I’m not sure how to start this, so I’m just going to jump right in. You know how I mentioned in my last post that I was really busy this fall? Well, without further ado, I’d like to introduce you to my new baby:

The Food Processor Family Cookbook: 120 Recipes for Fast Meals Made from Scratch is now available for pre-order on Amazon, and it will hit bookstore shelves on January 15th!  Eeeeeeeee! I’m so excited, and still in a bit of shell shock from the craziness of the past couple of months.

A book devoted to the food processor might initially seem a bit odd (I swear I wasn’t paid by any food processor companies!), but when it comes to getting wholesome meals made from scratch on the table every night the food processor is a lifesaver.  I literally use my machine almost daily, to break down the vegetables for the soup in the time it would take me to finely chop an onion, to shred a pound of cheese or carrots in seconds, or to whiz up quick meals and desserts.  From homemade pesto and hummus, to my husband’s favorite biscuits and muffins, to Ella’s must-have granola bars and Juniper’s baby food, to our favorite steakhouse-style burgers as well as veggie burgers, not to mention soft-serve style ice cream and even the simplest carrot cake you’ll ever make, the food processor is queen when it comes to from-scratch cooking.

I cooked my caboose off to get the book off the ground, and I now consider my food processor to be part of our family—I probably spent more time with her this fall than with my husband (yes, it’s a she, and yes, she has a name—Betty, in case you were wondering).  In the book I share a ton of tips for making the most out of your machine, from prep tricks all the way to clean-up (it isn’t that bad, I promise!). And, most importantly, I feature 120 recipes that utilize the food processor to create nutritious, easy and downright delicious (at least, I hope you’ll think so) time- and money-saving recipes.

Skirt Steak with Salsa Verde_06-1v3

With the craziness of the holidays suddenly upon us, the food processor can be especially helpful, and I thought I’d share a quick and simple recipe from the book that’s perfect for entertaining. This Tuscan Grilled Skirt Steak with Salsa Verde has been a favorite meal in my household ever since I visited Italy with my family almost a decade ago. Skirt steak gets marinated in rosemary, thyme, garlic and olive oil and is served with a bold salsa verde, or Italian green sauce, which I end up slathering over everything on my plate.  It’s hands-down my favorite way to eat skirt steak, and it pairs well with just about any seasonal vegetable or side dish (I particularly love it with roasted vegetables and polenta). This is a great back-pocket meal to whip up for guests, since the sauce and marinade can be made a day or two ahead of time, meaning all you have to do is cook the steak when your guests arrive.

Thank you to my friends and family whose faces I’ve stuffed with food over the past couple of months, and thank you to Caroline Kaye who photographed some of the recipes in the book, and who provided the photos you see here.  Also, thank you for sharing this journey with me!

More to come soon!

*Photos credited to Caroline Kaye Photography

Tuscan Grilled Skirt Steak with Salsa Verde

Servings: 4
Author: Nicki Sizemore


  • 3 large garlic cloves , peeled
  • 1 tablespoon coarsely chopped fresh rosemary
  • 1 tablespoon fresh thyme leaves
  • ¼ cup extra virgin olive oil
  • 1 ¼- 1 ½ pound skirt steak
  • Kosher salt
  • Freshly ground black pepper
  • Italian Salsa Verde , for serving (see below)


  • Fit a mini food processor with the s blade. Add the garlic cloves, rosemary and thyme. Process until finely chopped. Scrape the sides and add the olive oil. Pulse to combine.
  • Trim the skirt steak of any excess fat and cut it in half horizontally or into thirds for easier grilling. Put the steak pieces into a large re-sealable plastic bag and add the garlic herb mixture. Mix the marinade around to evenly coat the steak, and let marinate at room temperature for 30-60 minutes, or refrigerate for up to 24 hours.
  • Preheat a grill or grill pan to medium-high. If the steak has been refrigerated, let it sit at room temperature for at least 15 minutes. Remove the skirt steak from the marinade, scraping off most of the garlic, and pat dry. Season with salt and pepper.
  • Place the steak on the grill and cook, covered, until browned with grill marks on the bottom, about 3-4 minutes. Turn over and cook until browned on the other side, about 3-4 minutes longer for medium rare.
  • Transfer to a cutting board and tent lightly with foil. Let rest 10 minutes. Thinly slice the meat against the grain and serve with Salsa Verde.

Italian Salsa Verde

Whenever I need to escape my backyard, I make this sauce. It instantly evokes Italy, especially when spooned over Tuscan Grilled Skirt Steak. The sauce is made up of herbs, capers, garlic, shallots and anchovy. Don’t be put off by the anchovy—it adds depth of flavor, but you won’t taste it. While I could eat this with a spoon, it’s also great over grilled white fish, or even tossed with pasta.
Servings: 4
Author: Nicki Sizemore


  • 1 garlic clove , peeled
  • ½ small shallot
  • 1 ½ teaspoons drained capers
  • 1 anchovy fillet , rinsed and patted dry
  • 1 teaspoon finely chopped fresh rosemary
  • 1 teaspoon thyme leaves
  • 1 cup lightly packed parsley , leaves and upper stems
  • 1 tablespoon coarsely chopped walnuts
  • ¼ teaspoon red wine vinegar
  • Kosher salt and freshly ground black pepper
  • ½ cup extra virgin olive oil


  • Fit the mini food processor with the s blade. Add the garlic and shallot. Process to finely chop. Scrape the sides.
  • Add the capers, anchovy, rosemary, thyme, parsley, walnuts and red wine vinegar. Season with salt and pepper. Process until finely chopped, scraping down the sides occasionally.
  • With the motor running, drizzle the olive oil through the feed tube or through the holes on the lid. Taste and season with additional salt and pepper, if needed. Transfer to a bowl and let sit at room temperature for at least 10 minutes (or up to 1 hour) to let the flavors meld. Do Ahead: The salsa verde can be refrigerated for 1 week. Bring to room temperature before serving.