Autumn Pear Salad

Suggested Pieces: 3.5 Qt. Insulated Bowl

Ingredients
4 slices bacon, cooked and chopped
4 c. baby spinach
1/2 c. cranberries, dried
1 red pear
1 tart apple
1/2 c. pecans
4 tbsp. feta cheese
Dressing
3 tsp. Dijon mustard
2 tbsp. maple syrup
Salt & pepper to taste
2 tbsp. apple cider vinegar
4 tbsp. EVOO

Directions
Add the spinach to a 3.5 Qt. Insulated Bowl. Top with dried cranberries, halved pecans, feta cheese, sliced apples, and cooked bacon. Add all the ingredients for the dressing to a small mason jar. Shake to mix. Pour over the salad. (The dressing recipe makes enough for two salads.)

Sausage Cornbread Stuffing

Suggested Piece: 3 Qt. Saucepan with Perforated/Culinary Basket

Ingredients
1 pkg. Premium Pork Regular Sausage
2 c. chopped celery
1 c. finely chopped onion
4 c. coarsely crumbled cornbread
¼ c. chopped fresh parsley
1 tsp. poultry seasoning
1 c. chicken broth
1 egg, lightly beaten
½ c. chopped pecans (opt.)

Directions
De-grease the sausage by cooking it in the 3 Qt. Perforated Basket /or Culinary Basket over 1/2 inch of water in the 3 Qt. Roaster on medium-high temperature. While cooking the fats & oils will drip into the water instantly making your meat leaner! Remove basket and pour out greasy water. Saute celery and onion in bottom of 3 Qt. Saucepan over medium heat for 8-10 minutes or until softened and onions are translucent. Add cornbread, parsley and seasoning; mix lightly. Add broth and egg; mix just until blended. Stir in pecans, if desired. Cover a cook over medium-low heat for approx. 15 minutes or until thoroughly heated.

Optional: Just before serving, uncover and place in oven under the broiler to toast the top.

Berry Cobbler

Suggested Piece: Small Skillet

Ingredients
2 small bags frozen fruit
(e.g. blueberries, raspberries, strawberries, etc.)
- or -
2-3 c. fresh berries
2 tbsp. sugar
2 tbsp. cornstarch
1/2 box yellow cake mix
1/2 c. melted butter

Directions
Preheat oven to 350°F. Cover and cook berries over medium heat in bottom of small skillet until VapoValve begins to click. Pour off 1/2 c. fruit liquid in a cup; set aside. Add sugar to fruit, mix, and cook using the medium - click - low method for 5 additional minutes. Meanwhile stir cornstarch into reserved juice until well mixed. Add to fruit mixture and stir until thickened. Remove from heat and sprinkle dry cake mix on top and drizzle with melted butter. Remove lid and handles. Bake in oven at 350°F until cake is browned and butter is absorbed. Serve warm with a scoop of vanilla ice cream!

Winter Fruit Salad

Suggested Pieces: 3.5 Qt. Insulated Bowl


Ingredients

Salad:
2 red apples (#3 cone)
2 pears (#3 cone)
4 clementine oranges, peeled and separated into segments
3 kiwi fruit, peeled and sliced into thin rounds and then silce rounds into quarters
1/2 cup dried cranberries
1 cup pomegranate seeds
Dressing:
2 tablespoons maple syrup
1 tablespoon fresh lime juice

Directions
Combine all salad ingredients (except the dressing ingredients) in a large bowl.
In a separate small bowl, whisk together the dressing ingredients (maple syrup and lime juice).
Pour the dressing over the salad and gently toss to coat.
Serve immediately.

Shaved Brussels Sprouts Salad

Suggested Piece: 10" Gourmet Chef Skillet & 3.5 Qt. Insulated Bowl

Ingredients
3 tbsp. olive oil
1 tsp. ground cinnamon
1 clove garlic (#1 cone)
3 c. shaved Brussels sprouts
1 tbsp. fresh lemon juice
2 tbsp. crumbled feta
2 tbsp. golden raisins
4 sprigs fresh mint, leaves stripped & chopped
3 tbsp. almonds, chopped

Directions
In 10" Gourmet Chef Skillet, heat the oil and cinnamon over low until the cinnamon flavor is infused into the oil (about 5 min.). Add the garlic; remove from heat. In a 3.5 Qt. Insulated Bowl, toss the sprouts with the cinnamon oil and lemon juice. Season and add the feta and raisins; top with the mint and nuts.

Brown Buttered Mashed Potatoes

Suggested Piece: 3 Qt. Sauce Pan with Perforated Basket

Ingredients

3-4 Yukon Gold potatoes (#3 cone)
2-3 cloves garlic, whole
1/4 c. butter
1/4 c. heavy cream

1-2 tbsp. parsley, finely chopped
Salt & pepper to taste

Directions

Place 1/2 inch of water in bottom of 3 Qt. Sauce Pan and begin warming over medium heat. Meanwhile, process 3 large potatoes on #3 cone into Culinary Basket. Place whole pealed garlic cloves on top of potatoes. Set Perforated Basket in 3 Qt. Sauce Pan and cover. Cook on medium until Vapo-Valve clicks, then reduce heat to low. Cook on low heat for approx 15-20 minutes or until potatoes are soft. Empty water from 3 Qt. Sauce Pan and add butter to bottom of pan. Brown butter over medium heat until milks solids separate and butter turns a golden brown. Immediately remove from heat and transfer potatoes from Perforated Basket to 3 Qt. Sauce Pan. Add heavy cream, finely chopped parsley, and salt & pepper to taste. Stir to combine and mash.

