​This recipe is written to be prepared in an air fryer. You can prepare the tomatoes in the oven or fried in oil if you prefer. See notes below.

Serves 2-4

2-3 medium green tomatoes (unripe, cut into 1/4 inch slices)
2 eggs
½ cup flour
1 cup Panko crumbs
1 cup yellow cornmeal
1 teaspoon Italian seasoning
1 teaspoon kosher salt-sea salt, mineral salt 
1 teaspoon paprika
½ teaspoon ground black pepper
½  teaspoon garlic powder
½  teaspoon onion powder
Avocado oil spray (or other non-seed oil spray)

1. Pre-heat air fryer to 400ºF.
2. In a medium bowl whisk the eggs. Place the flour on a plate.
3. In a wide shallow container, combine the Panko crumbs, cornmeal, and the seasoning.
4. Sprinkle the tomatoes with a little salt. Dip the tomato slices in the flour, dip in egg mixture, and then press Panko crumb mixture into both sides. Sprinkle a little more salt on them.
5. Spray the air fryer basket generously with avocado spray, and place as many coated tomatoes in the basket that will fit with plenty of space in between. Spray coated tomatoes with additional avocado spray to lightly coat.
6. Cook for 10 minutes or until browned and crispy. 
7. Repeat with remaining tomatoes.
8. Serve hot.

 
Serving suggestions:
Serve with a dipping sauce. Serve in a sandwich. Top with fried or poached eggs. 
To fry: In a deep 12-inch skillet heat 1 inch avocado oil to 350-360°F. Fry in batches to avoid over crowding the pan. Fry for 4-5 minutes total, gently turning as needed until golden.
To oven cook: Heat oven to 400 degrees. Cook coated tomatoes for 20 minutes, If you have a convection setting, be sure to use it!

​1 pork chops, bone-in about 1 ½-2” thick (3-5 pounds)
2 tablespoons herb/spice rub*. 
1 cup ripe peaches, unpeeled and diced
¼ cup red pepper, seeded and diced small
¼  cup red onion, diced
1 tablespoon jalapeño, seeded and finely chopped
3 tablespoons cilantro or mint, chopped
1 tsp. grated lime zest
1 tablespoon fresh lime juice
Salt and freshly ground pepper, to taste
 

1. Remove pork chops from packaging, rinse, and pat dry with paper towels. 
2. Sprinkle 2 tablespoons of your favorite seasoning over both sides of the pork chops and rub in well. Place the chops in the basket of your air fryer.
3. Set the air fryer to 400 degrees and cook the pork for 12 minutes, turning the chops over at 6 minutes. Remove the pork from the air fryer and allow to rest for about 5 minutes before serving. 
4. To make the peach salsa, in a bowl, combine the peaches, red pepper, onion, jalapeno, cilantro, lime zest and lime juice and toss gently to mix. Season with salt and pepper. Serve over pork chops.

 
*Rub I used in class=Trader Joe’s BBQ Rub & Seasoning with Coffee & Garlic
 

2 peaches-ripe and fragrant ("free stone" peaches are easiest to work with)
2 tablespoons dark brown sugar
1/4 tsp cinnamon
pinch of salt
¼ cup pecan halves, roughly chopped
¼ cup mascarpone cheese (vanilla ice cream, whipped cream, sour cream can be substituted)
1/4 cup black berries or raspberries for garnish-optional

1. Slice the peaches in half and remove the pit.  Combine the brown sugar, cinnamon, and salt in a small bowl. Divide and sprinkle on top of the peaches.
2. Place the peaches in the air fryer basket and air fry at 350 for 10 minutes or until the fruit is browned and the sugar is caramelized. 
3. Divide between two plates. Top with mascarpone and sprinkle with pecans. Serve immediately.

Add any of the following fruit to the air fryer with the peaches. Cut in half and remove pits. : fresh figs, nectarines, plums

1 whole chicken (3-5 pounds)
2 tablespoons herb/spice rub*. 

1. Remove chicken from packaging, rinse, and pat dry with paper towels. Be sure to discard neck and giblets from cavity of chicken.
2. Sprinkle 2 tablespoons of your favorite seasoning over all sides of the chicken and rub into the skin well. Place the whole chicken breast-side down in the basket of your air fryer.
3. Set the air fryer to 350 degrees and cook the chicken for 30 minutes. Remove the basket and using tongs, turn the chicken over breast side up. Place the basket back into the air fryer and continue cooking for 30 minutes, or until a meat thermometer reaches 165 degrees.
4. Allow chicken to rest for about 10 minutes before serving. 
   
   ​*Rub I used in class=Trader Joe’s BBQ Rub & Seasoning with Coffee & Garlic

​2 garlic cloves, minced
1 tablespoon ginger, minced
1 lemon, zested and juiced
1 tablespoon honey
1/4 cup soy sauce or Bragg’s Aminos
3 tablespoons Rice Vinegar
1 tablespoon olive oil or avocado oil
2 salmon fillets, about 6 ounces each
For the Green Beans
2 cups green beans, trimmed
1 tablespoon toasted sesame oil
Kosher Salt
1/2 teaspoon sesame seeds, toasted

1. For the fish: In a small bowl whisk together garlic, ginger, lemon zest and juice, soy sauce, vinegar, and oil. Remove half of the marinade and reserve. Place salmon in a gallon-size resealable bag. Pour remaining half of marinade over salmon. Seal and massage to coat. Allow to marinate at room temperature for 30 minutes.
2. Place salmon in air fryer basket. Set fryer to 400°F for 12 minutes.
3. For the beans: Brush with sesame oil and season lightly with salt. 
4. After the salmon has cooked for 6 minutes, add the beans around salmon in the air fryer basket. Continue cooking for remaining 6 minutes. Remove from the air fryer and divide between two plates.
5. To serve, drizzle the salmon with some of the reserved marinade and sprinkle the sesame seeds over everything.

