Stone Fruit Crisp

Suggested Piece: 12” Chef Gourmet Skillet

Ingredients
6 c. *peaches, nectarines, plums, apricots, etc.
½ tsp. orange zest
1 tsp. cinnamon
1-2 tbsp. brown sugar
1 ½ c. oats
1 ½ c. ground almonds or ground flour
½ c. sliced almonds (opt.)
½ c. **sunflower seeds, chopped
¾ c. natural unrefined organic brown sugar
6 tbsp organic butter or coconut oil, melted

Directions

Combine sliced fruits, orange zest, ground cinnamon and sugar in bowl and stir to combine.

Place fruit mixture in skillet and set aside. For topping, place oats, almond flour, sunflower seeds, sugar and butter in bowl and mix thoroughly to combine. Place topping over fruit mixture to cover fruit in skillet. Place skillet on stove, turn heat to medium and cover with the 12" Electric Skillet cover. When Vapo-Valve™ clicks, reduce heat to low and cook for 20 minutes or until fruit inside softens and get bubbly. When ready to serve, remove handles and place gourmet skillet in 375°F/190°C oven and cook, uncovered for 10 minutes until top becomes golden and crispy. Serve crisp warm.

Tips: Top warm crisp with ice cream or other topping of choice. Adjust sweetener in fruit mixture according to sweetness of fruits being used. Bake this Stone Fruit Crisp recipe ahead of time, then reheat in the oven and crisp up the top right before serving.  

*Use juicy stone fruits: peaches, plums, apricots, nectarines and others should be available in your local markets and farms for this tasty warm sweet treat.

**Sunflower seeds are an excellent source of protein, calcium and iron. 

See original recipe here https://recipes.saladmaster.com/recipe/stone-fruit-crisp

Grape & Broccoli Salad

Suggested Pieces: 3.5 Qt. Insulated Bowl

Ingredients
3 lbs. fresh broccoli florets, chopped
2 c. red seedless grapes, halved
1 1/2 c. celery (#2 cone)
1 red onion (#2 cone)
1 lb. bacon, cooked and chopped
1/4 c. sunflower seeds
1/2 c. chopped pecans (#3 cone)
Dressing
1 c. mayonnaise
1/2 c. sugar (or honey)
2 tbsp. apple cider vinegar
Black pepper to taste

Directions
In a small bowl, whisk together mayonnaise, sugar, vinegar, and pepper until smooth. In a 3.5 Qt. Insulated Bowl, combine broccoli, grapes, celery, onion, and bacon. Pour dressing over salad mixture; toss until evenly coated. Cover with plastic wrap and refrigerate, about 2 hours. Just before serving, add sunflower seeds and nuts. Mix well. Serve chilled.

Massaged Kale Salad

Suggested Piece: Large Cold Bowl & Santoku Knife

Ingredients
8 c. Kale, stemmed, chopped
3 Tbsp. Lemon juice
2 Tbsp. Avocado oil
1/2 tsp. Yellow or Dijon mustard
1/8 tsp. Ground black pepper
3 Tbsp. Sunflower or pumpkin seeds, hulled, unsalted
2 Tbsp. Parmesan cheese (#1 cone)

Directions
Prepare the kale: Lay each leaf onto a cutting board. Use a Santoku Knife to cut each side of the kale leaf's rib to remove and discard it. (Kale ribs are quite bitter and tough, making it best to remove.) Repeat with remaining leaves. Then, slice the kale into about 1/2 inch pieces. If kale is still wet from washing, dry it with paper towels or a clean dish towel. In a large bowl, add lemon juice, oilm mustard, and pepper. Use a fork to mix dressing together. Add the chopped kale into the bowl. Use your fingers to gently massage the dressing into the kale until the kale has wilted from 8 cups to 6 cups, just a few minutes. Top kale salad with pumpkin seeds and parmesan cheese. Serve.