Silky Eggplant With Halloumi and Almond Salsa

3 small or 2 medium Italian eggplant (about 24 ounces total)
Kosher salt
1/2 cup plain, full-fat Greek yogurt
Juice of 1/2 lemon, plus more for serving
2 garlic cloves, 1 smashed and 1 minced
1 teaspoon plus 1/4 to 1/2 cup olive oil
2 heaping tablespoons torn or roughly chopped mint
Black pepper
2/3 cup roughly chopped almonds
3 tablespoons red-wine vinegar
1 Fresno or Serrano pepper, minced
8 ounces halloumi cheese, cut into 1-inch cubes
Pita bread, for serving (optional)

Line a colander with paper towels or a clean dishcloth. Slice the eggplant into 3/4- to 1-inch rounds, place in the colander and sprinkle with salt. Set aside for 20 to 30 minutes, until water beads on top of the eggplant.

Meanwhile, make the yogurt sauce: In a medium bowl, mix the yogurt with the lemon juice, smashed garlic clove, 1 teaspoon olive oil and 1 tablespoon of the torn mint. Season with salt and pepper to taste and set aside.

In a heavy pan with high sides over medium heat, toast the chopped almonds until golden brown and fragrant, 4 to 6 minutes, stirring occasionally to avoid burning. Remove pan from the heat and transfer nuts to a medium bowl, then add the red-wine vinegar, 1 tablespoon olive oil, minced garlic clove and Fresno pepper. Mix and season with salt to taste.

Set up a plate or cutting board lined with paper towels next to the stove. Wipe out the pan you were working with and heat 2 tablespoons of olive oil over medium-high heat until hot. Blot the moisture from the eggplant, and when the oil is hot, add the slices in a single layer (you’ll probably have to work in batches). Cook until brown, then flip, about 3 to 4 minutes per side. While browning, as the eggplant is getting dry, add 1 to 2 teaspoons of olive oil and cover the pan for 1 to 2 minutes. The eggplant will be fork-tender and golden brown on both sides when finished. Transfer to the paper towel-lined surface and sprinkle with salt.

When you’ve finished cooking the eggplant, add the cubed cheese to the hot pan, leaving any residual oil (add a teaspoon of olive oil if there’s not enough left in the pan). Sauté, stirring frequently, until brown and crisp all over. Remove pan from the heat.

Spread the yogurt on a platter. Arrange the eggplant and halloumi on top, then scatter with almond salsa. Garnish with remaining torn mint, then sprinkle with any leftover lemon juice and season with salt and pepper. Serve with pita.

Herbed Spring Salad With Egg and Walnuts

FOR THE VINAIGRETTE:
2 tablespoons finely diced shallot
1 tablespoon Dijon mustard
1 tablespoon red wine vinegar or sherry vinegar
3 tablespoons lemon juice, plus more to taste
1/2 teaspoon grated garlic (from 2 small cloves)
Kosher salt and black pepper
1/4 cup walnut oil or extra-virgin olive oil

FOR THE SALAD:
6 ounces/4 cups lightly packed watercress or, preferably, a mixture of zesty salad greens
3 medium golden beets, cooked, peeled and cut in wedges
1/2 cup thinly sliced red radish (6 to 8 medium radishes)
1/2 cup thinly sliced turnip (or use small kohlrabi or watermelon radish)
1/2 cup thinly sliced celery heart, plus tender leaves (from the center of 1 celery head)
Kosher salt and black pepper
2 tablespoons roughly chopped dill
2 tablespoons tarragon leaves
4 (7-minute) boiled eggs
1 cup toasted walnut halves

Make the vinaigrette: Put shallots in a small bowl. Add mustard, vinegar, 3 tablespoons lemon juice and the garlic. Stir together, and add a pinch of salt and pepper. Whisk in the walnut oil. Set aside for a few minutes, then taste and adjust lemon juice and salt.

Wash and dry the salad greens. Tear large leaves into smaller pieces, if desired. Wrap in a clean towel and refrigerate if not serving immediately.

