Strawberry, Cucumber & Avocado Salsa

Sun ripened sweet strawberries are light and refreshing in a salsa. Fruit salsas are the perfect accompaniment to lighter warm weather eating.

2 cups (1 pint) strawberries, washed, hulled and waffled, use Cone #5 (332g)
1 cucumber, strung, use Cone #2
1cup red onions, strung, use Cone #2 (29g)
1teaspoon ground cumin (1 g)
1teaspoon natural salt (3g)
1cup fresh cilantro leaves, chopped (4g)
2 tablespoons lime juice (30ml)
1 tablespoon extra-virgin olive oil (15 ml)
1 ripe avocado, peeled and pit removed, medium dice
Directions:
  1. Using the food processor, raise the food guide flap and place strawberries into hopper. Use the guide flap to process strawberries directly into the bowl.
  2. Process cucumbers and red onions directly into the bowl, over the strawberries.
  3. Add cumin, salt, cilantro, lime juice and olive oil. Mix gently to combine.
  4. Add avocado and fold into other ingredients. Taste and adjust seasonings as needed.
Tips:
  • Placing whole strawberries in the freezer for approximately 5 – 10 minutes will make them easier to process.
  • Serve salsa with toasted corn tortilla chips for a refreshing appetizer.
  • Serve salsa as a topping with grilled fish, shrimp, crab cakes or pan seared salmon.
  • Serve salsa with pan seared or grilled marinated tempeh.
  • Substitute cilantro for fresh basil leaves.
  • Serve salsa chilled.

Italian Wedding Soup

Fun fact: The month of June derives its name from Juno, the Roman goddess of marriage. Maybe that’s why June is the most popular month of the year for weddings. Italian Wedding Soup has become a staple in the Italian culture for weddings, but who says you have to be at a wedding to enjoy this delicious soup? Make it today in your Saladmaster 16 Qt. Roaster and enjoy it for any occasion.
Meatballs
2 lb ground beef, lean (908 kg)
1cup milk, whole (118 ml)
1 cup Parmesan cheese, shredded, use Cone #1 (125g)
1cup parsley, fresh, chopped (12g)
2 large eggs, whole
salt & pepper to taste (optional)
Italian Wedding Soup
2 carrots, shredded, use Cone #1
1 large white onion, strung, use Cone #2
4 cups spinach leaves, fresh (120 g)
2 cups acini de pepe pasta (400g)
128 oz chicken broth, low sodium (4000ml)
salt & pepper to taste (optional)
Garnish
Parmesan cheese, shredded, use Cone #1
parsley, fresh, chopped
Directions:
  1. Heat roaster over medium heat for 7-9 minutes until a sprinkle of water skitters and dissipates.
  2. Add onion, garlic and carrots to the roaster and cover. Cook for 5 mins or until onions are translucent.
  3. In a large bowl, add all of the ingredients for the meatballs and combine. Form 1 inch meatballs, or smaller, depending on your preference.
  4. Add meatballs to roaster and cover with chicken broth and cover. When Vapo-Valve™ begins to click turn heat down to low and cook for 30 minutes or until meatballs have cooked through.
  5. Add spinach and pasta and cover. Cook for an additional 10 mins or until pasta is fully cooked.
  6. Serve hot. Garnish with fresh parsley and Parmesan cheese if desired.

West African Mafé

Popular in West Africa, mafé, or groundnut stew is based on groundnuts – the African word for peanuts. Root vegetables are powerhouses of vitamins, phytonutrients and complex carbohydrates and can be an excellent source of protein. In general they have no fat and are low in calories.

2 onions, sliced, use Cone #4
1 bell pepper, chopped
2 tomatoes, chopped
1ounce chipotle pepper in adobo sauce, finely chopped (14g)
1 sweet potato or cassava root, cut into 12-inch cubes
1rutabaga, cut into 12 inch cubes
1 cup cabbage, processed, use Cone #3 (709g)
2 cups vegetable stock or water (480mL)
1teaspoon salt (1.25 mL)
1cup peanut butter (creamy or chunky) (129 g)
black pepper to taste
Directions:
  1. Place all ingredients, except peanut butter, in electric roaster, cover and set to 250°F/121°C. When the Vapo-Valve™ clicks (approximately 15 minutes) reduce heat to 121°F/88°C. Cook 30 minutes.
  2. In small bowl, blend 12 cup of the hot cooking liquid with peanut butter. Add back into electric roaster stir to blend. Cover and simmer at 190°F/88°C for 30 more minutes.
  3. Serve as a stew or on white rice.
Tips:
  • You may want to add the chipotle pepper a little at a time throughout the cooking process to spice the dish to your individual taste. The peppers add the punch to the dish but are very, very hot.
  • The traditional mafé dish can also be made with fish, fowl or lamb.
  • Cassava root looks like a long, narrow sweet potato and is starchy, being the root of a tropical plant. It is found in Latin American and African food stores and some urban supermarkets.

