SLICE-A-ROO

TM

RECIPE BOOK

Visit us at: www.slicearoo.com BIG BOSS™ SLICE-A-ROO™ RECIPE BOOK Distributed By EMSON® NY, NY, 10001 ©Copyright 2014 EMSON® All Rights Reserved. Made In China.

Contents

Contents

Pizza, Burgers & Fries Diablo Garden Slice-A-Roo™ Pizza Apple Crisp with Sour Cream Icing Slice-A-Roo™ Pizza Grilled Mexico City Slice-A-Roo™ Burger Grilled Turkey Barbecue Bacon Slice-A-Roo™ Burger Oven Fried Onion Slice-A-Roo™ Curls Orleans Sweet Potato Slice-A-Roo™ Curly Fries Italian Festival Sausage Slice-A-Roo™ Curly Fries Beet Me Too It Slice-A-Roo™ Curly Fries Cowboy Crisp Slice-A-Roo™ Curly Fries Ride Em Chili Cheese Slice-A-Roo™ Curly Fries

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Salads & Slaw Johnny Apple Slice-A-Roo™ Slaw Please Pear with Me Slice-A-Roo™ Slaw Shrimp Creole Slice-A-Roo™ Slaw Peter’s Favorite Slice-A-Roo™ Slaw Pacific A Go-Go Slice-A-Roo™ Slaw Baja Jumping Slice-A-Roo™ Slaw Hoisin Chicken Slice-A-Roo™ Salad Island Happy Slice-A-Roo™ Salad Buffalo Chicken Ranch Slice-A-Roo™ Salad Grilled Chipotle Steak Slice-A-Roo™ Salad Malta Cucumber Slice-A-Roo™ Salad

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Wraps, Flat Breads & Sandwiches Dancing Cajun Slice-A-Roo™ Wrap Slow boat China Slice-A-Roo™ Wrap Tom Club Turkey Slice-A-Roo™ Wrap I Will Steak That Slice-A-Roo™ Wrap Spicy Chicken Salad Slice-A-Roo™ Pita

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Grilled Salmon Cucumber Slice-A-Roo™ Pita October Fest Bratwurst Slice-A-Roo™ Flat Bread Smoked Salmon and Red Onion Slice-A-Roo™ Flat Bread Grilled Chicken Breast Slice-A-Roo™ Sandwich

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Pasta & Vegetable Spaghetti Grilled Chicken Parmesan with Slice-A-Roo™ Spaghetti Carbonara Slice-A-Roo™ Spaghetti Grilled Shrimp with Slice-A-Roo™ Spaghetti Roasted Vegetable Slice-A-Roo™ Lasagna Roasted Beets Alfredo Slice-A-Roo™ Linguine Spinach & Feta Slice-A-Roo™ Roasted Spaghetti

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Soup & Frittata Garden Grove Slice-A-Roo™ Frittata Loraine Likes it Slice-A-Roo™ Frittata Lyonnais Slice-A-Roo™ Frittata Boston Potato & Bacon Slice-A-Roo™ Soup Mama’s Minestrone Slice-A-Roo™ Soup Prime Rib and Vegetable Slice-A-Roo™ Soup Chicken Noodley Slice-A-Roo™ Soup

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Pickles, Sauerkraut & Dip Mexicali Slice-A-Roo™ Short Pickles Roma Style Spring Slice-A-Roo™ Short Pickles Bread Not Butter Roasted Garlic Slice-A-Roo™ Short Pickles That’s A Spicy Vegetable Slice-A-Roo™ Dip Rhine Valley Slice-A-Roo™ Short Sauerkraut Peasant French Slice-A-Roo™ Dip Pickled Cucumber Slice-A-Roo™ Dip

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Slice your favorite fruit and vegetable into spirals, slices and spaghetti fast and easy. With the choice of 3 stainless steel blades (Slice, Shred, Curl) you can create healthy and appetizing salads, curly fries, vegetable spaghetti and so much more! Slice-A-Roo™ comes with a built-in storage compartment to safely put away unused blades.

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3

ILE RSAT BLADE VE S

Pizza, Burgers & Fries

SLICE, SHRED & CURL POTATOES AND YOUR OTHER FAVORITE VEGETABLES & FRUITS!

Apple Crisp with Sour Cream Icing Slice-A-Roo™ Pizza 3 ½ cups granny smith apple, using Slice-A-Roo™ curl attachment ¼ cup granulated cane juice or raw sugar ½ cup oatmeal 2 tbsps. brown sugar 2 tbsps. softened butter 1 tsp. ground cinnamon 1 /3 cup low fat sour cream 1 tbsp. raw unfiltered honey 1 sandwich size zip lock bag 1 tbsp. olive oil pan spray half sheet pan or cookie sheet, pastry brush

• Preheat oven to 450°F. • Mix sugar and cinnamon together well in a small bowl. • Mix sour cream and honey together in a small bowl, transfer to zip lock bag and refrigerate. • Mix oats, brown sugar and butter together in small bowl (crisp mixture). • Place apple in medium bowl, drizzle liquor over apple then spray lightly with pan spray and toss gently. • Turn pan upside down, spray lightly with pan spray, place pizza shell on sheet pan. Using a pastry brush, lightly brush pizza shell with olive oil. • Sprinkle cinnamon sugar evenly over pizza shell. • Distribute apple evenly onto pizza shell, top with crisp mixture. • Place in oven for 10-12 min. • Remove carefully using oven mitt, place pizza on a cutting board. Let rest for 10 min. • Remove sour cream icing from fridge, carefully cut tip of one edge of bag with a scissors. Point cut tip over pizza, gently squeezing to drizzle icing over pizza. Cut into slices, serve and enjoy!

Grilled Mexico City Slice-A-Roo™ Burger Diablo Garden Slice-A-Roo™ Pizza 1 cup zucchini, using Slice-A-Roo™ curl attachment 1 cup yellow squash, using Slice-A-Roo™ curl attachment ½ cup peeled yellow onion then cut with Slice-A-Roo™ curl attachment ½ each of red and green bell pepper, cored, seeded and sliced thin ½ cup shredded low fat mozzarella ¼ cup grated Parmesan cheese ½ tsp. hot pepper flakes (optional) 8 or 10 inch ready-made whole grain pizza shell 1 /3 cup prepared tomato sauce 2 tbsp. olive oil 1 tsp. salt pan spray half sheet pan or cookie sheet, pastry brush 5

• Preheat oven to 450°F. • Place zucchini, squash, peppers, onions, in large bowl, sprinkle sea salt, in medium bowl, spray lightly with pan spray and toss gently. • Spray sheet pan or cookie sheet with pan spray, spread vegetables out on pan. • Place in oven for 4 -6 minutes, using oven mitt carefully remove tray from oven. Transfer vegetables onto a plate and let cool slightly. • Turn pan upside down, spray lightly with pan spray, place pizza shell on sheet pan. Using a pastry brush, lightly brush pizza shell with olive oil. • Using the back of a tablespoon spread tomato sauce over the shell. • Distribute vegetables evenly onto pizza shell. • Top with mozzarella, Parmesan cheese then hot pepper flakes. • Place in oven for 8-10 min. • Remove carefully using oven mitt, place pizza on a cutting board. • Let rest for 5 min. Cut into slices, serve and enjoy!

