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Vitamix® Professional Series 750 Blender

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All Recipes

Truffle Mashed Potatoes

Truffles impart luxurious, earthy notes to these wonderfully fluffy mashed potatoes.

Tested and perfected in the Sur la Table® Cooking Class Program.

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Heart Windowpane Cookies

They look complicated but these stained glass center cookies bake up easy, bright and beautiful.

Tested and perfected in the Sur la Table Cooking Class Program.

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Grand Marnier Truffles

Rich, dreamy orange-infused bittersweet and semisweet chocolate bites.

Tested and perfected in the Sur la Table Cooking Class Program.

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Balsamic-Braised Chicken with Tuscan Kale

The combination of balsamic vinegar and red wine produces a deep, rich colored chicken. Kale is the perfect ingredient for braises, as it is hearty enough to hold its form while braising and provide texture and flavor.

Tested and perfected in the Sur La Table Kitchens

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Salad of Butter Lettuce and Radishes with Green Goddess Dressing

You’ll love how Green Godess dressing enlivens this crisp salad.

Tested and perfected in the Sur la Table® Cooking Class Program.

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Salted Caramel Ice Cream with Chocolate Ganache

A touch of sea salt draws out the richness of the caramel flavors in this decadent ganache-dolloped ice cream.

Tested and perfected in the Sur La Table kitchens.

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Yogurt Parfait with Coconut Apple Granola

Tart apples, golden honey and toasty coconut make a delicious combination in this easy to make, nutritious recipe.

Tested and perfected in the Sur La Table kitchens.

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Orange-Cardamom Marmalade

We tend to think of preserving and canning as a summertime activity, and rightfully so, with all the luscious berries and stone fruits in season; however, in winter, with the new crop of citrus in the market, the timing is perfect for putting up marmalade and giving it as gifts for the holidays. Select blemish-free ...

Diane Morgan and Sur La Table, Gifts Cooks Love (Andrews McMeel)

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Warm Apple Cider

Make the holidays more festive or just warm up the fall and winter seasons with this delicious spiced classic.

Recipe courtesy of Kenwood Electrics

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French Harvest Cassoulet

Warm up with this hearty cassoulet on cool, crisp nights. It’s quick and easy enough to prepare for a weeknight meal.

Tested and perfected in the Sur la Table Cooking Class Program.

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Egg and Crispy Prosciutto Breakfast Sandwiches

Breakfast and lunch options just got very interesting with this savory waffle sandwich.

Joel Gamoran

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Rosemary Flank Steak with Balsamic Glazed Onions

Peppery, garlicky and flanked by grilled onions, this steak dish is incredibly succulent and tasty.

Tested and perfected in the Sur la Table Cooking Class Program.

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Cherry-Filled Pocket Pies

These mini-pies are filled with a dried cherry filling like you might find inside a linzer tart. They’re perfect for picnics, after-school treats, or as a nostalgic addition to a dessert buffet.

Adapted from The Art & Soul of Baking by Sur La Table and Cindy Mushet

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Mixed Summer Berry and Ricotta-Filled Crepes

Say oui to crêpes! Creamy ricotta, zesty lemon and fresh berries combine for the ultimate brunch dish.

Tested and perfected in the Sur La Table kitchens.

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Passionately Pink Smoothie

Cranberries, red grapes and raspberries provide the pink, but the flavor is where the passion is.

Vitamix

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Chicken and Shrimp Satays

Ming Tsai, Master Recipes

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Sesame Chicken Satay

Try these skewered zesty-marinated chicken appetizers with your favorite dipping sauce.

Lékué

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Flaky Pie or Tart Dough

Many bakers are so intimidated by the idea of making flaky pie crust that they either settle for the prepared dough from the grocery store or don't make pie at all. But, like all baking, pie crust is quite straightforward once you know how the ingredients work together.

Cindy Mushet and Sur La Table, The Art & Soul of Baking (Andrews McMeel)

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No Bake Pumpkin Cheesecake

Leave the oven on long enough to bake the graham cracker crust then turn up the delectable flavor on the no-bake filling in this creamy, comforting dessert.

Recipe courtesy of Kenwood Electrics.

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Saffron-Steamed Mussels with Crème Fraîche

This recipe by Chef Barbara Lynch features a simple preparation of saffron-fragrant mussels brightened by a garnish of tomatoes and fennel.

