Please make sure to read the enclosed Ninja® Owner’s Guide prior to using your unit.
SYSTEM
MEALTIME
STREAMLINED
35 Quick & Easy Smart Station Recipes
CHORIZO
TACO
DIP
20
31
PINEAPPLE
CILANTRO
DIPPING
SAUCE
38
TABLE
OF
CONTENTS
PRODUCT INTRO
2
INTELLI-SENSE™ TECHNOLOGY
4
SLICER/SHREDDER GUIDE
6
PRECISION PROCESSOR™
8
HIGH-SPEED BLENDER
10
TOTAL CRUSHING® BLENDER
12
BEVERAGES14
54
DIPS & SPREADS
30
DRESSINGS & SAUCES
36
MAINS & SIDES
45
DESSERTS66
CHICKEN
POT PIE
60
64
68
THE KITCHEN,
RECENTERED.
The days of guessing in the kitchen are over. Which means so are the days of kitchen
chaos. The Ninja® Smart Station™ with Intelli-Sense™ Technology does the thinking for you.
Just snap on your desired vessel and the interface displays pre-set programs and manual
speed settings available for your recipes. Now, you’ve got one adaptive tool to make
everything from healthy dinners to bake-sale-winning treats at the tap of a touchscreen.
And there’s a whole new reason the kitchen is the most popular room in your house.
PRECISION
PROCESSOR™
Intelli-Sense
™
TECHNOLOGY
SMART PROGRAM RECOGNITION
Intelli-Sense Technology uses an advanced interlock system to identify the vessel
on the Smart Station’s base. With one snap, the touchscreen automatically displays
a unique menu of pre-set programs and manual speeds available for your recipe.
All that’s left to do is select a program and enjoy always-consistent results.
HIGH-SPEED
BLENDER CUP
TOTAL CRUSHING®
PITCHER
SLICE,
SHRED,
REPEAT.
SLICER
Zucchini
Summer squash
Cucumber
Potatoes
Yams
Onions
Apples
Celery
Your slicing/shredding disc helps
with everything from meal prep to
making garnishes, so you’ll be using
it a bunch. Here’s a super simple
guide for deciding which side to
use with each recipe.
SHREDDER
Cabbage
Brussels sprouts
Broccoli stalks
Zucchini
Carrots
Hard cheeses
Yams
Beets
TIPS FOR YOUR PRECISION PROCESSOR™
LOADING TIPS
Don’t overfill the bowl or ingredients
may not break down evenly. If the
ingredients exceed the max fill line,
take some out.
SO MUCH MORE
THAN MEAL PREP.
3
2
1
With Precision Processing, you’re not just breaking ingredients down into smaller pieces.
You’re bringing them together in ways you hadn’t thought of before. Whether you’re chopping
heirloom tomatoes for fresh salsa, mixing up quinoa burger patties, or shredding cabbage
for a crisp slaw, your taste buds are in for a treat.
Add liquid on top,
as the last ingredient.
Place heavier ingredients, like
chicken and root vegetables,
on top of the greens and lettuces.
Place herbs, lettuces, and greens in the
bowl first so they are at the bottom.
PREP TIPS
When loading the bowl, make
sure ingredients do not go past
the max fill line.
Also comes with a dough blade
and reversible slicer/shredder disc.
Cut all ingredients to 1 inch or as
designated in each recipe.
Peel bell peppers with a vegetable peeler
prior to cutting for best performance.
For chopped salads with a lot of lettuce,
chop the toppings separately and then
layer them on top of a bed of lettuce.
For smoothie bowls and frozen treats, use
the following frozen-to-liquid ingredient
ratio: 1.5 to 1.
TIPS FOR YOUR HIGH-SPEED BLENDER CUP
LOADING TIPS
5
WHO KNEW THIS
MUCH FLAVOR
COULD FIT IN A CUP.
4
3
2
1
High-Speed Blending gives you nutrient juices, smoothies, dressings, and sauces
that’ll make any kitchen jealous. It unlocks the potential of every fruit and veggie it meets,*
giving you tons of flavor and nutritious goodness in every recipe you make.
Don’t overfill the cup. If you feel
resistance when attaching the
Pro Extractor Blades® Assembly to
the cup, remove some ingredients.
Top off with ice or frozen ingredients.
Next add any dry or sticky ingredients
like seeds, powders, and nut butters.
Pour in liquid or yogurt next.
For thinner results or a juice-like
drink, add more liquid as desired.
Next add leafy greens and herbs.
Start by adding fresh fruits and vegetables.
PREP TIPS
When loading the cup, make
sure ingredients do not go past
the max fill line.
*By blending whole fruits and vegetables, including portions that are usually discarded.
For best results, cut ingredients in 1-inch
chunks. Do not place frozen ingredients
first in the cup.
CAUTION: Remove the Pro Extractor Blades Assembly from the High-Speed Blender Cup upon completion of blending.
Do not store ingredients before or after blending in the cup with the blade assembly attached. Some foods may contain
active ingredients or release gases that will expand if left in a sealed container, resulting in excessive pressure buildup
that can pose a risk of injury. For ingredient storage in the cup, only use Spout Lid to cover.
TIPS FOR YOUR TOTAL CRUSHING® PITCHER
LOADING TIPS
5
CRUSHING IT
HAS NEVER
BEEN EASIER.
