Creamed Corn

Suggested Piece: 9" Small Skillet

Ingredients
1  lb frozen corn
8 oz Neuftchatel cream cheese
1/4 c butter
1 tbsp sugar
Salt & pepper to taste

Directions
Place frozen corn in bottom of saucepan. Add remaining ingredients on top. Cover and cook over medium heat until Vapo-Valve clicks. Reduce heat to low and continue cooking for 5-7 minutes. Stir to incorporate all ingredients evenly before serving.

Alternatives:
- 1/4 tsp cayenne pepper: to kick it up a notch!
- 4 oz. canned green chilis
- 1-2 diced green onions as a garnish
- Substitute sugar for brown sugar and add 2 cloves minced garlic
- Substitute sugar for stevia for a healthier option.

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.

Kung Pao Beef Zoodles

Suggested Piece: 10" Chef Gourmet Skillet

Ingredients
4 medium zucchinis (#2 cone)
16 oz steak, cut into 1" pieces
Salt & pepper to taste
1 red bell pepper (#3 cone)
2 tsp sesame oil
4 cloves garlic (#1 cone)
2 tsp ginger (#1 cone)
4 tbsp crushed dry roasted peanuts
4 tbsp green onions, sliced

Sauce:
3 tbsp soy sauce
2 tbsp balsamic vinegar
2 tsp hoisin sauce
1 tbsp red chili paste
4 tsp stevia (sugar)

Directions
Using the #2 cone processes zucchini's into "noodles" and set aside. Salt and pepper steak and brown in 10" Chef Gourmet Skillet over medium high heat. Reduce heat to medium and add bell pepper, sesame oil, garlic, and ginger. Cover and cook over medium heat until Vapo-Valve clicks. Reduce heat to low and cook for approximately 10 minutes. Meanwhile, whisk together all ingredients for sauce in small bowl. Pour sauce over steak mixture and heat through. Remove from heat and fold in zucchini "noodles". Serve immediately.

Green Chili Cabbage Enchiladas

Suggested Piece: 11" Large Skillet

Ingredients
1 head cabbage (#3 cone)
14 oz shredded cooked chicken (#3 cone)
28 oz can mild enchilada sauce
4 oz Neufchatel cream cheese
1/2 c fresh chopped cilantro
1/2 c chopped green onions
1/4 tsp salt
1/2 tsp pepper
1/2 tsp cumin
4 oz shredded cheddar cheese (#1 cone)

Directions
In medium bowl combine shredded chicken, enchilada sauce, cream cheese, cilantro, green onions, salt, pepper, and cumin. In large skillet layer 1/2 chicken mixture, 1/2 head cabbage (#3 cone), 2 oz shredded cheddar cheese (#1 cone); then the rest of the chicken mixture, the other 1/2 head of cabbage (#3 cone), and top with the remaining 2 oz shredded cheddar cheese (#1 cone). Cover and cook over medium heat. When Vapo-Valve clicks reduce heat to low and continue to cook for 15-20 minutes.

Rolled Enchiladas: Create chicken mixture above but only add 1/2 can of enchilada sauce. Place whole head of cabbage in 2.5 Qt Perforated Basket over water in 3 Qt Sauce Pan. Cook over medium heat until Vapo-Valve clicks, then reduce heat to low for approximately 10 minutes. Peel cabbage leaves from head, fill with chicken mixture, roll, and place in skillet. Pour remaining enchilada sauce over top of rolled enchiladas and top with cheddar cheese. Cover and cook over medium heat. When Vapo-Valve clicks reduce heat to low and continue to cook for 15-20 minutes.

4 servings: 1 lean, 3 greens, and 1 condiment

Sirloin & Broccoli Stir Fry

Suggested Piece: 5 Qt. Gourmet Wok & 1 Qt Saucepan

Ingredients
1 tbsp cornstarch
1 tbsp low sodium soy sauce
1 tsp ginger (#1 cone)
1 garlic clove (#1 cone)
1 lb boneless sirloin steak, trimmed, cut into 1/4" crosswise strips
1 c brown rice
1 c low sodium beef broth
2 tbsp hoisin sauce
1 tsp toasted sesame oil
3 oz broccoli florets
1 yellow squash (#3 cone)
4 green onions, sliced
2 oz red cabbage (#5 cone)

Directions
Put cornstarch in a medium bowl. Add the soy sauce, ginger, and garlic, whisking to dissolve the cornstarch. Add the beef, turning to coat. Cover and refrigerate for 10 minutes, turning occasionally. Meanwhile, prepare the rice in 1 Qt Saucepan. In a small bowl, whisk together the broth, hoisin sauce, and sesame oil. Set aside. In 5 Qt Gourmet Wok cook the beef mixture over medium-high heat for 5 minutes until beef is browned on the outside. Transfer beef to a large plate. In the same wok, over medium heat, stir together the remaining ingredients. Cover and cook until Vapo-Valve clicks, reduce heat to low for 2-3 minutes. Return the beef mixture to the wok. Pour in the broth mixture, stirring to combine. Cook for 1-2 minutes, or until the broth mixture thickens, stirring occasionally. Serve over brown rice.

