Ninja FP601CO Series User manual

Please make sure to read the enclosed Ninja®Owner’s Guide prior to using your unit.
QUICK
START
GUIDE
+ 20 QUICK & EASY RECIPES
FOOD PROCESSOR
PROFESSIONAL
WITH AUTO-IQ®

USING THE CHOPPING & DOUGH BLADE ASSEMBLIES
PROCESS & ENJOY
1.
Select any
program to
begin processing.
2.
When processing is
complete, press button
on feed chute lid near
handle to unlock. Turn lid
counterclockwise and lift
from bowl.
Remove blade assembly
before emptying bowl.
PARTS
3.
Place feed chute lid
on bowl and turn
clockwise to lock in
place.
ASSEMBLY
WARNING: Chopping Blade Assembly is sharp and not locked in place. Before pouring, carefully
remove Chopping Blade Assembly. Failure to do so will result in a risk of laceration. Refer to the
Ninja Owner’s Guide for additional information.
1.
Place Precision
Processor Bowl
on base and turn
clockwise to lock
in place.
PRECISION
PROCESSOR®
BOWL
PRECISION
PROCESSOR
BOWL LID WITH
FOOD PUSHER
CHOPPING BLADE
ASS E M B LY
DOUGH BLADE
ASS E M B LY
3.
Remove bowl from
base by turning it
counterclockwise,
then lifting it up.
2.
Holding the blade
assembly by the top
of the shaft, install it
in bowl.
Once the Precision Processor Bowl is locked onto the base, plug in the unit,
then press the Power button to turn the unit on.
PROFESSIONAL FOOD PROCESSOR WITH AUTO-IQ®
QUICK ASSEMBLY
Please make sure to read the enclosed Ninja® Owner’s Guide prior to using your unit.
USING THE PROGRAMS
Intelligent preset programs combine unique blending and pausing patterns that do the work
for you. Once an Auto-iQ program is selected, it will start immediately and automatically stop
when processing is complete. To stop processing before the end of a program, press the currently
active button again.
CHOP
Timed pulses and pauses give you consistent
chopping results. Run program once for a large
chop, twice for a small chop and three times if you
prefer to mince.
DOUGH
Ideal for creating delicious dough, from pie to pizza
to cookie doughs.
NOTE: Use PULSE to add mix-ins, such as chocolate chips or
raisins, after dough program has completed.
PUREE
(Not available on all models)
Create anything from silky-smooth sauces to the
perfect hummus.
DISC
Slice or shred a variety of ingredients, from fresh
vegetables to cheeses.
AUTO-IQ® PROGRAMS
NOTE: Program run times vary from a few seconds up to a minute.
LOW AND HIGH
When selected, each of these speeds runs
continuously for 60 seconds. They do not work
in conjunction with any Auto-iQ programs.
PULSE
Oers greater control of pulsing and processing.
Operates only when PULSE is pressed. Use short
presses for short pulses and long presses for
long pulses.
MANUAL PROGRAMS
IMPORTANT:
• DO NOT run the unit on HIGH if using the dough blade.
• The unit is NOT intended to crush ice. Refer to the warnings on pages 4–6 in the Owner's Guide.

PARTS
FOOD PREP
ASSEMBLY
PRECISION
PROCESSOR®
BOWL
PRECISION
PROCESSOR
BOWL LID WITH
FOOD PUSHER
DISC SPINDLE
4.
Place feed chute lid
on bowl and turn
clockwise to lock
in place.
2.
Install the disc
spindle in the bowl.
1.
Place Precision Processor
Bowl on base and turn
clockwise to lock in place.
3.
Use the finger holes to
grasp disc and place it over
the spindle.
SHREDDING
S
H
R
E
D
D
E
R
SLICING
S
L
I
C
E
R
REVERSIBLE SLICING/
SHREDDING DISC
GRATING DISC
Trim ingredients so they are in
4–5-inch pieces or slightly over
the height of the feed chute.
DO NOT cut ingredients smaller
than the size of the feed chute.
Cut both ends o ingredients
to create flat surfaces.
Trim tapered ingredients
like carrots to make them
more symmetrical.
Larger ingredients, such
as potatoes, may need to
be cut in half lengthwise.
5" 5"
1.
Select DISC or LOW. The
disc will begin spinning.
2.
Add ingredients through
the feed chute on the lid.
Use the food pusher to help
guide the ingredients.
4.
Remove bowl from base by
turning it counterclockwise,
then lifting it up.