Just before serving salad, put beet wedges in the bottom of a wide salad bowl. Add the radish, turnip and celery. Season with salt and pepper. Add dill, tarragon and half of the vinaigrette. Toss gently to coat.

Add the salad greens and combine to distribute sliced vegetables evenly. Cut eggs in halves or quarters, and arrange over salad. Scatter walnuts over the top. Drizzle with the remaining vinaigrette.

Escarole Salad With Halloumi Croutons

FOR THE DRESSING:
1 small garlic clove, grated or pressed
1 1/2 tablespoons fresh lemon juice, plus more to taste
1/2 teaspoon fine sea salt, plus more to taste
5 tablespoons extra-virgin olive oil, plus more to taste

FOR THE SALAD:
1 tablespoon extra-virgin olive oil, plus more as needed
6 ounces halloumi cheese, diced into 1-inch cubes and patted dry
3/4 teaspoon sweet smoked paprika (pimentón)
6 cups escarole, torn into bite-size pieces
1 cup parsley leaves and tender stems
1/2 shallot, or 1/4 small red onion, thinly sliced
Pomegranate seeds, for garnish (optional)

Make the dressing: In a small bowl, whisk together garlic, lemon juice and salt. Let sit for 30 seconds for the salt to dissolve, then whisk in olive oil. Taste and add more salt if needed. Set aside.

Prepare the salad: Heat 1 tablespoon oil in a medium skillet over medium-high until it thins out, about 20 seconds. Add cheese and cook until golden on one side, 1 to 2 minutes, adding more oil if the pan dries out. Flip cheese and sprinkle with paprika. Let cook without moving until golden on the other side, about 1 minute longer. Transfer to a paper towel-lined plate.

Put escarole, parsley and shallot in a large salad bowl. Add the dressing and warm halloumi, and toss well, adding more oil, lemon juice and salt, to taste. Serve immediately, strewn with pomegranate seeds, if you like.

Whole Roasted Cauliflower with Pistachio Pesto

FOR THE CAULIFLOWER:
1 head cauliflower, preferably orange (about 1 1/2 pounds)
2 tablespoons extra-virgin olive oil
2 small yellow onions, sliced 1/4 inch thick lengthwise
3/4 teaspoon kosher salt
Pinch of black pepper

FOR THE PESTO:
Zest of 1 lemon
1/2 cup lightly packed cilantro and flat-leaf parsley leaves, plus more for garnish
1/4 cup extra-virgin olive oil
1/4 cup raw shelled pistachios
1 garlic clove, sliced
1/4 teaspoon kosher salt
Pinch of black pepper

Make the cauliflower: Position a rack in the center of the oven and heat oven to 400 degrees. Trim the cauliflower, making sure the stem is cut flush with the head so it sits flat. Heat a 10-inch cast-iron or other heavy ovenproof skillet on the stove over medium heat. Add 1 tablespoon oil, the onions and 1/4 teaspoon salt and cook, stirring, until translucent and turning golden on the edges, 7 to 10 minutes. Stir in 3/4 cup water and remove from the heat.

Rub the cauliflower with the remaining tablespoon oil then with the pepper and remaining 1/2 teaspoon salt. Clear the center of the skillet and place the cauliflower in it. Cover the pan tightly with foil and place in the center of the oven. Bake until a paring knife meets no resistance when inserted into the cauliflower, 20 to 30 minutes.

Meanwhile, make the pesto: Reserve a bit of lemon zest for garnish. Place the rest in a food processor, along with the herbs, oil, pistachios, garlic, salt and pepper. Pulse until well combined.

Turn oven to 450 degrees on the regular setting or, if you have a convection option, 425 degrees. Uncover the cauliflower and baste with some of the pan juices. Cook, basting occasionally and adding 1/4 cup of water to the pan if it threatens to dry out, until nicely browned, 20 to 30 minutes more. Spoon the pesto over top, sprinkle with reserved lemon zest and more herbs, and serve.

