5. Serve immediately. If desired, garnish with
cilantro and a squeeze of lime.
Nutritional information per serving:
Calories 395 (44% from fat) • carb. 23g • pro. 33g
• chol. 70mg • fat 19g • sat. fat 3g • sod. 559mg
calc. 60mg • fiber 1g
Asian Chicken Salad
Vietnamese flavours are the inspiration for
this fresh and flavourful chicken salad.
Makes 5 cups (1.25 L)
2
tablespoons (30 ml) fresh lime juice
1
tablespoon (15 ml) sriracha sauce
½
teaspoon (2.5 ml) fish sauce
4
tablespoons (60 ml) grapeseed or
vegetable oil
4
cups (946 ml) steamed chicken*,
cut into small cubes
½
cup (118 ml) julienne-cut carrot
(about 1 medium)
1
cup (250 ml) julienne-cut red cabbage
(about 1 small wedge from a medium
head)
½
cup (118 ml) fresh mint leaves, chopped
½
cup (118 ml) fresh cilantro leaves,
chopped
*See steaming guide on page 8 for directions.
1. Put the lime juice, sriracha, fish sauce and oil
together into a large mixing bowl and stir.
2. Stir together the chicken, carrot, cabbage,
mint and cilantro. Toss to thoroughly combine.
3. Taste and adjust seasoning as desired.
Nutritional information per serving (based on 10 servings):
Calories 144 (46% from fat) • carb. 3g • pro. 17g
• chol. 43mg • fat 7g • sat. fat 1g • sod. 74mg
• calc. 40mg • fiber 1g
Easy Mussels
In just minutes, you’ll have the taste of the sea
right on your countertop.
Makes 4 to 6 servings
1
garlic clove, thinly sliced
1
shallot, thinly sliced
¼
cup (60 ml) dry white wine
1
tablespoon (15 ml) unsalted butter
1
sprig fresh thyme
2
pounds (907 g) fresh mussels, rinsed
well and debearded
1. Put the garlic, shallot, wine, butter, thyme and
mussels directly into the steamer without the
tray. Secure lid. Select Seafood, set timer to
9 minutes and press Start.
2. Once all the mussels have opened and the
timer expires, serve in shallow bowls with
plenty of crusty bread on the side. Discard
any mussles that have not opened.
Nutritional information per serving (based on 6 servings):
Calories 169 (29% from fat) • carb. 9g • pro. 19g
• chol. 47mg • fat 5g • sat. fat 2g • sod. 433mg
• calc. 42mg • fiber 0g
Indoor Clambake
Take the beach party inside with this easy,
but impressive dish.
Makes 4 servings
1
tablespoon (15 ml) olive oil
2
shallots, sliced
4
garlic cloves, crushed
4
sprigs thyme
½
teaspoon (2.5 ml) kosher salt
¼
teaspoon (1 ml) freshly ground black
pepper
10
small red potatoes
2
lobster tails
12
littleneck clams, scrubbed
2
ears corn, cut into 2-inch (5.0 cm) pieces
½
small fennel bulb, sliced
½
cup (125 ml) white wine
1
pound (454 g) mussels, scrubbed and
debearded
½
tablespoon (7.5 ml) finely chopped
parsley
1. Put the oil, shallots, garlic, thyme, salt, pepper
and potatoes into the steamer without the
tray. Secure lid. Select Seafood, set timer to
20 minutes and press Start.
2. After 10 minutes, press Pause and add the
lobster, clams, corn, fennel and white wine.
Replace lid and then press Pause again to
resume cooking. After an additional 4 minutes,
press Pause and add the mussels. Press
Pause again to resume cooking.
3. Once all the clams and mussels have opened
and the timer expires, divide clambake into
two serving dishes and garnish with the
chopped parsley.
Nutritional information per serving:
Calories 587 (13% from fat) • carb. 74g • pro. 50g
• fat 8g • sat. fat 1g • chol. 156mg • sod. 1625mg
• calc. 191mg • fiber 8g
Dilly Potato Salad
Olive oil replaces mayonnaise to lighten up
this requisite picnic dish.
Makes 5 cups (1.18 L)
2
pounds (907 g) small red potatoes,
cut into eighths
½
cup (118 ml) packed fresh dill, chopped
1
green onion, chopped [about ½ cup
(118 ml)]
2
tablespoons (30 ml) white wine vinegar
1
⁄
3
cup (75 ml) extra virgin olive oil
½
teaspoon (2.5 ml) Dijon-style mustard
2
teaspoons (10 ml) kosher salt
½
teaspoon (2.5 ml) freshly ground black
pepper
1. Put potatoes onto the tray inside the steamer.
Secure lid. Select Vegetable, set the timer to
15 minutes and press Start.
2. Once timer expires, test potatoes to confirm
they are cooked through. Toss in a medium
stainless bowl with the remaining ingredients.
3. Taste and adjust seasoning as desired.
Nutritional information per serving (based on 10 servings):
Calories 135 (49% from fat) • carb. 16g • pro. 2g
• chol. 0mg • fat 8g • sat. fat 1g • sod. 485mg
• calc. 13mg • fiber 2g
Quinoa Tabbouleh Salad
The bright flavours of lemon and herbs pair nicely
with the nuttiness of the quinoa.
Makes 6 cups (1.42 L)
4
cups (946 ml) steamed quinoa*
½
cup (118 ml) packed fresh parsley
leaves, chopped
½
cup (118 ml) packed fresh mint leaves,
chopped
2
cups (473 ml) cherry tomatoes, halved
1
½
cups (355 ml) cucumber, cut into ½-inch
(1.25 cm) dice (about ½ English
cucumber)
1
½
teaspoons (7.5 ml) kosher salt
½
teaspoon (2.5 ml) freshly ground pepper
3
tablespoons (45 ml) fresh lemon juice
4
tablespoons (60 ml) extra virgin olive oil
*See steaming guide on page 10 for directions.
1. Combine the quinoa, parsley, mint, cherry
tomatoes, cucumber, salt, pepper, lemon juice
and olive oil all together in a large bowl so
ingredients are thoroughly combined.
2. Taste and adjust seasoning as desired.
Nutritional information per serving (based on 12 servings):
Calories 132 (39% from fat) • carb. 18g • pro. 4g
chol. 0mg · fat 6g • sat. fat 1g • sod. 304mg
• calc. 24mg • fiber 2g
White Bean Salad
Makes about 3 cups (710 ml)
2
cups (473 ml) steamed white beans*
½
small red onion, finely chopped [about
1
⁄
3
cup (79 ml)]
½
medium red bell pepper, finely chopped
[about
2
⁄
3
cup (158 ml)]
½
cup (118 ml) fresh parsley leaves,
chopped
1
tablespoon (15 ml) extra virgin olive oil
2
teaspoons (30 ml) fresh lemon juice
½
teaspoon (2.5 ml) kosher salt
Pinch freshly ground black pepper
1 to 2 pinches crushed red pepper (optional)
2
tablespoons (30 ml) goat cheese,
crumbled
*See steaming guide on page 10 for directions.
1. Put all of the ingredients, except for the goat
cheese, into a medium mixing bowl. Toss to
fully combine. Sprinkle with the goat cheese
and gently stir to combine.
2. Taste and adjust seasoning as desired.
Nutritional information per serving [½ cup (118 ml)]:
Calories 117 (11% from fat) • carb. 17g • sugars 1g
• pro. 7g • fat 3g • sat. fat 1g • chol. 1mg • sod. 206mg
• calc. 15mg • fiber 4g
18
19
