Why is this so much cheaper than the 12-cup elite when it has more capacity and more settings?

The Elite series has a heavier build than the Elemental series and usually more accessories are included.

I process yogurt with frozen berries regularly. is this machine up to that task?

Yes, frozed berries are not a problem for this machine. We recommend using the pulse function with the berries first to get a more even consistency before adding yogurt. After that it will be easire to process it as smooth as you like.

Will this knead bread and does it have bread attachment?

It has a dough blade. It does the work for me.

The attachment to spiralize is not included. Am not aware if one exists.

Can i crush nuts in this reference, cuisinart SFP-13 elemental 13-cup - food processor

Yes, but before you ash anymore questions, learn to type or reread what you have typed before sending it. You are making the human race look a little crazy.

Cuisinart SFP-13 Stainless Steel 13-Cup Food Processor User Manual

Cuisinart

Stainless Steel 13-Cup Food Processor

SFP-13

For your safety and continued enjoyment of this product, always read the instruction book carefully before using.

INSTRUCTION

AND RECIPE

BOOKLET

FOOD CAPACITY

Sliced or shredded fruit, vegetable or cheese 13 cups

Chopped fruit, vegetable or cheese 6 cups

Puréed fruit or vegetable 6 cups cooked; 4 cups puréed

Chopped or puréed meat, fish or seafood 2 pounds

Thin liquid (e.g., dressings, soups, etc.)

8 cups

Cake batter 8-inch cheesecake batter; 1 box (15.25 ounce) cake mix

Cookie dough 5 dozen (based on average chocolate chip cookie recipe)

White bread/pizza dough 4 cups (all-purpose or bread flour)

Nuts for nut butter

4 cups

FOOD CAPACITY

Chopped fruit, vegetable or cheese 2 cups

Puréed fruit or vegetable 2 cups

Thin liquid (e.g., dressings, soups, etc.)

2 cups

Nuts for nut butter

1 cup

RECOMMENDED MAXIMUM WORK BOWL CAPACITY

RECOMMENDED SMALL WORK BOWL CAPACITY

ACCESSORIES

FUNCTION ACCESSORY RESULTS

Shred

Slice

Small Chop

Large Chop

Dough

IMPORTANT UNPACKING

INSTRUCTIONS

This package contains a Cuisinart Stainless

Steel 13-Cup Food Processor and accessories:

Large 13-cup work bowl, small 4.5-cup work

bowl, work bowl cover with multiple feed tubes

with interlock, accessory storage case, spatula

and instruction/recipe book.

CAUTION: THE CUTTING TOOLS HAVE VERY

SHARP EDGES.

To avoid injury when unpacking the parts, please

follow these instructions.

1. Place the box on a low table or on the floor

next to the kitchen counter where you intend

to keep the food processor. Be sure the box

is right side up.

2. Open top flaps – there will be a rectangular

block of packing material that holds the

processor parts, each fitted into a cavity.

3. Remove the instruction/recipe book.

4. Lift out the packing material.

5. Remove the base, the 13- and 4.5-cup work

bowls, and place the base on the counter

or table. Assemble the work bowls on the

base by placing them over the shaft, using

the handle to turn the work bowl clockwise

to lock it.

6. Always read the Assembly Instructions

thoroughly before using your food processor.

7. When ready to use your machine, unlock the

accessory storage case, lift the cover and

remove the clamshell to access the small

metal chopping/mixing blade, dough blade,

large metal chopping/mixing blade, stem

adapter, adjustable slicing disc, and

reversible shredding disc.

CAREFULLY REMOVE THE SMALL AND

LARGE METAL CHOPPING/MIXING BLADES

BY GRASPING THE CENTER HUB AND

LIFTING THEM STRAIGHT UP. NEVER

TOUCH THE BLADES, AS THEY ARE RAZOR

SHARP. CAREFULLY REMOVE THE

ADJUSTABLE SLICING DISC BY USING THE

PLASTIC HUB.

DO NOT TOUCH THE BLADE, IT IS VERY

SHARP.

Remember to lock the parts in the storage

case when not in use.

8. Save the shipping cartons and plastic foam

blocks. You will find them very useful if you

need to repack the processor for moving or

other shipment. NOTE: We recommend that

you visit our website, www.cuisinart.com for

a fast, efficient way to complete your

product registration.

IMPORTANT

SAFEGUARDS

Always follow these safety precautions when

using this appliance.

Getting Ready

1. Read all instructions.

2. Blades and discs are sharp. Handle them

carefully.

3. Always unplug from outlet when not

in use, before putting on or taking off parts,

before removing food and before cleaning.

To unplug, grasp plug and pull from electrical

outlet. Never pull cord.

4. Do not use outdoors.

5. Do not let cord hang over edge of table or

counter, or touch hot surfaces.

6. Do not operate any appliance with a damaged

cord or plug, or after appliance has been

dropped or damaged in any way. Return

appliance to the nearest authorized service

facility for examination, repair or electrical

or mechanical adjustment.

Operation

1. Keep hands as well as spatulas and other

utensils away from moving blades or discs

while processing food to prevent the possibility

of severe personal injury or damage to food

processor. A plastic scraper may be used,

but only when the food processor motor

is stopped.

2. Avoid coming into contact with moving parts.

Never push food down by hand when slicing

or shredding. Always use pusher.

3. Make sure motor has completely stopped

before removing cover. (If machine does not

stop within 4 seconds after you remove the

bowl cover assembly, call 1-800-762-0190

for assistance. Do not use the machine.)

4. Never store any blade or disc on motor shaft.

To reduce the risk of injury, no blade or disc

should be placed on the shaft except when

the bowl is properly locked in place and the

processor is in use. Store blades and discs out

of reach of children.

5. Be sure cover and feed tube are securely locked

in place before operating food processor.

6. Never try to override or tamper with cover

interlock mechanism.

Cleaning

To protect against risk of electric shock,

do not put base in water or other liquids.

General

1. This appliance should not be used by or near

children or individuals with certain disabilities.

2. Do not operate this, or any other motor-driven

appliance, while under the influence of alcohol

or other substances that affect your reaction

time or perception.

This food processor is ETL listed for household

use. Use it only for food preparation as

described in the accompanying recipe and

instruction book. Do not use this appliance

for anything but its intended use.

4. The use of attachments not recommended

or sold by Cuisinart may cause fire, electric

shock or personal injury, or damage to your

food processor.

5. To avoid possible malfunction of work bowl

switch, never store processor with cover

assembly in locked position.

6. Maximum rating of 550 watts is based on

the shredding disc, which draws the greatest

current. Other recommended attachments

may draw significantly less current.

7. Do not operate your appliance in an appliance

garage or under a wall cabinet. When storing

in an appliance garage, always unplug the

unit from the electrical outlet. Not doing

so could create a risk of fire, especially if the

appliance touches the walls of the garage or

the door touches the unit as it closes.

NOTICE: This appliance has a plastic case,

and it has a polarized plug (one blade is wider

than the other). As a safety feature, this plug

will fit in a polarized outlet only one way. If the

plug does not fit fully in the outlet, reverse the

plug. If it still does not fit, contact a qualified

electrician. Do not attempt to defeat this

safety feature.

SAVE THESE

INSTRUCTIONS

FOR HOUSEHOLD

USE ONLY

WARNING

RISK OF FIRE OR ELECTRIC SHOCK

DO NOT OPEN

WARNING: TO REDUCE THE RISK OF FIRE OR ELECTRIC SHOCK,

DO NOT REMOVE COVER (OR BACK).

NO USER-SERVICEABLE PARTS INSIDE

REPAIR SHOULD BE DONE BY AUTHORIZED SERVICE PERSONNEL ONLY

NOTICE:

This appliance has a polarized plug (one blade

is wider than the other). To reduce the risk of

electric shock, this plug will fit into a polarized

outlet only one way. If the plug does not fit fully

into the outlet, reverse the plug. If it still does not

fit, contact a qualified electrician. Do not modify

the plug in any way.

WARNING: RISK OF

FIRE OR ELECTRIC

SHOCK

The lightning flash with arrowhead

symbol within an equilateral triangle

is intended to alert the user to the

presence of uninsulated, dangerous

voltage within the product’s enclosure

that may be of sufficient magnitude to

constitute a risk of fire or electric shock

to persons.

The exclamation point within an

equilateral triangle is intended

to alert the user to the presence

of important operating and maintenance

(servicing) instructions

in the literature accompanying

appliance.

CONTENTS

Important Unpacking Instructions ............... 3

Important Safeguards.................................. 4

Features and Benefits ............................. 6–7

Accessory Storage Case ..............................8

General Assembly Instructions ................8–9

Machine Controls .........................................9

Chopping/Mixing Blades ..............................9

Slicing/Shredding Discs .............................10

Dough Blade...............................................10

User Guide ........................................... 11–12

Cleaning, Storage and Maintenance ......... 12

For Your Safety .................................... 12–13

Technical Data ............................................ 13

Troubleshooting ................................... 13–14

Warranty Information ................................. 15

Recipes ................................................ 16–57

Index ...........................................................58

FEATURES AND BENEFITS

. 3-Part Pusher Assembly

A small pusher (1a) sits inside the medium

pusher (1b), which sits inside the large

pusher (1c), allowing you to accommodate

ingredients of all sizes. The large pusher

lock on the work bowl cover can be pulled

out to lock the large pusher, and pushed

in to unlock it. This feature should be used

when processing heavy loads.

2. Work Bowl Cover with Supreme

Wide-Mouth Feed Tube

Cover has the SealTight

Advantage

feature, allowing maximum bowl

capacity during processing and pouring.

Exclusive feed tube accommodates larger

ingredients and saves time precutting.

3. Small 4.5-Cup (3a) and Large 13-Cup (3b)

Work Bowls

Designed for maximum versatility, select the

appropriate work bowl for the task.

4. One-Touch Control Panel

These easy-to-clean buttons feature High,

Low, Off and Pulse options for every food

processing function.

5. Housing Base and Motor

The heavy-duty base houses a powerful

550-watt motor and vertical motor shaft

that processes a variety of recipes without

slowing down.

6. Small Chopping/Mixing Blade

The small stainless steel blade chops or

mixes ingredients in your small work

bowl – features Cuisinart’s BladeLock System.

7. Dough Blade

Designed to gently knead through all types

of dough. Low speed is recommended

when kneading. NOTE: The dough blade

can only be used in the large bowl.

8. Large Chopping/Mixing Blade

This heavy-duty stainless steel blade will

process a variety of food in your large work

bowl. The BladeLock System keeps the

blade in place to provide optimal ease when

pouring.

9. Adjustable Slicing Disc

The versatile 7-in-1 disc allows for thin

to thick slices with 1mm to 7mm indicators.

NOTE: This disc can only be used in the

large bowl.

10. Reversible Shredding Disc

Provides the option of either fine or coarse

shredding for optimal results. NOTE: This

disc can only be used only in the large

bowl.

11. Stem Adapter

This user-friendly tool easily attaches to

either disc or small chopping/mixing blade

to engage the motor shaft.

12. Spatula

Uniquely designed for use with either

work bowl.

13. Accessory Storage Case

This convenient storage case with safety

lock holds all of the blades, discs and

stem adapter that are included with your

new food processor.

10.

11.

12.

13.

3b.

1c.

1b.

1a.

3a.

Large Bowl

& accessories

Small Bowl

& accessories

ACCESSORY

STORAGE CASE

Operating the Lock

To unlock, turn counterclockwise. Gently lift up

the transparent cover. Do not force the cover open

when the knob is in the locked position. To lock,

gently close the cover and turn the knob clockwise.

Inserting Accessories

The Accessory Storage Case holds the small

chopping/mixing blade (A) on the peg in the back

of the case; the dough blade (B) on the middle

peg; the stem adapter (C) on the front peg;

the large chopping/mixing blade (D) in the front

cavity; the adjustable slicing disc (E) in the slot

on the right, and the reversible shredding disc (F)

in the left slot.

Carefully hold discs by center hub when inserting

into and removing from the storage case.

NOTE: DO NOT TOUCH METAL BLADES

OR CUTTING EDGES OF DISCS. ALL ARE

EXTREMELY SHARP AND CONTACT COULD

CAUSE INJURY.

GENERAL ASSEMBLY

INSTRUCTIONS

Before First Use

Before using your Cuisinart

Stainless Steel

13-Cup Food Processor for the first time, wash

all the parts (see Cleaning, Storage and

Maintenance Instructions on page 12).

1. Place the food processor base on a dry,

level countertop with the controls facing

toward you. Do not plug the unit in until it

is fully assembled.

2. With the large bowl on the base, use

the handle to turn the work bowl

counterclockwise to lock it onto the

housing base.

3. To use the small work bowl, first attach the

large work bowl to the base. Place the

stem adapter onto the shaft, then lower

the small work bowl over the adapter and

into the large bowl. Place your fingers in the

recesses of the small bowl and turn slightly

clockwise to properly position it in the large

bowl.

Main Work Bowl Cover Operation

1. Place the lid over the

work bowl with the

feed-tube assembly

shifted slightly to the

right of the handle.

Be sure to assemble

the hub pin into the

center of the lid.

2. Once the cover is fully

seated, rotate the cover

to the left (clockwise)

to engage the lid locking

mechanism and interlock.

3. To remove the lid, rotate

the lid approximately

¹/

of a turn to the

right to disengage the

interlock and locking

mechanism.

Work Bowls

The two nested work bowls offer versatile food

processing options and save you time by

minimizing cleanup. Use only the small work

bowl when processing smaller quantities.