3.
The disc will automatically stop spinning
at the end of the program. Wait for disc
to stop turning, then press the button
on the feed chute lid near the handle to
unlock. Turn lid counterclockwise and lift
lid from bowl. Remove disc and spindle
before emptying.
POWER UP & ENJOY
Once the Precision Processor® Bowl is locked onto base, plug in the unit,
then press the Power button to turn the unit on.
WARNING: Always unplug the base before cleaning.
Dishwasher: The bowl, lid, disc, and blade
assemblies are top-rack dishwasher safe.
Ensure the blade assembly is removed from
the bowl before placing in the dishwasher.
Exercise care when handling blade assemblies.
Hand-washing: Wash bowl, lid, disc, and blade
assemblies in warm, soapy water. Exercise care when
washing the blade assemblies. Use a dishwashing
utensil with a handle to avoid direct hand contact
with blades. Rinse and air-dry thoroughly.
CLEANING
IMPORTANT: Use only the
DISC program or LOW
setting when using any of
the available discs.
NOTE: The Slicing/Shredding Disc is reversible. Use the side labeled “Slicer” for slicing and the side labeled
“Shredder” for shredding. Grating Disc is labeled accordingly.
USING THE DISC ATTACHMENTS
NOTE: Ensure cheese is well chilled before slicing/shredding. DO NOT slice, shred, or grate frozen cheese.

DIRECTIONS
1. Preheat oven to 185 °F .
2. Line a baking pan with plastic wrap and set aside.
3. Install the chopping blade in the Precision
Processor®Bowl. Place strawberries and agave
nectar in the bowl. Install the lid, then select HIGH
and run until program is complete.
4. Pour strawberry mixture onto the prepared pan
in an even layer, leaving a 1 1/2-inch border. Place
pan in oven and bake until dry to the touch,
about 6–8 hours.
5. Remove pan from oven and flip onto parchment
paper. Remove plastic wrap.
6. Trim edges and cut lengthwise into 6 strips and
roll up. Store in an airtight container.
INGREDIENTS
3 cups fresh strawberries,
stems removed
Agave nectar, to taste
HOMEMADE
FRUIT LEATHER
PREP: 5 MINUTES | COOK: 6–8 HOURS | MAKES: 6 SERVINGS
CHOPPING BLADE
DIRECTIONS
1. Install the chopping blade in the Precision
Processor®Bowl. Place all ingredients, except
coconut flakes, in the bowl. Install the lid, then
select HIGH until a sticky dough forms.
2. Line a baking pan with parchment paper and
place mixture on it. Form mixture into a 1/2-inch
thick rectangle.
3. Top with coconut flakes and place in refrigerator
to chill for 1 hour.
4. Cut into 6 bars and serve, or store in an air-tight
container in the refrigerator up to a week.
INGREDIENTS
1 cup rolled oats
1/2cup almond butter
8 dates, pits removed
1/2cup dried cranberries
2 tablespoons chia seeds
2 tablespoons flax seeds
1/4cup room-temperature water
1/2cup white chocolate chips
1/4cup coconut flakes, unsweetened
CRANBERRY OAT
PROTEIN BARS
PREP: 5 MINUTES | CHILL: 1 HOUR | MAKES: 6 SERVINGS
CHOPPING BLADE
ASIAN SLAW WITH
GINGER PEANUT DRESSING
PREP: 15 MINUTES | MAKES: 10–12 SERVINGS
INGREDIENTS
SLAW
3/4cup roasted peanuts
1 bunch green onions, thinly sliced
2 cups cilantro, roughly chopped
1/2head red cabbage, cut in 1 1/2-inch strips
1/2head Napa cabbage, cut in 1 1/2-inch strips
1 red bell pepper, cut in 4 pieces
2 large carrots, peeled, ends trimmed, cut in half
1 1/2tablespoons white sesame seeds
DRESSING
6 tablespoons rice wine vinegar
3 tablespoons vegetable oil
1 tablespoon sesame oil
5 tablespoons peanut butter
3 tablespoons brown sugar
3 tablespoons soy sauce
1 1/2-inch piece of ginger, rough chopped
4 cloves garlic, peeled
DIRECTIONS
1. Install the chopping blade in the Precision
Processor®Bowl. Place peanuts in the
bowl. Install the lid, then select CHOP.
Once the program has completed, run the
CHOP program again. Transfer chopped
peanuts to a large bowl. Add green
onions and cilantro to the peanuts.
