Ninja 2-Basket Air Fryer User Guide

Please make sure to read the enclosed Ninja® Owner’s Guide prior to using your unit.

2-BASKET AIR FRYER

QUICK

START

GUIDE

+ COOKING CHARTS

+ 15 IRRESISTIBLE RECIPES

Using DualZone

TM

Technology

SMART FINISH

Cooking 2 foods using 2 different functions, temps, or cook times?

Program each zone and use SMART SET to have both zones finish at the same time.

SMART FINISH MATCH COOK

STEP 1: Program Zone 1

• Place food in baskets.

• The unit defaults to Zone 1.

• Select a cooking function (e.g., AIR FRY).


STEP 2: Set Time & Temperature

• Use the TEMP arrows to set the temperature.

• Use the TIME arrows to set the time.

SMART FINISH


SMART FINISH MATCH COOK SMART FINISH MATCH COOK

MATCH COOK

• Select Zone 2.

• Select a cooking function (e.g., ROAST), and repeat Step 2.

• Air Broil is not available if programmed in Zone 1.


+

STEP 4: Begin Cooking

• Select SMART FINISH.

• Press START/PAUSE to begin cooking.

• The zone with the shorter cook time will display HOLD.


NOTE: To ensure a synchronized cook time completion, press the START/PAUSE button.

Refer to page 6 for further instructions.

2 NINJA® FOODI® 2-BASKET AIR FRYER

MATCH COOK

Cooking the same food in each zone?

Set Zone 1 and use MATCH COOK to automatically match settings to Zone 2.





• Select a cooking function (e.g., AIR FRY).

MATCH COOK





SMART FINISH MATCH COOK SMART FINISH MATCH COOK

• Select MATCH COOK.



NOTE: To pause a zone or cancel time in a zone, refer to page 6 for further instructions.

ninjakitchen.com

3

Using DualZone

TM

Technology — Cont.

Want to cook two foods, but don't want to do it back to back?

Fill both zones and manually program each zone so they start at the same time.





MATCH COOK




SMART FINISH


MATCH COOK

MATCH COOK

• Repeat Steps 1 and 2 for Zone 2.

• Air Broil is not available if programmed in Zone 1.

+




NOTE: To pause a zone or cancel time in a zone, refer to page 6 for further instructions.


Using A Single Zone

Only cooking one thing?

Fill a single zone and use it like a traditional air fryer.





MATCH COOK

NOTE: If you would like to cook in Zone 2 only, first select Zone 2, then select a function.





MATCH COOK


4 NINJA® FOODI® 2-BASKET AIR FRYER ninjakitchen.com

5

Pausing and Ending the Cook Times

Pausing Time in a Single Zone

(While Both Zones are Running)

STEP 1: Pausing a Single Zone

• Select the zone you want to pause (e.g., Zone 1).

• Press the START/PAUSE button.


NOTE: In SMART FINISH mode, we recommend pressing the START/PAUSE button to pause both zones. Pausing only one zone will impact a synchronized finish time.

STEP 2: Resume Cooking

• To resume cooking, press the START/PAUSE button again.

MATCH COOK SMART FINISH

Ending the Cook Time in One Zone

(While Using Both Zones)


STEP 1: Select Zone

• Select the zone you want to stop cooking in

(e.g., Zone 1).


STEP 2: Adjust Time

• Press the down TIME arrow.

• Bring down the time to 0.

STEP 3: Resume Cooking


• After 3 seconds, END will appear on the display.

• Cooking will continue in the other zone.


READY TO

START COOKING?

Learn how to make complete meals that are done at the same time.

FLIP TO FIND:

Single Zone & DualZone

TM

Technology Cooking Charts

8

SMART FINISH Recipe Charts 14

15 Irresistible Recipes 16

ninjakitchen.com

7

Air Fry Cooking Chart

NOTE: Don't see the food you're looking for in the charts below? Find a similar food, and decrease cook time by 25%. For frozen foods, decrease the cook time on the packaging by

25%. For best results, check on food often, increasing cook time if necessary.