4
3
2
Ice, whole fruits, vegetables. Check, check, and check.
With Total Crushing® Technology, blast through the toughest ingredients
you can find and end up with smooth, delectable results, every time.
1
Load softer, water-dense ingredients on
the bottom, and ice or frozen ingredients
on top. This creates a vortex in the pitcher
that leads to a smoother breakdown of
frozen ingredients.
Top off with ice or frozen ingredients.
Next add any dry or sticky ingredients
like seeds, powders, and nut butters.
Pour in liquid or yogurt next. For
thinner results or a juice-like drink,
add more liquid.
Next add leafy greens and herbs.
Start by adding fresh fruits and vegetables.
PREP TIPS
When loading the pitcher, make
sure ingredients do not go past
the max fill line.
For best results, cut ingredients in 1-inch
chunks. Do not place frozen ingredients
first in the pitcher.
B E V E R AG E S
ORANGE BLUSH
PREP: 5 MINUTES
CONTAINER: 24-OUNCE HIGH-SPEED BLENDER CUP
MAKES: 2 SERVINGS
INGREDIENTS
DIRECTIONS
/ cup watermelon chunks
1Place all ingredients into the
24-ounce High-Speed Blender Cup
in the order listed.
1 2
/ cup orange juice
3 4
1 cup frozen strawberries
/ cup ice
1 2
2Select SMOOTHIE.
3Remove blades from cup after blending.
PREP
SUGGESTION
Freeze fresh
strawberries when
they are perfectly ripe
to enjoy a taste of
summer long after the
picking season ends.
Questions? 1-877-646-5288 | ninjakitchen.com
15
B E V E R AG E S
MANGO PROTEIN SHAKE
PREP: 5 MINUTES
CONTAINER: 24-OUNCE HIGH-SPEED BLENDER CUP
MAKES: 2 SERVINGS
INGREDIENTS
DIRECTIONS
1 1 /4 cups 1% milk
1Place all ingredients into the
24-ounce High-Speed Blender Cup
in the order listed.
2 scoops vanilla protein powder
2 cups frozen mango chunks
2Select SMOOTHIE.
3Remove blades from cup after blending.
Questions? 1-877-646-5288 | ninjakitchen.com
17
B E V E R AG E S
RISE & SHINE
PREP: 10 MINUTES
CONTAINER: 24-OUNCE HIGH-SPEED BLENDER CUP
MAKES: 1 SERVING
INGREDIENTS
DIRECTIONS
/ Golden Delicious apple, peeled, cored, cut in half
1Place all ingredients into the
24-ounce High-Speed Blender Cup
in the order listed.
1 2
2-inch piece English cucumber, cut in half
/ cup green grapes
1 2
1 teaspoon hemp hearts
/ cup kale leaves
3 4
2Select EXTRACT.
3Remove blades from cup after blending.
4 mint leaves
1 teaspoon lemon juice
/ cup coconut water
1 2
/ cup ice
1 2
Questions? 1-877-646-5288 | ninjakitchen.com
19
B E V E R AG E S
MORNING BERRY
PREP: 5 MINUTES
CONTAINER: 24-OUNCE HIGH-SPEED BLENDER CUP
MAKES: 2 SERVINGS
INGREDIENTS
DIRECTIONS
1 medium ripe banana, cut in half
1Place all ingredients into the
24-ounce High-Speed Blender Cup
in the order listed.
1 / cups almond milk
1 2
3 tablespoons honey
2 tablespoons flaxseed
1 1 /2 cups frozen mixed berries
2Select EXTRACT.
3Remove blades from cup after blending.
Questions? 1-877-646-5288 | ninjakitchen.com
21
B E V E R AG E S
B E V E R AG E S
GRAPE TARRAGON
REFRESHER
PINEAPPLE MINT
COCONUT REFRESHER
PREP: 5 MINUTES
CONTAINER: 24-OUNCE HIGH-SPEED BLENDER CUP
MAKES: 1 SERVINGS
PREP: 5 MINUTES
CONTAINER: 24-OUNCE HIGH-SPEED BLENDER CUP
MAKES: 1 SERVING
INGREDIENTS
DIRECTIONS
INGREDIENTS
DIRECTIONS
/ cup seedless green grapes
1Place all ingredients into the
24-ounce High-Speed Blender Cup
in the order listed.
1 4
/ cup pineapple chunks
1Place all ingredients into the
24-ounce High-Speed Blender Cup
in the order listed.
1 3
4 fresh tarragon leaves
1 cup maple water
/ cup ice
1 4
22
Questions? 1-877-646-5288 | ninjakitchen.com
2Select REFRESHER.
3Remove blades from cup after blending.
3 fresh mint leaves
1 cup coconut water
/ cup ice
1 4
2Select REFRESHER.
3Remove blades from cup after blending.
Questions? 1-877-646-5288 | ninjakitchen.com
23
B E V E R AG E S
FRESH CITRUS
MARGARITA
PREP: 5 MINUTES
CONTAINER: TOTAL CRUSHING® PITCHER
MAKES: 4 SERVINGS
INGREDIENTS
DIRECTIONS
1 lime, peeled, cut in half, seeds removed
1 lemon, peeled, cut in quarters, seeds removed
1Place all ingredients into the Total
Crushing Pitcher in the order listed.
/ cup orange juice
2Select FROZEN DRINK.