Pressure Cooker Sambar

FIRST COOKING CYCLE FOR SAMBAR
1/2 cup Toor Dal
2.5 cups Water
1 cup Canned Tomatoes
1 Onion roughly chopped
1.5 tablespoons Sugar Or Other Sweetener Equivalent or jaggery
1 teaspoon Kosher Salt
1 teaspoon Turmeric
.5-1 teaspoon Cayenne Pepper
1 tablespoon Sambhar powder

SECOND COOKING CYCLE FOR SAMBAR
1 tablespoon Tamarind Concentrate
2 cups Water
1/2 cup Frozen Pearl Onions
1/2 cup green beans cut 2 inches long
Other vegetables of choice (see note)

FOR TADKA
2 teaspoon Ghee or oil for vegan option
1 teaspoon Black Mustard Seeds
2 whole Dried Red Chilis
4-5 curry leaves

GARNISH
2 tablespoons Cilantro finely chopped

FIRST COOKING CYCLE

Add dal, water, tomatoes, chopped onion, sugar, salt, turmeric, cayenne and sambhar spice blend to the inner liner of your Instant Pot.

Cook for 10 minutes at high pressure. Allow the pot to sit undisturbed for 10 minutes, and then release all remaining pressure.

Using an immersion blender, blend together the dal and vegetables. You are doing this to create a flavorful mix and to keep the dal from settling to the bottom in what will be a relatively thin broth.

SECOND COOKING CYCLE:
To the blended dal mixture, add 2 cups water, the tamarind concentrate, and the frozen vegetables.

Cook for 2 minutes at high pressure and then immediately release all remaining pressure.

On the stovetop in a small pan (preferably a tadka ladle), heat 1 tablespoon of ghee. When it is hot, add mustard seeds, the whole red chilies, and the curry leaves. Stand back and allow the mustard seeds to splutter about 30 seconds.
Pour this hot, flavored ghee onto the sambhar, garnish with chopped cilantro and serve.

Notes: You can use other vegetables such as diced pumpkin, chopped eggplant, or whole okra as well

Miso-Glazed Fish (or Tofu)

1/4 cup mirin
1/4 cup sake
3 tablespoons white or yellow miso paste
1 tablespoon sugar
2 teaspoons dark sesame oil
4 salmon, trout, Arctic char, mahi mahi or black cod fillets

Combine the mirin and sake in the smallest saucepan you have and bring to a boil over high heat. Boil 20 seconds, taking care not to boil off much of the liquid, then turn the heat to low and stir in the miso and the sugar. Whisk over medium heat without letting the mixture boil until the sugar has dissolved. Remove from the heat and whisk in the sesame oil. Allow to cool. Transfer to a wide glass or stainless steel bowl or baking dish.

Pat the fish fillets dry and brush or rub on both sides with the marinade, then place them in the baking dish and turn them over a few times in the marinade remaining in the dish. Cover with plastic wrap and marinate for 2 to 3 hours, or for up to a day.

Light the broiler or prepare a grill. Line a sheet pan with foil and oil the foil. Tap each fillet against the sides of the bowl or dish so excess marinade will slide off. Place skin side up on the baking sheet if broiling.

Place the fish skin side down on the grill, or skin side up under the broiler, about 6 inches from the heat. Broil or grill for 2 to 3 minutes on each side, until the surface browns and blackens in spots. If necessary (this will depend on the thickness of the fillets) finish in a 400-degree oven, for about 5 minutes, until the fish is opaque and can be pulled apart easily with a fork.

Tips
For a vegetarian version of this dish, substitute tofu, sliced about 2/3 inch thick, for the fish.
Advance preparation: You can prepare the fish 12 hours before cooking.

