Prepare the Risotto Mixture:

• Heat the butter in a medium saucepan over medium heat.
• Cook the finely chopped onion and crushed garlic, stirring, for about 2 minutes or until the onion is softened.
• Add the Arborio rice and stir to coat it in the mixture.
• Pour in the dry white wine and cook, stirring, for about 2 minutes or until the wine evaporates.
• Stir in 1 cup of boiling vegetable broth until it’s absorbed.
• Continue adding the broth, 1 cup at a time, continuously stirring until it’s absorbed after each addition.
• This should take about 25 minutes for all the broth to be used, and the rice should be just cooked.
• Add the heavy whipping cream to the rice mixture and cook, stirring, for an additional 2 minutes.
• Remove the pan from heat and stir in the grated Parmesan and shredded mozzarella.
• Allow it to cool for 20 minutes.
• Stir in the egg yolks and season with salt and pepper.
• Spread the rice mixture over a parchment paper-lined tray and cool for another 15 minutes.
• Shape and Freeze the Risotto Balls:
• When the mixture is cool enough to handle, use wet hands to gently roll slightly rounded tablespoons of rice mixture into balls.
• Coat the rice balls in panko bread crumbs; the mixture will be delicate.
• Place the risotto balls on a tray and freeze them for 15 minutes to firm up.
• Preheat the Air Fryer:
• Preheat your 5- or 6-quart air fryer to 400°F for 3 minutes.

Air Fry the Risotto Balls:

• Spray the risotto balls generously with cooking spray.
• Carefully pull out the air fryer pan and basket and place half of the risotto balls in the basket.
• Slide the pan and basket back into the appliance.
• Keep the temperature set at 400°F and set the timer for 20 minutes.
• Cook the risotto balls, turning them halfway through the cooking time, until they are golden brown.
• Pull out the pan and basket and transfer the cooked risotto balls to a tray lined with paper towels; cover to keep warm.
• Repeat the cooking process with the remaining risotto balls.

Serve the Risotto Balls:

• Serve the risotto balls with mayonnaise and lemon wedges.

Each of the following recipes makes a delicious batch of potato wedges or fries with its own unique flavor.

All recipes are prepared in a preheated 5- or 6-quart air fryer at 400°F.

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Spicy Cajun Potato Wedges:

• Preheat the air fryer to 400°F for 3 minutes.
• Cut 2 pounds of unpeeled fingerling potatoes into wedges.
• In a large bowl, combine 2 tbsp olive oil, ½ tsp ground oregano, 2 tsp ground cumin, 1 tsp hot paprika, ½ tsp ground black pepper, 1 tsp ground coriander, and ¼ tsp chili powder.
• Add the potato wedges and toss to coat.
• Keep the temperature the same and set the timer for 15-20 minutes.
• Cook, turning the wedges once, until they are golden and cooked.
• Serve the wedges topped with oregano leaves and seasoned with salt.

Paprika Potato Wedges:

• Preheat the air fryer to 400°F for 3 minutes.
• Cut 2 pounds of Idaho potatoes into wedges.
• Place the wedges in a large bowl with 2 tbsp extra virgin olive oil, 3 tablespoons melted butter, and 2 tsp smoked paprika.
• Season with salt and toss to coat.
• Keep the temperature the same and set the timer for 15-20 minutes.
• Cook, turning the wedges once, until they are golden and cooked.
• Serve the wedges scattered with ½ cup finely grated Parmesan and with garlic mayonnaise.

Sweet Potato Wedges with Lime-Pepper Salt:

• Preheat the air fryer to 400°F for 3 minutes.
• Cut 2 pounds of sweet potatoes into wedges and toss with 2 tbsp olive oil.
• Keep the temperature the same and set the timer for 15-20 minutes.
• Cook, turning the wedges once, until they are golden and cooked.
• Combine 2 tsp lime zest, 2 tbsp salt flakes, and 1 tsp crushed red pepper flakes in a small heatproof bowl.
• Place this mixture in the air fryer for the last 3 minutes of cooking time to dry out the zest.
• Serve the sweet potato wedges scattered with the lime-pepper salt.

Lemon-Pepper Fries:

• Prepare a batch of Salted Fries (see below) but omit the salt.
• Combine 1 tbsp lemon zest, ½ tsp freshly ground black pepper, and 1 tsp salt flakes in a small bowl.
• Serve the hot fries sprinkled with the lemon-pepper mixture and provide lemon wedges.

