Entrees

Vegetable Stir-Fry

INGREDIENTS:

3 Handfuls American Cabbage, sliced thin

1 Medium Onion, sliced thin
1 Zucchini, sliced
1 tsp Garlic, minced
black pepper
3 Tbsp Grape Seed Oil Salute Sante
2 tsp Ginger, minced
½ tsp Salt

1. Heat pan to 350 degrees.
2. Add grape seed oil to pan. Quickly add vegetables and stir until desired texture is reached.
3. Add the garlic, ginger, salt and pepper.

Vegetarian Mixed Vegetables

INGREDIENTS:
3 Baby Fennel, cut in thirds or Mature Fennel Bulb, sliced thin
2 Cups Snap Peas
2 Cups Red Beet Greens & Stems, chopped
2 Small Yellow Zucchini's, peeled & quartered
1 Small Green Zucchini, peeled & quartered
2 Cups Broccoli, sliced
10 oz. Frozen Peas Organic (Cascadian), optional

1. Place all vegetables with 1/3 cup of water in Whistle Skillet with lid vent in open position on #6 for electric range with 12 being high.

2. When skillet whistles, take vegetables off fire and serve right away.

Recommended:
May we suggest either an infused grapeseed oil or creamy roasted garlic dressing or lemon ginger dressing.

White Meat Turkey Meatballs

INGREDIENTS:
2 lbs Ground Turkey Breast
1 Tbsp. Poultry Seasoning (The Spice Hunter) or Fowl Play(Susquehanna Spice Company) or Savory Delight (Susquehanna Spice Company)
1 Tbsp. Agave Nectar
2 Tbsp. Salute Sante Grapeseed Oil
1 Drop Lemongrass Essential Oil, optional

1. Mix seasoning, Agave, and Grapeseed Oil together. If salt and pepper is desired, add at this time. Pour this mixture into the ground meat and mix thoroughly.

2. Make into meatballs. This will make 17 good sized meatballs.

3. Heat Oil Core Skillet to 350. (When water is flicked into pan from fingertips and it dances in little balls) Place meat balls in skillet and brown - about 1 minute. Then flip over. Now place the lid on the pan and turn temperature control to 190 degrees. Should be done in about 20 minutes.

Optional:
Instead of making into meatballs, shape into patties and cook accordingly