Ultimate Green Bean Casserole

Suggested Piece: 11" Large Skillet

Ingredients
For the topping:
4 slices hearty bread, torn into small pieces
2 tbsp. butter, softened
¼ tsp. salt
⅛ tsp. pepper
6 oz. (about 3 cups) canned fried onions
For the beans and sauce:
2 lbs. fresh green beans, trimmed and halved crosswise
Salt & pepper to taste
3 tbsp. unsalted butter
1 lb. white mushrooms, sliced thin
3 garlic cloves, minced
3 tbsp.  flour
1½ c. chicken broth
1½ c. heavy cream

Directions

For the topping:

Combine the bread pieces, softened butter, salt and pepper in a blender or food processor and pulse until crumbles are coarse. Toss with canned fried onions in a large bowl and set aside.

For the beans and sauce:

Place frozen green beans in 11" Large Skillet and cook using the medium - click - low method for 5 mins. Remove from heat and place blanched green beans in paper towel lined colander. 

Melt 3 tablespoons butter in 11" Large Skillet over medium heat. Add mushrooms, garlic, ¾ teaspoons salt and ⅛ teaspoon pepper. Cook until the mushrooms release their moisture and then liquid evaporates, about 6 minutes.

Add 3 tablespoons flour and cook for 1 minute, stirring constantly. Add in the broth and simmer, stirring constantly. Stir in the heavy cream and cook until liquid thickens and reduced to about 3½ cups, or for about 12 to 15 minutes. Add salt and pepper to taste, if desired.

Stir in green beans. Sprinkle with topping, cover and cook over medium heat about 15 mins. Remove cover and place under broiler until topping is golden brown.

Tip: For a new spin on an old favorite substitute green beans for halved Brussels sprouts! Also, if you want to make this ahead mix up your bread-crumb topping and store it in the refrigerator for up to 2 days. Combine with onions just before baking. You may make the bean and sauce mixture and refrigerated, covered, for up to 24 hours. To serve, heat casserole in 425 degree oven for 10 minutes, then add topping and bake as directed above.

Fall Harvest Cube Stuffing

Suggested Piece: 3 Qt. Ultimate Culinaire

Ingredients
1 10-ounce package of Mrs. Cubbison's Herb Seasoned Cube Stuffing
1/2 c. sweet potato (#3 cone)
1/2 c. shallots (#2 cone)
1/2 c. celery (#2 cone)
12 oz. Cremini mushrooms (#3 cone)
4 tbsp. olive oil
2 tbsp. butter
4 c. spinach, washed, stemmed, torn
1 tbsp. sage, fresh chopped
2 tbsp. parsley, fresh, chopped
2 tsp. thyme, fresh
2 c. vegetable broth
Salt & pepper to taste

Directions
Place sweet potato, shallots, celery and mushrooms in Culinaire with olive oil until coated; season with salt and pepper. Cover and cook using the medium-click-low method for approximately 15 minutes. Add Mrs. Cubbison's Herb Seasoned Cube Stuffing, spinach, sage, parsley, thyme, chicken broth, salt and pepper; mix until combined well. Cover and cook over medium-low heat until warmed through. Uncover and place in oven under broiler for a few minutes until lightly browned on top.

Carmel Apple Crumb Bars

Suggested Piece: Double Burner Griddle, 1 Qt. Saucepan,

Ingredients
Glaze:
2 Tbsp unsalted butter
1/4 cup packed light brown sugar
1 to 2 Tbsp milk
1/2 cup powdered sugar
Crust:
1/2 cup unsalted butter melted, cooled
1/2 cup packed light brown sugar
1 and 1/2 cup all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
Filling:
1 cup sour cream
3/4 cup granulated sugar
3 Tbsp all-purpose flour
1 large egg
1 tsp vanilla extract
1/2 c apple butter or applesauce
1/2 medium Granny Smith apple shredded

Directions
Glaze:
In a 1 Qt. Saucepan, melt butter over medium-low heat. Add sugar and bring to a boil. Turn the heat down to low and simmer the mixture for about 2 minutes, stirring constantly. Stir in 1 tablespoon of milk. Heat to boil. Take of the heat, cool for 5 minutes. Transfer into a medium mixing bowl. Cool to lukewarm, about 30 minutes. If the sauce hardens, reheat on low heat. Add powdered sugar and whisk. If the mixture is crumbly, add another tablespoon of warm milk. Whisk until drizzling consistency. Makes about 1/2 cup of glaze.

Line Double Burner Griddle with parchment paper. Set aside.
Preheat the oven to 375 degrees F.

Crust:
In a medium mixing bowl, whisk melted butter with sugar. Add remaining ingredients and stir everything until a thick dough forms. Reserve 3/4 of a cup for the crumb topping. Press the remaining dough onto the bottom of prepared pan.

Filling:
In a medium mixing bowl, whisk all ingredients until smooth. Pour over the crust.

