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.

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.