Extra Creamy Scrambled Eggs

2 teaspoons potato starch, tapioca starch or cornstarch
4 tablespoons cold unsalted butter, cut into 1/4-inch cubes
4 eggs (see Note)
Pinch of kosher salt

In a medium bowl, whisk together starch with 1 1/2 tablespoons water until no lumps remain. Add half the butter cubes to starch mixture. Add eggs and salt, and whisk, breaking up any cubes of butter that have stuck together, until the eggs are frothy and homogenous. (There will still be solid chunks of butter in the eggs.)

Set your serving plate near the stovetop. Heat 1 tablespoon water in a 10-inch nonstick skillet over medium-high, swirling gently until the water evaporates, leaving behind only a few small droplets. Immediately add the remaining 2 tablespoons butter and swirl vigorously until the butter is mostly melted and foamy but not brown, about 10 seconds.

Immediately add the egg mixture and cook, pushing and folding the eggs with a spatula, until they are slightly less cooked than you’d like them, about 1 to 2 minutes, depending on doneness. More vigorous stirring will result in finer, softer curds, while more leisurely stirring will result in larger, fluffier curds. Immediately transfer to the serving plate, and serve.

Tip:
If cooking fewer eggs or more, adjust pan size accordingly, and note that cooking time in Step 3 can vary significantly, needing as little as 15 to 30 seconds for 2 eggs, or as long as 3 to 4 minutes for 8 eggs.

Sheet Pan Roasted Fish with Sweet Peppers

1 small bunch lemon thyme or regular thyme
1 1/2 pounds hake fillets
Fine sea salt and black pepper
3 large bell peppers, preferably 1 red, 1 orange and 1 yellow, thinly sliced
4 1/2 tablespoons extra-virgin olive oil, plus more for drizzling
1/4 cup pitted, sliced black or green olives, or a combination
1 teaspoon sherry vinegar, plus more to taste
1 garlic clove, grated
1 cup loosely packed Italian parsley leaves, chopped

Heat oven to 400 degrees. Pull 1 tablespoon thyme leaves off the bunch and finely chop.

Season fish all over with a large pinch or two of salt and pepper and rub with chopped thyme leaves. Let rest at room temperature while you prepare peppers.

Spread peppers on a rimmed sheet pan, and toss with 1 1/2 tablespoons oil, 1/2 teaspoon salt and the black pepper to taste. Top peppers with the remaining thyme sprigs. Roast, tossing occasionally, until peppers are softened and golden at the edges, 15 to 20 minutes.

Increase oven temperature to 500 degrees. Push peppers to the edges of the pan, clearing a space in the center. Lay fish out on that empty space and drizzle with oil. Scatter olives over the top of fish and peppers. Roast until fish turns opaque and is just cooked through, 6 to 10 minutes.

Meanwhile, make a vinaigrette by combining vinegar, garlic and a pinch of salt in a bowl. Whisk in remaining 3 tablespoons olive oil, then whisk in parsley. Taste and add more salt or vinegar, or both, if needed. Serve fish and peppers drizzled with vinaigrette.

Stir Fried Sprouts

SAUCE
1 tablespoon soy sauce
3 teaspoons black vinegar
1/4 teaspoon sugar or honey
1/2 teaspoon freshly grated ginger

STIR FRY
1 tablespoon vegetable or coconut oil
3 cloves garlic, minced or crushed
2-3 fresh bird’s eye chilis, finely chopped (sweet pepper can be substituted for a less spicy dish)
3 scallions, chopped
1/2 pound fresh mung bean sprouts

Combine the ingredients for the sauce. Stir and set aside.

Heat a wok over high heat, then add oil. Stir in garlic and cook until it becomes fragrant; be careful not to let it burn. Add mung beans then most of the scallions and fresh chili, reserving a small amount of each for garnish.

Stir fry the sprouts until they start to become slightly limp, then add sauce while tossing everything together. Plate, top with scallions and fresh chili pepper, and serve.

Note: you can add to this for a more substantial meal. Eggs, shrimp, and rice noodles are all excellent additions.