Optimize efficiency when making recipes that

require multiple bowls by starting with the smaller

work bowl. For example, prepare a crumb topping

in the small work bowl before mixing batter for a

cake in the large work bowl. Or emulsify dressing

before shredding broccoli, carrots and cabbage for

vegetable slaw.

Chopping certain foods may scratch or cloud the

work bowl; this will not affect the functionality of

your work bowl.

Machine Controls

High and Low Control Buttons

The High and Low controls are buttons that allow

the machine to run until Off is selected.

1. Properly assemble the machine.

2. Add ingredients to the work bowl, either

through the feed tube or directly into the bowl.

Lock lid into place.

3. Press the High or Low button. The motor

will start.

4. Press the Off button when finished.

Pulse Button

The Pulse control is a button that allows the machine

to run only while it is being pressed. This capability

provides more accurate control of the duration and

frequency of processing. Unless otherwise specified,

a pulse should be about 2 seconds.

With the machine properly assembled and

engaged, and ingredients in the work bowl,

press the Pulse button repeatedly as needed.

CHOPPING/

MIXING BLADES

Blade Operation

The BladeLock feature is designed to keep the

blade in place during processing, pouring, lifting,

and handling tasks — but is not permanently

attached. Handle with care. Always check to

be sure the blade is securely locked before

turning the bowl upside down.

Large Blade Operation

With your large work bowl assembled on the base,

grasp the large chopping/mixing blade by its hub,

align it over the center of the bowl, place it onto the

shaft and push down until it locks into place. Always

check to be sure the blade is securely locked before

turning the bowl upside down. (To remove blade, first

take the bowl off the base and put it on a flat surface.

Rest the heel of your hand on the rim of the bowl and

pull blade up by its hub gently and carefully.)

Small Blade Operation

With the large work bowl in place on the base,

place the stem adapter onto the hub in the center

of the bowl. Next, put the small work bowl into the

large bowl, positioning it over the adapter. Grasp

the small chopping/mixing blade by its hub, placing

it on the stem adapter. Push down firmly to lock. (To

remove, first take the bowl off the base and put it on a

flat surface. Rest the heel of your hand on the rim of the

bowl and pull blade up by the hub gently and carefully.)

Chopping

(using the Chopping/Mixing Blade)

• For raw ingredients:

Peel, core and/or remove seeds and pits. Food

should be cut into even, ½- to 1-inch pieces.

Foods cut into same-size pieces produce

the most even results.

• Pulse food in 1- to 2-second increments to

chop. For the finest chop, either hold the Pulse

button down or press High or Low to run the

machine continuously. Watch ingredients

closely to achieve desired consistency, and

scrape the work bowl as necessary. Low speed

is recommended for making doughs and

batters. High speed is recommended for most

other chopping, processing and slicing/

shredding tasks.

Puréeing

(using the Chopping/Mixing Blade)

• To purée fresh fruits or cooked fruits/vegetables:

Ingredients should be cut into 1-inch pieces;

a smooth purée is best achieved when all the

pieces are equal in size. Pulse to initially chop

and then process High or Low until food is

puréed; scrape the work bowl as necessary.

Do not use this method to purée cooked

white potatoes.

• To purée solids for a soup or sauce: Strain the

solids from the liquid and process the solids

alone. Add cooking liquid through the feed tube

and process as needed.

SLICING/SHREDDING DISCS

Disc Operation

When using the large work bowl, position the

stem adapter onto the shaft. If using the

adjustable slicing disc, use the rotating hub and

indicator markings to select slicing thickness

from 1 to 7 (1, thin slice; 7, thick slice). Using

the plastic hub, align and insert the disc over the

stem adapter.

If using the reversible shredding disc, determine

whether the fine or coarse side will be used with

that side facing up. The plastic hub may be used

for removal of these discs.

Using the Adjustable Slicing and

Reversible Shredding Discs

• The slicing disc makes whole slices. It slices

fruits and vegetables, cooked meat

and semi-frozen raw meat. The shredding disc

shreds most firm and hard cheeses. It also

shreds vegetables like potatoes, carrots and

zucchini.

• Always pack food in the feed tube evenly for

slicing and shredding. The food will dictate the

amount of pressure: Use light pressure for soft

foods, medium pressure for medium foods and

firm pressure for harder foods. Always process

with even pressure.

• For round fruits or vegetables, slice a thick

piece off the base so it sits upright in feed

tube. Slice to fit tube if necessary.

• For small ingredients like mushrooms, radishes

or strawberries: Trim the ends so the food sits

upright in the feed tube.

• When slicing or shredding cheese, be sure that

it is well chilled.

• To shred leafy vegetables like lettuce or

spinach: Roll leaves together and stand them

up in feed tube. Process with even pressure.

NOTE: Always use the pusher when slicing

or shredding. Never put your ﬁngers in the

feed tube while unit is running.

DOUGH BLADE

Dough Blade Operation

For use with the large work bowl. Carefully place

the dough blade over the center of the bowl,

place it onto the shaft and push down until it

locks into place.

Kneading

(using the Dough Blade or the Chopping/

Mixing Blade with Low Speed)

• The chopping blade is ideal

for pastry doughs, while the dough blade is

specifically designed for kneading yeast

doughs.

• The large pusher lock is recommended to be in

the locked position when kneading dough to

avoid it

from moving around

—

some vibration is

still normal.

• Dough kneading should be done in the large

work bowl only.

You can slice, shred and chop a multitude of vegetables and fruits in the Cuisinart

Food Processor. What

you may not know is that the food processor is the perfect tool for a number of other tasks, such as soften-

ing butter, making breadcrumbs, making baby food, etc. Here is a guide that will help you in preparing just

about anything!

TIP: To avoid overflow of food, please note recommended max capacity (chart on page 2)

for each type of food. All capacities are not equal.

USER GUIDE

FOOD TOOL SPEED DIRECTIONS

Soft Cheeses

(ricotta, cream

cheese, cottage

cheese, etc.)

Chopping/Mixing Blade Low to

gently mix

or High to

whip

Have cheese at room temperature. When applicable, cut into

1-inch pieces. Process until smooth, stopping to scrape down

the sides of the bowl as needed. Perfect for making

cheesecakes, dips, pasta fillings and more.

Firm Cheeses

(Cheddar, Swiss,

Edam, Gouda,

etc.)

Slicing or Shredding

Disc

High Cheese should be well chilled before slicing/shredding.

Cut to fit feed tube. Use light to medium pressure when slicing/

shredding.

Hard Cheeses

(Parmesan,

Romano, etc.)

Chopping/Mixing Blade

Slicing or Shredding

Disc

Pulse

and High

If using the chopping blade, cut into ½-inch pieces.

Pulse to break up and then process until finely grated.

This will produce a nice grated cheese. If slicing or shredding,

cut to fit feed tube. Use light to medium pressure when

slicing/shredding.

Baby Food Chopping/Mixing Blade Pulse

and High

As for all fruit and vegetable purées, cut ingredients into

½- to 1-inch pieces. Steam ingredients until completely soft.

Pulse to chop, then process until completely smooth

(add steaming liquid through the feed tube when processing if

necessary). Keeps frozen in ice cube trays for individual 1-ounce

portions.

Butter Chopping/Mixing Blade

Slicing or Shredding

Disc

High For creaming: Have butter at room temperature. Cut into 1-inch

pieces. Process, scraping bowl as necessary. For compound

(flavored) butters, process flavoring ingredients, such as herbs,

zest, vegetables, etc., before adding butter. For shredding/slicing:

Freeze briefly. Use light to medium pressure to shred or slice.

Shredded butter is great for preparing certain pastry doughs.

Sliced butter is great for serving alongside corn on the cob or

freshly made rolls.

Crumbs (Bread,

Cookie, Cracker,

Chip)

Chopping/Mixing Blade Pulse

and High

Break into pieces. Pulse to break up, and then process until

desired consistency. This will make perfect bread/cracker/chip

crumbs for coating meats and fish. Processed cookies make

delicious pie and cake crusts.

Fresh Herbs Chopping/Mixing Blade Pulse Wash and dry herbs thoroughly. Pulse to roughly chop. Continue

pulsing until desired consistency is achieved.

Ground Meat Chopping/Mixing Blade Pulse Cut meat into 1-inch pieces. Pulse to chop, about 25 long

pulses, or until desired consistency is achieved. If a purée

is desired, continue to process. Never chop/purée more than

2 pounds at one time. Make sure to never process meat

containing bones.

“Ice Cream” Chopping/Mixing Blade Pulse

and High

Put frozen fruit cut into 1-inch pieces into the work bowl, with

liquid (juice or milk), any desired sweeteners, such as sugar,

honey, simple syrup and other flavors. Pulse to break up.

Process until smooth.

FOOD TOOL SPEED DIRECTIONS

Milk Shakes/

Smoothies

Chopping/Mixing Blade Low For milk shakes, first add ice cream. While unit is running,

add milk through the feed tube until desired consistency is

achieved. For smoothies, add fruit first, then add the liquid

through the feed tube while unit is running.

Nuts Chopping/Mixing Blade Pulse and

High

Pulse to chop to desired consistency. To make a nut butter, pulse

to break up, and then process until smooth, stopping to scrape

down sides as needed.

Superfine Sugar Chopping/Mixing Blade High Process granulated sugar for about 1 minute until finely ground.

Excellent for using in meringues and other baked goods.

Whipped Cream Chopping/Mixing Blade Low Process well-chilled cream until cream begins to thicken.

Add sugar as desired; process continuously until cream reaches

desired consistency. This cream is dense and perfect as a

whipped topping for cake or ice cream.

CLEANING, STORAGE AND

MAINTENANCE

• Keep your Cuisinart

13-Cup Food Processor

ready to use on the kitchen counter. When not

in use, leave it unplugged.

• Keep the blades and discs out of reach

of children.

• All parts except the housing base are

dishwasher safe, and we recommend washing

them in the dishwasher on the top rack only.

Due to intense water heat, washing the work

bowls, cover and accessories on the bottom

rack may cause damage over time. Insert the

cover with the feed tube facing up to ensure

proper cleaning. Insert the work bowls and

pusher upside down for drainage. Remember to

unload the dishwasher carefully wherever you

have placed sharp blades and discs.

• To simplify cleaning, rinse the work bowls,

cover, pusher and blade or disc immediately

after use so food won’t dry on them. Be sure

to position the pusher upside down for

drainage. If food lodges in the pusher, remove

it by running water through it, or use a bottle

brush.

• If you wash the blades and discs by hand, do

it carefully. When handling, use the plastic

hubs. Avoid leaving them in soapy water

where they may disappear from sight. To clean

the blades, fill the work bowl with soapy water,

hold the blade by its plastic center and move

it rapidly up and down on the center shaft of

the bowl. Use of a spray attachment is also

effective. If necessary, use a brush.

• The work bowls are made of SAN plastic with

metal components. They should not be placed

in a microwave oven.

• The housing base may be wiped clean with

a soapy, nonabrasive material. Be sure to dry

it thoroughly.

• If the feet leave spots on the counter,

spray them with a spot remover and wipe

with a damp sponge.

• If any trace of the spot remains, repeat the

procedure and wipe the area with a damp sponge

and nonabrasive cleaning powder.

IMPORTANT: Never store any blade or disc on

the motor shaft. No blade or disc should be

placed on the shaft except when the processor

is about to be used.

MAINTENANCE: Any other servicing should be

performed by an authorized service

representative.

FOR YOUR SAFETY

• Like all powerful electrical appliances,

a food processor should be handled with care.

Follow these guidelines to protect yourself and

your family from misuse that could cause

injury.

• Handle and store blades and discs carefully.

Their cutting edges are very sharp.

• Never put blades or discs on the motor shaft

until the work bowl is locked in place.

• Always be sure that the blade or disc is down

on the motor shaft as far as it will go.

• Always insert the blade in the work bowl

before putting ingredients in bowl.

• When slicing or shredding food, always use

the pusher. Never put your fingers or spatula

into feed tube.

• Always wait for the blade or disc to stop spinning

before you remove the pusher assembly or

cover from the work bowl.

• Always unplug the unit before removing food,

cleaning or putting on or taking off parts.

• Always remove work bowl from base of

machine before you remove the blade.

• Be careful to prevent the chopping/mixing

blade from falling out of the work bowl when

emptying the bowl. Remove it before tilting the

work bowl.

TECHNICAL DATA

The motor in your food processor operates on a

standard line operating current. The appropriate

voltage and frequency for your machine are

shown on a label on the bottom of the base.

An automatic, temperature-controlled circuit

breaker in the motor ensures complete

protection against motor burnout. If the

processor runs for an exceptionally long time

when chopping, mixing or kneading a thick or

heavy mixture in successive batches, the motor

may overheat. If this happens, the processor will

stop. Turn it off and wait for the motor to cool

before proceeding. It will usually cool within 10

minutes. In extreme cases, it could take an hour.

Safety switches prevent the machine from

operating when the work bowl or the cover is not

locked into position. The motor stops within

seconds when the motor is turned off; and when

the pusher assembly is removed, a fast-stop circuit

also enables the motor to stop within seconds.

Cuisinart offers a Limited Three-Year Warranty

on the entire machine.

TROUBLESHOOTING

Food Processing

1. Problem: The food is unevenly processed

when chopping.

Solution:

• The ingredients should be cut evenly into

½- to 1-inch pieces before processing.

• Process in batches to avoid overloading.

2. Problem: Slices are uneven or slanted.

Solution:

• Place evenly cut food, cut side down, into

the feed tube. Always use the smallest feed

tube possible.

• Apply even pressure on the pusher.

3. Problem: Food falls over in feed tube.

Solution:

• Feed tube should be packed full for best

results.

4. Problem: Some food remains on top of the disc.

Solution:

• It is normal for small pieces to remain;

cut remaining bits by hand and add to

processed ingredients.

