Berry Crisp

Suggested Piece: 10” Gourmet Skillet

Ingredients
4 c. fresh berries
4 tsp. lemon juice, fresh
4 tbsp. arrowroot powder (or tapioca flour)
1/2 tsp. cinnamon, ground
2 pinches nutmeg, ground

Crumble Topping:
1/2 c. coconut flour
1 c. oats
4 tbsp. coconut oil, room temperature
2 tbsp. water
1/2 tsp. salt
1 tsp. baking powder
4 tbsp. coconut sugar (or monk fruit sweetener)
1/2 c. almonds, chopped

Directions
In a small bowl mix together blackberries, lemon juice, arrowroot powder, cinnamon and nutmeg until berries are coated. In another bowl combine crumble ingredients: coconut flour, oats, coconut oil, water, salt, baking powder, coconut sugar, and almonds. Mix until all ingredients are well combined and mixture has a crumbly texture. Place berry mixture in bottom of 10” gourmet skillet spread out so bottom of pan is covered. Spoon crumble mixture on top of blackberries as evenly as possible to cover berries. Place lid on skillet and turn heat to medium. When Vapo-Valve begins to click steadily, turn heat to low and cook for 20 minutes. Turn heat off and let rest for 5 minutes. Remove lid and serve crumble warm or at room temperature. Garnish with fresh mint if desired.

Tips:
Place crumble under broiler for 5-8 minutes at end of cooking for a crispier topping. Serve crumble with a spoon of low-fat vanilla yogurt.

Butter Chicken

Suggested Piece: 12" Electric Skillet (EOC)

Ingredients
2 lbs chicken thighs (bone-in, skinless)
3 tbsp. fresh lemon juice
Salt
1 tsp. garlic (#1 cone)
1 tbsp. ginger (#1 cone)
2 tsp. garam masala

Sauce
1 medium yellow onion (#2 cone)
1 serrano chile, chopped
1 tbsp. fresh lemon juice
1/4 c. tomato paste
1 1/4 c. coconut milk
1 tsp. garam masala
1/2 tsp. ground cumin
Salt
Cilantro for garnishing

Directions
Preheat 12" Electric Skillet to 400F. Add chicken thighs, lemon juice, salt, garlic, ginger, and garam masala to a gallon ziploc bag; shake to coat. Marinate for a few hours or overnight. If you don't have time for that, then get cooking! Shake drops of cold water onto skillet. They should bead and dance if skillet is properly preheated.  Place chicken in hot skillet and press down to sear. Remember, it is not necessary to use any oil or grease. Chicken will stick at first, but will release when properly browned. Flip to sear opposite side. Remove chicken to a plate and set aside.

Sauce: Add yellow onion and serrano chili to bottom of EOC and deglaze until onion is translucent. Add lemon juice, tomato paste, coconut milk, garam masala, cumin, and salt to skillet; wisk until combined. Add chicken to skillet and cover in sauce.

Place cover on top skillet and continue to cook over low heat until ready to serve. Garnish with chopped cilantro and serve over jasmine/basmati rice, or alongside Naan bread. Thank you Martha Stewart for bringing your power to each one of our cooking schools!

Lemon Butter Shrimp and Zoodles

Suggested Piece: 10" Deep Skillet with Utility Rack

Ingredients
12 large shrimp
1 lemon
2-4 tbsp butter
2-3 zucchini (#3 cone)
Fresh parsley (opt.)
Salt & lemon pepper to taste

Directions
Melt butter in bottom of 10” Deep Skillet. Pour off into a dish. Process zucchini into bottom of piece and add half the lemon juiced, salt and lemon pepper. Place rack on top of zucchini and arrange peeled, deveined shrimp on grill. Cover and cook over medium heat until Vapo-Valve™ clicks, reduce heat to low and cook for 10-15 min. Uncover and squeeze lemon over shrimp and drizzle with remaining butter. Garnish with parsley.

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.

Winter Fruit Salad

Suggested Piece: 6.5 Qt. Insulated Bowl

Ingredients
3 c. pineapple, cubed
1 c. kiwis, sliced
2 c. mandarin or clementine orange segments
1/2 c. pomegranate arils
3 tbsp. lemon or lime juice
3 tbsp. honey
1 tbsp. poppy seeds
Fresh mint leaves, garnish

Directions

Place the pineapple, kiwi, oranges, and pomegranate arils in a 6.5 Qt. Insulated Bowl. In a small bowl whisk together the lemon juice, honey, and poppy seeds. Pour the poppy seed dressing over the fruit and toss gently to coat. Garnish with mint leaves if desired.

Tart Apple Coleslaw

Suggested Piece: 1.5 Qt. Insulated Bowl

Ingredients
1 Granny Smith apple (#2 cone)
1 stalk celery (#2 cone)
1 medium green pepper, diced
1/4 c. olive oil
Juice of 1 lemon
2 tbsp. honey
1 tsp. celery seed
Freshly ground pepper to taste
Sliced almonds (opt.)

