r1v3r's
Recipe Book

Set Instant Pot to Sauté. Add oil and brown cubed chicken 3–4 minutes. Season with salt, pepper, Italian seasoning, and onion powder. Remove and set aside.

Add preminced garlic and stir 30 seconds. Deglaze with a splash of broth, scraping up any browned bits.

Pour in remaining broth and water. Add penne and spread evenly. Return chicken on top. Do not stir.

Lock lid. High Pressure for 5 minutes. Natural release 20 minutes, then quick release remainder.

Switch to Sauté. Stir in heavy cream and bring to a gentle simmer. Add Parmesan gradually, stirring until smooth.

Remove from heat. Stir in butter until fully incorporated and glossy. Taste and adjust seasoning.

Rest 3–5 minutes to thicken. Garnish with parsley if desired.

Season chicken with fajita seasoning, cumin, smoked paprika, salt, and pepper. Sauté in oil 3–4 minutes. Remove and set aside.

Add preminced garlic, stir 30 seconds. Deglaze with a splash of broth, scraping up any bits.

Pour in remaining broth and water. Add dry macaroni and spread evenly. Return chicken on top. Do not stir.

Lock lid. High Pressure for 4 minutes. Natural release 5 minutes, then quick release remainder.

Switch to Sauté (low). Stir in milk, add cream cheese in chunks until melted. Fold in cheddar gradually.

Stir in butter off heat until glossy. Taste and adjust — a pinch more fajita spice if you want more heat.

Rest 2–3 minutes to thicken. Serve immediately — it tightens up fast as it cools.

Set to Sauté. Heat olive oil and cook diced onion 3–4 minutes. Add garlic and cook 1 minute more.

Add sliced mushrooms, cook 4–5 minutes until browned and moisture has cooked off.

Add ground beef, breaking apart until no longer pink. Season with salt, pepper, and red pepper flakes.

Stir in tomato paste and cook 1 minute. Add crushed tomatoes and broth, scraping up any bits. Stir in Italian seasoning.

Add penne and press into the liquid. Do not stir.

Lock lid. High Pressure for 8 minutes. Quick release.

Stir and switch to Keep Warm for 5 minutes to thicken. Serve topped with Parmesan.

Mix Hondashi stock, soy sauce, mirin, and sugar until sugar dissolves. Set aside.

Set to Sauté. Heat oil and cook onion and garlic 2–3 minutes. Add beef and cook until no longer pink.

Pour in broth mixture, scraping up any bits. Layer potatoes and carrots on top. Do not stir.

Lock lid. High Pressure for 5 minutes. Natural release 10 minutes, then quick release remainder.

Gently stir. Ladle over steamed white rice and garnish with green onions.

Combine all ingredients except the cornstarch slurry in a small saucepan over low heat. Stir until well mixed.

Simmer 3–5 minutes, stirring continuously, until sugar dissolves and sauce is fragrant.

Add cornstarch slurry, stir well, and cook 1–2 minutes until glossy and thickened.

Taste and adjust — more soy for saltiness, more honey for sweetness, pinch of salt if needed.

Cool completely, then store in an airtight jar in the fridge up to 1 week.

Add all broth ingredients to a large pot. Stir to dissolve the Hondashi powder and sugar.

Bring to a boil over medium-high heat, then reduce to a gentle simmer. Simmer 10–15 minutes to develop the flavour.

Taste and adjust — a little more soy for saltiness, a pinch more sugar for balance.

Cook frozen udon noodles per package directions. Place in bowls, ladle hot broth over top, and add toppings.

Marinate the chicken. In a bowl combine yogurt, Moroccan spice blend, preminced garlic, salt, and pepper. Add chicken thighs and toss to coat. Marinate at least 15 minutes (overnight in the fridge is best).

Start the rice cooker. Rinse short grain rice, add to rice cooker with water to the 4-cup line. Start it — it'll stay warm when done.

Make the lemon yogurt. Mix yogurt, lemon zest, lemon juice, sugar, salt, and pepper in a small bowl. Stir to combine and set aside in the fridge.

Prep the veggies. Toss zucchini half-moons and chopped peppers with olive oil, salt, pepper, and garlic salt until evenly coated.

