Salmon Florentine

Suggested Piece: 5 Qt Wok

Ingredients
1 bag fresh spinach
2 lb salmon fillet, skinless
1 c chopped green onions
4 garlic cloves (#1 cone)
1/2 tsp crushed red pepper flakes
1/4 tsp salt
1/4 tsp pepper
8 oz part-skim ricotta cheese
1 pint cherry or grape tomatoes, halved

Directions
Place fresh spinach in bottom of 5 Qt Wok. Lay salmon fillet on top of spinach (cut to fit if needed). In small bowl combine green onions, garlic, crushed red pepper flakes, salt, pepper, and ricotta cheese. Spread over salmon fillet and top with halved tomatoes. Cover and cook over medium heat until Vapo-Valve clicks. Reduce heat to low and continue cooking for approximately 15 minutes.

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.

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.

Green Bean & Cherry Tomato Salad

Suggested Piece: 5 Qt. Wok & Medium Cold Bowl

Ingredients

1 medium shallot (#1 cone)

2 teaspoons finely grated lemon zest (#1 cone)

2 teaspoons kosher salt, plus more as needed

1 teaspoon freshly ground black pepper, plus more as needed

3 medium lemons juiced (approx. 6 tablespoons) (#1 cone)

1/2 cup extra-virgin olive oil

2 pounds green beans, ends trimmed

2 pints (1 pound) cherry tomatoes, halved

1/2 cup finely chopped fresh Italian parsley leaves and stems

Directions

Rinse green beans and place in 5 Qt. Wok. Cover and cook on medium just until Vapo-Valve clicks. Remove from heat and transfer to a colander. Rinse with cold water. To make the dressing place the shallot, lemon zest, and measured salt and pepper in a Medium Cold Bowl. Add the lemon juice and while whisking constantly, slowly drizzle in the oil and whisk until evenly combined. Place the beans, tomatoes, and parsley in bowl and toss to coat thoroughly. Taste and add more salt and pepper as needed.

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.

Veggie Frittata

Suggested Piece: 10" Gourmet Skillet

Ingredients

6 eggs

1 tbsp. sour cream

1 small zucchini (#2 cone)

1 c. cherry tomatoes, halved

1/4 onion (#2 cone)

5 mushrooms (#4 cone)

Cheese (opt.)

Directions

Beat 6 eggs with 1 tbsp. sour cream in a bowl. 

Process zucchini, onion, and mushroom into 10" Gourmet Skillet and add halved cherry tomatoes. 

Saute over medium heat until zucchini is al dente. Pour eggs over veggies and cover with lid.

Reduce heat to medium-low (do not allow Vapo-Valve to click). Once eggs are cooked through top with cheese if desired!