Spaghetti Pasta Salad

Suggested Piece: 11" Large Skillet & 6.5 Qt. Insulated Bowl

Ingredients
1 lb. thin spaghetti
2 tbsp. salt
2 cucumber (#3 cone)
1 orange pepper, seeded (#3 cone)
1/2 red onion (#4 cone)
10 oz. cherry tomatoes, halved
8 oz. mini pepperoni
4 oz. sliced black olives, drained
1/2 c. Parmesan or Pecorino Romano (#1 cone)
Dressing
1/2 c. EVOO
1/2 c. red wine vinegar
2 tbsp. Italian seasoning
2 tsp. sugar
1 garlic clove (#1 cone)
1 tsp. salt
1 tsp. pepper

Directions

Cook the spaghetti according to the pack age directions in boiling water seasoned with 2 tbsp. salt. Drain, rinse and cool. Add the spaghetti to 6.5 Qt. Insulated Bowl with the cucumbers, orange bell pepper, red onion, cherry tomatoes, mini pepperoni, black olives, and cheese. In a small bowl whisk together the EVOO, red wine vinegar, Italian seasoning, sugar, garlic, salt, and pepper. Pour over the spaghetti mixture and toss to coat. Add more cheese, salt, and pepper to taste. Chill for 30 minutes up to overnight.

Keto Pumpkin Spice Almond Flour Cake

Suggested Piece: Small Skillet

Ingredients
2 1/2 c. almond flour
1 tsp. baking soda
1/2 tsp. salt
3 1/4 tsp. pumpkin spice
2 eggs
1/3 c. maple syrup, sugar-free
1/2 c. pumpkin puree
1/4 c. coconut oil
1 tsp. vanilla extract
6 tbsp. unsalted butter, melted
3/4 c. monk fruit sweetener
2 tsp cinnamon

Directions

Lightly grease small skillet. In large bowl combine the almond flour, baking soda, salt, and pumpkin spice. Stir until well combined. In a medium bowl, combine the eggs, sugar-free maple syrup, pumpkin puree, coconut oil, and vanilla. Stir until smooth. Add this egg mixture into the almond flour mixture and stir until combined. Pour batter into skillet. Cover and bake over medium-low heat until center firm and cooked through. Invert onto a plate; let cool. Drizzle with butter and sprinkle with monk fruit sweetener and cinnamon.

Cranberry-Apple Chutney

Suggested Piece: Small Skillet

Ingredients
1 medium onion (#2 cone)
2 large tart apples (#2 cone)
12 oz. fresh or frozen cranberries
1/2 c. golden raisins
3/4 c. sugar
1/2 c. packed brown sugar
1 tsp. cinnamon
1/4 tsp. salt
1/8 tsp. allspice
1/8 tsp. ground cloves
1/4 c. apple cider vinegar
1/2 c. walnuts (#2 cone)

Directions

In small skillet layer onion, apples, cranberries, golden raisins, sugars, seasonings, and vinegar. Cover and cook over medium heat until Vapo-Valve clicks, the reduce heat to low for 10-15 minutes. Remove lid and mash with potato masher until desired texture forms. Stir in walnuts just before serving. 

Scalloped Potatoes Au Gratin

Suggested Piece: Small Skillet

Ingredients
3 medium russet potatoes (#4 cone)
2 cloves garlic, (#1 cone)
3/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. red pepper flakes, opt.
1 c. heavy cream
1 oz. mild cheddar cheese (#1 cone)
1 oz. extra sharp cheddar cheese (#1 cone)
2 oz. Gruyere cheese (#2 cone)
1/3 c. Parmesan cheese (#1 cone)

Directions

Lightly butter bottom and sides of Small Skillet. Toss cheese together in a large bowl. In a medium bowl whisk together salt, pepper, red pepper flakes, and garlic with the heavy cream, set aside. Slice potatoes on #4 cone. Add two layers of potatoes to skillet, topping off with a small handful of cheese. Repeat layers until all potatoes and cheese have been used. Pour heavy cream mixture over top. Cook over medium heat until Vapo-Valve clicks, then reduce heat to low for approximately 15-20 minutes. Remove lid and slide in oven on broil to lightly brown the top.