2. Remove the chopping blade from the
bowl and install the disc spindle in the
bowl. Place the reversible disc, slicing
side up, on the spindle. Install feed chute
lid and place red cabbage in feed chute.
Select DISC, then use the pusher to push
cabbage through the chute. When all
cabbage is sliced, stop program and
transfer cabbage to the bowl with the
peanuts, green onions, and cilantro.
3. Repeat Step 2 with Napa cabbage and
red bell pepper.
4. Repeat step 2 with the carrots, but this
time install the disc with the shredding
side up.
5. Install the chopping blade in the
Precision Processor Bowl. Place all
dressing ingredients in the bowl. Install
the lid, then select HIGH and run until
program is complete.
6. Pour dressing over slaw and toss to mix.
7. Sprinkle with sesame seeds and serve.
CHOPPING BLADE/
SLICING/SHREDDING
DISC
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TRADITIONAL
BASIL PESTO
PREP: 5 MINUTES | MAKES: 4 CUPS
DIRECTIONS
1. Install the disc spindle in the Precision Processor®
Bowl. Place the reversible disc, shredding side up,
on the spindle. Install the feed chute lid and place
Parmesan cheese in feed chute. Select DISC, then
use the pusher to push Parmesan through the chute.
2. Remove feed chute lid, disc, and spindle from
bowl, and install the chopping blade in the bowl.
Add remaining ingredients, then install the feed
chute lid. Select HIGH and run until program
is complete.
3. Store in an airtight container in the refrigerator.
INGREDIENTS
1 block (12 ounces) Parmesan cheese
4 cups fresh basil, stems removed
1 cup pine nuts
4 cloves garlic, peeled
/ teaspoon lemon juice
1 teaspoon kosher salt
1 teaspoon ground black pepper
/ cup olive oil
GRATING DISC/
CHOPPING BLADE GARLIC
NAAN
PREP: 15 MINUTES | RISE: 1 HOUR 20 MINUTES | COOK: 6–12 MINUTES | MAKES: 6 SERVINGS
DIRECTIONS
1. Install the dough blade in the Precision Processer®
Bowl. Add yeast, sugar and warm water and allow
to sit for 10 minutes.
2. Add flour, Greek yogurt, and salt to the bowl and
select DOUGH.
3. Once processing is complete, form into a dough
ball. Then, transfer dough ball into a greased bowl
and cover with plastic wrap. Allow to rise for an
hour, or until dough has doubled in size.
4. Once dough ball has risen, remove from the bowl
and cut into 6 pieces. Roll each piece into a ball
and cover with a damp towel. Allow to rise for
another 20 minutes.
5. While dough is rising, clean the bowl, then install
the chopping blade in it. Add the cilantro and garlic
and select CHOP. Once the program has completed,
run the CHOP program again. Add chopped
ingredients to melted butter and set aside.
6. After 20 minutes has passed, roll each ball into a
1/4-inch thick oval shape. Heat a sauté pan over
medium heat with oil and cook each piece for
1–2 minutes per side or until golden brown.
7. Brush with butter mixture and serve immediately.
INGREDIENTS
2 teaspoons active dry yeast
1 teaspoon granulated sugar
1/2cup warm water
2 cups all-purpose flour
3 tablespoons Greek-style yogurt
Pinch of kosher salt
1/2cup fresh cilantro
2 cloves garlic, peeled
1/2stick (1/4cup) butter, melted
2 tablespoons canola oil
DOUGH BLADE/
CHOPPING BLADE
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PREP: 15 MINUTES | COOK: 30 MINUTES | MAKES: 30 TOTS
DIRECTIONS
1. Preheat oven to 425°F. Line a baking pan
with parchment paper and spray with
cooking spray.
2. Install the disc spindle in the Precision
Processor® Bowl. Place the reversible disc,
shredding side up, on the spindle. Install the
feed chute lid and place zucchini in feed
chute. Select DISC, then use the pusher
to push zucchini through the chute. Place
the shredded zucchini in paper towels or a
kitchen towel and squeeze out excess liquid.
3. Place carrots in feed chute. Select DISC,
then use the pusher to push carrots through
the chute.
4. Clean the bowl, then install the chopping
blade. Add the onion and select CHOP. Once
the program has completed, run the CHOP
program again. Add cheeses, bread crumbs,
eggs, and seasonings, then select PULSE
until evenly combined.