Salted Fries:

• Cut 2 pounds of peeled russet potatoes lengthwise into ½-inch thick slices, then cut the slices lengthwise into ½-inch thick batons.
• Place the batons in a large bowl of cold water.
• Let them stand for 30 minutes, then drain and pat dry with paper towels.
• Toss the batons with 2 tbsp olive oil.
• Preheat the air fryer to 400°F for 3 minutes.
• Set the timer for 15-20 minutes.
• Cook the fries, turning them once, until they are golden and cooked.
• Serve the fries seasoned with salt.

Chile Garlic Fries:

• Prepare a batch of Salted Fries (as described above).
• Heat 2 tsp olive oil in a small frying pan and cook 2 sliced long red chiles until soft.
• Add 2 sliced cloves of garlic and cook, stirring, until fragrant.
• Serve the hot fries sprinkled with the chile mixture.
• Enjoy your choice of delicious air-fried potato wedges and fries!

• Preheat the Air Fryer: Preheat your 5- or 6-quart air fryer to 350°F (175°C) for 3 minutes.
• Prepare the Cauliflower Mixture: In a medium bowl, combine the onion, finely chopped cauliflower, crushed garlic, ground turmeric, ground ginger, and ¼ tsp of ground cinnamon.
• Spray the mixture with cooking spray.
• Air Fry the Cauliflower Mixture: Carefully pull out the air fryer pan and basket.
• Line the basket with parchment paper and place the cauliflower mixture in the basket.
• Slide the pan and basket back into the appliance.
• Maintain the temperature at 350°F and set the timer for 5 minutes to cook until the cauliflower is tender.
• Prepare the Filling: Transfer the cooked cauliflower mixture to a bowl.
• Add the crumbled feta, chopped almonds, and herbs to the bowl, then stir to combine.
• Allow the mixture to cool.
• You can also speed up the cooling process by spreading the mixture on a tray and placing it in the freezer for 5 minutes.
• Assemble the Triangles: Stack 2 sheets of fillo pastry together, spraying each layer with cooking spray.
• Cut the stacked pastry lengthwise into three strips.
• Place a heaped tablespoon of the cauliflower mixture in the corner of one pastry strip, leaving a ½-inch border.
• Fold the opposite corner of the pastry diagonally across the filling to form a triangle.
• Continue folding to the end of the pastry strip, maintaining the triangular shape.
• Place the fillo triangle, seam-side down, on a tray.
• Repeat with the remaining pastry sheets, cooking spray, and cauliflower mixture to make 18 fillo triangles.
• Spray the triangles with oil and dust them with extra cinnamon.
• Air Fry the Fillo Triangles: Place half of the fillo triangles in the basket.
• Maintain the temperature at 350°F and set the timer for 10 minutes.
• Allow them to cook.
• After 10 minutes, turn the triangles over and set the timer for an additional 10 minutes, or until the triangles are golden.
• Transfer the cooked fillo triangles to a wire rack.
• Repeat the cooking process with the remaining fillo triangles.

• Preheat your Air Fryer: Set your 5- or 6-quart air fryer to 340°F (170°C) and allow it to preheat for 3 minutes.
• Also, line a tray with parchment paper.
• Prepare Bagel Slices: Using a serrated knife, slice each bagel horizontally into either four slices (if pre-cut) or five slices (if uncut).
• Season and Brush Bagels: Lay the bagel slices on the parchment-lined tray.
• In a small bowl, combine the crushed garlic, chopped rosemary, and extra virgin olive oil.
• Brush this mixture generously over the bagel slices.
• Sprinkle with rosemary leaves, salt flakes, and freshly ground black pepper to taste.
• Air Fry the Bagel Slices: Carefully pull out the air fryer pan and basket.
• Lean half of the bagel slices against each other in the basket.
• Slide the pan and basket back into the air fryer.
• Maintain the temperature at 340°F and set the timer for 5 minutes.
• Cook the bagel slices until they become golden and crisp.
• Once done, transfer the crispy bagel slices to a tray to cool.
• Repeat the cooking process with the remaining bagel slices.

Dipper Variations:

• Smoky Tomato & Red Pepper Dippers: In a small bowl, whisk together 2 tbsp of tomato paste, 1 tsp of smoked paprika, ½ tsp of crushed red pepper flakes, and 2 cloves of crushed garlic.
• Add ½ cup of extra virgin olive oil and mix well.
• Brush this mixture over the bagel slices and sprinkle with 2 tsp of salt flakes.
• Continue with step 4 to air fry.
• Salt & Vinegar Dippers: Combine 2 tbsp of white wine vinegar and 2 tsp of salt flakes in a small screw-top jar.
• Shake well until the salt is dissolved.
• Add ½ cup of extra virgin olive oil and shake again to combine.
• Brush this mixture over the bagel slices, then continue from step 4.
• Season with extra salt flakes as desired.

