Prep time: 15 minutes

Cook time: 1 hour 30 minutes

Serving: 4 people

Ingredients:

1 lb. baby potatoes, cut into strips

2 tbsp olive oil

1 tsp cayenne pepper

Salt and pepper to taste

1/2 cup mayonnaise

2 tbsp lemon juice

2 cloves garlic, minced

Directions:

Preheat your sous vide machine to 185°F (85°C).

In a mixing bowl, combine the olive oil, cayenne pepper, salt, and pepper.

Add the potato strips and toss to coat.

Transfer the potato strips to a sous vide bag, sealing the bag, removing as much air as possible before sealing.

Place the bag in the sous vide machine and cook for 1 hour 30 minutes.

Make the mayo dressing while the potatoes are cooking.

Mix the mayonnaise, lemon juice, garlic powder, salt, and pepper in a small bowl.

Take the bag out of the sous vide machine and the potato strips after 1 hour 30 minutes have passed.

Grill or grill pan should be heated to medium-high.

The potato strips should be grilled for two to three minutes per side to get crispy and golden.

Cayenne Potato Strips should be served with Mayo

Dressing on the side for dipping.

Enjoy your perfectly cooked, spicy, and flavorful sous vide Cayenne Potato Strips with Mayo Dressing!

Prep time: 20 minutes

Cook time: 1 hour 30 minutes

Serving: 4 people

Ingredients:

4 large bell peppers

4 large carrots, peeled and grated

1/2 cup chopped mixed nuts (walnuts, almonds, cashews)

1/4 cup raisins

1/4 cup chopped fresh parsley

1 tbsp olive oil

Salt and pepper to taste

1 cup vegetable broth

Directions:

Preheat your sous vide machine to 185°F (85°C).

Cut off the tops of the bell peppers and remove the seeds and membranes. In a mixing bowl, combine the grated carrots, chopped mixed nuts, raisins, chopped parsley, olive oil, salt, and pepper.

Mix well. Stuff each bell pepper with the carrot and nut mixture.

Put the vegetable broth and the filled bell peppers in a sous vide bag. Remove as much air as you can before closing the bag.

Cook the bag in the sous vide machine for one and a half hours. Take the bag out of the sous vide machine and the filled bell peppers after 1 hour 30 minutes have passed.

Grill or grill pan should be heated to medium-high. The filled bell peppers should be grilled for two to three minutes on each side, or until browned and slightly softened.

As a main meal, serve the Carrot and Nut Stuffed Peppers with more parsley that has been cut on top.

Enjoy your sous vide-prepared, nutritious Carrot and Nut Stuffed Peppers that were cooked to perfection!

Prep time: 15 minutes

Cook time: 2 hours

Serving: 4 people

Ingredients:

4 large artichokes, trimmed and halved

4 cloves garlic, minced

1 lemon, juiced and zested

2 tbsp olive oil

Salt and pepper to taste

Directions:

Preheat your sous vide machine to 185°F (85°C).

In a mixing bowl, combine the minced garlic, lemon juice and zest, olive oil, salt, and pepper.

Place the artichoke halves in a sous vide bag, and pour the garlic and lemon mixture over them.

Seal the bag, removing as much air as possible before sealing.

Cook the bag in the sous vide machine for two hours.

Take the artichoke halves out of the sous vide bag after two hours have passed.

Grill or grill pan should be heated to medium-high. For 2-3 minutes on each side, grill the artichoke halves until browned and just beginning to soften.

Using more lemon zest as a garnish, serve the Lemon and Garlic Artichokes as a side dish or an appetizer.

Enjoy your wonderfully cooked Lemon and Garlic Artichokes that were prepared using the sous vide technique.