Load the Ninja DualZone. Place marinated chicken thighs in Basket 1 — set to Air Fry, 375°F, 20 minutes. Place veggies in Basket 2 — set to Air Fry, 400°F, 15 minutes. Use Smart Finish so both finish at the same time.

When done, let chicken rest 2–3 minutes then slice. Check internal temp is 165°F / 74°C.

Bowl up. Spoon rice into bowls, top with veggies and sliced chicken, drizzle lemon yogurt over top. Squeeze extra lemon wedge over if you like.

Make the enchilada sauce. Set Instant Pot to Sauté. Add oil and flour, stirring continuously for 1 minute to form a paste. Whisk in water, Mexican seasoning, and broth concentrate until smooth. Bring to a boil, then simmer 4–5 minutes, whisking often, until slightly thickened. Pour into a bowl and set aside.

Cook the filling. Without cleaning the pot, add oil on Sauté. Cook peppers, onions, and garlic 5–6 minutes until softened. Add ground pork, breaking it apart, and cook until no pink remains. Season with Mexican seasoning, salt, and pepper.

Stir half the enchilada sauce into the pork filling. Mix to combine and turn off the pot.

Assemble the enchiladas. Lightly oil a baking dish (or line a Ninja basket with foil). Lay tortillas flat, divide pork filling between them, roll up tightly, and place seam-side down in the dish.

Drizzle the remaining enchilada sauce over the top, then sprinkle generously with shredded cheese.

Broil in the Ninja DualZone. Set to Broil, 450°F, 5–6 minutes until cheese is melted and edges are slightly crispy. Keep an eye on it — broil is fast.

Serve with a dollop of salsa and sour cream on top. Squeeze a lime wedge over if you like.

Chop carrots and shallots using the vegetable chopper. Set aside.

Set Instant Pot to Sauté. Heat oil, then add shallots, carrots, and preminced garlic. Cook 3–4 minutes until slightly softened.

Add ground beef, breaking it apart, and cook until no pink remains. Season with salt, pepper, and chili flakes.

Stir in crushed tomatoes, broth, and broth concentrate. Scrape up any bits from the bottom. Break spaghetti in half and press into the liquid, fanning it out in different directions so it doesn't clump. Do not stir.

Lock lid. High Pressure for 8 minutes. Quick release.

Switch to Sauté. Pour in heavy cream and stir to combine. Add butter and stir until melted and glossy. Taste and adjust salt and pepper.

If sauce is too thick, add a splash of broth or water and stir. Let rest 2–3 minutes to tighten. Serve topped with Parmesan and a pinch of dried parsley if you like.

Season the chicken. Combine shawarma spice, preminced garlic, oil, salt, and pepper in a bowl. Add chicken breasts and toss to coat. Marinate at least 15 minutes (overnight is best).

Start the rice cooker. Rinse short grain rice and add to rice cooker with water to the 4-cup line. Start it — it'll stay warm when done.

Make the yogurt sauce. Mix yogurt, preminced garlic, salt, and pepper in a small bowl. Stir to combine and refrigerate until serving.

Prep veggies. Run zucchini and peppers through the vegetable chopper. Roughly chop olives. Toss everything together with oil, salt, and pepper.

Load the Ninja DualZone. Place chicken breasts in Basket 1 — set to Air Fry, 375°F, 20 minutes. Place veggie and olive mix in Basket 2 — set to Air Fry, 400°F, 15 minutes. Use Smart Finish so both baskets finish together.

When done, let chicken rest 2–3 minutes, then slice. Check internal temp is 165°F / 74°C.

Finish the rice. Open the rice cooker and stir in turmeric, butter, salt, and pepper until evenly coated and golden-coloured.

Bowl up. Spoon turmeric rice into bowls, top with veggies and sliced chicken. Drizzle garlic yogurt sauce generously over top.

Chop peppers and onions using the vegetable chopper. Set aside.

Make the lime crema. Mix sour cream, lime zest, lime juice, salt, and pepper in a small bowl. Stir to combine and refrigerate until serving.