2-3 lean beef burger patties 3-4 slices vine ripe tomatoes 3-4 Romaine lettuce leaves washed and patted dry 2-3 sour dough or whole grain buns (toasted) ½ cup shredded Pepper Jack cheese 1 /3 cup prepared guacamole 1 recipe of Baja Jumping Slice-A-Roo™ Slaw (p.16)

• Grill burgers to desired doneness, last minute top with cheese and melt, remove from grill and keep warm. • Mark inside of buns on the grill, remove from grill and reserve. • When ready to serve coat inside of buns with guacamole then top bottom buns with lettuce then tomato. • Top lettuce and tomato with burger, top burger with ¼ -1/3 cup of Baja Jumping Slice-A-Roo™ Slaw. • Place top bun on burger, serve and ENJOY!

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Oven Fried Onion Slice-A-Roo™ Curls 4 cups peeled yellow onions, cut using Slice-A-Roo™ curl attachment 1 cup Panko bread crumbs ½ cup whole wheat flour 1 cup buttermilk 1 large egg ½ tsp. Creole spice ½ tsp. sea salt pan spray 1 or 2 half sheet pans or cookie sheets, aluminum foil

• Preheat oven to 450°F. • Line pans with aluminum foil. • Scramble egg and buttermilk together. • Mix flour, spices, salt and Panko bread crumbs together in large bowl. • Place buttermilk in medium bowl. • Break onions into two batches. • Coat foil line pan(s) with pan spray. • Place half onions in buttermilk mixture, toss gently in buttermilk until coated. Pick up onion with one hand, let drain slightly. Place in flour/bread crumb mixture and with other hand toss until well coated. • Place onion curls in a single layer on pan. • Repeat for the other half of onions. • Spray onion curls lightly with pan spray. • Place pan(s) in oven and bake for 8 -10 minutes until golden brown. • Carefully remove using oven mitt, set off heat to cool slightly. • Serve and ENJOY!

Orleans Sweet Potato Slice-A-Roo™ Curly Fries

Grilled Turkey Barbecue Bacon Slice-A-Roo™ Burger 2-3 turkey burger patties 4-6 slices of turkey bacon, cooked crisp and reserved warm 3-4 slices vine ripe tomatoes 3-4 Romaine lettuce leaves washed and patted dry 2-3 Ciabatta or whole grain bun (toasted) ¼ cup prepared barbecue sauce 2-3 slices of sharp Cheddar cheese 1 recipe of Oven Fried Onion Slice-A-Roo™ Curls (p.8)

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• Grill burgers to desired doneness, last minute top with slice of cheese and melt, remove from grill and keep warm. • Mark inside of buns on the grill, remove from grill and reserve. • When ready to serve, coat both inside buns with barbecue sauce, then top bottom buns with lettuce then tomato. • Top lettuce and tomato with burger, top burger with 1 or 2 slices of turkey bacon then ¼ - 1/3 cup of Oven Fried Onion Slice-A-Roo™ Curls. • Place top bun on burger, serve and ENJOY!

4 cups washed, dried sweet potatoes, using Slice-A-Roo™ curl attachment ¼ cup olive oil 1 tsp. chili powder ½ tsp. granulated garlic pinch cayenne pepper 1 tsp. sea salt 1 /3 cup low fat mayonnaise ¼ cup sweet pickle relish 1 tsp. lemon juice pan spray 1-2 half sheet pan or cookie sheets, lined with aluminum foil

• Preheat oven to 425°F. • In small bowl mix chili powder, garlic, pepper and salt (seasoning). • In small bowl combine relish, lemon juice, mayonnaise then cover and refrigerate (dipping sauce). • In a large bowl, sprinkle olive oil over potatoes and spray with pan spray then toss until lightly coated with oil. • Spray foiled lined pans well with pan spray. Distribute sweet potatoes in one layer on pan(s), sprinkle ½ of seasoning over potatoes. • Place in preheated oven for 15 minutes. • Using oven mitt, carefully remove pan(s) from oven, turn fries over, sprinkle remaining seasoning over potatoes. Return to oven for 10 -15 minutes or until brown. • Carefully remove from oven, transfer to paper towel lined plates and let rest for 2- 3 min. • Serve on small plates with a dab of dipping sauce and ENJOY!

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Italian Festival Sausage Slice-A-Roo™ Curly Fries 4 cups washed, russet potatoes, using Slice-A-Roo™ curl attachment 1 cup peeled yellow onions then cut using Slice-A-Roo™ curl attachment ½ each red and green bell pepper, cored, seeded and slice thin strips ½ cup olive oil 1 tsp. sea salt and fresh ground black pepper to taste 2 cups cooked, sliced thin Italian sausage (keep warm) 1 /3 - ½ cup shredded Mozzarella cheese pan spray 1-2 half sheet pan or cookie sheets, lined with aluminum foil deep, non-stick rectangular baking pay or large non-stick oven proof skillet

• Preheat oven to 425°F. • Over medium heat, place ¼ cup oil in sauté pan, sauté onions peppers for 4-5 minutes, last minute add sausage, remove from heat, cover and keep warm. • In a large bowl, sprinkle olive oil over potatoes and spray with pan spray then toss until lightly coated with oil. • Spray foiled lined pans well with pan spray. • Distribute potatoes in one layer on pan(s), season with salt and pepper. Place in preheated oven for 15 minutes. • Using oven mitt, carefully remove pan(s) from oven, turn fries over, season with salt and pepper. Return to oven for 10 -15 minutes or until brown. • Carefully remove from oven, transfer to paper towel lined plates. • Turn oven to broil, lightly spray baking pan with pan spray. • Place fries into baking pan, sprinkle sausage mixture on top of fries, sprinkle cheese on top, place under broiler to melt cheese, remove place on heat proof cutting board. • Serve with a large kitchen spoon on small plates and ENJOY!

Beet Me Too It Slice-A-Roo™ Curly Fries 4 cups washed, peeled fresh beets, using Slice-A-Roo™ curl attachment ¼ cup olive oil 1 tsp. Creole spice ½ tsp. garlic powder ½ tsp. fresh ground black pepper 1 tsp. sea salt 1 /3 cup low fat sour cream 1 tbsp. low fat mayonnaise 1 tsp. horseradish sauce 1 tsp. lemon juice pinch of cayenne pepper pan spray 1-2 half sheet pan or cookie sheets, lined with aluminum foil

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• Preheat oven to 425°F. • In small bowl mix Creole spice, garlic, pepper and salt (seasoning). • In small bowl combine sour cream, horseradish sauce, pepper, lemon juice and mayonnaise then cover and refrigerate (dipping sauce). • In a large bowl, sprinkle olive oil over beets and spray with pan spray then toss until lightly coated with oil. • Spray foiled lined pans well with pan spray. • Distribute beets in one layer on pan(s), sprinkle ½ of seasoning over beets. Place in preheated oven for 15 minutes. • Using oven mitt, carefully remove pan(s) from oven, turn beets over, sprinkle remaining seasoning over beets. • Return to oven for 10 -15 minutes or until brown. • Carefully remove from oven, transfer to paper towel lined plates and let rest for 2-3 min. • Serve on small plates with a dab of dipping sauce and ENJOY!

