Salmon Florentine

Suggested Piece: 5 Qt Wok

Ingredients
1 bag fresh spinach
2 lb salmon fillet, skinless
1 c chopped green onions
4 garlic cloves (#1 cone)
1/2 tsp crushed red pepper flakes
1/4 tsp salt
1/4 tsp pepper
8 oz part-skim ricotta cheese
1 pint cherry or grape tomatoes, halved

Directions
Place fresh spinach in bottom of 5 Qt Wok. Lay salmon fillet on top of spinach (cut to fit if needed). In small bowl combine green onions, garlic, crushed red pepper flakes, salt, pepper, and ricotta cheese. Spread over salmon fillet and top with halved tomatoes. Cover and cook over medium heat until Vapo-Valve clicks. Reduce heat to low and continue cooking for approximately 15 minutes.

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.

Scalloped Potatoes Au Gratin

Suggested Piece: Small Skillet

Ingredients
3 medium russet potatoes (#4 cone)
2 cloves garlic, (#1 cone)
3/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. red pepper flakes, opt.
1 c. heavy cream
1 oz. mild cheddar cheese (#1 cone)
1 oz. extra sharp cheddar cheese (#1 cone)
2 oz. Gruyere cheese (#2 cone)
1/3 c. Parmesan cheese (#1 cone)

Directions

Lightly butter bottom and sides of Small Skillet. Toss cheese together in a large bowl. In a medium bowl whisk together salt, pepper, red pepper flakes, and garlic with the heavy cream, set aside. Slice potatoes on #4 cone. Add two layers of potatoes to skillet, topping off with a small handful of cheese. Repeat layers until all potatoes and cheese have been used. Pour heavy cream mixture over top. Cook over medium heat until Vapo-Valve clicks, then reduce heat to low for approximately 15-20 minutes. Remove lid and slide in oven on broil to lightly brown the top.

Jamaican Stew

Suggested Piece: 9 Qt. Braiser

Ingredients
1 1/2 c. chopped onions (#2 cone)
3 c. sweet potatoes (#3 cone)
1 1/4 tsp. sea salt
1 1/2 tsp. ground coriander
1/2 tsp. ground cumin
1/2 tsp. ground turmeric
1 tsp. dried thyme
1/2 tsp. ground allspice
1/4 tsp. crushed red pepper flakes
1 can coconut milk (5.5 oz.)
3 1/2 c. water
2 cans black beans (15 oz.), rinsed and drained
3 c. cauliflower florets
2 tbsp. ginger (#1 cone)
3 tbsp. lime juice (#1 cone)
3 c. baby spinach
1/4 c. fresh cilantro, chopped

Directions
In 9 Qt. Braiser over medium heat sauté onion, sweet potato, salt, coriander, cumin, turmeric, thyme, allspice, red pepper flakes and 1/4 of the can of coconut milk. Cover and cook until VapoValve clicks (approximately 6 to 7 minutes). Lift lid and add the water, beans, cauliflower, ginger, and remaining coconut milk. Cover and cook until VapoValve clicks; without lifting the lid reduce heat to low and cook for approximately 10 to 12 minutes. Life lid and stir in lime juice, spinach, and cilantro; remove from heat. Serve immediately!

Original recipe can be found at: http://www.pcrm.org/recipe/jamaican-stew

Asian Cucumber Sesame Salad

Suggested Piece: 3.5 Qt. Insulated Bowl

Ingredients
2 Cumbers (#3 cone)
1 Medium Jicama (#3 cone)
1/2 Red Onion (#3 cone)
1 c. Mini Bell Peppers, diced
Dressing
2 tbsp. Rice Vinegar
1 tbsp. Lime Juice (about 1/2 a lime)
1 tbsp. Soy Sauce, low sodium or Liquid Aminos
1 tsp. Fresh Ginger (#1 cone)
1 tbsp. Sesame Oil
2 tbsp. Sesame Seeds
2 tbsp. Agave
Pinch of Red Pepper Flakes, or to taste

Directions
Process cucumbers, jicama, and red onion on #3 cone into 3.5 Qt. Insulated Bowl. Toss with diced mini bell peppers. In a small separate bowl whisk together all the ingredients for the dressing. Pour dressing over salad and toss to coat. Enjoy immediately!!!