Top with little bits of the reserved dough to make the crumb topping. Bake the bars for 25 to 28 minutes. Cool completely in the pan. Drizzle with caramel sauce or glaze

Kale, Apple & Quinoa Salad

Suggested Piece: 1 Qt. Saucepan 3.5 Insulated Bowl


Ingredients
1/2 c. tricolor dry quinoa
6 c. slightly packed chopped kale
(It will take about 1 1/2 bunches. Remove thick ribs before chopping.)
2 crisp gala apples (#3 cone)
1 c. walnuts, lightly toasted and roughly chopped
1/2 c. dried cranberries
4 oz. goat cheese, crumbled
Dressing
1/2 c. olive oil
1/4 c. fresh lemon juice
2 tbsp. honey
1 1/2 tsp. dijon mustard
Salt to taste

Directions
Cook quinoa in 1 Qt. using knuckle method and cool completely. While quinoa is cooling, whisk together all of the dressing ingredients in a jar or bowl. Add kale to 3.5 Qt. Bowl, whisk dressing once more then pour 3/4 of the dressing over kale and toss until kale is evenly coated. Cover bowl and chill 15 minutes (adding the dressing and letting it rest helps soften kale a bit).
Remove salad from refrigerator, add apples, quinoa, walnuts and cranberries. Pour remaining dressing over salad then toss. Add goat cheese and toss just lightly. Serve or store covered in refrigerator for up to 4 hours.

Cranberry Orange Cake

Suggested Piece: Small Skillet


Ingredients
1/2 box pound cake mix
1/4 c. sour cream
2 large eggs
Zest of 1/2 orange (#1 cone)
Juice of 1/2 an orange (#1 cone)
1/2 c. fresh cranberries
1 tbsp. sugar
For the Icing:
1/2 c. powdered sugar
Juice of 1/2 an orange (#1 cone)

Directions
Spray a skillet with cooking spray. Sprinkle the 1 tablespoons of sugar on the bottom of the pan. Add cranberries on the bottom of the skillet. Set aside.
In separate bowl combine cake mix with sour cream, eggs, orange zest and juice. Pour mix over cranberries in skillet. Cover and bake over medium-low heat until center firm and cooked through. Invert onto a plate; let cool. Meanwhile, whisk your glaze ingredients and drizzle on top.

Tip: This makes a delicious cake with a tart cranberry cake. If the tartness of the cranberries is not your thing use Crasins instead for a sweeter cake.

Pumpkin Snickerdoodles

Suggested Pieces: Stainless Steel Cookie Sheets

Ingredients
2 1/2 cups flour
2 tsp. cornstarch
1/2 tsp. cream of tartar
3/4 tsp. baking soda
1/8 tsp. salt
2 tsp. cinnamon
1/2 tsp. nutmeg
1/8 tsp. ground cloves
3/4 c. butter, softened
3/4 c. brown sugar
1/2 c. sugar
1 large egg
2 tsp. vanilla
1/2 c. canned pumpkin (not pumpkin pie filling)
Cinnamon Sugar Coating
1/4 c. granulated sugar
1 1/2 tsp. cinnamon

Directions
Whisk together the flour, cornstarch, cream of tartar, baking soda, salt, cinnamon, nutmeg & ground cloves. In a separate large bowl beat together the butter and sugars until fluffy. Turn the mixer down to low then beat in the egg, vanilla and pumpkin. Slowly add in the flour mixture. The dough will be very sticky. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or up to 2 days. When ready to bake, take the dough out of the fridge. Preheat the oven to 350F degrees and line 2 cookie trays with parchment paper. In a small bowl whisk together the sugar and cinnamon for the cinnamon sugar coating. Form the dough into balls of about 1 1/2 tablespoons in size, then roll in the cinnamon sugar coating and flatten slightly. Place the cookies on the cookie sheets about 2 inches apart. Bake for about 8-10 minutes until the tops look just set.

Apple Pecan Cake

Suggested Pieces: 9" Small Skillet

Ingredients
1/2 box butterscotch cake mix
2 eggs
1 apple (#1 cone)
1 apple (#4 cone)
1/4 c. brown sugar
2 tbsp. butter
Pecans (#2 cone)

Directions
Combine cake mix, apple (#1 cone), and eggs in large mixing bowl. Preheat skillet over medium-low heat. Saute pecans in butter and brown sugar in bottom of skillet. Lay apple slices (#4 cone) over pecans, pour cake mix on top and cover. At a true medium-low temperature the Vapo-Valve will NOT click. Bake for approximately ½ the time specified in the recipe or until the top of cake is moist and springs back when touched. Invert onto a serving plate and serve with a scoop of vanilla ice cream.

Chicken Supremes in Persillade

Suggested Piece: 10" Gourmet Chef Skillet

Ingredients

2 chicken breasts, boneless/skinless

1/2 tsp. salt

1/2 tsp. black pepper

3 scallions, minced

2 garlic cloves (#1 cone)

2 tbsp. butter

2 tbsp. fresh parsley, chopped

1 tbsp. water

Directions

Preheat skillet over medium-high heat. Sprinkle the chicken breasts with the salt and pepper, add to the skillet and brown 3 minutes. Turn the breasts over, reduce the heat to medium, cover and cook the chicken for about 3 minutes; it should be nicely browned on both sides and cooked through but still moist. Place the chicken breasts on warm plates. Add scallions garlic and butter to the skillet and cook for about 1 minute. Add the parsley and water and mix well to melt any solidified juices in the pan, then pour the sauce over the chicken. Serve immediately.  