Cowboy Crisp Slice-A-Roo™ Curly Fries 4 cups washed, russet potatoes, using Slice-A-Roo™ curl attachment ¼ cup olive oil 1 tsp. paprika ½ tsp. garlic powder ½ tsp. fresh ground black pepper 1 tsp. sea salt 1 /3 cup low fat mayonnaise ¼ cup steak sauce ½ tsp. horseradish sauce 1 tsp. lemon juice pan spray 1-2 half sheet pan or cookie sheets, lined with aluminum foil

• Preheat oven to 425°F. • In small bowl mix paprika, garlic, pepper and salt (seasoning). • In small bowl combine steak sauce, horseradish sauce, lemon juice, mayonnaise then cover and refrigerate (dipping sauce). • In a large bowl, sprinkle olive oil over potatoes and spray with pan spray then toss until lightly coated with oil. • Spray foiled lined pans well with pan spray. Distribute potatoes in one layer on pan(s), sprinkle ½ of seasoning over potatoes. • Place in preheated oven for 15 minutes. • Using oven mitt, carefully remove pan(s) from oven, turn fries over, sprinkle remaining seasoning over potatoes. Return to oven for 10 -15 minutes or until brown. • Carefully remove from oven, transfer to paper towel lined plates and let rest for 2-3 min. • Serve on small plates with a dab of dipping sauce and ENJOY!

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4 cups washed, russet potatoes, using Slice-A-Roo™ curl attachment ¼ cup olive oil 1 tsp. sea salt and fresh ground black pepper to taste 2 cups prepared vegetarian or meat chili 1 /3 - ½ cup shredded sharp Cheddar cheese pan spray 1- 2 half sheet pan or cookie sheets, lined with aluminum foil deep, non-stick rectangular baking pay or large non-stick oven proof skillet

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• Preheat oven to 425°F. • In small bowl mix paprika, garlic, pepper and salt (seasoning). • In medium sauce pot, place 2 tbsp. water in pot, then add chili, heat up over low heat covered, when hot, remove from heat and keep covered. • In a large bowl, sprinkle olive oil over potatoes and spray with pan spray then toss until lightly coated with oil. • Spray foiled lined pans well with pan spray. • Distribute potatoes in one layer on pan(s), sprinkle ½ of seasoning over potatoes. Place in preheated oven for 15 minutes. • Using oven mitt, carefully remove pan(s) from oven, turn fries over, sprinkle remaining seasoning over potatoes. • Return to oven for 10-15 minutes or until brown. • Carefully remove from oven, transfer to paper towel lined plates. • Turn oven to broil. Lightly spray baking pan with pan spray. • Place fries into baking pan, sprinkle chili on top of fries, sprinkle cheese on top, place under broiler to melt cheese, remove place on heat proof cutting board. • Serve with a large kitchen spoon on small plates and ENJOY!

Salads & Slaw

Ride Em Chili Cheese Slice-A-Roo™ Curly Fries

Johnny Apple Slice-A-Roo™ Slaw 2 cups green cabbage, using Slice-A-Roo™ shred attachment 2 cups Red Delicious apples, using Slice-A-Roo™ shred attachment ¼ cup cider vinegar 1 tbsp. granulated cane juice or raw sugar ¼ cup olive oil 1 tsp. lemon juice 1 tbsp. filtered water ½ tsp. sea salt pinch ground cinnamon pinch ground cayenne pepper (optional)

• Combine vinegar, olive oil, water, lemon juice, cinnamon, pepper, salt and sugar in small bowl. Whisk until combined (dressing). • In medium bowl combine cabbage and apple. • Pour dressing over mixture and gently stir until well coated. • Place in refrigerator for 15-20 minutes. • Stir gently before serving and ENJOY!

Please Pear with Me Slice-A-Roo™ Slaw 2 cups pears, using Slice-A-Roo™ curl attachment 2 cups Granny Smith apples, using Slice-A-Roo™ curl attachment ¼ cup red wine vinegar 1 tbsp. granulated cane juice or raw sugar ¼ cup olive oil 2 tsp. lemon juice 1 tbsp. filtered water ¼ tsp. sea salt pinch ground nutmeg fresh ground black pepper

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• Combine vinegar, olive oil, water, lemon juice, cinnamon, pepper, salt and sugar in small bowl. Whisk until combined (dressing). • In medium bowl combine pear and apple. • Pour dressing over mixture and gently stir until well coated. • Place in refrigerator for 15-20 minutes. • Stir gently before serving and ENJOY!

Shrimp Creole Slice-A-Roo™ Slaw 3 cups green cabbage, using Slice-A-Roo™ slice attachment ½ cup pears, using Slice-A-Roo™ shred attachment ½ cup carrot, using Slice-A-Roo™ shred attachment ¾ cup tiny shrimp, cooked, cooled and peeled (if using frozen, let thaw first) ½ cup sliced green onion ¼ cup cider vinegar 1 tbsp. granulated cane juice or raw sugar ¼ cup mayonnaise 1 tsp. lemon juice 1 tbsp. filtered water ½ tsp. sea salt ½ tsp. Creole spice

• Combine vinegar, mayonnaise, water, lemon juice, Creole spice, salt and sugar in medium bowl. Whisk until combined (dressing). • In medium bowl combine cabbage, green onion, carrots and pears. • Pour dressing over mixture, add shrimp and gently stir until well coated. • Place in refrigerator for 15-20 minutes. • Stir gently before serving and ENJOY!

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Peter’s Favorite Slice-A-Roo™ Slaw 1 cup green cabbage, using Slice-A-Roo™ shred attachment 3 cups carrots, using Slice-A-Roo™ shred attachment ¼ cup cider vinegar 1 tbsp. granulated cane juice or raw sugar ¼ cup low fat mayonnaise 1 tbsp. low fat vanilla yogurt ½ cup dried cranberries or raisins 1 tsp. lemon juice 1 tbsp. filtered water ½ tsp. sea salt ½ tsp. ground coriander fresh ground black pepper to taste pinch of ground cinnamon, ground nutmeg and coco powder

• Combine vinegar, mayonnaise, yogurt, water, lemon juice, spices, pepper, salt and sugar in small bowl. Whisk until combined (dressing). • In medium bowl combine cabbage, dried fruit and carrots. • Pour dressing over mixture and gently stir until well coated. • Place in refrigerator for 15-20 minutes. • Stir gently before serving and ENJOY!

Pacific A Go-Go Slice-A-Roo™ Slaw 2 cups green cabbage, using Slice-A-Roo™ shred attachment 2 cups red cabbage, using Slice-A-Roo™ shred attachment ¾ cup pineapple bits, drained well ¼ cup chopped macadamia nuts ¼ cup shredded coconut ¼ cup rice wine vinegar 1 tbsp. raw, unfiltered honey ¼ cup low fat mayonnaise 1 tsp. low sodium soy sauce 1 tsp. lime juice 1 tbsp. filtered water pinch ground cayenne pepper (optional)

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• Combine vinegar, mayonnaise, water, lime juice, pepper, soy sauce and honey in small bowl. Whisk until combined (dressing). • In medium bowl combine cabbages, coconut and pineapple. • Pour dressing over mixture, chopped macadamia nuts and gently stir until well coated. • Place in refrigerator for 15-20 minutes. • Stir gently before serving and ENJOY!