5. Scoop 1 1/2tablespoons of mixture into your
hands and press together to form a 1-inch
log. Place on tray with parchment paper.
Repeat with remaining mixture.
6. Spray the tots with cooking spray and place in
the oven. After 15 minutes, flip tots, then cook
for another 15 minutes or until golden brown.
7. Once cooking is complete, remove from oven
and serve immediately.
INGREDIENTS
Cooking spray
1 large zucchini, cut in half lengthwise,
ends trimmed
2 large carrots, peeled, ends trimmed,
cut in half
1 small red onion, peeled, ends trimmed,
cut in quarters
1/4cup shredded sharp cheddar cheese
1/4cup shredded Parmesan cheese
1 cup Panko bread crumbs
2 large eggs, beaten
2 teaspoons dried basil
2 teaspoons dried oregano
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons paprika
2 teaspoons kosher salt
2 teaspoons ground black pepper
VEGGIE
TOTS
SLICING/SHREDDING
DISC/
CHOPPING BLADE BACON RANCH
CHEESE BALL
PREP: 15 MINUTES | CHILL: 1 HOUR | MAKES: 8–12 SERVINGS
INGREDIENTS
2 packages (8 ounces each) cream cheese,
cut in cubes, softened
3 tablespoons sour cream
1 package (1 ounce) ranch seasoning
1 teaspoon garlic powder
1 teaspoon dried minced onion
1/4teaspoon kosher salt
1/4teaspoon ground black pepper
1/2cup shredded pepper jack cheese
1 1/2cup shredded cheddar cheese, divided
10 slices thick cut bacon, cooked,
roughly chopped, divided
1 cup green onions, thinly sliced, divided
1 teaspoon poppy seeds
DOUGH BLADE
DIRECTIONS
1. Install the dough blade in the Precision
Processor® bowl. Place cream cheese, sour
cream, ranch seasoning, garlic powder,
minced onion, salt, and pepper in the bowl
and select PUREE.
2. Remove lid and scrape down sides with
a rubber spatula. Add pepper jack, 1 cup
cheddar, half the chopped bacon, and half
the green onions, then select PULSE until
evenly combined.
3. Next, remove mixture from bowl and wrap
in plastic wrap. Form into a ball and place in
freezer for an hour or until firm.
4. Once chilled, sprinkle poppy seeds and
remaining cheddar, bacon, and green
onions on a piece of parchment paper.
Roll the chilled cheese ball in the topping
mixture to coat the outside surface. Serve
with crackers and veggies.
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SHREDDED BRUSSELS
SPROUT SALAD
PREP: 20 MINUTES | MAKES: 4–6 SERVINGS
DIRECTIONS
1.Install the disc spindle in the Precision
Processor® Bowl. Place the reversible
disc, slicing side up, on the spindle.
Install the feed chute lid and place
1 cup Brussels sprouts in feed chute.
Select DISC, then use the pusher
to push sprouts through the chute.
Repeat this step with remaining
Brussels sprouts, transfer to a bowl,
and set aside.
2. Remove feed chute lid, disc, and
spindle from bowl, and install the
chopping blade in the bowl. Place
pecans and cooked bacon in bowl and
select CHOP. Remove pecans and
bacon from bowl and set aside.
3. Next, place all dressing ingredients in
the bowl and select PUREE.
4. Toss prepared Brussels sprouts with
dressing and top with apple, pecans,
pomegranate seeds, feta, and bacon.
Serve immediately.
INGREDIENTS
SALAD
2 pounds Brussels sprouts, ends trimmed
1 Fuji apple, cored, cut in quarters, thinly sliced
1 cup candied pecans
1/2cup pomegranate seeds
1/2cup feta cheese, crumbled
10 bacon slices, cooked, roughly chopped
DRESSING
1 small shallot, peeled, cut in quarters
2/3cup olive oil
3 tablespoons red wine vinegar
4 tablespoons Dijon mustard
5 tablespoons honey
1/2teaspoon kosher salt
1/2teaspoon ground black pepper
SLICING/SHREDDING
DISC/
CHOPPING BLADE GINGER SNAP
COOKIE BUTTER
PREP: 15 MINUTES | MAKES: 4 CUPS
DIRECTIONS
1.Install the chopping blade in the
Precision Processor®Bowl. Place
cookies in the bowl. Select HIGH and
run until mixture resembles sand.
2.Add remaining ingredients to the bowl
and select PUREE.
3.Store in an airtight container in the
refrigerator.
