1 Antipasto Tortellini Salad 1lb Frozen Tortellini pasta 1 English cucumber, halved & sliced lengthwise 1 red onion, halved 1 orange pepper, seeded & halved 1 cup cherry tomatoes 8oz pepperoni stick, halved & sliced lengthwise 8oz salami, halved & sliced lengthwise 8oz ham, cut in 4 inch pieces 2 cups small fresh mozzarella balls, halved 2 Tbsp. fresh basil, chiffonade Salt & Pepper to taste Dressing: 1 cup olive oil ½ cup balsamic vinegar 1 clove garlic, minced 1 Tbsp. Dijon mustard 1 tsp sugar 1 Tbsp. chopped parsley 1 ½ tsp salt ½ tsp pepper Cook tortellini according to package. Rinse with cold water Place Medium Blade in the Genius Salad Chopper Express. Chop the cucumber, red onion, pepper, and tomatoes. Switch to the Large Blade. Chop the pepperoni, salami, and ham. Add the cooked tortellini. To make the dressing place all ingredients in a blender or food processor and blend until smooth. Pour dressing over salad and toss until coated. Stir in mozzarella balls and fresh basil. Season with salt & pepper. Serves 6 to 8
2 Creamy Cucumber Salad 3 English Cucumbers, ends cut off 2 red onions, cut in half 1/2 cup mayo 1 cup sour cream 3 Tbsp. white wine vinegar 3 Tbsp. sugar ½ cup fresh dill, chopped 1 tsp salt ½ tsp black pepper Place the mandolin slicer on top of the Salad Chopper Express. Slice cucumbers and the red onions on the mandolin. Combine the rest of the ingredients in a medium bowl. Whisk until smooth. Toss dressing with the cucumbers and onions. Refrigerate for at least 30 minutes and serve chilled.
3 Fruit Pizza 1 tube sugar cookie dough 8 strawberries, halved 2 kiwi, peeled & halved 1 mango, peeled & halved 1 quarter of cantaloupe, cut in 4 pieces 8oz cream cheese, softened 1 cup marshmallow crème 1 tsp vanilla 1 cup blueberries 1 cup hot fudge sauce Press cookie dough on a greased 12 pizza pan or small cookie sheet. Bake at 350 degrees for 12 minutes until golden brown. Let cool. Place medium blade in the Genius Salad Chopper Express. Chop the strawberries, kiwi, mango and cantaloupe. Gently stir. Mix together the cream cheese, marshmallow crème, and vanilla until smooth. Spread cream cheese mixture evenly over the baked cookie dough, leaving a ½ inch crust around the rim. Sprinkle the chopped fruit over the cream cheese mixture. Top with the blueberries. Before serving, melt the hot fudge in the microwave for 30 seconds. Drizzle the hot fudge over the fruit pizza and serve immediately. Serves 8 Tip: If you want a more dramatic presentation, keep the chopped fruit separate. Place the fruit in circles over the cream cheese to form a bullseye pattern, placing the blueberries in the center. Melt apricot jam and brush over the top of the fruit.
4 Honey Mustard Chicken Chopped Salad 2 romaine lettuce hearts, sliced lengthwise and cut in half 4 cooked chicken breast, sliced in half 2 roma tomatoes, slice in half, lengthwise ½ red onion, peeled 1 English cucumber, sliced lengthwise, and cut in half 1 orange pepper, cut in 3 pieces 4oz block Monterey jack cheese Dressing: 2 Tbsp. olive oil ½ cup mayo 4 Tbsp. Dijon mustard 3 Tbsp. honey 1 tsp lemon juice ½ tsp garlic powder 1 tsp salt ½ tsp pepper Place large blade in the Salad Chopper Express and chop romaine lettuce. Chop the chicken pieces, one at a time. Switch to the medium blade. Chop the roma tomatoes, red onion, cucumber and pepper. Toss with lettuce and chicken. Using the shredder attachment, grate the cheese into the salad. To prepare the dressing, mix all ingredients in a medium size bowl and whisk until creamy. Before serving, pour dressing into bowl with veggies and chicken. Toss until evenly combined. Season with salt and pepper. Plate and serve immediately.