Baja Jumping Slice-A-Roo™ Slaw 3 ½ cups green cabbage, using Slice-A-Roo™ slice attachment ½ cup carrots, using Slice-A-Roo™ shred attachment ¼ cup each red and green bell pepper, cored, cut in half and sliced thin 1 tsp. fresh cilantro chopped fine ¼ cup cider vinegar 1 tbsp. low fat sour cream 1 tbsp. granulated cane juice or raw sugar ¼ cup low fat mayonnaise 1 tsp. lime juice ¼ tsp. minced garlic ½ tsp. fresh jalapeño chopped fine 1 tbsp. filtered water ½ tsp. sea salt pinch ground coco powder

• Combine vinegar, mayonnaise, sour cream, water, jalapeño, garlic, lime juice, coco powder, salt and sugar in small bowl. Whisk until combined (dressing). • In medium bowl combine cabbage, cilantro, peppers and carrot. • Pour dressing over mixture and gently stir until well coated. • Place in refrigerator for 15-20 minutes. • Stir gently before serving and ENJOY!

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Island Happy Slice-A-Roo™ Salad 3 cups green cabbage, using Slice-A-Roo™ slice attachment ¾ cup carrots, using Slice-A-Roo™ shred attachment ½ cup diced mango ¼ cup frozen sweet peas, thawed ¼ cup red wine vinegar 1 tbsp. granulated cane juice or raw sugar ¼ cup low fat mayonnaise 1 tsp. plain Greek yogurt 1 tbsp. orange juice 1 tsp. filtered water ½ tsp. sea salt ½ tsp. Jerk spice pinch ground cayenne pepper (optional)

• Combine vinegar, mayonnaise, yogurt, water, orange juice, jerk spice, pepper, salt and sugar in small bowl. Whisk until combined (dressing). • In medium bowl combine cabbage, mango, peas and carrot. • Pour dressing over mixture and gently stir until well coated. • Place in refrigerator for 15-20 minutes. • Stir gently before serving and ENJOY!

Buffalo Chicken Ranch Slice-A-Roo™ Salad

Hoisin Chicken Slice-A-Roo™ Salad 3 cups green cabbage, using Slice-A-Roo™ slice attachment 1 cup carrots, using Slice-A-Roo™ shred attachment ½ cup sliced green onions ¾ cup cooked and cooled shredded or diced chicken (boneless thigh meat) 1 tbsp. Hoisin sauce 1 tsp. fresh ginger, chopped fine ¼ cup chopped peanuts (optional) ¼ cup rice vinegar 1 tbsp. granulated cane juice or raw sugar ¼ cup light mayonnaise 1 tsp. lemon juice 1 ½ tbsp. filtered water ½ tsp. low sodium soy sauce ¼ tsp. Chinese five spice (optional) 17

• Combine vinegar, mayonnaise, 1 tbsp. water, lemon juice, ginger, Chinese five spice, soy sauce and sugar in small bowl. Whisk until combined (dressing) • In medium bowl combine cabbage, carrots and green onions. • Pour dressing over mixture and gently stir until well coated. • In small bowl whisk hoisin sauce with 1 tsp. of water. • Stir in chicken until coated. • Fold chicken into salad mixture. • Place in refrigerator for 15-20 minutes. • Stir gently before serving, garnish with chopped peanuts and ENJOY!

3 cups green cabbage, using Slice-A-Roo™ slice attachment ½ cup carrots, using Slice-A-Roo™ shred attachment ½ cup diced tomatoes ¼ cup sliced green onions ¾ cup cooked and cooled chicken breast, shredded or diced 2 tbsp. Buffalo wing sauce 2 tbsp. rice vinegar 1 tsp. low fat sour cream 1 tbsp. granulated cane juice or raw sugar ¼ cup low fat Ranch dressing 1 tsp. lemon juice ½ tsp. sea salt ½ tsp. fresh chopped dill

• Combine vinegar, ranch dressing, sour cream, lemon juice, dill, salt and sugar in small bowl. Whisk until combined (dressing). • In medium bowl combine cabbage, carrots, tomatoes and green onion. • Pour dressing over mixture and gently stir until well coated. • In small bowl stir wing sauce into chicken until coated. • Fold chicken into salad mixture. • Place in refrigerator for 15-20 minutes. • Stir gently before serving and ENJOY!

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3 ½ cups green cabbage, using Slice-A-Roo™ slice attachment ½ cups peeled, red onion, using Slice-A-Roo™ curl attachment 1 tbsp. red wine vinegar ¾ cup grilled flank steak, cooked, cooled and sliced thin 1 tbsp. granulated cane juice or raw sugar ¼ tsp. minced garlic ¼ cup Ranch dressing 1 tsp. canned chipotle pepper, drained and chopped fine 1 tsp. lime juice ½ tsp. sea salt ¼ tsp. ground cumin

• Combine vinegar, dressing, garlic, lime juice, cumin, salt and sugar in small bowl. Whisk until combined (dressing). • In medium bowl combine cabbage and onion. • Pour dressing over mixture, add beef and gently stir until well coated. • Place in refrigerator for 15-20 minutes. • Stir gently before serving and ENJOY!

Malta Cucumber Slice-A-Roo™ Salad 3 cups cucumber, using Slice-A-Roo™ curl attachment ½ cup yellow onions, using Slice-A-Roo™ shred attachment 1 tbsp. rice vinegar 1 tbsp. low fat sour cream ½ tsp. minced garlic 1 tsp. granulated cane juice or raw sugar ¼ cup low fat mayonnaise 1 tbsp. lemon juice ½ tsp. sea salt ½ tsp. fresh chopped dill

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• Combine vinegar, mayonnaise, sour cream, lemon juice, garlic, dill, salt and sugar in small bowl. Whisk until combined (dressing). • In medium bowl combine cucumber and onions. • Pour dressing over mixture and gently stir until well coated. • Place in refrigerator for 15-20 minutes. • Stir gently before serving and ENJOY!

Wraps, Flat Breads & Sandwiches

Grilled Chipotle Steak Slice-A-Roo™ Salad

Slow boat China Slice-A-Roo™ Wrap 1 recipe Hoisin Chicken Slice-A-Roo™ Salad (p.17) 2 cups Chinese or Napa cabbage, using Slice-A-Roo™ slice attachment ½ cup diced vine ripe tomatoes 1 tsp. Chinese mustard 2 tbsp. low fat mayonnaise 2-3 each 8 inch whole grain or vegetable tortilla

• Mix mustard and mayonnaise in small bowl. • Spread 1 tsp. mustard mixture on tortilla. • Place some cabbage and tomato in center of tortilla. • Spread ¾ - 1 cup Hoisin Chicken Slice-A-Roo™ Salad on top of lettuce and tomato. • Fold in sides of tortilla then roll to incorporate ingredients. • Place on cutting board, slice in half using a serrated knife. • Place on serving plate and ENJOY!

Tom Club Turkey Slice-A-Roo™ Wrap 4-6 ounces sliced turkey breast 4-6 slices turkey bacon cooked crisp and cooled 1 recipe Johnny Apple Slice-A-Roo™ Slaw (p.13) 2 cups Iceberg lettuce, using Slice-A-Roo™ slice attachment ½ cup diced vine ripe tomatoes 1 tsp. yellow mustard 2 tbsp. low fat mayonnaise 2-3 each 8 inch whole grain or vegetable tortilla

• Mix mustard and mayonnaise in small bowl. • Spread 1 tsp. mustard mixture on tortilla. • Place some lettuce and tomato in center of tortilla. • Place some turkey and bacon on top of lettuce and tomato • Spread ¼ - 1/3 cup Johnny Apple Slice-A-Roo™ Slaw on top of the turkey and bacon. • Fold in sides of tortilla then roll to incorporate ingredients. • Place on cutting board, slice in half using a serrated knife. • Place on serving plate and ENJOY!