INGREDIENTS
1 bag (14 ounces) ginger snap cookies
2 sticks (1 cup) unsalted butter,
cut in cubes, softened
1 can (14 ounces) sweetened condensed milk
DOUGH BLADE/
CHOPPING BLADE
PREP: 15 MINUTES | CHILL: 2 HOURS | MAKES: 12 SERVINGS
DIRECTIONS
1. Lightly spray a 9 x 9-inch pan or 9-inch
round pan with cooking spray and line with
parchment paper, then set aside.
2. Install the chopping blade in the Precision
Processor®Bowl. Place graham crackers in the
bowl. Install the lid, then select HIGH and run
until the graham crackers resemble sand.
3. Remove lid and add melted butter to the
graham crackers. Install the lid, then select
LOW and run until mixture is evenly combined.
4. Transfer graham cracker mixture to the
prepared pan. Spread into an even layer and
press into pan to form a crust. Place in freezer
while preparing the filling.
5. Clean the bowl, then install the dough blade in
the bowl. Place all filling ingredients in it. Install
the lid, then select PUREE.
6. Pour filling over prepared crust and spread in
an even layer.
7. Chill for at least 2 hours, then cut and serve.
INGREDIENTS
CRUST
Cooking spray
16 graham crackers, broken in half
1 / sticks (/ cup) butter, melted
FILLING
2 packages (8 ounces each) cream cheese,
cut in cubes, softened
1 cup confectioners' sugar
2/3cup lime juice
/ teaspoon vanilla extract
/ cup heavy cream
NO-BAKE KEY LIME
CHEESECAKE
CHOPPING BLADE
TIP: Serve with fresh fruit for a kid-friendly snack.
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PREP: 10 MINUTES EACH | CHILL: 2 HOURS | MAKES: 1 CUP EACH
DIRECTIONS
1. Install the chopping blade in the
Precision Processor®Bowl.
2.Place all ingredients in the bowl and
select PUREE.
3.Once processed, use a spatula to
scoop butter mixture onto a sheet of
parchment paper.
4.Roll the bottom half of the parchment
paper over the butter. Roll tightly into
a log shape. Twist the ends of the
parchment paper to close. Place in
the refrigerator for 2 hours to chill.
INGREDIENTS
GARLIC HERB BUTTER
2 sticks (1 cup) unsalted butter, softened
6 cloves garlic, peeled
1 cup fresh parsley
1 teaspoon kosher salt
ORANGE HONEY BUTTER
2 sticks (1 cup) unsalted butter, softened
Zest of 1 orange
2 tablespoons orange juice
1/4 cup honey
1/2 teaspoon kosher salt
CHIPOTLE LIME BUTTER
2 sticks (1 cup) unsalted butter, softened
Zest of 2 limes
3 teaspoons lime juice
4 chipotle peppers in adobo sauce
2 cloves garlic, peeled
1 tablespoon honey
1 teaspoon kosher salt
TIP: Use compound butter to top your
favorite proteins, breads, and vegetables
for added flavor.
COMPOUND BUTTER
3 WAYS
CHOPPING BLADE
PREP: 5 MINUTES | MAKES: 6 SERVINGS
DIRECTIONS
1. Install the chopping blade in the Precision
Processor® Bowl. Place all ingredients in the
bowl and select PUREE.
2. Transfer dip to a serving bowl and serve with
sliced vegetables or chips of your choice.
INGREDIENTS
1 cup sour cream
/ cup dill
/ cup fresh parsley
2 jalapeño peppers, cut in quarters,
seeds removed
2 teaspoons lemon juice
2 cloves garlic, peeled
2 teaspoons onion powder
JALAPEÑO
RANCH DIP
CHOPPING BLADE
YELLOW CURRY PASTE
PREP: 5 MINUTES | MAKES: 2 CUPS
DIRECTIONS
1. Install the chopping blade in the Precision
Processor® Bowl. Place all ingredients in the
bowl. Install the lid, then select PUREE.
2. Scrape down sides of bowl. Reinstall
lid and select PUREE again.
3. Store in an airtight container in the refrigerator.
INGREDIENTS
1 medium yellow onion, peeled,
ends trimmed, cut in quarters
1/2cup cilantro
3 cloves garlic, peeled
2-inch piece ginger, peeled, cut in quarters
3-inch piece lemongrass, thinly sliced,
outer layer removed
1 tablespoon ground coriander
2 teaspoons ground turmeric
2 teaspoons ground cumin
1 teaspoon crushed red pepper
2 teaspoons kosher salt
2 teaspoons ground black pepper
3 tablespoons olive oil
TIP: Add yellow curry paste to coconut milk to
make a flavorful Indian sauce.
