Ninja Storm Simple Recipes

48
1 medium onion, peeled,
cut in quarters
1 small zucchini, cut in quarters
1 small yellow squash,
cut in quarters
1 small eggplant, cut in quarters
2 medium green bell peppers,
cut in quarters
8 plum tomatoes, cut in quarters
3 cloves garlic
½ teaspoon dried oregano
2 tablespoons olive oil
2 pounds frozen cheese ravioli,
cooked and drained
4 ounces fresh mozzarella cheese
1 Place onion into the 40-ounce Master Prep Bowl. PULSE until chopped
(about 3 pulses). Transfer to a bowl.
2 Place zucchini, squash, eggplant, and green peppers into the 40-ounce Master
Prep Bowl. PULSE until chopped (about 3 pulses). Transfer to a separate bowl.
3 Place tomatoes, garlic, and oregano into the 40-ounce Master Prep Bowl.
PULSE until smooth, using long pulses. Transfer to a separate bowl.
4 Heat olive oil in a large skillet on medium-high heat. Add onions and cook until
translucent, about 5 to 8 minutes. Add zucchini, squash, eggplant,
and peppers, and sauté until they start to soften, about 10 to 15 minutes.
5 Add tomato mixture to skillet and simmer 5 to 10 minutes.
6 Place cooked ravioli into a 9x13-inch baking dish.
7 Pour vegetable tomato sauce over ravioli, making sure it is evenly distributed.
Then spread sliced mozzarella over the top.
6 Bake uncovered, until golden, about 25 minutes.
DO NOT BLEND HOT INGREDIENTS.
Ratatouille Baked Ravioli
PREP TIME: 20 minutes COOK TIME: 40 minutes MAKES: 8–10 servings
CONTAINER: 40-ounce Master Prep® Bowl
DirectionsIngredients
49
¼ cup red bell pepper, cut in
2-inch chunks, divided in half
¼ cup green olives, pits removed,
divided in half
½ small red onion, cut in 2-inch
chunks, divided in half
1 stalk celery, cut in quarters,
divided in half
1 solid white albacore tuna pouch
(6.4 ounces) or 1 can (5 ounces)
½ cup plain Greek yogurt
1 tablespoon lemon juice
½ teaspoon dried oregano
2 round pitas
¼ cup baby spinach
1 Place half the red pepper, olives, red onion, and celery into the
40-ounce Master Prep Bowl in the order listed.
2 Place half the tuna on top of the vegetables. Then place the remaining
vegetables, followed by the remaining tuna, into the 40-ounce Master
Prep Bowl.
3 PULSE until finely chopped, about 3 to 5 pulses. Scrape down sides
of bowl if necessary during chopping. Transfer tuna salad to a mixing
bowl; set aside.
4 To make the dressing, whisk together yogurt, oregano, and lemon juice.
Add dressing to tuna salad.
5 To make the sandwiches, cut each pita in half, then divide the baby
spinach and tuna salad between each of the 4 pita halves.
Mediterranean Tuna Pitas
PREP TIME: 15 minutes MAKES: 2 cups filling (4 pita sandwiches)
CONTAINER: 40-ounce Master Prep® Bowl
DirectionsIngredients
SOUPS/SIDES/ENTRÉES
SOUPS/SIDES/ENTRÉES

Ninja Storm Specifications

General

Brand	Ninja
Model	Storm
Category	Kitchen Appliances
Language	English