Set Instant Pot to Sauté. Heat oil, then add peppers, onions, and preminced garlic. Cook 5–6 minutes, stirring often, until tender and beginning to brown.

Add ground beef, breaking it into smaller pieces. Cook until no pink remains, about 4–5 minutes. Carefully drain any excess fat.

Add Mexican seasoning, salt, and pepper. Stir for 30 seconds until fragrant. Turn off the pot.

Warm the tortillas. Wrap in damp paper towels and microwave 30 seconds, until warm and flexible.

Build the tacos. Spoon beef and veggie filling into tortillas. Top with store-bought salsa, a drizzle of lime crema, and shredded cheese if using. Squeeze a lime wedge over top.

Chop peppers using the vegetable chopper into ¼-inch pieces. Slice green onions and quarter cherry tomatoes. Set aside.

Set Instant Pot to Sauté. Heat oil, then add peppers and preminced garlic. Cook 3–4 minutes until slightly tender. Transfer to a plate.

Add ground beef to the pot, breaking into smaller pieces. Cook until no pink remains, about 4–5 minutes. Drain and discard excess fat.

Add preminced garlic, Tex-Mex paste, and tomato sauce base. Cook 2–3 minutes, stirring often, until fragrant. Add crushed tomatoes and broth, scraping up any bits from the bottom.

Add dry cavatappi and press into the liquid. Return peppers on top. Season with salt and pepper. Do not stir.

Lock lid. High Pressure for 5 minutes. Quick release.

Stir everything to combine. Fold in sour cream until evenly mixed and creamy. Taste and adjust seasoning.

Divide into bowls. Top with quartered cherry tomatoes and sliced green onions. Drizzle with hot sauce if you like.

Start the rice cooker. Rinse short grain rice, add to rice cooker with water to the 4-cup line. Start it — stays warm when done.

Make the honey garlic sauce. Combine honey, soy sauce, preminced garlic, and preminced ginger in a small bowl. Stir well and set aside.

Season the chicken. Pat chicken breasts dry, toss with oil, Cream Sauce Spice Blend, salt, and pepper until evenly coated.

Chop peppers and carrots using the vegetable chopper. Toss with oil, salt, and pepper.

Load the Ninja DualZone. Place chicken in Basket 1 — set to Air Fry, 375°F, 20 minutes. Place peppers and carrots in Basket 2 — set to Air Fry, 400°F, 15 minutes. Use Smart Finish so both finish together.

With about 5 minutes left on the Ninja, place bok choy halves in a microwave-safe dish with 1 tbsp water. Cover with a damp paper towel and microwave 2–3 minutes until tender. Set aside.

When chicken is done, let rest 2–3 minutes then cut into 1-inch pieces. Check internal temp is 165°F / 74°C.

Warm the sauce. Microwave the honey garlic sauce for 30–45 seconds, then stir. Pour over chicken pieces and toss to coat.

Bowl up. Fluff rice with a fork and stir in butter. Divide into bowls, top with veggies, bok choy, and honey garlic chicken. Garnish with sliced green onions.

Start the rice cooker. Rinse short grain rice, fill to the 4-cup line. Start it — stays warm when done.

Marinate the chicken. In a large bowl combine soy sauce, preminced garlic, and preminced ginger. Add chicken pieces and toss to coat. Marinate at least 15 minutes.

Add cornstarch, Cream Sauce Spice Blend, salt, pepper, and oil to the chicken. Toss well until every piece is evenly coated — the cornstarch is what makes it crispy.

Make the slaw. Use the mandoline or slicer attachment on the vegetable chopper to thinly slice the cabbage. Transfer to a bowl, add sugar, vinegar, oil, salt, and pepper. Toss and set aside — it softens slightly as it sits.

Make sriracha mayo (optional). Mix mayo and sriracha in a small bowl. Start with 1 tsp sriracha, taste, and add more if you want more heat. Refrigerate until serving.

Air fry the chicken. Place chicken pieces in Basket 1 in a single layer — cook in 2 batches if needed. Set to Air Fry, 400°F, 18–20 minutes, flipping occasionally, until golden and cooked through.

Meanwhile, slice cucumber into half-moons and thinly slice green onions.

