Instructions

Soak the bread in the ice water and set aside. Combine the almonds, garlic, and salt in the pitcher and pulse until processed but not smooth. Add bread into pitcher and alternate with the olive oil pulsing until emulsion is formed. Add vinegar and remaining water. Season to taste. Pulse once more. Pour into small soup bowls and garnish with sliced grapes.

Drizzle with additional olive oil.

Serves 4

Instructions

Add all ingredients in the pitcher and pulse 3-4 times, or until desired consistency is reached. Adjust seasoning. Serve on a bed of mixed greens with sliced tomatoes, cucumbers and red seedless grapes. Cut bread into 2 wedges and arrange on plate.

Serves 4

Instructions

Turn the grill to high. Season the skirt steak with salt and pepper, grill on high for 5 to 7 minutes. Remove from grill, cover with foil and let rest. Meanwhile, add the rest of the ingredients to the bowl, pulse 2 to 3 times. Slice the steak into thin slices, top with half of the sauce and serve. Serve the rest of the sauce on the side.

*Change up the sauce by replacing the parsley with cilantro, and the lemon with lime juice.

Serves 4

Instructions

Creole Spice Paste:
Add ingredients to the bowl, use long pulses until well blended. Put in a serving bowl and set aside.

Creole Mayonnaise:
Using the bowl, no need to wash, add all Creole mayonnaise ingredients and pulse until combined (2 to 3 short pulses)

Making the Po’Boy:
Light the grill; toss the shrimp in ¼ cup of Creole Spice Paste, let stand for 10 minutes. Grill the shrimp until pink and charred in some spots, about 2 minutes. Slice the rolls lengthways; add lettuce, tomatoes, about 5 shrimp and top with Creole Mayonnaise. Enjoy.

*Spice paste can be refrigerated up to 3 days. Use it as a rub for steak, chicken and pork.

Instructions

Chop the onion and peppers into 1 ½ inch pieces; add to the pitcher along with the garlic. Pulse 5 to 6 times, until evenly diced. Pour the oil into a large pot over medium heat; add the diced vegetable and sauté for 8 minutes. Add cumin, salt and pepper, sauté 1 more minute. To the pot add 2 cups of chicken stock and half of the black beans, bring to a boil. Meanwhile to the pitcher add the remaining beans, the chipotle pepper and 2 cups of the chicken stock. Pulse until smooth and add to the pot on the stove. Reduce the soup to a simmer and cook for 20 minutes. Before serving, squeeze the lime over the soup, garnish with grated cheddar and sour cream. Enjoy!

Make 4 servings.

*Chipotle peppers can be found in the International Foods section of the grocery store. Use one pepper; store the rest in an air tight container.

Serves 4

Instructions

Using the bowl, add garlic, rosemary, thyme, wine, oil, and both mustards. Blend until the mustard sauce is combined, about 30 seconds. Set sauce aside. Preheat the broiler. Line a heavy rimmed baking sheet with foil. Spray the foil with nonstick spray. Arrange the salmon fillets on the baking sheet and sprinkle them with salt and pepper. Broil for 2 minutes. Spoon the mustard sauce over the fillets. Continue broiling until the fillets are just cooked through and golden brown, about 5 minutes longer. Transfer the fillets to plates and serve with
lemon wedges.

Instructions

In pitcher, add celery, lime juice, mayo, yogurt, ginger, curry, honey, salt and pepper. Pulse until smooth. Add chicken until the desired texture is reached: 3-4 pulses for chunky and 6-8 for smooth. Serve over your favorite greens garnished with grapes, mango and slivered almonds. Makes 2 cups