INGREDIENT AMOUNT PER ZONE PREPARATION TOSS IN OIL

VEGETABLES

Asparagus

Beets

Bell peppers

(for roasting)

Broccoli

Brussels sprouts

Butternut squash

Carrots

Cauliflower

Corn on the cob

Green beans

Kale (for chips)

Mushrooms

Potatoes, russet

Potatoes, sweet

Zucchini

1 bunch

6–7 small

3 small peppers

1 head

1 lb

1 1 /

2

lbs

1 lb

1 head

2 ears, cut in half

1 bag (12 oz)

5 cups, packed

8 oz

1 1

1 1

/

2

lbs

1 lb

1 lb

3 whole (6–8 oz)

/

1 lb

2

lbs

3 whole (6–8 oz)

Whole, stems trimmed

Whole

Whole

Cut in 1-inch florets

Cut in half, stem removed

Cut in 1–2-inch pieces

Peeled, cut in 1 /

2

-inch pieces

Cut in 1-inch florets

Husks removed

Trimmed

Torn in pieces, stems removed

Rinsed, cut in quarters

Cut in 1-inch wedges

Hand-cut fries*, thin

Hand-cut fries*, thick

Pierced with fork 3 times

Cut in 1-inch chunks

Pierced with fork 3 times

Cut in quarters lengthwise, then cut in 1-inch pieces

2 tsp

None

None

1 Tbsp

POULTRY

Chicken breasts

2 breasts (

4 breasts (

3

1

/

4

–1

/

2

– 3 /

1 /

4

2

lbs each)

lb each)

2 thighs (6–10 oz each)

4 thighs (4–8 oz each)

2 lbs

Bone in

Boneless

Bone in

Brushed with oil

Brushed with oil

Brushed with oil

Chicken thighs

Chicken wings

FISH & SEAFOOD

Crab cakes

Lobster tails

2 cakes (6–8 oz each)

4 tails (3–4 oz each)

Boneless

Drumettes & flats

None

Whole

Brushed with oil

1 Tbsp

Brushed with oil

None

Salmon fillets 3 fillets (4 oz each) None Brushed with oil

Shrimp 1 lb Whole, peeled, tails on 1 Tbsp

* After cutting potatoes, allow raw fries to soak in cold water for at least 30 minutes to remove unnecessary starch.

Pat fries dry. The drier the fries, the better the results.


1 Tbsp

1 Tbsp

1 Tbsp

1 Tbsp

2 Tbsp

1 Tbsp

1 Tbsp

None

1 Tbsp

1 Tbsp

1 /

2

–3 Tbsp, canola

1 /

2

–3 Tbsp, canola

None

1 Tbsp

None

TEMP

390°F

390°F

390°F

400°F

400°F

400°F

400°F

400°F

400°F

390°F

400°F

390°F

390°F

390°F

390°F

390°F

300°F

390°F

390°F

390°F

390°F

390°F

390°F

390°F

390°F

390°F

400°F

390°F

SINGLE ZONE when cooking in one zone — not using the other zone.

DUALZONE when cooking in both zones — same or different foods.

8–12 mins

30–35 mins

10–15 mins

8–10 mins

15–20 mins

20–25 mins

13–16 mins

17–20 mins

12–15 mins

8–10 mins

7–9 mins

7–9 mins

20–22 mins

20–24 mins

19–24 mins

30–35 mins

15–20 mins

36–42 mins

15–18 mins

20–25 mins

35–40 mins

15–20 mins

15–17 mins

20–25 mins

35–40 mins

25–30 mins

20–25 mins

18–20 mins

10–15 mins

15–20 mins

13–15 mins

35–38 mins

30–35 mins

35–40 mins

37–40 mins

30–35 mins

40–45 mins

25–28 mins

For best results, shake or toss often.

To pause both zones while using

SMART FINISH press the

START/PAUSE button.

To pause an individual zone while both zones are cooking, press the zone you would like to pause, then press the

START/PAUSE button.

To resume cooking, press START/PAUSE again.

Use these cook times as a guide, adjusting to your preference.

Shake your food

We recommend shaking your food at least twice during the cooking cycle for best results.