Bowl up. Fluff rice and divide into bowls. Top with slaw, cucumber, and crispy chicken. Drizzle with sriracha mayo if using and scatter green onions over top.

Start the bacon in the Ninja. Lay bacon strips in Basket 1. Set to Air Fry, 400°F, 10–12 minutes until crispy. They'll be done and resting while the pasta finishes.

Set Instant Pot to Sauté. Heat oil, add chicken thigh pieces, and cook 4–5 minutes until golden. Season with salt and pepper. No need to cook through — they'll finish under pressure.

Add preminced garlic, Cream Sauce Spice Blend, dried thyme, and broth concentrate. Stir 1–2 minutes until fragrant.

Pour in broth and water, scraping up any bits from the bottom. Add dry penne and press into liquid. Do not stir.

Lock lid. High Pressure for 5 minutes. Natural release 5 minutes, then quick release remainder.

Switch to Sauté (low). Add cream cheese in chunks and stir until fully melted and smooth. Stir in butter off heat until glossy.

Fold in fresh spinach and stir until wilted, about 1–2 minutes. Stir in half the Parmesan. Taste and adjust seasoning.

Divide into bowls. Roughly chop the crispy bacon and scatter over top. Sprinkle with remaining Parmesan.

Start the rice cooker. Rinse short grain rice, fill to the 4-cup line. Start it — stays warm when done.

Make the marinated tomatoes. Chop tomatoes using the vegetable chopper into ¼-inch pieces. Toss with lemon zest, lemon juice, sugar, oil, salt, and pepper. Set aside — the longer they sit the better.

Make the lemony yogurt. Whisk together yogurt, preminced garlic, lemon zest, lemon juice, and water until smooth. Season with salt and pepper. Refrigerate until serving.

Form the patties. In a bowl combine ground beef, spice blend, preminced garlic, salt, pepper, and oil. Mix well and form into 8 equal 2-inch patties.

Prep the peppers. Quarter bell peppers and toss with oil, salt, and pepper.

Load the Ninja DualZone. Place patties in Basket 1 — set to Air Fry, 400°F, 18 minutes, flipping halfway. Place peppers in Basket 2 — set to Air Fry, 400°F, 14 minutes. Use Smart Finish so both finish together.

When done, cut grilled peppers into ½-inch pieces and toss with the marinated tomatoes to combine.

Bowl up. Fluff rice and divide into bowls. Top with pepper and tomato mix, then patties. Drizzle generously with lemony yogurt, crumble feta over top, and sprinkle with crispy shallots and parsley if using. Squeeze a lemon wedge over everything.

Set Instant Pot to Sauté. Add bacon pieces and cook 5–7 minutes, stirring occasionally, until crispy. Using a slotted spoon, transfer bacon to a small bowl. Leave the bacon fat in the pot — this is your flavour base.

Add chicken thigh pieces to the bacon fat. Cook 4–5 minutes until golden. Season with salt and pepper. Remove and set aside.

Add mushrooms and onion to the pot. Cook 5–6 minutes, stirring occasionally, until softened. Add preminced garlic and dried thyme, cook 1 minute until fragrant.

Pour in broth, water, and broth concentrate, scraping up any bits from the bottom. Return chicken to the pot. Break linguine in half and fan it out in different directions, pressing into the liquid. Do not stir.

Lock lid. High Pressure for 7 minutes. Natural release 5 minutes, then quick release remainder.

Switch to Sauté (low). Add cream cheese in chunks, stirring until fully melted and smooth. Fold in spinach and stir until wilted, 1–2 minutes.

Stir in half the Parmesan. If sauce is too thick add a splash of water or broth. Taste and adjust seasoning.

Divide into bowls. Top with reserved crispy bacon and remaining Parmesan.

Start the rice cooker. Rinse short grain rice, fill to the 4-cup line. Start it — stays warm when done.

Season the chicken. Toss chicken thighs with Zesty Garlic Blend, preminced garlic, oil, salt, and pepper until evenly coated.

Prep veggies. Run peppers and onion through the vegetable chopper into ¼-inch pieces. Toss with oil, salt, and pepper.