5 Layered Chopped Salad with Creamy Avocado Dressing 2 romaine lettuce hearts, sliced lengthwise and cut in half 2 tomatoes cut in half 1 yellow pepper, seeded, cut in 3 pieces 1 English cucumber, sliced lengthwise, and cut in half 1 red onion, peeled 15 pitted black olives 8oz yellow cheddar cheese Dressing: 2 ripe avocados, smashed ½ cup mayo 4 Tbsp. olive oil 2 Tbsp. lime juice 3 Tbsp. water 1 tsp salt ½ tsp pepper ¼ cup chopped fresh cilantro Place large blade in the Salad Chopper Express and chop romaine lettuce. Distribute lettuce evenly in bowl. Switch to the medium blade. Chop the tomatoes, and spread evenly over the lettuce. Continue chopping the rest of the vegetables in order, stopping to evenly spread each layer in the bowl. Using the shredder attachment, grate the cheese into the salad. Spread cheese evenly over the top the black olives. To prepare the dressing, place all ingredients in a food processor and process until creamy. To serve, place a large dollop of dressing in the middle of the bowl on top of the grated cheese. Serve the extra dressing on the side.
6 Panzanella Salad 1 loaf of French bread, sliced 3 tomatoes, halved 1 yellow pepper cut in 3 pieces 1 orange pepper cut in 3 pieces 1 red onion cut in half 1 English cucumber, slice lengthwise and cut in half ½ cup capers 1 lb. ricotta salata cheese cut in 4 inch pieces Dressing: ¼ cup red wine vinegar 1 tsp Dijon mustard 1 Tbsp. sugar 1 Tbsp. lemon juice 1 tsp salt ½ tsp pepper ¼ cup chopped parsley ¾ cup olive oil Place slices of bread on a baking sheet and toast in 350 degree oven for 15 minutes until light brown. Let cool. Place large blade in Salad Chopper Express. Cube sliced of bread. Switch to medium blade and chop tomatoes, peppers, cucumber, red onion, and ricotta salata. Add capers. To make dressing stir together red wine vinegar, Dijon mustard, sugar, lemon juice, parsley, salt and pepper in a medium bowl. Whisk in olive until combined. Toss dressing with bread and vegetables. Season with salt and pepper. Serve immediately.
7 Pineapple Salsa 1 pineapple, cored and cut in 4 pieces 2 cups grape tomatoes 2 Roma tomatoes, slice in half, lengthwise ½ red pepper, cut in half ½ red onion 1 jalapeno, seeded and minced 1 Tbsp. canola oil Juice of ½ lime Salt and pepper Place medium blade in Salad Chopper Express. Chop pineapple, grape tomatoes, red pepper and red onion. Add minced jalapeno, oil, and lime juice. Toss to combine. Season with salt and pepper. Serve with tortilla chips, or over grilled chicken or fish.