OR

Toss with silicone-tipped tongs

25–30 mins

22–24 mins

22–28 mins

18–22 mins

18–22 mins

5–10 mins

5–8 mins

7–12 mins

7–10 mins

30–35 mins

25–28 mins

26–29 mins

25–28 mins

43–47 mins

10–13 mins

15–18 mins

13–17 mins

10–13 mins ninjakitchen.com

9

Air Fry Cooking Chart, continued

NOTE: Don't see the food you're looking for in the charts below? Find a similar food, and decrease cook time by 25%. For frozen foods, decrease the cook time on the packaging by

25%. For best results, check on food often, increasing cook time if necessary.

AMOUNT PER ZONE PREPARATION TOSS IN OIL INGREDIENT

BEEF

Burgers

Steaks

PORK

Bacon

2 quarter-pound patties, 80% lean

2 steaks (8 oz each)

1/2 inch thick

Whole

None

Brushed with oil

Brushed with oil

None

Pork chops

Pork tenderloins

Sausages

FROZEN FOODS

Chicken cutlets

Chicken nuggets

Fish fillets

Fish sticks

French fries

French fries

Mozzarella sticks

Pot stickers

Pizza rolls

Popcorn shrimp

Sweet potato fries

Tater tots

Onion Rings

3 strips, cut in half

2 thick-cut, bone-in chops

(10–12 oz each)

2 boneless chops (8 oz each)

1 lb

5 sausages

3 cutlets

1 box (12 oz)

1 box (6 fillets)

18 fish sticks (11 oz)

1 lb

2 lbs

1 box (11 oz)

2 bags (10.5 oz)

1 bag (20 oz, 40 count)

1 box (14–16 oz)

1 lb

1 lb

10 oz

Bone in

Boneless

None

None

None

None

None

None

None

None

None

None

None

None

None

None

None

Brushed with oil

Brushed with oil

Brushed with oil

None

None

None

None

None

None

None

None

1 Tbsp

None

None

None

None

None

TEMP

390°F

390°F

350°F

390°F

390°F

375°F

390°F

400°F

390°F

390°F

390°F

400°F

400°F

375°F

390°F

390°F

390°F

390°F

375°F

375°F



8–10 mins

10–20 mins

8–10 mins

15–17 mins

14–17 mins

15–20 mins

7–10 mins

18–21 mins

10–13 mins

14–16 mins

10–13 mins

18–22 mins

32–36 mins

8–10 mins

12–14 mins

12–15 mins

9–11 mins

20–22 mins

18–22 mins

13–16 mins

10–13 mins

14–18 mins

9–12 mins

23–27 mins

17–20 mins

25–30 mins

17–22 mins

20–25 mins

18–21 mins

17–22 mins

16–19 mins

28–32 mins

50–55 mins

10–12 mins

16–18 mins

15–18 mins

14–18 mins

30–32 mins

25–27 mins

18–22 mins

For best results, shake or toss often.

To pause both zones while using

SMART FINISH , press the

START/PAUSE button.

To pause an individual zone while both zones are cooking, press the zone you would like to pause, then press the

START/PAUSE button.

To resume cooking, press START/PAUSE again.

Use these cook times as a guide, adjusting to your preference.

Shake your food

We recommend shaking your food at least twice during the cooking cycle for best results.

OR

Toss with silicone-tipped tongs


11

Dehydrate Chart

INGREDIENTS

FRUITS & VEGETABLES

Apples

Asparagus

Bananas

Beets

Eggplant

Fresh herbs

Ginger root

Mangoes

Mushrooms

Pineapple

Strawberries

Tomatoes

MEAT, POULTRY, FISH

Beef jerky

Chicken jerky

Turkey jerky

Salmon jerky

PREPARATION

Cored, cut in 1 /

8

-inch slices, rinsed in lemon water, patted dry

Cut in 1-inch pieces, blanched

Peeled, cut in 3 /

8

-inch slices

Peeled, cut in 1 /

8

-inch slices

Peeled, cut in 1 /

4

-inch slices, blanched

Rinsed, patted dry, stems removed

Cut in 3 /

8

-inch slices

Peeled, cut in 3 /

8

-inch slices, pit removed

Cleaned with soft brush (do not wash)

