Peppercorn Pistachio Caesar Salad

Suggested Piece: Smokeless Broiler & 6.5 Qt. Insulated Bowl

Ingredients
1 large sweet potato, unpeeled (#4 cone)
1/3 c hummus of choice
3 tbsp unsweetened green tea, chilled
3 tbsp grated Parmigiano-Reggiano cheese
2 large garlic cloves
1 tbsp Dijon mustard
2 tsp Worcestershire sauce
2 tsp lemon juice
1 1/4 tsp freshly cracked black peppercorns, or to taste, divided
8 c packed field greens or mesclun salad (8 ounces)
2 tbsp chopped, lightly salted, roasted shelled pistachios

Directions
Preheat a Smokeless Broiler. Grill until crispy. Set aside. Add the hummus, tea, cheese, garlic, mustard, Worcestershire sauce, lemon juice, and 1 teaspoon peppercorns to a blender. Cover and purée. When ready to serve, toss the dressing with the greens in a large mixing bowl. Transfer to 4 separate bowls or plates, top with the grilled sweet potato slices, sprinkle with the pistachios and the remaining 1/4 teaspoon peppercorns, and serve.

Classic Vinaigrette

Suggested Piece: Glass Pint Jar

Ingredients
1/2 c. olive oil
3 tbsp. red wine vinegar
1 tsp. Dijon mustard
1 garlic clove, minced
1 tsp. honey
Freshly ground pepper to taste

Directions
Put all ingredients in a jar, close to the lid and shake until emulsified. Alternatively, you can put everything in a blender and blend. Use to dress any salad right before serving and store the remaining dressing in the refrigerator for up to 3 days.

Lemon Vinaigrette

Suggested Piece: Glass Pint Jar

Ingredients
1/2 c. olive oil
Juice of one lemon
1 tsp. Dijon mustard
1 small clove garlic, minced
Fresh ground pepper to taste

Directions
Put all ingredients in a jar or other container with a lid and shake until emulsified. Use to dress salad immediately before serving and refrigerate any remaining dressing for up to 3 days.

Brazilian Beer Marinated Chicken

Suggested Piece: 11" Large Skillet

Ingredients
4 garlic cloves (#1 cone)
2 tsp. ginger root (#1 cone)
1 onion (#4 cone)
1 tbsp. sweet paprika
1 tbsp. salt
1 tsp. black pepper
1/2 tsp. caraway seeds
1/2 green bell pepper, finely chopped
1/4 c. Dijon mustard
2 c. dark lager or stout
1/4 c. avocado oil
4 boneless, skinless chicken breast halves
2 tbsp. butter
1/4 c. cilantro, chopped

Directions
In gallon Ziploc bag combine garlic, ginger, onion, paprika, salt, black pepper, caraway seeds, green pepper, mustard, beer, and oil. Add the chicken, seal bag, and refrigerate for 4 hours. Preheat skillet over medium high heat. Add chicken to skillet and brown on both sides (approx. 5 min per side) until cooked through. Brush with butter and sprinkle cilantro over the top.

Autumn Pear Salad

Suggested Pieces: 3.5 Qt. Insulated Bowl

Ingredients
4 slices bacon, cooked and chopped
4 c. baby spinach
1/2 c. cranberries, dried
1 red pear
1 tart apple
1/2 c. pecans
4 tbsp. feta cheese
Dressing
3 tsp. Dijon mustard
2 tbsp. maple syrup
Salt & pepper to taste
2 tbsp. apple cider vinegar
4 tbsp. EVOO

Directions
Add the spinach to a 3.5 Qt. Insulated Bowl. Top with dried cranberries, halved pecans, feta cheese, sliced apples, and cooked bacon. Add all the ingredients for the dressing to a small mason jar. Shake to mix. Pour over the salad. (The dressing recipe makes enough for two salads.)