Recipe by Chef Barbara Lynch, courtesy of All-Clad.

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Old Bay Popovers

These light and airy popovers feature the famous flavors of Old Bay® seasoning. They’re also easy to whip up with our Sur La Table® Nonstick Standard Muffin Pan!

Joel Gamoran

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Chicken with Potatoes

Simple ingredients plus simple preparation results in a dinner of total, delicious comfort.

Lékué

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Madeleines with Honey-Lavender Ice Cream

Ethereal lemon-scented sponge cakes destined to inspire poetry from the first bite onward.

Tested and perfected in the Sur la Table cooking class program.

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Strawberry Mascarpone Tartlets with Rhubarb Glaze

Creamy mascarpone mingles with the classic sweet-tangy duo of strawberry and rhubarb.

Tested and perfected in the Sur la Table Cooking Class Program.

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Tomato, Carrot, Celery and Lime Juice

A delicious way to enjoy your vegetables. Sweet tomatoes and carrots get a bright twist of lime.

Breville

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Individual Bourbon Pecan Pies

To infuse these small pies with the deep caramel and vanilla note of bourbon, soak the pecans in bourbon before adding to the pie filling.

Tested and perfected in the Sur la Table Cooking Class Program.

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Strawberry Balsamic Jam

The addition of balsamic vinegar adds a flavorful punch to this classic recipe.

Recipe provided by the Ball® Corporation.

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Pumpkin Pie Smoothie

Have your pie and drink it, too! Pumpkin, spice and yogurt will have you believing it’s the real thing.

Vitamix

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Chicken Miso Soup

Most of these ingredients can be found in Asian food stores and some specialty grocery stores. Kombu is a dark green long thick sea vegetable from the kelp family. Used frequently in Japanese cooking, it is an essential ingredient of dashi, a flavorful stock.

Copyright 2007 Ming Tsai

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Chocolate-filled Macarons

Delicate, sweet and chocolaty, these macarons are delicious, impressive crowd-pleasers.

Recipe by El Monstruo De Las Galletas

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Chocolate Chip Cookies with Sea Salt

The classic chocolaty favorite shaken up with a dash of flavor from the sea.

Tested and perfected in the Sur la Table Cooking Class Program.

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Spicy Braised Romano Beans with Tomatoes

In many Italian American households, the meaty, flat-podded romano (or Roma) beans are the green beans of choice. They can be boiled and served as a cool salad, or braised with tomatoes and Italian seasonings and served warm.

Janet Fletcher and Sur La Table, Eating Local (Andrews McMeel)

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Whoopie Pies

Give this retro dessert an updated look by decorating your pies with fun sprinkles, drizzled icing on top, or adding nuts or candies. Perfect for a family baking project, whoopie pies are as much fun to make as they are to eat.

© 2010 Wilton Industries, Inc. Used with permission.

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Red Wine-Braised Short Ribs

Rich, flavorful, tender. These Red Wine-Braised Short Ribs are comfort food slow-cooked to perfection and elevated to fine dining.

Recipe by Chef Barbara Lynch, courtesy of All-Clad.

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Roasted Blueberry Crisp

Featuring heaps of blueberries flavored with vanilla bean paste and lemon zest, this crisp is an irresistible breakfast treat or anytime snack. Our versatile earthenware casseroles are the perfect oven-to-table serving piece for this yummy dessert.

Joel Gamoran

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Rice with Beef Strips

Make a hearty, healthy meal with kick. String beans, rice and tender beef cook up tasty and quickly.

Lékué

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Easy Everyday Tomato Soup

Everybody loves tomato soup and guess what? It’s easier to make than you might think. Try this simple version for yourself!

Recipe courtesy of Kenwood Electrics

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Honey-Lavender Ice Cream

Use the best quality lavender and honey to let the complex floral flavors shine.

Tested and perfected in the Sur la Table Cooking Class Program.

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Beer-Battered Shrimp with Lemon and Parsley Aioli

A versatile, malty beer batter gets a kick when paired with a lemony aioli. Once you have mastered the basics of this beer batter recipe, you can apply this batter to fish, calamari, and even a variety of vegetables.

Tested and perfected in the Sur la Table® Cooking Class Program

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Carrot, Beet and Orange Juice

If you’ve been looking to get beets in your diet, sweet carrots and tart o.j. round out this delicious juice.