Peeled, cored, cut in 3 /

8

– 1 /

2

-inch slices

Cut in half or in 1 /

2

-inch slices

Cut in 3 /

8

-inch slices or grated; steam if planning to rehydrate

Cut in 1 /

4

-inch slices, marinated overnight

Cut in 1 /

4


Cut in 1 /

4


Cut in 1 /

4


TEMP



TIMES ARE THE SAME FOR BOTH ZONES

135°F 7–8 hours

135°F 6–8 hours

135°F

135°F

135°F

8–10 hours

6–8 hours

6–8 hours

135°F

135°F

135°F

135°F

135°F

135°F

135°F

4 hours

6 hours

6–8 hours

6–8 hours

6–8 hours

6–8 hours

6–8 hours

150°F

150°F

150°F

150°F

5–7 hours

5–7 hours

5–7 hours

3–5 hours


13

Using DualZone

TM

Technology: SMART FINISH

SMART FINISH eliminates the need for back-to-back cooking. Now you can cook two different foods with two different cook times, and watch as they finish at the same time.

Simply program each zone, and let the SMART FINISH feature do the rest.

CHOOSE ANY TWO

RECIPE

Crab Cakes

ADD ONE RECIPE PER ZONE

AMOUNT

2 crab cakes

Balsamic Roasted Tomatoes 2 pints cherry tomatoes

2–3 boneless pork chops (4 oz each) Maple Sage Pork Chops

Cajun Russet Potatoes 4 medium potatoes, diced

Classic Meatloaf 1 lb meatloaf mix (beef, pork, veal)

Green Beans with Almonds 1 lb green beans, ends trimmed

3 salmon fillets (6 oz each) Miso Glazed Salmon

Honey Hazelnut Brussels Sprouts 1 lb Brussels sprouts, cut in half

Buffalo Chicken Thighs

Plant Based "Meat" Burger

Mediterranean Cauliflower

French Fries

4 boneless skin-on chicken thighs (4–5 oz each)

1 lb plant-based ground "meat" (4 4-oz patties)

1 head cauliflower, cut in

1 lb French fries

1 /

2

-inch florets

NOTE: For your own best results, start checking food for doneness 2 minutes before cook time is complete. Stop cooking at any time if the desired level of crispiness has been achieved, but make sure any raw proteins have reached a food-safe temperature.


NOTE: For all recipes in this chart, season with salt and pepper as desired.