8 Ratatouille 4 Tbsp. olive oil 2 onions, halved 3 cloves garlic, minced 1 eggplant, peeled and cut in 4 pieces 1 red pepper, seeded & halved 1 green pepper, seeded & halved 1 zucchini, halved & sliced lengthwise 1 yellow squash, halved & sliced lengthwise 4 tomatoes, halved 1Tbl dried oregano 1 tsp dried thyme 2 Tbsp. fresh basil, chopped 1 ½ tsp salt 1 tsp ground black pepper Place Medium Blade in the Genius Salad Chopper Express. Chop onions, eggplant, peppers, zucchini, yellow squash, and tomatoes. Heat oil in a large frying pan or Dutch oven. Sauté onions and garlic until they begin to brown, about 5 minutes. Add eggplant, peppers, zucchini, yellow squash and tomatoes. Stir in oregano and thyme, salt & pepper. Sauté on medium high heat until vegetables begin to soften and liquid releases. Lower heat and let simmer for 30 minutes, stirring occasionally. Remove from heat and stir in fresh basil. Adjust seasonings as necessary. Serves 6 to 8
9 Red Potato and Egg Salad 2lbs. Small red potatoes 6 hardboiled eggs 2 ribs of celery, cut in 4 inch pieces 1 red onion, cut in half 2 kosher pickles, halved 1 ½ cup mayonnaise ½ cup Dijon mustard ½ cup fresh dill, chopped Salt & pepper to taste Place potatoes in a large pot and cover with water. Bring to a boil for 15 minutes until potatoes are soft but still firm. Place the Large Blade on the Genius Salad Chopper Express. Chop the potatoes. Switch to the Medium Blade and add the eggs, celery, red onion and pickles. Mix together the mayonnaise, mustard and fresh dill. Add to the potato mixture and stir well to combine. Season with salt and pepper. Serves 6 to 8
10 Red, White & Blue Fruit Crostini 1 loaf French baguette ¼ cup olive oil 1 pint Strawberries, halved 1 pint blueberries 1 Tbsp. sugar 8oz mascarpone cheese 2 Tbsp. lemon zest Slice the baguette bread in 1 inch slices and place on a baking sheet Brush the top of the sliced bread with the olive oil. Bake in 350 degree oven for 10 minutes until lightly toasted. Place medium blade in Genius Salad Chopper Express and chop strawberries. Add blueberries and sugar and toss gently. Add the lemon zest to the mascarpone cheese and stir until combined. Spread a teaspoon of mascarpone cheese on top of each slice of bread. Top with strawberry and blueberry mixture. Serve immediately.
11 Watermelon and Feta Salad Serves lb watermelon, cut into 4 thick rectangles 2 blocks of feta cheese, sliced in half, ½ inch thick ¼ cup white balsamic vinegar 1 Tbsp. honey 2 Tbsp. Olive oil 1 cup fresh mint leaves, coarsely chopped Place large blade in Salad Chopper Express. Chop watermelon. Switch to the medium blade, and chop the feta cheese. In a small bowl combine, white balsamic vinegar, honey, and olive oil. Whisk unit mixed together. Pour over watermelon and feta cheese. Stir gently to combine. Add fresh mint leaves and toss. Serve chilled.
12 Thai Cole Slaw Serves head savoy cabbage cut in quarters 1 head red cabbage cut in quarters 2 carrots, peeled 1 red pepper, cut in 3 pieces ½ cup scallions, chopped 1 cup chopped peanuts, coarsely chopped Salt and pepper Dressing: 3 Tbsp. soy sauce 2 Tbsp. lime juice ½ cup rice wine vinegar 1 cup olive oil 2 Tbsp. sugar 1 clove garlic minced ½ tsp red chili flakes Place mandolin attachment blade on the Salad Chopper. Shred the savoy cabbage and red cabbage into bowl. Switch to the grater blade, and grate carrots into the bowl. Place the medium chopping blade on the Salad Chopper and chop the red pepper. Add scallions and chopped peanuts. Toss to combine. To make the dressing, place all ingredients in a medium bowl. Whisk to combine. Toss dressing with the vegetables until well coated. Refrigerate at least 25 minutes to marinade the cole slaw. Serve chilled.
