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.

Faux-tato Salad

Suggested Piece:  2.5 Qt Perforated Basket, 3 Qt Saucepan, and 3.5 Qt Insulated Bowl

Ingredients
1 large head cauliflower (#3 cone)
3 eggs, hard cooked (#3 cone)
3 tbsp mayonnaise
3 tbsp sour cream
1/4 c sweet pickle relish
1 tbsp sweet onion (#2 cone)
1 tbsp mustard
1 tsp salt
1/4 tsp pepper

Directions
Pre-cool 3.5 Qt Insulated Bowl in refrigerator. Pour 1/2 inch of water in bottom of 3 Qt Saucepan, place on stove over medium heat. Meanwhile, process cauliflower stalks on #3 cone (stopping at florets and breaking them apart) into 2.5 Qt Perforated Basket. Rinse 3 eggs and place on top of cauliflower. Insert basket over preheated water in 3 Qt Saucepan. Cover and cook over medium heat until Vapo-Valve clicks. Reduce heat to low and continue cooking for 5 minutes. Immediately remove from heat and transfer cauliflower to cold 3.5 Qt Insulated Bowl. Peel eggs and process on #3 cone. Combine cauliflower, eggs, and all remaining ingredients. Cover and chill for at least 30 minutes to allow flavors to blend. Add salt and pepper to taste just before serving.

Deviled Eggs - Three Ways

Suggested Piece: 11" Large Skillet, 3.5 Qt Insulated Bowl

Ingredients
12 eggs
4 tbsp mayonnaise (or veganaise)
4 tsp yellow mustard
2 tsp dill pickle juice or vinegar
Sat & pepper to taste

Directions
Place a sopping wet paper towel in bottom of 11" Large Skillet. Place rinsed raw eggs on top of paper towel. Cover and cook over medium heat until Vapo-Valve clicks. Reduce heat to low and cook for approx 10-15 minutes. Place eggs in 3.5 Qt Insulated Bowl filled with water and ice. Allow eggs to cool before handling. Peel and slice each egg lengthwise and remove yolks. In small bowl combine yolks with mayonnaise, mustard, vinegar, and a pinch of salt & pepper. Mash until smooth. Scoop mixture into a plastic sandwich bag and snip the corner to create a piping bag.

Variations
Smoked Paprika: Use lime juice in place of pickle juice. Add 1-2 tbsp fresh cilantro and 1/4 tsp smoked paprika to the yolk mixture. Top with additional smoked paprika.

Curry: Use lemon or lime juice in place of pickle juice. Add 1/4-1/2 tsp yellow curry powder to your yolk mixture. Top with minced cilantro or additional curry powder.

Avocado: Use lemon or lime juice in place of pickle juice. Use 2-4 tbsp fresh avocado in place of the mayonnaise. Top with fresh cilantro. (You can also use prepared guacamole instead of avocado!)

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.

Grape & Broccoli Salad

Suggested Pieces: 3.5 Qt. Insulated Bowl

Ingredients
3 lbs. fresh broccoli florets, chopped
2 c. red seedless grapes, halved
1 1/2 c. celery (#2 cone)
1 red onion (#2 cone)
1 lb. bacon, cooked and chopped
1/4 c. sunflower seeds
1/2 c. chopped pecans (#3 cone)
Dressing
1 c. mayonnaise
1/2 c. sugar (or honey)
2 tbsp. apple cider vinegar
Black pepper to taste

Directions
In a small bowl, whisk together mayonnaise, sugar, vinegar, and pepper until smooth. In a 3.5 Qt. Insulated Bowl, combine broccoli, grapes, celery, onion, and bacon. Pour dressing over salad mixture; toss until evenly coated. Cover with plastic wrap and refrigerate, about 2 hours. Just before serving, add sunflower seeds and nuts. Mix well. Serve chilled.

Pasta Salad with Chicken & Bacon

Suggested Pieces: 12" Electric Skillet, 4 Qt. Roaster, & Smokeless Broiler

Ingredients
2 chicken breasts (#3 cone)
4 slices of bacon
8 oz. mini penne pasta or macaroni
1/2 c. red onion (#2 cone)
2 stalks celery (#2 cone)
2 tomatoes, diced
2 tbsp. chopped fresh parsley
1/2 tsp. garlic powder
1/2 to 3/4 c. mayonnaise
1/2 lemon, juiced (#1 cone)
Salt and pepper to taste

Directions
Add chicken to 12" Electric Skillet. Cover and cook at 450F until VapoValve clicks. Reduce heat to low (185F), continue cooking for 20 minutes, and allow to cool. In the meantime, grill bacon on Smokeless Broiler until crispy. Cook pasta according to package directions in 4 Qt. Roaster; drain & rinse under cold water. Using the Saladmaster Food Processor finely chop red onion and celery on #2 cone and shred cooked chicken on #3 cone into pasta. Add diced tomatoes and chopped parsley to pasta as well. In a separate bowl whisk together mayonnaise, lemon juice, garlic powder, salt & pepper to make dressing. Pour over pasta mixture and toss to coat. Serve chilled.

Creamy Green Pea Salad

Suggested Piece: 11" Large Skillet

Ingredients
4 c. fresh or frozen green peas
1 small carrot, shredded (#1 cone)
1/2 red bell pepper, finely chopped
1 c. red onion (#2 cone)
1/2 cup celery (#2 cone)
1/2 cup light or regular ranch-style dressing
1/3 c. mayonnaise
1/4 tsp. dried leaf oregano
1/8 tsp. pepper
1/4 tsp. salt, or to taste

Directions
Cook green peas just until tender and rinsed under cold water. Shred carrot, red onion, and celery on Saladmaster Food Processor and combine with green peas. Add in chopped bell pepper. In small bowl whisk together dressing, mayonnaise, oregano, salt & pepper. Fold into vegetable mixture and serve chilled.

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.