Sauteed Greens

Suggested Piece: 10" or 12" Gourmet Skillet

Ingredients
2 tbsp. EVOO
3 cloves garlic
1 large bunch of greens (e.g. kale, mustard greens, collard greens, etc.)
1/2 c. vegetable stock
Salt & pepper to taste
2 tbsp. red wine vinegar

Directions

Heat olive olive in skillet over medium heat; add garlic and cook until soft. Add greens and vegetable stock. Cover and cook until Vapo-Valve clicks, then reduce heat to low for 2-3 minutes. Season with salt and pepper to taste. Add vinegar and toss to combine.

Corn Souffle

Suggested Piece: Bake & Roast Pan

Ingredients
6 eggs
3/4 c. sugar
Dash of salt
30 oz. canned creamed corn
15 oz. frozen corn
2/3 c. milk
1/2 tsp. vanilla
4 tbsp. flour
2 tbsp. butter

Directions
Cream eggs and sugar until a lemony yellow. Add sugar, salt, creamed corn, frozen corn, milk, vanilla, and flour and beat for 1 minute. Pour into a buttered pan and a dot with butter. Bake at 350F for 1 hour. Let sit for 10 minutes so that is sets and thickens. You know it's done when the edges are golden and slightly pulled away from the pan.

Winter Fruit Salad

Suggested Piece: 6.5 Qt. Insulated Bowl

Ingredients
3 c. pineapple, cubed
1 c. kiwis, sliced
2 c. mandarin or clementine orange segments
1/2 c. pomegranate arils
3 tbsp. lemon or lime juice
3 tbsp. honey
1 tbsp. poppy seeds
Fresh mint leaves, garnish

Directions

Place the pineapple, kiwi, oranges, and pomegranate arils in a 6.5 Qt. Insulated Bowl. In a small bowl whisk together the lemon juice, honey, and poppy seeds. Pour the poppy seed dressing over the fruit and toss gently to coat. Garnish with mint leaves if desired.

Chocolate Candy Cane Cheesecake

Suggested Piece: 12" Electric Skillet

Ingredients
2 c. chocolate graham crackers (#1 cone)
1/2 c. butter
1 c. sugar
24 oz. cream cheese
2 eggs
1 tbsp. cornstarch
8 oz. sour cream
1 box candy canes (#1 cone)

Directions
Mix cream cheese with sugar and mix in eggs. Add sour cream and cornstarch. Ground graham crackers in skillet with #1 cone and melt with butter to form crust. Add cream cheese mixture. Bake at 250F for 1 hour. Add candy cane crumb topping. Place in fridge for 1-2 hours before serving.

Note: You can substitute chocolate graham crackers for honey graham crackers. Also, you can substitute candy cane crumbs for any flavor fruit pie filling.

No Bake Cookies

Suggested Piece: 3 Qt. Saucepan & Cookie Sheet

Ingredients
2 c. sugar
2 tbsp. cocoa
1/2 c. butter
1/2 c. milk
3 c. quick oats
1 tsp. vanilla
2 tbsp. peanut butter

Directions
Over medium heat combine sugar, cocoa, butter, and milk in a 3 Qt. Saucepan. Simmer until bubbling for 2-3 minutes. Remove from heat and stir in quick oats, vanilla, and peanut butter. Work quickly to drop spoonfuls on parchment lined cookie sheet. Chill for 15-20 minutes or until the cookies are set.

Watermelon Cucumbert Jicama Salad

Suggested Piece: 6.5 Qt. Insulated Bowl

Ingredients
3 c. cubed watermelon, seedless
2 c. jicama (#3 cone)
1/2 English cucumber (#3 cone)
1/2 c. blueberries
1 tbsp. mint, finely chopped
Sprinkle of salt

Dressing
1/2 c. coconut milk, full-fat
1 tbsp. lime zest (2 limes)
2 tbsp. lime juice (2 limes)
1 tbsp. maple syrup

Directions
Combine watermelon, cucumber, jicama, blueberries, mint, and salt in bowl. Add ingredients for the dressing in a glass pint jar, seal with lid, and shake to combine. Drizzle salad with dressing just before serving.