Air Fryer Chick Fil A Nuggets

2 6 oz chicken breast cut into 2-inch pieces
1 cup pickle juice
1 large egg
3 Tbs milk
3/4 cup all-purpose flour
3 Tbsp corn starch
2 Tbsp powdered sugar
1 1/2 tsp salt
3/4 tsp paprika
1/4 tsp black pepper
1/4 tsp garlic powder
1/4 tsp onion powder
oil for spraying

Place chicken pieces and pickle juice in a plastic bag. Close and place in the refrigerator for 20-30 minutes.

Meanwhile, in a shallow bowl whisk together egg and milk.

In another bowl, whisk together flour, corn starch, powdered sugar, salt, paprika, onion powder, garlic powder, and black pepper. Set Aside.

Remove chicken pieces from the refrigerator. Grease the Air Fryer basket with a little oil. Coat chicken pieces in egg mixture, then coat it in flour mixture, then shake off any excess flour and place it in the basket. Repeat until the bottom of the air fryer basket is full. Make sure none of the pieces are overlapping nor should they be touching.

Close the air fryer basket and cook on 360 degrees Fahrenheit for 12 minutes, flipping halfway. Spray any flour spots when flipping.

After 12 minutes is up, increase the heat to 400 degrees Fahrenheit and cook for an additional 2 minutes.

Remove and serve with your favorite dipping sauce.

Air Fryer Chick Fil A Sandwich

2 boneless, skinless chicken breasts Mine were 6-8oz each.
1 cup pickle juice
1/2 cup buttermilk
1/2 cup all-purpose flour
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1 teaspoon salt Adjust to taste.
1/4 teaspoon pepper Adjust to taste.
1 tablespoon Powdered/Confectioner’s Sugar or Sweetener
1 teaspoon cayenne pepper Optional for the spicy chicken sandwich
1 egg beaten
peanut oil

Sandwich Toppings
2 buns
4 slices dill pickle chips
2 slices leaf lettuce Optional for deluxe sandwich
4 slices fresh tomatoes Optional for deluxe sandwich

Chick-fil-A Sauce
1/4 cup mayo
2 tablespoons honey
2 teaspoons BBQ Sauce hickory smoked
2 teaspoons Dijon mustard
1 teaspoon yellow mustard
1 teaspoon of cornstarch and 1 teaspoon of water, stirred into a slurry

You can use a sealable bag or a large bowl to brine the chicken. Add the chicken breasts to the bowl or sealable bag along with the pickle juice and buttermilk. Refrigerate for 30 minutes.

Add the flour, paprika, garlic powder, salt, pepper, and sweetener to a large bowl, large enough to dredge the chicken. Stir to combine.

Add the egg to a bowl large enough to dredge the chicken.

Spray the air fryer basket with cooking oil.

Remove the chicken from the marinade and dredge both breasts in the beaten egg and then the flour. Place the chicken in the air fryer basket. (The use of the egg is optional and will help keep the breading intact on your sandwich. I often make this without using the egg).

Spritz the top of the chicken with peanut oil. Spray from a distance.

Air fry on 400 degrees for 15 minutes.

Open the air fryer and flip the chicken. Be careful with tongs. You don’t want to lose any of the breading on the chicken. Your chicken may be fully cooked at this point and you may only need a couple of minutes to crisp this side of the chicken. Spritz this side of the chicken.

Air fry for an additional 5-7 minutes until the chicken is crisp. You should also use a meat thermometer to ensure the chicken has reached an internal temperature of at least 165 degrees.
Every air fryer model and brand will cook at varying speeds. Monitor your results carefully, and adjust as needed.

For toasted buns, toast the buns for 3-4 minutes on 400 degrees. You can butter them too.

Remove the chicken from the air fryer and assemble the sandwich.

Chick-fil-A Sauce:
Combine the mayo, honey, BBQ sauce, and mustard in a bowl.

Add the cornstarch slurry to a separate bowl along with 2 teaspoons of the sauce. Stir to thicken and add it to the bowl with the sauce.

Stir to thicken.

