Mixed Vegetable Salad with Lime Dressing

Suggested Piece: 3 Qt Saucepan with Inset, 3.5 Qt Insulated Bowl

Ingredients
About 2 cups of any or all of the following:
- beets (#3 cone)
- carrots (#3 cone)
- potatoes (#3 cone)
- green beans (fresh or frozen, thawed)
- peas (fresh or frozen, thawed)
- radishes (#4 cone)
- cucumber (#3 cone)
- grape tomatoes, halved

Dressing
3 tbsp. lime juice (#1 cone)
1/2 c. olive oil
1/2 tsp. salt
1/2 tsp. pepper
1 1/2 tbsp. cilantro, chopped

Garnishes
1 hard boiled egg (#3 cone)
1/2 red onion (#4 cone)
2 tbsp. feta cheese

Directions
Place 3.5 Insulated Bowl in refrigerator to cool. Process beets, carrots, and potatoes on #3 cone in Inset. Place Inset in 3 Qt. Saucepan over 1/2 in. water. Cook over medium heat until Vapo-Valve clicks, reduce heat to low and continue cooking for approx. 7 minutes (vegetable should be al dente, not mushy). Add cooked vegetables to pre-cooled 3.5 Qt Bowl. Add green beans, peas, radish, cucumber, and/or tomatoes. Top with desired garnishes. Add all dressing ingredients to a glass jar with lid, shake to combine. Pour dressing over salad just before serving. Thank you Rick Bayless for inspiring this dish!

Vegetarian Red Pozole with Black Beans and Summer Squash

Suggested Piece: 10 Qt. Roaster

Ingredients

½ tablespoon canola oil

1 medium yellow onion (#2 cone)

2-3 garlic cloves (#1 cone)

2 poblano peppers, roasted, seeded and diced (use canned, if needed)

2 small zucchini (#3 cone)

2 small yellow squash (#3 cone)

1 ½ teaspoons dried oregano

1 teaspoon ancho chili powder

1 ½ teaspoons ground cumin

½ teaspoon each kosher salt and black pepper, or to taste

1 (25-ounce) can Mexican style hominy, rinsed and drained

2 (15-ounce) cans Black Beans, drained

2 (10-ounce) cans Diced Tomatoes and Green Chiles

1 (20-ounce) can Red Enchilada Sauce

1 (32-ounce box) vegetable broth (4 cups)

For serving:

Fresh cilantro

Sliced radishes (#4 cone)

Diced Avocado

Green Cabbage (#4 cone)

Fresh limes

Directions

In a 10 Qt. Roaster over medium heat add onion and saute for 5-6 minutes, or until onions are translucent. Add garlic, poblano peppers, zucchini and yellow squash; and saute for an additional 2-3 minutes.nStir in the oregano, ancho chili powder, cumin, salt and black pepper. Cook, stirring constantly, until spices are fragrant, about 30 seconds. Add the hominy, black beans, diced tomatoes and green chiles, enchilada sauce and vegetable broth to the pot. Stir to combine and cover with lid. When Vapo-Valve clicks, reduce heat to low and cook for 20 minutes.
*For a non-vegetarian alternative cook bone-in chicken thighs in bottom of 10 Qt. Roaster before sauteing the onion. Follow the remainder of the recipe as written, but don't forget to take out the bones before serving!!!

Mexican Coleslaw

Suggested Piece: Saladmaster Machine & Insulated Salad Bowl

Ingredients

1/2 head of green cabbage (#4 cone)

4-5 radishes (#4 cone)

1/4 c. cilantro, chopped

2 limes (#1 cone)

1 carrot (#1 cone) opt.

Directions

Cut 1/2 head of green cabbage in half (creating 2 quarters). Process both quarters of green cabbage process on #4 cone. Process radish on #4 cone as well. Add in chopped cilantro. Lightly zest 2 limes on #1 cone. Then quarter each lime and juice on #1 cone. Toss and serve immediately! Great over fish tacos, fajitas, or a light and refreshing salad on the side!

 

Coleslaw Salad

Suggested Piece: Cold Bowl

Ingredients
¼ green cabbage head, sliced, #4 cone
2 radishes, sliced, #4 cone
1 carrot, sliced lengthwise, #4 cone
1 carrot, shredded, #1 cone
1 stalk of celery, shredded, #2 cone
¼ red cabbage head, shredded, #2 cone
½ zucchini, #3 cone
½ zucchini, sliced, #5 cone
1 apple, sliced, #5 cone
Citrus, zest & juice, #1 cone
1/8 c. pineapple juice

Directions
Combine all ingredients in Cold Bowl and toss.

Pineapple Upside-Down Cake

Suggested Piece: 9” Small Skillet

Ingredients
4 pineapple rings
½ box lemon cake mix
2 eggs
2 radishes, shredded (#1 cone)
¼ carrot, shredded (#1 cone)
1 stalk of celery, shredded (#1 cone)
¼ c. red cabbage wedge, shredded (#1 cone)
¼ small zucchini, shredded (#1 cone)

Directions
Spray 9” skillet with a non-stick spray. Place 4 pineapple rings in bottom of skillet. In medium bowl add ½ box lemon cake mix, 2 eggs, and all the shredded vegetables; mix well. Pour batter into 9” skillet, cover, and cook on a medium-low temperature. At a true medium-low temperature the Vapo-Valve will not click. Bake for approximately ½ the time specified in the recipe or until the top of cake is moist and springs back when touched.

Tip: It doesn’t matter what vegetables you use, it just needs to be measured to approximately 1 cup shredded vegetables.