Chocolate Berry Trifle

Suggested Piece: 11" Large Skillet

Ingredients
1 box devils food cake mix
1 zucchini (#1 cone)
3 eggs
1 pint strawberries, halved
1 pint blueberries
1 pint raspberries
1 qt. heavy whipping cream
2 tbsp. unsweetened cocoa
2 tbsp. sugar

Directions
Combine cake mix, zucchini, and eggs in large mixing bowl. Bake cake using the stove top method. Let cool completely. Cut into 1-inch cubes. In a stand mixer whip heavy cream, cocoa, and sugar until stiff peaks form. In a large glass bowl or trifle dish, layer half of the cake cubes, half of the whipped topping, and half of the berries. Repeat!

Pear, Apple, & Chicken Salad

Suggested Piece: 3.5 Qt. Insulated Bowl

Ingredients
2 chicken breasts, cooked & chopped
1 pear (#3 cone)
1 apple (#3 cone)
3 c. romaine lettuce, chopped
1/2 c. walnuts (toasted and drizzled with 2 tsp. honey)
1/2 c. Gorgonzola cheese
Dressing
1/4 c. fresh lemon juice (#1 cone)
1/4 c. EVOO
4 tbsp. honey
Balsamic vinegar
1/8 tsp. ginger
1/4 tsp. salt
1/2 tsp. pepper

Directions
Combine dressing ingredients in a lidded jar. Shake well. Set aside. Place salad ingredients in a large bowl. Pour half the dressing over the salad and toss well, adding dressing to taste.

Grape & Broccoli Salad

Suggested Pieces: 3.5 Qt. Insulated Bowl

Ingredients
3 lbs. fresh broccoli florets, chopped
2 c. red seedless grapes, halved
1 1/2 c. celery (#2 cone)
1 red onion (#2 cone)
1 lb. bacon, cooked and chopped
1/4 c. sunflower seeds
1/2 c. chopped pecans (#3 cone)
Dressing
1 c. mayonnaise
1/2 c. sugar (or honey)
2 tbsp. apple cider vinegar
Black pepper to taste

Directions
In a small bowl, whisk together mayonnaise, sugar, vinegar, and pepper until smooth. In a 3.5 Qt. Insulated Bowl, combine broccoli, grapes, celery, onion, and bacon. Pour dressing over salad mixture; toss until evenly coated. Cover with plastic wrap and refrigerate, about 2 hours. Just before serving, add sunflower seeds and nuts. Mix well. Serve chilled.

Yellow Tomato Spaghetti Squash

Suggested Piece: 10 Qt. Roaster, 6.5 Qt. Culinary Basket, 11" Large Skillet

Ingredients

¼ c. Sliced almonds

3 tbsp. Butter

1 c. Panko breadcrumbs

⅓ c. Flat-leaf parsley, finely chopped

Salt & Pepper to taste

3 pts. Yellow cherry tomatoes, halved

3 tbsp. Olive oil

4 cloves garlic (#1 cone)

2 Spaghetti squashes

1 lemon, zested and juiced (#1 cone)

⅓ c. Fresh basil, torn

EVOO for drizzling (opt.)

1 c. Parmigiano-Reggiano

Directions

Fill bottom of 10 Qt. Roaster with approx. 1/2-inch of water; set 6.5 Qt. Culinary Basket inside. Set whole spaghetti squash in Culinary Basket. Cover & cook over medium heat until Vapo-Valve clicks; reduce heat to low and cook for 20 min. Meanwhile toast almonds over medium heat in 11" Large Skillet. Remove from skillet and finely chop. Add butter and breadcrumbs to skillet and saute over medium heat until golden brown. Transfer to a small bowl; mix in the almonds and herbs. Season with salt and pepper. In same skillet heat olive oil, garlic and cherry tomatoes until tomatoes break down (about 10 minutes). Add lemon zest, lemon juice, and basil. Halve and loosen spaghetti squash with a fork from the tough skin. Toss squash with tomato sauce. Top with nutty breadcrumbs and parmigiano-reggiano cheese.

Corn on the Cob

Suggested Piece: 11” Large Skillet

Ingredients

4-6 ears of corn

Butter (opt.)

Salt (opt.)

Directions

Shuck the husks and reserve. Rinse corn and reserved husks in cool water. Place enough husks in 11” Large skillet to cover the bottom. Place corn on top of husks, cover, and cook over medium heat. When Vapo-Valve clicks, reduce heat to low and cook for approx. 6-8 minutes. Serve corn immediately with butter and flaky salt.

Creamy Chicken & Corn Chowder

Suggested Piece: MP5 or 5 Qt. Roaster

Ingredients

2 Chicken breasts, cooked & shredded

3 tbps. Butter

¼ c. Flour

2 boxes Chicken broth

2 med. Potatoes (#3 cone)

3 c. Fresh or frozen corn

½ c. Cream

Salt & Pepper to taste

Chopped chives for garnish (opt.)

Directions

In bottom of MP5 or 5 Qt. Roaster melt butter over medium heat. Add flour and cook, stirring for approx. 2 mins. Gradually add the chicken stock, whisking until smooth. Add the potatoes and bring to a boil. Add the corn, cover and cook until Vapo-Valve clicks. Reduce heat to low and cook until potatoes and corn are tender, approx. 10 mins. Add the shredded chicken and cook for an addition 2 mins. Add the cream and stir to combine. Salt & pepper to taste and garnish with chives.

