Roasted Asparagus; Mushrooms & Potatoes; Eggplant Parmesan Casserole; Corn Soufflé - NuWave Pro Plus Manual And Cookbok

Roasted Asparagus,

Mushrooms & Potatoes
Serves: 2-3
10 stalks asparagus, woody ends
of stalks broken
3 large portabello mushroom caps,
woody stems removed
3 Yukon Gold potatoes, cut in
crosswise in ¼-inch thick rounds
½ cup Parmesan cheese, grated
2 tablespoons fresh rosemary,
roughly chopped
Extra-virgin olive oil as needed
Kosher salt & black pepper
as needed
Directions:
1. Grab asparagus stalk and apply
pressure to bottom. It will
naturally snap where woody part
ends.
2. Grab remaining asparagus and
cut all ends at same length.
3. In large bowl, add asparagus, oil,
salt and black pepper; toss to
coat.
4. Place asparagus on 3-inch rack.
5. Brush off any dirt clinging to
mushrooms.
6. Grasp stem and pull it free from
cap with your thumbs.
7. Place portabello mushrooms on
clean surface.
8. Lightly drizzle mushrooms with
oil, salt and pepper; rub to coat.
9. Fill each cap with 2 tablespoons
cheese.
10. Place caps on 3-inch rack, next
to asparagus.
11. In same bowl, add potatoes, oil,
salt, pepper and rosemary; toss
to coat.
12. Place potatoes on 3-inch rack,
next to asparagus and
mushrooms.
13. Cook at 350°F for 26-28 minutes,
pausing every 8 minutes to
remove cooked vegetables.
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14. Remove asparagus after 8
minutes. Remove mushrooms
after 16 minutes. Cook potatoes
for entire 24 minutes.
15. Hold vegetables in warm place,
covered with foil, until all
vegetables have cooked.
Tip: You can clean out the gills of
the mushrooms by scraping it
out using a tip of a spoon.
Tip: Use a small amount of olive oil
because the mushrooms
absorb it.
Tip: You can cut potatoes in any
shape you choose. Keep
in mind cooking times will vary
depending on the cut size you
use. They can be cut in
wedges, halves or quarters.

Eggplant Parmesan Casserole

Serves: 4-6
1 large eggplant, outer skin
removed and thinly sliced
1 tablespoon olive oil
1 cup Parmesan cheese, shredded
2-3 basil leaves, sliced
1½ tablespoons garlic, minced
1 large tomato, thinly sliced
Dash sea salt
1 cup Mozzarella cheese
Directions:
1. Spread olive oil over 9-inch or
10-inch oven-safe baking pan.
2. Using at least 2 layers, layer all
ingredients in order listed above.
3. Place dish on 1-inch rack and
cook at 350°F for 18-22 minutes.
4. Let sit for 5 minutes. Serve in
slices.
Corn Soufflé
Serves: 8
1 package cornbread mix
1 (15-ounce) can regular corn, drained
1 (15-ounce) can cream-style corn,
drained
1½ cups Cheddar cheese, shredded
1 teaspoon salt
4 eggs, beaten
¼ cup sugar
Directions:
1. Mix all ingredients together.
2. Pour into 10-inch baking pan that
has been sprayed with non-stick
spray.
3. Place pan on 1-inch rack.
4. Cook at 350°F for 25-30 minutes.
5. When timer goes off, let soufflé sit
inside dome for 2 minutes.
6. Serve and enjoy.
Tip: If you use a larger pan, you will
need less cooking time.
Tip: If possible, use freshly sliced corn
off of the cob.

Cheese Stuffed Tomatoes

Serves: 6
3 Roma tomatoes
1 cup Mozzarella cheese
½ cup Parmesan cheese
1 tablespoon fresh thyme
1 tablespoon fresh basil
¼ cup onion, chopped
1 tablespoon garlic, chopped
¼ teaspoon black pepper
Directions:
1. Cut thin slice off bottom of each
tomato.
2. Cut ¾-inch slice off stem of each
tomato.
3. Scoop out pulp, leaving ½-inch
thick shell.
4. Arrange tomatoes right side up in
single layer on 3-inch rack.
5. Mix remaining ingredients.
6. Distribute stuffing evenly and fill
each tomato.
7. Bake at 350°F for 7-8 minutes.
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