CHOPPING BLADE
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DOUGH BLADE/
CHOPPING BLADE
PREP: 20 MINUTES | RISE: 45 MINUTES | BAKE: 20–25 MINUTES | MAKES: 8–12 SERVINGS
DIRECTIONS
1. Install the dough blade in the Precision
Processor® Bowl. Place the yeast, sugar,
and warm water in the bowl and allow to
sit for 5 minutes.
2. After 5 minutes, add the olive oil, flour, and
salt. Install the lid, then select DOUGH.
3.
Remove dough ball and place in a lightly oiled
bowl. Cover loosely with plastic wrap and
allow to rise for 45 minutes or until dough has
doubled in size.
4. While dough is rising, clean the bowl, then
install the chopping blade in it. Place all
sauce ingredients in the bowl. Install the lid,
then select HIGH and run until program is
complete. Transfer sauce to a mixing bowl
and set aside.
5. Once dough ball has risen, preheat oven to
425°F. Line 2 baking pans with parchment
paper and set aside.
6. Cut dough ball in half. Lightly flour each
ball and use a rolling pin to roll each into a
12-inch disc. Place on the prepared pans.
7. Place a / cup sauce on each round and
spread sauce on the bottom half only,
leaving a 1 /-inch border around the edge.
8. Top sauce with cheese and fillings, then
fold exposed dough over toppings to
form a half-moon shape.
9. Press edges of dough together to seal,
brush with whisked egg mixture, and
cut 3 slits in the top of each calzone with
a sharp knife.
10. Place pans in oven and bake for
20–25 minutes or until golden brown.
11. Allow to cool then slice and serve.
INGREDIENTS
DOUGH
2 / teaspoons active dry yeast
1 / teaspoons granulated sugar
1 / cup warm water (110
°F –115 ° F)
/ cup olive oil
4 cups all-purpose flour
1 teaspoon kosher salt
1 egg, whisked
SAUCE
1 can (14 ounces) whole peeled tomatoes
1 can (14 ounces) fire-roasted tomatoes
with garlic
2 tablespoons Italian seasoning
/ teaspoon crushed red pepper
1 teaspoon granulated sugar
1 teaspoon kosher salt
1 teaspoon ground black pepper
FILLINGS
2 bags (8 ounces each) shredded
mozzarella cheese
1 orange bell pepper, julienned
1 small red onion, peeled,
ends trimmed, julienned
1 bag (8 ounces) sliced pepperoni
BUILD-YOUR-OWN
CALZONE
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VEGETABLE
CASSEROLE
PREP: 20 MINUTES | COOK: 30 MINUTES | MAKES: 6–8 SERVINGS
DIRECTIONS
1. Preheat oven to 375°F. Pour tomato sauce
into a 14-inch baking dish and set aside.
2.Install the disc spindle in the Precision
Processor® Bowl. Place the reversible disc,
slicing side up, on the spindle. Install the
feed chute lid and place zucchini in feed
chute. Select DISC, then use the pusher to
push zucchini through the chute. Repeat this
process with the summer squash, eggplant,
and tomatoes and transfer to a bowl.
3.Add oregano, thyme, olive oil, salt, and
pepper to the bowl and toss to coat.
4.Clean the processor bowl, then flip
reversible disc to the shredding side up on
the spindle. Install the feed chute lid and
place Parmesan cheese in feed chute. Select
DISC, then use the pusher to push parmesan
through the chute.
5.Working in a circular motion, layer the
mozzarella cheese and vegetables on top of
each other in alternating order over tomato
sauce in baking dish. Place in oven and
allow to cook for 20 minutes.
6.After 20 minutes, increase the temperature
to 425°F. Sprinkle the shredded Parmesan
cheese on top and allow to cook for
another 10 minutes.
INGREDIENTS
1 jar (23 ounces) roasted garlic
tomato sauce
1 large zucchini, cut in half lengthwise,
ends trimmed
1 large summer squash, cut in half
lengthwise, ends trimmed
1 large Japanese eggplant, cut in half
lengthwise, ends trimmed
4 Roma tomatoes, ends trimmed
2 tablespoons fresh oregano, minced
2 tablespoons fresh thyme, minced
2 tablespoons olive oil
Kosher salt, as desired
Ground black pepper, as desired
1 pound fresh mozzarella cheese,
cut in quarters lengthwise,
sliced in 1/4-inch thick pieces
1 block (4 ounces) Parmesan cheese
SLICING/SHREDDING DISC

PREP: 15 MINUTES | BAKE: 15–20 MINUTES | MAKES: 8 SCONES
DIRECTIONS
1. Preheat oven to 400°F. Line a baking pan
with parchment paper and set aside.