13 Scalloped Potatoes Serves 6 to 8 5 russet potatoes 1 white onion, peeled and halved 6 Tbsp. butter 3 Tbsp. flour 2 cups milk 2 tsp salt 1 tsp ground black pepper ¼ tsp nutmeg 1 cup gruyere cheese ¼ scallions, sliced Place mandolin blade on Salad Chopper. Slice potatoes and onions. Layer potatoes and onions in a 3 quart baking dish. Place grater blade on Salad Chopper and grate gruyere cheese, set aside. Melt butter in a medium saucepan. Add flour and stir to make a paste. Cook for one minute, stirring constantly. Add milk and whisk until smooth. Bring to boil and stir until sauce thickens. Add salt, pepper, and nutmeg. Pour sauce slowly over potatoes and onions. Top with gruyere cheese and cover with aluminum foil. Bake at 350 degrees for 35 minutes. Remove foil and bake for another 15 minutes until cheese is brown and potatoes are soft. Sprinkle top with scallions, serve immediately.
14 Fiesta Salad Serves 6 to 8 2 heads romaine hearts, sliced lengthwise and cut in half 1 red pepper, cut in 3 pieces 1 green pepper, cut in 3 pieces 1 red onion, halved 1 zucchini, sliced lengthwise and cut in half 2 tomatoes, halved 2 avocados, peeled and halved 2 ears corn on the cob 1 15 oz. can black beans, rinsed 8oz block cheddar cheese 2 cups tortilla chips, coarsely crushed Dressing: ½ cup lime juice 2 Tbsp. honey ½ cup white wine vinegar 1 cup canola oil 1 clove garlic, minced ½ tsp cumin ½ tsp chili powder ¼ cup chopped cilantro 1 tsp salt ½ tsp ground black pepper Place large blade on Salad Chopper and chop lettuce. Switch to medium blade and chop peppers, onions, zucchini, and tomatoes Place mandolin blade on Salad Chopper and run corn on the cob across blade to remove kernels. Place Grater blade on Salad Chopper and grate cheddar cheese into bowl. Add black beans and toss salad. To make dressing, combine all ingredients in a medium bowl and whisk until combined. Toss salad with dressing until evenly coated. Season with salt and pepper. Top with crushed tortilla chips and serve immediately.
15 Mediterranean Chopped Salad Serves 6 to 8 2 heads romaine hearts, sliced lengthwise and cut in half 2 cucumbers, sliced lengthwise and cut in half 2 red onions, halved 3 tomatoes, halved 15 black olives, pitted 8oz feta cheese, cut in 4 inch rectangles Dressing: ½ cup red wine vinegar 1 cup canola oil 2 cloves garlic, minced 2 shallots, minced ¼ cup chopped parsley 1 tsp salt ½ tsp ground black pepper Place large blade on Salad Chopper and chop lettuce. Switch to medium blade and cucumbers, red onions, tomatoes, black olives, and feta cheese. Toss salad to mix vegetable and cheese. To make dressing, combine all ingredients in a medium bowl and whisk until combined. Toss salad with dressing until evenly coated. Season with salt and pepper. Serve immediately.
16 Peach and Blueberry Cobbler Serves 6 to 8 10 peaches, peeled, pitted and halved 2 cups blueberries ¾ cup sugar 1 tsp cinnamon ½ cup cornstarch Topping: 2 ¼ cup Bisquick Baking Mix 2/3 cup milk ½ cup sugar 2 Tbsp. sugar Place large blade on Salad Chopper and chop peaches. Add blueberries, sugar, cinnamon and cornstarch. Mix together until evenly coated. Pour in a 2 quart baking dish. To make topping, combine Bisquick baking mix, milk, ½ cup sugar and cinnamon in a medium bowl and stir until a soft dough forms. Dollop topping on peaches and blueberries. Sprinkle 2 Tbsp sugar over topping. Bake 350 degree oven for 45 minutes until filling bubbles and topping is golden brown. Serve warm with vanilla ice cream or whipped cream topping.