MIX OR COMBINE THESE INGREDIENTS

Brush with melted butter

FUNCTION

Air Fry

SET BOTH ZONES

AND USE SMART FINISH

TEMP/TIME

390°F | 15 minutes

1 /

2

cup balsamic vinegar

1 Tbsp canola oil

1 Tbsp canola oil

1 Tbsp maple syrup

2 Tbsp canola oil

2 Tbsp Cajun seasoning

1 /

4

cup ketchup, 1 /

4

cup yellow mustard,

1

1 egg, 1 /

2

cup panko breadcrumbs,

/

4

cup Parmesan cheese

1

2 Tbsp canola oil

/

2

cup sliced almonds

2 Tbsp miso paste, 1 teaspoon canola oil

Rub onto salmon

2 Tbsp canola oil, 1 /

4

cup honey,

¹/₂ cup chopped hazelnuts

1 cup buffalo sauce, toss with chicken

Roast

Roast

Air Fry

Air Fry

Air Fry

Air Fry

Air Fry

Air Fry

390°F | 15 minutes

390°F | 17–20 minutes

400°F | 30 minutes

330°F | 35 minutes

390°F | 15 minutes

390°F | 15 minutes

390°F | 23 minutes

400°F | 27 minutes

1 Tbsp minced garlic, 1 Tbsp minced onion Air Fry 375°F | 20 minutes

1 /

2

cup tahini, 2 Tbsp canola oil

Season as desired

Air Fry

Air Fry

390°F | 35 minutes

400°F | 30 minutes ninjakitchen.com

15

TORTELLINI ALFREDO BAKE

& ROASTED GARLIC BROCCOLI

PREP: 10 MINUTES | TOTAL COOK TIME: 15 MINUTES | MAKES: 4–6 SERVINGS

INGREDIENTS

1 head broccoli, cut in 1 /

2

-inch florets

1 tablespoon olive oil

4 cloves garlic, peeled, minced

1 1 /

2

teaspoons kosher salt, divided

1 jar (15 ounces) alfredo sauce

3 /

4

cup water

3 /

4

teaspoon ground black pepper

1 pound frozen plain tortellini

1 /

3

cup panko bread crumbs

6 ounces shredded mozzarella cheese, divided

2 sprigs fresh basil, torn

DIRECTIONS

1 In a medium bowl, toss broccoli with olive oil, minced garlic, and 1 teaspoon salt.

2 In a separate bowl, whisk together alfredo sauce, water, 1 /

2

teaspoon salt, pepper, and half the mozzarella cheese.

Place tortellini and sauce in the Zone 1 basket

(without a crisper plate installed). Sprinkle the panko bread crumbs and remaining mozzarella evenly over the top, then insert basket in unit. Install a crisper plate in the

Zone 2 basket, then place broccoli in the basket and insert basket in unit.

4 Select Zone 1, select BAKE, set temperature to

350°F, and set time to 15 minutes. Select Zone

2, select ROAST, set temperature to 400°F, and set time to 15 minutes. Press the

START/PAUSE button to begin cooking.

5 When the Zone 1 time reaches zero, check tortellini for doneness (they should be al dente).

Gently transfer to a serving dish, keeping most of the bread crumbs and cheese on top.

Garnish with torn basil leaves.

6 When the Zone 2 time reaches zero, transfer broccoli to a serving bowl and serve with tortellini.

SPICY ITALIAN SAUSAGE,

BELL PEPPER & ONION SUBS

PREP: 10 MINUTES | TOTAL COOK TIME: 18 MINUTES | MAKES: 5 SERVINGS

INGREDIENTS

1 /

2

yellow onion, peeled, thinly sliced

1 red bell pepper, thinly sliced

1 green bell pepper, thinly sliced

1 /

2

teaspoon kosher salt

1 /

4


1 tablespoon canola oil

5 uncooked spicy Italian sausage links

5 sub rolls

DIRECTIONS

Toss together onions, bell peppers, salt, black pepper, and canola oil in a bowl.

Install a crisper plate in both baskets. Place sausages in the Zone 1 basket, then insert basket in unit. Place onion and bell peppers in the Zone 2 basket, then insert basket in unit.

Select Zone 1, select AIR FRY, set temperature to 390°F, and set time to 18 minutes. Select

MATCH COOK to match Zone 2 settings to

Zone 1. Press the START/PAUSE button to begin cooking.

When cooking is complete, remove baskets from unit. Divide the onion and bell peppers between the buns, then place sausages in buns and serve.


17

AIR FRYER DOUGHNUTS


INGREDIENTS

1 cup granulated sugar

2 tbsp ground cinnamon

1 can refrigerated flaky buttermilk biscuits

1 /

4

cup ( 1 /

2

stick) unsalted butter, melted

DIRECTIONS

1 In a small shallow bowl, mix together sugar and cinnamon and set aside.

2 Remove the biscuits from the can, separate them, and place them on a cutting board. Use a 1-inch round biscuit cutter (or similarly-sized bottle cap) to cut holes out of the center of each biscuit.

3 Install a crisper plate in both baskets. Place 4 donuts in a single layer in each basket.

4 Select Zone 1, select AIR FRY, set temperature to 360°F, and set time to 10 minutes. Select


Zone 1. Select START/PAUSE to begin.

5 Once timer has finished, remove donuts from drawers.

6 Dip both sides of the warm donuts into the melted butter, place in the cinnamon sugar, and flip to coat both sides. Serve warm.

7 Repeat step 4–6 to cook the donut holes.

Set time for 5 minutes.

8 Alternatively, donuts can be topped with a powdered sugar glaze or a chocolate glaze with toppings of choice such as sprinkles.

