Broccoli Apple Salad

Suggested Piece: 3.5 Qt Insulated Bowl

Ingredients
4 c broccoli (#2 & #3 cones, approx 2 heads)
2 small gala apples (#3 cone)
1 c walnuts (#2 cone)
1 c carrots (#2 cone, approx 1 carrot)
1/2 c golden raisins or dried cranberries
1/4 c red onion (#2 cone, 1/4 onion)

Dressing:
3/4 c plain Greek yogurt
1/3 c mayonnaise
1 1/2 tbsp apple cider vinegar
3 tbsp honey or agave
1/4 tsp salt (more to taste)

Directions
In small mixing bowl whisk together all the ingredients for the dressing. Chill until ready to use. In 3.5 Qt Insulated Bowl process walnuts, broccoli stalks, carrots, and onion on #2 cone. Change to #3 cone to process broccoli florets and apples; add golden raisins. Pour in dressing and toss until evenly coated.

Deviled Eggs - Three Ways

Suggested Piece: 11" Large Skillet, 3.5 Qt Insulated Bowl

Ingredients
12 eggs
4 tbsp mayonnaise (or veganaise)
4 tsp yellow mustard
2 tsp dill pickle juice or vinegar
Sat & pepper to taste

Directions
Place a sopping wet paper towel in bottom of 11" Large Skillet. Place rinsed raw eggs on top of paper towel. Cover and cook over medium heat until Vapo-Valve clicks. Reduce heat to low and cook for approx 10-15 minutes. Place eggs in 3.5 Qt Insulated Bowl filled with water and ice. Allow eggs to cool before handling. Peel and slice each egg lengthwise and remove yolks. In small bowl combine yolks with mayonnaise, mustard, vinegar, and a pinch of salt & pepper. Mash until smooth. Scoop mixture into a plastic sandwich bag and snip the corner to create a piping bag.

Variations
Smoked Paprika: Use lime juice in place of pickle juice. Add 1-2 tbsp fresh cilantro and 1/4 tsp smoked paprika to the yolk mixture. Top with additional smoked paprika.

Curry: Use lemon or lime juice in place of pickle juice. Add 1/4-1/2 tsp yellow curry powder to your yolk mixture. Top with minced cilantro or additional curry powder.

Avocado: Use lemon or lime juice in place of pickle juice. Use 2-4 tbsp fresh avocado in place of the mayonnaise. Top with fresh cilantro. (You can also use prepared guacamole instead of avocado!)

Cranberry-Apple Chutney

Suggested Piece: Small Skillet

Ingredients
1 medium onion (#2 cone)
2 large tart apples (#2 cone)
12 oz. fresh or frozen cranberries
1/2 c. golden raisins
3/4 c. sugar
1/2 c. packed brown sugar
1 tsp. cinnamon
1/4 tsp. salt
1/8 tsp. allspice
1/8 tsp. ground cloves
1/4 c. apple cider vinegar
1/2 c. walnuts (#2 cone)

Directions

In small skillet layer onion, apples, cranberries, golden raisins, sugars, seasonings, and vinegar. Cover and cook over medium heat until Vapo-Valve clicks, the reduce heat to low for 10-15 minutes. Remove lid and mash with potato masher until desired texture forms. Stir in walnuts just before serving. 

Honey-Beer Braised Ribs

Suggested Piece: 12" Electric Skillet (EOC)

Ingredients
1/2 c. packed brown sugar
1 tsp. pepper
3/4 tsp. salt
6 lbs. pork baby back ribs
1/4 c. honey
1 bottle (12 oz.) dark beer
1/4 c. apple cider vinegar
1 bottle (18 oz.) barbecue sauce

Directions
Combine the brown sugar, pepper, and salt; rub over ribs. Place ribs bone side down in 12" EOC. Drizzle with honey. Combine beer and vinegar; pour around ribs. Cover and set temperature to 350F until Vapo-Valve clicks. Reduce temperature to 185F for 2 hours, or until tender. Pour off excess liquid and cover with barbecue sauce.

Herb Cucumber & Tomato Salad

Suggested Piece: 3.5 Qt. Insulated Bowl

Ingredients
3 tbsp. extra virgin olive oil
2 tbsp. red wine vinegar
1 tsp. fresh oregano, chopped
3 English cucumbers (#3 cone)
1 c. grape tomatoes, halved
1/2 c. red onion, (#4 cone)
2 tbsp. fresh mint, chopped
2 tbsp. fresh parsley, chopped
2 tbsp. fresh dill, chopped
1/2 c. feta cheese
Salt & pepper to taste

Directions
Whisk together olive oil, vinegar, and oregano in bowl. Toss together with cucumbers, tomatoes, onion, mint, parsley, and dill. Season with salt and pepper. Sprinkle with feta.