17 Strawberry Rhubarb Crumb Pie Serves 8 1 pie crust, unbaked 2 pints strawberries, cut in half 6 stalks rhubarb, cut in 4inch pieces ½ corn starch 1 cup sugar 1 Tbsp. orange zest Crumb Topping ½ cup butter, melted 3/4 cup flour ¾ cup sugar 1 tsp cinnamon Place large blade on Salad Chopper. Chop strawberries and rhubarb. In a small bowl mix together cornstarch, flour, sugar, and orange zest. Add to fruit and toss to coat. Pour filling in the pie crust. To make crumb topping. Place all dry ingredients in a small bowl. Pour in melted butter and stir with a fork to form coarse crumbles. Sprinkle crumb topping over fruit. Bake at 35O degrees for 1 hour. If crust or crumb topping start to brown too much, cover with aluminum foil.
18 Summer Vegetable Soup Serves Tbsp. olive oil 1 Tbsp. butter 1 white onion, halved 3 carrots, peeled & cut in half 3 stalks celery cut in half 1 green pepper, cut in 3 pieces 1 zucchini, sliced lengthwise & cut in half 1 yellow squash, slice lengthwise & cut in half 1 cup fresh green beans 1 bay leaf 1 Tbsp. dried thyme 1 1/2 tsp garlic powder 1 28 oz can diced tomatoes 4 cups beef or vegetable stock 2 tsp salt ½ tsp ground black pepper 1 Tbsp. cornstarch 1 Tbsp. water 2 cups cooked barley or noodles ¼ cup fresh parsley, chopped Place medium blade on Salad Chopper. Chop onions and set aside. Chop carrots, celery and peppers. Set aside Chop zucchini, yellow squash and green beans. Heat olive oil and butter in dutch oven. Add onions and cook until they start to brown, about 4 minutes. Add carrots, celery and peppers. Sweat vegetable for about 4 minutes. Add zucchini, yellow squash, and green beans. Add bay leaf, thyme, salt & pepper. Cook another 2 minutes. Add tomatoes and stock. Stir to combine and bring just to a boil. Reduce heat and simmer soup for 2O to 3O minutes, until vegetable are tender but still firm. Mix together cornstarch and water. Add to soup and bring to boil. Add cooked barley or noodles. Adjust seasonings. Stir in fresh parsley and serve hot.
19 Quinoa Salad Serves 4 to 6 4 cups cooked quinoa 1 cucumber, sliced lengthwise and cut in half 1 red onion, halved 1 pint cherry tomatoes 1 yellow pepper, cut in 3 pieces 2 cups baby spinach Dressing: ½ cup white wine vinegar 1 shallots, minced 1 Tbsp. Dijon mustard 1 Tbsp. sugar ¼ cup chopped parsley 1 tsp salt ½ tsp ground black pepper 1 cup olive oil Place medium blade on Salad Chopper. Chop cucumbers, red onions, tomatoes, and pepper. Add cooked quinoa and baby spinach. Toss salad to mix vegetables and quinoa. To make dressing, combine all ingredients, except olive oil in a medium bowl. Slowly add olive oil and whisk until combined. Add water to desired consistency. Toss salad with dressing until evenly coated. Season with salt and pepper. Serve immediately.
20 Zucchini & Tomato Tart Serves 8 1 deep dish pie crust, par baked 2 zucchini 1 Vidalia onion, halved 3 small firm tomatoes 4 oz. cheddar cheese 1 cup mayo 3/4 cup grated parmesan cheese ½ cup fresh basil 1 tsp garlic powder ½ tsp ground black pepper Place mandolin blade on Salad Chopper. Slice zucchini and onions, keep separated. Slice tomatoes and place on a cookie sheet layered with paper towels. Sprinkle with salt and let sit for 1O minutes to release some of the water. Place grater blade on Salad Chopper and shred the cheddar cheese. Layer half the zucchini into the half baked pie crust. Top with half the onions, and then half the tomatoes. Repeat 3 more layers with the rest of the vegetables. Mix together mayo, parmesan cheese, shredded cheddar cheese, garlic powder, basil, and pepper. Spread mayo mixture over the tomatoes. Bake at 35O degrees for 3O minutes until lightly browned. Let pie rest for at least 15 minutes and serve warm.