Dough Kneading

1. Problem: Motor slows down.

Solution:

• Amount of dough may exceed maximum

capacity of your food processor. Remove

half and process in two batches.

• Dough may be too wet (see number 8).

If motor speeds up, continue processing.

If not, add more flour, 1 tablespoon at a time,

until the motor speeds up. Process until

dough cleans the sides of the work bowl.

2. Problem: Blade doesn’t incorporate ingredients.

Solution:

• Always start the food processor before

adding liquid. Add liquid in a slow, steady

stream, or through the drizzle hole in the

pusher, allowing the dry ingredients to

absorb it. If liquid is added too quickly,

wait until ingredients in the work bowl have

mixed, then add remaining liquid slowly

(do not turn off the machine). Pour liquid onto

dough as it passes under feed tube opening;

do not pour liquid directly onto bottom of

the work bowl.

3. Problem: Blade rises in work bowl.

Solution:

• Excessively sticky dough can cause blade to

rise. Carefully reinsert blade and immediately

add 2 tablespoons of flour through the feed

tube while the machine is running.

4. Problem: Dough doesn’t clean inside of the

work bowl.

Solution:

• Amount of dough may exceed maximum

capacity of your food processor. Remove

half and process in two batches.

• Dough may be too dry (see number 7).

• Dough may be too wet (see number 8).

5. Problem: Nub of dough forms on top of blade

and does not become uniformly kneaded.

Solution:

• Stop machine, carefully remove dough,

divide it into 3 pieces and redistribute them

evenly in the work bowl.

6. Problem: Dough feels tough after kneading.

Solution:

• Divide dough into 2 or 3 pieces and redistribute

evenly in bowl. Process 10 seconds or until

uniformly soft and pliable.

7. Problem: Dough is too dry.

Solution:

• While machine is running, add water,

1 tablespoon at a time, until dough cleans

the inside of the bowl.

8. Problem: Dough is too wet.

Solution:

• While machine is running, add flour,

1 tablespoon at a time, until dough cleans

the inside of the bowl.

Technical

1. Problem: The motor does not start.

Solution:

• There is a safety interlock to prevent the

motor from starting if unit is not properly

assembled.

Make sure the work bowl

and work bowl cover are securely locked

into position.

• If the motor still will not start, check the

power cord and outlet.

2. Problem: The food processor shuts off during

operation.

Solution:

• The cover may have become unlocked;

check to make sure it is securely in position.

• A safety protector in the motor prevents the

motor from overheating, which is caused by

excessive strain. Press the Off control button

and wait 10 minutes to allow the food processor

to cool off before resuming.

3. Problem: The motor slowed down during

operation.

Solution:

• This is normal as some heavier loads

(e.g., slicing/shredding cheese) may require

the motor to work harder. Simply reposition

the food in the feed tube and try again.

• The maximum load capacity may have been

exceeded. Remove some of the ingredients

and continue processing.

4. Problem: The food processor vibrated/moved

around the countertop during processing.

Solution:

• Make sure the rubber feet at the bottom of

the unit are clean and dry. Also make sure

that the maximum load capacity is not being

exceeded.

• This is normal as some heavier loads

(e.g., slicing/shredding cheese) may require

the motor to work harder.

LIMITED THREE-YEAR

WARRANTY

(U.S. AND CANADA ONLY)

This warranty is available to consumers only.

You are a consumer if you own a Cuisinart

13-Cup Food

Processor that was purchased at retail for personal, family

or household use. Except as otherwise required under

applicable law, this warranty is not available to retailers or

other commercial purchasers or owners.

We warrant that your Cuisinart

13-Cup Food Processor

will be free of defects in materials and workmanship

under normal home use for three years from the date

of original purchase.

We recommend that you visit our website,

www.cuisinart.com for a fast, efficient way to complete

your product registration. However, product registration

does not eliminate the need for the consumer to maintain

the original proof of purchase in order to obtain the

warranty benefits. In the event that you do not have proof

of purchase date, the purchase date for purposes of this

warranty will be the date of manufacture.

If your Cuisinart

13-Cup Food Processor should prove

to be defective within the warranty period, we will repair

it, or if we think necessary, replace it. To obtain warranty

service, simply call our toll-free number 1-800-726-0190

for additional information from our Consumer Service

Representatives, or send the defective product to

Consumer Service at Cuisinart, 7475 North Glen Harbor

Blvd., Glendale, AZ 85307.

To facilitate the speed and accuracy of your return, please

enclose $10.00 for shipping and handling of the product.

Please pay by check or money order made payable to

Cuisinart (California residents need only supply proof of

purchase and should call 1-800-726-0190 for shipping

instructions).

NOTE: For added protection and secure handling of any

Cuisinart product that is being returned, we recommend

you use a traceable, insured delivery service. Cuisinart

cannot be held responsible for in-transit damage or

for packages that are not delivered to us. Lost and/

or damaged products are not covered under warranty.

Please be sure to include your return address, daytime

phone number, description of the product defect, product

model number (located on bottom of product), original

date of purchase and any other information pertinent to

the product’s return.

Your Cuisinart

13-Cup Food Processor has been

manufactured to the strictest specifications and has been

designed for use only in 120 volt outlets and only with

authorized accessories and replacement parts. This

warranty expressly excludes any defects or damages

caused by attempted use of this unit with a converter, as

well as use with accessories, replacement parts or repair

service other than those authorized by Cuisinart. This

warranty does not cover any damage caused by accident,

misuse, shipment or other than ordinary household use.

This warranty excludes all incidental or consequential

damages. Some states do not allow the exclusion or

limitation of these damages, so these exclusions may not

apply to you. This warranty gives you specific legal rights,

and you may also have other rights, which vary from state

to state.

CALIFORNIA RESIDENTS ONLY

California law provides that for In-Warranty Service,

California residents have the option of returning a

nonconforming product (A) to the store where it was

purchased or (B) to another retail store that sells Cuisinart

products of the same type.

The retail store shall then, at its discretion, either repair

the product, refer the consumer to an independent repair

facility, replace the product, or refund the purchase price

less the amount directly attributable to the consumer’s

prior usage of the product. If the above options do not

result in the appropriate relief to the consumer, the

consumer may then take the product to an independent

repair facility if service or repair can be economically

accomplished. Cuisinart and not the consumer will be

responsible for the reasonable cost of such service,

repair, replacement, or refund for nonconforming products

under warranty.

California residents may also, according to their

preference, return nonconforming products directly to

Cuisinart for repair, or if necessary, replacement, by calling

our Consumer Service Center toll-free at 1-800-726-0190.

Cuisinart will be responsible for the cost of the repair,

replacement, and shipping and handling for such products

under warranty.

BEFORE RETURNING YOUR

CUISINART PRODUCT

If you are experiencing problems with your Cuisinart

product, we suggest that you call our Consumer Service

Center at 1-800-726-0190 before returning the product

to be serviced. If servicing is needed, a Representative

can confirm whether the product is under warranty and

direct you to the nearest service location.

Important: If the nonconforming product is to be

serviced by someone other than Cuisinart’s Authorized

Service Center, please remind the servicer to call

our Consumer Service Center

at 1-800-726-0190

to ensure that the problem is properly diagnosed,

the product is serviced with the correct parts,

and the product is still under warranty.

RECIPES

To help your Cuisinart

13-Cup Food Processor feel right at home in your kitchen, we’ve assembled

a variety of delicious recipes to get you started, from quick and easy to more complex gourmet

dishes. Breakfast and brunch through dinner and dessert, these easy-to-follow recipes make sure

every meal is covered.

Look for the chef’s whisks above the ingredients for the degree of difficulty (1=easy, 2=medium,

3=challenging).

In addition, the detailed nutritional information lets you know exactly what you’re eating!

Bon appétit!

BASICS

Breadcrumbs (Plain and Seasoned) ................................................................................................................................ 18

Herb Butter ........................................................................................................................................................................ 19

Basil Pesto ......................................................................................................................................................................... 20

Simple Pizza and Tomato Sauce ..................................................................................................................................... 21

Peanut Butter ..................................................................................................................................................................... 22

Almond Butter ................................................................................................................................................................... 23

Mayonnaise ........................................................................................................................................................................ 24

Basic Vinaigrette ............................................................................................................................................................... 25

Caesar Dressing ................................................................................................................................................................ 26

Baby Food ......................................................................................................................................................................... 27

BREAKFAST/BRUNCH

Blueberry Cream Cheese ................................................................................................................................................. 28

Morning Glory Muffins ..................................................................................................................................................... 29

Banana Nut Bread............................................................................................................................................................. 30

Zucchini Frittata with Manchego and Ham .................................................................................................................... 31

Rustic Potato and Fennel Tart ......................................................................................................................................... 32

APPETIZERS

Hummus ............................................................................................................................................................................. 33

Guacamole......................................................................................................................................................................... 34

Fire-Roasted Salsa ............................................................................................................................................................. 35

Crab Cakes ........................................................................................................................................................................ 36

Potato Nachos ................................................................................................................................................................... 37

SOUPS & SALADS

Creamy White Bean Soup................................................................................................................................................ 38

Gazpacho ........................................................................................................................................................................... 39

Pear and Kale Salad .......................................................................................................................................................... 40

Celery Root Salad with Tarragon Dressing .................................................................................................................... 41

MAIN COURSES & SIDES

Latkes (Potato Pancakes) .................................................................................................................................................. 42

Falafel ................................................................................................................................................................................. 43

Chicken Burgers with Mango-Avocado Salsa ............................................................................................................... 44

Meatballs ............................................................................................................................................................................ 45

Pineapple Fried Rice......................................................................................................................................................... 46

Brussels Sprouts with Lardons ......................................................................................................................................... 47

Cauliflower-Crust Pizza ..................................................................................................................................................... 48

Sausage Pizza Rolls ........................................................................................................................................................... 49

BREADS & DOUGHS

Classic White Bread .......................................................................................................................................................... 50

Buttery Dinner Rolls .......................................................................................................................................................... 51

Pizza Dough ....................................................................................................................................................................... 52

Flaky Pastry Dough (Pâte Brisée) .................................................................................................................................... 53

DESSERTS

Apple Crisp ........................................................................................................................................................................ 54

Double Chocolate Zucchini Bread .................................................................................................................................. 55

Pecan Shortbread Linzer Cookies ................................................................................................................................... 56

Strawberry Frozen Yogurt ................................................................................................................................................. 57

BASICS

BREADCRUMBS (PLAIN AND SEASONED)

There is no need to buy breadcrumbs when you can make them fresh

in your Cuisinart

Food Processor.

Makes about 2 cups

1. Preheat oven to 325ºF. Arrange the bread on a sheet

tray in a single layer. Bake until golden in color and

completely dried out, about 20 minutes.

2. When the bread is dried out, break into large pieces

and put into the large work bowl ﬁtted with the large

chopping blade. Pulse to break up, about 10 times.

Process on High until ﬁne and even in consistency,

about 1 minute. Store in an airtight container until

ready to use.

TIP: Making breadcrumbs is a great use for stale bread.

Just break up and process as instructed above without

baking ﬁrst.

Note: For seasoned breadcrumbs, add ¼ teaspoon

each dried oregano, dried basil, garlic powder

and ground onion ﬂakes to the work bowl with the

dried-out bread.

Nutritional information per serving (2 tablespoons):

Calories 60 (11% from fat) • carb. 11g • pro. 2g • fat 1g

sat. fat 0g • chol. 0mg • sod. 90mg • calc. 10mg • ﬁber 1g

8 slices white bread

BASICS

HERB BUTTER

Spruce up ordinary dishes with a dab of herb butter. It can be used in plain

pastas, on vegetables, or to ﬁnish simply cooked steaks, ﬁsh and chicken.

Makes 1 cup

1. Insert the small work bowl and small chopping blade.

With the food processor running on High, drop the

garlic through the small feed tube to ﬁnely chop.

Scrape down the sides and add the chives and thyme

leaves. Pulse to chop, about 5 to 6 times.

2. Add the butter and salt. Pulse to break up butter,

about 5 to 6 times. Process on High until all the

ingredients are fully combined, about 40 seconds.

3. Use herb butter immediately or transfer to a sheet of

wax paper, shape into a log about 4 to 5 inches long,

wrap and twist the ends in opposite directions

to seal. Store in the refrigerator until ready to use.

TIP: Use this recipe as a guide for making any type of

compound butter. Add a different assortment of herbs,

chopped vegetables, crumbled bacon, or sweet

ingredients like honey or cinnamon sugar.

Nutritional information per serving (1 tablespoon):

Calories 100 (99% from fat) • carb. 0g • pro. 0g • fat 11g

sat. fat 8g • chol. 30mg • sod. 67mg • calc. 1mg • fiber 0g

1 small garlic clove, peeled

½ small bunch chives (about ¼

ounce), cut into 1-inch pieces

2 sprigs fresh thyme,

leaves only

16 tablespoons (2 sticks)

unsalted butter, cut into

1-inch pieces and softened

½ teaspoon kosher salt

BASICS

BASIL PESTO

For a spin on the traditional recipe, substitute the pine nuts in this recipe

with toasted hazelnuts, and the basil with 2½ ounces arugula and 1½ ounces

baby spinach leaves.

Makes about 1½ cups

1. Insert the large chopping blade into the large work

bowl. With the food processor running on High, drop

the Parmesan cubes and garlic through the small feed

tube to ﬁnely chop. Add the pine nuts and pulse to

chop, about 5 to 6 times. Add the basil and salt.

Pulse to chop, about 10 to 15 times. Scrape the sides

of the bowl.

2. With the machine running on High, add the olive oil

in a steady stream through the small feed tube.