• Preheat your 5- or 6-quart air fryer to 400°F for 3 minutes.
• In a mixing bowl, combine the ground beef, Parmesan cheese, panko bread crumbs, crushed fennel seeds, dried thyme, beaten egg, and crushed garlic.
• Season the mixture with salt and pepper to taste.
• Cut out a 9-inch round piece of parchment paper.
• Press the beef mixture over the parchment paper to form a 7¼-inch round meatzza base.
• Carefully pull out the air fryer pan and basket.
• Lower the meatzza base, with the parchment paper, into the basket.
• Slide the pan and basket back into the appliance.
• Keep the temperature set at 400°F and set the timer for 8 minutes.
• Cook until the base is fully cooked through.
• Lift the cooked meatzza base, still on the parchment paper, from the basket and drain off any excess liquid.
• Spread the meatzza base with pasta sauce, then top with mozzarella, zucchini, asparagus, mushrooms, and chorizo.
• Lower the meatzza, still on the parchment paper, back into the basket.
• Keep the temperature set at 400°F and set the timer for 10 minutes.
• Continue cooking until the vegetables and chorizo are fully cooked through.
• Serve the meatzza immediately, topped with fresh basil leaves.
• Enjoy your vegetable-packed meatzza!

For the Roasted Vegetables:

• Preheat a 5- or 6-quart air fryer to 400°F for 3 minutes.
• In a medium bowl, combine olive oil and honey.
• Add the broccoli and Brussels sprouts to the bowl and toss well to coat.
• Season with salt and pepper.
• Carefully pull out the air-fryer pan and basket, then place the broccoli and Brussels sprouts in the basket.
• Slide the pan and basket back into the appliance.
• Keep the temperature set at 400°F and set the timer for 8 minutes.
• Cook, stirring halfway through the cooking time, or until the vegetables are beginning to crisp at the edges.
• Place the kale leaves in the basket and spray them with cooking spray.
• Set the timer for 4 minutes and leave to cook.
• Place the garlic and prosciutto on top of the vegetables.
• Set the timer for 5 minutes and cook until the prosciutto is crisp.

For the Green Tahini:

• In a food processor, combine the tahini, lemon juice, extra virgin olive oil, and baby spinach leaves.
• Process until smooth.
• Add a little more water if necessary to achieve a drizzling consistency.
• Season with salt and pepper.

Assembly:

• Serve the roasted Brussels sprouts, broccoli, and kale mixture with crumbled prosciutto, drizzled with Green Tahini, and topped with chopped roasted almonds.

For the Corn:

• Cook the corn in their husks in a large saucepan of boiling salted water for 3 minutes or until almost tender.
• Drain and cool.
• Peel back the husks and remove and discard the silks.
• Tie the husks back with kitchen string.
• Preheat a 5- or 6-quart air fryer to 400°F for 3 minutes.
• Bend the husks back so the corn will fit in the air-fryer basket.
• Wrap just the husks in foil to prevent burning.
• Carefully pull out the air-fryer pan and basket and place half of the corn cobs in the basket.
• Keep the temperature set at 400°F and set the timer for 10 minutes.
• Leave to cook.
• Transfer the cooked corn to a plate.
• Repeat cooking with the remaining corn cobs.

For the Sriracha & Lime Butter:

• In a small food processor, process the softened butter until whipped.
• Add the sriracha and lime juice and process until smooth.

Assembly:

• Spread the Sriracha & Lime Butter on the hot corn.
• Top the corn with crumbled goat cheese, lime zest, cilantro leaves, and fried shallots.
• Serve with lime wedges.

Preparing the Blooming Onions:

• Slice ½ inch off the pointed end of each red onion, then peel them while keeping the root ends intact.
• Use a sharp knife to cut the onions into quarters, but not all the way down to the root.
• Make three more cuts in each quarter to create 16 evenly spaced cuts in the onions, taking care not to cut through the root.
• Use your fingers to gently separate the sections, forming “petals” to resemble blooming flowers.

