Inspiration Guide

DO U G H
BLADE
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
/2 cup pomegranate seeds
1
/2 cup feta cheese, crumbled
10 bacon slices, cooked, roughly chopped
DRESSING
1 small shallot, peeled, cut in quarters
2
/3 cup olive oil
3 tablespoons red wine vinegar
4 tablespoons Dijon mustard
5 tablespoons honey
1
/2 teaspoon kosher salt
1
/2 teaspoon ground black pepper
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BACON RANCH CHEESE BALL
PREP: 15 MINUTES
CHILL: 1 HOUR
MAKES: 8–12 SERVINGS
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.
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
/4 teaspoon kosher salt
1
/4 teaspoon ground black pepper
1
/2 cup shredded pepper jack cheese
1
1
/2 cup shredded cheddar cheese, divided
10 slices thick cut bacon, cooked,
roughly chopped, divided
1 cup green onions, thinly sliced, divided
1 teaspoon poppy seeds
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SLICING/
SHREDDING
DISC
CHOPPING
BLADE