Roll and stretch the pizza dough into a 6-inch round.
Lay the dough round in the air fryer, then brush with 1 teaspoon of the olive oil.
Arrange the mushrooms over the dough, followed by the thyme leaves.
Sprinkle with the smoked mozzarella and chile flakes.
Season with salt and black pepper, drizzle with the remaining 1 teaspoon olive oil, and cook at 350°F until the dough is cooked through and the cheese is melted and golden brown, about 8 minutes.
Roll and stretch the pizza dough into a 6-inch round.
Lay the dough round in the air fryer, then brush with 1 teaspoon of the olive oil.
Arrange the lamb crumbles over the dough and sprinkle with the cumin and paprika, followed by the olives and feta.
Season with salt and pepper, drizzle with the remaining 1 teaspoon olive oil, and cook at 350°F until the dough is cooked through and the meat is browned and crisp on top, about 8 minutes.
Roll and stretch the pizza dough into a 6-inch round.
Lay the dough round in the air fryer, then brush with 1 teaspoon of the olive oil.
Arrange the kale leaves over the dough, followed by the salami slices.
Sprinkle with the Asiago and mozzarella.
Season with salt and pepper, drizzle with the remaining 1 teaspoon olive oil, and cook at 350°F until the dough is cooked through and the cheese is melted and golden brown, about 8 minutes.
Tender air-fried carrots coated in a savoury-sweet glaze with agave, soy sauce, coriander and chilli. The glaze caramelizes around the carrots while fresh parsley adds a bright finish.
In a bowl, combine the agave syrup, soy sauce, oil, chile flakes, coriander, black pepper, and carrots and toss to coat evenly.
Transfer the carrots and dressing to a 7-inch round cake pan insert, metal cake pan, or foil pan.
Place the pan in the air fryer and cook at 375°F, stirring every 5 minutes, until the dressing is reduced to a glaze and the carrots are lightly caramelized and tender, about 20 minutes.
Remove the pan from the air fryer, transfer to a bowl, and sprinkle with the parsley before serving.
Notes & Wine Advice
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Serving Suggestions
Serve these glazed carrots warm as a side dish with roasted chicken, beef, pork or grilled foods. They also work well with rice, quinoa, grain bowls or a fresh salad. For a plant-based meal, combine them with tofu, legumes or other roasted vegetables.
Storage
Allow leftover carrots to cool and store them in an airtight container in the refrigerator for up to 3 days. Reheat them in the air fryer or a frying pan until thoroughly hot. Stir during reheating so the remaining glaze coats the carrots again.
Variations
Use honey instead of agave syrup for a slightly richer glaze, although the recipe will then no longer be vegan. Add extra chilli flakes for more heat or reduce them for a milder version. Fresh coriander can replace the parsley, and a little fresh lemon or lime juice can be added just before serving for extra freshness.
Wine Advice
A fresh Sauvignon Blanc works well with the sweet carrots, savoury soy sauce and fresh parsley. Its acidity provides a refreshing contrast to the caramelized glaze.
Sweet and savoury cherry tomatoes air-fried with pure maple syrup, fresh thyme and garlic until soft, concentrated and lightly caramelized. Serve them as a warm side dish, salad topping or flavourful snack.
Place the halved cherry tomatoes in a colander and season generously with kosher salt. Leave them to drain for 10 minutes. Arrange the tomatoes cut-side up in a round cake pan, 7-inch, metal cake pan or foil pan. Drizzle with the maple syrup followed by the vegetable oil. Sprinkle with the thyme leaves and minced garlic, then season with freshly ground black pepper. Place the pan in the air fryer and cook at 165°C for approximately 20 minutes, until the tomatoes are soft, collapsed and lightly caramelized. Serve directly from the pan or transfer to a serving plate and spoon the cooking juices over the tomatoes.
