Italian Summer Bread Salad

4-5 cups tore up pieces of bread
2-3 tbsp extra virgin olive oil
Sea salt and pepper
Preheat  EOS (Saladmaster Electric Oil Core Skillet) on 350 degrees.
Place the tore up bread in skillet. Drizzle with the olive oil and season with salt and pepper. Toss to coat bread evenly in the oil.  Add fresh Garlic -Cook for 15 minutes, flipping croutons at the halfway point to promote even browning. Remove from Skillet and set aside.
1/2 small white cabbage #2
1-2 cucumbers cone #3
1 zucchini cone #2
½ red onion cone #2
2 cups chopped tomatoes
2 yellow nectarines, pitted and roughly chopped
½ cups Carrots, cone #2
1/3 cup Sundried Tomato, Finely Diced
4 Tablespoon Capers
1 bunch of dinno  kale, sliced thin into ribbons- chiffinode
1/2 cup chopped Italian parsley
1 bunch of basil chiffinode
Process Vegetables with the Saladmaster Machine.
2 teaspoons Lemon Zest
Sea Salt
1/3 cup olive oil
1/4 cup white balsamic vinegar
 Process veggies with the saladmaster Machine & dress
Place the chopped veggies in a bowl. Drizzle the oil and white balsamic vinegar on top and season the mixture with salt and pepper. Toss to combine. Add the cooled croutons and toss once more.


Zucchini Pasta with Tomato Sauce

1 medium zucchini, cut with cone #2
1 tbsp lemon juice
1/2 tsp sea salt
Toss the zucchini with salt and let stand 5 minutes. Drain off any liquid that accumulates in the bowl. Add the lemon juice.
Tomato Sauce
2 lb chopped tomatoes (approximately 2 ½ standard cans)
6 garlic cloves, peeled and grated
½ a large red onion, finely chopped
1 bay leaf
1 small handful fresh basil leaves
3 tbsp. good oil
Sea salt and pepper to taste
Place the oil, onion, and garlic in a large skillet. Turn the heat on medium-high, and cook the onions and garlic until they are translucent but not brown. Add the chopped tomatoes and bay leaf, and allow to simmer for 10-15 minutes, uncovered. Once the sauce has thickened, remove the bay leaf and pour half of the sauce into a blender or food processor and add the basil (the rest of the sauce can stay in the pan).
Blend the sauce until you have a smooth consistency (15-20 seconds) and pour back in with the other half of the sauce.
Stir the sauce, and season with salt and pepper to taste. Cook on low heat for an additional five minutes, then serve with the raw zucchini.


Warm Stuffed Nectarines

1 ½ cups crushed amaretto cookies or any sweet cookie like graham cracker
2 tablespoons butter earth balance
2 tablespoons lemon juice
2 tablespoons raw sugar
3 T of dried blueberries
1 teaspoon pure almond extract
Sprinkle of cinnamon
5 firm, ripe peaches, halved and pitted or Peaches
Mix crushed cookies with butter and add lemon juice, sugar and extract and cinnamon. Stir together to combine, Arrange the peaches cut side up. Fill the center of each peach with mixture. Place the peaches in the Electric oil core skillet at 350 degrees- Roast the peaches until they are tender, Medium click low. about 20 to 30 minutes. Serve warm with whipped cream or coconut ice cream.


Zucchini Cake


1 vanilla cake mix or make your own*

2 cups zucchini cut with cone #1

1 cup chocolate chips

 1T baking powder with 2 T water

Chopped nuts optional

Mix ingredients well Spray the pan with some oil
cook in EOS start at 300 degrees  medium click low. cook for 20 mins
*make your own
For a basic vanilla  you’ll need these ingredients:

  • 2 cups of all-purpose flour or gluten free
  • 1 1/2 cups of sugar
  • 1 tablespoon of baking powder
  • 1/2 teaspoon of salt






Chopped Tomato and Cucumber Salad with Mint, Lemon, and Basil

2 cups chopped tomatoes cut with a knife
1/4 cup chopped mint (or more)
1-2 tsp. fresh basil
1/2 tsp. sea salt, plus more for serving if desired
fresh ground black pepper (use more or less to taste)
1 tsp. lemon zest (or more, be sure to zest the lemon before squeezing the juice)
1 T fresh lemon juice
2 T extra-virgin olive oil
1/4 cup sliced green onions (scallions)
1/2 cup pitted and chopped Kalamata olives
2-3 cups chopped cucumber cone #3

Cut up tomatoes and place in a  bowl. Add half the mint, basil, the salt, and a bit of fresh-ground black pepper. Combine ingredients and let sit.
Add cucumbers, Slice green onions and chop olives, then combined tomato mixture. When you're ready to serve the salad, wisk together the olive oil and fresh lemon juice and mix gently with salad ingredients. (You may not need all the dressing depending on how wet you prefer your salad.) Season with sea salt and more fresh ground black pepper if desired and serve.


Zucchini Lasagna


1 onion cone #2
1 cup mushrooms- cone #4
3 pounds large zucchini, scrubbed cone #4
1 bottle of spaghetti sauce or thick tomato sauce
1 cup bread crumbs* (divided in half)
2 Tbsp parsley, chopped
Salt & pepper to taste
1 pkg vegan daiya cheese
1 pkg water packed firm tofu mixed with 4 T nutritional Yeast


Slice zucchini with cone #4.
In a bowl, combine tofu with nutritional yeast.

In the EOS and 1 onion cut with cone #2 spoon a thin layer of tomato sauce. Arrange layer of zucchini over this. Spoon half the tofu or ricotta on zucchini. Sprinkle with half the the cheese. Add layer of mushrooms more sauce, another layer of zucchini, sauce and cheese. Sprinkle with bread crumbs. Bake in the EOS at 350 degree click turn down to low. Cook 20 mins.

*When using bread crumbs, try making your own. Take any kind of bread you like, even leftover stale bread that you may want to throw away, and place in your food processor. Grind until fine. Keep in a plastic container in the fridge and they will last a long time. Fresh bread crumbs are superior to what you can buy in the grocery store.