2. Install the dough blade in the Precision
Processor®Bowl. Place all dough
ingredients in bowl. Install the lid, then
select DOUGH.
3. Lightly flour a clean work surface, then roll
dough into a 1-inch thick round. Cut the
round into 8 triangles.
4. Place dough triangles on prepared pan
and brush with heavy cream.
5. Place pan in oven and bake for 15–20 minutes
or until golden brown.
6. When cooking is complete, allow scones
to cool slightly. As they are cooling, clean
the bowl and dough blade, reinstall dough
blade in the bowl, then place all glaze
ingredients in the bowl. Install the lid, then
select LOW until glaze is evenly mixed.
Stop program and scrape down sides of
bowl as needed.
7. Pour glaze over scones and serve.
INGREDIENTS
DOUGH
2 cups all-purpose flour
/ cup granulated sugar
1 tablespoon baking powder
/ teaspoon kosher salt
Zest of 1 orange
1 stick (/ cup) butter, cold, cut in cubes
1 egg
/ cup sour cream
/ cup heavy cream, plus more for brushing
/ teaspoon vanilla extract
GLAZE
2 cups confectioners' sugar
/ teaspoon vanilla extract
Juice of 1 orange (approx. 3 tablespoons)
ORANGE
BREAKFAST SCONES
DOUGH BLADE
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SWEET POTATO FALAFEL
WITH TZATZIKI SAUCE
PREP: 15 MINUTES | COOK: 30 MINUTES | MAKES: 28 FALAFEL
DIRECTIONS
1. Preheat oven to 400°F. Line a baking
pan with parchment paper, coat paper
with cooking spray and set aside.
2.Install the chopping blade in the
Precision Processor® Bowl. Place all
falafel ingredients in bowl and select
CHOP. Scrape down sides with a
spatula and select CHOP again. Once
the program has completed, run the
CHOP program a third time.
3.Using a 1-inch scoop, form mixture into
balls and place on prepared baking
pan. Place in the oven for 30 minutes
or until golden brown.
4.While the falafel is baking, clean the
bowl, then reinstall the chopping blade
in it. Add all sauce ingredients except
cucumber and select PUREE. Pour sauce
into a medium bowl and stir in cucumber.
5.Once cooking is complete, remove
falafel from oven and allow to cool.
Serve with sauce.
INGREDIENTS
FALAFEL
Cooking spray
2 cups frozen diced sweet potatoes, cooked
1 can (14 ounces) chickpeas, drained
1 small yellow onion, peeled, ends trimmed,
cut in quarters
2 cloves garlic, peeled
1 cup cilantro
3 teaspoons cumin
2 teaspoons chili powder
1/2teaspoon cayenne pepper
2 teaspoons garlic powder
1/4cup corn meal
Kosher salt, as desired
Ground black pepper, as desired
SAUCE
3/4cup Greek yogurt
1/2cup sour cream
1 teaspoon lemon juice
1/4cup fresh dill
2 cloves garlic, peeled
2 teaspoons garlic powder
1 teaspoon onion powder
Kosher salt, as desired
Ground black pepper, as desired
1/4cup cucumber, diced
TIP: If you can't find frozen diced sweet
potatoes at the grocery store, use 1 large
fresh sweet potato. Dice and cook in boiling
water until soft. Allow to cool before
processing.
CHOPPING BLADE

PREP: 15 MINUTES | BAKE: 30–45 MINUTES | MAKES: 6 SERVINGS
DIRECTIONS
1. Preheat oven to 400°F. Line a baking pan with
parchment paper and set aside.
2. Install the dough blade in the Precision Processor®
Bowl. Place all dough ingredients except milk in
the bowl. Install the lid, then select DOUGH.
3. Remove dough from bowl, wrap it in plastic wrap,
and place it in the refrigerator while preparing
the filling.
4. Place berries in a mixing bowl and mash gently
with a fork. Add remaining filling ingredients to the
bowl and mix to combine; set aside.
