Pistachio Stuffed Nectarines

Pistachio Stuffed Nectarines
 ½ Cup Shelled Pistachios = 1 Tablespoon for garnish
2 tablespoons butter
1/2 cup confectioners' sugar or use 5 Dates medjool
2-3 drops almond extract
1/8 teaspoon sea salt
3- 4 nectarines, halved and pitted
1/2 lemon

Chop pistachios in a food processor until finely ground. Add butter, confectioners' sugar, almond extract, and salt. Process until combined.
Place nectarines, cut side up, in EOS or 11 inch skillet, and squeeze lemon over top. Place a generous tablespoon of pistachio mixture on each nectarine half. Chop remaining tablespoon pistachios, and sprinkle on top. Cook Medium Click low for 25 mins until fruit is tender.

Sunflower Seed Risotto

Sunflower Seed Risotto
Serves 4
2 ½ cups raw, unsalted sunflower seeds
1 Tbsp. coconut oil or avo oil
2 medium onions, cone #2
5 cloves garlic, minced
a generous pinch of sea salt
2-3 cups vegetable broth
4- 5 cups Summer vegetables- a variety
Basil for serving – chiffinode
1. Soak sunflower seeds overnight or all day in pure water with 2 tablespoons of sea salt.
2. Drain and rinse sunflower seeds. Remove about 1 cup of the soaked seeds and place in a blender with 1 cup water. Blend on high until completely smooth. Set aside.

3. Melt coconut oil in a large skillet, Add onions and sea salt, stir to coat and cook over medium-high heat until translucent, about 5-7 minutes. Add garlic and cook 2 minutes, then add sunflower seeds and about 2 cups of the broth. Bring to a simmer and cook covered for 20minutes, depending on the size of your seeds, adding more broth as needed. When cooked the seeds should be al dente: tender with only the slightest crunch still left in them. If there seems to be a lot of liquid left in the pot, let it simmer uncovered for about 5 minutes to evaporate the excess. Add the sunflower cream from the blender and stir to combine, and heat gently. Season to taste.
4. Cook the summer vegetables waterless   5. To serve, place about a quarter of the risotto on each plate, then top with the vegetables. Drizzle with olive oil, lemon juice and a sprinkling of sea salt & basil.

Potato, Sweet Corn, Zucchini Casserole with Miso Sauce

Potato, Sweet Corn, Zucchini Casserole with Miso Sauce  Serves 6-8
8-10 baby potatoes, sliced cone #4
3-4 zucchini slice cone #4
3 ears corn, kernels cut from the cob
1 red bell pepper, seeded and diced
2 T.  earthbalance butter or oil
1 cup almond milk
4 T. miso
4 T flour (OR ½ tsp cornstarch for Gluten-Free)
¼ cup cilantro, finely chopped
1 scallion, finely chopped
salt and pepper to taste
1 cup any shredded cheese or vegan cheese

In the EOS melt the butter, Layer in potatoes zucchini, red bell pepper and corn. Whisk together miso paste almond milk and flour pour over ingredients, sprinkle with cheese Start cooking at 350 degrees- Lower heat after clicking, and cook until potatoes are tender 25 mins . Season with salt, pepper. Top with cilantro and scallions.