Tart Apple Coleslaw

Suggested Piece: 1.5 Qt. Insulated Bowl

Ingredients
1 Granny Smith apple (#2 cone)
1 stalk celery (#2 cone)
1 medium green pepper, diced
1/4 c. olive oil
Juice of 1 lemon
2 tbsp. honey
1 tsp. celery seed
Freshly ground pepper to taste
Sliced almonds (opt.)

Directions
Combine all the ingredients in a bowl and toss well to mix. Chill for an hour or more before serving.

Honey-Lime Vinaigrette

Suggested Piece: Glass Pint Jar

Ingredients
1/2 c. olive oil
Juice of 1 lime
1 tsp. honey
1/4 tsp. ground cumin
Pinch chili powder
Freshly ground pepper to taste

Directions
Put all ingredients in a jar or container with a lid and shake until combined. Use to dress salad right before serving.

Classic Vinaigrette

Suggested Piece: Glass Pint Jar

Ingredients
1/2 c. olive oil
3 tbsp. red wine vinegar
1 tsp. Dijon mustard
1 garlic clove, minced
1 tsp. honey
Freshly ground pepper to taste

Directions
Put all ingredients in a jar, close to the lid and shake until emulsified. Alternatively, you can put everything in a blender and blend. Use to dress any salad right before serving and store the remaining dressing in the refrigerator for up to 3 days.

Lemon Vinaigrette

Suggested Piece: Glass Pint Jar

Ingredients
1/2 c. olive oil
Juice of one lemon
1 tsp. Dijon mustard
1 small clove garlic, minced
Fresh ground pepper to taste

Directions
Put all ingredients in a jar or other container with a lid and shake until emulsified. Use to dress salad immediately before serving and refrigerate any remaining dressing for up to 3 days.

Coconut Blueberry Lemon Bars

Suggested Piece: Two Burner Griddle

Ingredients
Crust
2 c. shredded coconut
1 c. almond flour
1/4 tsp. salt
4 tbsp. honey
4 tbsp. coconut oil
2 - 3 c. blueberries, chopped
2 egg whites

Filling
6 eggs + 4 egg yolks
2 tbsp. honey
4 tbsp. lemon zest
1 c. lemon juice
2/3 c. almond flour
Shredded coconut for sprinkling

Directions
Preheat oven to 400F and line a two burner griddle with parchment paper. Melt the coconut oil in a 2 Qt. Saucepan over medium heat. Add honey, shredded coconut, almond flour, and salt to the pan. Mix well until combined and remove from the heat. Let it cool to room temperature and add the blueberries. Add on egg while to the mixture and stir. Transfer the mixture on the bottom of the prepared pan and press down firmly. Bake for 20 minutes and remove from the oven. Let it cool. To prepare the filling beat together the eggs and egg yolks until frothy. Add the remaining ingredients and beat for a couple more minutes. Reduce the oven heat to 375F. Pour the filling over the cooled crust and bake for another 20 minutes or until the center is set. Let the bars cool completely. Cut into squares, dust with more shredded coconut, and serve.

Paleo Chocolate Chip Cookies

Suggested Piece: 2 Stainless Steel Cookie Sheets

Ingredients
3 c. almond flour
1 tsp. baking soda
2 large eggs
1/4 c. maple syrup
1 tsp. vanilla extract
1/2 c. coconut oil
1 cup dark chocolate chips

Directions
Preheat oven to 375F. Sift together the dry ingredients in a medium mixing bowl. Beat in the eggs, maple syrup, vanilla, and coconut oil with hand mixer until well combined. Fold in the dark chocolate chips. On a parchment-lined baking sheet, drop tablespoon-sized balls of cookie dough about 2 inches apart. Bake for 15 minutes. Remove from oven, cool, and serve.

