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.

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.

Tortellini Salad

Suggested Piece: 3 Qt Roaster, 2.5 Qt Culinary Basket, Saladmaster Machine

Ingredients
22-oz. pkg. frozen (or fresh) cheese tortellini 
1 pkg. cherry tomatoes (halved or quartered)
1 pkg. yellow cherry tomatoes (halved or quartered)
2 1/2 c. fresh corn kernels, cooked and sliced from the cob (approx. 4 cobs)
1/2 c. fresh basil leaves, sliced in ribbons
4 tbsp. grated Parmesan cheese (#1 cone)
Freshly ground black pepper

For the Dressing
1/2 c. Olive Oil
1/4 c. Red Wine Vinegar
1 juiced lemon
1/2 tsp. Dijon Mustard
1/2 tsp. garlic salt
Pepper to taste

Directions
Vapor cook corn cobs in Culinary basket over 3 Qt Roaster with 1/2 inch water. Remove Basket, allow corn to cool before removing kernels. Rinse out 3qt and reuse to cook pasta. Shred Parmesan Cheese on #1 cone. In a large jar, mix all dressing ingredients and shake, shake, shake. Add all ingredients together in large bowl, chill for several hours before serving.