Ginger-Soy-Rice Wine Vinegar Dressing

1. Finely chop ginger. Transfer to blender or food processor. Add soy sauce, sugar, lime juice, and rice wine vinegar to blender. Pulse one minute to combine.
2. With blender/processor running, add oil in a slow and steady stream.
3. Transfer to a container and refrigerate.

Curry Tahini Sauce

1. Transfer first three ingredients to blender or food processor and blend for one minute to combine. Add oil, then water in a slow and steady stream. 

2. If mixture seizes up and looks broken after first addition of water, add more water one tablespoon at a time until tahini sauce is smooth and pourable.

3. Transfer to a container and refrigerate.

Bread Crumbs and Croutons

1. Save ⅓ of country loaf or boule and wrap in plastic for Monday’s dinner. It should be enough to yield two large slices of toast.

2. Cut remainder of bread into 1” cubes. In a medium bowl, toss with olive oil. Spread out evenly on Brava metal tray. Slide metal tray into bottom oven shelf

3. Select Bake on your Brava touchscreen and set to 350F. Once preheat is done, bake croutons for 10 minutes, or until light brown and toasted. 

4. Finely chop one cup of croutons for bread crumbs later in the week. Save both croutons and breadcrumbs in an airtight container for later in the week.

Spiced Chickpeas

1. Drain chickpeas in colander. Transfer to a plate lined with several paper towels to absorb excess moisture. 

2. In a medium bowl, toss chickpeas with remaining ingredients. Spread out seasoned chickpeas evenly on Brava metal tray. Insert metal tray onto top oven shelf.

3. Select Sear → Top and Bottom Sear on your oven touchscreen. Set timer for 12 minutes and cook. 

1. Slice bread on a bias to make two large pieces of toast. Each slice should be approximately the length and width of one zone. Toast bread on the setting that best applies to the type of bread you have. We chose to toast two zones of our bread using the White Bread program to Level 6.
2. Once toast is done, transfer toast to two serving plates and clean your tray. Place chicken lengthwise in Zone 1 of Brava metal tray with thickest portion on left side. In medium bowl, toss together sweet potatoes, 1 tablespoon cooking oil and a pinch of salt. Evenly spread sweet potatoes in Zones 2 and 3 of metal tray. Select “Chicken Drumsticks and Sweet Potatoes” and follow instructions on your oven touchscreen.
3. While chicken and sweet potatoes are cooking, prepare the rest of your ingredients: coarsely chop two tablespoons of cilantro, thinly slice two radishes, and toss two cups of salad greens with two tablespoons of salad dressing.
4. Add ½ cup of tahini sauce to medium bowl. Once chicken and sweet potatoes are done cooking, split sweet potatoes between serving plates. Allow chicken to cool slightly. Transfer chicken to cutting board and remove meat from bone with a knife or fork. Coarsely chop chicken meat. Transfer chopped chicken to bowl with tahini and stir to combine.
5. Split chicken salad between two pieces of toast. Garnish with cilantro and radish. Serve with side salad.

1. In a medium saucepan, bring at least 4 cups of water to a boil. While waiting for water to boil, slice steak against the grain into ¼ “ slices. Season beef with salt. Evenly spread beef in Zone 1 of Brava metal tray. In medium bowl, toss together snap peas, 1 tablespoon cooking oil and a pinch of salt. Evenly spread snap peas in Zones 2 and 3 of metal tray. Select “Stir-Fry Beef + Snap Peas” on your oven touchscreen and follow instructions.
2. While beef and snap peas cook, add vermicelli rice noodles to pot of boiling water. Cook, stirring occasionally, until tender, about 5 minutes. Drain in a colander or mesh strainer, then run under cold water for 20–30 seconds to stop the cooking. Shake off excess water and set aside. Transfer drained noodles to a medium bowl.
3. Thinly slice cucumber (crosswise w/ knife or lengthwise if using mandoline) and coarsely chop mint and cilantro. Transfer cucumber slices, chopped herbs and ginger-soy dressing to bowl with noodles.
4. When beef and snap peas are done cooking, transfer to bowl with noodles and vegetables. Toss together and divide between two bowls. If desired, top with fried egg.

1. Slice sweet potatoes and eggplant into ½” slices. In a medium bowl, toss sweet potatoes with 1 tablespoon cooking oil and a pinch of salt. Lay sweet potato slices flat on Brava metal tray. On your oven touchscreen, choose Cook → Vegetables → Potatoes → Sweet Potatoes/Yams → Sweet Potatoes/Yams → ½” Rounds → 3 Zones Full on your oven touchscreen and follow instructions. While sweet potatoes are cooking, split Curry Tahini Sauce between two serving plates.
2. When sweet potatoes are done cooking, lay slices on top of Curry Tahini sauce on serving plates and wash your tray. Toss eggplant slices with 1 tablespoon cooking oil and a pinch of salt. Lay eggplant slices flat on Brava metal tray. On your oven touchscreen, choose Cook → Vegetables → Eggplant→ ½” Rounds → 3 Zones Full and follow instructions.
3. While eggplant is cooking, slice cherry tomatoes in half and coarsely chop cilantro.
4. When eggplant is done cooking, arrange over top of sweet potato slices. Garnish with cilantro, cherry tomatoes, Spiced Chickpeas, feta, and fried egg (if desired).

1. Pat chicken thighs dry and season with salt. Place skin side down in a two-by-two square on Brava metal tray. On your oven touchscreen, choose Cook → Chicken → Chicken Thighs → Thighs, Bone-In, Skin-On and follow instructions.
2. While chicken thighs cook, prepare remaining ingredients: halve and cut cucumbers into 1” pieces, halve cherry tomatoes, halve lemon, and coarsely chop mint. Transfer cucumbers, tomatoes, mint, and feta to a medium bowl. Juice half of lemon into bowl with vegetables. Toss vegetables with 1 tablespoon olive oil and ½ teaspoon salt. Divide salad between two serving plates.
3. Trim bottom ½ inch off baby broccoli stems and discard. If stalks are wider than your pinky finger, cut in half lengthwise. In large bowl, toss together baby broccoli, 2 tablespoons cooking oil and a pinch of salt.
4. When chicken thighs are done cooking, transfer two thighs to each serving plate. Clean tray and place baby broccoli in Zones 1, 2 and 3 of Brava metal tray.
5. When baby broccoli is done cooking, squeeze remaining lemon half over baby broccoli. Divide baby broccoli between serving plates. Garnish baby broccoli with Breadcrumbs.

1. Pat steak dry with paper towel. Season both sides with salt. Place in Zone 2 of Brava metal tray. On your oven touchscreen, choose Cook → Beef → NY Strip Steak → NY Strip Steak and follow instructions.
2. While steak cook, prepare remaining ingredients. Coarsely chop mint, slice radishes into ⅛” slices, and half cherry tomatoes. In a large bowl, toss together mint, radish slices, cherry tomatoes, mixed greens, snap peas, Ginger-Soy Dressing, and Croutons. Divide salad between two serving bowls.
3. When steak is done cooking, transfer to a cutting board. Cut against the grain into ¼” slices. Top salad with steak slices.