Process until combined, about 1 minute.

3. Use immediately or store in an airtight container in

the refrigerator until ready to use.

Nutritional information per serving (2 tablespoons):

Calories 120 (90% from fat) • carb. 1g • pro. 2g • fat 13g

sat. fat 2g • chol. 3mg • sod. 121mg • calc. 74mg • fiber 0g

2 ounces parmesan cheese, cut

into ½-inch cubes

1 garlic clove, peeled

¼ cup pine nuts, lightly toasted

4 ounces fresh basil leaves

(about 3 cups)

¼ teaspoon kosher salt

½–²∕

cup extra virgin olive oil

BASICS

SIMPLE PIZZA AND TOMATO SAUCE

The difference between pizza sauce and tomato sauce is that

pizza sauce does not need to be cooked

—

it cooks on the pizza in the

oven, while tomato sauce simmers on the stove.

Makes 7 cups pizza sauce; about 5 cups tomato sauce

Pizza Sauce:

1. Put all of the ingredients, in the order listed, into the

large work bowl ﬁtted with the large chopping blade.

Process on High until smooth, 1 minute.

2. Use as is for pizza or other recipes that will cook

in the oven. Store remaining sauce in an airtight

container in the refrigerator.

Tomato Sauce:

1. Put tomatoes into the large work bowl ﬁtted with the

large chopping blade. Process on High until smooth,

about 1 minute. Reserve.

2. Put olive oil in a medium saucepan over medium

heat. When oil is hot, add garlic and cook until lightly

golden and fragrant, 2 to 3 minutes. Add puréed

tomatoes, cover and reduce heat to simmer, stirring

frequently, until sauce is reduced slightly and thickened,

about 15 minutes.

3. Tear up basil and add to sauce; cook for 2 minutes.

Add salt, taste and adjust seasoning as desired.

Remove garlic cloves before serving.

Nutritional information per serving (½ cup pizza sauce):

Calories 41 (61% from fat) • carb. 5g • pro. 1g • fat 2g

sat. fat 0g • chol. 0mg • sod. 398mg • calc. 36mg • fiber 1g

Nutritional information per serving (½ cup tomato sauce):

Calories 58 (43% from fat) • carb. 7g • pro. 1g • fat 3g

sat. fat 0g • chol. 0mg • sod. 557mg • calc. 28mg • fiber 1g

2 cans (28 ounces each)

whole, peeled tomatoes

2 tablespoons extra virgin

olive oil

2 large garlic cloves, peeled

10–15 fresh basil leaves

1 teaspoon kosher salt

BASICS

PEANUT BUTTER

Once you discover how easy it is to make peanut butter in the

Cuisinart

Food Processor, you’ll wonder how you ever bought it jarred.

Makes 2 cups

1. Put peanuts and salt, if using, into the large work

bowl ﬁtted with the large chopping blade. Pulse to

break up, about 5 to 6 times. Process on High until

desired consistency is achieved.

2. Taste and adjust seasoning as desired. Store in an

airtight container in the refrigerator.

TIP: For a spiced variation, add 2 teaspoons honey,

½ teaspoon ground cinnamon, 1 teaspoon kosher salt

(do not use if already added above), 1 teaspoon ground

allspice and 1 teaspoon ground nutmeg.

Nutritional information per serving (1 tablespoon, unsalted):

Calories 80 (61% from fat) • carb. 2g • pro. 4g • fat 7g

sat. fat 1g • chol. 0mg • sod. 3mg • calc. 36mg • ﬁber 1g

1 pound (about 4 cups) unsalted,

dry-roasted peanuts

1 teaspoon kosher salt, optional

BASICS

ALMOND BUTTER

Try a combination of your favorite nuts to make the ultimate nut butter.

Makes about 1¼ cups

1. Put almonds, oil and salt, if using, into the large work

bowl ﬁtted with the large chopping blade. Pulse to

break up, about 10 times, and then process on High

until desired consistency is achieved.

2. Taste and adjust seasoning as desired. Store in an

airtight container in the refrigerator.

Nutritional information per serving (1 tablespoon, unsalted)

Calories 94 (78% from fat) • carb. 3g • pro. 3g • fat 9g

sat. fat 1g • chol. 0mg • sod. 0mg • calc. 34mg • ﬁber 2g

9 ounces (about 2 cups)

raw, unsalted almonds

3½ tablespoons grapeseed oil

1 teaspoon kosher salt,

optional

BASICS

MAYONNAISE

Taste the difference in homemade mayonnaise.

Makes 1 cup

1. Put the egg yolks, salt, mustard, lemon juice and

water into the large work bowl ﬁtted with the large

chopping blade. Process on Low until smooth,

about 30 seconds.

2. With the food processor still running on Low, add the

oil through the hole in the small pusher until all the oil

is incorporated and the mayonnaise is emulsiﬁed and

homogenous. Scrape down sides. Taste and adjust

seasoning as desired. Store remaining mayonnaise in

an airtight container in the refrigerator.

TIP: For fresh herb mayonnaise, process ¹⁄

cup ﬁrmly

packed fresh herbs (e.g., parsley, dill, tarragon, basil, etc.),

stems removed, with the yolks before adding the oil.

For a bolder-ﬂavored mayonnaise, increase the salt by

¼ teaspoon, the Dijon by ½ teaspoon and lemon juice

to 1 tablespoon.

Nutritional information per serving (1 tablespoon):

Calories 104 (97% from fat) • carb. 1g • pro. 1g • fat 12g

sat. fat 1g • chol. 46mg • sod. 113mg • calc. 6mg • ﬁber 0g

4 large egg yolks

¾ teaspoon kosher salt

½ teaspoon dijon mustard

1 teaspoon fresh lemon juice

1 tablespoon water

¾ cup vegetable oil

BASICS

BASIC VINAIGRETTE

Use this basic vinaigrette as a guide and change your vinegar/oil ﬂavors

to create exciting salads. You can add other ﬂavors, such as crushed or

roasted garlic, chopped shallots, fresh or dried herbs, sun-dried tomatoes,

honey, lemon juice, or ﬂavored vinegars.

Makes about 1 cup

1. Put all of the ingredients into the small work

bowl ﬁtted with the small chopping blade.

Process on Low until combined, about 1 minute.

2. Taste and adjust seasoning as desired.

Serve immediately or store in an airtight

container in the refrigerator.

Nutritional information per serving (1 tablespoon):

Calories 91 (98% from fat) • carb. 0g • pro. 0g • fat 10g

sat. fat 1g • chol. 0mg • sod. 23mg • calc. 0mg • ﬁber 0g

¼ cup wine vinegar

(red or white)

1 tablespoon dijon mustard

¾ cup extra virgin olive oil

kosher salt and freshly

ground pepper to taste

BASICS

CAESAR DRESSING

Makes about 1 cup

1. Insert the large chopping blade into the large work

bowl. With the food processor running on High, drop

the garlic through the small feed tube to ﬁnely chop.

Add the anchovies, egg yolks, mustard, lemon juice,

vinegar, Worcestershire sauce and pepper to the work

bowl. Process on High until well blended.

2. With the machine running on Low, slowly pour

the olive oil through the small feed tube in a steady

stream until the dressing is emulsiﬁed, about 30

seconds to 1 minute.

3. Taste and adjust seasoning as desired. Serve immediately

or store in an airtight container in the refrigerator.

Raw Egg Warning: Caution is suggested in consuming

raw and lightly cooked eggs due to the slight risk of

salmonella or other food-borne illnesses. To reduce

this risk, we recommend you use only fresh, properly

refrigerated, clean grade A or AA eggs with intact shells.

Avoid contact between the yolks or whites and the shell.

Nutritional information per serving (1 tablespoon):

Calories 91 (95% from fat) • carb. 1g • pro. 1g • fat 10g

sat. fat 2g • chol. 24mg • sod. 68mg • calc. 4mg • ﬁber 0g

2 small garlic cloves, peeled

6 anchovy fillets

2 large egg yolks*

2 teaspoons dijon mustard

4 teaspoons fresh lemon juice

4 teaspoons red wine vinegar

2 teaspoons worcestershire

sauce

½ teaspoon freshly ground

black pepper

²∕

cup extra virgin olive oil

There are many versions of this recipe, but our take is pretty close to the

classic. If you prefer not to use raw egg yolks, try an egg substitute.

BASICS

BABY FOOD

Any fruit or vegetable can be substituted. Add more or less liquid

based on the consistency desired.

Makes 2 cups

1. Steam squash until very tender. Reserve steaming

water.

2. Add the steamed butternut squash to the large work

bowl ﬁtted with the large chopping blade. Add 2

tablespoons of the reserved steaming water or plain

steaming/warm water. Process on High until desired

consistency is achieved, about 2 minutes for a very

smooth and creamy purée.

TIP: Store remaining baby food in covered ice cube

trays in the freezer until ready to use. Each “cube”

equals 1 ounce of food.

Nutritional information per serving (2 ounces)

Calories 44 (33% from fat) • carb. 7g • pro. 1g • fat 2g

sat. fat 1g • chol. 6mg • sod. 165mg • calc. 0mg • ﬁber 2g

1 pound butternut squash,

peeled, seeded and cut into

1–2-inch pieces

2 tablespoons steaming liquid

or water

BREAKFAST/BRUNCH

BLUEBERRY CREAM CHEESE

6 ounces (about 4¼ cups)

fresh blueberries

1 teaspoon granulated sugar

1 teaspoon fresh lemon juice

1 package (8 ounces) cream

cheese, cut into 4 pieces

and softened

Flavored cream cheese options are endless.

This one’s versatile and not too sweet.

Makes 1½ cups

1. Put blueberries, sugar and lemon juice into a small

saucepan and cook over low heat until blueberries

are mostly broken down and mixture has thickened,

about 5 to 6 minutes. Remove from heat and allow

to cool to room temperature.

2. Put softened cream cheese pieces and cooled

blueberry mixture into the small work bowl ﬁtted with

the small chopping blade. Pulse to break up cream

cheese and mix in blueberry mixture, about 8 to

10 times.

3. Serve immediately or store in an airtight container in

the refrigerator.

Nutritional information per serving (2 tablespoons):

Calories 111 (77% from fat) • carb. 5g • pro. 2g • fat 10g

sat. fat 5g • chol. 31mg • sod. 92mg • calc. 29mg • ﬁber 1g

BREAKFAST/BRUNCH

MORNING GLORY MUFFINS

nonstick cooking spray

¼ cup unbleached, all-purpose

flour

¹∕

cup whole-wheat flour

½ teaspoon kosher salt

¾ teaspoon baking soda

½ teaspoon ground cinnamon

¼ cup rolled oats (not instant)

½ teaspoon grated orange zest

¹∕

cup walnuts, lightly toasted

2 large carrots, peeled and cut

to fit feed tube

¹∕

cup packed, light brown sugar

2 large eggs, room temperature

¹∕

cup vegetable oil

½ teaspoon pure vanilla extract

¹∕

cup shredded, unsweetened

coconut

2 tablespoons sunflower seeds

Your kids will never guess that the secret ingredient in these mufﬁns

is carrots—they add the perfect sweetness.

Makes 6 mufﬁns

1. Preheat the oven to 350°F. Lightly coat a six-cup

mufﬁn pan with nonstick cooking spray. Reserve.

2. Put the ﬂours, salt, baking soda, cinnamon, oats and

zest into the large work bowl ﬁtted with the large

chopping blade. Process on High to sift, 10 seconds.

Transfer ingredients to a medium mixing bowl; reserve.

3. Add the walnuts and pulse to chop, about 5 times.

Leaving the nuts in the bowl, remove the chopping

blade and insert the shredding disc with the coarse

setting facing up. Shred carrots. Add to the bowl with

the dry ingredients. Stir to combine. Reserve.

4. Reinsert the large chopping blade and add the brown

sugar, eggs, oil and vanilla extract to the work bowl

and process until combined. Add the ﬂour and

carrot mixture and pulse to combine, about 3 times.

Scrape down the sides of the bowl and add the

coconut and sunﬂower seeds. Pulse to incorporate,

about 3 to 4 times.

5. Divide the batter evenly among the prepared mufﬁn

cups and bake until a cake tester inserted into the

center comes out clean, about 18 to 20 minutes.

Nutritional information per mufﬁn:

Calories 306 (60% from fat) • carb. 26g • pro. 6g • fat 21g

sat. fat 4g • chol. 62mg • sod. 372mg • calc. 27mg • ﬁber 3g

BREAKFAST & BRUNCH

BANANA NUT BREAD

Slice up this bread for a tasty breakfast on the go

or for a sweet, afternoon snack.

nonstick cooking spray

2 cups unbleached, all-purpose

flour

²∕

cup walnut halves, shells

removed

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon kosher salt

2 ripe bananas, cut into

1-inch pieces

2 large eggs

2 large egg whites

1 cup granulated sugar

½ cup plain, nonfat yogurt

4 tablespoons unsalted butter,

cut into 1-inch pieces and at

room temperature

2 teaspoons pure vanilla

extract

Makes one, 9-inch loaf

1. Preheat oven to 350°F. Lightly coat a 9-inch loaf pan

with nonstick cooking spray. Reserve.

2. Put ﬂour, nuts, baking powder, baking soda and salt

into the large work bowl ﬁtted with the large

chopping blade. Pulse to combine, about 5 times.

Transfer to a medium-size bowl and reserve.

3. Process bananas on High until puréed, about 30

seconds. Scrape down the sides. Add eggs, egg

whites, sugar, yogurt, butter and vanilla extract.

Process on High until well combined, about 10 to 15

seconds. Add reserved dry ingredients. Pulse until

ﬂour is just mixed in, about 5 to 6 times.