Make the lemon pesto sauce. In a small bowl stir together pesto, lemon zest, lemon juice, salt, and pepper. Set aside.

Load the Ninja DualZone. Place chicken thighs in Basket 1 — set to Air Fry, 375°F, 20 minutes. Place peppers and onions in Basket 2 — set to Air Fry, 400°F, 15 minutes. Use Smart Finish so both finish together.

When done, let chicken rest 2–3 minutes then thinly slice. Check internal temp is 165°F / 74°C.

Finish the rice. Fluff with a fork and stir in butter and lemon zest until evenly coated.

Bowl up. Divide rice into bowls. Top with veggies and sliced chicken. Spoon lemon pesto sauce over chicken, crumble feta on top, and squeeze a lemon wedge over everything.

Start the rice cooker. Rinse short grain rice and fill to the 4-cup line. Start it — stays warm when done.

Chop carrots using the vegetable chopper into ¼-inch half-moons. Cut chicken thighs into 1-inch pieces and season with salt and pepper.

Set Instant Pot to Sauté. Heat oil, add chicken pieces and preminced garlic. Cook 2–3 minutes per side until golden. No need to cook through.

Add carrots, pour in the full jar of tikka masala sauce and water. Stir to combine, scraping up any bits from the bottom.

Lock lid. High Pressure for 8 minutes. Natural release 10 minutes, then quick release remainder.

Switch to Keep Warm. Fold in fresh spinach and stir until wilted, about 1–2 minutes. Taste and adjust salt and pepper.

Finish the garlic rice. Open the rice cooker and stir in preminced garlic, butter, and garlic salt until evenly mixed.

Bowl up. Divide garlic rice into bowls and ladle tikka masala over top.

Prep veggies. Use the vegetable chopper to slice zucchini into ¼-inch half-moons. Finely chop shallots. Toss zucchini and shallots with oil, salt, and pepper. Keep frozen peas separate — they go in at the last 3 minutes.

Toss gnocchi with oil, salt, and pepper until evenly coated.

Load the Ninja DualZone. Place gnocchi in Basket 1 — set to Air Fry, 400°F, 15 minutes, shaking halfway. Place zucchini and shallots in Basket 2 — set to Air Fry, 400°F, 12 minutes. Use Smart Finish so both finish together.

With 3 minutes left on Basket 2, open and add the frozen peas to the zucchini and shallots. Close and let finish.

Make the cream sauce. In a small saucepan over medium-low heat, whisk together cream cheese, warm water, and Cream Sauce Spice Blend. Stir continuously for 3–4 minutes until smooth and slightly thickened. Stir in half the Parmesan and chili flakes. Season with salt and pepper.

Add gnocchi to the pan with veggies and sauce. Toss to coat until everything is evenly covered.

Divide into bowls. Sprinkle remaining Parmesan and extra chili flakes over top if you like.

Start the rice cooker. Rinse short grain rice and fill to the 4-cup line. Start it — stays warm when done.

Make the coleslaw. In a large bowl whisk together mayo, lime zest, lime juice, sugar, salt, and pepper. Add the bagged coleslaw mix and toss to coat. Refrigerate until serving — it gets better as it sits.

Season the chicken. Toss chicken thighs with Caribbean Spice Blend, oil, salt, and pepper until evenly coated.

Air fry the chicken. Place in Basket 1 — set to Air Fry, 375°F, 20 minutes. No Smart Finish needed — no second basket this time. Walk away.

While the chicken finishes, make the glaze. In a small saucepan over medium heat, combine mango chutney, soy sauce, and water. Stir for 1–2 minutes until combined and slightly warmed. Remove from heat.

When chicken is done, check internal temp is 165°F / 74°C. Let rest 2–3 minutes then thinly slice.

Finish the rice. Fluff with a fork and stir in butter, lime zest, and half the green onions.

Bowl up. Divide rice between plates, top with sliced chicken and coleslaw. Spoon mango chutney glaze generously over the chicken. Scatter remaining green onions over top and squeeze a lime wedge over everything.

Make the cucumber yogurt sauce. Thinly slice cucumber using the mandoline attachment on the vegetable chopper. Combine with yogurt, salt, and pepper. Stir to coat and refrigerate until serving.