Breville

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Gruyere, Thyme, and Caramelized Onion Pocket Pies

These savory morsels are great for an upscale cocktail party or outdoor gathering.

Tested and perfected in the Sur la Table Cooking Class Program.

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Grilled Ahi with Summer Citrus Dip

Winner Sur La Table Grilling Recipe Contest, Grilled Appetizer category

Diane Halferty

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Sparkling Champagne Smoothie

Make a toast to your health and blend your favorite fruit with yogurt and chilled champagne. Cheers!

Vitamix

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Mascarpone Polenta

Polenta doesn’t have to be difficult. This recipe takes only minutes and is simple enough for all levels of cooks. Our multifunctional Cast-Iron Oval Oven takes the headache out of this and many other recipes.

Joel Gamoran

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Pan Seared Scallops, Warm Tomato, Caper and Olive Relish with Creamy Polenta

As seen on CNN, February, 2008

Tested and perfected in the Sur la Table Cooking Class Program.

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Stuffed Vegetables with Couscous

Filled with nutrients and flavor, this colorful and hearty dish will satisfy the entire family.

Lékué

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Rum Runner

Named after the bootleggers who transported Caribbean rum to Florida speakeasies, this drink is the perfect concoction to serve at backyard barbecues.

Charles Schumann, American Bar (Abbeville Press)

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Picadillo Empanadas

Pure Cuban comfort food, these hand pies surround savory and spicy beef with a tender and flakey pastry.

Tested and perfected in the Sur la Table Cooking Class Program.

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Potato Mash with Braised Cabbage

Colcannon is a traditional cabbage or kale dish, commonly served at Halloween in Ireland, and served as an accompaniment to boiled ham or Irish bacon.

Tested and perfected in the Sur La Table kitchens.

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Pineapple, Kumquat, and Ginger Crisp with Coconut Topping

If you haven't considered tropical fruit in a crisp, you've got to try this combination of warm, sweet pineapple paired with tart kumquats and spicy ginger, all under a crunchy coconut topping. It's perfect for winter and early spring, when tropical fruits and citrus are at their best and we crave big bold flavors. ...

Cindy Mushet and Sur La Table, The Art & Soul of Baking (Andrews McMeel)

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Graham Cracker Crumb Pie Crust

This easy crust is kid-friendly to make and pairs well with any chilled, pudding-style filling or cheesecake.

Cindy Mushet and Sur La Table, The Art & Soul of Baking (Andrews McMeel)

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Farro, Kale and Sweet Potato Salad with Pomegranate Seeds

This hearty salad mixes four superfoods into one deliciously tangy dish. You can prepare it on the weekends and enjoy it all week as a nutrient-rich, low-fat lunch.

Tested and perfected in the Sur La Table kitchens.

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Peach Ice Cream

Homemade ice cream with the freshest ingredients requires very little effort and results in the tastiest, creamiest, most luscious ice cream that is wonderful for ice cream socials. Use farmers market fresh peaches for the very best flavor.

Adapted from Cuisinart’s recipe guide found in the ICE-21

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Whole Roasted Snapper on Piperade

This recipe by Chef Chris Hastings features lemon, thyme and basil-stuffed snapper on a bed of 3-pepper pipérade roasted to perfection and seasoned with fresh herbs.

Recipe by Chris Hastings owner and executive chef of the Hot & Hot Fish Club, courtesy of All-Clad.

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Blood Orange Baked Doughnuts

Invite your little sous chefs into the kitchen to help with this fun recipe. Share your love of cooking and show the little ones how easy fresh doughnuts are with the help of the Wilton ® Standard Doughnut Pan.

Joel Gamoran

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Potato Frittata

Don’t reserve this scrumptious potato-egg pie just for the weekends anymore. Easy and so good anytime.

Lékué

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Chestnut Soup

Chestnuts provide a delicately sweet and nutty flavor to this creamy, warming soup perfect for sipping near an open fire.

Recipe courtesy of Kenwood Electrics

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Sweet Potato, Celery, Ginger and Orange Juice

There’s nothing wrong with mixing fruits and vegetables when they endeavor to be this delicious.

Breville

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Mile-High Apple Pie

The attractive high dome of an apple pie can be considered a ruse, as the apples have shrunk, leaving a big space between the filling and the crust.

