If you are a taco tuesday enthusiast like I am, and your typical taco tuesday routine includes crafting a salsa to match the taco, then you need a cuisinart.

If you have pounds of cheese to shred, then you need a cuisinart.

If you are making something that requires a whole lot of dicing, than you need a cuisinart.

If you are uniformly thinly slicing lots of little somethings, then you need a cuisinart.

I make homemade salsa and humus weekly, in different amounts, because this version comes with both a big and a small bowl— allowing you to get rid of any mini cuisinart you no longer need taking up space.

I shred a boat load of cheese and freeze some for later, and have some for now in the fridge.

I thinly slice eggplant, peppers, and squash for ratatouille.

I slice cucumbers for water and salads.

I dice potatoes, peppers and onions for soups and casseroles.

I shred carrots for salads and Bolognese.

I shred zucchini for muffins and breads, cucumbers for tzatziki, and potatoes for hashbrowns.

There is nothing that this little machine doesn’t help with.

I still use a blender for smooth purees, but for everyday prep and less smooth applications, this is my go to machine.

It’s worth it’s weight in gold, and in the kitchen.