​Serves 4
4 medium Yukon Gold potatoes- I purchase potatoes that are about the circumference of the muffin tins I am using. 
olive oil spray or 1 tbs olive oil
½ teaspoon fresh thyme or ¼ teaspoon dried
1 teaspoon Kosher salt
½ teaspoon ground pepper
2 teaspoons olive oil


Preheat the oven to 400-degrees. Spray 8 standard muffin cups generously with olive oil cooking spray or brush each cup well with olive oil. 
*If you don't have muffin tins, line a baking pan with foil and spray the foil. You will make free form stacks to cook.
Peel the potatoes and slice them thinly (about ⅛ of an inch) using a sharp knife or mandolin. Place the potato slices in a large bowl with the thyme, salt, pepper, and olive oil. Toss well to coat the potatoes evenly.
Stack the potatoes to fill each muffin cup over the rim by about ½ inch (if you are not using a muffin tin, place the stacks on the foil lined baking pan). Press the stacked potatoes down firmly. 
Bake until the tops and edges of the potatoes are browned, and the centers are tender when pierced with a fork, about 35 to 45 minutes depending on how thick your potatoes were sliced. 
Remove the potatoes from the oven. Slide a knife around each stack and remove them. Serve hot. 
These can be made one to two days in advance and reheated, covered, in a 300-degree oven for 20 minutes, or until heated through. Serve two stacks per person.

​Serves 4
2 (8 rib) lamb racks-about 1 3/4 pounds each 
¾ cup avocado
¼ cup rice vinegar
2 teaspoons sugar
½ cup loosely packed chopped mint
½ cup loosely packed flat-leaf parsley
Kosher salt
Pepper, freshly ground
 
Let the lamb rest at room temperature while you are preheating the oven. 
Preheat the oven to 425 degrees. 
Pat the lamb racks dry with a paper towel. 
To “french” the racks, you will remove the layer of fat that rests on the top side of the rib bones. Using a boning knife, slice across the layer of fat as high or low as you like above the ribs. Pull the layer of fat off. You may need to slide your knife under it to release it. Remove the strips of meat between the rib bones by cutting along the inner edges of the bones until you reach the crosscut you made previously. Cut any sinew or remaining meat as close to the bone as possible for a clean appearance. 
Cut each rack in half. Sprinkle the lamb with salt and pepper. 
Heat a large, ovenproof sauté pan or cast-iron pan. When hot, place the seasoned lamb racks in the pan with the rib side up. Sear the meat for 3 minutes or until browned. Turn the racks over and place the pan into the preheated oven. If you do not have an oven proof pan, place the lamb racks onto a baking pan. Cook for 15 minutes for rare or 20 minutes for medium rare. Remove the lamb from the oven and allow to rest, tented with a piece of tin foil, for 5-10 minutes before cutting. 
Cut into individual chops and serve with the vinaigrette drizzled over the chops.
 
Mint Vinaigrette
Makes 1 cup
 
To prepare the vinaigrette, combine the oil, vinegar, and sugar in a blender with the chopped herbs and pulse until the ingredients are pureed. 
Store in the refrigerator for up to 3 days.

Serves 6-8

2 tablespoons olive oil 
6 cloves garlic, sliced
2 ounces anchovy fillets, drained or anchovy paste 
½ teaspoon crushed red pepper flakes 
½ cup Kalamata olives, pitted and chopped- divide out 2 tablespoons for garnish 
1 (28-ounce) can crushed tomatoes 
1 (14.5-ounce) can diced tomatoes
1 14 oz can cannellini beans with liquid
3 cups vegetable or chicken stock
A few grinds black pepper 
3 Tbs capers, rinsed and chopped
1 cup flat leaf parsley, chopped- divide out 2 tablespoons for garnish

1. Heat a soup pot over medium-low heat with the oil, garlic, anchovies, and crushed pepper. Sauté the mixture until anchovies melt into the oil and completely dissolve and garlic is fragrant, about 3 minutes. 
2. Add the olives tomatoes, beans (with their liquid), and stock. Heat until soup comes to a boil then reduce the heat and simmer 15-30 minutes depending on how much time you have. 
3. Stir in the chopped capers and parsley. Taste and season with salt and pepper as needed.
4. To make the garnish, combine the reserved chopped olives and parsley in a small bowl. 
5. Ladle the soup into large bowls and serve with the garnish on top of each.

Additions:

• Cook up some sausage. Slice the cooked sausage and sear in the soup pot with 2 tablespoons of olive oil. Remove and set aside. Add to the cooked soup and cook to heat through. You can also sauté up sausage meat and add to the cooked meat.
• Add raw, peeled and deveined shrimp to the soup in the last 10 minutes of cooking.

No one writes better recipes for the air fryer than Urvashi Pitre. Her website www.twosleevers.com is full of many easy and delicious recipes. This recipe is from her book Every Day Easy Air Fryer. You must buy this book and try every delicious recipe.
I often double and triple the spice mix in this recipe and use it to season vegetables, meat, and rice.

Serves 4
4 cups yellow baby potatoes cut into 4 pieces each
3 tbsp olive oil, coconut or avocado oil
1 tsp turmeric
1 tsp amchoor, sumac, or lime or lemon zest
1 tsp salt
1/4 tsp ground coriander
¼ tsp ground cumin
1/3 tsp cayenne pepper
1 tbsp fresh lime or lemon juice
1/4 cup fresh cilantro or parsley chopped

1. In a large bowl, add potatoes, oil, turmeric, amchoor, salt, cumin coriander, and cayenne pepper. Mix well. 
2. Place the seasoned potatoes in the air fryer basket and cook at 400F for 15 minutes. Check to ensure the potatoes are cooked through. 
3. Sprinkle lime or lemon juice and chopped cilantro onto the potatoes. Toss and serve. 

*this recipes is excellent using small cauliflower florets, brussels sprouts (cut in half), radishes, sweet potatoes (cut into 1 inch cubes), or sliced carrots.

Serves 6
 
½ cup all-purpose flour
6 Tablespoon unsweetened cocoa powder
¾ cup sugar
¼ cup plus 1 Tablespoon unsalted butter, melted
2 large eggs
½ teaspoon vanilla extract
¼ teaspoon salt
¼ teaspoon baking powder
 

1. Prepare a 7-inch baking pan by generously buttering the bottom and all sides. Set aside.
2. Preheat your Air Fryer by setting the temperature to 330 degrees Fahrenheit and allowing it to run for about 5 minutes while you prepare your brownie batter.
3. Combine the flour, cocoa powder, sugar, butter, eggs, vanilla extract, salt, and baking powder in a large bowl and stir until thoroughly combined.
4. Pour the batter into the prepared baking pan and smooth out the top.
5. Place pan into your preheated Air Fryer and bake for 15 minutes or until a toothpick entered in the center comes out mostly clean. Don’t worry if it’s a little moist, it will firm up perfectly once it cools.
6. Remove and allow to cool in the pan before removing and cutting.