Multi-Cooker

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the stems of the sweet peppers; remove the cores, then quarter lengthwise. Peel and roughly chop 2 cloves of garlic. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves.

In the multi-cooker, combine the sausage (breaking into small pieces before adding), quartered peppers, chopped garlic, chopped kale, oregano, tomato sauce, and crushed tomatoes. Stir to combine. Close and seal the lid. Turn to the high pressure cook function and set to 10 minutes. Once the sausage is cooked through, let the lid naturally release 5 minutes, then manually release the lid. 

Meanwhile, add the pasta to the pot of boiling water. Cook 9 to 11 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Drain thoroughly and return to the pot. Add the butter and mascarpone; stir until melted and combined. 

Makes 4 servings:

For each serving, in a large container combine: 

1/4 finished pasta

1/4 cooked sausage and sauce

Preheat the oven to 450°F. Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Halve the orange crosswise; squeeze the juice into a bowl. Drain and rinse the beans. Thinly slice the scallions, separating the white bottoms and hollow green tops. Peel the carrots; halve lengthwise, then cut crosswise into 2-inch pieces.

Pat the chicken dry with paper towels; season with salt and pepper on both sides. In the multi-cooker, combine the seasoned chicken, sliced onion, orange juice, hot sauce, and spice blend. Stir to combine. Close and seal the lid. Turn to the high pressure cook function and set to 20 minutes. Once the chicken is cooked through*, let the lid naturally release 5 minutes, then manually release the lid. Using 2 forks, carefully shred into bite-sized pieces. Taste, then season with salt and pepper if desired.

*An instant-read thermometer should register 165°F.

Meanwhile, place the carrot pieces on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 15 to 17 minutes, or until browned and tender when pierced with a fork. Carefully transfer to a large bowl. Add the honey (kneading the packet before opening), pepitas, and sliced green tops of the scallions. Stir to combine. Taste, then season with salt and pepper if desired.

Meanwhile, in a medium pot, combine the rice, drained beans, sliced white bottoms of the scallions, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 16 to 18 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Makes 4 servings:

For each serving, in a large container combine: 

1/4 cooked rice and beans

1/4 dressed carrots

1/4 shredded chicken

Heat the finished sausage, sauce, and pasta in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the cheese.

Heat the finished chicken, carrots, rice, and beans in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the cilantro sauce.