBSUTUPTJNNFSUVSOthe unit off and add the gelatin mixture. Stir to combine.

3. Add the remaining cream and all of the other ingredients toUIFVOJU#MFOEPOTQFFETUPGPSBCPVUTFDPOETPSuntil well combined.

%JWJEFUIFCMFOEFENJYUVSFBNPOHTJYPVODFSBNFLJOTChill overnight.



Crme Anglaise

:PVDBOVTFBTJTGPSBTBVDFPSGSFF[FJUJOUPJDFDSFBN

.BLFTBCPVUDVQTTBVDFDVQTJDFDSFBN

2 cups whole milk

2 cups heavy cream1 cup granulated sugar, divided

pinch table salt

1 whole vanilla bean, halved and seeds scraped(pod saved for another use or discarded)

5 large egg yolks

1 teaspoons pure vanilla extract

1VUUIFNJMLDSFBNIBMGPGUIFTVHBSTBMUBOETDSBQFEWBOJMMB

seeds into the blender jar. Cover and blend on speed 1 forBCPVUTFDPOET4FUUJNFSGPSNJOVUFTBOEUFNQFSBUVSFPO)JHITUJSSJOHFWFSZGFXNJOVUFT

8IJMFNJYUVSFJTIFBUJOHQVUUIFZPMLTSFNBJOJOHTVHBSBOEextract into a bowl and whisk until light and thickened.Reserve.

0ODFUJNFFYQJSFTUIFNJYUVSFTIPVMECFIPUBOEGPBNZCVUOPUCPJMJOHJGOPUBEETPNFNPSFUJNFUVSOUPCMFOEPOTQFFE8JUIUIFVOJUPOHSBEVBMMZBEEZPMLNJYUVSFUISPVHI

the lid opening in the cover. 0ODFBMMUIFZPMLNJYUVSFIBTCFFOBEEFEBOEUIPSPVHIMZ

CMFOEFETFUUJNFSGPSNJOVUFTBOEUFNQFSBUVSFPO.FEJVN8IJMFNJYUVSFJTIFBUJOHJUJTOFDFTTBSZUP4UJSFWFSZfew minutes.

5. Sauce is done when it can coat the back of the spoon theNJYUVSFNVTU/05CPJMPSUIFZPMLTXJMMPWFSDPPL:PVXJMMCFable to tell when it's done the mixture leaves a thickenedDPBUJOHPOUIFJOTJEFPGUIFKBS"MTPUIFNJYUVSFTIPVMEOPU

HPCFZPOE'6. Pour the mixture through a fine mesh strainer. Bring to room

temperature. Cover and chill for at least 2 hours or overnight.6TFBTJTGPSBDSNFBOHMBJTFPSGSFF[FJOUPJDFDSFBNCZfollowing the instructions for your ice cream maker.

Nutritional information per serving (based on cup ice cream):


Nutritional information per serving (based on 2 tablespoons sauce):


7/30/2019 Sbc 1000 Recipe

22/22

22

Pumpkin Bread Pudding

#SFBEQVEEJOHDBOCFNJYFEBOEBTTFNCMFEBIFBEPGUJNFBOE

CBLFEXIJMFEJOOFSJTCFJOHTFSWFEGPSBXBSNEFTTFSU5PQXJUI

TXFFUFOFEXIJQQFEDSFBN

.BLFTBCPVUUFOUPUXFMWFTFSWJOHT


1 pound challah loaf, cut into 2-inch cubes

1 can (12-ounce) evaporated lowfat milk

1 cups heavy cream

6 large eggs

tablespoon pure vanilla extract1 can (15 ounce) pumpkin pure

(about 1 to 1 cups)

cup plus 2 tablespoons granulated sugar

1 teaspoons ground cinnamon

8 teaspoon ground allspice

8 teaspoon ground ginger

pinch freshly ground nutmeg

#VUUFSBRVBSUTPVGGMEJTIPSBOPUIFSCBLJOHEJTIFRVJWBMFOUUPRVBSUT1VUCSFBEDVCFTJOUPBMBSHFNJYJOHbowl.

2. Put the remaining ingredients into the blender jar in the orderlisted and cover. Starting on speed 1 and gradually raising toTQFFEMFUNJYUVSFCMFOEVOUJMIPNPHFOPVTBCPVUUPseconds.

3. Pour egg mixture over the bread cubes and toss together sothat all of the bread cubes are coated with egg mixture

USBOTGFSUPQSFQBSFEEJTIBOEMFUTUBOEGPSNJOVUFTPSDPWFSBOESFGSJHFSBUFVQUPIPVSTJGSFGSJHFSBUFEMFUDPNFto room temperature for 30 minutes before proceeding).

5FONJOVUFTCFGPSFCBLJOHQSFIFBUPWFOUP'1MBDFUIFTPVGGMEJTIXJUIUIFCSFBEQVEEJOHJOUPBMBSHFSCBLJOHQBOwith a rim that is at least 2 inches. Place in the oven andcarefully pour warm water into the larger outer pan until theXBUFSDPNFTVQUIFTJEFTPGUIFTPVGGMEJTICZJODI$PWFSBOECBLFGPSBCPVUNJOVUFTVODPWFSJOHGPSUIFMBTU

minutes. Bread pudding is done when internal temperaturereaches 140F. Remove from oven and allow the breadpudding to rest for about 20 minutes on a rack beforeserving. Serve with sweetened whipped cream.

Nutritional information per serving (based on 12 servings):


Dairy-Free Chocolate Mousse

5IJTSJDIDIPDPMBUFNPVTTFJTTPHPPEZPVXPOUNJTTBUIJOH

.BLFTUFODVQTFSWJOHT1 cup soy milk

12 ounces semi-sweet chocolate(roughly chopped) or chocolate chips


tablespoon pure vanilla extract

1 package silken tofu (14 to 16 ounces),drained and cut into 1-inch cubes

1. Put the soy milk into the blender jar. Cover and Set timer forNJOVUFTBOEUFNQFSBUVSFPO.FEJVNTUJSSJOHPDDBTJPOBMMZ

0ODFNJMLDPNFTKVTUUPBCPJMUVSOVOJUPGGBOEBEEUIFDIPDPMBUFTVHBSBOEWBOJMMB#MFOEPOTQFFEVOUJMhomogenous.

8JUIVOJUTUJMMSVOOJOHSFNPWFUIFNFBTVSJOHDVQGSPNUIFblender lid and add the tofu cubes through the lid openingwith the unit on speed 1.

#MFOEVOUJMTNPPUITDSBQJOHEPXOTJEFTJGOFDFTTBSZBCPVU

1 minute.

1PVSNPVTTFJOUPJOEJWJEVBMDVTUBSEDVQT5BQDVTUBSEDVQTon the counter to remove any air bubbles. Wrap with plasticand refrigerate for at least 2 hours before serving.



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Sbc 1000 Recipe