Air Fryer Kentucky Kernel Chicken Tenders

1 lb chicken tenders
1/2 cup Kentucky Kernel seasoned flour
1 egg, beaten, *if egg-free use Dijon mustard or egg-free mayo
1 teaspoon water
1/4 cup seasoned bread crumbs

Heat air fryer to 370°F.

In a shallow bowl whisk the egg and water together and set aside.

Place the Kentucky Kernel flour and breadcrumbs in 2 separate shallow bowls.

Pat thawed chicken tenders dry. Then brush them lightly with olive oil on both sides.

Working in small batches of 3-4 tenders, dredge the chicken tenders in the Kentucky Kernel seasoned flour, then dip them in the egg mixture, then finally coat with seasoned bread crumbs.

Shake off excess breading and immediately place them in the air fryer.

Allow enough room between the tenders so that the air can flow adequately. Cook for 10 minutes, flip, and cook for an additional 10-15 minutes on other side or until internal temperature reaches 165 degrees F.

Notes:
Cooking time may need adjusted based on the thickness of your chicken tenders and the brand of your air fryer.

Indoor Grill Pork Chops

2 boneless pork chops, 3/4 to 1 inch thick
1 tbs olive oil
1 tbs Worcestershire sauce
1/2 tsp paprika
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp ground black pepper
1/2 tsp salt

Mix all ingredients in a small bowl, then transfer to a ziptop bag and add pork chops. Seal bag and make sure the pork chops are well coated. Marinate in refrigerator for 15 minutes to overnight.

Remove seasoned pork chops from fridge and let rest on countertop for few minutes. Preheat your grill.

When grill is hot, add pork chops, close lid and let cook 4-6 minutes or until an internal temperature of 145°.

Remove pork chops to a plate and let rest 5 minutes before enjoying.

Air Fryer Glazed Pork Chops

2 center-cut, bone-in pork chops, 1 ½ – 2 inches thick
2 tablespoons brown sugar
1 tablespoon paprika
1 1/2 teaspoons salt
1 1/2 teaspoons fresh ground black pepper
1 teaspoon ground mustard
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1–2 tablespoons olive oil

Preheat air fryer to 400 degrees for 5 minutes.

Rinse pork chops with cool water and pat dry completely with a paper towel.

In a small bowl, mix together all the dry ingredients.

Coat the pork chops with olive oil and rub in the mix. Rub it in well and liberally. Use almost all of the rub mix for the 2 pork chops.

Cook pork chops in air fryer at 400 degrees for 12 minutes, flipping after 6 minutes.

Air Fryer Chicken Fajitas

1 lb boneless, skinless chicken breast
1 green bell pepper
1 red bell pepper
1/2 onion, sliced
1 tbs chili powder
1 tsp salt
1 tsp cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon sugar
3 tbs vegetable oil

Slice chicken breast into 1/4 inch thick slices. Slice peppers and onions. Place it all in a large bowl.

In a small dish, combine chili powder, cumin, onion powder, garlic powder, salt, cayenne and sugar. Whisk it all together.

Pour 3 tablespoons of vegetable oil into bowl with meat and vegetables and toss to coat. Sprinkle in the seasoning mix and continue to toss to coat everything well.

Preheat air fryer for 5 minutes at 380°. Add everything to air fryer basket or tray and air fry at 380° for 15-18 minutes. Mix everything every few minutes to evenly cook.

When done, juices at bottom of air fryer basket or tray can be mixed in.

Air Fryer Glazed Chicken Breast

2 boneless, skinless chicken breasts 6-8oz each
3 tbs olive oil
3 tbs balsamic vinegar
2 tbs soy sauce
1 tsp lemon juice
2 tbs brown sugar
11/2 tsp ground black pepper
1 tsp salt
1 tsp dry crushed rosemary
1/2 tsp garlic powder
1/2 tsp onion powder

Combine all ingredients, except chicken, in a shallow baking dish and whisk together.
Add chicken and coat well so it’s all submerged in the mixture. Marinate for at least 30 minutes. 2 hours is better; overnight is best!

