Recipes

Ingredients ½ lb./225 g ground beef 2 tbsp. ketchup 2 tbsp. dried onion ¼ tsp. coarse kosher salt ½ tsp. cracked black pepper ½ cup shredded cheddar cheese 8 large butter lettuce leaves 1 sliced tomato (optional) 1 sliced red onion (optional) Directions Prep the wraps In a Thatsa medium bowl, mix together ground beef,

Ingredients 1 tsp. plus 1 tbsp. extra virgin olive oil, divided 1 pint cherry tomatoes, halved 1 cup chopped zucchini ½ cup chopped eggplant ¼ cup golden raisins (optional) 2 tsp. chopped fresh rosemary 2 garlic cloves, crushed ¼ tsp. coarse kosher salt 4 (4 oz./115 g) salmon fillets, skin-on pinch basil pinch oregano

Ingredients 2 lbs./1 kg honeydew 1 lime, zested & juiced using Zest N Press Gadget 6 mint leaves, chopped using Supersonic Chopper Compact 12-oz./350 g fresh blackberries Directions Prep, plate and serve Peel, deseed, and cut honeydew into bite size pieces. Toss honeydew with lime juice, zest, and mint leaves. Gent

Ingredients 1 cup (2 sticks) Cool unsalted butter, softened 1 cup Granulated sugar ½ tsp. Salt 2 Large eggs, cold ½ tbsp. Vanilla extract 3 cups All-purpose flour ½ tsp. Ground cardamom Directions Prep the cookie dough Preheat oven to 325°F. Place Silicone Baking Sheet with Rim on metal baking sheet and set aside. Mix

Ingredients 2 lb./1 kg chuck roast 1 tsp. garlic powder 1 tsp. paprika 1/3 cup brown sugar 1 tsp. coarse kosher salt. 1 onion, peeled and sliced 2-3 cups beef broth 2 tbsp. apple cider vinegar Directions Flavor and cook pot roast Rub roast with garlic powder, paprika, brown sugar and salt. Place in base of Microwave Pr

Ingredients ½ cup light mayonnaise 2 tbsp. honey 2 tbsp. yellow mustard 2 tbsp. lemon juice 8 oz./225 g bagged taco-style shredded lettuce 8 oz./225 g bagged slaw mix 1 cup mini hard pretzels 1 cup shredded cheddar cheese 1 cup grape tomatoes, halved 6 breaded prepared chicken fingers, cut into chunks Desired salt and

Ingredients 1½ cups frozen, shelled edamame 1 cup frozen sweet corn 1 small zucchini, diced 1 red bell pepper, diced 1 garlic clove, peeled 1 lime, juiced using Zest N Press Gadget 2 tsp. Southwest Chipotle Seasoning 1 tsp. Dijon mustard 1 tbsp. extra virgin olive oil ½ tsp. coarse kosher salt 1/8 tsp. black pepper Dir

Ingredients 1 medium onion, quartered 1 garlic clove, peeled 2 cups chicken stock 1 cup wild rice blend 1 cup grape tomatoes 1 tbsp. plus 1 tsp. extra virgin olive oil, divided 1½ tsp. coarse kosher salt, divided ½ tsp. black pepper, divided 4 4-oz./120 g cod filets 2 tsp. DIY Cilantro Mojo Seasoning 1 cup frozen petit

Ingredients 16 oz./455 g box macaroni noodles 2 tsp. coarse kosher salt 6 cups water 8 oz./225 g block cheddar cheese 8 oz./225 g block parmesan cheese ½ cup heavy cream 6 tbsp. unsalted butter 1 tsp. dry mustard (optional) Directions Cook the pasta Place macaroni noodles into Microwave Pasta Maker. Add salt and 6 cups

Ingredients ½ tbsp. unsalted butter, room temperature 3 cups self-rising flour ½ cup granulated sugar 12 oz./350 mL beer 2 tbsp. unsalted butter, melted Directions Prep the dough Preheat oven to 375° F/190° C. Coat UltraPro 2-Qt./2 L Square Pan (or UltraPro 2-Qt./2L Casserole Pan) with butter and set aside. Sift flour