Chop carrots and onion using the vegetable chopper.

Set Instant Pot to Sauté. Heat oil, then add onions, carrots, and preminced garlic. Cook 3–4 minutes until slightly softened.

Add ground beef, breaking it apart. Cook until no pink remains, about 4–5 minutes. Drain any excess fat. Season with salt and pepper.

Add cumin, turmeric, Cumin-Turmeric Spice Blend, and curry paste if using. Stir 1 minute until fragrant. Add broth and water, scraping up any bits from the bottom.

Stir in the rinsed rice and frozen peas. Press everything down evenly. Do not stir after this point.

Lock lid. High Pressure for 5 minutes. Natural release 10 minutes, then quick release remainder.

Open lid and stir in butter until melted. Fluff rice gently with a fork to combine everything. Taste and adjust seasoning.

Bowl up. Divide pilaf between bowls. Top with beef and cucumbers, then drizzle cucumber yogurt sauce over top.

Make the peanut sauce. In a small bowl whisk together hoisin, peanut butter, soy sauce, lime juice, and warm water until smooth. Season with salt and pepper. Set aside.

Cook noodles. Bring a large pot of salted water to a boil and cook noodles 1–3 minutes until tender but still firm. Strain and rinse with warm water. Set aside.

Cook pork. Heat a large non-stick pan over medium-high. Add oil, then add ground pork. Cook 3–4 minutes, breaking up into smaller pieces, until no pink remains. Add Moo Shu Spice Blend and green onion whites. Cook 1–2 minutes until fragrant. Transfer to a bowl and keep warm.

Cook veggies. To the same pan add remaining sesame oil. Add bok choy and carrots. Use the vegetable chopper for the carrots. Cook 2–3 minutes, stirring occasionally, until tender-crisp. Season with salt and pepper.

Return noodles, pork, and veggies to the pan. Pour over the peanut sauce mixture. Cook 1 minute, stirring constantly, until everything is well coated and heated through. Remove from heat.

Divide into bowls. Scatter remaining green onion greens over top. Squeeze a lime wedge over if you like.

Cook the rice. Start rice cooker with 4 cups Japanese short grain rice. Day-old rice from the fridge works even better — it fries up crispier. Either way works.

Make the cucumber salad. Use the mandoline attachment on the vegetable chopper to thinly slice cucumber. Toss with vinegar, chili garlic sauce, sugar, oil, salt, and pepper. Set aside — separate green onion whites and greens.

Mix the sauce. In a small bowl stir together chili garlic sauce, soy sauce, and beef stock powder. Set aside.

Heat a large non-stick pan over medium-high. Add oil, then add ground beef and peppers. Cook 5–6 minutes, breaking beef into smaller pieces, until no pink remains. Season with salt and pepper.

Add cooked rice, green onion whites, preminced garlic, and the sauce mixture to the pan. Stir well to combine, then cook 3 minutes without stirring to let a golden crust form on the bottom. Stir well again, then cook another 2 minutes.

Optional fried eggs. In a separate non-stick pan, melt 1 tbsp butter over medium-low. Crack in eggs and cook covered for 2–3 minutes until whites are set but yolk is still runny.

Serve. Divide fried rice between bowls. Top with crispy shallots and remaining green onion greens. Add a fried egg on top if using. Serve cucumber salad alongside. Drizzle extra chili garlic sauce over if you want more heat.

Prep. Use the vegetable chopper to cut peppers into ½-inch pieces. Slice green onions, keeping whites and greens separate. Slice chorizo into rounds.

Heat a large pot over high heat. Add oil, then add chorizo rounds, peppers, corn, and green onion whites. Cook 4–5 minutes, breaking chorizo into smaller pieces as it cooks, until no pink remains. Season with salt and pepper.

Add butter and stir until melted. Add Cream Sauce Spice Blend and cook 1 minute, stirring often, until fragrant.

Add gnocchi, pesto, cream cheese, and 1 cup water. Stir to combine. Once boiling, reduce heat to medium-low.