Preheat air fryer to 360 degrees for 5 minutes.

Add chicken breasts to air fryer and air fry at 360 degrees for 18 minutes, turning after 10 minutes.

After time is complete, remove chicken and place on a plate or cutting board to rest for 5 minutes before slicing.

Air Fryer Chipotle Chicken Breast

2 boneless, skinless chicken breasts, 6-8oz each
3 tablespoons canned adobo sauce (see notes below)
2 teaspoons chipotle chile pepper powder
1 tablespoon brown sugar
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dried oregano
2 tablespoons olive oil
Salt to taste (about 1/2 1tsp)

In a shallow baking dish, mix the adobo sauce (see notes for substitution), chipotle chile powder, brown sugar, garlic powder, onion powder, oregano, oil and salt. Mix until well combined.
Add chicken breast and rub mixture into chicken. Let marinate for at least 30 minutes. (4 hours is better, overnight is best).

Preheat air fryer at 360 degrees F for 5 minutes. Then place the marinated chicken into air fryer, air fry at 360 degrees F for 17-19 minutes (depending on size), flipping halfway through. Internal temperature of chicken should be 165 degrees F when done.

Once done, remove chicken and let it rest for 5 minutes before enjoying.

NOTES

Adobo sauce: The adobo sauce will be in 7oz cans of chipotles with adobo sauce. Simply use 2 tablespoons of the sauce for this recipe. For a substitute, use: 2tbs tomato paste, 1tbs cider vinagar, 1 tsp cumin and an extra tablespoon of olive oil.

Air Fryer Coriander Crusted Pork Chops

2 boneless pork chops, at least 1 inch thick
1 tsp ground coriander
1 tsp ground cumin
1 tsp chili powder
1/2 tsp course salt
1/2 tsp black pepper
1 tsp olive oil

Preheat air fryer at 400°(F) for 5 minutes.

Mix all dry ingredients in a small bowl.

Coat pork chops with olive oil and rub in all the seasoning mix.

Place seasoned pork chops into air fryer. Set air fryer to air fry setting at 400°(F) for 10 minutes (8-9 for thinner chops, 11-12 minutes more for thicker chops). Flip halfway through cooking time.

When time is complete, remove pork chops to a plate and let rest five minutes before serving.

Air Fryer Jalapeno Poppers

Jalapenos
Bacon
Cream cheese
Shredded cheddar or Mexican cheese
Optional: scallions

Slice 8 large jalapeños in half lengthwise and scoop out the insides.

Cook 8 strips of bacon at 400 degrees until crispy.

Crumble the bacon and mix with a block of softened cream cheese and a generous helping of shredded cheddar or Mexican blend cheese.

Stuff the peppers and bake at 370 for 7 minutes.

Air Fryer Tofu Salad

Tofu:
1 package extra-firm tofu. drained & cubed (about 8 oz)
1 Tbsp soy sauce
1 Tbsp vegetable oil
1/2 tsp sriracha or chili garlic sauce 1 tsp minced fresh ginger
1 tsp minced garlic

Salad:
1/4 cup rice vinegar
1 Tbsp sugar
1 tsp salt
1 tsp black pepper
1/4 cup green onions
1 cup cucumber, thinly sliced 1 cup red onion, thinly sliced
1 cup carrots, thinly sliced
4 cups romaine lettuce, shredded

In a small bowl, whisk together the soy sauce, vegetable oil, sriracha, ginger and garlic. Add cubed tofu and mix gently. Let marinate at room temperature for 20 minutes. Place tofu in the air fryer basket in a single layer. Air fry at 400°F for 15 minutes, shaking halfway through.

In a separate bowl, whisk together vinegar, sugar, salt, pepper, and green onions in a large bowl.

Add cucumber, carrots, and onions and toss to combine. Set aside to marinate.

When the tofu is done, toss with marinated vegetables and shredded romaine lettuce and serve.