Notes & Wine Advice
Serving Suggestions
Serve the tomatoes warm as a side dish with grilled or roasted foods, or spoon them over a fresh salad. They are also delicious with goat cheese, toasted walnuts, crusty bread, rice or other grains. The concentrated tomatoes can even be served on their own as a sweet and savoury snack.
Storage
Allow leftover tomatoes to cool before transferring them with their cooking juices to an airtight container. Refrigerate for up to 3 days. Serve them cold or gently reheat them in the air fryer or a small frying pan.
Variations
Replace the thyme with fresh rosemary or oregano for a different herb flavour. Add a pinch of chilli flakes for gentle heat or a splash of balsamic vinegar for extra acidity. For a salad topping, combine the tomatoes with goat cheese and toasted walnuts.
Wine Advice
A fresh Sauvignon Blanc provides enough acidity to balance the sweet maple syrup and concentrated tomatoes. Serve it well chilled when the tomatoes accompany a salad or light summer meal.
Sticky Maple Tomatoes transform fresh cherry tomatoes into intensely flavoured little bites with a combination of maple syrup, thyme, garlic and gentle air-fryer heat. As the tomatoes cook, they soften and lose moisture while their natural sugars combine with the maple syrup to create a lightly caramelized finish. The result works equally well as a Side Dish, salad topping or savoury snack.
The inspiration for this preparation comes from maple-roasted tomatoes traditionally cooked slowly for several hours. Using the Airfryer dramatically shortens that process. The tomatoes still become soft and concentrated, but they are ready in around 20 minutes rather than requiring hours of slow roasting.
Why Drain the Tomatoes First?
Cherry tomatoes contain a considerable amount of water. Salting the cut tomatoes and leaving them in a colander for 10 minutes draws some of that moisture to the surface. This gives the air fryer less liquid to evaporate and helps concentrate the tomato flavour.
Arrange the tomatoes cut-side up after draining. This exposes their juicy interiors directly to the circulating heat and allows the maple syrup to remain on the surface instead of immediately running away from the tomatoes.
Maple Syrup and Tomatoes
Maple syrup may sound unusual with tomatoes, but tomatoes already contain natural sugars and acidity. A small amount of maple syrup strengthens their sweetness while the acidity keeps the finished dish from tasting like a dessert.
Fresh thyme and garlic move the flavour firmly back towards the savoury side. Black pepper adds a little warmth, while the vegetable oil helps the tomatoes roast and carries the flavours of the herbs and garlic.
Air Frying in a Small Pan
A small pan is essential because the tomatoes release flavourful juices while cooking. A round cake pan, metal pan or foil pan keeps those juices together with the maple syrup and oil instead of allowing them to drip through the air fryer basket.
During cooking, the tomatoes gradually collapse and the liquid becomes more concentrated. They are ready when their shape has softened considerably and the exposed surfaces show light caramelization. Different air fryers can cook at slightly different rates, so check them near the end of the stated cooking time.
Ways to Serve Sticky Maple Tomatoes
These tomatoes can accompany grilled chicken, beef, pork or other Vegetables. They also make an excellent addition to grain bowls and salads because both the tomatoes and their cooking juices can be spooned directly over the other ingredients.
For a simple salad, combine them with leafy greens, goat cheese and toasted walnuts. The creamy cheese and crunchy nuts contrast nicely with the soft tomatoes. They can also be spooned onto toasted bread for a quick appetizer or served as part of a larger Brunch.
Preparing and Storing Them
Sticky Maple Tomatoes are particularly good straight from the air fryer, when they are warm and the maple-infused juices remain fluid. However, they can also be prepared ahead and refrigerated.
Always keep the cooking liquid when storing leftovers because it contains much of the maple, garlic and thyme flavour. After refrigeration, the tomatoes can be eaten cold, brought to room temperature or gently reheated.
Food Safety
Wash fresh tomatoes before cutting them and use clean utensils and preparation surfaces. Refrigerate cooked leftovers promptly in a covered container. For current advice about washing, preparing and storing fresh produce safely, consult the U.S. Food and Drug Administration.