Sur La Table, Simple Comforts (Andrews McMeel)

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Linguine with Tuna, Capers and Olives

Provençal herbs and orange zest complement the oil-rich tuna, creating a quick and delicious sauce for pasta.

Tested and perfected in the Sur la Table Cooking Class Program.

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Cantaloupe Mint Quick Pops

Celebrate the flavors of perfectly ripe cantaloupe with these simple and flavorful cool treats.

Zoku

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Roast Turkey with Black Truffle Butter

Elevate your holiday bird with an infusion of creamy black truffle butter for extra juiciness and flavor.

D'Artagnan

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Grilled Scallops with Wilted Spinach and Lemon-Caper Butter

In just a few moments on the stove, a potful of rough fresh spinach leaves wilts down into a silky bed for grilled scallops. A composed butter enlivened with capers and lemon zest creates a simple sauce as it melts on the hot greens and shellfish. Be sure to warm the dinner plates for a few minutes in a low oven to ...

Janet Fletcher and Sur La Table, Eating Local (Andrews McMeel)

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Grilled Pizza with Mozzarella, Arugula and Chile Oil

Wispy leaves of young arugula are used like an herb in this recipe, sprinkled on the sizzling pizza just as it comes off the grill. Note the long, slow rise on the dough—a total of six hours—which produces a particularly light, chewy and flavorful crust.

Janet Fletcher and Sur La Table, Eating Local (Andrews McMeel)

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Spicy Potato Bites (Patatas Bravas)

In English, “patatas bravas” loosely translates to “potatoes with a temper,” referring to the spicy sauce drizzled over these fried potato bites. The potatoes are fried twice to make them extra-crispy on the outside.

Tested and perfected in the Sur la Table® Cooking Class Program.

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Ginger Irish Whiskey

You'll be surprised how perfectly zingy ginger ale and Irish whiskey complement each other.

Stephanie Piché - Caterer

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Cheddar and Bacon Stuffed Grilled Burgers

The amazing, inside-out cheeseburger! Toppings and condiments go on the inside, so every bite is filled with melted cheese, caramelized onions, or whatever you like! Make ’em awesome and easy with our Stuff-A-Burger™ Set!

Tested and perfected in the Sur la Table Cooking Class Program.

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Apple, Peach and Grapefruit Juice

The sweet taste of apple, the lusciousness of peach and the brightness of grapefruit together at last.

Breville

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Salsa Mexicano

Fresh, chunky and bursting with flavor, this salsa can be whipped up in minutes.

Vitamix

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Strawberry Pocket Pies with Lemon Glaze

These mini-pies are filled with a sweet and tart filling made with fresh strawberries and glazed with lemon. They’re perfect for picnics, after-school treats or as a nostalgic addition to a dessert buffet.

Recipe adapted from The Art & Soul of Baking by Sur La Table and Cindy Mushet

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Roasted Tomato Soup with White Cheddar Panini

A delicious update to the ultimate comfort pairing that utilizes roasted tomatoes and exchanges grilled cheese for panini.

Tested and perfected in the Sur la Table® Cooking Class Program.

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Steak Sliders with Applewood Bacon-Cabernet Reduction and Blue Cheese

We’ve given these sliders an upscale twist by dressing them up with a thick reduction of Cabernet Sauvignon and bacon, plus crumbled blue cheese.

Tested and perfected in the Sur La Table kitchens.

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Summer Splash Smoothie

Dive into the summer with a refreshing blend of delicious melons, peaches and juicy pineapple.

Vitamix

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German Spud Salad

It’s good for chefs to have a short list of quick dishes like this baby potato and pancetta salad, tossed with tarragon and red onion.

Joel Gamoran

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Arugula & Shaved Parmesan Salad

As seen on CNN, February, 2008

Tested and perfected in the Sur la Table Cooking Class Program.

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Chicken Teriyaki Skewers

Sweet, savory and delicious. Have your favorite takeout dish at home any time!

Lékué

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Tuna and Garden Vegetable Salad

This mélange of coarsely chopped vegetables and tuna, called condiglione, is eaten along the Ligurian coast. Typically it’s a mixture of tomatoes, cucumbers, celery, green onions, red bell pepper, and other seasonal vegetables marinated with olive oil, mashed anchovies, and fresh herbs. Chopping all the ingredients ...

