Quinoa Edamame Tabouli Salad — Chef Heather Short

2 1/4 cups Rainbow Tri-Color Quinoa 1 bunch of fresh Italian flat leaf parsley – chopped fine 3 cloves fresh garlic – minced or chopped fine
4 cups vegetable stock (or water) Juice of 2 whole lemons 1/3-1/2 cup Extra Virgin Olive Oil
1 tsp kosher sea salt Zest of 1 whole lemon 3 Roma tomatoes, cubed
1/4 tsp freshly cracked black pepper 1/2 bunch fresh mint leaves – chopped fine 1 English cucumber, leave skin on and cut in small cubes
2 cups shelled Edamame (soybeans) – you can usually get these in the   frozen foods section of grocery store

Prepare the quinoa according to package directions using vegetable stock or water and 1/2 tsp. kosher salt added. Once the quinoa is cooked, set it aside to cool off. Once the quinoa is cooled off first add all of the fresh herbs, salt, pepper and lemon zest. Gently mix in the cucumber, Edamame and Roma tomatoes. Whisk together the lemon juice and E.V.O.O. in a bowl or 2 cup glass measuring cup. Pour the liquid mixture over the quinoa and vegetables and carefully incorporate it so that everything is lightly coated. Add more salt and pepper to taste. Transfer the salad to your serving dish. Cover tightly with plastic wrap and let it marinate in the refrigerator for several hours before serving.

Roasted Yukon Gold, Purple Bliss and; Sweet Potatoes


3 Med. Yukon Gold Potatoes (scrubbed, leave skins on) 4-5 T Virgin Olive Oil
1 Sweet Potato (scrubbed, leave skin on)  this is where the nutrition lives. 1 tsp Granulated Garlic
3 Med. Purple Bliss Potatoes (scrubbed, leave skins on)1 tsp Kosher Sea Salt 1/2 tsp Fresh Cracked Black Pepper Kirkland Organic Seasoning Salt

Pre-heat oven to 400 degrees. Drizzle the large Saladmaster stainless steel pizza pan with olive oil.
Use the Saladmaster machine to slice all the potatoes in thick pieces (should be chunky). Rinse the sliced potatoes under cold water to remove excess starch and drain in a colander. Pat potatoes dry and then toss in a bowl with garlic, salt & pepper, organic seasoning mix and little more olive oil. Spread out in a single layer on the stainless steel pizza pan. Roast in the oven 20-25 minutes until sizzling and edges are starting to brown/ caramelize. Serve immediately.


Use your Saladmaster large skillet and med-click-low with just a teaspoon of water in the rim.  check after 10 minutes and add another teaspoon of water in the rim.  Takes approximately 20 minutes to cook.  Delicious and good for you!

Asparagus, Fennel & Orange Salad with Citrus Marinade

1   large bunch asparagus, washed and trimmed 1   red pepper, washed, seeded and cut into strips 1   large orange, sevilled (cut each segment in half)
1   fennel bulb, sliced very thin 1/2   shallot bulb, finely minced 1/4   cup extra virgin olive oil
Juice   of 1 orange Juice   of 1/2 lemon 1/4   tsp salt
1/4   tsp fresh cracked pepper 1/2   tsp Spike salt-free seasoning Fresh   arugula or mixed greens
1/4 cup   fresh chopped Italian parsley 1/4   cup candied walnuts or pecans (optional) Crumbled   goat cheese or feta cheese (optional)

Cut asparagus into 1” pieces on the diagonal and blanche in boiling, salted water for 1-2 minutes or use your Saladmaster 3 qt insest and med-click-low for 3 minutes), then immediately shock in cold ice water. Drain asparagus.

. Put all vegetables i.e. asparagus, red pepper, fennel and shallot in a medium glass bowl and toss together. Add sevilled orange sections. Pour olive oil, orange & lemon juices, spices and parsley into a measuring cup and whisk together.


Pour olive oil, orange & lemon juices, spices and parsley into a measuring cup and whisk together. Pour marinade over everything in the bowl and mix together gently. Cover bowl with plastic wrap and refrigerate for 1-2 hours to marinate. Take out of fridge 30 min. before serving. Serve the marinated salad over a small bed of arugula or other mixed greens. Optional: Top with a few candied walnuts or pecans and a few crumbles of goat or feta cheese.