I Will Steak That Slice-A-Roo™ Wrap Dancing Cajun Slice-A-Roo™ Wrap 1 recipe Shrimp Creole Slice-A-Roo™ Slaw (p.14) 2 cups pre-washed mixed greens ½ cup diced vine ripe tomatoes 1 tsp. cocktail sauce 2 tbsp. low fat mayonnaise 2-3 each 8 inch whole grain or vegetable tortilla

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• Mix cocktail sauce and mayonnaise in small bowl. • Spread 1 tsp. mixture on tortilla. • Place some lettuce and tomato in center of tortilla. • Spread ¾ - 1 cup Shrimp Creole Slice-A-Roo™ Slaw on top of lettuce and tomato. • Fold in sides of tortilla then roll to incorporate ingredients. • Place on cutting board, slice in half using a serrated knife. • Place on serving plate and ENJOY!

1 recipe Grilled Chipotle Steak Slice-A-Roo™ Salad (p.19) ½ recipe Oven Fried Onion Slice-A-Roo™ Curls (p.8) 1 ½ cups pre-washed mixed greens ½ cup diced vine ripe tomatoes 1 tsp. steak sauce 2 tbsp. horseradish sauce 2-3 each 8 inch whole grain or vegetable tortilla

• Mix steak sauce and horseradish sauce in small bowl. • Spread 1 tsp. mixture on tortilla. • Place some greens and tomato in center of tortilla. • Spread ½ cup - ¾ cup Grilled Chipotle Steak Slice-A-Roo™ Salad on top of lettuce and tomato. • Top with ¼ cup of Oven Fried Onion Slice-A-Roo™ Curls. • Fold in sides of tortilla then roll to incorporate ingredients. • Place on cutting board, slice in half using a serrated knife. • Place on serving plate and ENJOY!

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Grilled Salmon Cucumber Slice-A-Roo™ Pita 6-8 oz. Grilled salmon fillet, cooked and cooled slightly, cut into chunks 1 recipe Malta Cucumber Slice-A-Roo™ Salad (p.19) 2 cups pre-washed and cut Romaine lettuce 1 tsp. red wine vinegar 1 tsp. low fat sour cream 2 tbsp. low fat mayonnaise 2-3 each whole grain pita bread, cut in half

• Mix mayonnaise, sour cream and red wine vinegar in small bowl. • Heat sauté pan over low heat. • Warm up pita, 1 minute per side in the pan. • Remove and place on serving plate. • Spread 1 tsp. mayonnaise mixture inside pita. • Place some lettuce then ¼ - 1/3 cup Malta Cucumber Slice-A-Roo™ Salad. • Place pieces of salmon on top in pita bread. • Serve and ENJOY!

October Fest Bratwurst Slice-A-Roo™ Flat Bread 2 cups green cabbage using Slice-A-Roo™ slice attachment 1 cup peeled yellow onion then cut with Slice-A-Roo™ curl attachment ¾ cup sliced, fully cooked and cooled Bratwurst 1 or 2 ready-made whole grain flat bread 3-4 slices of Provolone cheese ¼ cup olive oil 2 tsps. red wine vinegar 1 tsp. granulated cane juice or raw sugar ¼ tsp. dry caraway seeds ¼ tsp. dry dill ½ tsp. sea salt pan spray half sheet pan or cookie sheet, pastry brush

Spicy Chicken Salad Slice-A-Roo™ Pita 1 recipe Buffalo Chicken Ranch Slice-A-Roo™ Salad (p.18) 2 cups pre-washed and cut Romaine lettuce 1 tsp. lemon juice 1 tsp. low fat sour cream 2 tbsp. low fat mayonnaise 2-3 each whole grain pita bread cut in half 23

• Preheat oven to 450°F. • Place onions, cabbage in large bowl, sprinkle sea salt, vinegar, sugar, dill and caraway seeds, spray lightly with pan spray and toss gently. • Cover sheet pan with aluminum foil, spray sheet pan or cookie sheet with pan spray. • Spread onions and cabbage out on pan. • Place in oven for 6-8 minutes, using oven mitt carefully remove tray from oven. • Transfer onions and cabbage onto a plate and let cool slightly. • Turn pan upside down, spray lightly with pan spray, place flat bread on sheet pan. • Using a pastry brush, lightly brush flat bread with olive oil. • Distribute onion and cabbage evenly onto flat bread, then Bratwurst. • Top with slices of Provolone cheese. • Place back in oven for 6-8 min. • Remove carefully using oven mitt, place flat bread on a cutting board. Let rest for 5 min. • Cut into slices, serve and enjoy!

• Mix mayonnaise, sour cream and lemon juice in small bowl. • Heat sauté pan over low heat. • Warm up pita, 1 minute per side in the pan. • Remove and place on serving plate. • Spread 1 tsp. mayonnaise mixture inside pita. • Place some lettuce inside pita bread. • Place ½ cup - ¾ cup Buffalo Chicken Ranch Slice-A-Roo™ Salad into pita. • Serve and ENJOY! 24

3 cups peeled red onion then cut using Slice-A-Roo™ curl attachment ¾ cup sliced smoked salmon, cut into 1 inch pieces 1 or 2 ready-made whole grain flat bread ¼ cup olive oil ¼ tsp. dry thyme ¼ tsp. dry dill ½ tsp. sea salt pan spray half sheet pan or cookie sheet, pastry brush

• Preheat oven to 450°F. • Place onions in large bowl, sprinkle sea salt, dill and thyme, spray lightly with pan spray and toss gently. • Spray sheet pan or cookie sheet with pan spray. • Spread onions out on pan. • Place in oven for 6-8 minutes, using oven mitt carefully remove tray from oven. • Transfer onions onto a plate and let cool slightly. • Turn pan upside down, spray lightly with pan spray, place flat bread on sheet pan. • Using a pastry brush, lightly brush flat bread with olive oil. • Distribute onion evenly onto flat bread, then salmon. • Light brush salmon with oil. • Place back in oven for 6-8 min. • Remove carefully using oven mitt, place flat bread on a cutting board. Let rest for 5 min. • Cut into slices, serve and enjoy!

Grilled Chicken Breast Slice-A-Roo™ Sandwich 2-3 chicken breasts, marinated in 2 tbsp. low fat Italian dressing 2 tbsp. apricot jam 3-4 slices vine ripe tomatoes 3-4 Romaine lettuce leaves washed and patted dry 2-3 sour dough or whole grain buns (toasted) ¼ cup prepared barbecue sauce 2-3 slices of sharp Cheddar cheese 1 recipe of Island Happy Slice-A-Roo™ Salad (p.18) pinch cayenne pepper optional

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• Marinate chicken breasts in dressing for at least 30 minutes. • Mix apricot jam in small bowl with cayenne pepper. • Grill chicken breasts to desired doneness, remove from grill and keep warm. • Mark inside of buns on the grill, remove from grill and reserve. • When ready to serve, coat both inside buns with a little jam, then top bottom buns with lettuce then tomato. • Top lettuce and tomato with chicken, top chicken with ¼ - 1/3 cup of Island Happy Slice-A-Roo™ Salad • Place top bun on chicken, serve and ENJOY!