Cover and cook 4–7 minutes, stirring often, until gnocchi is tender and sauce has thickened slightly. If you'd like a looser sauce, add water 1–2 tbsp at a time.

Taste and adjust seasoning. Divide between bowls and scatter remaining green onion greens over top.

Chop peppers and onion using the vegetable chopper into ½-inch and ¼-inch pieces respectively.

Set Instant Pot to Sauté. Heat oil, add peppers, and cook 3–4 minutes until tender-crisp. Season with salt and pepper. Transfer to a plate.

Add ground beef and onions to the pot. Cook 4–5 minutes, breaking beef into smaller pieces, until no pink remains. Add preminced garlic and cook 30 seconds. Carefully drain and discard excess fat.

Add Tex-Mex paste, marinara sauce, water, broth concentrate, and salt. Stir to combine and scrape up any bits from the bottom. Bring to a brief boil on Sauté.

Add dry cavatappi and press into the liquid. Return peppers on top. Do not stir.

Lock lid. High Pressure for 5 minutes. Quick release.

Remove pot from heat. Add roughly chopped spinach and half the cheese. Stir for 1 minute until spinach wilts and cheese melts into the sauce.

Divide between bowls and sprinkle remaining cheese over top.

Start the rice cooker. Rinse short grain rice and fill to the 4-cup line. Start it — stays warm when done.

Make the slaw. In a large bowl whisk together vinegar, sugar, oil, salt, and pepper. Add the bagged coleslaw mix and toss to coat. Refrigerate until serving.

Grate the carrot using the grater attachment on the vegetable chopper. Thinly slice green onions. Set both aside.

Set Instant Pot to Sauté. Heat oil, then add ground pork. Cook 4–5 minutes, breaking into smaller pieces, until no pink remains. Season with salt and pepper.

Add preminced garlic and preminced ginger. Cook 1–2 minutes, stirring often, until fragrant.

Add hoisin sauce and stir well to coat the pork evenly. Cook 1 minute more until the sauce is heated through and glossy. Turn off the pot.

Finish the rice. Fluff with a fork, then stir in sesame oil and salt until evenly coated.

Bowl up. Divide sesame rice between bowls. Top with hoisin pork and slaw. Scatter grated carrot and green onions over top. Sprinkle crispy shallots if using. Drizzle plum sauce over everything.

Start the rice cooker. Rinse short grain rice and fill to the 4-cup line. Start it — stays warm when done.

Chop onion using the vegetable chopper into ¼-inch pieces. Roughly chop cashews. Cut chicken thighs into ¾-inch pieces and pat dry. Season with salt and pepper.

Set Instant Pot to Sauté. Heat oil, then add chicken pieces. Cook 4–6 minutes, stirring occasionally, until golden on the outside. It's okay if not fully cooked through — it will finish in the sauce.

Push chicken to one side. Add onions and cashews. Cook 3–4 minutes, stirring often, until onions soften slightly.

Add curry paste and preminced garlic. Stir everything together and cook 1 minute until fragrant.

Pour in tikka sauce, water, and cream. Stir to combine, scraping up any bits from the bottom. Season with salt and pepper.

Switch to Keep Warm (or low Sauté). Cover and cook 8–10 minutes, stirring occasionally, until chicken is cooked through and sauce has thickened slightly.

Optional flatbreads. While the curry finishes, warm store-bought flatbreads (naan or pita) in the Ninja at 350°F for 3–4 minutes or directly in the oven at 350°F for 5 minutes. No prep needed.

Serve. Fluff rice and divide between bowls. Spoon curry over top. Sprinkle cilantro if using. Serve flatbreads alongside for scooping.

Make the lemon tahini. In a small bowl combine tahini, mayo, lemon zest, lemon juice, salt, and pepper. Stir well and set aside.

Prep the veggies. Slice potatoes into ¼-inch rounds and broccoli into bite-sized florets using the vegetable chopper. Slice peppers. Toss potatoes separately with 1 tbsp oil, Shawarma spice, garlic salt, salt, and pepper. Toss broccoli and peppers together with remaining oil, salt, and pepper.

