GARLIC PRIME RIB
SERVES -
INGREDIENTS
10 pounds prime rib, bone-in
10 cloves garlic, chopped
3 tablespoons olive oil
2 teaspoons salt
2 teaspoons ground black pepper
1 teaspoon dried thyme
1 teaspoon dried oregano
2 teaspoons mustard powder
DIRECTIONS
1. Place the prime rib fatty side up in a roasting pan with a roasting
rack. In a small bowl mix the garlic, olive oil, salt, pepper, thyme,
oregano, and mustard powder.
2. Spread the mixture over the top of the roast. Cover the roast
with foil and refrigerate for about 5 hours. Before cooking
remove from refrigerator and let rest at room temperature for
one hour.
3. Insert a meat probe into the thickest part of the roast and place
the roast into the oven.
4. Select CHEF MODE then select GARLIC PRIME RIB and
follow instructions on the screen to desired doneness.
5. When done roasting remove from oven and allow to rest before
slicing.
GRILLED LIME SHRIMP SKEWERS
SERVES | COOKING TIME minutes | LEVEL ✭✭✩✩✩ | ACCESSORY Griddle
INGREDIENTS
1 pound shelled, deveined
uncooked shrimp
¼ - ½ teaspoon of cumin
½ teaspoon dried oregano
Salt and pepper to taste
2 tablespoons Olive Oil
2-3 tablespoons fresh squeezed
lime juice
3 cloves minced garlic
Cooking Spray
DIRECTIONS
Step One – Marinating Shrimp
1. Mix together all ingredients except for shrimp
2. Marinate the shrimp with all the ingredients for ten minutes
3. Thread the shrimp on metal skewers
Step Two – Cooking the Shrimp Skewers
4. Coat your griddle with cooking spray and place the griddle on
the cooktop
5. Heat the griddle over a medium-high heat for two to five
minutes (recommended power level is six to seven)
6. Place the marinated shrimp skewers on the griddle and cook for
three to five minutes on each side or until all sides are pink
MUSTARD FILET MIGNON
SERVES
INGREDIENTS
4-6oz filet mignon steaks
Salt and ground black pepper to
taste
¼ cup olive oil
¼ cup balsamic vinegar
3 tablespoons Dijon mustard
2 tablespoons fresh rosemary,
chopped
1 onion, sliced
2 tablespoons butter
2 teaspoons sugar
Blue cheese, crumbled (optional)
DIRECTIONS
1. Season the steaks with salt and black pepper and place steaks
in a shallow baking pan. In a small bowl whisk together the
olive oil, vinegar, mustard and rosemary. Pour the marinade
over the filets and coat well, set aside and allow to marinade.
2. Select CHEF MODE, then select MUSTARD FILET
MIGNON. Follow instructions on the screen and allow the
oven to preheat.
3. Remove the steaks from the marinade and place onto a
roasting rack or broiler pan. Once oven is preheated place
steaks into the oven then select OK to start roasting the
steaks.
4. While the steaks are roasting, over medium heat melt the
butter and mix in the sugar, add in the onions and slowly
sauté until caramelized.
5. When the steaks are done remove from oven and serve
by topping with the caramelized onions and blue cheese
crumbles.
ROASTED LEMON CHICKEN THIGHS
SERVES
INGREDIENTS
8 small skin-on, bone-in thighs
Salt and ground black pepper to
taste
1 lemon, juiced
1 tablespoon dried oregano
¼ cup dry white wine
⅓ cup minced onions
3 cloves garlic, sliced
Baby new potatoes, quartered
Salt and ground black pepper to
taste
¼ cup olive oil
2 lemons, sliced
½ cup chicken stock
DIRECTIONS
1. Season the chicken thighs with salt and black pepper and
place into a shallow baking dish. In a small bowl mix the
lemon juice, oregano, white wine, minced onions and sliced
garlic. Pour mixture over the chicken thighs and press to coat
into the marinade mixture, let marinate for about 1-2 hours
in the refrigerator.
2. Select CHEF MODE then select ROASTED LEMON
CHICKEN THIGHS. Follow instructions on the screen and
allow the oven to preheat.
3. Layer the sliced lemons and quartered potatoes into a greased
baking dish, then place the chicken thighs (skin side up)
on the baking dish and drizzle with the olive oil. Pour the
marinade along with the chicken stock into the baking dish
over the chicken thighs.
4. Once the oven is preheated place chicken thighs into the
oven and select OK to start roasting the chicken.