Directions
Combine all the ingredients in a bowl and toss well to mix. Chill for an hour or more before serving.

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.

Coconut Blueberry Lemon Bars

Suggested Piece: Two Burner Griddle

Ingredients
Crust
2 c. shredded coconut
1 c. almond flour
1/4 tsp. salt
4 tbsp. honey
4 tbsp. coconut oil
2 - 3 c. blueberries, chopped
2 egg whites

Filling
6 eggs + 4 egg yolks
2 tbsp. honey
4 tbsp. lemon zest
1 c. lemon juice
2/3 c. almond flour
Shredded coconut for sprinkling

Directions
Preheat oven to 400F and line a two burner griddle with parchment paper. Melt the coconut oil in a 2 Qt. Saucepan over medium heat. Add honey, shredded coconut, almond flour, and salt to the pan. Mix well until combined and remove from the heat. Let it cool to room temperature and add the blueberries. Add on egg while to the mixture and stir. Transfer the mixture on the bottom of the prepared pan and press down firmly. Bake for 20 minutes and remove from the oven. Let it cool. To prepare the filling beat together the eggs and egg yolks until frothy. Add the remaining ingredients and beat for a couple more minutes. Reduce the oven heat to 375F. Pour the filling over the cooled crust and bake for another 20 minutes or until the center is set. Let the bars cool completely. Cut into squares, dust with more shredded coconut, and serve.

Paleo Strawberry Crumble

Suggested Piece: 12" Gourmet Chef Skillet

Ingredients
4 c. fresh strawberries (#3 cone)
2 tbsp. tapioca flour
2 tsp. vanilla extract
1 tbsp. lemon juice
2 tbsp. maple syrup

Grain-Free Crumble Topping
1 c. almond flour
1/2 tsp. salt
3 tbsp. coconut oil
3 tbsp. maple syrup

Directions
In a mixing bowl toss together strawberries, tapioca flour, vanilla extract, lemon juice, and syrup. In a separate mixing bowl combine the ingredients for the crumble topping. In bottom of cold skillet layer strawberry mixture then topping. Cover and cook over medium-low heat until strawberries are juicy and bubbly. Set oven to broil and slide skillet inside to brown topping (careful not to over cook!) Remove from oven and let cool before serving.

Green Chicken Masala

Suggested Piece: 12" Electric Skillet

Ingredients
1 onion (#2 cone)
3 tbsp. olive oil (opt.)
2 lbs. skinless, bone-in chicken thighs
1 1/2 tsp. turmeric
1/4 c. lemon juice
1/2 c. chicken broth
Small bunch fresh mint leaves
2 c. fresh cilantro leaves
1 jalapeno, chopped coarsely
4 garlic cloves (#1 cone)
1/2 tsp. ground cardamom
1/2 tsp. cinnamon
1/8 tsp. ground cloves
1 c. full-fat coconut milk
Fresh ground black pepper to taste

Directions
In a skillet over medium heat (approx. 300F), add the onion with the olive oil (opt.). Cook, stirring occasionally until the onion starts to soften. Add chicken thighs and turmeric to the skillet and continue cooking (approx. 7 mins.) Place the lemon juice, broth, mint, cilantro, jalapeno, and garlic in a blender or food processor and blend until you obtain a smooth puree. Add the cloves, cardamom, and cinnamon. Cook for just about a minute. Add in the coconut milk, season to taste with freshly ground black pepper and add the herb puree. Cover and cook over medium heat until Vapo-Valve clicks. Then reduce heat to low for approximately 15 minutes or until the chicken is well cooked and tender. Serve immediately.

Zucchini Carpaccio

Suggested Piece: 12" Deep Dish Griddle

Ingredients
1 lemon
2 tbsp. extra virgin olive oil
1 tsp. salt
1 tsp. black pepper
2 large zucchini (#4 cone)
1 avocado
Pine nuts (or salted roasted almonds)

Directions
From 1 lemon, finely grate 1/2 tsp. zest and squeeze 2 tbsp. juice into a small bowl. With wire whisk, stir in extra virgin olive oil, salt, and freshly ground black pepper. Process zucchini on #4 cone and arrange slices on large serving plate with overlapping layers with avocado. Drizzle lemon dressing all over vegetables and top with almonds or pine nuts.

Easy Creamy Hummus

Suggested Piece: 1.5 Qt. Small Bowl

Ingredients
2 cans chickpeas (15 oz. each), rinsed and drained
1 can white beans (15 oz.), rinsed and drained
1/3 c. lemon juice (#1 cone)
2 tbsp. tahini
1 tbsp. fresh parsley, chopped
1 garlic clove, peeled
1/2 tsp. smoked paprika
1/2 tsp. ground cumin
1 1/4 tsp. sea salt
Water to thin as desired

Directions
In a blender combine all ingredients except the water. Begin blending; add water  and use just enough to get it smooth but still with a thick texture. Taste and add up to 1/4 teaspoon additional smoked paprika or other seasonings to taste.