Kale, Apple & Quinoa Salad

Suggested Piece: 1 Qt. Saucepan 3.5 Insulated Bowl


Ingredients
1/2 c. tricolor dry quinoa
6 c. slightly packed chopped kale
(It will take about 1 1/2 bunches. Remove thick ribs before chopping.)
2 crisp gala apples (#3 cone)
1 c. walnuts, lightly toasted and roughly chopped
1/2 c. dried cranberries
4 oz. goat cheese, crumbled
Dressing
1/2 c. olive oil
1/4 c. fresh lemon juice
2 tbsp. honey
1 1/2 tsp. dijon mustard
Salt to taste

Directions
Cook quinoa in 1 Qt. using knuckle method and cool completely. While quinoa is cooling, whisk together all of the dressing ingredients in a jar or bowl. Add kale to 3.5 Qt. Bowl, whisk dressing once more then pour 3/4 of the dressing over kale and toss until kale is evenly coated. Cover bowl and chill 15 minutes (adding the dressing and letting it rest helps soften kale a bit).
Remove salad from refrigerator, add apples, quinoa, walnuts and cranberries. Pour remaining dressing over salad then toss. Add goat cheese and toss just lightly. Serve or store covered in refrigerator for up to 4 hours.

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.

Sirloin Steak with Portobello Mushrooms

Suggested Piece: 11" Large Skillet

Ingredients

1 lb. Sirloin steak, boneless & cut into 1-inch cubes

1 tsp. Thyme, dried

1/2 tsp. pepper

8 oz. Portobello mushrooms, cut into 1-inch cubes

1 large Red onion

1/2 c. Beef broth, fat-free & no salt added

1 Tbsp. Dijon mustard

1 Tbsp. Worcestershire sauce

Directions

Discard all visible fat from the steak. Cut into 4 pieces. Sprinkle both sides with the thyme and pepper. Heat 9 Qt. Braiser over medium-high heat. Cook the steak for 4-6 minutes on each side, or to the desired doneness. Transfer to a platter and cover to keep warm. In the same skillet, cook the mushrooms and onion over medium heat for 1-2 minutes, or until the onion is tender-crisp, stirring occasionally. Stir in the remaining ingredients. Cook for 5-6 minutes, or until the mushrooms are tender and the liquid is reduce by half, stirring occasionally. Spoon over the steak. 

Massaged Kale Salad

Suggested Piece: Large Cold Bowl & Santoku Knife

Ingredients
8 c. Kale, stemmed, chopped
3 Tbsp. Lemon juice
2 Tbsp. Avocado oil
1/2 tsp. Yellow or Dijon mustard
1/8 tsp. Ground black pepper
3 Tbsp. Sunflower or pumpkin seeds, hulled, unsalted
2 Tbsp. Parmesan cheese (#1 cone)

Directions
Prepare the kale: Lay each leaf onto a cutting board. Use a Santoku Knife to cut each side of the kale leaf's rib to remove and discard it. (Kale ribs are quite bitter and tough, making it best to remove.) Repeat with remaining leaves. Then, slice the kale into about 1/2 inch pieces. If kale is still wet from washing, dry it with paper towels or a clean dish towel. In a large bowl, add lemon juice, oilm mustard, and pepper. Use a fork to mix dressing together. Add the chopped kale into the bowl. Use your fingers to gently massage the dressing into the kale until the kale has wilted from 8 cups to 6 cups, just a few minutes. Top kale salad with pumpkin seeds and parmesan cheese. Serve.

German Potato Salad

Suggested Piece: 10 Qt. Roaster with 6 Qt. Culinary Basket, Large Cold Bowl, 12" Chef Gourmet Skillet

Ingredients
3 pounds potatoes (cut into 1-inch chunks or #3 cone)
1/2 pound bacon, diced
1 large red onion (#2 cone)
3/4 cup cider vinegar
1 tablespoon Dijon mustard
1/4 cup canola oil or olive oil
Salt and freshly ground pepper
8 green onions, thinly sliced
1/4 cup chopped fresh parsley leaves

Directions
Cut potatoes into 6 Qt. Culinary Basket and place on top 10 Qt. Roaster with 1/2-inch of water in bottom. Cook using medium-click-low method until tender. Place potatoes in Large Cold Bowl and cover with place wrap to keep warm. Preheat 12" Chef Gourmet Skillet on medium heat. Add the bacon and cook until crisp. Remove the bacon with slotted spoon and drain on a paper towel-lined plate. Add the red onion (#2 cone) to the rendered bacon fat and cook until soft, about 3 to 4 minutes. Carefully add the vinegar and mustard and cook for 2 more minutes. Whisk in the oil and season, to taste, with salt and pepper. Add the hot dressing to the potatoes and toss gently to coat. Fold in the green onions and parsley. Season again with salt and pepper, to taste.