 

Serves 4 as a side dish 
​
2 cups radishes cut in half or in quarters depending on their size. 
1 tablespoon olive oil
½ tsp kosher salt
2 grinds of fresh black peppercorns
2 tablespoons mint, chopped
Salt and pepper to taste

1. In a bowl, toss the radishes with the olive oil and salt and pepper.
   
   
2. Place the seasoned radishes in the air fryer basket and cook at 400F for 7-10 minutes. Check to ensure the radishes are fork tender. 
3. Place the radishes into a serving bowl and toss with the fresh mint. Serve hot.

If cooking in an oven, heat the oven to 400F and cook for 10-12 minutes or until the radishes are fork tender.

Serves 2 as an entrée or 4 as an appetizer

4 tablespoons butter
1 tablespoon lemon juice
3 cloves garlic, chopped
½ teaspoon red pepper flakes
1-pound shrimp (25-30 count or larger), peeled and deveined
¼ cup fresh parsley, chopped
salt and pepper to taste
grated parmesan cheese for serving
1 lemon cut into wedges for serving
Optional additions: 1 tablespoon capers and/or 1 tablespoon sundried tomatoes, chopped 
       

1. Place the butter, lemon juice, garlic, and red pepper flakes into a 7-inch round baking pan and place into the basket of your air fryer (include optional capers and sundried tomatoes if using). Cook at 350 degrees for 6 minutes. 
   
   
2. Add the shrimp to the melted butter mixture and toss to coat the shrimp. Place the pan back into the air fryer and cook for 5 minutes. 
   
   
3. Remove the pan from the air fryer and sprinkle with the chopped parsley. Toss and serve in the hot pan with artisan bread for dipping and lemon wedges for squeezing. 

Serving options:
2 cups cooked pasta-toss the cooked pasta with the shrimp and butter mixture.
1 cup cooked rice-serve the shrimp and butter mixture over the rice.
2 cups spiralized zucchini cooked in the air fryer at 350 degrees for 4 minutes. Toss gently with shrimp mixture and serve hot.

This recipe can be made in your air fryer, oven, on the grill, and with steamed corn. 

Serves 4 
4 tablespoon butter
3 cloves garlic, chopped
½ teaspoon red pepper flakes
4 ears of corn-medium sized to fit in air fryer
¼ cup fresh cilantro, chopped
1 cup shredded Queso blanco cheese or parmesan cheese
1 lime, cut into 4 wedges   

1. Place the butter, garlic, and red pepper flakes into a 7-inch round baking pan and place into the basket of your air fryer. Cook at 350 degrees for 6 minutes. Remove the pan and set aside.
   
   
2. Brush some of the melted butter mixture onto each piece of corn to lightly coat. Place corn into the basket of the air fryer and cook at 350 degrees for 5 minutes. 
   
   
3. Remove the corn from the air fryer and place onto a serving platter. Drizzle the corn with the remaining butter mixture, sprinkle with the cheese and chopped cilantro. Serve hot with lime wedges.

Options:
Herbs: If you are not a fan of cilantro, use chopped parsley and/or basil. 

Cheese: Ricotta salata, mozzarella, parmesan, and sharp cheddar are all delicious alternatives.

Buttered Cabbage with Ground Beef
Serves 4-6
 
8 ounces butter, unsalted, grass fed
2 pounds cabbage, about ½ large head-shredded
1 teaspoon dried thyme or 2 teaspoons fresh
8 cloves garlic, thinly sliced    
1 pound ground beef
½ teaspoon crushed red pepper flakes
1 cup assorted greens-baby spinach, flat-leafed parsley, baby arugula-chopped
1 lemon, zested and juiced
½ cup heavy cream
Kosher salt and pepper to taste
 

1. Melt 4 ounces of butter in a large saute pan over a medium- high heat.  Add the garlic, ground beef, and pepper flakes. Cook until the beef is browned and the garlic is fragrant, about 5 minutes.
   
   
2. Add the shredded cabbage and thyme. Cover and cook until the cabbage is wilted and is bright green, 3-5 minutes.
   
   
3. Add the chopped herbs, lemon zest and juice, and the heavy cream. Toss the ingredients gently to coat. Simmer for 3 minutes to heat through. Season with salt and pepper to taste. Serve hot.

Optional: Add 1 tablespoon of fresh, chopped ginger with the garlic

Air Fryer Roasted Radishes
serves 4-6

2 cups radishes cut in half or in quarters depending on their size. 
1 tablespoon olive oil
½ tsp kosher salt
2 grinds of fresh black peppercorns
2 tablespoons mint, chopped
Salt and pepper to taste

1. In a bowl, toss the radishes with the olive oil and salt and pepper.
   
   
2. Place the seasoned radishes in the air fryer basket and cook at 400F for 7-10 minutes. Check to ensure the radishes are fork tender. Serve hot.

If cooking in an oven, heat the oven to 400F and cook for 10-12 minutes or until fork tender.