1 3
/ cup triple sec
1 4
/ cup tequila
2 3
4 cups ice
Questions? 1-877-646-5288 | ninjakitchen.com
25
B E V E R AG E S
TROPICAL COOLER
PREP: 10 MINUTES
CONTAINER: TOTAL CRUSHING® PITCHER
MAKES: 8 SERVINGS
INGREDIENTS
DIRECTIONS
1 cup pineapple chunks
1Place all ingredients, except cucumber
slices, into the Total Crushing Pitcher
in the order listed.
/ jalapeño pepper, seeds removed
1 2
/ -inch piece fresh ginger, peeled
1 2
/ English cucumber, peeled, cut in quarters
1 3
Juice of 1 1 /2 limes
1 1 /2 cups coconut water
2Select FROZEN DRINK.
3Pour into glasses and garnish each
with a slice of cucumber.
/ cup silver tequila
1 2
3 tablespoons agave nectar
/ teaspoon ground coriander
1 4
3 1 /2 cups frozen mango chunks
1 1 /2 cups ice
Cucumber slices, for garnish
Questions? 1-877-646-5288 | ninjakitchen.com
27
B E V E R AG E S
PEAR GINGER
SAKE MARTINI
PREP: 5 MINUTES
CONTAINER: TOTAL CRUSHING® PITCHER
MAKES: 4 SERVINGS
INGREDIENTS
DIRECTIONS
1 frozen pear, peeled, cored
1 2
/ teaspoon grated fresh ginger
1Place all ingredients into the Total Crushing
Pitcher in the order listed.
2 cups pear juice
2Select FROZEN DRINK.
/ cup sake
3Pour into chilled martini glasses.
1 2
1 tablespoon agave nectar
1 cup ice
Questions? 1-877-646-5288 | ninjakitchen.com
29
DIPS & SPREADS
DIPS & SPREADS
SALSA VERDE
CHORIZO TACO DIP
PREP: 15 MINUTES
CONTAINER: 64-OUNCE PRECISION PROCESSOR™
MAKES: 4 CUPS
PREP: 20 MINUTES COOK: 35 MINUTES
CONTAINER: 64-OUNCE PRECISION PROCESSOR™
MAKES: 10–12 SERVINGS
INGREDIENTS
DIRECTIONS
INGREDIENTS
DIRECTIONS
10 tomatillos, cut in quarters
1 package (16 ounces) chorizo sausage, chopped
1Preheat oven to 350˚F.
1 cup red onion, chopped
1Place all ingredients into the 64-ounce
Precision Processor in the order listed.
/ medium onion, peeled
1 cup fresh cilantro leaves
2Select CHOP.
1 green bell pepper, chopped
2Place the chorizo, onion, and green bell
pepper into the 64-ounce Precision
Processor. PULSE until evenly chopped.
1 2
2 tablespoons lime juice
1 tablespoon vegetable oil
4 jalapeño peppers, cut in quarters, seeds removed
1 package (8 ounces) low-fat cream cheese
/ teaspoon ground cumin
/ cup low-fat ranch dressing
1 4
1 2
Salt and pepper, to taste
1 cup salsa
1 cup shredded Colby-Jack cheese
1 package (1.25 ounces) low-sodium taco seasoning
1 cup sliced black olives
3Heat oil in a saucepan and sauté mixture
on medium-high heat until vegetables
are tender, stirring occasionally, about
10 minutes. Transfer to a mixing bowl.
4Place the cream cheese, ranch dressing,
salsa, Colby-Jack cheese, and taco
seasoning into the 64-ounce Food
Precision Processor. Select DIPS.
5Add the cream cheese mixture and
black olives to the chorizo mixture,
stirring to combine.
6Transfer mixture to a 9x9-inch
baking dish. Bake for 25 minutes,
or until heated through.
SERVING
SUGGESTION
Great with
tortilla chips and
enchiladas, or even
as a rice topper.
30
Questions? 1-877-646-5288 | ninjakitchen.com
Questions? 1-877-646-5288 | ninjakitchen.com
31
DIPS & SPREADS
MUHAMMARA DIP
PREP: 10 MINUTES
CONTAINER: 64-OUNCE PRECISION PROCESSOR™
MAKES: 4 CUPS
INGREDIENTS
DIRECTIONS
/ cup pita bread, torn in pieces
1Soak pita in 1 cup liquid from roasted red
peppers until soft, about 2 to 3 minutes.
Remove softened pita, set aside, and
discard excess liquid.
1 2
1 jar (14 ounces) roasted red peppers, liquid reserved
2 cups walnuts, toasted
/ cup lemon juice
1 4
2 tablespoons Aleppo pepper
2Place all ingredients, including softened
pita, into 64-ounce Precision Processor
in the order listed.
2 tablespoons sumac
3Select DIPS.
/ cup tomato paste
1 4
2 tablespoons harissa paste
1 tablespoon pomegranate molasses
2 teaspoons ground cumin
/ cup olive oil
1 4
Kosher salt and pepper, to taste
Questions? 1-877-646-5288 | ninjakitchen.com
33
DIPS & SPREADS
CLASSIC HUMMUS
PREP: 5 MINUTES
CONTAINER: 64-OUNCE PRECISION PROCESSOR™
MAKES: 2 1/2 CUPS
INGREDIENTS
DIRECTIONS
2 cans (14 ounces each) garbanzo beans,
drained, liquid reserved
1Place all ingredients into the 64-ounce
Precision Processor in the order listed.
