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.

Stuffing

Suggested Piece: 5 Qt. Roaster or MP5

Ingredients

4 boxes stuffing mix

6 c. (48 oz.) chicken, turkey, or vegetable broth

2 stalks of celery (#2 cone)
1 apple (#2 cone) 
1 medium onion (#2 cone)

4-8 tbsps. butter

Directions

Over medium heat sauté celery, apple, and onion in butter until soft. Pour in chicken broth and cover until Vapo-Valve clicks. Reduce heat to low and fold in bread crumbs. Keep covered on medium-low heat until ready to serve.
Option A: Substitute 1 apple (#2 cone) for 1 carrot (#1 cone).
Option B: Omit apple and toss in a handful of dried cranberries and pine nuts.