Chinese Almond Cookies

Suggested Piece: Stand Mixer & Stainless Steel Cookie Sheets

Ingredients
2 eggs
1 c. butter
1 3/4 c. flour
1 tsp. almond extract
1 1/3 c. almond flour, lightly packed
1/2 tsp. baking soda
1 1/8 c. sugar
Sliced almonds

Directions

1. Place the almond flour, butter, and salt into the bowl of a stand mixer with the paddle attachment. Beat on low speed for 3 minutes. The mixture will be coarse and chunky looking.
2. Add one of the eggs, reserving one for later, and the almond extract. Beat together until just incorporated.
3. Whisk together flour, sugar, and baking soda in a medium bowl and add to the stand mixer. Mix until just combined.
4. Pour mixture out onto plastic wrap and form into a disc. Wrap it up and chill in the fridge for 2 hours.
5. Preheat oven to 325 degrees. Beat the egg you saved in a small bowl and have a pastry brush ready.
6. Take pieces of dough and roll them into balls, about 1 inch wide. Place on the cookie sheets and gently press them down with your palms to flatten into coin shapes.
7. Take your pastry brush and brush the tops of the cookies generously with the egg wash then place a sliced almond on top, pressing gently to keep it in place.
8. Bake for 15-17 minutes or until the cookies start to turn a dark golden color on top.
9. Remove and let cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
10. Store in an airtight container for up to 2 weeks.

Honey Garlic Chicken Stir Fry

Suggested Piece: 11" Large Skillet

Ingredients
1 lb. boneless, skinless chicken breast, cut into bite sized pieces
2 c. broccoli florets
1 c. carrot (#4 or #5 cone)
4 cloves garlic (#1 cone)
1/4 c. chick broth, low sodium
3 tbsp. honey
1/4 c. soy sauce (or liquid aminos)
2 tsp. cornstarch
Salt & pepper to taste

Directions
In 11" Large Skillet add broccoli and carrots, cover and set heat to medium. When Vapo-Valve clicks reduce heat to low and cook for approx 4 minutes (vegetable should still be crisp with vibrant color). Remove vegetables from skillet and set aside. Return skillet to stove and increase temperature to medium-high heat. Season chicken pieces with salt and pepper and add to skillet; turn to brown all sides, and cook through. Add garlic to chicken and saute briefly. Add broccoli and carrots back to the skillet, cover and cook until warmed through. In a small bowl whisk together chicken broth, honey, and soy sauce. In a separate bowl mix cornstarch with 1 tbsp. cold water. Pour the soy sauce mixture over the chicken and vegetables; cook 30 seconds. Add cornstarch mixture to skillet and bring to a boil; cook for 1 more minute or until sauce has just started to thicken. Serve immediately over rice! Yum!

Asian Salad with Spicy Peanut Dressing

Suggested Piece: Food Processor, Santoku Knife, & 6 Qt. Bowl

Ingredients
1 Napa cabbage, chopped
1 red cabbage (#4 cone)
1 carrot (#1 cone)
1 broccoli Stem (#2 cone)
4 green onions, thinly sliced
1/2 bunch cilantro, chopped
1 chicken breast, cooked & chopped
Dressing
1/3 c. peanut butter
1/4 c. rice wine vinegar
2 tbsp. soy sauce (or liquid-aminos)
2 tbsp. brown sugar
1 tbsp. sriracha sauce
1 garlic clove, (#1 cone)

Directions
Combine cabbages, carrot, broccoli, green onions, cilantro, and chicken in 6 Qt. Bowl. In a separate small bowl add peanut butter, vinegar, soy sauce, sugar, sriracha and garlic; stir to combine. Add water to your desired thickness. Cover and refrigerate the salad and dressing separately. Toss in the dressing just before serving.

Asian Cucumber Sesame Salad

Suggested Piece: 3.5 Qt. Insulated Bowl

Ingredients
2 Cumbers (#3 cone)
1 Medium Jicama (#3 cone)
1/2 Red Onion (#3 cone)
1 c. Mini Bell Peppers, diced
Dressing
2 tbsp. Rice Vinegar
1 tbsp. Lime Juice (about 1/2 a lime)
1 tbsp. Soy Sauce, low sodium or Liquid Aminos
1 tsp. Fresh Ginger (#1 cone)
1 tbsp. Sesame Oil
2 tbsp. Sesame Seeds
2 tbsp. Agave
Pinch of Red Pepper Flakes, or to taste

Directions
Process cucumbers, jicama, and red onion on #3 cone into 3.5 Qt. Insulated Bowl. Toss with diced mini bell peppers. In a small separate bowl whisk together all the ingredients for the dressing. Pour dressing over salad and toss to coat. Enjoy immediately!!!

Cucumber Caprese Salad

Suggested Piece: 3.5 Qt. Cold Bowl

Ingredients

2 tbsp. Olive Oil

1 tbsp. Balsamic Vinegar

1 tbsp. Dried Oregano

1 tbsp. Dried Basil

Dash Salt

Dash Pepper

1 Cucumber (#3 cone)

1½ c. Cherry Tomatoes, quartered

8 oz. Mozzarella (#3 cone)

½ Large Red Onion (#2 or #4 cone)

Directions

In a small bowl mix together olive oil, balsamic vinegar, dried oregano, dried basil and a dash of salt and pepper; set aside. Process cucumber and mozzarella on #3 cone into Medium Cold Bowl. Quarter washed cherry tomatoes. Add to the bowl with the cucumbers. Process red onion into bowl with cucumbers and tomatoes (of you do not like onion, feel free to omit from the recipe.) Pour marinade over vegetables and cheese; mix well. Allow to sit for 10 minutes before serving.