/ cup garbanzo bean liquid
3 4
2Select PUREE.
/ cup fresh lemon juice
1 4
/ cup olive oil
1 4
2 cloves garlic, peeled
2 tablespoons tahini
1 teaspoon salt
SERVING
SUGGESTION
This recipe makes a
big batch, which you
can use a base for a
few lunches. Top it
with avocado, sliced
veggies, herbs, and
spices of your choice.
Questions? 1-877-646-5288 | ninjakitchen.com
35
DRESSINGS
& S AU C E S
AVOCADO CAESAR
DRESSING
PREP: 10 MINUTES
CONTAINER: 24-OUNCE HIGH-SPEED BLENDER CUP
MAKES: 2 CUPS
INGREDIENTS
DIRECTIONS
1 ripe avocado, peeled, cut in half, pit removed
1Place all ingredients into the
24-ounce High-Speed Blender Cup
in the order listed.
3 cloves garlic, peeled
/ cup shredded Parmesan cheese
1 2
/ can (1 ounce) oil-cured anchovies
1 2
/ teaspoons ground black pepper
1 2
2Select DRESSING.
3Remove blades from cup after blending.
2 tablespoons fresh lemon juice
2 tablespoons apple cider vinegar
1 cup cold water
RECIPE
SUGGESTION
For a full meal,
add grilled chicken
breast or salmon to
a romaine salad.
Questions? 1-877-646-5288 | ninjakitchen.com
37
DRESSINGS
& S AU C E S
PINEAPPLE CILANTRO
DIPPING SAUCE
PREP: 10 MINUTES
CONTAINER: 64-OUNCE PRECISION PROCESSOR™
MAKES: 6–8 SERVINGS
INGREDIENTS
DIRECTIONS
3 cups pineapple chunks
1 1 /2 small serrano chiles, seeds removed
1Place all ingredients into the 64-ounce
Precision Processor in the order listed.
1 small white onion, peeled, cut in quarters
2Select PUREE.
/ cup fresh cilantro leaves
1 2
/ cup lime juice
1 4
3 tablespoons coconut oil
Salt and pepper, to taste
Questions? 1-877-646-5288 | ninjakitchen.com
39
DRESSINGS
& S AU C E S
TANDOORI MARINADE
PREP: 10 MINUTES COOK: 15 MINUTES
CONTAINER: 64-OUNCE PRECISION PROCESSOR™
MAKES: 2 CUPS
INGREDIENTS
DIRECTIONS
1 package (2 ounces) dried ancho chile peppers
1Place the dried ancho chile peppers into
a small saucepan and pour just enough
water to cover them. Bring to a boil,
then reduce to a simmer and cook for
10 minutes. Strain peppers and let cool.
/ -inch piece fresh ginger, peeled
1 4
2 cloves garlic, peeled
/ cup fresh cilantro leaves
1 2
2 tablespoons ground garam masala seasoning
/ teaspoon ground nutmeg
1 8
1 tablespoon fresh lemon juice
1 cup nonfat Greek yogurt
/ cup cold water
1 2
2Remove the stems and seeds from the
cooled peppers.
3Place all ingredients into the 64-ounce
Precision Processor in the order listed.
Select PUREE.
DO NOT BLEND HOT INGREDIENTS.
SERVING
SUGGESTION
This delicious tandoori
marinade, perfect for
lamb, is also a great
complement to grilled
meats and seafood.
Questions? 1-877-646-5288 | ninjakitchen.com
41
DRESSINGS
& S AU C E S
SUN-DRIED
TOMATO SAUCE
PREP: 10 MINUTES COOK: 25 MINUTES
CONTAINER: 64-OUNCE PRECISION PROCESSOR™
MAKES: 2–4 SERVINGS
INGREDIENTS
DIRECTIONS
1 medium onion, peeled, cut in quarters
1Place onion and garlic into the
64-ounce Precision Processor. PULSE
until roughly chopped.
4 cloves garlic, peeled
1 tablespoon canola oil
1 can (28 ounces) whole peeled tomatoes
1 jar (6 ounces) sun-dried tomatoes packed in olive oil
/ cup dry red wine
1 2
/ teaspoon crushed red pepper flakes
1 2
Salt and pepper, to taste
/ cup fresh basil, chopped
1 4
2Heat the oil in a medium saucepan over
medium heat. Add the onions and garlic.
Sauté for 5 minutes, or until softened.
3Place the tomatoes with juice, sun-dried
tomatoes, red wine, and red pepper
flakes into the 64-ounce Precision
Processor. Select PUREE and blend
until desired consistency is reached.
4Add tomato sauce to the saucepan with
garlic and onions. Add salt and pepper
to taste. Simmer 20 minutes.
5Garnish with fresh basil before serving.
Questions? 1-877-646-5288 | ninjakitchen.com
43
DRESSINGS
& S AU C E S
MAINS & SIDES
CARROT GINGER
DRESSING
GARBANZO &
GREENS SALAD
PREP: 10 MINUTES
CONTAINER: 24-OUNCE HIGH-SPEED BLENDER CUP
MAKES: 1 1/2 CUPS
PREP: 15 MINUTES
CONTAINER: 64-OUNCE PRECISION PROCESSOR™
MAKES: 2 SERVINGS
INGREDIENTS
DIRECTIONS
INGREDIENTS
1 large carrot, peeled, cut in 1-inch chunks
1Place all ingredients into the
24-ounce High-Speed Blender Cup
in the order listed.
