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.

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.

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.