JERK-RUBBED PORK LOIN

WITH CARROTS & SAGE

PREP: 10 MINUTES | MARINATE: 10 MINUTES–8 HOURS

TOTAL COOK TIME: 25 MINUTES | MAKES: 4 SERVINGS

INGREDIENTS

1 1 /

2

pounds pork loin

3 teaspoons canola oil, divided

2 tablespoons jerk seasoning

1 pound carrots, peeled, cut in 1-inch pieces

1 tablespoon honey

1 /

2


1 /

2

teaspoon fresh chopped sage

DIRECTIONS

Place pork loin in a pan or high-walled dish.

Blot pork dry with a paper towel. Use your hands to rub 2 teaspoons canola oil evenly over pork. Then use your hands to rub the jerk seasoning evenly over it. Wrap pork loin in plastic wrap or seal in a plastic bag and allow to marinate for a minimum of 10 minutes or up to

8 hours in the refrigerator.

In a medium bowl, toss carrots with remaining canola oil and 1 /

2

teaspoon salt.

Install a crisper plate in both baskets. Place marinated pork loin in the Zone 1 basket, then insert basket in unit. Place parsnips in the

Zone 2 basket, then insert basket in unit.


Zone 2, select AIR FRY, set temperature to

390°F, and set time to 16 minutes. Select

SMART FINISH. Press the START/PAUSE button to begin cooking.

When zones have finished cooking, check pork loin for doneness. Cooking is complete when the internal temperature of the loin reaches 145°F on an instant-read thermometer.

Transfer pork loin to a plate or cutting board and let rest for at least 5 minutes.

Transfer parsnips to a bowl and combine with sage.

When resting is complete, cut pork loin into slices of your desired thickness and serve with parsnips.


19

CHILI CHEESE DOG FLATBREADS

WITH FRENCH FRIES


INGREDIENTS

2 pieces naan flatbread or prepared pizza crust, trimmed to fit on broil rack

2 /

3

cup canned prepared chili, divided

4 slices American cheese, divided

4 hotdogs (2 ounces each), cut in

1-inch pieces, divided

1 pound frozen French fries

Ketchup, as desired

Mustard, as desired

DIRECTIONS

1 Spread half the chili evenly over one of the flatbreads. Place two slices of cheese over the chili, then top with half of the hotdog slices.

2 Repeat step 1 with remaining flatbread, chili, cheese, and hotdogs.

3 Install the broil rack in the Zone 1 basket

(without the crisper plate installed). Place one flatbread on the rack and insert basket in unit.

Install a crisper plate in the Zone 2 basket and place fries in the basket. Insert basket in unit.

4 Select Zone 1, select AIR BROIL and set time to 12 minutes. Next, select Zone 2, select AIR

FRY, set temperature to 400°F and set time for 28 minutes. Select SMART FINISH. Press

START/PAUSE to begin cooking.

5 When 13 minutes remain on the Zone 2 timer, remove basket and shake fries. Reinsert basket to continue cooking.

6 When 6 minutes remain on the Zone 1 timer, press START/PAUSE, remove basket, then remove flatbread from rack using a silicone spatula. Place uncooked flatbread on rack, reinsert basket, and press START/PAUSE to resume cooking.

7 When cooking is complete, top flatbreads with ketchup and mustard as desired and serve with French fries.

CHICKEN FRIED PORK WITH

SWEET POTATO FRIES


INGREDIENTS

1 cup all-purpose flour

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon kosher salt

1 teaspoon ground black pepper

2 large eggs

2–4 uncooked boneless pork chops, cut in half lengthwise, pounded ½ inch thick

1 pound frozen sweet potato fries

DIRECTIONS

1 Place flour, paprika, garlic powder, salt, and pepper in a bowl and mix well.

2 Place eggs in a shallow bowl and whisk thoroughly for 60 seconds. Place seasoned flour in a second shallow bowl.

3 Working one at a time, dredge the pork chops in egg, then in seasoned flour, then again in egg, then again in flour. Set aside.

Install a crisper plate in both baskets. Place pork chops in the Zone 1 basket, then insert basket in unit. Place sweet potato fries in the


5 Select AIR FRY, set temperature to 400°F, and set time to 15 minutes. Select Zone 2, select

AIR FRY, set temperature to 390°F, and set time to 31 minutes. Select SMART FINISH. Press the

START/PAUSE button to begin cooking.