Egg Roll in a Bowl

Suggested Piece: 11" Large Skillet

Ingredients
2 tbsp. sesame oil
6 green onions, sliced (green & white parts divided)
1/2 red onion (#2 cone)
5 cloves garlic (#1 cone)
1 lb. ground pork
1 tsp. fresh ginger (#1 cone)
2 - 3 tbsp. sriracha
1/2 head green cabbage (#4 cone)
1 carrot (#1 cone)
3 tbsp. coconut aminos
1 tbsp. rice wine vinegar
Salt and pepper to taste

Creamy Chili Sauce
1/4 c. Mayonnaise
Sriracha
Salt to taste

Garnish
Black sesame seeds 
Green parts of onion

Directions
Heat sesame oil in skillet over medium heat. Add white parts of onions, diced red onion, and garlic; saute until soft. Add ground pork (degreased), grated ginger, 1 tbsp. sriracha, and heat through. Add green cabbage, carrot, coconut aminos, rice wine vinegar, salt and pepper; cook stirring regularly until cabbage is tender. Meanwhile, in a small bowl whisk together 1/4 c. mayonnaise and 1 - 2 tbsp. sriracha. Add a pinch of salt to taste. Plate cabbage and pork, drizzle with sauce, and garnish with sesame seeds and green parts of onion.

Paleo Strawberry Crumble

Suggested Piece: 12" Gourmet Chef Skillet

Ingredients
4 c. fresh strawberries (#3 cone)
2 tbsp. tapioca flour
2 tsp. vanilla extract
1 tbsp. lemon juice
2 tbsp. maple syrup

Grain-Free Crumble Topping
1 c. almond flour
1/2 tsp. salt
3 tbsp. coconut oil
3 tbsp. maple syrup

Directions
In a mixing bowl toss together strawberries, tapioca flour, vanilla extract, lemon juice, and syrup. In a separate mixing bowl combine the ingredients for the crumble topping. In bottom of cold skillet layer strawberry mixture then topping. Cover and cook over medium-low heat until strawberries are juicy and bubbly. Set oven to broil and slide skillet inside to brown topping (careful not to over cook!) Remove from oven and let cool before serving.

Roasted Autumn Vegetables

Suggested Piece: 12" Chef Gourmet Skillet

Ingredients
3 c. Brussels sprouts ends trimmed, halved
3 tbsp. EVOO (extra virgin olive oil)
Salt to taste
1 1/2 lb. butternut squash, peeled, seeded, and cubed into 1-inch pieces
1/3 c. maple syrup
1/2 tsp. ground cinnamon
2 c. pecan halves
1 c. dried cranberries

Directions
Preheat skillet over medium heat. Add EVOO and Brussel sprouts to skillet (flat side down to brown). Salt to taste. Add butternut squash, maple syrup, and cinnamon to skillet. Cover and cook over medium heat until Vapo-Valve clicks. Reduce heat to low until squash is cooked through. Toss with pecan halves and dried cranberries.

Green Chicken Masala

Suggested Piece: 12" Electric Skillet

Ingredients
1 onion (#2 cone)
3 tbsp. olive oil (opt.)
2 lbs. skinless, bone-in chicken thighs
1 1/2 tsp. turmeric
1/4 c. lemon juice
1/2 c. chicken broth
Small bunch fresh mint leaves
2 c. fresh cilantro leaves
1 jalapeno, chopped coarsely
4 garlic cloves (#1 cone)
1/2 tsp. ground cardamom
1/2 tsp. cinnamon
1/8 tsp. ground cloves
1 c. full-fat coconut milk
Fresh ground black pepper to taste

Directions
In a skillet over medium heat (approx. 300F), add the onion with the olive oil (opt.). Cook, stirring occasionally until the onion starts to soften. Add chicken thighs and turmeric to the skillet and continue cooking (approx. 7 mins.) Place the lemon juice, broth, mint, cilantro, jalapeno, and garlic in a blender or food processor and blend until you obtain a smooth puree. Add the cloves, cardamom, and cinnamon. Cook for just about a minute. Add in the coconut milk, season to taste with freshly ground black pepper and add the herb puree. Cover and cook over medium heat until Vapo-Valve clicks. Then reduce heat to low for approximately 15 minutes or until the chicken is well cooked and tender. Serve immediately.