1 3
1 shallot, peeled, cut in half
2-inch piece fresh ginger, peeled
1 tablespoon tamari or soy sauce
2 tablespoons rice wine vinegar
1 tablespoon toasted sesame seed oil
/ cup grapeseed oil or other neutral vegetable oil
2Select DRESSING.
3Remove blades from cup after blending.
DIRECTIONS
/ cup radicchio, cut in 1 / -inch pieces
1 4
/ cup fresh parsley leaves
1 2
/ cup watercress
1 2
/ cup Bibb lettuce, cut in 1 1 /4 -inch pieces
1 2
/ red bell pepper, cut in 1 1 /4 -inch pieces
1 4
/ cup (2 ounces) feta cheese
1 4
1 4
10 grape tomatoes
2 tablespoons water
1 4
1Place all ingredients, except dressing,
into the 64-ounce Precision Processor
in the order listed.
2Select CHOP.
3Toss with your favorite salad dressing
and serve.
/ cup canned garbanzo beans, drained, blotted dry
Salt and pepper, to taste
/ cup salad dressing, for serving
1 4
44
Questions? 1-877-646-5288 | ninjakitchen.com
Questions? 1-877-646-5288 | ninjakitchen.com
45
MAINS & SIDES
CAULIFLOWER
COUSCOUS
PREP: 15 MINUTES COOK: 5–7 MINUTES
CONTAINER: 64-OUNCE PRECISION PROCESSOR™
MAKES: 4 SERVINGS
INGREDIENTS
DIRECTIONS
3 cups cauliflower florets
1Preheat oven to 400˚F.
1 clove garlic, peeled
2Place the cauliflower florets, garlic, and
rosemary into the 64-ounce Precision
Processor. Select CHOP.
1 tablespoon fresh rosemary
/ cup plus 2 tablespoons extra virgin olive oil, divided
1 4
2 teaspoons lemon juice
/ teaspoon salt
1 2
/ teaspoon ground black pepper
1 2
/ cup slivered almonds
1 2
/ cup green onion, sliced
1 4
3Toss chopped cauliflower mixture with
2 tablespoons olive oil. Spread evenly
on a nonstick baking sheet. Roast for 5
to 7 minutes, then allow to cool slightly.
4Transfer cauliflower to a mixing bowl.
Add remaining ingredients and toss
to combine.
Questions? 1-877-646-5288 | ninjakitchen.com
47
MAINS & SIDES
BUTTERNUT
SQUASH SOUP
PREP: 20 MINUTES COOK: 35–40 MINUTES
CONTAINER: 64-OUNCE PRECISION PROCESSOR™
MAKES: 8 SERVINGS
INGREDIENTS
DIRECTIONS
3 tablespoons olive oil
1Heat oil in a large saucepan over medium
heat. Add the onion, cooking until
beginning to soften, about 5 minutes. Add
cashews and cook, stirring, for about
5 minutes.
1 large yellow onion, peeled, chopped
1 cup raw cashews
1 large apple, peeled, cored, chopped
1 large carrot, peeled, chopped
2 pounds butternut squash, peeled, cubed
1 teaspoon fresh thyme leaves
1 bay leaf
4 cups vegetable stock
Kosher salt and black pepper, to taste
2Add the apple, carrot, squash, thyme,
and bay leaf to the saucepan and cook
for 5 minutes. Add the stock and stir
to combine. Bring soup to a boil, then
reduce heat to medium-low. Simmer until
the squash is easily pierced with a knife,
about 20 to 25 minutes. Remove and
discard bay leaf.
3Allow soup to cool to room temperature.
4Working in two batches, ladle half the
cooled soup into the 64-ounce Precision
Processor. Select PUREE. Repeat with
second batch of soup.
5Return soup to saucepan and simmer
until heated through.
DO NOT BLEND HOT INGREDIENTS.
Questions? 1-877-646-5288 | ninjakitchen.com
49
MAINS & SIDES
BROCCOLI
CHEDDAR SOUP
PREP: 15 MINUTES COOK: 35–40 MINUTES
CONTAINER: 64-OUNCE PRECISION PROCESSOR™
MAKES: 6 SERVINGS
INGREDIENTS
DIRECTIONS
3 tablespoons butter
1Melt butter in a heavy-bottom saucepan
on medium heat. Add onion and carrot
to saucepan and cook until tender,
about 5 minutes.
/ small yellow onion, peeled, chopped
1 2
1 medium carrot, peeled, chopped
2 tablespoons flour
3 cups chicken broth
3 cups broccoli florets
1 cup whole milk
/ cup shredded cheddar cheese
3 4
Salt and pepper, to taste
2Whisk in flour and cook for 5 minutes,
stirring constantly. Add broth and
continue stirring as mixture thickens.
Add broccoli and simmer on medium
heat until tender, 20 to 25 minutes,
stirring occasionally. Cool to room
temperature.
3Place cooled soup into the 64-ounce
Precision Processor. Select PUREE.
4Return soup back to saucepan. Add
milk, cheese, salt, and pepper. Simmer
until heated through.