5. When done roasting remove from oven and arrange on a
platter to serve.
ROASTED HONEY MUSTARD CHICKEN BREASTS
SERVES -
INGREDIENTS
5-6 chicken breast halves
Salt and black pepper to taste
½ cup honey
¼ cup Dijon mustard
¼ cup whole grain, coarse mustard
2 cloves garlic, minced
1 teaspoon dried basil
½ teaspoon dried parsley
2 teaspoons olive oil
DIRECTIONS
1. Select CHEF MODE then select ROASTED HONEY
MUSTARD CHICKEN BREASTS. Follow instructions on the
screen and allow the oven to preheat.
2. Season the chicken breasts with salt and black pepper and place
onto a greased baking dish.
3. In a small bowl whisk the honey, Dijon, whole grain mustard,
garlic, basil, parsley and olive oil together. Pour half of the
mixture over the chicken and reserve the remaining half for later.
4. Once the oven is preheated place chicken breasts into the oven and
select OK to start roasting the chicken.
5. When prompted by the oven, flip the chicken breast pieces
over, after about 20 minutes. Pour the remaining reserved honey
mustard mixture over the chicken and finish roasting.
6. When done roasting remove from oven and let rest slightly before
serving or slices onto a platter.
GARLIC BASIL SHRIMP
SERVES -
INGREDIENTS
2.5 Pounds fresh shrimp (large
size) peeled, deveined, tails on
5 tablespoons butter
Salt and black pepper to taste
2 teaspoons garlic, minced
⅓ cup olive oil
½ cup jarred spaghetti sauce
1 tablespoon white wine
1 tablespoon balsamic vinegar
⅓ cup fresh basil, chopped
1 teaspoon salt
¼ teaspoon cayenne pepper
(optional)
DIRECTIONS
1. Select CHEF MODE then select GARLIC BASIL SHRIMP.
Follow instructions on the screen and allow the oven to preheat.
2. In a large sauté pan or skillet over medium high heat par cook
the shrimp with the butter and season with salt and black pepper.
3. Mix the garlic, olive oil, tomato sauce, white wine, balsamic
vinegar, basil, salt, cayenne pepper and the lemon juice in a small
bowl.
4. Carefully transfer the par cooked shrimp into a 9x13 baking dish
and fold in the sauce mixture.
5. Once the oven is preheated place the shrimp into the oven and
select OK to finish cooking the shrimp
6. Once finished cooking remove from oven and serve with crusty
bread if desired.
1 tablespoon fresh lemon juice
SWEET BANANA NUT BREAD
SERVES
INGREDIENTS
2 cups all-purpose flour, sifted
2 teaspoons baking soda
1 teaspoon salt
4 eggs
1 teaspoon vanilla extract
1 cup butter, softened
2 cups sugar
2 cups mashed over-ripened
bananas
1 cup chopped walnuts
DIRECTIONS
1. Select CHEF MODE then select SWEET BANANA NUT
BREAD. Follow instructions on the screen and allow the oven to
preheat.
2. Grease and our two loaf pans. Set aside.
3. In a large mixing bowl gently combine the our, baking soda, and salt.
Set aside.
4. In a separate mixing bowl gently whisk the eggs with the vanilla extract.
5. With an electric stand mixer, using the whisk attachment cream the
softened butter with the sugar until smooth. Add in the mashed
bananas and the egg vanilla mixture and continue to mix until
combined.
6. Slowly add in the dry our mixture and mix until well incorporated.
7. Fold in the nuts and divide the batter into the two prepared loaf pans
and place in the oven.
8. Once the oven is preheated place the bread into the oven and select OK
to bake the bread.
9. When nished baking remove bread from oven and cool slightly on
a cooling rack. Once slightly cooled remove bread from the pans and
place back on the rack to cool fully before slicing.
SOFT BUTTERMILK CORN BREAD
SERVES -
INGREDIENTS
1 cup yellow or white cornmeal
1 cup all-purpose flour
½ cup butter, melted
⅔ cup white sugar
2 eggs
½ teaspoon baking soda
½ teaspoon salt
¼ cup vegetable oil
1 cup heavy whipping cream
DIRECTIONS
1. Select CHEF MODE then select SOFT BUTTERMILK
CORNBREAD. Follow instructions on the screen and allow the
oven to preheat.