Bacon Mushroom Spinach Frittata

Suggested Piece: 11" Large Skillet

Ingredients

6 large eggs

1/2 c. milk

1/2 tsp. dried basil

1/2 tsp. dried oregano

1/2 tsp. dried thyme

Dash of hot sauce

Kosher salt and freshly ground black pepper, to taste

4 slices bacon, diced

2 cloves garlic, diced

8 oz. cremini mushrooms, thinly sliced

2 c. baby spinach

1 Roma tomato, diced 

Directions

In a large bowl, whisk together eggs, milk, basil, oregano, thyme and hot sauce; season with salt and pepper, to taste. Set aside. Heat a 11” Large Skillet over medium heat. Add bacon and cook until brown and crispy, about 6-8 minutes, pour off excess fat. Transfer bacon to a paper towel-lined plate, let cool, and crumble. Add garlic and mushrooms to the skillet, sauté. Add spinach and tomato to skillet, pour in egg mixture on top, and sprinkle with bacon crumbles. Cover and cook over medium heat until Vapo-Valve clicks then reduce heat to low. Cook until center is firm.

Tip: For a healthier alternative omit the bacon.

Ridiculously Easy Maple Pecan Scones

Suggested Piece: Cookie Sheet & 1 Qt. Saucepan

Ingredients

SCONES

1 c. heavy cream, plus more for brushing on top of scones

8 tbsp. butter

2 c. flour

¼ c. sugar

1 tbsp. baking powder

½ tsp. salt

½ c. chopped pecans

GLAZE

2 tbsp. maple syrup

2 tbsp. butter

2-3 tbsp. heavy cream or half & half, or milk

2 tbsp. dark brown sugar

1 tsp. vanilla

¾ c. confectioners’ sugar

Directions

Preheat the oven to 400 degrees. Line a cookie sheet with parchment paper. Measure 1 c. heavy cream and place in the freezer while proceeding with recipe. (You want the cream to be in the freezer about 10 minutes.) Place butter in a 1 Qt. Saucepan and melt over medium-low heat. Once melted set aside to cool a bit while prepping other ingredients. Whisk flour, baking powder, sugar, salt and pecans in large bowl. After heavy cream has been chilled in freezer for 10 minutes, combine it with the melted butter. Stir with a fork until butter forms small clumps or globules. Add butter/cream mixture to dry ingredients and stir with rubber spatula until all flour is incorporated and batter pulls away from sides of bowl. Don’t over mix. Generously flour a work surface. Dump dough onto prepared work surface and turn to coat all surfaces with flour. Knead on counter 5-6 times (about 30 seconds). Flip over on work surface to coat with flour then pat into a 6-inch circle. Cut dough in 8 equal pie-shaped pieces. Transfer wedges onto prepared cookie sheet pan and brush tops with heavy cream. Bake for 15-20 minutes or until golden brown. Let the scones cool before icing. While the scones are baking, make the maple glaze: place maple syrup, half and half, butter and brown sugar in a clean 1 Qt. Saucepan. Cook over medium heat whisking well to smooth out any lumps. Cook for another minute or until mixture is vigorously bubbling. Add powdered sugar to make a thick, but drizzle-able glaze. If glaze is too thin, add a bit more powdered sugar, if too thick add a little more cream. Drizzle glaze over scones. Let scones sit for 15 minutes to let glaze set before serving.

Farmhouse Hash with Poached Eggs

Suggested Piece: 3 Qt. Saucepan, Perforated Basket, & 11” Large Skillet

Ingredients

1 tbsp. butter

1/2 medium onion (#2 cone)

1 carrot (#2 cone)

2 stalks celery (#2 cone)

2 large red-skinned potatoes (#3 cone)

1/2 pound sweet Italian sausage, casings removed

1 tsp. paprika

1 tsp. chopped garlic

1/2 tsp. red pepper flakes

Kosher salt

6 large eggs

Freshly ground black pepper

Directions

Add butter onion, carrot, celery, potatoes, paprika, garlic, red pepper flakes and 1/2 teaspoon salt to 11” Large Skillet. Cover and cook over medium heat until Vapo-Valve clicks, reduce heat to low. Cook until the potatoes and carrots are tender about 15 minutes. Meanwhile, add sausage to perforated basket and set inside 3 Qt. Saucepan with ½ inch water in the bottom. Cook over medium-high heat until sausage is cooked through, breaking up pieces with spatula. Add sausage to large skillet, stir. Create 6 dents in mixture and crack 1 egg into each dent. Cover and continue cooking until white of egg is cooked (longer if you like the yoke cooked too). Uncover and season with salt and black pepper.