Herbed Cod Filet in Garlic Wine Broth

Individually frozen cod or halibut fish filets are a convenient and nutritious start to a quick meal. Frozen vegetables, white wine, fresh tomato and pantry seasonings complete the dish. This is a light and well balanced entrée, low in calories.

Use the 11 in. Skillet cover with your 10 in. Chef’s Gourmet Skillet.

2 halibut or cod filets (4 – 5 ounces each), thawed
1 teaspoon Italian herb blend (2 g)
1teaspoon natural salt (3 g)
1teaspoon fresh ground pepper (.5g)
1cup onions, strung, use Cone #2 (58 g)
2 cloves garlic, shredded, use Cone #1
1 large tomato, fresh, sliced into 4 1-inch slices
1cup white wine, dry (120 mL)
10 ounces frozen mixed vegetables (284g)
salt and pepper, to taste
Directions:
  1. Place thawed fish filets in a small dish. Season both sides with herb blend, salt and pepper.
  2. Process onions and garlic directly into skillet, spreading out to cover bottom of skillet.
  3. Place tomato slices on top of onions and seasoned fish on top of tomatoes.
  4. Place frozen vegetables around sides and in between fish.
  5. Pour wine over top of fish and vegetables.
  6. Place 11 in. Skillet cover on skillet and turn heat to medium. When Vapo-Valve™ begins to click steadily, reduce heat to low and cook for 10 – 14 minutes until fish is tender and flaky (this will depend on how thick the filets are).
  7. Remove cover, turn heat to medium, and cook for an additional 2 – 3 minutes.
  8. Serve fish warm with vegetables and a little of skillet juices poured on top. Garnish with fresh chopped scallions or parsley, if desired.
Tips:
  • Frozen vegetable blends are a great way to easily add variety to your meals. Try an Asian-style blend with snow peas, shitake mushrooms and peppers or a California blend with broccoli, cauliflower, carrots and zucchini.

Colossal Mushroom Omelet

This vegetable omelet is a large and filling portion for just 176 calories. Start the day off right with a serving of vegetables as well as 15 grams of protein. Amazingly, no added fat is needed to make this omelet.

3 tablespoons red bell pepper, seeded and chopped (28g)
3 tablespoons green bell pepper, seeded and chopped (28 g)
2 mushrooms, chopped
3teaspoon fresh rosemary, chopped, or 14 teaspoon dried (.3 g) (.5g)
3teaspoon fresh thyme, chopped, or 14 teaspoons dried (.3 g) (.5g)
1teaspoon garlic, minced (1g)
1teaspoon black pepper (.3 g)
1 egg, beaten
1cup egg substitute (or 4 egg whites) (120mL)
2 tablespoons milk, fat-free (30mL)
2 teaspoons water (30 mL)
1 tablespoon mozzarella cheese, shredded, use Cone #1 (7g)
1 tablespoon Parmesan, Romano and Asiago cheese blend, grated (7g)
Directions:
  1. Preheat skillet over medium heat. When several drops of water sprinkled on skillet skitter and dissipate, place red peppers, green peppers and mushrooms in skillet and sauté for 3 minutes.
  2. Stir in rosemary, thyme, garlic and pepper. Sauté 1 minute longer. Transfer sautéed vegetables to plate or bowl.
  3. Blend egg, egg substitute and milk in small bowl.
  4. Wash skillet and heat again over medium heat. When several drops of water sprinkled on skillet skitter and dissipate, add egg mixture to skillet. Using a teaspoon, carefully drop water around edges of egg mixture. Cover immediately and reduce heat to low. Cook 2 – 3 minutes or until almost set.
  5. Uncover and sprinkle vegetable mixture and cheese into center of omelet. Using a turner with a sharp edge, carefully lift 13 of the omelet and fold over center to partially cover filling. Repeat with the opposite side.
  6. Continue cooking, covered, approximately 1 minute or until fully set. Slide turner under omelet, tilt skillet and carefully lift omelet to serving plate.
Tips:
  • In a hurry? Sauté vegetables the night before and refrigerate.

