Ingredients 1 Onion (peeled) 1 Small hot chili pepper (stem removed) 2 Garlic cloves 0.7 oz Fresh ginger (minced) (20 g) 4 Chicken breasts (5.3 oz / approx 150 g each) 14 oz canned chopped tomatoes (400 g) Salt and pepper 1.3 lb Sweet potatoes (peeled) (600 g) 1 tsp ground coriander (5 ml) ¼ cup Peanut butter (75 g) 3 Cilantro sprigs (finely chopped) ½ cup Salted peanuts (roughly chopped) (50 g) Cooked rice Directions Cut onion in half and dice using the Super Dicer with small grid. Cut chili pepper in half lengthwise and dice using the Super Dicer with small grid. In the Microwave Pressure Cooker, place chicken breasts with diced onion and chili pepper, minced garlic and ginger, ⅓ of the canned chopped tomatoes, salt and pepper. Gently stir together using a silicone spatula. Cut peeled sweet potatoes in 1.5 cm / ±0.6 in. slices then dice using the Super Dicer with large grid. Add on top of chicken in Pressure Cooker. Season with salt and add the remaining ⅔ of chopped tomatoes on top. Securely cover Pressure Cooker, lock and microwave for 23 min. at 900 watts. Remove from microwave and allow to stand with the cover on until the Pressure Indicator drops, approx. 15 min., then unlock and remove cover. Add ground coriander, peanut butter and chopped cilantro to cooked stew, then stir gently. Slice the chicken fillets in 3, serve with rice and sprinkle with roughly chopped peanuts.

Ingredients 150 g Parmesan cheese (plus more for serving) (±3.5 oz) 1/2 medium onion (peeled and quartered) 2 garlic cloves (peeled) 450 g ground chicken (±1 lb) 85 g breadcrumbs (±¾ cup) 15 ml Italian herb seasoning (±1 tbsp) 1 egg (beaten) 710 ml marinara sauce (±3 cups) Directions Using the Grate N Store, grate Parmesan cheese. Mince onion and garlic. In a mixing bowl, add ground chicken, Parmesan cheese, minced onion and garlic, breadcrumbs, Italian herb seasoning and beaten egg then stir until well combined. Add breadcrumbs, seasoning, egg and Parmesan to chicken mixture and stir until well combined. Form meat into evenly sized round balls then place in Microwave Pressure Cooker. Cover with marinara sauce then securely cover and lock. Microwave for 15 min. at 900 watts. Remove from microwave and allow to stand with the cover on until the Pressure Indicator drops, approx. 10 min., then unlock and remove cover. Check to ensure internal temperature of meatballs has reached 75°C/165°F. Serve warm topped with Parmesan cheese.

Ingredients ½ ​Pineapple​ ¼ cup​ Water​ ¼ cup​ Sugar​ ½ ​Vanilla bean or ½ tsp vanilla extract​ Fresh mint leaves (optional)​ Directions In a small saucepan, combine the water, sugar and the split vanilla bean or vanilla extract.​ Heat the mixture over medium heat, stirring until the sugar dissolves. Simmer for 2–3 minutes, then remove from heat and let it cool.​ Peel the pineapple, removing all the eyes. Slice the pineapple thinly on thickness 1 or 2 using the Mandoline.​ Arrange the pineapple slices and drizzle the vanilla syrup. Decorate with fresh mint.