Recipe adapted from Food Network

Autumn Apple Salad with a Maple Vinaigrette

Suggested Piece: Large Cold Bowl

Ingredients

2 cups baby spinach

1/4 cup dried cranberries

1/4 cup halved pecans

2 tablespoons feta cheese

1/2 granny smith apple (#3 cone)

1/2 fuji apple (#3 cone)

2 slices bacon cooked and chopped

Maple Dijon Vinaigrette

2 tablespoons extra virgin olive oil

1 tablespoon apple cider vinegar

1 tablespoon maple syrup

1 and 1/2 teaspoon Dijon mustard

Salt & pepper to taste

Directions

Add the spinach to a medium size bowl or plate.

Top with dried cranberries, halved pecans, feta cheese, sliced apples, and cooked bacon.

Add all the ingredients for the maple Dijon vinaigrette to a small mason jar. Shake to mix. Pour over the salad. The dressing recipe makes enough for two salads.

Pork Schnitzel with Lemon-Caper Cream Sauce

Suggested Piece: 11" Skillet & Small Skillet

Ingredients
Schnitzel
1 - 12 oz pork loin, cut into 1/2 inch circles (boneless loin chops work well also)
1/2 lemon (#1 cone)
1/3 c. all-purpose flour
1/4 tsp. poultry seasoning
2 large eggs
1 tbsp. dijon mustard
1 c. Italian bread crumbs
Cooking spray

Lemon-Caper Cream Sauce
2 tbsp. unsalted butter
2 tbsp. minced shallots
1/3 c. dry white wine (i.e. chardonnay)
1/3 c. chicken broth
1/4 c. heavy cream
1/4 c. jarred lemon curd
1/4 c. small capers, drained, room temperature

Directions
Pound pork circles between pieces of plastic wrap to flatten to 1/4 inch thickness. Sprinkle both sides of medallions with lemon juice. Combine flour and poultry seasoning in shallow dish. Coat medallions with flour mixture; shake off excess and set aside. In a deep pie plate, beat the eggs and mix in the mustard. Place breadcrumbs in another pie plate. Dip the pork medallions into the egg mixture; then into the breadcrumb pie plate, coat well with breadcrumbs. For cream sauce, melt the butter in the small skillet. Add shallots and saute over medium heat until fragrant (approx. 2 min.). Remove skillet from heat; add the wine, chicken broth and cream. Return skillet to heat and bring to a boil. Reduce heat to medium-low and simmer uncovered for 12-15 min. to reduce by half. Meanwhile, coat 11" skillet with cooking spray. Add half of the medallions; fry over medium-high heat on both sides for 30 sec. or until no longer pink. Transfer to a plate and cover with 11" skillet lid. Repeat with remaining medallions. Remove sauce from heat and stir in lemon curd and capers. Serve with buttered spaetzle and garnish with lemon wedges.

Ham

Suggested Piece: 7 Qt Roaster

Ingredients
Ham
Cloves
1 c. Dijon mustard
2 tbsp. real maple syrup

Directions
Score top of ham; place cloves in center of cross. Whisk together mustard and syrup; pour over ham.Cook covered over medium heat until Vapo-Valve clicks. Reduce heat to low and cook 15 minutes per pound (e.g. 3 lb. ham = 45 minutes).

Alternate versions:
A - Cover ham with 1/3 c. brown sugar & 1 can crushed pineapple (strained or un-strained).
B - Pour Pineapple Habanero Sauce (COSTCO) over ham.

Peggy's Potato Salad

Suggested Piece: 3 Qt. Roaster with Culinary Basket

Ingredients
3 medium Yukon Gold potatoes
3 medium red potatoes
1-2 tbsp. vinegar
4 eggs (opt.)
Paprika to garnish (opt.)

Dressing
1 c. mayonnaise
1 bunch green onions, finely chopped
3 stalks celery, #2 cone
1 tbsp. Dijon mustard
Salt & pepper to taste

Directions
Place whole, unpeeled potatoes in culinary basket. Fill 3 qt. roaster with 1 inch of water and set basket inside. Turn heat to medium until Vapo-Valve clicks, then turn heat to low and cook for 20-25 minutes or until tender. Let potatoes cool and cut into bite size pieces and sprinkle with vinegar. Combine all ingredients for dressing in a medium bowl and pour over cooled potatoes.

Optional: place 4 eggs in culinary basket and cook with potatoes. Add chopped eggs to potatoes salad and garnish with paprika.