Egg Roll in a Bowl

Suggested Piece: 11" Large Skillet

Ingredients
2 tbsp. sesame oil
6 green onions, sliced (green & white parts divided)
1/2 red onion (#2 cone)
5 cloves garlic (#1 cone)
1 lb. ground pork
1 tsp. fresh ginger (#1 cone)
2 - 3 tbsp. sriracha
1/2 head green cabbage (#4 cone)
1 carrot (#1 cone)
3 tbsp. coconut aminos
1 tbsp. rice wine vinegar
Salt and pepper to taste

Creamy Chili Sauce
1/4 c. Mayonnaise
Sriracha
Salt to taste

Garnish
Black sesame seeds 
Green parts of onion

Directions
Heat sesame oil in skillet over medium heat. Add white parts of onions, diced red onion, and garlic; saute until soft. Add ground pork (degreased), grated ginger, 1 tbsp. sriracha, and heat through. Add green cabbage, carrot, coconut aminos, rice wine vinegar, salt and pepper; cook stirring regularly until cabbage is tender. Meanwhile, in a small bowl whisk together 1/4 c. mayonnaise and 1 - 2 tbsp. sriracha. Add a pinch of salt to taste. Plate cabbage and pork, drizzle with sauce, and garnish with sesame seeds and green parts of onion.

Asian Salad with Spicy Peanut Dressing

Suggested Piece: Food Processor, Santoku Knife, & 6 Qt. Bowl

Ingredients
1 Napa cabbage, chopped
1 red cabbage (#4 cone)
1 carrot (#1 cone)
1 broccoli Stem (#2 cone)
4 green onions, thinly sliced
1/2 bunch cilantro, chopped
1 chicken breast, cooked & chopped
Dressing
1/3 c. peanut butter
1/4 c. rice wine vinegar
2 tbsp. soy sauce (or liquid-aminos)
2 tbsp. brown sugar
1 tbsp. sriracha sauce
1 garlic clove, (#1 cone)

Directions
Combine cabbages, carrot, broccoli, green onions, cilantro, and chicken in 6 Qt. Bowl. In a separate small bowl add peanut butter, vinegar, soy sauce, sugar, sriracha and garlic; stir to combine. Add water to your desired thickness. Cover and refrigerate the salad and dressing separately. Toss in the dressing just before serving.

Crunchy Cabbage Salad with Spicy Peanut Dressing

Suggested Piece: Medium Cold Bowl

Ingredients
3 Tbsp. Peanut butter, reduced-fat & smooth
4 Tbsp. Cider vinegar
1 1/2 Tbsp. Water
2 tsp. Honey
1/4 tsp. Salt
1/2 tsp. Ground black pepper
1 Jalapeno, finely chopped
1 Red or green bell pepper, thinly sliced
3 Green onions or scallions, chopped
1/4 head Green cabbage (#3 cone)
1/4 head Red cabbage (#3 cone)
1/4 c. Peanuts, chopped & unsalted

Directions
In Medium Cold Bowl add peanut butter, vinegar, hot water, honey, salt, and pepper. Finely chop the jalapeno, seeding it for a less spicy salad. Add jalapeno into the bowl. Use a whisk or fork to combine until dressing is smooth. Quarter the bell pepper, removing and discarding the seeds. Thinly slice the bell pepper and chop the scallions. Add both into the bowl, along with the green and red cabbage. Use tongs or a spatula to fully combine the vegetables with the dressing. Chop peanuts and sprinkle over the salad. Let sit a few minutes for flavors to absorb. 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

Tzatziki

Suggested Piece: Saladmaster Machine

Ingredients
1 (12-oz) plain Greek yogurt (Our favorite is Zoi Brand)
1 clove garlic (#1 cone)
1 small lemon, juiced (#1 cone)
3 green onions, finely diced
1 tsp. dill weed, dried
Salt and pepper to taste
1/2 English cucumber, seeded and chopped (#2 cone)

Directions
Combine all ingredients in large bowl, cover, and refrigerate for up to 3 days. Serve with crackers, pita chips, veggies or pita bread!

Greek Yogurt Chicken

Suggested Piece: 11" Large Skillet and Saladmaster Machine

Ingredients
8-9 chicken thighs, skinned & bone-in
12 oz. plain Greek yogurt (Zoi Brand is a personal favorite)
Zest of 1 small lemon (#1 cone)
1 1/2 tsp. Greek seasoning* (Cavender's All-Purpose Greek Seasoning)
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1 tsp. red wine vinegar
2 tsp. green onion
2 tbsp. minced garlic (#1 cone)

Directions
Place chicken in gallon size freezer bag. Whisk together all other ingredients and add to chicken. Allow Chicken and yogurt mixture to marinate for 4-6 hours, minimum. When ready to cook, place entire contents of the freezer bag into the 11" Large Skillet. Cover and cook over medium heat until Vapo-Valve clicks. Reduce heat to low and cook for approximately 30-45 min. or until chicken is cooked through.

Asian Coleslaw

Suggested Piece: Saladmaster Machine, Insulated Bowl

Ingredients

1 small head green cabbage, quartered (#4 cone)

1/2 small head of red cabbage, quartered (#5 cone)

1 c. edamame, shelled

2 carrots (#2 cone)
2 tbsp. green onions, chopped
1 tbsp. fresh ginger (#1 cone)

1/2 c. almonds, sliced & toasted
1 c. chow mein noodles

Dressing
2/3 c. olive oil
1/3 c. rice wine vinegar
1/3 c. honey/agave
2 tbsp. soy sauce
1/4 tsp. sesame oil

Directions
Combine all ingredients in bowl. For dressing... add all ingredients in a jar, and SHAKE, SHAKE, SHAKE! Drizzle over salad and toss!

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.