Category: Summer

BLUEBERRY CRUMBLE

Yield: 4

Serving Size: 1 cup

Ingredients

  • 4 cups frozen blueberries
  • ¼ cup all-purpose flour
  • ¼ cup granulated sugar
  • 1 tbsp. lemon juice

Crumble Topping

  • 1 stick unsalted butter, melted
  • ¾ cup all-purpose flour
  • ½ cup brown sugar
  • ¾ cup rolled oats
  • 1 tsp. vanilla extract

Instructions

  1. In a medium bowl, stir together berries, flour, sugar and lemon juice. Pour into base of MicroPro Grill, set aside.
  2. In a medium bowl, mix together crumble ingredients. Once combined, sprinkle over top of berries.
  3. Place cover in casserole position and microwave on high power 15 minutes. Let cool for 5 minutes to thicken slightly. Serve warm.

FRUIT SORBET CAKE

Yield: 4

Serving Size: 1 slice

Ingredients

  • 16 oz. frozen mango chunks
  • ¼ cup warm water
  • 1 pound cake
  • 3 cups whipped cream (optional)

Instructions

  1. Remove fruit from freezer, let stand 16–18 minutes.
  2. Fill Sorbet Maker hopper with fruit. Pour 1 tsp. warm water over fruit.
  3. Place plunger on top of fruit. Gently push down on plunger while turning handle to process. Repeat with remaining fruit. Set aside.
  4. Slice away brown outer edges of pound cake; discard. Slice pound cake lengthwise into two (1″/2.5 cm wide) pieces. Then cut to fit the length of 1¼-cup/400mL Small Square Freeze-It™ Container.
  5. Place pound cake against the sides of the Freeze-It™ Container and fill the center with mango sorbet. Cover and freeze 1 hour.
  6. Remove from freezer, and if desired, frost with whipped cream. Serve immediately.

CREAMY AVOCADO DIP

Yield: 12

Serving Size: 2 tbsp.

Ingredients

  • ¼ cup cilantro
  • 1 ripe Haas avocado, pitted
  • 1 cup nonfat Greek yogurt
  • ½ lime, juiced using, Zest ’N Press™ Gadget
  • ½ tbsp. Southwest Chipotle Seasoning Blend
  • ¼ tsp. coarse kosher salt

Instructions

  1. Place cilantro and avocado into base of Power Chef® System fitted with blade attachment. Cover and pull cord 3–4 times to chop.
  2. Remove blade attachment and replace with paddle whisk attachment.
  3. Add remaining ingredients to Power Chef® base, cover and pull cord to blend until smooth.

Notes

Substitute Southwest Chipotle Seasoning with equal amounts of your favorite taco or Southwest seasoning blend.

ULTIMATE EGG SALAD

Yield: 2

Serving Size: 3/4 cup

Ingredients

  • 4 large eggs
  • 6 tbsp. water, divided
  • 2 tbsp. mayonnaise
  • 1 tsp. lemon juice
  • 1/4 cup chopped parsley
  • 2 tbsp. fresh chive, minced
  • 2 tbsp. bread and butter pickles, minced
  • ¼ tsp. coarse kosher salt

Instructions

  1. Place Egg Inserts into Microwave Breakfast Maker. Pour 3 tbsp. of the water into each Egg Insert; water fill line should be completely covered.
  2. Crack 2 eggs into each Egg Insert.
  3. Place cover on Microwave Breakfast Maker. Microwave on high power 50 seconds or until yolk is cooked through. Remove eggs from Egg Inserts, pat dry with paper towel.
  4. Finely chop eggs; transfer to bowl. Stir in mayonnaise, lemon, parsley, pickles and salt.
  5. To serve, spoon onto bread or scoop into lettuce cups.