2. Grease and flour a 9" round cake pan. Set aside.
3. In a large mixing bowl combine the cornmeal, flour, melted
butter, sugar, eggs, baking soda, salt and vegetable oil. Mix with a
spoon until well blended. Set aside.
4. With an electric mixer, whisk the heavy whipping cream to soft
peaks. Gently fold in the buttermilk corn bread mixture and mix
until combined.
5. Pour batter into the prepared 9" round cake pan.
6. Once the oven is preheated place the buttermilk cornbread into
the oven and select OK to bake.
7. When the cornbread is finished baking remove from oven and
cool slightly on a rack, then remove from pan to continue to cool.
Once cooled slice and serve.
APPLE BRIOCHE CHARLOTTE
SERVES
INGREDIENTS
8 Granny smith apples
6 tablespoons butter
½ cup brown sugar
1 teaspoon cinnamon
¼ teaspoon nutmeg
½ lemon, juiced
½ lemon, zested
½ cup sugar
1 Brioche Loaf
DIRECTIONS
1. Peel, core, and slice apples in about ¼ inch slices. Melt 3 tablespoons
of butter in a large sauté pan or skillet and add the apples. Gently toss
the apples to coat in the butter. Stir in the brown sugar, cinnamon,
nutmeg, and lemon juice. Cook the apples for about ten minutes or until
caramelized. Stir in the lemon zest, set aside to cool.
2. Select CHEF MODE then select APPLE BRIOCHE
CHARLOTTE. Follow instructions on the screen and allow the oven
to preheat.
3. Slice the brioche loaf into ½ inch slices and remove the crusts. Cut each
slice into rectangles and line the sides of a 2.5 oven-proof round casserole
dish. en cut half of the remaining slices into triangles for the bottom of
the dish. Remove and lay all the slices of brioche onto a baking sheet or
cutting board and brush with melted butter and sprinkle with sugar.
4. Line the sides of the casserole dish again with the buttered rectangular
brioche pieces and the bottom with the triangular pieces buttered
side outward and then ll with the caramelized apples. Top with the
remaining rectangular sliced brioche. Press down slightly.
5. Once the oven is preheated place the Apple Brioche into the oven and
select OK to bake.
6. When done remove from oven and cool slightly. Flip over onto platter to
serve.
TEXAS CHOCOLATE SHEET CAKE
SERVES
INGREDIENTS
Cake:
2 cups all-purpose flour, sifted
2 cups sugar
1 teaspoon baking soda
¼ teaspoon salt
2 eggs
½ cup buttermilk
1 teaspoon vanilla extract
8 ounces butter, cubed
¼ cup unsweetened cocoa powder
½ cup water
Frosting:
4 tablespoons butter
¼ cup cocoa powder
¼ cup buttermilk
1 teaspoon vanilla extract
1 cup powdered sugar, sifted
1 cup chopped toasted nuts
Hazelnuts, Walnuts, or Pecans
DIRECTIONS
Step One – Prepare Cake
1. Select CHEF MODE then select TEXAS CHOCOLATE SHEET
CAKE
2. In a large mixing bowl combine the our, sugar, baking soda, and salt. Set aside.
3. Gently beat the eggs with the buttermilk and vanilla extract in a small bowl with
a whisk and set aside.
4. In a small sauce pan over medium heat slowly melt the butter. Mix in the cocoa
powder and water stirring constantly until the cocoa powder is dissolved.
5. Slowly fold in the dissolved cocoa mixture into the bowl of the our mixture
while stirring constantly until all the ingredients are well combined and smooth.
Mix in the beaten egg mixture and continue to stir until all ingredients are well
blended.
6. Pour the batter into a greased half sized sheet pan and spread evenly.
7. Once the oven is preheated place the sheet cake into the oven and select OK to
bake.
Step Two – Prepare Frosting
1. In a large sauce pan slowly melt the butter over medium heat. Mix in the cocoa
powder and the buttermilk while stirring constantly until the cocoa powder is
dissolved. Stir in the sifted powdered sugar and vanilla extract. Stir until well
blended and any clumps are dissolved. Pour the frosting on the top of the cake
while it is still hot and sprinkle with the toasted nuts. Cool cake completely
before serving.
. Follow instructions on the screen and allow the oven to preheat.