Paleo Fried Rice

Suggested Piece: 10" Gourmet Chef Skillet

Ingredients
2 organic eggs
2 - 4 tbsp. EVOO (extra virgin olive oil)
2 tbsp. garlic (#1 cone)
1/2 medium onion (#2 cone)
1/2 c. carrots (#1 cone)
1/2 c. red cabbage (#2 cone)
1 head cauliflower (#2 cone)
Salt & pepper to taste
3 tbsp. coconut aminos
1 - 4 tsp. sriracha

Directions
Preheat skillet over medium heat. In small bowl, scramble two eggs. Cook eggs in dry skillet; the set aside. Process garlic, onion, carrots, purple cabbage, and cauliflower in large bowl. Heat EVOO in skillet over medium heat. Add veggies to skillet. Season with salt and pepper, coconut aminos, and sriracha to taste. Once veggies are almost finished cooking add in scrambled eggs and mix. Top with more sriracha and sliced avocado (opt.)

Paleo Fries with Herbs

Suggested Piece: 12" Electric Skillet

Ingredients
1 1/2 tsp. dried oregano
1 1/2 tsp. fresh parsley, finely chopped
1/2 tsp. dried thyme
4 large sweet potatoes (#3 cone)
1 1/2 tsp. freshly ground black pepper
2 tbsp. coconut oil, melted

Directions
Melt coconut oil over medium heat in bottom of skillet. Combine all of the herbs, pepper, and sweet potato into skillet, stir to coat. Cover and crack lid to fry sweet potatoes.

Paleo Chili

Suggested Piece: 3 Qt. Roaster with Perforated Basket

Ingredients
1 lb. grass-fed ground beef
4 garlic cloves (#1 cone)
1 yellow onion (#2 cone)
2 carrots (#2 cone)
2 celery stalks ( #2 cone)
2 - 14.5 oz. cans diced tomatoes
3 tbsp. chili powder
2 tsp. onion powder
2 tsp. dried oregano
2 tsp. ground cumin
Sea salt & freshly ground pepper to taste

Directions
Using 3 Quart Roaster & Perforated Basket degrease your ground beef. Once cooked through, pour out the water in the bottom of the 3 Quart Roaster and transfer ground beef into it. Add onion, carrots, celery, and tomatoes. Add the remaining ingredients, season with salt and pepper, and stir until well combined. Cover and cook over medium heat until Vapo-Valve clicks. Reduce heat to low and cook for up to 8 hours.

Festive Fruit Salad

Suggested Piece: 6.5 Qt. Insulated Bowl + 1 Qt. Saucepan

Ingredients
2 lbs. strawberries, halved
1 (6 oz.) container raspberries
2 c. seedless green grapes
2 kiwi, peeled and thinly sliced

Mint-Lime Dressing
1 c. sugar
1 c. fresh mint leaves
1/4 c. fresh lime juice

Directions
Prepare dressing by stirring together sugar, mint, and 1 c. water in 1 Qt. Saucepan over medium heat. Cover and cook until Vapo-Valve clicks, then reduce temperature to low for 2 to 3 minutes. Remove from heat and stir in lime juice and cool 30 minutes. Pour mixture through a fine wire-mesh strainer into a bowl. Prepare salad by gently tossing strawberries, raspberries, grapes, and kiwi in 6.5 Qt. Insulated Bowl. Drizzle with 1/2 cup mint-lime dressing and gently stir to coat. Serve immediately, or cover and chill up to 2 weeks.

Summer Pasta Salad

Suggested Piece: 5 Qt. Wok

Ingredients
8 oz. farfalle pasta, cooked
1 zucchini (#3 cone)
2 yellow squash (#3 cone)
2 nectarines, chopped
1/3 c. parsley, chopped
1/4 c. sliced almonds, toasted
Salt & pepper to taste

Lime Vinaigrette Dressing
1 tbsp. lime zest
2 tbsp. lime juice
2 tbsp. white balsamic vinegar
1 tbsp. Creole mustard
1 1/2 tsp. honey
1 garlic clove (#1 cone)
1/2 tsp. salt
1/2 tsp. black pepper
1/2 c. extra virgin olive oil

Directions
Rinse prepared pasta with cold water, and drain well. Gently fold together pasta, zucchini, yellow squash, nectarines, and parsley in 5 Qt. Wok. Whisk together lime zest, lime juice, mustard, honey, garlic, salt, and pepper in a small bowl. Add olive oil in a slow, steady stream, whisking constantly until smooth. Drizzle dressing over salad. Add additional salt and pepper to taste.

Suggestions: Add shredded chicken to salad for a protein boost! For a gluten-free option use quinoa or rice pasta.