Pasta & Vegetable Spaghetti

Smoked Salmon and Red Onion Slice-A-Roo™ Flat Bread

Carbonara Slice-A-Roo™ Spaghetti 2 cups zucchini, using Slice-A-Roo™ curl attachment 2 cups yellow squash, using Slice-A-Roo™ curl attachment 1 cup peeled yellow onion, then cut using Slice-A-Roo™ curl attachment ½ cup carrots, then cut using Slice-A-Roo™ curl attachment ¼ cup olive oil ½ tsp. minced garlic 3 slices bacon or turkey bacon cut into strips 1/3 cup frozen peas thawed ¾ cup half and half, mixed with 1 egg and 1 tsp. all-purpose flour whisked together ¼ cup chicken stock ¼ cup fresh grated Parmesan cheese ¼ tsp. hot pepper flakes (optional) ½ tsp. sea salt and fresh ground black pepper to taste

• Heat large sauté pan over medium high heat. • Add olive oil and bacon to pan and cook 30 seconds. • Add zucchini, hot pepper flakes, squash, carrots, onion, garlic to pan and sauté for 2-3 minutes. • Add stock and peas to pan and cover. • Turn heat down to medium and cook covered for 1 minute. • Remove cover, add half and half mixture, stir until thickened, 2-3 minutes. • Remove from heat and season with sea salt and fresh pepper. • Stir gently before serving. • Transfer to bowls, garnish with Parmesan cheese and ENJOY!

Grilled Shrimp with Slice-A-Roo™ Spaghetti Grilled Chicken Parmesan with Slice-A-Roo™ Spaghetti 2-3 grilled chicken breasts, cooked and kept warm (do this after all other ingredients are prepped and ready) ¾ cup prepared tomato sauce 2-3 slices Provolone cheese ¼ cup fresh grated Parmesan cheese 2 cups zucchini, using Slice-A-Roo™ curl attachment 2 cup yellow squash, using Slice-A-Roo™ curl attachment 1 cup peeled yellow onion, then cut using Slice-A-Roo™ curl attachment ½ cup carrots, then cut using Slice-A-Roo™ curl attachment ¼ cup olive oil ½ tsp. minced garlic ¼ tsp. hot pepper flakes (optional) ½ tsp. sea salt and fresh ground black pepper to taste 27

• Turn on broiler in oven. • Place grilled chicken breasts on a rack, on an aluminum covered baking pan. • Top each chicken breast with some tomato sauce, some Parmesan cheese and 1 slice of Provolone cheese. • Heat large sauté pan over medium high heat. • Add olive oil, zucchini, hot pepper flakes, squash, carrots, onion, garlic to pan and sauté for 2-3 minutes. • Add stock to pan and cover, turn heat down to medium and cook covered for 2-3 minutes. • Remove cover, reduce all liquid, remove from heat. • Place chicken breasts under broiler until cheese is melted and slightly browned. • Using oven mitt carefully remove chicken breasts. • When ready to serve, place some spaghetti in center of plate then top with chicken Parmesan. Serve and ENJOY!

2 cups grilled medium shrimp, cooked, cooled and tail removed 2 cups zucchini, using Slice-A-Roo™ curl attachment 2 cups yellow squash, using Slice-A-Roo™ curl attachment 1 cup peeled yellow onion, then cut using Slice-A-Roo™ curl attachment 1 cup carrots, then cut using Slice-A-Roo™ shred attachment ¼ cup olive oil ½ tsp. minced garlic 1 tbsp. fresh basil, rough chopped ¼ cup filtered water or fish stock ¼ tsp. hot pepper flakes (optional) ¼ cup fresh grated Parmesan cheese ½ tsp. sea salt and fresh ground black pepper to taste

• Heat large sauté pan over medium high heat. • Add olive oil, garlic, zucchini, hot pepper flakes, squash, carrots, onion to pan and sauté for 2-3 minutes. • Add stock to pan and cover. • Turn heat down to low and cook covered for 2-3 minutes. • Last minute of cooking add shrimp to pan, recover for last minute. • Remove cover and stir in fresh basil. • Season with sea salt and fresh pepper. • Stir gently before serving and ENJOY!

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Roasted Beets Alfredo Slice-A-Roo™ Linguine 1 recipe Beet Me Too It Slice-A-Roo™ Curly Fries (p.9) 3 ½ cups whole grain linguine, cooked and cooled 1 ½ tbsp. olive oil ¾ cup half and half 1 whole egg ½ tsp. all-purpose flour 1/3 cup grated Parmesan cheese 1 tbsp. fresh parsley, chopped fine ½ tsp. lemon rind, chopped fine sea salt and fresh ground black pepper to taste

Roasted Vegetable Slice-A-Roo™ Lasagna 2 cups zucchini, using Slice-A-Roo™ curl attachment 2 cups yellow squash, using Slice-A-Roo™ curl attachment 1 cup peeled yellow onion, then cut using Slice-A-Roo™ curl attachment ½ cup carrots, then cut using Slice-A-Roo™ curl attachment ¼ cup olive oil ½ tsp. minced garlic ¼ tsp. hot pepper flakes (optional) 1 package lasagna noodles, cooked and cooled 16 oz. jar prepared tomato sauce 2 cups low fat Ricotta cheese 2 cups low fat Mozzarella cheese 1/3 cup shredded Parmesan cheese 1 large rectangular non-stick baking pan pan spray 29

• Preheat oven to 375°F. • Heat large oven proof sauté pan over medium high heat. • Add olive oil, zucchini, hot pepper flakes, squash, carrots, onion, garlic to pan and sauté for 2-3 minutes. • Place skillet in oven for 6-8 minutes. • Using oven mitt, carefully remove skillet from oven, transfer to plate and let cool. • Place layer of tomato sauce on bottom of baking pan. • Top with noodles, then sauce, then Ricotta, then some roasted vegetables, then Parmesan cheese. Repeat procedure with 1 or two layers depending on how deep pan is. • Last layer is topped with just sauce and cheese. • Place in oven and bake 35- 40 minutes. • Remove from oven and let rest for 10-15 minutes. • Cut into squares using serrated knife, serve and ENJOY!

• Mix half and half, egg, Parmesan and flour together well. • Heat large oven proof sauté pan over medium heat. • Add olive oil and pasta. • Add Beet Me Too It Slice-A-Roo™ Curly Fries. • Sauté for 2 minutes. • Add ½ mixture, bring to a simmer, stir gently until sauce start to thicken then turn heat down to low and cook 1 more minute. • Remove from heat, season with salt and pepper. • Transfer to heat proof bowls. • Garnish with parsley and lemon rind, serve and ENJOY!

2 cups zucchini, using Slice-A-Roo™ curl attachment 2 cups yellow squash, using Slice-A-Roo™ curl attachment 1 cup peeled yellow onion, then cut using Slice-A-Roo™ curl attachment ½ cup carrots, then cut using Slice-A-Roo™ curl attachment ¼ cup olive oil ½ tsp. minced garlic ¼ tsp. hot pepper flakes (optional) 3 cups fresh spinach 1/3 cup Feta cheese crumbled ½ cup pitted and sliced Greek olives ¼ cup prepared oil and vinegar dressing

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• Preheat oven to 425°F. • Heat large oven proof sauté pan over medium high heat. • Add olive oil, zucchini, hot pepper flakes, squash, carrots, onion, garlic to pan and sauté for 2-3 minutes. • Place skillet in oven for 8-10 minutes. • Using oven mitt, carefully remove skillet from oven. • Place some spinach in the bottom of heat proof bowls. • Top with some roasted vegetable spaghetti, then some Feta cheese, then olives. • Sprinkle on a little oil and vinegar dressing. • Serve and ENJOY!