BLACK BEAN AND BEEF TACOS
SERVES
INGREDIENTS
Filling:
½ pound ground beef
1 tablespoon taco seasoning
½ medium onion, chopped
½ can black beans, drained and
rinsed
½ cup Portobello mushrooms, diced
¼ cup prepared salsa
¼ cup water
1 tablespoon hot sauce (optional)
Tortillas:
1 cup all-purpose flour
½ teaspoon salt
½ teaspoons baking powder
1 tablespoon lard
⅓ cup + 2 tablespoons water
sour cream
crumbled Queso Fresco cheese
DIRECTIONS
Step One – Prepare the Filling
1. In a large sauté pan or skillet brown the ground beef until cooked thoroughly
and remove from heat and drain excess fat.
2. Return pan to low heat, add taco seasoning and mix well with the ground beef.
Stir in the onions, black beans and mushrooms, cook for about 10 minutes while
stirring together occasionally.
3. Add in the salsa, water, and optional hot sauce. Stir until all ingredients are
mixed well together and continue to cook on low heat stirring occasionally until
liquid is almost all absorbed into the meat. Keep warm and set aside.
Step Two – Prepare Tortillas
1. Place a pizza stone in the oven and Select
CHEF MODE then select
BLACK BEAN AND BEEF TACOS. Follow instructions on the screen
and allow the oven to preheat with the pizza stone.
2. In a large mixing bowl mix the our, salt and baking powder. Mix in the lard
using your hands. Slowly incorporate some water while continuing to mix
until the dough forms. Continue to work the dough for several minutes until it
becomes smooth and elastic.
3. Divide the dough into 4 even pieces and on a well- oured work surface,
rustically roll each piece into thin at circles with your hands.
4. Once the oven and pizza stone are preheated place the attened doughs of
tortilla onto the stone and follow the chef mode instructions on the screen to
bake, ip and then remove the tortillas.
5. When tortillas are cooked remove and serve by topping with the ground beef,
sour cream and cheese.
BACON CHEESE BUNS
SERVES
INGREDIENTS
Dough:
¼ ounce dry yeast
⅓ cup warm water
2½ cups all-purpose flour
1 egg
1½ teaspoons salt
2 tablespoons shortening
2 tablespoons sugar
⅓ cup warm milk
Filling:
½ Pound sliced bacon, chopped
1 Pound ground beef
½ small onion chopped
½ teaspoon black pepper
½ teaspoon garlic powder
¼ cup barbecue sauce
1 tablespoon hot sauce (optional)
4 ounces shredded sharp cheddar
cheese
2 eggs
2 tablespoons water
DIRECTIONS
Step One – Prepare Dough
1. In a bowl of an electric stand mixer dissolve the yeast in the warm water and let sit for a few
minutes to allow yeast to activate. Add in remaining dough ingredients and mix until dough
forms using the dough hook attachment.
2. Remove the dough to a oured work surface and knead for about 5 minutes being careful to
not over work. Place the dough into a greased bowl, cover with a hand towel or plastic wrap
and let rest for an hour or until dough has doubled in size.
Step Two – Prepare Filling
1. In a large sauté pan, fry bacon until crisp and remove with a slotted spoon reserving the
grease. Add in the onions and continue to sauté until onions soften. Add in the ground beef
and cook until browned breaking up the beef with a spatula. Remove from the heat and
drain excess fat.
2. Return the pan back to the heat and add the cooked bacon, pepper, garlic, barbeque sauce
and optional hot sauce if desired, continue to cook on low heat stirring occasionally for
about 5 minutes. Remove from heat and fold in the cheese, set aside to cool.
3. Select
4. While the oven heats, divide the dough into fourths. Roll each portion into a 12"× 4"
5. Make an egg wash by whisking the 2 eggs with the 2 tablespoons of water in a small bowl.
6. Using an ice cream scoop place about ¼ cup of the meat ling in the center of each square.
7. Place buns on a greased baking sheet and brush the tops with more of the egg wash.
8. Once the oven is preheated place the Bacon Cheese Buns into the oven and select OK to
9. Once done remove from oven and serve warm.
CHEF MODE then select BACON CHEESE BUNS. Follow
instructions on the screen and allow the oven to preheat.
rectangle and then cut each into 3 squares.
Bring each of the corners to the center of the buns and pinch slightly layering on top of
each other, using the egg wash mixture to seal together.
bake.
