Summer Fresh Corn Zucchini Chowder

Suggested Piece: 7 Qt. Roaster

Ingredients
4 strips bacon, chopped
2 c yellow onion, #2 or #3 cone
4 celery stalks, #2 cone
2 med carrots, #1 or #2 cone
4 garlic cloves, #1 cone
1 tsp. dried thyme
4 med potatoes, #3 cone
8 c. chicken or vegetable broth
2 bay leaves
5 1/2 c. frozen corn
2 med zucchini, #2 or #3 cone
2 c. half & half
Salt & pepper to taste
Chopped fresh parsley to garnish
Cayenne pepper, to serve (opt.)

Directions
In bottom of 7 Qt. Roaster over medium heat add bacon and cook until brown (3-4 minutes). Add onion, celery, carrots, garlic, and thyme; cook until vegetables begin to soften (5 minutes). Add potatoes, broth, bay leaves, zucchini, and corn; season with salt & pepper to taste. Cover and cook over medium heat until Vapo-Valve clicks, then reduce heat to low and continue cooking for 15 minutes or until vegetables are completely tender. Discard bay leaves and transfer 4 cups of chowder to a blender; puree until smooth. Stir the mixture back into the 7 Qt. Roaster. Add half & half, cover and cook just until heated through. Serve garnished with fresh chopped parsley and sprinkle fo cayenne pepper (opt.) 

Sauteed Greens

Suggested Piece: 10" or 12" Gourmet Skillet

Ingredients
2 tbsp. EVOO
3 cloves garlic
1 large bunch of greens (e.g. kale, mustard greens, collard greens, etc.)
1/2 c. vegetable stock
Salt & pepper to taste
2 tbsp. red wine vinegar

Directions

Heat olive olive in skillet over medium heat; add garlic and cook until soft. Add greens and vegetable stock. Cover and cook until Vapo-Valve clicks, then reduce heat to low for 2-3 minutes. Season with salt and pepper to taste. Add vinegar and toss to combine.

Butternut Squash Pasta

Suggested Piece: 7 Qt Roaster & 11" Large Skillet

Ingredients
8 oz. Spaghetti, whole grain
3 c. Butternut squash (#3 cone)
1 c. Vegetable broth, fat-free & low sodium
1/2 c. Onion (#3 cone)
2 cloves Garlic (#1 cone)
1/4 tsp. Salt
1/4 tsp. Pepper
2 c. Sugar snap peas, trimmed & halved
2 Tbsp. Sage, freshly chopped
1/4 c. Parmesan cheese (#1 cone)

Directions
Prepare pasta using the package directions, omitting the salt. Drain well in a colander. Set aside. In 11" Large Skillet stir together squash, broth, onion, garlic, salt, and pepper. Cover and cook over medium heat until Vapo-Valve clicks, reduce heat to low for approximately 5 minutes. Remove lid and stir in peas. Cover cracking the lid and return temperature to medium heat for approximately 7-10 minutes or until the squash is tender and most of the liquid has evaporated. Stir in the sage. Serve the squash mixture over the pasta. Sprinkle with the Parmesan cheese!

Stuffing

Suggested Piece: 5 Qt. Roaster or MP5

Ingredients

4 boxes stuffing mix

6 c. (48 oz.) chicken, turkey, or vegetable broth

2 stalks of celery (#2 cone)
1 apple (#2 cone) 
1 medium onion (#2 cone)

4-8 tbsps. butter

Directions

Over medium heat sauté celery, apple, and onion in butter until soft. Pour in chicken broth and cover until Vapo-Valve clicks. Reduce heat to low and fold in bread crumbs. Keep covered on medium-low heat until ready to serve.
Option A: Substitute 1 apple (#2 cone) for 1 carrot (#1 cone).
Option B: Omit apple and toss in a handful of dried cranberries and pine nuts.