4. Pour batter into prepared pan. Bake until golden

brown and a toothpick inserted into the center

comes out clean, about 50 minutes.

5. Cool in pan on a wire rack for 20 minutes.

Remove from pan and cool completely.

Nutritional information per serving (1 slice based on 12 servings):

Calories 227 (27% from fat) • carb. 37g • pro. 5g • fat 7g

sat. fat 3g • chol. 46mg • sod. 265mg • calc. 30mg • ﬁber 1g

BREAKFAST/BRUNCH

ZUCCHINI FRITTATA WITH MANCHEGO AND HAM

This frittata is hearty enough to feed a crowd.

Makes 8 servings

1. Preheat oven to 350ºF. Insert the large chopping

blade into the large work bowl. Chop the leek.

Reserve in bowl. Remove the chopping blade and

insert the shredding disc with the coarse setting

facing up. Shred the zucchini.

2. Heat olive oil in a 10-inch nonstick skillet over

medium-high heat. Once hot, add the leek, zucchini

and ¼ teaspoon of the salt. Cook, stirring frequently,

until zucchini is just tender, about 5 minutes.

3. Flip the shredding disc so that the ﬁne setting is

facing up. Shred cheese. Put ½ of the cheese into

the bowl with the reserved eggs and add the

diced ham. Add the remaining ¼ teaspoon salt

and pepper. Stir. Reserve.

4. Reduce heat to medium and add egg mixture to the

pan with the leek and zucchini. Stir constantly until

eggs start to set, about 2 minutes. Let cook on

stovetop until edges start to ﬁrm, about 5 minutes.

Add remaining cheese to top of egg mixture.

5. Transfer to oven and cook until fully set, about 10

to 15 minutes.

6. Let cool slightly and serve warm.

Nutritional information per serving:

Calories 140 (67% from fat) • carb. 4g • pro. 8g • fat 10g

sat. fat 4g • chol. 200mg • sod. 477mg • calc. 83mg • fiber 1g

8 large eggs, lightly beaten and

reserved in a medium bowl

1 small leek, washed well,

halved lengthwise, white and

light green parts only

1 small zucchini, trimmed and

cut to fit feed tube

1 tablespoon extra virgin

olive oil

½ teaspoon kosher salt, divided

4 ounces ham slab, diced

3 ounces manchego cheese

¼ teaspoon freshly ground

black pepper

BREAKFAST/BRUNCH

RUSTIC POTATO AND FENNEL TART

This recipe will quickly become a favorite when it comes to entertaining.

It is easy to prepare and, since it’s a free-form tart,

the presentation cannot be beat.

Makes one 9- to 10-inch tart

1. Have Flaky Pastry Dough prepared and ready to roll

out. Preheat oven to 350ºF. Line a baking sheet with

parchment paper. Reserve.

2. Adjust the slicing disc to setting 2. Insert the slicing

disc. Slice potatoes. Reserve in bowl.

3. Remove slicing disc and adjust to setting 4. Slice the

fennel, adding to potatoes. Remove the slicing disc

and stem.

4. Add the speck, olive oil, salt and lemon zest to the

bowl with the potatoes and fennel. Toss gently.

5. On a lightly dusted surface, roll Flaky Pastry Dough

into a 12-inch circle, about ¹∕8-inch in thickness. Pile

potato, fennel and speck mixture into the center of the

dough. Top with dollops of goat cheese. Fold dough

over mixture, leaving the center exposed. Brush dough

with egg wash. Transfer to prepared baking sheet.

6. Bake until vegetables are tender and tart is golden

brown, about 45 minutes to 1 hour. Cool on baking

sheet at least 10 to 15 minutes before cutting

and serving.

Nutritional information per serving (based on 8 servings):

Calories 229 (62% from fat) • carb. 17g • pro. 5g • fat 16g

sat. fat 10g • chol. 64mg • sod. 402mg • calc. 20mg • ﬁber 1g

½ recipe flaky pastry dough,

page 53

1 medium yukon gold potato

(about 8 ounces)

¼ fennel bulb

¼ cup diced speck (pancetta or

bacon can be used)

1 tablespoon extra virgin

olive oil

¼ teaspoon kosher salt

¼ teaspoon grated lemon zest

2 ounces goat cheese

egg wash (1 large egg

whisked with 1 tablespoon

of water)

APPETIZERS

HUMMUS

Serve with warm pita for a satisfying snack. See tip on page 52 to learn how

to make your own homemade pita using our Pizza Dough recipe.

Makes about 2½ cups

1. Put the parsley, salt, lemon zest and garlic into the

large work bowl ﬁtted with the large chopping blade.

Pulse to roughly chop, about 5 to 6 times. Scrape down

the sides of the bowl. Add remaining ingredients and

process on High until smooth, about 5 minutes.

2. Taste and adjust seasoning as desired. Serve, drizzled

with the extra tablespoon of olive oil and sprinkled

with paprika and za’atar, if using.

Nutritional information per serving (1 tablespoon):

Calories 43 (41% from fat) • carb. 5g • pro. 1g • fat 2g

sat. fat 0g • chol. 0mg • sod. 138mg • calc. 11mg • ﬁber 1g

¼ cup fresh italian

parsley leaves

1¼ teaspoons kosher salt

½ teaspoon grated lemon zest

1 garlic clove, peeled

2 cans (15.5 ounces each)

chickpeas, drained and rinsed

¼ cup fresh lemon juice

¼ cup water

¼ cup extra virgin olive oil,

plus 1 tablespoon for serving

2 tablespoons tahini

½ teaspoon ground cumin

¹∕

teaspoon paprika, optional

pinch za’atar, optional

APPETIZERS

GUACAMOLE

A party favorite that can easily be tweaked to your preference.

Makes about 3 cups

1. Insert the large chopping blade into the large work

bowl. With the food processor running on High, drop

the garlic and jalapeño pieces through the small feed

tube to ﬁnely chop. Add the onion and cilantro to the

work bowl. Pulse to roughly chop, about 5 times.

2. Add the avocado, lime juice and salt. Pulse until

desired consistency is achieved. Process on High if

very smooth consistency is preferred.

3. Taste and adjust seasoning as desired. Serve

immediately or store in an airtight container in

the refrigerator.

TIP: Press a piece of plastic wrap directly onto the

surface of the ﬁnished guacamole to help prevent

browning before serving or while storing.

Nutritional information per serving (¼ cup):

Calories 137 (75% from fat) • carb. 8g • pro. 12g • fat 25g

sat. fat 2g • chol. 0mg • sod. 273mg • calc. 12mg • ﬁber 6g

1 garlic clove, peeled

½ to 1 jalapeño, seeded and cut into

1-inch pieces

½ small onion (red or white)

¼ cup packed cilantro leaves

5 ripe avocados, pitted and

flesh scooped out

2 tablespoons fresh lime juice

1½ teaspoons kosher salt,

plus more if desired

APPETIZERS

FIRE-ROASTED SALSA

The deep ﬂavors of this restaurant-style salsa are addictive.

Makes about 1½ cups

1. Line a baking sheet with aluminum foil. Put all of the

ingredients onto the prepared baking sheet and toss.

Broil on High until completely charred, about 40 to

50 minutes. Remove from oven and cool.

2. When vegetables are cool to touch, add all ingredients

to the large bowl of the food processor ﬁtted with the

large chopping blade. Pulse until desired consistency

is achieved, about 8 to 10 times for chunky.

3. Taste and adjust seasoning as desired. Serve with

tortilla chips or alongside grilled meats.

Nutritional information per serving (¼ cup):

Calories 80 (75% from fat) • carb. 4g • pro. 1g • fat 7g

sat. fat 1g • chol. 0mg • sod. 4mg • calc. 12mg • ﬁber 1g

1 pound ripe tomatoes,

quartered

1 small to medium onion,

quartered

½ to 1 jalapeño, halved and seeded

2 large garlic cloves, peeled

3 tablespoons extra virgin olive

oil

2 teaspoons kosher salt

APPETIZERS

CRAB CAKES

Chopping all the mix-ins for crab cakes takes no time in the food processor.

Makes 12 crab cakes

1. Pick through crabmeat to make sure there are no

shells; reserve in refrigerator. Preheat oven to 400°F.

Line a baking sheet with aluminum foil. Spray with

nonstick cooking spray. Set aside.

2. Insert the small chopping blade into small work bowl.

With the food processor running on High, drop the

garlic through the small feed tube to ﬁnely chop.

Add the pepper, green onions and parsley and pulse

to coarsely chop, about 10 to 12 times.

3. Put the oil into a large skillet placed over medium

heat. Cook chopped vegetables with salt and pepper

until soft, about 5 to 7 minutes. Remove and reserve

in a large mixing bowl.

4. Once vegetables have cooled slightly, add the crab,

eggs, breadcrumbs, mayonnaise, Worcestershire,

seafood seasoning, mustard and a dash or two of the

hot sauce, if using, to the mixing bowl. Mix thoroughly

but carefully by hand, so not to break up the crabmeat

too much.

5. Form crabmeat mixture into 12 round cakes. Place on

prepared baking sheet and bake until crab cakes are

evenly golden on each side, about 8 to 10 minutes

per side.

6. Serve immediately with prepared tartar sauce if

desired, and with a lemon wedge.

Nutritional information per crab cake:

Calories 186 (57% from fat) • carb. 12g • pro. 8g • fat 12g

sat. fat 2g • chol. 87mg • sod. 652mg • calc. 128mg • ﬁber 0g

nonstick cooking spray

16 ounces lump crabmeat

1 garlic clove, peeled

1 red bell pepper, seeded and

cut into 2-inch pieces

3 green onions, cut into

1-inch pieces

½ cup fresh parsley leaves,

loosely packed

1 teaspoon extra virgin olive oil

¼ teaspoon kosher salt

¼ teaspoon freshly ground

black pepper

2 large eggs, lightly beaten

1 cup breadcrumbs, see page 18

for recipe

½ cup mayonnaise

1 teaspoon worcestershire

sauce

1½ teaspoons seafood seasoning

2 teaspoons dijon mustard

hot sauce, optional

tartar sauce, for serving

lemon wedges, for serving

APPETIZERS

POTATO NACHOS

Thinly sliced potatoes make a heartier, delicious base for nachos.

Makes 8 servings

1. Preheat oven to 425ºF. Line two baking sheets with

aluminum foil. Reserve.

2. Adjust the slicing disc to setting 3. Insert the slicing

disc. Slice potatoes. Remove slicing disc and stem.

Toss potatoes with olive oil and salt.

3. Spread potatoes onto the baking sheets in a

single layer. Bake until golden brown and crispy,

about 45 minutes.

4. While potatoes are baking, reinsert stem and slicing

disc (still at setting 3). Slice the green onions, jalapeño

and olives. Remove from bowl and reserve.

5. Insert shredding disc with the coarse setting facing

up. Shred cheese. Reserve in bowl.

6. When potatoes are done baking, remove from oven

and let cool slightly. Pile half of the potatoes into the

center of one baking sheet. Sprinkle with half of the

green onions, jalapeño, olives and cheese. Pile the

remaining potatoes on top of the ﬁrst layer and

sprinkle with remaining ingredients. Bake until cheese

is melted and slightly browned, about 5 minutes.

7. Serve immediately with chunky salsa, guacamole and

sour cream if desired.

Nutritional information per serving:

Calories 225 (83% from fat) • carb. 4g • pro. 6g • fat 21g

sat. fat 7g • chol. 30mg • sod. 883mg • calc. 202mg • ﬁber 0g

2 pounds russet potatoes

1 tablespoon extra virgin

olive oil

1 teaspoon kosher salt

1 bunch green onions, trimmed

½ to 1 whole jalapeño, halved

lengthwise and seeded

1 can (15 ounces) whole black

pitted olives

8 ounces cheese, such as

sharp cheddar

salsa, guacamole and sour

cream, for serving

SOUPS/SALADS

CREAMY WHITE BEAN SOUP

This soup tastes even better the next day, when the ﬂavors are given more time to develop.

Makes about 8 cups

1. Put a large stockpot over medium heat. Once hot,

add pancetta and cook slowly, stirring frequently,

to render fat, about 5 minutes.

2. While pancetta is rendering, put carrots, celery and

onion into the large work bowl ﬁtted with the

large chopping blade. Pulse to roughly chop, about

10 times. Add chopped carrots, celery and onion

to the stockpot with the pancetta, stir. Add thyme

sprig, garlic and black pepper. Allow to cook to

soften, about 3 minutes.

3. Add beans with the liquid to the pot, plus enough

liquid (water or low-sodium chicken broth) to just

cover beans, about 2½ cups. Bring soup to a boil,

cover with lid, reduce to a simmer and cook until the

beans and vegetables are very tender, about 25 to 30

minutes. Remove from heat and let cool 5 minutes.

Remove thyme sprig.

4. Add soup to work bowl and process on High

until desired consistency is achieved, 30 seconds

to 1 minute 30 seconds.

5. Taste and season with salt to taste, one pinch

at a time.

TIP: Do not over season. Flavors will deepen as soup

cools; best enjoyed warm.

Nutritional information per serving (1 cup):

Calories 177 (24% from fat) • carb. 24g • pro. 10g • fat 5g

sat. fat 1g • chol. 11mg • sod. 264mg • calc. 62mg • ﬁber 7g

3 ounces diced pancetta

3 small carrots, peeled and cut

into 1-inch pieces

2 small stalks celery, cut into

1-inch pieces

1 small onion, cut into 1-inch

pieces

1 fresh thyme sprig

1 garlic clove, peeled

¼ teaspoon freshly ground

black pepper, plus more to

taste

3 cans (15.5 ounces each)

cannellini beans,

with canning liquid

2 to 3 cups water, or low-sodium

chicken broth for deeper taste

kosher salt to taste

SOUPS/SALADS

Makes 3½ cups

1. Insert the large chopping blade into the large work

bowl of the food processor. With the machine running

on High, drop the garlic and jalapeño down the

small feed tube to chop. Stop to scrape down the

sides and add the parsley, scallions, cucumber,

bell peppers and tomatoes. Pulse 5 to 6 times to

roughly chop.

