In
the jar of a blender, place 6 oz of the blueberries along with the sherry vinegar, honey and salt and blend.
To
the jar of your blender, add tahini, lemon juice, parsley, garlic and 1/4 cup of water.
Transfer sauce to
the jar of a blender and puree until smooth.
Add 1/4 cup of cream mixture (you can eyeball this measurement) to
the jar of a blender, along with the roasted plums and their juices.
In
the jar of a blender, place 3 oz of the blackberries along with the balsamic vinegar, honey, salt and olive oil, and blend until it becomes emulsified, this will take under a minute.
Combine frozen peach and simple syrup in
the jar of a blender.
Make the spice paste: transfer the now - rehydrated peppers and bay leaf to
the jar of a blender.
Let the mixture cool slightly and then transfer to
the jar of a blender or food processor.
Transfer to
the jar of a blender and add the tomatoes and the paprika and red pepper flakes.
Combine the olive oil, vinegar, lime juice, mint leaves, and green olives in
the jar of a blender and puree into a smooth emulsion.
Drain and place the chiles in
the jar of a blender.
Place a sieve over the mouth of
the jar of a blender.
Meanwhile, put the avocado, basil, lemon juice, oil, and 1/4 cup water in
the jar of a blender and puree; season generously with salt and pepper.
To make this recipe as prepared on «The Martha Stewart Show», transfer mixture to
the jar of a blender, and blend until smooth.
To
the jar of your blender, add tahini, lemon juice, parsley, garlic and 1/4 cup of water.
Place the carrots, sesame oil, rice wine vinegar, miso paste, ginger, orange juice, salt, and pepper into
the jar of a blender.
Place soaked almonds into
the jar of a blender with 3 - 4 cups of cold water.
Scrape the contents of the roasting pan into
the jar of a blender or food processor, including any liquid in the pan.