Original recipe can be found at: https://www.pcrm.org/recipe/easy-creamy-hummus

Shaved Brussels Sprouts Salad

Suggested Piece: 10" Gourmet Chef Skillet & 3.5 Qt. Insulated Bowl

Ingredients
3 tbsp. olive oil
1 tsp. ground cinnamon
1 clove garlic (#1 cone)
3 c. shaved Brussels sprouts
1 tbsp. fresh lemon juice
2 tbsp. crumbled feta
2 tbsp. golden raisins
4 sprigs fresh mint, leaves stripped & chopped
3 tbsp. almonds, chopped

Directions
In 10" Gourmet Chef Skillet, heat the oil and cinnamon over low until the cinnamon flavor is infused into the oil (about 5 min.). Add the garlic; remove from heat. In a 3.5 Qt. Insulated Bowl, toss the sprouts with the cinnamon oil and lemon juice. Season and add the feta and raisins; top with the mint and nuts.

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.

Pear, Apple, & Chicken Salad

Suggested Piece: 3.5 Qt. Insulated Bowl

Ingredients
2 chicken breasts, cooked & chopped
1 pear (#3 cone)
1 apple (#3 cone)
3 c. romaine lettuce, chopped
1/2 c. walnuts (toasted and drizzled with 2 tsp. honey)
1/2 c. Gorgonzola cheese
Dressing
1/4 c. fresh lemon juice (#1 cone)
1/4 c. EVOO
4 tbsp. honey
Balsamic vinegar
1/8 tsp. ginger
1/4 tsp. salt
1/2 tsp. pepper

Directions
Combine dressing ingredients in a lidded jar. Shake well. Set aside. Place salad ingredients in a large bowl. Pour half the dressing over the salad and toss well, adding dressing to taste.

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.

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.

Grilled Chicken Breasts with Herbs & Lemon

Suggested Piece: Smokeless Broiler

Ingredients

2-4 skinless chicken breasts (about 1 1/2 lbs. total)

1/3 c. extra virgin olive oil

3 garlic cloves, minced

1/2 tsp. salt

1/4 tsp. black pepper

2 tbsp. finely chopped fresh parsley

1/2 tsp. finely chopped fresh thyme

1/2 tsp. finely chopped fresh oregano

1/4 tsp. finely chopped fresh rosemary

3 tbsp. lemon juice

Directions

Place chicken breasts in-between 2 sheets of plastic wrap and, using a meat mallet, pound out to an even 1/2-inch thickness. Place chicken in a large resealable ziploc bag. Add all the other ingredients and massage to evenly coat. Seal bag and marinate in the refrigerator for at least an hour, but ideally four. Coat Smokeless Broiler grates with nonstick spray. Place chicken directly on Smokeless Broiler and cook for 5 minutes; flip and cook for another 5 minutes or until a thermometer registers 160°F. Transfer to a plate and let rest for a few minutes. Slice and serve!

Lemon Rice Pilaf

Suggested Piece: 3 Qt. Saucepan

Ingredients

1 1/2 tbsp. EVOO (optional... but evens out garlic flavor)

1 tsp. garlic (#1 cone)

1/2 onion (#2 cone)

2 c. rice

1-2 boxes chicken broth (knuckle method)

1 tsp. lemon zest

3-4 tsp. lemon juice

3 tbsp. chopped parsley

3 tbsp. chopped dill

Salt & pepper to taste

Directions

Saute in 3 Qt. over medium heat EVOO, garlic, and onion. Once onion is soft, stir in rice and chicken broth. Cover and cook rice over medium heat until Vapo-Valve clicks. Reduce heat to low and cook rice for approx. 15-20 min. Add lemon juice, zest, parsley, dill, salt & pepper and fluff with a fork.

Chickpea Salad with Tomatoes and Cucumber

Suggested Piece: Medium Cold Bowl

Ingredient
15.5 oz. canned Chickpeas, drained & rinsed
1 c. Tomatoes, chopped (any type)
1 Cucumber (#3 cone)
2 stalks Celery (#2 cone)
1/4 small Red or yellow onion (#4 cone)
1/2 c. Cilantro, chopped & fresh
1 Tbsp. Extra virgin olive oil
1/2 Tbsp. Balsamic vinegar or lemon juice
1/2 tsp. Ground cumin
1/4 tsp. Sweet paprika

Direction
Add all the ingredients into a large bowl. Stir to combine and serve.

Cooking Tip: Cilantro stems and celery leaves have a ton of flavor! So go ahead and chop them up for the salad.

Tip: Cherry or grape tomatoes are usually more expensive than other tomatoes. However, sometimes they go on sale, so always check.