Bacon Mushroom Spinach Frittata

Suggested Piece: 11" Large Skillet

Ingredients

6 large eggs

1/2 c. milk

1/2 tsp. dried basil

1/2 tsp. dried oregano

1/2 tsp. dried thyme

Dash of hot sauce

Kosher salt and freshly ground black pepper, to taste

4 slices bacon, diced

2 cloves garlic, diced

8 oz. cremini mushrooms, thinly sliced

2 c. baby spinach

1 Roma tomato, diced 

Directions

In a large bowl, whisk together eggs, milk, basil, oregano, thyme and hot sauce; season with salt and pepper, to taste. Set aside. Heat a 11” Large Skillet over medium heat. Add bacon and cook until brown and crispy, about 6-8 minutes, pour off excess fat. Transfer bacon to a paper towel-lined plate, let cool, and crumble. Add garlic and mushrooms to the skillet, sauté. Add spinach and tomato to skillet, pour in egg mixture on top, and sprinkle with bacon crumbles. Cover and cook over medium heat until Vapo-Valve clicks then reduce heat to low. Cook until center is firm.

Tip: For a healthier alternative omit the bacon.

Chickpea Salad with Tomatoes and Cucumber

Suggested Piece: Medium Cold Bowl

Ingredient
15.5 oz. canned Chickpeas, drained & rinsed
1 c. Tomatoes, chopped (any type)
1 Cucumber (#3 cone)
2 stalks Celery (#2 cone)
1/4 small Red or yellow onion (#4 cone)
1/2 c. Cilantro, chopped & fresh
1 Tbsp. Extra virgin olive oil
1/2 Tbsp. Balsamic vinegar or lemon juice
1/2 tsp. Ground cumin
1/4 tsp. Sweet paprika

Direction
Add all the ingredients into a large bowl. Stir to combine and serve.

Cooking Tip: Cilantro stems and celery leaves have a ton of flavor! So go ahead and chop them up for the salad.

Tip: Cherry or grape tomatoes are usually more expensive than other tomatoes. However, sometimes they go on sale, so always check.

Mediterranean Salad

Suggested Piece: Large Cold Bowl

Ingredients
1 head Lettuce (green/red leaf or romaine), cut into thin strips
1 Cucumber (#3 cone)
1/2 c. Tomatoes, chopped
1 - 15.5 oz. can Chickpeas, drained & rinsed
1/2 Red onion (#4 cone)
1/2 c. Feta crumbles or Parmesan cheese (#1 cone)
1/2 tsp. black pepper
1/2 tsp. garlic powder
2 Tbsp. Extra virgin olive oil
2 Tbsp. Red wine or cider vinegar

Directions
In a Large Cold Bowl toss lettuce, cucumber, tomatoes, chickpeas, cheese, and onion. In a small mixing bowl whisk olive oil, vinegar, garlic powder, and pepper. Pour dressing over salad mixture, toss.

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!!!

Pasta Salad with Chicken & Bacon

Suggested Pieces: 12" Electric Skillet, 4 Qt. Roaster, & Smokeless Broiler

Ingredients
2 chicken breasts (#3 cone)
4 slices of bacon
8 oz. mini penne pasta or macaroni
1/2 c. red onion (#2 cone)
2 stalks celery (#2 cone)
2 tomatoes, diced
2 tbsp. chopped fresh parsley
1/2 tsp. garlic powder
1/2 to 3/4 c. mayonnaise
1/2 lemon, juiced (#1 cone)
Salt and pepper to taste

Directions
Add chicken to 12" Electric Skillet. Cover and cook at 450F until VapoValve clicks. Reduce heat to low (185F), continue cooking for 20 minutes, and allow to cool. In the meantime, grill bacon on Smokeless Broiler until crispy. Cook pasta according to package directions in 4 Qt. Roaster; drain & rinse under cold water. Using the Saladmaster Food Processor finely chop red onion and celery on #2 cone and shred cooked chicken on #3 cone into pasta. Add diced tomatoes and chopped parsley to pasta as well. In a separate bowl whisk together mayonnaise, lemon juice, garlic powder, salt & pepper to make dressing. Pour over pasta mixture and toss to coat. Serve chilled.

Sinigang

Suggested Piece: 7 Qt Roaster

Ingredients
8-10 Roma tomatoes, diced
1 large onion (#3 cone)
2 lbs. salmon, cut into bite-sized pieces
1 pack Sinigang mix
1 large daikon (#3 cone)
2 jalapenos


Directions
Combine all ingredients in 7 Qt Roaster. Cover and cook over medium heat until Vapo-Valve clicks rapidly. Reduce heat to low and continue to cook for approx. 30 min.

Cucumber Tomato Avocado Salad

Suggested Piece: Saladmaster Machine & Insulated Bowl

Ingredients
1 lb Roma tomatoes, chopped
1 English cucumber (#3 cone)
1/2 medium red onion (#4 cone)
2 avocados, diced
2 tbsp. extra virgin olive oil or sunflower oil
Juice of 1 medium lemon (about 2 tbsp.)
1/4 c. (1/2 bunch) cilantro, chopped
1 tsp. sea salt or 3/4 tsp table salt
1/8 tsp. black pepper

Directions
Place tomatoes, cucumber, red onion, avocado, and cilantro into a large salad bowl. Drizzle with olive oil and lemon juice. Toss gently to combine. Just before serving toss with sea salt and black pepper.

*Note: if you aren’t keen on cilantro, fresh dill is a good substitute.

Chopped Greek Salad

Suggested Piece: Saladmaster Machine & Thermal Bowl

Ingredients
1 English cucumber (#3 cone)
4-5 Roma tomatoes (#3 cone)
1 large red bell pepper (#3 cone)
1 small red onion (#4 cone)
1 (15-oz) can Garbanzo beans, drained and rinsed
1/2 c. kalmata olives
1/2 c. feta cheese
Favorite Greek Vinaigrette, Italian Seasoning or Balsamic Dressing

Directions
Process all veggies on your Saladmaster Machine and add your favorite dressing. Chill before serving.

Spinach Salad

Suggested Piece: Saladmaster Machine & Insulated Bowl

Ingredients

baby spinach

sweet peppers (#4 cone)

avocado (#3 cone)

grape tomatoes

French dressing

Directions

Combine all ingredients in bowl and drizzle with French dressing. Toss to combine.

Pumpkin & Black Bean Chili

Suggested Piece: 5 Qt Roaster, Saladmaster Machine

Ingredients
1 (15-oz) can pumpkin puree
1 (15-oz) can diced tomatoes (your favorite flavor!)
1 (15-oz) can vegetable broth
2 (15 oz) cans black beans
3 cloves chopped garlic (#1 cone)
1 zucchini (#3 cone)
1 yellow squash (#3 cone)
1 small onion (#2 cone)
1-2 cups cooked quinoa
Salt, pepper, oregano, cumin, and chili powder to taste
1 lb. ground beef (opt.)

Directions
Sauté processed garlic, zucchini, squash, and onion in bottom of 5 Qt Roaster on medium heat. Add all other ingredients and medium-click-low until veggies are tender, a minimum of 30 minutes. Flavors meld and blend the longer it sits on low. 

Optional: If using ground beef, degrease the meat by cooking it in the 3 Qt. Inset or Culinary Basket over 1/2 inch of water in the 3 Qt. Roaster on medium-high temperature. While cooking the fats & oils will drip into the water instantly making your meat leaner!