Preheat oven to 425°F.

Add cauliflower, onion, oil, curry powder, and salt to baking pan. Roast vegetables for 25 minutes.

Add water, herbed vegetable broth powder or bouillon, and 3 cups of roasted cauliflower and onions to WildSide+ jar. Secure lid and press “Speed Up” to Speed 6; blend until desired consistency is reached.

Pour 1 cup soup into each bowl, and top with remainder of roasted vegetables.

If desired, garnish with chopped parsley.

Cook beans and onion in 1 quart boiling water for 15–20 minutes. Allow to cool.

Add beans, onion, and 1 cup of cooking water to FourSide or WildSide+ jar and secure lid.

Select “Soup” or “Hot” or “90” cycle or blend on a High speed for 90 seconds.

Add remaining cooking water, bouillon, tomato sauce, and basil to jar and secure lid.

Press “Pulse” 2–4 times to incorporate ingredients.

Add ingredients to FourSide or WildSide+ jar in order listed and secure lid.

Select “Smoothie” cycle or blend on a Low speed for 10 seconds, then a Medium to Medium-Low speed for 10 seconds, then Medium to Medium-High speed for 40 seconds.

Add ingredients to jar in order listed. Secure lid and select “Batter” or blend on Medium Low (speed 3 or 4) for 30 seconds.

Allow batter to rest for up to 1 hour in refrigerator.

Heat skillet or crêpe pan over low-medium heat, and lightly coat with oil or cooking spray.

For each crêpe, pour approximately ¼ cup batter onto center of pan and swirl pan gently to distribute batter in thin layer. Cook for 1 minute or until top begins to dry out.

Flip and cook 30 seconds or until done. Repeat with remaining batter.

Stack completed crêpes on plate, placing wax paper between each crêpe to prevent sticking.

Add fillings and/or toppings, if desired.

Add olive oil, garlic and basil to Twister jar in order listed and push basil leaves down into oil.

Add remaining ingredients in order listed and place Twister lid on jar.

Hold Twister lid and with other hand press “Pulse” intermittently until desired texture is reached. Turn the Twister lid counter-clockwise during blending.

Preheat oven to 325°F.

Add graham crackers and walnuts to WildSide+ jar. Secure lid and press “Pulse” 16–20 times or until crackers and walnuts are ground to fine crumbs. Remove lid and stir.

Add 2 tbsp. (or ⅛ cup) sugar, butter, and water. Secure lid and pulse 3–5 times. Press crust onto bottom of 9-inch springform pan.

Add eggs, vanilla, Neufchâtel cheese, and remaining sugar to clean WildSide jar. Secure lid and select “Batter” or blend on Medium Low (speed 3 or 4) for 30 seconds. Pour mixture over crust.

Bake for 55 minutes or until center is almost set. Cool; loosen cake from rim of pan.

Refrigerate for 4 hours before serving.

Note: For more-even baking and to prevent cracking or sinking, consider baking cheesecake in water bath for 65–75 minutes or until center is almost set.

Carefully use a paring knife to peel a few pieces of zest from the orange. Peel and halve the orange.

Add the ingredients in order listed, including the zest, to WildSide+ jar and secure lid.

Select “Whole Juice” or blend on a Medium High speed for 50-60 seconds.

Serve over ice.

Add ingredients to WildSide+ jar in order listed and secure lid. Select “Soups” cycle or blend on high for 90 seconds.

Chill for at least 2 hours before serving.

Add ingredients to FourSide or WildSide+ jar in order listed and secure lid.

Select “Whole Juice” or blend on a Medium-High speed for 50-60 seconds.

Add all ingredients to FourSide or WildSide+ jar.

Secure lid and select “Soup” or “90” or blend on a High speed for 90 seconds.