CHICKEN POT PIES
SERVES
INGREDIENTS
Filling:
3 boneless chicken breasts
3 tablespoons olive oil
1 cup diced carrots
1 cup diced Portobello mushrooms
1 cup frozen peas
¼ cup fresh parsley, chopped
1 medium onion, chopped
2 garlic cloves, finely chopped
½ stick of butter
¾ cup all-purpose flour
4 cups chicken stock
Salt and black pepper to taste
Pastry:
3 cups all-purpose flour
1½ teaspoons salt
1 teaspoon baking powder
½ cup vegetable shortening
4 tablespoons butter
⅔ cup cold water
1 egg
1 tablespoon water
1 teaspoon salt
½ teaspoon ground black pepper
DIRECTIONS
Step One – Prepare the Filling
1. Dice chicken into small bite size pieces and season with salt and ground black pepper.
2. In a large sauté pan cook the chicken and carrots with the olive oil until the chicken is
fully cooked; add the mushrooms, peas and parsley and continue to sauté for 10 minutes.
3. In a separate large sauté pan lightly sauté the onion and garlic in the butter until
slightly caramelized about 10 minutes then reduce to low heat, stir in the our whisking
constantly for 1 minute, then stir in the chicken stock and continue to stir until the our
mixture is completely dissolved.
4. Season with salt and pepper and continue to simmer on low heat for 10 minutes or until
mixture thickens. Fold in the cooked chicken and vegetables and stir together. Set aside
and keep warm.
Step Two – Prepare Pastry
1. Select
2. Using an electric stand mixer or food processor, blend our, salt, baking powder,
3. Evenly ll eight-8 oz. ramekin bowls with the prepared lling and place on a baking
4. Roll the dough on a lightly oured work surface into a log and cut evenly into 8 pieces.
5. Make an egg wash by beating the egg with the 1 tablespoon of water in a small bowl and
6. Once the oven is preheated place the Pot Pies into the oven and select
7. When done baking remove and serve.
CHEF MODE then select CHICKEN POT PIE. Follow instructions
on the screen and allow the oven to preheat.
shortening and butter together and then slowly add the cold water to the mixture until
the dough moistens. Knead the dough for 5 minutes on a oured work surface then place
in a greased bowl, cover with plastic wrap and refrigerate for 30 minutes.
sheet.
Flatten and roll each piece into a 6" circle. Top and cover each ramekin with the rolled
dough then make 3 slits on top of the dough with a knife.
brush the tops with the egg mixture and then sprinkle with some salt and pepper on top.
OK to bake.
SWEET BRIOCHE BREAD PUDDING
SERVES
INGREDIENTS
10-12 cups brioche, cut in cubes
1 tablespoon butter, melted
2 cups whole milk
3 cups heavy whipping cream
6 eggs
1½ cup white sugar
2 teaspoons vanilla extract
⅛ teaspoon salt
1 teaspoon cinnamon
2 apples, peeled and chopped
1 cup raisins (optional)
DIRECTIONS
1. Select the CHEF MODE then select SWEET BRIOCHE BREAD
PUDDING. Follow instructions on the screen and allow the oven to
preheat.
2. Place the cubed brioche bread into a prepared 9x13 casserole dish and
drizzle with the melted butter. Sprinkle with the chopped apples and
raisins if using.
3. In a large bowl combine milk, cream, eggs, sugar, vanilla, salt, and
cinnamon, beat until well mixed.
4. Pour the egg mixture over the bread and lightly press bread down with
a fork to absorb and be covered by the mixture. Let sit for about 10
minutes.
5. Once the oven is preheated place the Bread Pudding into the oven and
select OK to bake.
6. When done baking remove and allow to sit and set up for a few
minutes before serving. Serve with a Vanilla Bean Ice Cream or your
favorite avor.
THREE CHEESE LASAGNA
SERVES -
INGREDIENTS
1 pound lean ground beef
1 cup chopped onion
2 teaspoons garlic, minced
1-2 cups fresh chopped
mushrooms, (optional)
28-oz. jar prepared spaghetti
sauce
20 oz. ricotta cheese
½ cup grated parmesan cheese
⅓ cup chopped fresh parsley
1 egg, beaten
12 lasagna noodles
12 oz. mozzarella cheese,
shredded
1 teaspoon Dried Oregano
Salt and pepper to taste
DIRECTIONS
1. In a large sauté pan brown the ground beef with the onions and garlic.
Add in the mushrooms if using, remove from the heat and drain excess
grease. Return to heat and add in the prepared spaghetti sauce and
simmer, for 20 minutes. Stirring after about 10 minutes to prevent
burning.