Autumn Pear Salad

Suggested Pieces: 3.5 Qt. Insulated Bowl

Ingredients
4 slices bacon, cooked and chopped
4 c. baby spinach
1/2 c. cranberries, dried
1 red pear
1 tart apple
1/2 c. pecans
4 tbsp. feta cheese
Dressing
3 tsp. Dijon mustard
2 tbsp. maple syrup
Salt & pepper to taste
2 tbsp. apple cider vinegar
4 tbsp. EVOO

Directions
Add the spinach to a 3.5 Qt. Insulated Bowl. Top with dried cranberries, halved pecans, feta cheese, sliced apples, and cooked bacon. Add all the ingredients for the dressing to a small mason jar. Shake to mix. Pour over the salad. (The dressing recipe makes enough for two salads.)

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.

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!!!

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.

Crunchy Cabbage Salad with Spicy Peanut Dressing

Suggested Piece: Medium Cold Bowl

Ingredients
3 Tbsp. Peanut butter, reduced-fat & smooth
4 Tbsp. Cider vinegar
1 1/2 Tbsp. Water
2 tsp. Honey
1/4 tsp. Salt
1/2 tsp. Ground black pepper
1 Jalapeno, finely chopped
1 Red or green bell pepper, thinly sliced
3 Green onions or scallions, chopped
1/4 head Green cabbage (#3 cone)
1/4 head Red cabbage (#3 cone)
1/4 c. Peanuts, chopped & unsalted

Directions
In Medium Cold Bowl add peanut butter, vinegar, hot water, honey, salt, and pepper. Finely chop the jalapeno, seeding it for a less spicy salad. Add jalapeno into the bowl. Use a whisk or fork to combine until dressing is smooth. Quarter the bell pepper, removing and discarding the seeds. Thinly slice the bell pepper and chop the scallions. Add both into the bowl, along with the green and red cabbage. Use tongs or a spatula to fully combine the vegetables with the dressing. Chop peanuts and sprinkle over the salad. Let sit a few minutes for flavors to absorb. Serve.

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.

Black Bean Salad

Suggested Piece: Medium Cold Bowl

Ingredients
1 - 15.5 oz can Black Beans, low sodium
3/4 c. Frozen corn
1 medium Bell pepper, diced
1/2 c. Red onion (#2 cone)
1 tsp. garlic (#1 cone)
2 Tbsp. Cilantro, chopped
2 Tbsp. Cider vinegar
3 Tbsp. Extra virgin olive oil
1 Lime (#1 cone)

Directions
Toss all together, chill at least one hour.

Quick Tip: Serve this as a side salad to a meal or warm in 11" Large Skillet and use as a filling for tacos!

Sweet & Sour Cabbage

Suggested Piece: 5 Qt. Wok

Ingredients
5 tbsp. butter
2 onions (about 4 cups), (#4 cone)
2/3 cup red wine vinegar
1/2 cup applesauce
2 tbsp. sugar
2 tsp. salt
1 tsp. ground black pepper
1 bay leaf
1/8 tsp. ground cloves
2 pounds (about 1 head) red cabbage (#3 cone)
1 large Golden Delicious apple (#2 cone)
1/2 cup apple juice

Directions
Melt butter in 5 Qt. Wok over medium heat. Add onions; sauté until translucent, about 10 minutes. Mix in next 7 ingredients. Add cabbage; cover and cook using medium-click-low method about 17 minutes. Uncover; add apple and apple juice and cook until apple is crisp-tender, stirring often, about 5 minutes.

German Potato Salad

Suggested Piece: 10 Qt. Roaster with 6 Qt. Culinary Basket, Large Cold Bowl, 12" Chef Gourmet Skillet

Ingredients
3 pounds potatoes (cut into 1-inch chunks or #3 cone)
1/2 pound bacon, diced
1 large red onion (#2 cone)
3/4 cup cider vinegar
1 tablespoon Dijon mustard
1/4 cup canola oil or olive oil
Salt and freshly ground pepper
8 green onions, thinly sliced
1/4 cup chopped fresh parsley leaves

Directions
Cut potatoes into 6 Qt. Culinary Basket and place on top 10 Qt. Roaster with 1/2-inch of water in bottom. Cook using medium-click-low method until tender. Place potatoes in Large Cold Bowl and cover with place wrap to keep warm. Preheat 12" Chef Gourmet Skillet on medium heat. Add the bacon and cook until crisp. Remove the bacon with slotted spoon and drain on a paper towel-lined plate. Add the red onion (#2 cone) to the rendered bacon fat and cook until soft, about 3 to 4 minutes. Carefully add the vinegar and mustard and cook for 2 more minutes. Whisk in the oil and season, to taste, with salt and pepper. Add the hot dressing to the potatoes and toss gently to coat. Fold in the green onions and parsley. Season again with salt and pepper, to taste.

Recipe adapted from Food Network