Soup & Frittata

Spinach & Feta Slice-A-Roo™ Roasted Spaghetti

Loraine Likes it Slice-A-Roo™ Frittata ½ cup yellow onions, using Slice-A-Roo™ shred attachment ½ cup cooked and cooked bacon, cut into strips 5 eggs 1 /3 cup half and half 1 tbsp. low fat sour cream ¼ cup shredded Swiss cheese ½ tsp. sea salt pinch cayenne pepper fresh ground black pepper to taste

• Preheat oven to 375°F. • Mix half and half, egg, sour cream, salt and pepper together well. • Heat large oven proof sauté pan over medium high heat. • Add olive oil, onions and sauté for 2-3 minutes. • Add bacon and egg mixture to pan, stir then sprinkle cheese on top. • Place pan back in oven for 8-10 minutes (to test doneness, place toothpick in center of frittata, when it comes out clean frittata is done). • Carefully remove from oven, place over proof plate on top of frittata, carefully turn pan upside down placing frittata on place. • Let rest for 2-3 minutes. • Using a serrated knife, cut into wedges. Serve and ENJOY!

Lyonnais Slice-A-Roo™ Frittata

Garden Grove Slice-A-Roo™ Frittata 2 cups zucchini, using Slice-A-Roo™ curl attachment 1 cup yellow squash, using Slice-A-Roo™ curl attachment ½ cup peeled yellow onion, then cut using Slice-A-Roo™ curl attachment ½ cup vine ripe tomatoes diced ¼ cup olive oil ½ tsp. minced garlic 5 eggs 1 /3 cup half and half 1 tbsp. low fat sour cream ¼ cup shredded Parmesan cheese ½ tsp. sea salt pinch cayenne pepper fresh ground black pepper to taste 33

• Preheat oven to 375°F. • Mix half and half, egg, sour cream, salt, Parmesan and pepper together well. • Heat large oven proof sauté pan over medium high heat. • Add olive oil, zucchini, hot pepper flakes, squash, tomatoes, onion, garlic to pan and sauté for 2-3 minutes. • Place skillet in oven for 6-8 minutes. • Using oven mitt, carefully remove skillet from oven. • Add egg mixture to pan. • Place pan back in oven for 8-10 minutes (to test doneness, place toothpick in center of frittata, when it comes out clean frittata is done). • Carefully remove from oven, place over proof plate on top of frittata, carefully turn pan upside down placing frittata on place. • Let rest for 2-3 minutes. • Using a serrated knife, cut into wedges. • Serve and ENJOY!

3 cups washed red potatoes, using Slice-A-Roo™ slice attachment 1 cup yellow onions, using Slice-A-Roo™ curl attachment 5 eggs ¼ cup half and half 1 tbsp. low fat sour cream ¼ cup shredded smoked Mozzarella cheese ½ tsp. sea salt pinch cayenne pepper fresh ground black pepper to taste

• Preheat oven to 375°F. • Mix half and half, egg, sour cream, salt and pepper together well. • Heat large oven proof sauté pan over medium high heat. • Add olive oil, onions, potato and sauté for 2-3 minutes. • Place skillet in oven for 6-8 minutes. • Carefully remove pan with oven mitt. • Add egg mixture to pan and sprinkle cheese on top. • Place pan back in oven for 8-10 minutes (to test doneness, place toothpick in center of frittata, when it comes out clean frittata is done). • Carefully remove from oven, place over proof plate on top of frittata, carefully turn pan upside down placing frittata on place. • Let rest for 2-3 minutes. • Using a serrated knife, cut into wedges. Serve and ENJOY!

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Mama’s Minestrone Slice-A-Roo™ Soup 1 cup zucchini, using Slice-A-Roo™ curl attachment 1 cup yellow squash, using Slice-A-Roo™ curl attachment ½ cup peeled yellow onion then cut with Slice-A-Roo™ curl attachment ½ cup carrots, Slice-A-Roo™ shred attachment 1 cup diced, canned plum tomatoes, drained 1 cup elbow macaroni cooked and cooled ½ cup canned kidney beans, drained 5 cups vegetable or chicken stock 1 tsp. minced garlic ½ tsp. Italian seasoning 2 tbsp. olive oil 2 tbsp. corn starch dissolved in ¼ cup filtered water 1 tsp. sea salt and fresh ground black pepper to taste ¼ cup shredded Parmesan cheese

• Place 2 tbsp. olive oil in stock pot or large sauce pan over medium heat. • Add zucchini, squash, onions, carrots Italian seasoning, tomatoes and sauté for 2-3 minutes. • Add stock, stir well and heat to low simmer. • Cook until vegetables are tender, 8-10 minutes. • Stir in macaroni, beans, heat 2 minutes, then stir in corn starch mixture, cook 1 additional minute. • Remove from heat. • Season with salt and pepper. • Transfer to soup bowls and garnish with Parmesan cheese. • Serve and ENJOY!

Prime Rib and Vegetable Slice-A-Roo™ Soup

Boston Potato & Bacon Slice-A-Roo™ Soup 4 cups washed russet potatoes Slice-A-Roo™ curl attachment ½ cup peeled yellow onions, using Slice-A-Roo™ shred attachment 3-4 slices bacon cooked and cut into small strips ¼ tsp. minced garlic 1 tbsp. olive oil 2 cups evaporated milk 2 cups vegetable or chicken stock ¼ cup sour cream ¼ cup fresh chives, sliced ½ tsp. sea salt and fresh ground pepper to taste dash of hot sauce and fresh lemon juice 35

• Bring 1 quart of water to a boil. • Place potatoes in water and simmer for 6-8 minutes until fork pierces potato. • When potato is done drain in a colander and take out 2 cups of potatoes. • Place olive oil a stock pot or large sauce pot over medium heat. • Add onions and sauté for 1-2 min. • Add garlic, bacon and sauté for 30 seconds then add milk, chicken stock and half the cooked potatoes. Stir and heat until just below a simmer. • Place kitchen towel on top of blender, hold towel in place. Then pulse blender carefully until ingredients start to blend. Blend for 1 min. on high. • Pour back in stock pot, stir in remaining potatoes, sour cream and bacon. • Season soup with dash of hot sauce, lemon juice, sea salt and fresh ground pepper to taste. • Transfer to soup bowls. Garnish soup with chives. Serve and ENJOY!

1 cup prime rib, cooked, cooled, sliced and cut medium dice (you can use steak as well) 1 cup zucchini, using Slice-A-Roo™ curl attachment 1 cup yellow squash, using Slice-A-Roo™ curl attachment ½ cup peeled yellow onion then cut with Slice-A-Roo™ curl attachment ½ cup carrots, Slice-A-Roo™ shred attachment ½ cup diced, canned plum tomatoes, drained 4 cups beef broth 1 tsp. minced garlic ½ tsp. chili powder 2 tbsp. olive oil 1 ½ tbsp. corn starch dissolved in ¼ cup filtered water 1 tsp. sea salt and fresh ground black pepper to taste

• Place 2 tbsp. olive oil in stock pot or large sauce pan over medium heat. • Add zucchini, squash, onions, carrots, chili powder, tomatoes and sauté for 2-3 minutes. • Add stock, stir well and heat to low simmer. • Cook until vegetables are tender, 8-10 minutes. • Stir in steak, heat 2 minutes, then stir in corn starch mixture, cook 1 additional minute. • Remove from heat. • Season with salt and pepper. • Transfer to soup bowls. Serve and ENJOY!