DO NOT BLEND HOT INGREDIENTS.
Questions? 1-877-646-5288 | ninjakitchen.com
51
MAINS & SIDES
MAINS & SIDES
CANTONESE CHICKEN
BRUSSELS SPROUT SALAD
PREP: 15 MINUTES COOK: 17–22 MINUTES
CONTAINER: 64-OUNCE PRECISION PROCESSOR™ WITH SLICER/SHREDDER
MAKES: 4 SERVINGS
PREP: 20 MINUTES CHILL: 30 MINUTES
CONTAINER: 64-OUNCE PRECISION PROCESSOR™ WITH SLICER/SHREDDER
MAKES: 6 SERVINGS
INGREDIENTS
DIRECTIONS
INGREDIENTS
DIRECTIONS
2 carrots, peeled, cut in 4-inch pieces
1Assemble the slicer disc in the 64-ounce
Precision Processor and attach lid.
Select GO. Use the food pusher to push
carrots through feed chute. Transfer
sliced carrots to a large mixing bowl.
1 tub (7 ounces) Brussels sprouts, washed, trimmed
1Assemble the slicer disc in the 64-ounce
Precision Processor and attach lid. Select
GO. Use the food pusher to push Brussels
sprouts through feed chute. Transfer sliced
Brussels sprouts to a large mixing bowl.
2Repeat with onion and mushrooms,
adding them to the bowl with the
carrots once they’re sliced.
1 tablespoon plus 1 teaspoon unfiltered
apple cider vinegar
3Stir soy sauce, vinegar, ginger, honey,
and crushed red pepper in a deep mixing
bowl. Add chicken and toss to coat.
2 ripe red or yellow pears, cored, cut in quarters
1 medium onion, peeled, cut in quarters
6 button mushrooms, stems removed
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 tablespoon fresh ginger, minced
1 tablespoon honey
/ teaspoon crushed red pepper flakes
1 4
4 uncooked boneless skinless chicken breasts,
(4 to 5 ounces each), sliced in strips
1 tablespoon vegetable oil
/ cup low-sodium chicken broth
1 2
1 cup sugar snap peas, strings removed
Cooked rice noodles, for serving
4Heat a nonstick skillet over medium
heat. Add the oil, carrots, onions, and
mushrooms to the skillet; sauté until soft,
about 5 to 7 minutes, stirring occasionally.
5Add the chicken, soy sauce mixture,
and broth to pan; cover and cook for 5
minutes. Add sugar snap peas and cook
another 7 to 10 minutes until chicken is
cooked through and vegetables are just
tender. Serve with rice noodles.
1 wedge (3 ounces) Parmesan cheese
2 cups purple kale, stems removed
Zest and juice of 1 lemon
/ cup extra virgin olive oil
1 2
2 stalks celery, trimmed, cut in quarters
1 cup seedless red grapes
/ cup toasted walnuts, chopped
1 2
/ cup pomegranate seeds
1 2
Salt and pepper, to taste
2Assemble the shredder disc in the
64-ounce Food Processor Bowl and
attach lid. Select GO. Use the food pusher
to push Parmesan cheese through feed
chute. Remove shredded cheese from
bowl and set aside.
3Position the quad blade in the 64-ounce
Precision Processor, then add kale. Select
CHOP until kale is roughly chopped. Add
kale to bowl with Brussels sprouts.
4In a small bowl, whisk together lemon
zest and juice, vinegar, and olive oil.
Pour half the dressing over the Brussels
sprout mixture and toss to coat; reserve
remaining dressing for serving.
5Place pears, celery, and red grapes into
the 64-ounce Precision Processor. Select
CHOP, then add chopped ingredients to
Brussels sprout mixture; lightly toss. Cover
and chill for 30 minutes.
6Just before serving, add remaining
dressing, walnuts, pomegranate seeds,
and Parmesan cheese. Season to taste
with salt and pepper.
52
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53
MAINS & SIDES
DILLED BEET &
GOAT CHEESE SALAD
PREP: 15 MINUTES COOK: 1 HOUR
CONTAINER: 64-OUNCE PRECISION PROCESSOR™ WITH SLICER/SHREDDER
MAKES: 8 SERVINGS
INGREDIENTS
DIRECTIONS
2 / pounds beets, scrubbed,
stems/greens removed and reserved
1Preheat oven to 450°F. Wrap beets in
foil and roast for 1 hour or until beets are
tender and cooked through. Let cool.
1 4
2 cups beet greens, thinly sliced
/ cup goat cheese
1 2
/ cup toasted pecans
1 2
DRESSING
/ cup beet stems
1 2
/ red onion
1 2
/ cup fresh dill, plus more for garnish
3 4
/ cup sherry vinegar
1 4
/ cup extra virgin olive oil
1 2
Salt and pepper, to taste
2To make the dressing, place beet
stems, onion, and dill into the 64-ounce
Precision Processor.
3PULSE until coarsely chopped. Add
vinegar, oil, salt, and pepper. Select LOW
for 25 to 30 seconds, until well combined.
Transfer to a bowl or jar and set aside.
4Assemble the slicer disc in the
64-ounce Precision Processor and
attach lid. Select GO. Use the food
pusher to push the cooled beets
through feed chute. Transfer sliced
beets to a serving platter.