Lemon Cheesecake Mousse

Suggested Piece: 1 Qt. Saucepan, Stand Mixer, and Blender

Ingredients

Mousse

2 pkg. (4 serving size) instant lemon Jello

1 c. boiling water

2 pkg. (8oz) cream cheese, softened

1 c. cold water

1 1/2 c. heavy cream

1 c. powdered sugar, divided

berries, for garnish

Directions

Add lemon Jello to a small bowl and pour in the boiling water. Stir until Jello is completely dissolved. Pour Jello mixture into a blender. Add in cream cheese and cold water and blend for 1 minute or until smooth. Pour mixture into a large bowl. Whip heavy cream in a separate medium mixing bowl until soft peaks form. Add in 1/3 cup of the powdered sugar and whip until stiff (but not lumpy) peaks form (shake cream from beaters, no need to clean. Mix together with lemon/cream cheese until well blended and smooth. Spoon into 8 - 12 dessert dishes (depends on how full you want them). Place in the fridge for 2 hours. When ready to serve, top with berries.

Honey Lime Rainbow Salad

Suggested Piece: 3.5 Qt. Cold Bowl

Ingredients

1 lb. fresh strawberries (#3 cone)

1 lb. fresh pineapple, diced

12 oz. fresh blueberries

12 oz. red grapes, halved

4 kiwis, peeled and diced

1 (15 oz.) can mandarin oranges in juice, drained well and sliced into halves

2 ripe bananas (#4 cone)

Honey Lime Dressing

1/4 c. honey

2 tsp. lime zest (zest of 2 medium limes #1 cone)

1 tbsp. fresh lime juice (#1 cone)

Directions

Add all fruit to a 3.5 Qt. Cold Bowl. In a separate small mixing bowl, whisk together the honey, lime zest and lime juice. Pour over fruit just before serving and toss to evenly coat (as it sits for a few minutes the juices will gather at the bottom, so toss again before plating).

Tip: Freeze bananas before processing on #4 cone to get cleaner slices.

Kale & Quinoa Salad

Suggested Piece: 3.5 Qt. Cold Bowl

Ingredients

For the Salad:

1 c. quinoa

1 large bunch (about 6 cups) kale, tough stems removed, chopped, and rubbed

15 oz. can chickpeas, rinsed & drained (optional)

1 c. blueberries

4 oz. goat/feta cheese, crumbled (optional)

½ c. sliced almonds

1 avocado, cubed

For the Dressing:

¼ c. extra virgin olive oil

¼ c. lemon juice

2 tbsp. honey

1 ½ tsp. Dijon mustard

¼ tsp. Kosher salt

Dash of black pepper

Directions

Prepare quinoa using the knuckle method. Transfer to a large bowl to cool. Meanwhile, make the dressing. Whisk together all dressing ingredients in a large salad bowl. Add the kale and, using your hands, toss it with the dressing. Once the quinoa is cool, add it to the bowl with the kale, along with the chickpeas (if using), blueberries, goat cheese (if using), almonds, and avocado. Toss gently to combine. Serve.

Guiltless Macaroni & Cheese

Suggested Piece: 3 Qt. Saucepan with Culinary Basket & Small Skillet

Ingredients

2 heads cauliflower (#3 cone)

2 c. milk

3 oz. cream cheese

2-3 tbsp. flour

1 tsp. salt

1 tbsp. butter

3 garlic cloves (#1 cone)

1 c. cheese, sharp cheddar (#1 cone)

Salt & pepper to taste

Directions

Heat ½ inch of water in bottom of 3 Qt. Saucepan over medium heat. Process cauliflower on #3 cone into Culinary Basket. Set basket in 3 Qt.; cover and cook on medium heat until Vapo-Valve clicks. Reduce heat to low and cook for approx. 10 minutes. Meanwhile, place milk, cream cheese, flour, and salt in a blender and blend until smooth.  In a bottom of Small Skillet sauté butter and garlic over medium heat (careful not to overcook!) Then add milk mixture to the skillet. Stir constantly for about 3 or 4 minutes or until it just comes to a simmer. Keep stirring and let it cook for a few minutes more. It should be much thicker now. When it’s nice and thickened remove the pan from the heat. Add the cheese and stir until smooth. It will continue to thicken upon standing. Season with additional salt & pepper if needed. Remove basket and pour water from 3 Qt. Transfer cauliflower into 3 Qt. and fold in cheese sauce.

Braised Short Ribs

Suggested Piece: 4.5 Qt. Mini Braiser -or- 5 Qt. Roaster

Ingredients

8 whole beef short ribs

Salt and Pepper to taste

1/4 c. flour

6 pieces thin sliced bacon, diced

1 onion (#2 cone)

3 carrots (#2 cone)

2 shallots, diced

2 c. white or red wine (preferably dry)

2 c. beef broth

2 sprigs thyme

2 sprigs rosemary

Instructions

Salt and pepper ribs, then dredge in flour. Set aside. In bottom of piece, cook bacon over medium heat until complete crispy and all fat is rendered. Remove bacon and set aside. Pour off most of the grease. Raise heat to medium-high. Brown ribs on all sides, about 45 seconds per side. Remove ribs and set aside. Turn heat back to medium. Add onions, carrots, and shallots to pan and cook for 2 minutes. Pour in wine and scrape bottom of pan to release all the flavorful bits of glory. Add broth, 1 teaspoon kosher salt, and plenty of freshly ground black pepper. Taste and add more salt if needed. Add ribs to the liquid; they should be almost completely submerged. Add thyme and rosemary sprigs (whole) to the liquid. Cover and cook over medium heat until Vapo-Valve clicks; reduce heat to low continue cooking (20 minutes per pound) but the longer the better! Ribs should be fork-tender and falling off the bone. Serve 2 ribs on bed of creamy polenta or mashed potatoes, spooning a little juice over the top. YUM!

