Berry Crisp

Suggested Piece: 10” Gourmet Skillet

Ingredients
4 c. fresh berries
4 tsp. lemon juice, fresh
4 tbsp. arrowroot powder (or tapioca flour)
1/2 tsp. cinnamon, ground
2 pinches nutmeg, ground

Crumble Topping:
1/2 c. coconut flour
1 c. oats
4 tbsp. coconut oil, room temperature
2 tbsp. water
1/2 tsp. salt
1 tsp. baking powder
4 tbsp. coconut sugar (or monk fruit sweetener)
1/2 c. almonds, chopped

Directions
In a small bowl mix together blackberries, lemon juice, arrowroot powder, cinnamon and nutmeg until berries are coated. In another bowl combine crumble ingredients: coconut flour, oats, coconut oil, water, salt, baking powder, coconut sugar, and almonds. Mix until all ingredients are well combined and mixture has a crumbly texture. Place berry mixture in bottom of 10” gourmet skillet spread out so bottom of pan is covered. Spoon crumble mixture on top of blackberries as evenly as possible to cover berries. Place lid on skillet and turn heat to medium. When Vapo-Valve begins to click steadily, turn heat to low and cook for 20 minutes. Turn heat off and let rest for 5 minutes. Remove lid and serve crumble warm or at room temperature. Garnish with fresh mint if desired.

Tips:
Place crumble under broiler for 5-8 minutes at end of cooking for a crispier topping. Serve crumble with a spoon of low-fat vanilla yogurt.

Vegan/GF Fruit & Almond Shortbread Bars

Suggested Piece: 9" Small Skillet or 10" Gourmet Chef Skillet

Ingredients
1 c. vegan butter
1/2 c. sugar (or sugar substitute)
1/2 tsp. vanilla extract
1/2 tsp. almond extract
1 c. almond flour
1 c. Pillsbury GF flour blend
1/4 tsp. salt
1 c. fruit preserves
Sliced almonds, for topping

Directions
Grease skillet with coconut oil and set aside. In stand mixer, beat the butter and sugar until light and fluffy. Add the vanilla and almond extracts. In a separate bowl, mix flours and salt. Add the dry ingredients to the butter/sugar mixture and mix until just incorporated (don't over mix!) Press 2/3 of the dough into bottom of skillet, cover and cook over medium-low heat. Remember, at a true medium-low temperature the Vapo-Valve will NOT click. Cook until center of shortbread is firm and no long doughy. Remove from heat and spread fruit preserves evenly over the top (red raspberry shown). Dollop teaspoonfuls of remaining dough evenly on top the fruit preserve layer and sprinkle with sliced almonds. Cover and continue to cook over medium-low heat until top layer of shortbread is set. Or for a golden brown top, place in oven at 350F for approx. 15-20 min. Cut into bars and serve immediately or store in refrigerator. Thanks Duff Goldman for inspiring this one-of-a-kind dessert!

Tips: To make a non-GF/vegan version, use regular butter and substitute equal amounts all-purpose flour for the GF flour blend.

Stone Fruit Crisp

Suggested Piece: 12” Chef Gourmet Skillet

Ingredients
6 c. *peaches, nectarines, plums, apricots, etc.
½ tsp. orange zest
1 tsp. cinnamon
1-2 tbsp. brown sugar
1 ½ c. oats
1 ½ c. ground almonds or ground flour
½ c. sliced almonds (opt.)
½ c. **sunflower seeds, chopped
¾ c. natural unrefined organic brown sugar
6 tbsp organic butter or coconut oil, melted

Directions

Combine sliced fruits, orange zest, ground cinnamon and sugar in bowl and stir to combine.

Place fruit mixture in skillet and set aside. For topping, place oats, almond flour, sunflower seeds, sugar and butter in bowl and mix thoroughly to combine. Place topping over fruit mixture to cover fruit in skillet. Place skillet on stove, turn heat to medium and cover with the 12" Electric Skillet cover. When Vapo-Valve™ clicks, reduce heat to low and cook for 20 minutes or until fruit inside softens and get bubbly. When ready to serve, remove handles and place gourmet skillet in 375°F/190°C oven and cook, uncovered for 10 minutes until top becomes golden and crispy. Serve crisp warm.

Tips: Top warm crisp with ice cream or other topping of choice. Adjust sweetener in fruit mixture according to sweetness of fruits being used. Bake this Stone Fruit Crisp recipe ahead of time, then reheat in the oven and crisp up the top right before serving.  

*Use juicy stone fruits: peaches, plums, apricots, nectarines and others should be available in your local markets and farms for this tasty warm sweet treat.

**Sunflower seeds are an excellent source of protein, calcium and iron. 

See original recipe here https://recipes.saladmaster.com/recipe/stone-fruit-crisp

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.

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.

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.

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.

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.

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.

Thanksgiving Salad

Suggested Piece: Small Skillet & Large Cold Bowl

Ingredients

For the salad:

4 cups butternut squash (#3 cone) 

Cinnamon and sea salt 

2-3 heads of romaine + spring mix salad for added color

Pomegranate seeds

Sliced almonds or chopped pecans

Gorgonzola crumbled cheese (leave off for vegan)

For the vinaigrette:

½ cup orange juice

2 tablespoons olive oil

1 tablespoon maple syrup

¼ teaspoon ground cinnamon

¼ teaspoon salt

Directions

Quarter and seed a small butternut squash. Holding onto the outer skin of the squash french fry cut the inside using the #3 cone on the food processor. Sprinkle cinnamon and sea salt over the squash. Cover and cook in Small Skillet on medium heat until Vapo-Valve clicks. Reduce heat to low and continue cooking for approx. 15 min. Meanwhile, placed chop greens, pomegranate seeds, nuts and cheese in a large serving bowl and set aside. Combine all vinaigrette ingredients in a jar with a lid by shaking vigorously. Once squash has cooled some, add it to the salad bowl, drizzle with vinaigrette and toss to combine. Season with salt and pepper to taste. Enjoy!

Asian Coleslaw

Suggested Piece: Saladmaster Machine, Insulated Bowl

Ingredients

1 small head green cabbage, quartered (#4 cone)

1/2 small head of red cabbage, quartered (#5 cone)

1 c. edamame, shelled

2 carrots (#2 cone)
2 tbsp. green onions, chopped
1 tbsp. fresh ginger (#1 cone)

1/2 c. almonds, sliced & toasted
1 c. chow mein noodles

Dressing
2/3 c. olive oil
1/3 c. rice wine vinegar
1/3 c. honey/agave
2 tbsp. soy sauce
1/4 tsp. sesame oil

Directions
Combine all ingredients in bowl. For dressing... add all ingredients in a jar, and SHAKE, SHAKE, SHAKE! Drizzle over salad and toss!