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Potatoes Steam Roasted with Tomatoes and Capers
For this recipe you will first use Steam Mode and then Convection Roast.
3 - lbs small golden potatoes, steamed till just barely tender about 15 minutes
Cooled and cut nto ½” thick slices
1 - 10oz container cherry tomatoes, halved
2 - cloves garlic, crushed
½ - teaspoon dried oregano
1 - tablespoon salted capers, rinsed well
3 - tablespoons olive oil
¼ - cup fresh basil leaves, washed dried and finely minced
First steam the potatoes. Set them aside to cool then cut them into ½” thick slices.
Gently toss the potoatoes with 2 tablespoons olive oil and salt & pepper to taste. Spread the potatoes onto a rimmed baking sheet.
Combine the tomatoes with the garlic, capers and oregano and a little drizzle of oil and spread over the potatoes.
Cook in the Convection Roast mode at 400 degrees on the lower rack for 30 minutes or until the edges of the potatoes begin to crisp.
Transfer to a serving platter and top with the fresh basil.
4 - 6 Servings
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Steamed Snap Pea and Asparagus Salad with Radish
In this recipe both the snap peas and asparagus cook for the same amount of time so they can be combined and cooked in the perforated pan that comes with the oven. For a heartier salad some quinoa can be steamed at the same time and combined with the cooked vegetables and dressing.
2 - cups snap peas, strings removed
1 - bunch asparagus, trimmed and cut into into thirds
4 - medium sized radishes, halved and cut into ½” thick slices
¼ - cup vegetable oil
2 - tbsp rice vinegar or apple cider vinegar
2 - tbsp chopped fresh mint
Heat the Combi steam oven in the Steam Mode 212 degrees.
Place the snap peas and asparagus in the perforated pan. Slide the perforated pan into the oven and cook for 6 - 8 minutes until the vegetables are tender but not limp.
Combine the oil and vinegar, add some sea salt and freshly cracked pepper set aside and chop the mint.
Cool the vegetables slightly then toss with the radishes and the prepared dressing. Fold in the mint when cooled.
Serves 4 - 6