Gilletz’s recipe for pumpkin pie foreshadows a trend in home baking that has saved many people time and effort: using a food processor to help mix all the ingredients together. The ingredients are standard for a pumpkin pie, but it’s really the simplicity of this recipe that shines. All ingredients for the pie other than the pastry can be processed at the same time, making it a quick dessert to make. A traditional dish to make for Thanksgiving, this is sure to help streamline an already busy prep and cooking session. Indeed, the time saving aspect of food processors is the main reason Gilletz so fervently recommends them.

While not the most authentic recipe, Gilletz’s Cantonese short ribs contain easy to source ingredients that strive to emulate a staple Cantonese dish. Rather than calling for the numerous sauces and spices that the original dish would have called for, this recipe uses soya sauce, pineapple juice, honey, apricot jam, garlic, and ginger to make the marinade. All of these are processed through the food processor until pureed. A food processor technique that is noteworthy is Gilletz's instruction to slice the onion and peppers with medium pressure; this describes pressing the vegetables through the feeding tube into the processor with a slicing blade attached. Too much pressure would mean larger chunks of vegetables, and too slow would result in inconsistent sizes. This recipe is interesting in that it adapts a non-Canadian dish for a Canadian palate, as well as simplifies the entire dish by mechanising the prep-work.