Zucchini Carpaccio

Suggested Piece: 12" Deep Dish Griddle

Ingredients
1 lemon
2 tbsp. extra virgin olive oil
1 tsp. salt
1 tsp. black pepper
2 large zucchini (#4 cone)
1 avocado
Pine nuts (or salted roasted almonds)

Directions
From 1 lemon, finely grate 1/2 tsp. zest and squeeze 2 tbsp. juice into a small bowl. With wire whisk, stir in extra virgin olive oil, salt, and freshly ground black pepper. Process zucchini on #4 cone and arrange slices on large serving plate with overlapping layers with avocado. Drizzle lemon dressing all over vegetables and top with almonds or pine nuts.

Super Simple Vanilla Ice Cream

Suggested Piece: 3.5 Qt. Insulated Bowl

Ingredients
2 c. heavy cream
2 c. whole milk
1 c. sugar
3 tbsp. vanilla extract
Pinch of salt

Directions
Blend all ingredients in a blender until ingredients are completely combined and sugar is dissolved. Pour batter into ice cream maker and follow manufacturer's directions to freeze the ice cream.
Pour ice cream into 3.5 Qt Insulated Bowl, cover with plastic wrap, and freeze for 1 - 3 hours before serving to allow the ice cream to firm up a bit. Grab a spoon and enjoy!

Peggy's Quick Beer Bread

Suggested Piece: 11” Skillet

Ingredients
3 cups all-purpose flour
3 tsp baking powder
1 tsp salt
¼ cup sugar
1 – 12 oz can beer (Budweiser)
¼ cup butter

Directions
Preheat skillet on medium-low heat. Mix together all dry ingredients in large bowl. Pour in beer and mix well, batter will become sticky. Melt butter in bottom of skillet to coat and pour excess butter into small dish. Empty dough into skillet and drizzle with remaining butter. Cover and bake on medium-low for approximately 30-35 min. or until baked through. (Skillet should never click when baking dough!)   

Honey-Beer Braised Ribs

Suggested Piece: 12" Electric Skillet (EOC)

Ingredients
1/2 c. packed brown sugar
1 tsp. pepper
3/4 tsp. salt
6 lbs. pork baby back ribs
1/4 c. honey
1 bottle (12 oz.) dark beer
1/4 c. apple cider vinegar
1 bottle (18 oz.) barbecue sauce

Directions
Combine the brown sugar, pepper, and salt; rub over ribs. Place ribs bone side down in 12" EOC. Drizzle with honey. Combine beer and vinegar; pour around ribs. Cover and set temperature to 350F until Vapo-Valve clicks. Reduce temperature to 185F for 2 hours, or until tender. Pour off excess liquid and cover with barbecue sauce.

Brazilian Beer Marinated Chicken

Suggested Piece: 11" Large Skillet

Ingredients
4 garlic cloves (#1 cone)
2 tsp. ginger root (#1 cone)
1 onion (#4 cone)
1 tbsp. sweet paprika
1 tbsp. salt
1 tsp. black pepper
1/2 tsp. caraway seeds
1/2 green bell pepper, finely chopped
1/4 c. Dijon mustard
2 c. dark lager or stout
1/4 c. avocado oil
4 boneless, skinless chicken breast halves
2 tbsp. butter
1/4 c. cilantro, chopped

Directions
In gallon Ziploc bag combine garlic, ginger, onion, paprika, salt, black pepper, caraway seeds, green pepper, mustard, beer, and oil. Add the chicken, seal bag, and refrigerate for 4 hours. Preheat skillet over medium high heat. Add chicken to skillet and brown on both sides (approx. 5 min per side) until cooked through. Brush with butter and sprinkle cilantro over the top.

Beer-Braised Beef

Suggested Piece: 12" Gourmet Chef Skillet & Multipurpose 5 Qt.