When the Zone 2 time reaches 10 minutes, press START/PAUSE and remove basket from unit and shake basket for 10 seconds. Reinsert basket and press START/PAUSE to continue cooking.

7 When the Zone 1 time reaches 7 minutes, press

START/PAUSE and remove basket from unit and flip pork chops using silicone-tipped tongs.

Reinsert basket and press START/PAUSE to continue cooking.

9 When cooking is complete, transfer pork chops to a plate. Serve with sweet potato fries.


21

SWEET POTATO SAUSAGE HASH


INGREDIENTS

1 1 /

2

pounds sweet potatoes, peeled, diced into 1 /

2

-inch pieces

1 tablespoon minced garlic

1 teaspoon kosher salt plus more, as desired

Ground black pepper, as desired

2 tablespoons canola oil

1 tablespoon dried sage

1 pound uncooked mild ground breakfast sausage

1 /

2

large onion, peeled, diced

1 /

2

teaspoon ground cinnamon

1 teaspoon chili powder

4 large eggs, poached or fried

(optional)

DIRECTIONS

In a bowl, toss sweet potatoes with garlic, salt, pepper, and canola oil.

Install a crisper plate in the Zone 1 basket, then place potatoes in the basket and insert basket in unit. Spread out the ground sausage in the Zone 2 basket (without a crisper plate installed), then insert basket in unit.


Zone 2, select ROAST, set temperature to



When the Zone 1 and Zone 2 times reach

10 minutes, press START/PAUSE and remove baskets from unit and shake for 10 seconds.

In Zone 1, stir in half the sage. In Zone 2, add onion and stir to combine. Once complete, press

START/PAUSE and reinsert baskets to continue cooking

When cooking is complete, remove both baskets from the unit and add potatoes to the sausage mixture. Add cinnamon, sage, chili powder, and salt as desired and mix thoroughly.

When cooking is complete, stir hash, then serve immediately with a poached or fried egg on top, if desired.

CHICKEN TENDERS & CURLY FRIES


INGREDIENTS

1 pound frozen chicken tenders

1 pound frozen curly French fries

Dipping sauces of your choice

DIRECTIONS

1 Install a crisper plate in both baskets. Place chicken tenders in the Zone 1 basket, then insert basket in unit. Place curly French fries in the Zone 2 basket, then insert basket in unit.





3 When the Zone 1 and 2 times reach 8 minutes, press START/PAUSE to pause the unit. Remove the baskets from unit and shake for 10 seconds.

Reinsert baskets in unit and press START/PAUSE to resume cooking.

4 When cooking is complete, serve immediately with your favorite dipping sauces.


TIP: If you're not a fan of sausage, you can replace with your favorite meatless option or chicken sausage alternative.

ninjakitchen.com

23

MAPLE-GLAZED TURKEY BREASTS

& GREEN BEAN CASSEROLE


INGREDIENTS

TURKEY

2 tablespoons pure maple syrup, warmed


1/2 tablespoon smoked paprika

1 teaspoon kosher salt

1/2 teaspoon ground black pepper

1 uncooked split turkey breast

(2 pounds), fat trimmed, bone removed

GREEN BEAN CASSEROLE

1 bag (16 oz) French-style frozen green beans

1 can (10.5 ounces) cream of mushroom soup

1/2 cup milk

Kosher salt and ground black pepper, to taste

1 cup store-bought crispy fried onions, divided

DIRECTIONS

1 In a bowl, stir together the maple syrup and all turkey breast seasonings. Toss turkey breasts in the mixture.

2 In a separate bowl, whisk together the mushroom soup, milk, salt, and pepper for the green bean casserole. Add green beans and

1/2 cup fried onions and toss together.

Install a crisper plate in the Zone 1 basket, then place turkey breasts in the basket and insert basket in unit. Place green bean mixture in the Zone 2 basket (without a crisper plate installed), then insert basket in unit.





5 When the Zone 1 and Zone 2 times reach 15 minutes, remove Zone 1 basket from unit and flip turkey breasts using silicone-tipped tongs.

Reinsert basket to continue cooking. Remove

Zone 2 basket from unit and stir green bean mixture then cover the top with remaining onions. Reinsert basket to continue cooking.