With only a few ingredients and a short cooking time, Sticky Maple Tomatoes are an easy way to give ordinary cherry tomatoes a completely different character. Sweet maple, savoury garlic, fragrant thyme and concentrated tomato flavour make them useful far beyond the traditional vegetable side dish.
Deep-fried okra is a childhood favorite, but it was always so greasy. The wonderful taste of okra was masked by a thick cornmeal breading and the oil itself, so I set out to make a more delicious version here. Dressed in just oil, salt, and pepper, okra in the air fryer cooks up extra crispy and flavorful, no breading needed. A simple peanut and chile sauce, inspired by West African stews that utilize okra as both a thickener and a vegetable, perfectly complements its bold, brilliant flavor.
In a bowl, toss the okra with 1 tablespoon of the oil and season with salt and pepper.
Transfer the okra to the air fryer and cook at 400°F, shaking the basket halfway through, until the okra is tender and lightly charred at the edges, about 16 minutes.
Meanwhile, in a small skillet, heat the remaining 1 tablespoon oil over medium-high heat.
Add the shallot, garlic, and chile and cook, stirring, until soft, about 2 minutes.
Stir in the tomato paste and cook for 30 seconds, then stir in the vegetable stock and peanut butter.
Reduce the heat to maintain a simmer and cook until the sauce is reduced slightly and thickened, 3 to 4 minutes.
Remove the sauce from the heat, stir in the lime juice, and season with salt and pepper.
Place the peanut sauce on a plate, then pile the okra on top and serve hot.
Brush the zucchini with half of the olive oil, place in the air fryer, and cook at 400°F, turning halfway through, until lightly charred on the outside and tender, about 15 minutes.
Meanwhile, in a small bowl, combine the remaining 1 tablespoon olive oil, the kimchi, cilantro, parsley, vinegar, chili-garlic sauce, and ginger.
Once the zucchini is finished cooking, transfer it to a colander and let it cool for 5 minutes.
Using your fingers, pinch and break the zucchini into bite-size pieces, letting them fall back into the colander.
Season the zucchini with salt and pepper, toss to combine, then let sit a further 5 minutes to allow some of its liquid to drain.
Pile the zucchini atop the kimchi sauce on a plate and sprinkle with more parsley to serve.
As many a city dweller or person without a backyard can lament, easy, frequent grilled food is a rare treat in the summer. But, in the air fryer, fresh corn doesn’t have to be such a rarity. Brushed with a little butter, it chars lightly and cooks up tender and crisp at the same time. It’s perfect eaten right off the cob, but even better in this side dish reminiscent of Mexican street corn, composed of the cob’s shorn kernels, copious cilantro leaves, and a spicy mayo.
Creamed spinach is one of my favorite steakhouse sides, but the amount of cream that goes into it often makes me not feel so well afterward. I developed this (unintentionally vegan) recipe to give me that same warm nourishing feeling, but without the dairy bloat. Tahini and lemon create a remarkably smooth texture for kale, which stands up to the bold flavors and high-heat cooking better than spinach. Serve this as a side dish for any roast meat, or to keep it vegan, serve it alongside Whole Maitake Mushrooms with Sesame Salt
In a large bowl, whisk together the tahini, lemon juice, olive oil, sesame seeds, garlic powder, and cayenne until smooth.
Add the kale leaves, season with salt and black pepper, and toss in the dressing until completely coated.
Transfer the kale leaves to a 7-inch round cake or pizza pan insert, metal cake pan, or foil pan.
Place the pan in the air fryer and cook at 350°F, stirring every 5 minutes, until the kale is wilted and the top is lightly browned, about 15 minutes.
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The technical storage or access is strictly necessary for the legitimate purpose of enabling the use of a specific service explicitly requested by the subscriber or user, or for the sole purpose of carrying out the transmission of a communication over an electronic communications network.
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