5. Remove dough from refrigerator. Lightly flour a
clean work surface, then roll dough into a 12-inch
wide round.
6. Place dough on the prepared pan. Spoon filling
into the center of the dough, leaving a 2-inch
border around the edge.
7. Fold dough over the filling about 1 inch, working
in a circular motion. Pinch dough together at the
seams, then brush exposed dough with milk and
sprinkle with sugar.
8. Place pan in oven and bake until crust is golden
brown, about 30–45 minutes.
9. When cooking is complete, allow to cool slightly
before slicing and serve with vanilla ice cream.
INGREDIENTS
DOUGH
1 / cup all-purpose flour
/ teaspoon kosher salt
6 tablespoons unsalted butter,
cold, cut in cubes
/ cup cold water
/ cup milk, for brushing
FILLING
2 cups blueberries
2 cups blackberries
2 tablespoons all-purpose flour
1 tablespoon corn starch
/ cup granulated sugar,
plus more for dusting
MIXED BERRY TART
DOUGH BLADE
20 ninjakitchen.com 21ninjakitchen.com
PREP: 15 MINUTES | CHILL: 10 MINUTES | BAKE: 8–10 MINUTES | MAKES: 24 COOKIES
DIRECTIONS
1. Preheat oven to 350°F. Line a cookie sheet with
parchment paper and set aside.
2. Install the dough blade in the Precision Processor®
bowl. Place butter, sugar, vanilla extract, and egg in
the bowl. Install the lid, then select DOUGH.
3. When program is complete, remove lid and add
baking soda, baking powder, salt, and flour to the
bowl. Return lid to bowl, and press DOUGH again.
4. When processing is complete, remove dough from
bowl and place in refrigerator. Allow to chill for
10 minutes.
5. After 10 minutes, roll dough into 24 1-inch balls and
place them on the prepared pan 2 inches apart.
6. Press a thumbprint into each dough ball to
create a well. Using a spoon, fill each well with
1/2teaspoon jam.
7. Place pan in oven and bake for 8–10 minutes.
8. Remove from oven and allow cookies to cool
before serving.
INGREDIENTS
2 sticks (1 cup) unsalted butter,
cut in cubes, softened
1 / cups granulated sugar
2 teaspoons vanilla extract
1 egg
1 teaspoon baking soda
/ teaspoon baking powder
/ teaspoon kosher salt
2 / cups all-purpose flour
/ cup store-bought strawberry jam
STRAWBERRY
THUMBPRINT COOKIES
DOUGH BLADE

22 ninjakitchen.com
NOTES
23ninjakitchen.com
PREP: 10 MINUTES | BAKE: 50–60 MINUTES | MAKES: 6–8 SERVINGS
DIRECTIONS
1. Preheat oven to 350°F. Spray an 8 1/2x 4 1/2-inch
loaf pan with cooking spray and set aside.
2. Install the disc spindle in the Precision Processor®
Bowl. Place the reversible disc, shredding side
up, on the spindle. Install feed chute lid, and
place zucchini in feed chute. Select DISC, then
use the pusher to push zucchini through the
chute. Remove shredded zucchini from the bowl
and set aside.
3. Install the dough blade in the bowl. Add the
eggs, butter, oil, sugars, and vanilla. Install the lid,
then select DOUGH.
4. When program is complete, remove lid and add
flour, baking soda, salt, and cinnamon. Return lid
to bowl and select DOUGH.
5. When program is complete, remove lid and add
chocolate chips and zucchini. Return lid to bowl
and press PULSE until evenly combined.
6. Pour batter into prepared loaf pan and bake
for 50–60 minutes or until a wooden toothpick
comes out clean.
INGREDIENTS
Cooking spray
1 small zucchini, ends trimmed
4 eggs
/ stick (/ cup) butter,
cut in cubes, softened
/ cup canola oil
/ cup granulated sugar
/ cup brown sugar
1 teaspoon vanilla extract
2 / cups all-purpose flour
1 / teaspoons baking soda
/ teaspoon kosher salt
2 teaspoons ground cinnamon
1 cup chocolate chips
CHOCOLATE CHIP
ZUCCHINI BREAD
SLICING/SHREDDING
DISC/
DOUGH BLADE

FOOD PROCESSOR
PROFESSIONAL
WITH AUTO-IQ®
© 2022 SharkNinja Operating LLC
AUTO-IQ, NINJA, and PRECISION PROCESSOR are registered trademarks of SharkNinja Operating LLC.
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