2. Mix ricotta, grated parmesan cheese, egg, fresh parsley, salt and pepper
in a medium sized bowl. Set aside and keep cool.
3. Bring a large stock pot of lightly salted water to a boil. Cook lasagna
noodles in boiling water for 8 to 9 minutes. Drain noodles and rinse
with cold water.
4. Select CHEF MODE and select THREE CHEESE LASAGNA.
Follow instructions on the screen and allow the oven to preheat.
5. Spread a thin layer of sauce in the bottom of a 9x13 baking dish then
layer with 4 lasagna noodles, 1 cup cheese mixture, 1 cup sauce, 3 oz.
mozzarella cheese and ½ cup sauce. Repeat layers until all ingredients
are used, reserving 1 cup of mozzarella to top the lasagna with before
baking.
6. Once the oven is preheated place the Lasagna into the oven and select
OK to bake. When nished cooking remove and let stand 10 to 15
minutes before serving.
FRESH CHICAGO PIZZA
SERVES 5-6
INGREDIENTS
Dough:
3 ¼ cups all-purpose flour
½ cup yellow cornmeal
1¼ teaspoons salt
1 tablespoon sugar
2¼ teaspoons instant yeast
½ cup butter, divided (¼ cup melted,
¼ cup softened)
olive oil
1¼ cups warm water
Sauce & Toppings:
2 tablespoons butter
⅓ cup finely chopped onion
1 teaspoon garlic, minced
Pinch of sugar
¾ teaspoon salt
1 teaspoon oregano
28 oz. can crushed tomatoes
6 cups shredded mozzarella cheese
½ cup parmesan cheese
Salt and ground black pepper to taste
Preferred Toppings:
Sausage, peperoni, or any other
(optional)
DIRECTIONS
Step One – Prepare Dough
1. Mix our, cornmeal, salt, sugar and yeast together in a large bowl. Add the
warm water and melted butter and beat until mixture forms a soft dough (use
a stand mixer with a dough hook). Cover with plastic wrap and let rise at room
temperature until it doubles in size, about 30-40 minutes.
2. Place the dough onto a oured work surface and push the air out, then divide in
half and roll each into 15x12-inch rectangle. Spread softened butter on top of
dough, and then roll up each half of dough tightly. Place them into an oiled bowl
and cover with plastic wrap and refrigerate for 1 hour.
Step Two – Prepare Sauce
1. In a large sauté pan cook the onions, garlic, oregano, sugar and salt in butter
until the onions are caramelized. en add crushed tomatoes and simmer for 20
minutes.
Step Three – Bake Pizza
1. Select
2. Roll one of the pizza doughs into a 12-inch circle on a oured surface then
3. Repeat for this step for the 2nd pizza.
4. Once the oven is preheated place the Pizza into the oven and select OK to bake.
5. Remove from oven when done, slice and serve.
CHEF MODE then select FRESH CHICAGO PIZZA. Follow
instructions on the screen and allow the oven to preheat.
place in a 12 inch cake pan. Add 3 cups of mozzarella cheese and any preferred
toppings. Pour half of the sauce on top and sprinkle with ¼ cup of grated
parmesan cheese.
CHINESE FIVE-SPICE CHICKEN BREASTS
SERVES -
INGREDIENTS
Chinese five-spice powder
Chicken breasts
Kosher salt to taste
DIRECTIONS
1. Rinse chicken, pat dry, add ve-spice powder, and sprinkle with kosher
salt to coat chicken completely.
2. Preheat oven.
3. Place on baking pan using lower combi oven mode: Steam Roast:
High, for 30-35 minutes.
NICOISE SALAD
SERVES -
INGREDIENTS
Mixed Greens of your choice
Kalamata olives, pitted, 1 small
jar
Cherry tomatoes, 1 container
Capers
Eggs
Green Beans
Small red or white potatoes,
quartered
Dressing:
Olive oil
champagne vinegar
Dijon mustard
lemon peel
fresh lemon juice
Kosher salt
DIRECTIONS
1. Select FULL STEAM in 48" modernist steam oven using special
mode choosing hard boil egg option—15 minutes total.
2. Green beans-full steam al dente for 8 minutes-use timer.
3. Select GUIDED STEAM cook, Click Potatoes—23 minutes total.
4. Cut olives and tomatoes in half adding green beans with mixed greens
adding dressing and placing in center of platter.
5. Cut eggs in half along with potatoes adding salt and pepper and align
around the platter.
Pepper
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