Ingredients
3 bacon strips
2 lbs. beef stew meat, cut into 1-inch cubes
1/2 tsp. pepper
1/4 tsp. salt
1 onion (#3 cone)
1 tsp. garlic (#1 cone)
1 bay leaf
1 can (12 oz.) beer
1 tbsp. soy sauce
1 tbsp. Worcestershire sauce
1 tsp. thyme, dried
2 tbsp. all-purpose flour
1/4 c. water

Directions
In large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, discarding drippings. Sprinkle beef with pepper and salt. In the MP5, brown beef over medium-high heat. Add the bacon, onion, garlic, and bay leaf. In a small bowl, combine the beer, soy sauce, Worcestershire sauce and thyme. Pour over beef mixture. Cover and cook over medium heat until Vapo-Valve clicks, then reduce temperature to low. Cook over low heat until meat is tender. In small bowl, combine flour and water until smooth. Gradually stir into MP5. Cover and cook on medium heat until thickened. Discard bay leaf. Serve over noodles or mashed potatoes.

Strawberry Cheesecake Bites

Suggested Piece: Double Burner Griddle

Ingredients
1 lb. strawberries
4 oz. cream cheese, softened
1/4 c. powdered sugar
1/4 tsp. vanilla extract
1/4 c. graham cracker crumbs (#1 cone)

Directions
Cut off tops of the strawberries and set aside. In a bowl, combine the cream cheese, powdered sugar, and vanilla with an electric mixer. Process graham crackers on food processor creating crumbs into a separate small bowl. Dip the wide end of the strawberry in the cream cheese mixture, then roll it around in the graham cracker crumbs.

Herb Cucumber & Tomato Salad

Suggested Piece: 3.5 Qt. Insulated Bowl

Ingredients
3 tbsp. extra virgin olive oil
2 tbsp. red wine vinegar
1 tsp. fresh oregano, chopped
3 English cucumbers (#3 cone)
1 c. grape tomatoes, halved
1/2 c. red onion, (#4 cone)
2 tbsp. fresh mint, chopped
2 tbsp. fresh parsley, chopped
2 tbsp. fresh dill, chopped
1/2 c. feta cheese
Salt & pepper to taste

Directions
Whisk together olive oil, vinegar, and oregano in bowl. Toss together with cucumbers, tomatoes, onion, mint, parsley, and dill. Season with salt and pepper. Sprinkle with feta.

Jamaican Stew

Suggested Piece: 9 Qt. Braiser

Ingredients
1 1/2 c. chopped onions (#2 cone)
3 c. sweet potatoes (#3 cone)
1 1/4 tsp. sea salt
1 1/2 tsp. ground coriander
1/2 tsp. ground cumin
1/2 tsp. ground turmeric
1 tsp. dried thyme
1/2 tsp. ground allspice
1/4 tsp. crushed red pepper flakes
1 can coconut milk (5.5 oz.)
3 1/2 c. water
2 cans black beans (15 oz.), rinsed and drained
3 c. cauliflower florets
2 tbsp. ginger (#1 cone)
3 tbsp. lime juice (#1 cone)
3 c. baby spinach
1/4 c. fresh cilantro, chopped

Directions
In 9 Qt. Braiser over medium heat sauté onion, sweet potato, salt, coriander, cumin, turmeric, thyme, allspice, red pepper flakes and 1/4 of the can of coconut milk. Cover and cook until VapoValve clicks (approximately 6 to 7 minutes). Lift lid and add the water, beans, cauliflower, ginger, and remaining coconut milk. Cover and cook until VapoValve clicks; without lifting the lid reduce heat to low and cook for approximately 10 to 12 minutes. Life lid and stir in lime juice, spinach, and cilantro; remove from heat. Serve immediately!

Original recipe can be found at: http://www.pcrm.org/recipe/jamaican-stew

Easy Creamy Hummus

Suggested Piece: 1.5 Qt. Small Bowl

Ingredients
2 cans chickpeas (15 oz. each), rinsed and drained
1 can white beans (15 oz.), rinsed and drained
1/3 c. lemon juice (#1 cone)
2 tbsp. tahini
1 tbsp. fresh parsley, chopped
1 garlic clove, peeled
1/2 tsp. smoked paprika
1/2 tsp. ground cumin
1 1/4 tsp. sea salt
Water to thin as desired

Directions
In a blender combine all ingredients except the water. Begin blending; add water  and use just enough to get it smooth but still with a thick texture. Taste and add up to 1/4 teaspoon additional smoked paprika or other seasonings to taste.

Original recipe can be found at: https://www.pcrm.org/recipe/easy-creamy-hummus