Mojito Fruit Salad

Suggested Piece: 3.5 Qt Insulated Bowl

Ingredients
2 Granny Smith apples (#3 cone)
5 kiwis (#3 cone)
1 honeydew melon (#3 cone)
1/2 lb green grapes
2 limes (#1 cone)
3 tbsp chopped fresh mint

Directions
Process apples, kiwis, and melon on #3 cone in 3.5 Qt Insulated Bowl. Add grapes and chopped mint. Zest and juice both limes on #1 cone. Fold all ingredients together. Chill in fridge up to an hour before serving.

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.

Watermelon Cucumbert Jicama Salad

Suggested Piece: 6.5 Qt. Insulated Bowl

Ingredients
3 c. cubed watermelon, seedless
2 c. jicama (#3 cone)
1/2 English cucumber (#3 cone)
1/2 c. blueberries
1 tbsp. mint, finely chopped
Sprinkle of salt

Dressing
1/2 c. coconut milk, full-fat
1 tbsp. lime zest (2 limes)
2 tbsp. lime juice (2 limes)
1 tbsp. maple syrup

Directions
Combine watermelon, cucumber, jicama, blueberries, mint, and salt in bowl. Add ingredients for the dressing in a glass pint jar, seal with lid, and shake to combine. Drizzle salad with dressing just 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.

Festive Fruit Salad

Suggested Piece: 6.5 Qt. Insulated Bowl + 1 Qt. Saucepan

Ingredients
2 lbs. strawberries, halved
1 (6 oz.) container raspberries
2 c. seedless green grapes
2 kiwi, peeled and thinly sliced

Mint-Lime Dressing
1 c. sugar
1 c. fresh mint leaves
1/4 c. fresh lime juice

Directions
Prepare dressing by stirring together sugar, mint, and 1 c. water in 1 Qt. Saucepan over medium heat. Cover and cook until Vapo-Valve clicks, then reduce temperature to low for 2 to 3 minutes. Remove from heat and stir in lime juice and cool 30 minutes. Pour mixture through a fine wire-mesh strainer into a bowl. Prepare salad by gently tossing strawberries, raspberries, grapes, and kiwi in 6.5 Qt. Insulated Bowl. Drizzle with 1/2 cup mint-lime dressing and gently stir to coat. Serve immediately, or cover and chill up to 2 weeks.

Herb Cucumber & Tomato Salad

Suggested Piece: 3.5 Qt. Insulated Bowl

Ingredients
3 tbsp. extra virgin olive oil
2 tbsp. red wine vinegar
1 tsp. fresh oregano, chopped
3 English cucumbers (#3 cone)
1 c. grape tomatoes, halved
1/2 c. red onion, (#4 cone)
2 tbsp. fresh mint, chopped
2 tbsp. fresh parsley, chopped
2 tbsp. fresh dill, chopped
1/2 c. feta cheese
Salt & pepper to taste

Directions
Whisk together olive oil, vinegar, and oregano in bowl. Toss together with cucumbers, tomatoes, onion, mint, parsley, and dill. Season with salt and pepper. Sprinkle with feta.

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.

Fresh Cranberry Sauce

Suggested Piece: Small Skillet or 1 1/2 Qt. Sauce Pan

Ingredients
1 lb. fresh cranberries
1/3 c. fresh mint
1/2 c. maple syrup
Juice from a lemon
Zest from a lemon

Directions
Put all ingredients into a cold sauce pan. Cover and place on medium heat. When Vapo-Valve clicks reduce heat to low and cook for approximately 10 minutes. Serve as is or blend for a smoother texture.