Italian Skillet Penne

Ingredients
1 lb hot Italian sausage (454g)
6 garlic cloves, shredded, use Cone #1
1 medium onion, strung, use Cone #2
16 oz tomato sauce (454 g)
14.5 oz petite diced tomatoes (411g)
1tsp red pepper flakes (1g)
18 oz penne pasta (510 g)
1cups water (1.01 L)
3cup heavy cream (180 ml)
1 cup Pecorino Romano cheese, shredded, use Cone #2 (100g)
1cups mozzarella cheese, shredded, use Cone #2 (170 g)
Directions:
  1. Preheat skillet over medium heat. When several drops of water sprinkled in skillet skitter and dissipate, add sausage and cook until browned.
  2. Add garlic and onions, and sauté for 3-4 minutes until softened.
  3. Add tomato sauce, diced tomatoes, red pepper flakes, Italian seasoning, pasta, water and heavy cream. Stir to combine and cover.
  4. When the Vapo-Valve™ begins to click steadily, reduce heat to low and cook 15-20 minutes until pasta is al dente.
  5. Add Pecorino Romano and stir to combine.
  6. Sprinkle mozzarella cheese over top and cover. Cook for an additional 2-3 minutes to allow cheese to melt.
  7. Serve warm.

Easy Apple Pear Turnovers

Ingredients
Recipe Description:

These turnovers are a quick, simple and healthy dessert that take only a few minutes of prep time before you pop them in the oven. Great for holidays when you are rushed and just don’t have the time to make a pie. Watch Ivy prepare these delectable turnovers.

1 small Gala apple
1 small pear
2 tablespoons agave nectar (42g)
1 teaspoon cinnamon (5mL)
2 tablespoons pecans, chopped (14 g)
1 can crescent roll dough (226 g)
Directions:
  1. Preheat oven to 375°F/191°C.
  2. Using the Saladmaster® Machine, shred the apple and pear with Cone #1 into a mixing bowl.
  3. Add agave nectar and mix thoroughly. Add cinnamon.
  4. Using the Saladmaster® Machine, chop pecans with Cone #1 into the mixture and combine.
  5. Unroll eight crescent sections and place 1 – 2 tablespoons of fruit filling on each piece.
  6. Roll crescent dough with filling into turnovers, and place onto parchment paper-lined 12″ Chef’s Gourmet Skillet.
  7. Place turnovers into preheated oven and bake for 15 minutes.
Tips:
  • Because your Saladmaster® 316Ti is your cookware and your bake ware, you can use any of your pans if you do not have the 12” Chef’s Gourmet Skillet available, taking into consideration size and baking needs. For this recipe, we recommend the 11” Large Skillet or the 10” Chef’s Gourmet Skillet as alternative sizes.

Yakisoba & Vegetable Stir Fry Noodles

Ingredients
Recipe Description:

Yakisoba noodles are a popular Japanese street food, tossed with a sweet and tart (sometimes spicy) sauce. Add in leftover bits of roasted chicken, tempeh, minced steak, cooked bacon or shrimp for more flavor and added protein.

14 ounces Yakisoba noodles (397g)
1 teaspoon toasted sesame oil (5ml)
1 cup onions, strung, use Cone #2 (115g)
1 tablespoon ginger, shredded, use Cone #1 (6g)
4 cups cabbage, sliced, use Cone #4 (280g)
16 ounces Chinese-style stir fry blend frozen vegetables (454 g)
2 cloves garlic, shredded, use Cone #1
2 tablespoons ketchup (34g)
2 tablespoons naturally fermented soy sauce (30 ml)
2 tablespoons water (30ml)
13cup Worcestershire sauce (80ml)
1 pinch crushed red pepper, or a few dashes of hot sauce (optional)
Directions:
  1. Follow package directions on noodles to heat and separate them.
  2. Place noodles in a bowl and toss with sesame oil.
  3. Preheat wok over medium heat. When several drops of water sprinkled in wok skitter and dissipate, add onions and ginger. Stir fry for 2 – 3 minutes until softened.
  4. Add cabbage, toss to combine and continue to stir fry for 3 – 4 minutes until softened.
  5. Add frozen vegetables, toss to combine and stir fry for 2 – 3 minutes.
  6. Add prepared yakisoba noodles, toss to combine and stir fry for 2 – 3 minutes.
  7. In a small bowl, combine garlic, ketchup, soy sauce, water Worcestershire sauce and crushed red pepper. Stir thoroughly to combine and pour over noodles and vegetables. Cover.
  8. When Vapo-Valve™ begins to click steadily, reduce heat to low and cook for 3 – 4 minutes until vegetables are cooked.
  9. Serve as is or garnish with chopped scallions and pickled red ginger.
Tips:
  • Add in additional vegetables: carrots, edamame or other leftover vegetables.
  • Yakisoba noodles often come with sauce packages which can be full of msg, high in sugar and salt content and artificial preservatives. Skip the packaged sauce mix and create your own sauce with pantry staples.