Blueberry Ice Cream with Honey Lavender Makes: 2 cups (300g) Ingredients: ICE CREAM: 1 CUP MILK OR ALMOND MILK (237ml) 3 ½ CUPS FROZEN BLUEBERRIES (665g) 4 TBS. HONEY OR AGAVE SYRUP (85g) LAVENDER HONEY: 8 OZ. WILDFLOWER HONEY (227g) 1 TBS. DRIED LAVENDER FLOWERS (8g) GARNISH IDEAS: SPRIG OF LAVENDER, EXTRA FRESH BLUEBERRIES, MINT LEAVES Steps:

1. To make the lavender honey, pour the honey into a small saucepan and add the lavender flowers. Heat on low for 4-5 minutes, stirring constantly so it doesn’t burn. Cover and allow to sit for 30 minutes

2. Place all the ingredients for the ice cream into the jug in the same order listed as above. Secure the lid to the jug.

3. Select the “FROZEN DESSERT” program and choose the “Smooth” texture on the dial. Remove the measuring cap and insert the stir stick. Press start and use the stir stick to move along the ingredients so everything is well mixed. The ice cream is done when the program is complete and the ingredients look smooth from the top.

4. If not eating immediately, pre-scoop the ice cream into bowls and freeze this way. It will maintain its airiness and be easier to serve.

5. Either strain the lavender flowers out of the honey over a small strainer set in a bowl, or you can leave them in. Allow the honey to cool to room temperature before drizzling over the ice cream. Garnish with fresh blueberries.

Fire Roasted Marinara Makes: 3 ½ cups Ingredients: 1 28 0Z. CAN FIRE ROASTED WHOLE SAN MARZANO TOMATOES, UNSALTED (793g), DRAINED, LIQUID RESERVED 1 TBS. EV OLIVE OIL 3 CLOVES GARLIC, PEELED (30g) ½ MEDIUM YELLOW ONION, PEELED AND CUT INTO QUARTERS (75-80g) ¾ TSP SALT (4.25g) ½ TSP GROUND BLACK PEPPER (1.17g) ½ CUP ITALIAN PARSLEY, STEMS REMOVED (30g) 2 TBS. UNSALTED BUTTER, ROOM TEMPERATURE *OPTIONAL: ¾ TSP. DRIED PEPPERONCINO (135g) ½ CUP PARMIGIANO REGGIANO, GRATED (45 - 50g) Steps:

1. Strain the tomatoes over a bowl and set the juice aside 2. Place olive oil, tomatoes, garlic, onion, salt, pepper, parsley, (and

pepperoncino & grated parmigiano if using) into the jug and attach the lid. 3. Select the “Chop” program and turn to the coarse texture on the dial. Scrap

down the sides if necessary. 4. Remove the measuring cup from the lid and select pulse on speed 1, then

quickly increase to speed 5 or 6. Add 3-4 tablespoons of the reserved tomato juice through the lid opening to thin out the puree and allow the sauce to fully combine.

5. Add the butter 1tbs at a time until mixed in and somewhat melted. 6. Adjust the seasoning to your liking.

Suggested pairings: use on your favorite pasta, with sautéed shrimp and scallops, slather on a grilled baguette, or spoon over grilled chicken.

Green Power Smoothies Makes: 4 8oz servings Ingredients: ⅓ CUP WATER (79ml) 2 T. FRESHLY SQUEEZED LEMON JUICE (32ml) 1 PEELED NAVEL ORANGE, HALVED (120g) 1 KIWI, PEELED, HALVED (90g) 1 AVOCADO, PEELED AND PITTED (110g) ½ BANANA (50g) 1 SMALL CUCUMBER, UNPEELED, HALVED (75g) ½ GRANNY SMITH APPLE, CORED, HALVED (85g) 1 CUP PACKED BABY SPINACH OR KALE (40-50g) 1 CUP FROZEN PINEAPPLE (145g) 1 CUP FROZEN MANGO (145g) STRAWBERRY AND KIWI GARNISH *OPTIONAL: SPRINKLE OF PUMPKIN SEEDS SPRINKLE OF FLAKED COCONUT Steps:

1. Place all the ingredients from the water to the frozen mango into the jug in the same order listed as above.

2. Attach the lid and select the “SMOOTHIE” program then choose your desired texture from the dial: smooth, medium or coarse.

3. Pour into a glass and top with optional serving selections.

Spicy Whipped Feta Dip Makes: about 1 cup Ingredients: 6 OZ. BLOCK OF FETA CHEESE, CRUMBLED, AT ROOM TEMPERATURE (170.1g) ¼ C. WHOLE MILK GREEK YOGURT (70g) JUICE AND ZEST OF 1 LEMON (16ml) 1 CLOVE GARLIC, MINCED (2.33g) ¼ C. EXTRA VIRGIN OLIVE OIL (60ml) 1 TSP. RED PEPPER FLAKES (1.79g) SALT AND FRESH PEPPER TO TASTE GARNISH IDEAS: CHOPPED FRESH MINT OR DILL, SPRINKLING OF GROUND SUMAC, LEMON SLICES, TOASTED SESAME SEEDS, EV OLIVE OIL Steps:

1. Combine the yogurt and the softened feta into the jug. Attach the lid but remove the center measuring cup.

2. Select the manual setting and start the speed on 1. While the blender is running, add the lemon zest and juice, garlic, olive oil, red pepper flakes, salt and pepper through the opening. Turn the speed to 9 or 10 and blend for another minute.

