Kal-iflower Stoup

Suggested Piece: Multipurpose 5 Qt (MP5)

Ingredients
2 large potatoes (#3 cone)
1 large onion (#3 cone)
5 garlic cloves (#1 cone)
2 tsp. dried rosemary
Salt & pepper to taste
1 large head cauliflower (#3 cone)
2 jarred roasted red peppers, chopped
6 c. chicken broth
1 lb. kale, stemmed & sliced
1/4 tsp. nutmeg
Pecorino Romano cheese (#1 cone)

Directions
Over medium heat (350F) add potatoes, onion, and garlic to bottom of MP5, season with rosemary, salt and pepper until softened. Add in cauliflower, red peppers, broth, kale, and nutmeg. Cover and cook over medium head until Vapo-Valve clicks. Reduce heat to low (185F) and continue cooking for an additional 5-10 minutes. Serve in bowls and top with Pecorino Romano cheese! Thanks Rachael Ray - YUMMO!   

Kung Pao Beef Zoodles

Suggested Piece: 10" Chef Gourmet Skillet

Ingredients
4 medium zucchinis (#2 cone)
16 oz steak, cut into 1" pieces
Salt & pepper to taste
1 red bell pepper (#3 cone)
2 tsp sesame oil
4 cloves garlic (#1 cone)
2 tsp ginger (#1 cone)
4 tbsp crushed dry roasted peanuts
4 tbsp green onions, sliced

Sauce:
3 tbsp soy sauce
2 tbsp balsamic vinegar
2 tsp hoisin sauce
1 tbsp red chili paste
4 tsp stevia (sugar)

Directions
Using the #2 cone processes zucchini's into "noodles" and set aside. Salt and pepper steak and brown in 10" Chef Gourmet Skillet over medium high heat. Reduce heat to medium and add bell pepper, sesame oil, garlic, and ginger. Cover and cook over medium heat until Vapo-Valve clicks. Reduce heat to low and cook for approximately 10 minutes. Meanwhile, whisk together all ingredients for sauce in small bowl. Pour sauce over steak mixture and heat through. Remove from heat and fold in zucchini "noodles". Serve immediately.

Chopped Mexcian Salad with Lime

Suggested Piece: Food Processor & Oval Baking Dish

Ingredients
1/2 c lime juice
1 tsp crushed red pepper flakes
1 1/2 tsp honey
15 oz black beans, rinsed
2 c frozen corn, thawed
2 ripe avocados
1/4 c EVOO
3 cloves garlic (#1 cone)
6 c romaine lettuce
1 c jicama (#3 cone)
1 red bell pepper (#2 cone)
1/2 Monterey jack cheese (#2 cone)

Directions
In a small bowl whisk together lime juice, EVOO, crushed red pepper flakes, garlic, and honey. Dressing is best served at room temperature. Spread lettuce evenly across a Oval Baking Dish. Arrange beans, jicama, corn, bell pepper, and avocados side by side on top of lettuce. Garnish with cheese. Cover and refrigerate until chilled, for at least 1 hour. Drizzle with dressing before serving.