2. Add the remaining ingredients and pulse another

6 to 7 times to incorporate. Taste and adjust seasoning

as desired. Serve.

Nutritional information per serving (½ cup):

Calories 24 (5% from fat) • carb. 5g • pro. 1g • fat 0g

sat. fat 0g • chol. 0mg • sod. 362mg • calc. 18mg • ﬁber 1g

1 garlic clove, peeled

1 jalapeño, seeded and cut

into 1-inch pieces

¼ cup fresh italian parsley,

stems discarded

2 scallions, trimmed and cut

into 1-inch pieces

½ medium to large cucumber

(about 3 ounces), cut into

1-inch pieces

¼ yellow bell pepper,

cut into 1-inch pieces

¼ red bell pepper, cut into

1-inch pieces

2 medium vine-ripe tomatoes,

cored and cut into 1-inch

pieces

1 teaspoon kosher salt

¼ teaspoon freshly ground

black pepper

1 teaspoon red wine vinegar

1 teaspoon fresh lime juice

3 dashes hot sauce

1½ cups vegetable juice,

low sodium

This bright and vibrant soup is perfect all summer long.

GAZPACHO

SOUPS/SALADS

PEAR AND KALE SALAD

This salad pairs well with our Basic Vinaigrette on page 25.

Makes 9 to 10 cups

1. Set slicing disc to setting 7. Insert slicing disc. Slice kale.

Reserve in bowl.

2. Adjust slicing disc to setting 2. Slice cabbage,

carrots, pear and cucumber. Transfer to a large bowl.

Add walnuts. Toss with desired dressing.

TIP: The dressing for this salad (and most others) can be

made in the large bowl with all the veggies sliced right

on top for the ultimate one-bowl cleanup.

Nutritional information per serving (1 cup):

Calories 38 (24% from fat) • carb. 7g • pro. 1g • fat 1g

sat. fat 0g • chol. 0mg • sod. 77mg • calc. 38mg • ﬁber 2g

1 bunch lacinato kale

¼ small red cabbage head,

cored and cut to fit feed tube

2 carrots, peeled and cut to fit

feed tube

1 pear, cored and quartered

½ english cucumber, quartered

and cut to fit feed tube

½ cup walnuts, toasted

SOUPS/SALADS

CELERY ROOT SALAD WITH TARRAGON DRESSING

This salad gets better the longer you let it sit; the ﬂavors become

bolder and the celery root gets softer. Make up to a couple of days ahead

to serve at a party or make to eat it all week.

1. To make dressing: Put the shallot and tarragon into

the small work bowl ﬁtted with the small chopping

blade. Pulse to roughly chop, about 2 to 3 times.

2. Add the vinegar, lemon juice, mustard, salt and

pepper to work bowl. Process on Low to fully blend,

about 20 seconds.

3. While food processor is running on Low, slowly pour

the olive oil through the drizzle hole in the pusher.

Continue to process on Low until emulsiﬁed, about

40 seconds. Reserve or store in an airtight container

in the refrigerator.

4. To make salad: Put the pistachios into the large work

bowl ﬁtted with the large chopping blade. Pulse to

roughly chop, about 5 to 6 times. Reserve in bowl.

5. Remove the large chopping blade and insert the

shredding disc with the coarse side facing up. Prep

celery root by washing and peeling. Rub peeled celery

root with lemon half. Cut celery root into pieces so that

they will ﬁt into the feed tube. Rub each piece with

more lemon. Shred celery root on High. Transfer to a

large mixing bowl. Toss with 1 teaspoon lemon juice.

6. Prep apple by halving, coring and rubbing with

lemon half. Remove coarse shredding disc and ﬂip so

the ﬁne side is facing up; shred apple on High. Add

to bowl with celery root. Toss mixture with additional

teaspoon of lemon juice.

7. Add raisins and Tarragon Dressing; toss to coat.

Sprinkle with chopped pistachios and more fresh

tarragon if desired.

Nutritional information for dressing per serving (2 tablespoons):

Calories 186 (97% from fat) • carb. 1g • pro. 0g • fat 21g

sat. fat 3g • chol. 0mg • sod. 222mg • calc. 6mg • ﬁber 0g

Nutritional information for salad per serving (1 cup):

Calories 147 (40% from fat) • carb. 20g • pro. 4g • fat 7g

sat. fat 1g • chol. 0mg • sod. 45mg • calc. 44mg • ﬁber 4g

dressing:

makes 1 cup

1 small shallot, cut into

½-inch pieces

¼ cup packed fresh tarragon

leaves

¼ cup apple cider vinegar

1 teaspoon fresh lemon juice

1 teaspoon dijon mustard

¾ teaspoon kosher salt

¼ teaspoon freshly ground

black pepper

¾ cup extra virgin olive oil

salad:

makes about 8 cups

1 cup raw, unsalted pistachios,

shelled

2 small heads or 1 large head

(about 12 ounces) celery root

½ lemon (for rubbing celery

root and apple)

2 teaspoons fresh lemon juice,

divided

1 gala (or similar) apple, cored

½ cup golden raisins

½ cup tarragon dressing

chopped tarragon,

for garnish

MAIN COURSES & SIDES

LATKES (POTATO PANCAKES)

This no-fail recipe is great for the holidays, or any time of the year.

Makes twelve, 3-inch pancakes

1. Put parsley into the small work bowl ﬁtted with the

small chopping blade. Process on High to ﬁnely chop.

Reserve.

2. Insert the shredding disc with the ﬁne side facing up.

Shred the potatoes and the onion. Transfer to a clean

towel and gently wring to squeeze out all of the

excess liquid. Transfer to a large bowl. Add reserved

parsley, ﬂour, salt and pepper; toss to mix thoroughly.

Add egg and stir.

3. Divide the potato mixture evenly to make 12 pancakes.

Form into balls and then ﬂatten into pancakes.

4. Put 2 tablespoons of the oil into a large skillet and

heat over medium-high heat. Once hot, add 6 of the

pancakes and cook until golden brown, about 3 to 4

minutes. Flip and cook on the other sides until also

golden brown and cooked thoroughly, about 5 to 6

minutes, lowering the heat if necessary to cook

through and not burn.

5. Transfer to a plate lined with a paper towel to absorb

excess grease. Add the remaining 2 tablespoons

of oil to the pan and heat to cook second batch of

pancakes.

6. Serve immediately with applesauce or sour cream

if desired.

Nutritional information per serving (1 latke):

Calories 83 (53% from fat) • carb. 8g • pro. 2g • fat 5g

sat. fat 1g • chol. 18mg • sod. 8mg • calc. 9mg • ﬁber 1g

2 tablespoons fresh

italian parsley leaves

1 pound russet potatoes*,

peeled and cut to fit feed tube

½ small onion, trimmed

2 tablespoons unbleached,

all-purpose flour (you may

use matzo meal)

1 teaspoon kosher salt

¼ teaspoon freshly ground

black pepper

1 large egg, lightly beaten

4 tablespoons extra virgin olive

oil, divided

½ pound russet, ½ pound sweet

potato may be used

MAIN COURSES & SIDES

FALAFEL

Serve with pita bread, hummus, chopped tomatoes, cucumbers and onions.

Makes 8 falafel

1. Drain the soaked garbanzo beans. Put the drained

beans into the large work bowl ﬁtted with the large

chopping blade. Pulse to break up and then process

on High until smooth, about 30 seconds. Add the

garlic, onion, salt, pepper, cumin and coriander to the

beans and process until the vegetables are ﬁnely

chopped. Pulse in the parsley.

2. Dissolve the baking soda in the water and reserve.

With the machine running on High, add the baking

soda and water and continue to process until the

falafel batter is smooth.

3. Form patties into 8 balls. Place the falafel balls on a

tray or plate lined with wax paper and chill in the

refrigerator for 30 minutes.

4. Fry falafel in a heavy-bottomed saucepan or in a

deep fryer, with oil registering 375ºF. Falafel should

be deeply and evenly golden, about 2 to 3 minutes.

Serve immediately.

Nutritional information per falafel:

Calories 96 (15% from fat) • carb. 16g • pro. 5g • fat 2g

sat. fat 0g • chol. 0mg • sod. 314mg • calc. 34mg • ﬁber 5g

1 cup dried garbanzo beans,

soaked in cold water overnight

1 garlic clove, peeled

½ small onion, cut into

1-inch pieces

1 teaspoon kosher salt

¼ teaspoon freshly ground

black pepper

1 teaspoon ground cumin

¾ teaspoon ground coriander

¼ cup fresh italian parsley

leaves, loosely packed

¼ teaspoon baking soda

1 tablespoon water

vegetable oil, for frying

MAIN COURSES & SIDES

CHICKEN BURGERS WITH MANGO-AVOCADO SALSA

Remaining salsa can be served with tortilla chips—you’re not going to want

one bite to go to waste.

Makes 6 burgers; 3 cups of salsa

1. Put cut chicken thigh pieces into the freezer for

30 minutes to slightly harden.

2. While thighs are in freezer, prepare salsa:

Insert the large chopping blade into the large work

bowl. With the food processor running on High,

drop the jalapeño pieces through the small feed tube

to ﬁnely chop. Add the cilantro and pulse to roughly

chop, about 6 times. Add the mango and pulse

to chop. Transfer to a medium bowl and add the

remaining salsa ingredients and gently toss to

combine. Taste and adjust seasoning as desired.

Cover with plastic wrap and store in the refrigerator

until ready to use.

3. Wipe down the large work bowl. Re-insert the large

blade and put green onions into the bowl. Pulse to

roughly chop, about 6 times. Once 30 minutes have

elapsed and the chicken pieces are slightly ﬁrm but

not hard, add the chicken thighs to the bowl. Add the

salt and pepper. Pulse until medium ﬁne, about 16

times. Form into 6 even patties.

4. To cook chicken patties, preheat oven to 350°F.

Heat oil in a large nonstick pan. Once oil is hot, add 3

of the chicken patties, being careful not to crowd the

pan. Brown each side until a nice, golden brown crust

forms, then transfer to a baking sheet. Repeat with

remaining patties and ﬁnish cooking in the oven until

the internal temperature reaches 165ºF. Remove from

oven and let stand for 5 minutes.

5. Serve, topped with mango-avocado salsa and a lime

wedge. May also be served on a soft bun like brioche

or potato.

Nutritional information per serving (1 burger with ½ cup salsa):

Calories 316 (45% from fat) • carb. 12g • pro. 32g • fat 16g

sat. fat 3g • chol. 125mg • sod. 1026mg • calc. 36mg • ﬁber 5g

chicken burgers:

2 pounds boneless, skinless

chicken thighs, cut into

1-inch pieces

1½ teaspoons kosher salt

½ teaspoon freshly ground

black pepper

3 green onions, trimmed and

cut into 1-inch pieces

1 tablespoon vegetable oil

salsa:

½–1 jalapeño, seeded and cut into

1-inch pieces

¼ cup fresh cilantro leaves,

loosely packed

1 mango, peeled, halved, pitted

and cut into 1-inch pieces

2 avocados, halved, pitted

and diced

1 teaspoon kosher salt

1–2 teaspoons fresh lime juice

MAIN COURSES & SIDES

MEATBALLS

This recipe allows you to chop and mix all of the ingredients directly

in the Cuisinart

Food Processor.

Makes 18 meatballs

1. Put beef and pork pieces into the freezer for 30 minutes to

slightly harden. Preheat oven to 425ºF. Line two baking

sheets with aluminum foil. Reserve.

2. While meat is in freezer, insert the large chopping blade

into the large work bowl. With the food processor

running on High, drop the garlic through the small feed

tube to ﬁnely chop. Add the parsley and onion to the

bowl and pulse to roughly chop, about 5 to 6 times.

Once the 30 minutes have elapsed and the meat is ﬁrm

but not hard, add the meat to the work bowl. Add the

breadcrumbs, salt and eggs. Pulse to chop meat

and combine ingredients until meat is medium ﬁne,

about 35 times.

3. Using a ¼-cup measuring cup, form meat mixture into

18 balls. Bake until golden brown on all sides, about 25

to 30 minutes.

4. Serve, plain or with tomato sauce.

Nutritional information per meatball:

Calories 119 (46% from fat) • carb. 3g • pro. 13g • fat 6g

sat. fat 2g • chol. 60mg • sod. 324mg • calc. 17mg • ﬁber 0g

1½ pounds beef chuck, cut into

1-inch pieces

½ pound pork shoulder,

trimmed of any excess fat,

cut into 1-inch pieces

2 garlic cloves, peeled

½ cup fresh italian parsley

leaves, loosely packed

½ onion, cut into 1-inch pieces

½ cup italian-seasoned

breadcrumbs

1½ teaspoons kosher salt

2 large eggs, lightly beaten

MAIN COURSES & SIDES

PINEAPPLE FRIED RICE

This take-out favorite has been simpliﬁed for even the most novice

of home cooks.

Makes 7 cups

1. Set a large nonstick skillet, or wok, over medium-high heat.

2. While pan is heating, prep ingredients. Fit the large

chopping blade into the large work bowl of the food

processor and add the garlic, ginger and onion. Pulse to

ﬁnely chop, about 6 to 8 pulses. Remove and reserve.