For Coating and Frying:

• In a medium bowl, whisk together the milk and egg.
• In another medium bowl, combine the all-purpose flour, garlic powder, ground cumin, cayenne pepper, and dried oregano.
• Season with salt and pepper.
• Dip the prepared onions in the milk and egg mixture, then coat them thoroughly with the flour mixture.
• Preheat a 5- or 6-quart air fryer to 350°F for 3 minutes.
• Drizzle the coated onions with olive oil and lightly spray with olive oil cooking spray.
• Carefully pull out the air-fryer pan and basket, and place the coated onions in the basket.
• Slide the pan and basket back into the appliance, and keep the temperature set at 350°F.
• Set the timer for 10 minutes, rotating the basket halfway through the cooking time.
• Cook until the onions are golden.

Preparing the Cider Cheese Sauce:

• In a medium saucepan over medium heat, melt the butter.
• Add the all-purpose flour and cook, stirring for about 1 minute.
• Gradually add the milk, stirring continuously for about 3 minutes or until the mixture boils and thickens.
• Stir in the apple cider and cook for an additional minute.
• Remove the saucepan from the heat and whisk in the cream cheese, shredded cheddar cheese, mozzarella cheese, and whole-grain mustard until smooth.
• Season to taste.

Serving:

• Serve the blooming onions drizzled with the warm Cider Cheese Sauce.

Prepare the Loaf Pan:

• Grease a 4-inch x 8-inch loaf pan.
• Line the base and sides with parchment paper, ensuring the paper sits flush with the rim of the pan.

Mix the Wet Ingredients:

• In a medium bowl, use an electric mixer to beat the softened unsalted butter, brown sugar, and vanilla until the mixture becomes pale and fluffy.
• Beat in the eggs, one at a time, until just combined.
• Add the mashed bananas and pure maple syrup.

Combine the Dry Ingredients:

• Sift in the all-purpose flour, baking powder, baking soda, ground cinnamon, and sea salt flakes.
• Add the chopped roasted walnuts and stir with a large spoon until the mixture is combined.

Fill the Loaf Pan:

• Spoon the banana bread mixture into the prepared loaf pan and smooth the surface.

Preheat the Air Fryer:

• Preheat a 5- or 6-quart air fryer to 325°F for 3 minutes.

Air Fry the Banana Bread:

• Carefully pull out the air-fryer pan and basket.
• Place the loaf pan in the basket.
• Slide the pan and basket back into the appliance.
• Keep the temperature set at 325°F and set the timer for 10 minutes to cook the banana bread.

Add Banana Halves:

• Place the banana halves, cut-side up, on top of the banana bread.
• Cover the loaf pan with foil, then pierce the foil.
• Set the timer for 40 minutes and allow the banana bread to cook.
• Uncover the bread, set the timer for an additional 5 minutes, or until a skewer inserted into the center of the bread comes out clean.

Cool and Serve:

• Remove the loaf pan from the basket and allow the banana bread to sit in the pan for 10 minutes.
• Then, turn it top-side up onto a wire rack to cool.
• While the bread is still hot, scatter it with brown sugar.

Serve:

• Serve slices of maple banana bread topped with a dollop of ricotta and a drizzle of honey.

Prepare the Loaf Pan:

• Grease a 4-inch x 8-inch loaf pan.
• Line the base and sides with parchment paper, ensuring that the paper sits flush with the rim of the pan.

Mix the Wet Ingredients:

• In a medium bowl, use an electric mixer to beat the softened butter, brown sugar, and vanilla until the mixture becomes pale and fluffy.
• Beat in the eggs, one at a time, until just combined.
• Add the mashed bananas and maple syrup.

Combine the Dry Ingredients:

• Sift in the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt.
• Add the chopped roasted walnuts and stir with a large spoon until the mixture is combined.

Fill the Loaf Pan:

• Spoon the banana bread mixture into the prepared loaf pan and smooth the surface.

Preheat the Air Fryer:

• Preheat a 5- or 6-quart air fryer to 325°F for 3 minutes.

Air Fry the Banana Bread:

• Carefully pull out the air-fryer pan and basket.
• Place the loaf pan in the basket.
• Slide the pan and basket back into the appliance.
• Keep the temperature set at 325°F and set the timer for 10 minutes to cook the banana bread.

Add Banana Halves:

• Place the banana halves, cut-side up, on top of the banana bread.
• Cover the loaf pan with foil, then pierce the foil.
• Set the timer for 40 minutes and allow the banana bread to cook.
• Uncover the bread, set the timer for an additional 5 minutes, or until a skewer inserted into the center of the bread comes out clean.

Cool and Serve:

• Remove the loaf pan from the basket and allow the banana bread to sit in the pan for 10 minutes.
• Then, turn it top-side up onto a wire rack to cool.
• While the bread is still hot, scatter it with brown sugar.

Serve:

• Serve slices of banana bread topped with ricotta and drizzled with honey.