Marie Simmons and Sur La Table, Things Cooks Love (Andrews McMeel)

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New York Style Cheesecake

The citrus-kissed classic: creamy, smooth, dense, decadent and absolutely delectable.

Tested and perfected in the Sur la Table® Cooking Class Program.

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Tender Pastry Dough

A classic recipe that’s great for savory or sweet pies, from meat-filled empanadas to apple turnovers.

Tested and perfected in the Sur la Table Cooking Class Program.

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Bittersweet Chocolate Irish Whiskey Cake

This mildly rich cake has delectable hints of chocolate, almond and whiskey flavors.

Tested and perfected in the Sur La Table Kitchens.

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Peach–Vanilla Bean Cobbler with Sugar Crunch Lattice

This an example of the biscuit-topped variety of cobbler, with a tender yet crunchy lattice covering warm, vanilla-scented peaches.

Cindy Mushet and Sur La Table, The Art & Soul of Baking (Andrews McMeel)

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Grilled Eggplant Cannelloni with Ricotta and Prosciutto

Lengthwise slices from a large eggplant become supple when grilled, so you can roll them around a ricotta filling as if you were making cannelloni from pasta squares. Blanketed with a homemade fresh-tomato sauce and baked until bubbly and a little crusty around the edges, the fork-tender bundles of stuffed eggplant ...

Janet Fletcher and Sur La Table, Eating Local (Andrews McMeel)

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Lattice-Top Nectarine-Blackberry Pie

A carefully woven lattice is the crowning glory of a summer pie, providing a tempting glimpse of the sweet fruit within through the slatted golden brown crust.

Cindy Mushet and Sur La Table, The Art & Soul of Baking (Andrews McMeel)

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Baked Cake Doughnuts

Substitute fried doughnuts for this healthier baked alternative. They are easier to make and just as delicious.

© 2010 Wilton Industries, Inc. Used with permission.

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White Russian

Smooth and sweet, the white Russian is incredibly simple to make and always a favorite.

Charles Schumann, American Bar (Abbeville Press)

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Baked Alaska

Discover Chef Jean-Yves Corvez’s delicious take on the classic Baked Alaska, a mélange of chocolate and vanilla ice creams, sponge cake and meringue that creates a dramatic effect when it’s served.

Recipe by Chef Jean-Yves Corvez, courtesy of QOOQ

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Indian-Inspired Spuds

This recipe combines Yukon Gold potatoes with honey, cumin and curry to create a sweet and spicy dish that can be enjoyed at lunch or dinner. Our Anodized Nonstick Ultimate Pan’s shape is ideal for tossing together this recipe’s ingredients.

Joel Gamoran

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Sweet Peas with Bacon and Wild Onions

Season your veggies with salty bacon, herbs and fragrant onions in this delicious side dish.

Tested and perfected in the Sur la Table Cooking Class Program.

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Sous Vide Rosemary-Infused Apple and Lemon Fennel Salad with Gorgonzola

Crisp apples and sweet fennel are refreshing in this aromatic and bright salad.

Tested and perfected in the Sur La Table kitchens.

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Acorn Squash Soup

The perfect autumnal appetizer elevates the flavor of acorn squash with a rich blend of broth, cream and white wine.

Recipe courtesy of Kenwood Electrics

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Parsnip, Celery and Pear Juice

Parsnips and pear join forces to become an exquisitely complex flavor pair full of nutrition.

Breville

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Classic Strawberry Shortcakes

These big, pillowy shortcakes are tender and slightly sweet. Split in half and filled with juicy strawberries, they are topped with softly whipped cream for a gorgeous dessert.

Cindy Mushet and Sur La Table, The Art & Soul of Baking (Andrews McMeel)

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Tabbouleh

The classic light and refreshing Middle Eastern salad is bright with fresh tomatoes, cucumbers and fresh herbs.

Tested and perfected in the Sur la Table Cooking Class Program.

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Sous Vide Pork Carnitas

Seasoned pork shoulder slow cooked with the Sansaire then seared to mouth-watering perfection. Yum!

Kevin Ertell

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Red, White, & Blue Quick Pops

These Old Glory-inspired pops are the perfect treat on the Fourth of July—and they’re also surprisingly easy to make.

Zoku

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Cajun Fried Turkey

Put a little heat in their bellies with this flavorful and spicy revision of your table’s traditional turkey headliner.

Waring Pro

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