Put the carrots in the work bowl and ﬁnely chop, using

about 8 quick pulses.

3. Once pan is hot, add 2 tablespoons of the oil.

Once hot, add the garlic, ginger and onion mixture.

Sauté until vegetables are softened, about 30

seconds, being sure to keep them moving with a

heatproof spatula so they do not burn. Adjust heat as

necessary for the particular pan and stove. Add the

carrots and continue to stir-fry, constantly stirring until

carrots are slightly softened, about 1 to 2 minutes.

Stir in sake and allow to reduce; use a heatproof

spatula to scrape any ﬂavorful brown bits from the

bottom of the pan into the dish.

4. Add the remaining oil and allow to heat for about a

minute (continue to stir the vegetables once or twice).

Once hot, add the rice and cashews; stir-fry, allowing rice

to sit about 1 to 2 minutes between stirs, until rice has

crisped and browned a bit. This should take about 6 to 8

minutes. Add the turmeric and salt, stirring to fully coat.

5. Push mixture to one side of the pan. Add eggs and let

cover half of the pan, and cook, breaking up with a spatula

while cooking. Once eggs have cooked, mix with rice.

6. Add pineapple and stir well. Cook until warmed through.

7. Reduce heat to low. Stir in ﬁsh sauce, soy sauce and

scallions. Taste, adding additional salt if desired.

8. Serve immediately.

Nutritional information per serving (1 cup):

Calories 358 (46% from fat) • carb. 42g • pro. 8g • fat 19g

sat. fat 3g • chol. 53mg • sod. 213mg • calc. 36mg • ﬁber 2g

1 garlic clove, peeled

1 1-inch piece fresh ginger,

peeled and halved

1 small onion, cut into

1-inch pieces

2 medium carrots, peeled and

cut into 1-inch pieces

¼ cup grapeseed oil, divided

1 tablespoon sake

4 cups cooked and cooled

jasmine rice

1 cup roasted cashews

(or raw cashews, toasted)

¼ teaspoon ground turmeric

¼ teaspoon kosher salt, plus

more to taste

2 large eggs, lightly beaten

2 cups chopped pineapple

(fresh or canned, well

drained and dried)

1 teaspoon fish sauce

1 tablespoon soy sauce,

reduced sodium

2 scallions, trimmed and thinly

sliced (white and green parts)

MAIN COURSES & SIDES

BRUSSELS SPROUTS WITH LARDONS

Makes 3 cups

1. Adjust the slicing disc to setting 5. Insert slicing disc.

Slice Brussels sprouts. Reserve in work bowl.

2. Put bacon lardons into a large, nonstick skillet set

over medium heat. Cook until crispy, stirring often

to prevent sticking, about 6 minutes.

3. Use a slotted spoon to remove bacon and transfer

to a plate. Leaving the bacon fat in the pan, increase

the heat to medium-high. When hot, add reserved

Brussels sprouts and cook until brown on one side, 3

to 4 minutes. Stir and cook until tender, an additional

1 to 2 minutes. Add in lardons and vinegar; stir.

Remove from heat.

4. Taste and season with salt and pepper if desired.

Nutritional information per serving (½ cup):

Calories 222 (65% from fat) • carb. 7g • pro. 13g • fat 16g

sat. fat 5g • chol. 41mg • sod. 802mg • calc. 32mg • ﬁber 3g

1 pound brussels sprouts,

cleaned and root end trimmed

½ pound slab bacon, cut into

lardons (¼-inch cubes)

2 tablespoons apple cider

vinegar

kosher salt and black pepper

for seasoning, if desired

Slicing the Brussels sprouts (and any other ingredient) in the food processor

ensures they will all cook evenly.

MAIN COURSES & SIDES

CAULIFLOWER-CRUST PIZZA

Makes 8 servings

1. Preheat oven to 450°F. Line a baking sheet with

parchment paper. Set aside.

2. Put cauliﬂower ﬂorets into the large work bowl ﬁtted

with the large chopping blade. Pulse to break up, 5 to 6

times, and then process on High to ﬁnely chop, about

30 seconds. Add remaining crust ingredients to work

bowl and process on High again to combine, about 30

seconds. Transfer ingredients to the prepared baking

sheet. Form into a rectangle about ½ inch thick.

Bake until golden brown and slightly ﬁrm, about 40

minutes. Cool slightly.

3. While cauliﬂower is cooling, adjust slicing disc to

setting 5. Insert slicing disc. Slice pepper, onion and

mushrooms. Transfer to a large bowl. Reserve.

4. Insert shredding disc with the coarse setting facing up.

Shred the mozzarella. Reserve in bowl.

5. Put the pizza sauce in the center of the cooled cauliﬂower

crust and spread evenly, leaving a 1-inch border. Spread

vegetables evenly over sauce. Spread cheese evenly

over vegetables. Brush edges of crust with olive oil.

6. Bake until toppings are soft and cheese is melted and

bubbly, about 15 to 20 minutes.

Our Pizza Dough recipe on page 52 can also be used.

Unlike the cauliﬂower crust, it does not need to be

prebaked ﬁrst. To make: On a lightly dusted surface,

roll out pizza dough into a 12-inch circle. Transfer pizza

dough to a pizza screen sprayed with nonstick cooking

spray or a baking sheet dusted very well with cornmeal.

Top with sauce and toppings, brush edges of crust with

olive oil and bake at 450ºF until crust is golden brown,

toppings are soft and cheese is melted and bubbly.

Nutritional information per serving:

Calories 210 (60% from fat) • carb. 8g • pro. 15g • fat 15g

sat. fat 7g • chol. 80mg • sod. 715mg • calc. 366mg • ﬁber 2g

crust

1 head (about 1 pound)

cauliflower, florets only

2 large eggs

¾ cup grated parmesan cheese

½ teaspoon kosher salt

¼ teaspoon freshly ground

black pepper

¼ teaspoon onion powder

¼ teaspoon garlic powder

topping:

½ bell pepper, seeded and cut

to fit feed tube

½ onion, trimmed

3 white mushrooms

½ pound mozzarella,

refrigerated

¾ cup pizza sauce, see recipe

page 21

2 tablespoons extra virgin

olive oil

Try this cauliﬂower crust as a gluten-free alternative.

MAIN COURSES & SIDES

Makes four, 7-inch rolls

1. Put pork pieces into the freezer for 30 minutes to slightly

harden. While pork is in the freezer, toast fennel seeds in

a pan over medium heat. Reserve.

2. Insert the large chopping blade into the large work bowl.

With the food processor running on High, drop the garlic

through the small feed tube to ﬁnely chop. When the

pork shoulder cubes are sufﬁciently cold, put them into

the large bowl with the chopped garlic. Add the toasted

fennel seeds, salt, pepper and sugar. Pulse to coarsely

chop, about 15 to 20 times.

3. In a large skillet set over medium-high heat, cook

chopped pork until completely browned. With a slotted

spoon, transfer to a plate lined with a paper towel to

drain and cool. Preheat oven to 425ºF.

4. While sausage is cooling and oven is heating, lightly dust

a ﬂat surface with ﬂour. Roll the prepared pizza dough

into an 18-inch circle. Divide into four equal pieces.

5. Take one piece of dough and place it in front of you

with the point facing away from you. Put ½ cup of the

shredded mozzarella into the center of each piece

of dough and arrange into a horizontal straight line.

Distribute the meat evenly on top of each cheese pile.

Top each with ¼ cup of pizza sauce.

6. Close roll by folding the long bottom part of the dough

loosely over the mixture, then fold the tip over the folded

dough and tuck under roll. The sides of the sausage roll

will be exposed. Repeat with each of the pieces of dough.

7. Put the rolls on a baking sheet lined with foil and bake in

the lower part of the oven until dough is golden brown,

about 20 to 25 minutes.

Nutritional information per serving (½ sausage roll):

Calories 472 (35% from fat) • carb. 49g • pro. 29g • fat 18g

sat. fat 7g • chol. 70mg • sod. 1275mg • calc. 228mg • ﬁber 2g

SAUSAGE PIZZA ROLLS

The taste of homemade sausage surpasses the taste of prepackaged

and is very easy to make in the Cuisinart

Food Processor.

Cook it “loose” on the stovetop to add to any pasta or sauce dish,

or make New York City-style sausage rolls

using pizza dough and sauce like we do here.

1 pound pork shoulder, trimmed

of any excess fat and cut into

1-inch pieces

1 teaspoon fennel seeds

1 garlic clove, peeled

1½ teaspoons kosher salt

½ teaspoon freshly ground

black pepper

¼ teaspoon granulated sugar

1 recipe pizza dough, page 52

2 cups shredded mozzarella

cheese

1 cup prepared pizza sauce

(or use recipe on page 21)

BREADS & DOUGHS

CLASSIC WHITE BREAD

Makes two, 1-pound loaves

1. In a 2-cup liquid measuring cup, dissolve yeast and

sugar in warm water. Let stand until foamy, about 5

minutes.

2. Put the ﬂour, butter and salt into the large work bowl

ﬁtted with the dough blade. Process on Low to sift,

about 10 to 15 seconds.

3. Add cold water to yeast mixture. With the food

processor running on Low, add the liquid through the

small feed tube only as fast as ﬂour absorbs it. Once

dough cleans the sides of the work bowl and forms a

ball, continue processing to knead for 45 seconds.

4. Transfer dough to a large bowl lightly dusted with

ﬂour. Cover with plastic wrap and allow to rise in a

warm place until doubled, about 1 to 1½ hours.

5. After the dough has doubled in size, lightly coat

two, 9-inch loaf pans with nonstick cooking spray.

Reserve. Punch down dough and divide into two

equal pieces. Form into 2 loaves and transfer to the

prepared loaf pans. Cover with plastic wrap coated

with the nonstick cooking spray. Allow to rise until

dough is just above the tops of the pans, about 45

minutes to 1 hour.

6. Preheat oven to 400°F. Bake until tops are browned

and loaf sounds hollow when tapped, about 30 to 35

minutes. Remove from pans and cool on wire rack.

Cool completely before slicing.

Nutritional information per serving (based on 16 servings):

Calories 137 (17% from fat) • carb. 25g • pro. 3g • fat 3g

sat. fat 1g • chol. 6mg • sod. 221mg • calc. 80mg • ﬁber 1g

2¼ teaspoons (1 packet)

active dry yeast

2 teaspoons granulated sugar

¹∕

cup warm water

(105°f to 110°f)

4 cups unbleached,

all-purpose flour

3 tablespoons unsalted butter,

cut into 1-inch pieces

1½ teaspoons kosher salt

1 cup cold water

nonstick cooking spray

Fresh homemade bread is very simple to make with your

Cuisinart

Food Processor.

BREADS & DOUGHS

BUTTERY DINNER ROLLS

Fresh from the oven, warm rolls make any dinner extra special.

Makes 12 rolls

1. In a small saucepan, combine the milk, butter and

sugar. Warm over low heat until the butter is melted.

Remove from heat and reserve.

2. In a 2-cup measuring cup, dissolve the yeast in the

warm water. Let stand until foamy, about 5 minutes.

3. Put the ﬂour and salt into the large work bowl ﬁtted

with the dough blade. Process on Low to sift, 10

seconds. Add the milk mixture and egg to the yeast

mixture. Gently stir to combine.

4. With the machine running on Low, slowly add the

liquid through the feed tube and process until a

dough ball forms. Continue processing to knead the

dough, 45 seconds. Shape the dough into a smooth

ball and transfer to a large mixing bowl; cover with

plastic wrap. Allow to rise in a warm place until

doubled in size, about 45 to 60 minutes.

5. Preheat oven to 450°F. Lightly butter a 9-inch round

baking pan. Divide the dough into 12 equal pieces,

about 2 ounces each. Roll into smooth rounds and

arrange in the prepared pan. Cover with plastic wrap

and allow to rise until the rolls have doubled in size,

about 30 to 40 minutes.

6. Just before baking, gently brush the rolls with the

egg wash. Bake until golden brown or an internal

temperature of 200°F is reached, about 12 to 15

minutes.

7. Remove rolls from pan and cool on a rack for about

10 minutes before serving. For a softer roll, brush each

with melted butter just after removing from the oven.

Nutritional information per roll:

Calories 144 (28% from fat) • carb. 7g • pro. 4g • fat 2g

sat. fat 1g • chol. 22mg • sod. 157mg • calc. 17mg • ﬁber 1g

¹∕

cup whole milk

6 tablespoons unsalted butter,

plus more for pan

3 tablespoons granulated sugar

1¾ teaspoons active dry yeast

3 tablespoons warm water

(105°f to 110°f)

3 cups bread flour

¾ teaspoon kosher salt

1 large egg, lightly beaten

egg wash (1 large egg

whisked with 1 tablespoon

water)

BREADS & DOUGHS

PIZZA DOUGH

For more pizza recipes, go to Cuisinart.com

Makes three, 12-inch pizzas

1. Put the yeast, warm water and sugar into a 2-cup

measuring cup. Let stand until foamy, about 5 minutes.

2. Put the ﬂour, salt and olive oil into the large work bowl

ﬁtted with the dough blade. Pulse about 5 times to mix.

3. Add the cold water to the yeast mixture. With the

food processer running on Low, slowly pour the liquid

yeast mixture through the feed tube. Process until

a dough ball forms. Continue processing to knead,

about 1 minute. Dough will be slightly sticky.

4. Transfer dough to a large bowl that is lightly dusted

with ﬂour. Cover with plastic wrap and let rise in a

warm place until doubled, about 45 minutes to 1 hour.

5. Punch down dough and divide into three portions.

Use immediately, or store remaining portions in

sealed, airtight plastic bags in the refrigerator for up

to 2 days or in the freezer up to 3 months.

