Crispy Parmesan Zucchini
Curried Pumpkin with Blue Cheese and Pecans
1 medium zucchini ⅛ cup freshly grated Parmesan ⅛ cup plain dry bread crumbs dash of salt dash of freshly ground black pepper
Recipe submitted by Chef Mike McCurdy
1 tsp. garam marsala 1 tsp. curry powder ¾ tsp. salt ¼ black pepper ¼ tsp. hot chili powder 1 small sugar pumpkin or squash, cut into 1” slices 2 Tbsp. coconut oil 2 garlic cloves, sliced thinly ⅓ blue cheese or gorgonzola cheese, crumbled ¼ cup pecans halves, toasted
1. Set Mandoline round knob to #2, triangular knob to “lock” and select the straight v-shaped blade insert. 2. Using a knife, discard ends and attach one half to food guider and push guider down Mandoline to create (¼") discs. Set aside. 3. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, bread crumbs, salt, and a few turns of pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick 4. Place zucchini in the base of the MicroPro Grill. Place cover in the CASSEROLE position. Microwave on high power 3 minutes. Flip, place cover in the GRILL position. Microwave on high power 3 minutes or until the desired doneness.
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In a small bowl, combine, garam marsala, curry powder, salt, pepper and chili powder, set aside. Place the pumpkin slices in a medium bowl, drizzle with coconut oil and seasoning mix, toss to coat. Place pumpkin slices in the base of the MicroPro Grill. Sprinkle garlic over pumpkin and place cover in the CASSEROLE position. Microwave on high power 8 minutes, flip over, Place cover in GRILL position and cook for 5 minutes. Transfer to a serving dish, and sprinkle with cheese and pecans.
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Dorito Burrito
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Eggplant Parmesan
Recipe submitted by Joni Bartels
1 small eggplant, ¾” slices ¾ cup flour ¼ tsp. black pepper ½ tsp. salt 1 egg ½ tsp. parsley ½ tsp. oregano ½ tsp. basil ¼ cup Parmesan cheese, grated ⅛ cup cornmeal 1½ cup seasoned Italian
1 cup chicken, shredded 1 tsp. taco seasoning 2 flour tortillas Fritos Jalapeno Cheddar Flavored Cheese Dip, to taste Dorito chips, crushed ½ cup cheese, shredded, your choice of flavor
1. In a small bowl, combine chicken and taco seasoning. 2. Place tortillas on cutting board, layer each one with ½ chicken mixture, cheese dip, crushed Doritos, shredded cheese, roll into a burrito. 3. Place burritos in the base of the MicroPro Grill. 4. Place cover in GRILL position and cook for 2 minutes, flip, place cover in GRILL position and microwave on high for 1-2 more minutes.
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4 servings spaghetti, cooked 1 jar pasta sauce 1 cup mozzarella cheese, shredded 2 tbsp. parsley leaves, chopped for garnish
1. Set up a breading station using 3 dishes. In the first dish, add the flour and season with salt and pepper, to taste. In the second dish whisk the eggs with ½ cup water. In the third dish combine the parsley, oregano, basil, bread crumbs, cornmeal, 2 tbsp. Parmesan and season with salt and pepper, to taste. Slice the eggplant into ¾” slices. Dredge them in flour, then in the egg wash and then in the bread crumbs. 2. Place eggplant slices a few at a time in the base of the MicroPro Grill. Place cover in the GRILL position. 3. Microwave on high power 5-6 minutes. Repeat until all are Grilled. 4. When all are Grilled in the base of the MicroPro GRILL place one layer of eggplant, one layer of sauce (1 cup), one layer of mozzarella cheese, repeat layers, sprinkle remaining parmesan cheese. Replace cover in CASSEROLE Position and microwave on high for 2-3 minutes. 5. Place spaghetti on a plate and top with eggplant parmesan and sauce. 6. Sprinkle with parsley leaves.
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