Strawberry, Cucumber & Avocado Salsa

Go to https://recipes.saladmaster.com/recipe/strawberry-cucumber-avocado-salsa to learn how to make this tasty appetizer!

Super Green Detox Salad

Suggested Piece: 3.5 Qt Insulated Bowl

Ingredients
Salad:
1 English cucumber (#3 cone)
1 green bell pepper (#3 cone)
Spring mixed greens
Alfalfa sprouts
1 tbsp hemp seeds

Dressing:
1 avocado
1/4 c water
1 tbsp tamari
1 1/2 tsp maple syrup
1/3 c cilantro, fresh
1/3 c parsley, fresh
1 1/2 oregano, fresh
1/2 tsp salt
1/2 tsp pepper

Directions
Add all dressing ingredients into a blender and blend until smooth. Process cucumber and bell pepper on #3 cone over spring mixed greens. Toss with alfalfa sprouts and hemp seeds. Top with dressing and enjoy!

Chopped Mexcian Salad with Lime

Suggested Piece: Food Processor & Oval Baking Dish

Ingredients
1/2 c lime juice
1 tsp crushed red pepper flakes
1 1/2 tsp honey
15 oz black beans, rinsed
2 c frozen corn, thawed
2 ripe avocados
1/4 c EVOO
3 cloves garlic (#1 cone)
6 c romaine lettuce
1 c jicama (#3 cone)
1 red bell pepper (#2 cone)
1/2 Monterey jack cheese (#2 cone)

Directions
In a small bowl whisk together lime juice, EVOO, crushed red pepper flakes, garlic, and honey. Dressing is best served at room temperature. Spread lettuce evenly across a Oval Baking Dish. Arrange beans, jicama, corn, bell pepper, and avocados side by side on top of lettuce. Garnish with cheese. Cover and refrigerate until chilled, for at least 1 hour. Drizzle with dressing before serving.

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.

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.

Pulled Pork Tamale Casserole

Suggested Piece: 9 Qt. Braiser Pan

Ingredients

3 large poblano peppers

2 cups harina de maiz (or cornmeal)

½ cup lukewarm water

2 tbsp sugar

1 tsp baking powder

½ tsp salt

½ cup unsalted butter (softened)

1 egg

4 ears of corn, kernels removed (or 16 oz frozen corn)

4 cups pulled pork

2 cups pepper jack cheese (#2 cone)

2 cups avocado cream sauce (optional – for topping)

Avocado Cream Sauce

2 avocados

2 limes (juiced)

2 tbsp fresh cilantro

Directions

Heat the broiler on the oven to high. When hot, place the poblano peppers directly under the broiler.

Cook for approx. 10 minutes per side, or until the skin of the pepper is black & bubbling on both sides. Remove from the oven and place in a plastic bag, set aside. Add the harina de maiz, water, sugar, salt, baking powder, egg and butter to a food processor and puree. Add the corn kernels to the food processor, blend until creamy. Add ½ of this mixture to the bottom of a 9 Qt. Brasier Pan. Top with the pulled pork and 1 ½ cups of cheese. Remove the poblano peppers from the plastic bag, peel the skin from the peppers, slice the peppers in half, de-stem and deseed. Layer the roasted poblano peppers on top of the cheese. Top the casserole with the remaining corn masa mixture and the remaining cheese. Cover and cook on medium heat until Vapo-Valve clicks. Reduce heat to low and continue cooking for apporx. 30 minutes. While the casserole cooking, prepare the avocado cream sauce.

Vegetarian Option: Instead of pulled pork, fill the casserole with 4 cups of vegetarian ingredients, such as black beans, sauteed mushrooms, zucchini, bell peppers and tomatoes.

Vegetarian Red Pozole with Black Beans and Summer Squash

Suggested Piece: 10 Qt. Roaster

Ingredients

½ tablespoon canola oil

1 medium yellow onion (#2 cone)

2-3 garlic cloves (#1 cone)

2 poblano peppers, roasted, seeded and diced (use canned, if needed)

2 small zucchini (#3 cone)

2 small yellow squash (#3 cone)

1 ½ teaspoons dried oregano

1 teaspoon ancho chili powder

1 ½ teaspoons ground cumin

½ teaspoon each kosher salt and black pepper, or to taste

1 (25-ounce) can Mexican style hominy, rinsed and drained

2 (15-ounce) cans Black Beans, drained

2 (10-ounce) cans Diced Tomatoes and Green Chiles

1 (20-ounce) can Red Enchilada Sauce

1 (32-ounce box) vegetable broth (4 cups)

For serving:

Fresh cilantro

Sliced radishes (#4 cone)

Diced Avocado

Green Cabbage (#4 cone)

Fresh limes

Directions

In a 10 Qt. Roaster over medium heat add onion and saute for 5-6 minutes, or until onions are translucent. Add garlic, poblano peppers, zucchini and yellow squash; and saute for an additional 2-3 minutes.nStir in the oregano, ancho chili powder, cumin, salt and black pepper. Cook, stirring constantly, until spices are fragrant, about 30 seconds. Add the hominy, black beans, diced tomatoes and green chiles, enchilada sauce and vegetable broth to the pot. Stir to combine and cover with lid. When Vapo-Valve clicks, reduce heat to low and cook for 20 minutes.
*For a non-vegetarian alternative cook bone-in chicken thighs in bottom of 10 Qt. Roaster before sauteing the onion. Follow the remainder of the recipe as written, but don't forget to take out the bones before serving!!!

Cucumber Tomato Avocado Salad

Suggested Piece: Saladmaster Machine & Insulated Bowl

Ingredients
1 lb Roma tomatoes, chopped
1 English cucumber (#3 cone)
1/2 medium red onion (#4 cone)
2 avocados, diced
2 tbsp. extra virgin olive oil or sunflower oil
Juice of 1 medium lemon (about 2 tbsp.)
1/4 c. (1/2 bunch) cilantro, chopped
1 tsp. sea salt or 3/4 tsp table salt
1/8 tsp. black pepper

Directions
Place tomatoes, cucumber, red onion, avocado, and cilantro into a large salad bowl. Drizzle with olive oil and lemon juice. Toss gently to combine. Just before serving toss with sea salt and black pepper.

*Note: if you aren’t keen on cilantro, fresh dill is a good substitute.

Spinach Salad

Suggested Piece: Saladmaster Machine & Insulated Bowl

Ingredients

baby spinach

sweet peppers (#4 cone)

avocado (#3 cone)

grape tomatoes

French dressing

Directions

Combine all ingredients in bowl and drizzle with French dressing. Toss to combine.