Cheddar Bean Burritos

INGREDIENTS (4 Servings)

4 tortillas

1 cup grated cheddar cheese

1 can (8 oz) beans

1 tsp taco seasoning

DIRECTIONS (Prep + Cook Time: 10 minutes)

Preheat air fryer to 350 F. Mix the beans with the taco seasoning. Divide the bean mixture between the tortillas and top with cheddar cheese. Roll the burritos and arrange them on a lined baking dish. Place in the air fryer and cook for 3 minutes, flip, and cook for 3 more minutes. Serve.

Winter Vegetable Delight

INGREDIENTS (2 Servings)

1 parsnip, sliced

1 cup sliced butternut squash

1 small red onion, cut in wedges

½ chopped celery stalk

1 tbsp chopped fresh thyme

Salt and black pepper to taste

2 tsp olive oil

DIRECTIONS (Prep + Cook Time: 20 minutes)

Preheat air fryer to 380 F. In a bowl, add turnip, squash, onion, celery, thyme, pepper, salt, and olive oil; mix well. Pour the vegetables into the fryer’s basket and cook for 16 minutes, tossing once. Serve.

Eggplant Cheeseburger

INGREDIENTS (1 Serving)

1 hamburger bun

2-inch eggplant slice, cut along the round axis

1 mozzarella slice

1 red onion cut into

3 rings

1 lettuce leaf

½ tbsp tomato sauce

1 pickle, sliced

DIRECTIONS (Prep + Cook Time: 10 minutes)

Preheat air fryer to 330 F. Place the eggplant in a greased air fryer basket and cook for 6 minutes, flipping once. Top with the mozzarella slice and cook for 30 more seconds. Spread the tomato sauce on one half of the bun. Place the lettuce leaf on top of the sauce along with cheesy eggplant, onion rings, and pickles. Finish with the other bun half. Serve.

Cheesy Broccoli & Egg Cups

INGREDIENTS (4 Servings)

1 lb broccoli florets, steamed

4 eggs

1 cup cheese, shredded

1 cup cream

1 pinch of nutmeg

1 tsp ginger powder

Salt and black pepper to taste

DIRECTIONS (Prep + Cook Time: 15 minutes)

Place the broccoli in a bowl and add 1 egg, cream, nutmeg, ginger, salt, and pepper. Divide the mixture between 4 greased ramekins. Top with the cheese. Cook in the air fryer for 10 minutes at 330 F. Remove and let cool for a few minutes. Serve.

Polenta Fries

INGREDIENTS (4 Servings)

2 cups of milk

1 cup instant polenta

Salt and black pepper to taste

2 tbsp fresh thyme, chopped

DIRECTIONS (Prep + Cook Time: 30 minutes + cooling time)

Line a tray with paper. Pour milk and 2 cups of water into a saucepan and let simmer. Keep whisking as you pour in the polenta. Continue to whisk until polenta thickens and bubbles; season to taste. Add polenta into the lined tray and spread out. Refrigerate for 45 minutes. Slice the cold, set polenta into batons. Arrange polenta chips on a greased air fryer basket and cook for 16 minutes at 380 F, turning once halfway through. Make sure the fries are golden and crispy. Serve.

Curried Cauliflower Florets

INGREDIENTS (4 Servings)

1 cauliflower head, cut into florets

Salt to taste

1 tbsp curry powder

½ cup olive oil

⅓ cup fried pine nuts

DIRECTIONS (Prep + Cook Time: 20 minutes)

Preheat air fryer to 390 F. Mix the pine nuts and 1 tsp of olive oil in a medium bowl. Pour in the air fryer’s basket and cook for 2 minutes; remove and let cool. Place the cauliflower in a bowl and mix with curry powder, salt, and the remaining olive oil. Transfer to the air fryer basket and cook for 10 minutes. Sprinkle with the pine nuts and serve.