Load the Ninja DualZone. Place potatoes in Basket 1 — set to Air Fry, 425°F, 22 minutes, flipping halfway. Place broccoli and peppers in Basket 2 — set to Air Fry, 425°F, 14 minutes. Use Smart Finish so both finish together.

Make the patties. In a medium bowl combine ground chicken, panko, Shawarma Spice Blend, preminced garlic, dried parsley, lemon zest, garlic salt, and pepper. Mix well and shape into 6 patties, ¾-inch thick.

Heat a large non-stick pan over medium-high. Add oil, then cook patties in 2 batches — 3–4 minutes per side until golden and cooked through. Don't crowd the pan. Transfer to a plate and cover to keep warm.

Plate up. Divide potatoes, veggies, and patties between plates. Sprinkle with dried parsley. Serve lemon tahini on the side for dipping.

Mix the sauce. In a small bowl combine oyster sauce, preminced ginger, and water. Whisk together and set aside.

Cook noodles. Bring a large pot of salted water to a boil. Add chow mein noodles and cook 1–3 minutes, stirring occasionally, until tender but still firm. Strain, rinse with warm water, and toss with 1 tbsp oil to prevent sticking. Set aside.

Heat a large non-stick pan over medium-high. Add oil, then add ground beef. Cook 4–5 minutes, breaking into smaller pieces, until no pink remains. Season with salt and pepper. Transfer to a plate, then wipe the pan clean.

Return pan to medium-high. Add oil, then add peppers and preminced garlic. Cook 3–4 minutes, stirring often, until tender-crisp.

Add bagged coleslaw mix and the sauce. Bring to a simmer, then cook 1–2 minutes, stirring, until cabbage is tender-crisp and sauce thickens slightly.

Return noodles and beef to the pan. Toss well to combine everything. Season with salt and pepper to taste.

Divide between bowls and scatter green onions over top. Use kitchen scissors to cut noodles into shorter lengths if desired.

Prep. Use the vegetable chopper to cut peppers into ¼-inch pieces. Halve cherry tomatoes. Roughly chop spinach. Zest and juice the lemon, keeping zest and juice separate.

Set Instant Pot to Sauté. Heat oil, then add peppers and preminced garlic. Cook 3–4 minutes until slightly softened. Transfer to a plate.

Add ground beef to the pot. Cook 4–5 minutes, breaking into smaller pieces, until no pink remains. Drain and discard excess fat. Season with salt and pepper.

Add Zesty Garlic Blend, lemon zest, and tomato sauce base. Stir and cook 1–2 minutes until fragrant. Add water and salt, scraping up any bits from the bottom.

Stir in orzo and return peppers and cherry tomatoes to the pot. Press everything down evenly. Do not stir after this point.

Lock lid. High Pressure for 5 minutes. Quick release.

Switch to Keep Warm. Stir in butter, spinach, and lemon juice. Stir for 1 minute until spinach wilts and butter melts. Taste and adjust seasoning — add more lemon if you like things zesty.

Divide between bowls. Crumble feta generously over top. Squeeze an extra lemon wedge over if desired.

Season chicken. Toss chicken thigh pieces with Moo Shu Spice Blend, oil, salt, and pepper until evenly coated.

Air fry the chicken. Place in Basket 1 — set to Air Fry, 400°F, 18 minutes, flipping halfway. Cook in 2 batches if needed — don't overcrowd. Transfer to a plate when done.

Mix the sauce. In a small bowl whisk together oyster sauce, honey garlic sauce, sugar, preminced ginger, and water. Set aside.

Cook noodles. Bring a large pot of salted water to a boil. Cook noodles 1–3 minutes until tender but firm. Strain, rinse with warm water, toss with a little oil to prevent sticking. Set aside.

Heat a large pan over medium-high. Add sesame oil, then add bok choy and carrots. Use the vegetable chopper for the carrots. Cook 2–3 minutes, stirring often, until tender-crisp.

Reduce heat to medium. Add chicken, sauce mixture, and remaining Moo Shu Spice Blend. Cook 1–2 minutes, stirring often, until sauce thickens slightly.

Return noodles to the pot. Toss everything together to combine. Season with salt and pepper.

Divide between bowls and serve immediately.