5Add beets greens, goat cheese, and
pecans to the serving platter. Drizzle
the dressing over the top.
DO NOT BLEND HOT INGREDIENTS.
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55
MAINS & SIDES
FENNEL APPLE SLAW
PREP: 15 MINUTES
CONTAINER: 64-OUNCE PRECISION PROCESSOR™ WITH SLICER/SHREDDER
MAKES: 3 1/2 CUPS
INGREDIENTS
DIRECTIONS
1 bulb fennel
1Assemble the slicer disc in the
64-ounce Precision Processor and
attach lid. Select GO. Use the food
pusher to push fennel through feed
chute. Transfer sliced fennel to a large
mixing bowl.
2 green apples, cored, cut in quarters
1 large carrot, peeled
2 navel oranges, peeled, segmented
/ cup dry-roasted sunflower seeds
1 2
/ cup coleslaw dressing, for serving
1 4
2Repeat with apples and carrot, adding
them to the bowl with the fennel once
they’re sliced.
3Add orange segments and sunflower
seeds to slaw mixture. Stir to combine.
Toss with coleslaw dressing.
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57
MAINS & SIDES
SALMON BURGERS
PREP: 10 MINUTES COOK: 6 MINUTES
CONTAINER: 64-OUNCE PRECISION PROCESSOR™
MAKES: 4 SERVINGS
INGREDIENTS
DIRECTIONS
2 scallions, ends trimmed, cut in 2-inch pieces
1Place all ingredients into the 64-ounce
Precision Processor in the order listed.
1 pound uncooked boneless, skinless salmon,
cut in 2-inch chunks
1 tablespoon lemon juice
1 large egg
/ teaspoon crab seasoning
3 4
2 teaspoons Dijon mustard
/ cup panko bread crumbs
1 4
2Select CHOP until mixture is ground.
Form mixture into 4 burgers.
3Spray a nonstick skillet or grill pan with
vegetable cooking spray and place over
medium-high heat. Add burgers and
cook until golden brown and cooked
through, about 3 minutes per side.
1 tablespoon salt
/ teaspoon ground black pepper
1 2
RECIPE
SUGGESTION
This recipe works just
as well with tuna.
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59
MAINS & SIDES
CHICKEN POT PIE
PREP: 10 MINUTES COOK: 55–65 MINUTES
CONTAINER: 64-OUNCE PRECISION PROCESSOR™
MAKES: 6 SERVINGS
INGREDIENTS
DIRECTIONS
CRUST
1To prepare the crust, follow Pie Dough
recipe on page 73.
Pie dough (recipe page 73)
FILLING
4 medium carrots, peeled, cut in thirds
3 stalks celery, cut in thirds
1 / small onions, peeled, cut in quarters
1 2
1 pound uncooked boneless, skinless chicken breasts
2 tablespoons olive oil
1 stick (1 /2 cup) butter
/ cup flour
1 2
4 cups chicken broth
1 tablespoon fresh thyme leaves
Salt and pepper, to taste
2 tablespoons milk
2Preheat oven to 375°F. Place carrots,
celery, and onions into the 64-ounce
Precision Processor.
3Select CHOP. Transfer chopped
vegetables to a bowl and set aside.
4Place chicken into the 64-ounce
Precision Processor. Select CHOP.
5Add olive oil to a large skillet over
medium heat. Add chopped vegetables
and cook for 2 to 3 minutes. Add
chopped chicken and continue cooking
until vegetables are softened and chicken
is cooked through, about 5 to 8 minutes.
6Melt butter in a saucepan over medium
heat. Add flour to saucepan, stirring
constantly, for 3 minutes. Add broth,
stirring constantly with a whisk, until
mixture thickens to form a sauce. Add
thyme and season with salt and pepper.
7Combine the vegetables and chicken
with the sauce, then pour mixture
into a casserole dish. Remove one pie
dough disc from refrigerator and roll
out to 2 inches larger than the casserole
dish. Place dough on top of filling and
crimp edges. Cut vent holes in dough
and brush with milk. Cook for 45 to 50
minutes or until crust is lightly browned.
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61
DESSERTS
GALA APPLE CROSTATA
PREP: 30 MINUTES CHILL: 40 MINUTES COOK: 15–20 MINUTES
CONTAINER: 64-OUNCE PRECISION PROCESSOR™ WITH SLICER/SHREDDER
MAKES: 8 SERVINGS
INGREDIENTS
DIRECTIONS
2 cups all-purpose flour
1Position the Dough Blade in the 64-ounce
Precision Processor, then add flour, 1/4 cup
sugar, and salt. PULSE until combined.
/ cup sugar, divided
1 2
/ teaspoon salt
1 2
2 sticks butter (1 cup), cut in small pieces
/ cup ice water
1 4
5 small gala apples, peeled, cored, cut in half
1 teaspoon cinnamon
Confectioner’s sugar, for garnish
2Add butter and select DOUGH.
While unit is running, add ice water
through feed chute and process just
until the mixture forms a loose ball,
approximately 25 seconds.
3Wrap dough in plastic wrap (mixture will
be crumbly) and place in refrigerator for
20 minutes.
4Preheat oven to 450°F. Assemble the
slicer disc in the 64-ounce Precision
Processor and attach lid. Select GO. Use
the food pusher to push apples through
feed chute. Transfer sliced apples to a
large mixing bowl and set aside.