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1 ½ cups chicken cooked, cooked and cut medium dice (combination of chicken boneless breast and thighs work best) 1 cup zucchini, using Slice-A-Roo™ curl attachment 1 cup yellow squash, using Slice-A-Roo™ curl attachment ½ cup peeled yellow onion then cut with Slice-A-Roo™ curl attachment ½ cup carrots, Slice-A-Roo™ slice attachment 4 ½ cups chicken broth ½ tsp. minced garlic ½ tsp. Old Bay seasoning 2 tbsp. olive oil 1 ½ tbsp. corn starch dissolved in ¼ cup filtered water 1 tsp. sea salt and fresh ground black pepper to taste 37

• Place 2 tbsp. olive oil in stock pot or large sauce pan over medium heat. • Add zucchini, squash, onions, carrots, old bay and sauté for 2-3 minutes. • Add stock, stir well and heat to low simmer. • Cook until vegetables are tender, 8-10 minutes. • Stir in chicken, heat 2 minutes, then stir in corn starch mixture, cook 1 additional minute. • Remove from heat. • Season with salt and pepper. • Transfer to soup bowls. Serve and ENJOY!

Pickles, Sauerkraut & Dip

Chicken Noodley Slice-A-Roo™ Soup

Roma Style Spring Slice-A-Roo™ Short Pickles 1 cup carrots, using Slice-A-Roo™ curl attachment 1 cup yellow onions, peeled then cut Slice-A-Roo™ curl attachment 1 cup yellow squash, using Slice-A-Roo™ curl attachment 1 cup zucchini, using Slice-A-Roo™ curl attachment 2 cups filtered water 2 cups cider vinegar ½ cup granulated cane juice or raw sugar 1 ½ tsp. sea salt ½ tsp. whole black pepper corns, crushed (place on a cutting board and crush with back of a small sauté pan glass or stainless steel bowl)

• Combine vinegar, water, sugar, pepper and salt in small sauce pan. • Place on medium heat and cook only until sugar has dissolved. • Place vegetables in glass or stainless steel bowl. • Pour mixture over vegetables, let cool to room temperature. • Cover and place in refrigerator overnight. • Drain off liquid, place in glass containers, cover and refrigerate. • Serve with sandwiches, grilled meats, grilled or baked fish etc. and ENJOY!

Bread Not Butter Roasted Garlic Slice-A-Roo™ Short Pickles

Mexicali Slice-A-Roo™ Short Pickles 2 cups carrots, using Slice-A-Roo™ curl attachment 2 cups red onion, peeled then cut using Slice-A-Roo™ curl attachment 2 cups filtered water ½ cup fresh, slice jalapeño (optional) 2 cups cider vinegar ½ cup granulated cane juice or raw sugar 1 ½ tsp. sea salt ½ tsp. coriander seeds, place on a cutting board and crush with back of a small sauté pan glass or stainless steel bowl

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• Combine vinegar, water, sugar, coriander seeds and salt in small sauce pan. • Place on medium heat and cook only until sugar has dissolved. • Place vegetables in glass or stainless steel bowl. • Pour mixture over vegetables, let cool to room temperature. • Cover and place in refrigerator overnight . • Drain off liquid, place in glass containers, cover and refrigerate. • Serve with rice, sandwiches, grilled meats, grilled or baked fish etc. and ENJOY!

3 cups cucumber, using Slice-A-Roo™ slice attachment 1 cup yellow onion, peeled then cut using Slice-A-Roo™ slice attachment 2 cups filtered water 2 cups cider vinegar ½ cup granulated cane juice or raw sugar 1 ½ tsp. sea salt 4 whole garlic cloves crushed 2 tbsps. olive oil glass or stainless steel bowl

• Heat oven to 375°F. • Place garlic in small, over proof sauté pan, place in oven for 8-12 minutes or until garlic starts to brown. • Using oven mitt carefully remove pan, remove garlic place on plate. • Let oil cool and discard or save for salad dressing or condiment. • Combine vinegar, water, sugar and salt in small sauce pan. • Place on medium heat and cook only until sugar has dissolved. • Place vegetables in glass or stainless steel bowl, add garlic. • Pour mixture over vegetables, let cool to room temperature. • Cover and place in refrigerator overnight. • Drain off liquid, place in glass containers, cover and refrigerate. • Serve with sandwiches, grilled meats, grilled or baked fish etc. and ENJOY!

That’s A Spicy Vegetable Slice-A-Roo™ Dip ½ cup Mexicali Slice-A-Roo™ Short Pickles (p.39), roughly chopped 1 cup low fat sour cream ½ tsp. raw unfiltered honey ½ tsp. sea salt 1 tsp. fresh Italian parsley

• In medium bowl mix Mexicali Slice-A-Roo™ Short Pickles, sour cream, honey, salt and parsley. • Transfer to serving bowl or covered container. • Serve with oven baked chips, whole grain tortilla chips, cut fresh vegetables, condiment for Torta, tacos, burritos, wraps, etc. and ENJOY! 40

Peasant French Slice-A-Roo™ Dip ¾ cup Oven Fried Onion Slice-A-Roo™ Curls (p.8), roughly chopped 1 cup low fat sour cream 1 tsp. lemon juice ½ tsp. granulated cane juice or raw sugar ¼ tsp. minced garlic ½ tsp. sea salt 1 tsp. fresh parsley dash of hot sauce (optional)

• In medium bowl mix Oven Fried Onion Slice-A-Roo™ Curls, sour cream, lemon juice, garlic, salt, parsley and hot sauce. • Transfer to serving bowl or covered container. • Serve with oven baked chips, whole grain corn chips, toasted pita, cut fresh vegetables, etc. and ENJOY!

Pickled Cucumber Slice-A-Roo™ Dip ½ cup Bread Not Butter Roasted Garlic Slice-A-Roo™ Short Pickles (p.40), roughly chopped 1 cup low fat sour cream ½ tsp. raw unfiltered honey ½ tsp. sea salt 1 tsp. fresh cilantro chopped dash of hot sauce (optional)

Rhine Valley Slice-A-Roo™ Short Sauerkraut 4 cups green cabbage, using Slice-A-Roo™ slice attachment ½ cup yellow onion, peeled then cut 2 cups filtered water 2 cups white vinegar ½ cup granulated cane juice or raw sugar 1 ½ tsp. sea salt 1 tsp. caraway seeds 1 tsp. minced garlic glass or stainless steel bowl

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• Combine vinegar, water, sugar, caraway seeds, garlic and salt in small sauce pan. • Place on medium heat and cook only until sugar has dissolved. • Place cabbage in heat proof glass or stainless steel bowl, add garlic . • Pour mixture over cabbage, let cool to room temperature. • Cover and place in refrigerator overnight. • Drain off liquid, place in glass containers, cover and refrigerate. • Serve with grilled hot dogs, sandwiches, barbecue, corned beef, pastrami, etc. and ENJOY!

• In medium bowl mix Bread Not Butter Roasted Garlic Slice-A-Roo™ Short Pickles, sour cream, honey, salt, cilantro and hot sauce. • Transfer to serving bowl or covered container. • Serve with oven baked chips, whole grain corn chips, toasted pita, cut fresh vegetables, condiment for sandwiches, wraps, etc. and ENJOY!