3. Scrape down the sides and blend again for one more minute. The mixture should look light, whipped and airy. If it looks too thick, you can add a few drops of water.

4. Serve immediately for best results and garnish with sliced lemon, fresh mint, a sprinkle of ground sumac or sesame seeds and a generous drizzle of olive oil.

Pairing suggestions: Serve with toasted pita chips or fresh cut vegetables.

Nut Flours Ingredients: 2 cups Raw Almonds or Raw Cashews (285g) or Raw Buckwheat Groats (328g) Steps:

1. Place nuts in the jug blender and secure the lid 2. Remove the measuring cup in the center of the lid and place the tamper atop.

Select the “Manual” program. Start on speed 1 and then increase to speed 10.

3. Blend the nuts for a few seconds, then scrape down the sides with a spatula or the tamper. Repeat for another few second until your reach desired consistency.

4. Store the flours in an airtight container. These can be stored in a refrigerator for 5-6 months, or in the pantry for 3 months.

Suggested use: Nut flours can be used as a substitute for wheat flour and are naturally gluten-free. Common uses are for baking, breading and binding ingredients. Buckwheat flour is not a grain or a nut and contains 4x more fiber than wheat flour. Its great for crepes, pancakes, muffins and more.

Dutch Baby with Cherry Blueberry Compote Makes: 1 9” Dutch Baby and q ½ cups compote (525g) Ingredients: FOR DUTCH BABY: 3 LARGE EGGS (180-200g) ½ CUP ALL PURPOSE FLOUR (59.98g) ¾ CUP WHOLE MILK (177ml) 1 T. SUGAR (12.8g) PINCH OF SALT ¼ CUP UNSALTED BUTTER (56.7g) FOR CHERRY BLUEBERRY COMPOTE: 1 14.5 OZ CAN OREGON BRAND DARK SWEET CHERRIES IN HEAVY SYRUP, STRAINED, RESERVING SYRUP (425g) 1 CUP FRESH BLUEBERRIES (190g) 1 STICK OF CINNAMON GROUND CINNAMON AND CONFECTIONER’S SUGAR FOR SPRINKLING Steps:

1. Preheat oven to 425F (218C/Gas mark 7) and a place a 9” cast iron pan on a rack in the lower 1/3 of the oven while you make the batter.

2. Combine the eggs, flour, milk, sugar and salt in the jug of the blender. Select the “Spread” program and choose the “Medium” texture. Scrape down the sides with a spatula and repeat. All the batter to rest for at least 15 minutes before using.

3. Prepare the compote. In a medium saucepan set the medium high, add the reserved syrup and the cinnamon stick. Allow this to reduce by about half to thicken, stir occasionally. Once reduced, add the blueberries and the cherries, stir to combine. Cover and reduce the heat to low. Stir occasionally but do not allow to burn. Keep warm.

4. Carefully pull the cast iron pan from the oven. Add the butter and roll the pan around to allow the butter to coat evenly – but be careful not to burn it. Pour the batter into the center of the pan and return the pan to the oven. Work quickly so heat does not escape the oven. Cook for 20 minutes until golden brown and puffy.

5. After 20 minutes, reduced the temperature to 300F (150C/Gas Mark 2) and bake for another 5 minutes.

6. Remove the pan from the oven. Remove the cinnamon stick from the compote and discard. Spoon the compote over the top and sprinkle with cinnamon and confectioner’s sugar. Pour the rest into a serving bowl.

7. Serve in pie-like slices with more compote on the side.

Ancho Chile and Citrus Marinade Makes: 1-1 ½ cups (236-354 ml) Ingredients: ¼ CUP OLIVE OIL OR AVOCADO OIL (60ml) 3 MEDIUM CLOVES OF GARLIC, PEELED 1 NAVEL ORANGE, PEELED (140-150g) 1 TBS. FRESH LEMON JUICE (15ml) 3 TBS. ANCHO CHILE POWDER (24.36g) 3 TBS. WORCESTERSHIRE SAUCE (45ml) 2 TBS. RED WINE VINEGAR (29ml) 2 TSP. MEXICAN OREGANO (2.02g) 1 ½ TSP. SUGAR (2.08g) 2 TSP. SALT (11.38g) 10 GRINDS OF BLACK PEPPER (1.17g) 1 MEDIUM LEMON, SLICED (60-65g) 4-5 GREEN ONIONS, SLICED DIAGONALLY OPTIONAL* ½ CUP FRESH CILANTRO OR PARSLEY LEAVES, PACKED (8-10g) Steps:

1. Add the first 11 ingredients to the jug and the parsley or cilantro (if using). Secure the lid to the jug.

2. Select the “Chop” program and choose the “Coarse” texture on the dial. Press start.

3. Pour the mixture into a large ziptop bag or airtight container. Add the sliced lemon, green onion and meat of your choice. Press out all the air and securely close the bag or the container.

4. Refrigerate for at least 45 minutes or overnight. 5. Drain the marinade off the meat before cooking it. Cook according to your

desired temperature and cooking method. Note: This is a spacy marinade with complex Mexican flavors, delicious for use with skirt steak, chicken, pork or lamb. It can be used with fish and shellfish prior to grilling but reduce the marinating time to 15 minutes as to cook the seafood with the citrus.