Mixed Vegetable Salad with Lime Dressing

Suggested Piece: 3 Qt Saucepan with Inset, 3.5 Qt Insulated Bowl

Ingredients
About 2 cups of any or all of the following:
- beets (#3 cone)
- carrots (#3 cone)
- potatoes (#3 cone)
- green beans (fresh or frozen, thawed)
- peas (fresh or frozen, thawed)
- radishes (#4 cone)
- cucumber (#3 cone)
- grape tomatoes, halved

Dressing
3 tbsp. lime juice (#1 cone)
1/2 c. olive oil
1/2 tsp. salt
1/2 tsp. pepper
1 1/2 tbsp. cilantro, chopped

Garnishes
1 hard boiled egg (#3 cone)
1/2 red onion (#4 cone)
2 tbsp. feta cheese

Directions
Place 3.5 Insulated Bowl in refrigerator to cool. Process beets, carrots, and potatoes on #3 cone in Inset. Place Inset in 3 Qt. Saucepan over 1/2 in. water. Cook over medium heat until Vapo-Valve clicks, reduce heat to low and continue cooking for approx. 7 minutes (vegetable should be al dente, not mushy). Add cooked vegetables to pre-cooled 3.5 Qt Bowl. Add green beans, peas, radish, cucumber, and/or tomatoes. Top with desired garnishes. Add all dressing ingredients to a glass jar with lid, shake to combine. Pour dressing over salad just before serving. Thank you Rick Bayless for inspiring this dish!

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.

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.

Turkey Pot Pie

Suggested Piece: 11" Skillet

Ingredients
1 can refrigerated biscuits
Filling:
Cooked turkey, cubed or shredded
Carrots
Celery
Onion
Corn
Green beans
Peas

Directions
Combine your leftover turkey with any combination of vegetables and fill the bottom of the 11" Skillet. Top with uncooked refrigerated biscuits. Cover and cook over medium heat until Vapo-Valve clicks. Reduce heat to low and cook for approximately 15-20 min. If you like your biscuits toasted, remove lid and place 11" Skillet in oven. Broil for 1-2 min. or just until they are browned to your liking!

Green Bean Casserole

Suggested Piece: Multi-Purpose 5 Quart -or- 5 Quart Roaster

Ingredients
Frozen or fresh green beans
1 can cream of mushroom soup
Cheddar cheese (#1 cone)
2 - 3 mushrooms (#4 cone)
1 cup milk
1 tbsp. Worcestershire sauce
1/4 tsp. pepper
1 can French's fried onion rings, divided

Directions
Combine green beans, soup, cheese, mushrooms, milk, Worcestershire sauce, and pepper in a large bowl; stir in half of French fried onion rings. Spoon mixture into a lightly into Multi-Purpose 5 Quart or 5 Quart Roaster. Cover and cook on medium heat until Vapo-Valve clicks then reduce heat to low for 20 minutes. Sprinkle remaining onion rings on top of casserole before serving.