SPINACH, BLUEBERRY and PINEAPPLE SALAD

Serving Size: 8-10 cups

Ingredients

  • 9-oz./255 g bag spinach
  • 1 lime, juiced using Zest ’N Press® Gadget
  • 2–3 tbsp. balsamic glaze
  • 1 shallot, chopped fine using Chop ’N Prep Chef
  • 2 cups fresh pineapple, diced
  • 1 cup fresh blueberries
  • 1 avocado, diced
  • 1 cup pecans
  • ¼ cup crumbled goat cheese

Instructions

  1. In a large bowl, toss spinach with lime juice, balsamic glaze, and shallot. Once leaves are coated, transfer to desired serving dish.
  2. Top with remaining ingredients to serve.

GAME DAY TUPPERRANCH DIP

Yield: 6

Ingredients

  • 1 cup sour cream
  • ¼ cup full fat Greek yogurt
  • 2 tbsp. buttermilk
  • ½ tsp. white wine vinegar
  • 1 garlic clove, crushed
  • 1/4 tsp. coarse kosher salt
  • 1/2 tsp. onion powder
  • 1 tbsp. fresh dill, chopped
  • 1 tbsp. fresh parsley, chopped

Instructions

  1. In a medium bowl, combine sour cream, yogurt, buttermilk, vinegar, garlic, salt, onion powder, dill, and parsley until well combined. Add salt and pepper to taste.
  2. Refrigerate, covered, 30 minutes; serve cold with vegetables, chips, as a dip for wings, or in place of mayonnaise on a sandwich or slider.

HONEYDEW and BLACKBERRY SALAD

Yield: 5-6 cups

Ingredients

  • 2 lbs./1 kg honeydew
  • 1 lime, zested & juiced using Zest ’N Press® Gadget
  • 6 mint leaves, chopped using Chop ’N Prep Chef
  • 12-oz./350 g container fresh blackberries

Instructions

  1. Peel, deseed, and cut honeydew into bite size pieces.
  2. Toss honeydew with lime juice, zest, and mint leaves.
  3. Gently stir in blackberries just before serving.

LIME-GINGER FIZZ

Yield: 4

Ingredients

  • 1 cup sugar
  • 2 tbsp freshly grated ginger
  • 1 cup water
  • 1 cup lime juice (approximately 8 limes)
  • 16 ounces plain seltzer

Instructions

  1. In the Micro Pitcher combine sugar, ginger and water; microwave using high power 1 minute. Stir and microwave 1 additional minute.
  2. In a pitcher, combine simple syrup, lime juice and seltzer. Serve over ice.

CHOCOLATE COVERED APPLES

Ingredients

  • 2 Granny Smith apples
  • 1/2 cup dark chocolate chips
  • 1/4 cup each chopped toasted pumpkin seeds, nuts, and candies

Instructions

  1. Place dark chocolate chips in 2-cup/500 mL Micro Pitcher. Microwave on high power 30 seconds. Stir, return to microwave. Microwave 30 seconds more, stir. Repeat as needed.
  2. Holding by the stem, dip apple in chocolate, allowing excess to drip off.
  3. Dip apple in toasted pumpkin seeds, nuts, and candies. Place upright on Silicone Wonder® Mat; let stand until set.
  4. Slice apples, serve at room temperature. Refrigerate, covered, up to 3 days.

ORANGE CRANBERRY SANGRIA

Ingredients

  • 1 cup red wine
  • 1/2 cup canned jellied cranberry sauce
  • 1/2 cup orange juice
  • 3 orange slices
  • 4 slices fresh gingerroot
  • 1 cinnamon stick
  • 5 whole cloves

Instructions

  1. In the base of the Quick Shake® container, add wine and cranberry. Secure Quick Shake® cover and shake well until cranberry is dispersed. Add orange juice, orange slices, gingerroot, cinnamon stick, and whole cloves. Secure Quick Shake® cover.
  2. Shake until well combined. Refrigerate two hours, up to 24 hours.
  3. Strain before serving. Refrigerate up to three days.