Broccoli Apple Salad

Suggested Piece: 3.5 Qt Insulated Bowl

Ingredients
4 c broccoli (#2 & #3 cones, approx 2 heads)
2 small gala apples (#3 cone)
1 c walnuts (#2 cone)
1 c carrots (#2 cone, approx 1 carrot)
1/2 c golden raisins or dried cranberries
1/4 c red onion (#2 cone, 1/4 onion)

Dressing:
3/4 c plain Greek yogurt
1/3 c mayonnaise
1 1/2 tbsp apple cider vinegar
3 tbsp honey or agave
1/4 tsp salt (more to taste)

Directions
In small mixing bowl whisk together all the ingredients for the dressing. Chill until ready to use. In 3.5 Qt Insulated Bowl process walnuts, broccoli stalks, carrots, and onion on #2 cone. Change to #3 cone to process broccoli florets and apples; add golden raisins. Pour in dressing and toss until evenly coated.

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.)

Winter Fruit Salad

Suggested Pieces: 3.5 Qt. Insulated Bowl


Ingredients

Salad:
2 red apples (#3 cone)
2 pears (#3 cone)
4 clementine oranges, peeled and separated into segments
3 kiwi fruit, peeled and sliced into thin rounds and then silce rounds into quarters
1/2 cup dried cranberries
1 cup pomegranate seeds
Dressing:
2 tablespoons maple syrup
1 tablespoon fresh lime juice

Directions
Combine all salad ingredients (except the dressing ingredients) in a large bowl.
In a separate small bowl, whisk together the dressing ingredients (maple syrup and lime juice).
Pour the dressing over the salad and gently toss to coat.
Serve immediately.

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.

Pork Tenderloin with Cranberry Salsa

Suggested Piece: 5 Qt Roaster or 11" Large Skillet and Medium Cold Bowl

Ingredients
Pork
1 lb. Pork tenderloin (all visible fat discarded)
1/4 tsp. Paprika
1/4 tsp. Salt
1/4 tsp. Pepper
1/8 tsp. Garlic powder
Salsa
1 c. canned Pineapple chunks (or fresh if you have it!)
1/2 c. Dried cranberries
1/4 c. Red onion (#2 cone)
1 medium Poblano pepper, seeded, finely chopped
1 tsp. Ginger (#1 cone)
1/2 tsp. Ground cinnamon

Directions
Place pork in bottom of piece being used. In a small mixing bowl combine paprika, salt, pepper, and garlic powder. Rub mixture over pork and let stand while making salsa. Combine all ingredients for salsa in Medium Cold Bowl. Spoon salsa over pork. Cover and cook until Vapo-Valve clicks, reduce heat to low for approx. 30 minutes.

Cooking Tip: For a milder dish or if poblanos are not available, use a mediumm green bell pepper instead. If you'd still like a little heat, add 1/8 tsp. dried red pepper flakes to the salsa.

Harvest Salad

Suggested Piece: Medium Cold Bowl

Ingredients

1 head romaine or other leafy green

1 red apple (#3 cone)

1 green apple (#3 cone)

1/4 cup walnuts or pecans (#2 cone)

1/4 cup dried cranberries

1/2 cup crumbled feta

Your Favorite Vinaigrette

Directions

Hand chop lettuce with the Saladmaster Santoku knife, wash and set aside. Chop both apples on the #3 cone and the nuts on the #2 cone. Add apples, nuts, craisins and cheese to the lettuce. Dress with your favorite vinaigrette.

Broccoli Salad

Suggested Piece: Medium Cold Bowl

Ingredients
3-4 heads of broccoli (#3 cone, opt.)
Marzetti's coleslaw dressing
1 c. dried fruit and nut mix

Directions
Cut broccoli into bite-sized pieces or use #3 cone on food processor. Drizzle with dressing and toss with dried fruit and nut mix.

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.

Stuffing

Suggested Piece: 5 Qt. Roaster or MP5

Ingredients

4 boxes stuffing mix

6 c. (48 oz.) chicken, turkey, or vegetable broth

2 stalks of celery (#2 cone)
1 apple (#2 cone) 
1 medium onion (#2 cone)

4-8 tbsps. butter

Directions

Over medium heat sauté celery, apple, and onion in butter until soft. Pour in chicken broth and cover until Vapo-Valve clicks. Reduce heat to low and fold in bread crumbs. Keep covered on medium-low heat until ready to serve.
Option A: Substitute 1 apple (#2 cone) for 1 carrot (#1 cone).
Option B: Omit apple and toss in a handful of dried cranberries and pine nuts.