6. Bake using the pizza sauce recipe on page 21 or use

dough to make focaccia. To make focaccia: Brush a

baking sheet with 3 tablespoons of extra virgin olive

oil. Stretch the dough onto the pan and cover to let

rise again, an additional 45 minutes to 1 hour. Drizzle

with an additional 1 to 2 tablespoons of extra virgin

olive oil and sprinkle with kosher salt and fresh herbs

if desired. Bake in an oven set to 425ºF until golden

brown and crispy, about 40 minutes.

TIP: Pizza dough can also be used to make pita bread:

Roll 2-ounce pieces into disks, about ¼ inch thick and

bake in a 450°F oven until puffed, about 3 minutes.

Nutritional information per serving (based on 8 servings):

Calories 73 (7% from fat) • carb. 15g • pro. 2g • fat 1g

sat. fat 0g • chol. 0mg • sod. 134mg • calc. 0mg • ﬁber 0g

2¼ teaspoons (1 packet)

active dry yeast

½ cup warm water

(105°f to 110°f)

1 teaspoon granulated sugar

4 cups unbleached, all-purpose

flour, plus more for dusting

1½ teaspoons kosher salt

1 tablespoon extra virgin

olive oil

1 cup cold water

DESSERTS

FLAKY PASTRY DOUGH (PÂTE BRISÉE)

This versatile dough can be used for sweet or savory treats.

Makes two, single-crust 9-inch tarts or one,

double-crust pie

1. Put the ﬂour and salt into the large work bowl ﬁtted

with the large chopping blade. Process on High to

sift, 10 seconds.

2. Evenly disperse the butter on top of the ﬂour

mixture. Pulse until the mixture resembles coarse

crumbs, about 14 pulses. Pour in water, 1 tablespoon

at a time, and pulse until the mixture just forms a

dough

—

you may not need all of the water.

3. Divide the dough equally into 2 pieces and form

each into a ﬂat disk. Wrap each with plastic wrap and

refrigerate for at least 30 minutes or until ready to

use, up to 1 week. This dough also freezes well, up to

3 months.

TIP: For a sweet pastry dough, add 1½ tablespoons of

granulated sugar to the dry ingredients in the work bowl.

Nutritional information per serving (based on 16 servings):

Calories 150 (66% from fat) • carb. 11g • pro. 2g • fat 11g

sat. fat 8g • chol. 30mg • sod. 133mg • calc. 0mg • ﬁber 0g

2 cups unbleached,

all-purpose flour

1 teaspoon kosher salt

16 tablespoons (2 sticks)

unsalted butter, cold and

cut into ½-inch cubes

¼ cup ice water

DESSERTS

One of the simplest desserts to prepare is a crisp. Here we feature apples

paired with ground ginger and cinnamon.

APPLE CRISP

Makes one, 9-inch square crisp, about 10 servings

1. Preheat oven to 350°F with the rack in the

middle position.

2. Insert the large chopping blade into the large work

bowl of the food processor. Prepare the topping: Put

the ﬂour, brown sugar, cinnamon, ginger and salt into

the work bowl and process on Low for 10 seconds to

combine. Add the butter and pulse, about 8 times, to

create pea-size pieces. Add the oats and pulse about

3 times to combine. Remove and reserve in a

separate bowl.

3. Prepare the ﬁlling. Remove the chopping blade and

insert the slicing disc at setting 5. Slice apples on

High and transfer to a 9-inch square baking dish.

Add the remaining ﬁlling ingredients and stir gently

to combine.

4. Sprinkle the topping over the apple mixture to evenly

cover. Transfer to the hot oven and bake until top

is golden, about 20 to 25 minutes. If more color is

desired, broil for an additional 2 to 3 minutes.

5. Remove and allow to rest for a few minutes prior to

serving. Top with whipped cream or vanilla ice cream.

Nutritional information per serving:

Calories 210 (30% from fat) • carb. 36g • pro. 2g • fat 7g

sat. fat 4g • chol. 18mg • sod. 114mg • calc. 5mg • ﬁber 2g

topping:

²⁄

cup unbleached,

all-purpose flour

²⁄

cup packed, light brown sugar

¼ teaspoon ground cinnamon

¼ teaspoon ground ginger

¼ teaspoon kosher salt

6 tablespoons unsalted butter,

cold and cubed

1 cup old-fashioned rolled oats

(not quick-cooking)

filling:

2 pounds apples, about 4

medium, peeled, halved and

cored

juice from ½ small to medium

lemon, about 1 tablespoon

1 teaspoon pure vanilla extract

½ cup granulated sugar

¼ teaspoon kosher salt

¼ teaspoon ground ginger

DESSERTS

The zucchini keeps this quick bread very moist, without much added fat.

DOUBLE CHOCOLATE ZUCCHINI BREAD

Makes one, 9-inch loaf

1. Preheat oven to 325°F. Lightly coat a 9-inch loaf pan

with cooking spray. Reserve.

2. Combine the ﬂour, cocoa powder, espresso powder,

cinnamon, salt, baking powder, baking soda and

nutmeg in a medium bowl. Reserve.

3. Insert the shredding disc with the coarse side facing

up. Shred zucchini. Add to the bowl with the reserved

dry ingredients.

4. Put the brown sugar, eggs and oil into the large work

bowl ﬁtted with the large chopping blade. Process on

High for 30 seconds. Add dry ingredients and pulse,

to just combine, about 8 to 10 times. Remove blade.

Fold in chocolate chips. Pour batter into prepared

loaf pan.

5. Bake until a cake tester inserted into the center

comes out clean, about 1 hour.

6. Let cool in pan and serve warm if desired.

Nutritional information per serving (based on 12 servings):

Calories 272 (42% from fat) • carb. 38g • pro. 4g • fat 14g

sat. fat 4g • chol. 36mg • sod. 240mg • calc. 8mg • ﬁber 2g

nonstick cooking spray

1¾ cups unbleached,

all-purpose flour

½ cup cocoa powder

2 teaspoons instant espresso

powder

1 teaspoon ground cinnamon

1 teaspoon kosher salt

1 teaspoon baking powder

¼ teaspoon baking soda

pinch nutmeg

1 large zucchini (about 12

ounces), trimmed and cut

to fit feed tube

1 cup packed, light brown sugar

2 large eggs

½ cup vegetable oil

½ cup chocolate chips (semisweet

or milk chocolate)

DESSERTS

PECAN SHORTBREAD LINZER COOKIES

These cookies can be cut into any shape, making them perfect

for any holiday.

Makes 45 cookie sandwiches

1. Put the pecans and sugar into the large work bowl

ﬁtted with the large chopping blade. Pulse until

the mixture resembles a coarse meal, remove and

reserve. Put the ﬂour, confectioners’ sugar and salt

into the work bowl. Pulse to mix dry ingredients

together, about 2 to 3 times. Add the pecan/sugar

mixture to dry ingredients.

2. Distribute the butter evenly over dry ingredients in

work bowl. Pulse to cut in the butter, 10 to 12 pulses.

Add the vanilla extract. Continue to pulse until the

mixture forms a dense dough. Remove dough and

divide into two equal disks, wrap in plastic wrap and

place in refrigerator for at least one hour.

3. Preheat oven to 350°F. Line two baking sheets with

parchment paper. Set aside.

4. Remove 1 dough disk from refrigerator. On a ﬂoured

surface, roll the dough into an even ¹∕

-inch thickness.

Using a 2-inch ﬂuted round cookie cutter, cut rounds

and place on parchment-lined baking sheet. Bake for

16 to 20 minutes, turning baking sheet halfway through

bake time, until the edges are golden. Remove from

oven and transfer cookies to a cooling rack.

5. Repeat rolling and baking with remaining dough, this

time using a ¾-inch round cutter to cut out centers of

the 2-inch ﬂuted rounds.

6. Once cookies are cooled, spread ½ tablespoon of the

warm jam over the entire surface of the uncut rounds.

Top with the cutout rounds and press gently together

to adhere. Dust the tops of the cookies with

confectioners’ sugar.

Nutritional information per cookie sandwich:

Calories 66 (11% from fat) • carb. 14g • pro. 1g • fat 1g

sat. fat 0g • chol. 0mg • sod. 25mg • calc. 2mg • fiber 0g

½ cup toasted pecan halves

¼ cup granulated sugar

3 cups unbleached, all-purpose

flour, plus more for rolling

1 cup confectioners’ sugar,

plus extra for dusting

½ teaspoon kosher salt

20 tablespoons (2½ sticks)

unsalted butter,

room temperature, cut into

1-inch pieces

1 teaspoon pure vanilla extract

¾ cup raspberry jam, warm

DESSERTS

STRAWBERRY FROZEN YOGURT

Substitute your favorite frozen fruit if desired; plus, top with fresh fruit

diced in your Cuisinart

Food Processor.

Makes 2 cups

1. Put the strawberries into the large work bowl ﬁtted

with the large chopping blade. Pulse to break up,

about 15 to 20 times. Add yogurt and agave, and

process on High until smooth, about 1 minute.

2. Serve immediately. If storing, transfer to an airtight

container and place in freezer. Remove from freezer

about 15 minutes before serving.

Nutritional information per serving (½ cup):

Calories 54 (7% from fat) • carb. 13g • pro. 2g • fat 1g

sat. fat 0g • chol. 0mg • sod. 23mg • calc. 48mg • fiber 1g

2 cups frozen strawberries

½ cup plain yogurt, or low fat

1 tablespoon agave nectar

SHRED

Cauliflower-Crust Pizza, 48

Celery Root Salad with Tarragon Dressing, 41

Double Chocolate Zucchini Bread, 55

Latkes (Potato Pancakes), 42

Morning Glory Muffins, 29

Potato Nachos, 37

Zucchini Frittata with Manchego and Ham, 31

SLICE

Apple Crisp, 54

Brussels Sprouts with Lardons, 47

Cauliflower-Crust Pizza, 48

Morning Glory Muffins, 29

Pear and Kale Salad, 40

Potato Nachos, 37

Rustic Potato and Fennel Tart, 32

SMALL CHOP

Basic Vinaigrette, 25

Blueberry Cream Cheese, 28

Celery Root Salad with Tarragon Dressing, 41

Crab Cakes, 36

Herb Butter, 19

Latkes (Potato Pancakes), 42

DOUGH

Classic White Bread, 50

Buttery Dinner Rolls, 51

Pizza Dough, 52

LARGE CHOP

Almond Butter, 23

Apple Crisp, 54

Baby Food, 27

Banana Nut Bread, 30

Basil Pesto, 20

Breadcrumbs (Plain and Seasoned), 18

Caesar Dressing, 26

Cauliflower-Crust Pizza, 48

Celery Root Salad with Tarragon Dressing, 41

Chicken Burgers with Mango-Avocado

Salsa, 44

Creamy White Bean Soup, 38

Double Chocolate Zucchini Bread, 55

Falafel, 43

Fire-Roasted Salsa, 35

Flaky Pastry Dough (Pâte Brisée), 53

Gazpacho, 39

Guacamole, 34

Herb Butter, 19

Hummus, 33

Mayonnaise, 24

Meatballs, 45

Morning Glory Muffins, 29

Peanut Butter, 22

Pecan Shortbread Linzer Cookies, 56

Pineapple Fried Rice, 46

Rustic Potato and Fennel Tart, 32

Sausage Pizza Rolls, 49

Simple Pizza and Tomato Sauce, 21

Strawberry Frozen Yogurt, 57

Zucchini Frittata with Manchego and Ham, 31

Index

NOTES:

IB-15699-ESP

150 Milford Road

East Windsor, NJ 08520

Printed in China

18CE053815

Any other trademarks or service marks referred to herein are the

trademarks or service marks of their respective owners.

NOTES:

Cuisinart SFP-13 Stainless Steel 13-Cup Food Processor

Product's Documents

User Manual

Specifications

Cuisinart SFP-13 Questions and Answers

#1 Why is this so much cheaper than the 12-cup elite when it has
more capacity and more settings?

#2 I process yogurt with frozen berries regularly. is this machine
up to that task?

#3 Will this knead bread and does it have bread attachment?

#4 Does it spirualize?

#5 Can i crush nuts in this reference, cuisinart SFP-13 elemental
13-cup - food processor

Related Products

Cuisinart 46801 Food Processor

Cuisinart BFP650 Blender/Food Processor

Cuisinart DLC-2011CHB Food Processor

Cuisinart HFP-300 Food Processor

Cuisinart 46826 Eight Cup Food Processor Grey

Cuisinart 46825 Eight Cup Food Processor White

Cuisinart SFP-13 Stainless Steel 13-Cup Food Processor

Product's Documents

User Manual

Specifications

Cuisinart SFP-13 Questions and Answers

#1 Why is this so much cheaper than the 12-cup elite when it has more capacity and more settings?

#2 I process yogurt with frozen berries regularly. is this machine up to that task?

#3 Will this knead bread and does it have bread attachment?

#4 Does it spirualize?

#5 Can i crush nuts in this reference, cuisinart SFP-13 elemental 13-cup - food processor

Related Products

Cuisinart 46801 Food Processor

Cuisinart BFP650 Blender/Food Processor

Cuisinart DLC-2011CHB Food Processor

Cuisinart HFP-300 Food Processor

Cuisinart 46826 Eight Cup Food Processor Grey

Cuisinart 46825 Eight Cup Food Processor White

#1 Why is this so much cheaper than the 12-cup elite when it has
more capacity and more settings?

#2 I process yogurt with frozen berries regularly. is this machine
up to that task?

#5 Can i crush nuts in this reference, cuisinart SFP-13 elemental
13-cup - food processor