5Remove dough from refrigerator.
Loosely cover dough with another sheet
of plastic wrap. Roll out to form an
11-inch round. Place dough on rimmed
sheet pan and set in refrigerator to chill,
about 20 minutes.
6Toss apples with cinnamon and
remaining 1/4 cup sugar in a large bowl.
Mound on center of chilled dough. Wrap
up apples quickly and gently, turning
dough 1 1/2 inches up.
7Bake 15 to 20 minutes, or until crust is
golden brown and fruit is softened.
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63
DESSERTS
LEMON BARS
PREP: 25 MINUTES COOK: 35–40 MINUTES
CONTAINER: 64-OUNCE PRECISION PROCESSOR™
MAKES: 10–12 SERVINGS
INGREDIENTS
DIRECTIONS
2 sticks (1 cup) unsalted butter, softened
1Preheat oven to 350˚F.
2 cups sugar, divided
2Position the Dough Blade in the 64-ounce
Precision Processor, then add butter,
1 /2 cup sugar, and 2 cups flour. Select
DOUGH and blend until smooth.
2 1 /3 cups all-purpose flour, divided
4 large eggs
/ cup lemon juice
2 3
Confectioners’ sugar, for serving
3Press crust into the bottom of an
ungreased 9x13-inch baking dish. Bake
15 minutes, or until firm and golden in
color. Let cool for 10 minutes.
4Place eggs, 1 1 /2 cups sugar, 1 /3 cup
flour, and lemon juice into the 64-ounce
Precision Processor. Select DOUGH and
blend until smooth and sugar is dissolved.
Pour mixture over the baked crust.
5Bake 20 to 25 minutes. Bars will firm as
they cool.
6Cool completely, then dust with
confectioners’ sugar.
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65
DESSERTS
STRAWBERRY
CHEESECAKE
ICE CREAM
PREP: 10 MINUTES FREEZE: 15 MINUTES
CONTAINER: TOTAL CRUSHING® PITCHER
MAKES: 6–8 SERVINGS
INGREDIENTS
DIRECTIONS
/ cup light cream
1Place all ingredients into the Total
Crushing Pitcher in the order listed.
1 2
/ package (4 ounces) cream cheese
1 2
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
/ cup sugar
1 3
1 1 /2 cups frozen unsweetened strawberries
/ cup ice
1 2
2Select ICE CREAM. While program
is running, use the tamper to push
ingredients toward the blades.
3Remove ice cream from the Total Crushing
Pitcher and place in the freezer for at least
15 minutes before serving.
SERVING
SUGGESTION
Garnish this ice
cream with a mix
of fresh berries and
whipped cream.
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67
DESSERTS
COCONUT
PINEAPPLE SORBET
PREP: 10 MINUTES FREEZE: 15 MINUTES
CONTAINER: TOTAL CRUSHING® PITCHER
MAKES: 4 SERVINGS
INGREDIENTS
DIRECTIONS
1 cup frozen pineapple chunks
1Place all ingredients into the Total
Crushing Pitcher in the order listed.
1 small frozen ripe banana
1 tablespoon fresh lime juice
/ cup light coconut milk
1 2
1 tablespoon agave nectar
1 teaspoon grated fresh ginger
2Select ICE CREAM. While program
is running, use the tamper to push
ingredients toward the blades.
3Remove ice cream from the Total Crushing
Pitcher and place in the freezer for at least
15 minutes before serving.
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69
DESSERTS
STRAWBERRY SNOW
PREP: 2 MINUTES
CONTAINER: TOTAL CRUSHING® PITCHER
MAKES: 4 SERVINGS
INGREDIENTS
DIRECTIONS
4 cups frozen strawberries
1Place all ingredients into the Total
Crushing Pitcher.
2Select SNOW CONE.
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71
DESSERTS
DESSERTS
COFFEE SNOW CONE
PIE DOUGH
PREP: 5 MINUTES FREEZE: 8 HOURS
CONTAINER: TOTAL CRUSHING® PITCHER
MAKES: 5 SERVINGS
PREP: 20 MINUTES
CONTAINER: 64-OUNCE PRECISION PROCESSOR™
MAKES: 2 PIE CRUSTS
INGREDIENTS
DIRECTIONS
INGREDIENTS
DIRECTIONS
2 cups coffee, chilled
1Stir together coffee and sugar. Pour
into ice cube trays and freeze for 8 hours
or overnight.
2 1 /2 cups all-purpose flour
1Position the Dough Blade in the 64-ounce
Precision Processor, then add flour, salt,
butter, and shortening.
/ cup sugar
1 4
1 cup ice cubes
2Place the ice cubes and 5 cups frozen coffee
cubes into the Total Crushing Pitcher.
3Select SNOW CONE.
DO NOT BLEND HOT INGREDIENTS.
1 teaspoon salt
6 tablespoons unsalted butter, cold, cut in cubes
5 tablespoons vegetable shortening baking stick,
cold, cut in cubes
/ cup cold water
1 2
2PULSE until combined.
3Add water. Select DOUGH until a dough
ball is formed.
4Transfer dough to a lightly floured work
surface and knead.
5Divide dough into two pieces. Form
each piece into a 1-inch-thick flattened
disc. Wrap each disc in plastic wrap and
refrigerate until needed.
72
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73
SYSTEM
CT680_IG_35Recipe_Mv1
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