Grilled Chicken Breasts with Herbs & Lemon

Suggested Piece: Smokeless Broiler

Ingredients

2-4 skinless chicken breasts (about 1 1/2 lbs. total)

1/3 c. extra virgin olive oil

3 garlic cloves, minced

1/2 tsp. salt

1/4 tsp. black pepper

2 tbsp. finely chopped fresh parsley

1/2 tsp. finely chopped fresh thyme

1/2 tsp. finely chopped fresh oregano

1/4 tsp. finely chopped fresh rosemary

3 tbsp. lemon juice

Directions

Place chicken breasts in-between 2 sheets of plastic wrap and, using a meat mallet, pound out to an even 1/2-inch thickness. Place chicken in a large resealable ziploc bag. Add all the other ingredients and massage to evenly coat. Seal bag and marinate in the refrigerator for at least an hour, but ideally four. Coat Smokeless Broiler grates with nonstick spray. Place chicken directly on Smokeless Broiler and cook for 5 minutes; flip and cook for another 5 minutes or until a thermometer registers 160°F. Transfer to a plate and let rest for a few minutes. Slice and serve!

Blueberry Cheesecake French Toast

Suggested Piece: 12” Electric Skillet -or- Bake and Roast Pan

Ingredients

1 loaf day old French bread cubed

1 pkg. cream cheese

1/3 c. granulated sugar

1 1/2 c. frozen blueberries, tossed lightly with flour (leave frozen)

8 large eggs

1 1/2 c. milk

1 tsp. vanilla extract

Countertop Directions

Spray a 12” Electric Skillet with nonstick cooking spray. Layer half the cubed bread in bottom. With a mixer cream sugar, cream cheese and vanilla. Drop by teaspoonfuls over bread. Toss the frozen blueberries in flour. Layer blueberries. Cover with remaining bread. Whisk the eggs and milk until combined. Pour over bread. Press bread with spatula to help soak up mixture. Cover and refrigerate overnight…

The next morning set 12” Electric Skillet temperature to medium-low (250F). Cover and cook for approx. 45-50 minutes. (The Vapo-Valve should not click as you are “baking.”)

Oven Directions

Spray a Bake and Roast Pan with nonstick cooking spray (really get those corners). Layer half the cubed bread in bottom. With a mixer cream sugar, cream cheese and vanilla. Drop by teaspoonfuls over bread. Toss the frozen blueberries in flour. Layer blueberries. Cover with remaining bread. Whisk the eggs and milk until combined. Pour over bread. Press bread with spatula to help soak up mixture. Cover and refrigerate overnight…

The next morning preheat oven to 350F. Bake for approx. 45-50 minutes.

Summer Veggie Medley

Suggested Piece: 11” Large Skillet

Ingredients

2 zucchini

2 yellow squash

1 pack asparagus

1/4 c. butter

4 cloves garlic

Directions

Add butter into cold 11” Large Skillet, and then shred the zucchini and the squash one the number #3 cone, and the garlic in the #1 cone. Chop asparagus into bite size pieces, and add to skillet. Cook over medium heat. When Vapo-Valve clicks reduce heat to low for approx. 10-15 minutes.

Notes: A mixture of 2 1/2 teaspoons (total) dried Italian herbs can be substituted for the fresh. To give it some kick, you could add crushed red pepper flakes. And to add some tang, whisk in a few teaspoons of mustard! 

Lemon Rice Pilaf

Suggested Piece: 3 Qt. Saucepan

Ingredients

1 1/2 tbsp. EVOO (optional... but evens out garlic flavor)

1 tsp. garlic (#1 cone)

1/2 onion (#2 cone)

2 c. rice

1-2 boxes chicken broth (knuckle method)

1 tsp. lemon zest

3-4 tsp. lemon juice

3 tbsp. chopped parsley

3 tbsp. chopped dill

Salt & pepper to taste

Directions

Saute in 3 Qt. over medium heat EVOO, garlic, and onion. Once onion is soft, stir in rice and chicken broth. Cover and cook rice over medium heat until Vapo-Valve clicks. Reduce heat to low and cook rice for approx. 15-20 min. Add lemon juice, zest, parsley, dill, salt & pepper and fluff with a fork.

Baked Honey Sriracha Lime Chicken

Suggested Piece: 11" Large Skillet

Ingredients

2 lbs. of meat, poultry, or fish

2 tbsp. butter

1/3 c. honey

1-5 tbsp. sriracha sauce (the more the spicier!)

2 limes (one juiced, one for slicing)

2 tbsp. soy sauce, low sodium

1 tsp. garlic (#1 cone)

1 tbsp. chopped cilantro

Directions

Place meat, poultry, or fish in skillet, lay pieces of butter on top. In small bowl whisk honey, sriracha sauce, lime juice, soy sauce, and garlic. Pour 1/2 mixture over meat, poultry, or fish. Top with thinly sliced lime and cilantro. Cover and cook over medium heat until Vapo-Valve clicks. Reduce heat to low until meat, poultry, or fish is cooked through (approx. 40-45 minutes.) Drizzle remaining sauce mixture over top before serving.

Gluten Free Alternative: substitute soy sauce for Bragg's liquid aminos.