6 When the Zone 1 time reaches zero, check turkey breasts for doneness. Cooking is complete when their internal temperature reaches at least 165°F on an instant-read thermometer. Serve green bean casserole with the turkey breasts.

GARLIC SHRIMP & BLISTERED

ROSEMARY TOMATOES


INGREDIENTS

1 pound uncooked large shrimp, peeled, deveined

10 cloves garlic, peeled, finely chopped

2 teaspoons dried thyme

1/2 tablespoon chili powder


Kosher salt, as desired


2 pints cherry tomatoes

1 tablespoon dried rosemary

DIRECTIONS

In a bowl, toss shrimp with garlic, thyme, chili powder, 1 tablespoon canola oil, salt, and pepper.

In a separate bowl, toss tomatoes with remaining oil, rosemary, salt, and pepper.

Install a crisper plate in both baskets. Place shrimp in the Zone 1 basket, then insert basket in unit. Place tomatoes in the Zone 2 basket, then insert basket in unit.


Select MATCH COOK to match Zone 2 settings to Zone 1. Press the START/PAUSE button to begin cooking.

When the Zone 1 and Zone 2 times reach

5 minutes, press START/PAUSE to pause the unit. Remove the baskets from unit and shake for 10 seconds. Reinsert baskets in unit and press START/PAUSE to resume cooking.

When cooking is complete, serve immediately over salad greens or toasted bread.


25

ROASTED SALMON &

PARMESAN ASPARAGUS


INGREDIENTS

2 tablespoons Montreal

Steak Seasoning

3 tablespoons brown sugar

3 uncooked salmon fillets

(6 ounces each)

2 tablespoons canola oil, divided

1 pound asparagus, ends trimmed

Kosher salt, as desired


1/4 cup shredded Parmesan cheese, divided

DIRECTIONS

1 In a small bowl, mix together steak seasoning and brown sugar.

2 Rub tops of each salmon fillet with 1 teaspoon oil, then cover fillets generously with sugar mixture. Set aside.

3 In a bowl, toss asparagus with remaining 1 tablespoon oil, salt, and pepper.

4 Install a crisper plate in both baskets. Place the fillets in the Zone 1 basket, skin side down, then insert basket in unit. Place the asparagus in the


5 Select Zone 1, select ROAST, set temperature to 390°F, and set time to 17 minutes. Select


Zone 1. Press the START/PAUSE button to begin cooking.

6 When the Zone 2 time reaches 7 minutes, remove basket from unit and flip asparagus using silicone-tipped tongs. Reinsert basket to continue cooking.

7 When the Zone 2 time reaches 2 minutes, remove basket from unit and sprinkle half the parmesan cheese over the asparagus and give the basket a light toss. Reinsert basket to continue cooking.

When cooking is complete, transfer fillets and asparagus to a serving plate. Sprinkle the remaining Parmesan cheese over the asparagus and serve.

CHEESY SPINACH STUFFED

MUSHROOMS & VEGETABLE MEDLEY


INGREDIENTS

MUSHROOMS

1 (12 oz) bag frozen chopped spinach, defrosted

1 /

4

cup cream cheese

1 /

4

cup shredded parmesan cheese

1 /

2

cup shredded mozzarella cheese, divided

1 tablespoon minced garlic

1 /

2


1 /

2


2 large portobello mushrooms, cleaned, stems removed

VEGETABLE MEDLEY

1 zucchini, diced in 1 /

2

inch pieces

1 red bell pepper, diced in 1 /

2

inch pieces

1 onion, sliced in wedges and petals seperated


1 tablespoon dried thyme

Kosher salt and ground black pepper, to taste

DIRECTIONS

1 Wrap spinach in a cotton towel or paper towels and squeeze out excess liquid.

2 In a bowl, mix together cream cheese, parmesan cheese, 1 /

4

cup mozzarella cheese, garlic salt, and pepper. Add spinach and mix well.

3 Fill the mushrooms with the spinach and cheese mixture.

4 In a separate bowl, combine all vegetable medley ingredients and toss well.

5 Install a crisper plate in both baskets. Place prepared mushrooms in the Zone 1 basket, then insert basket in unit. Place vegetables in the Zone 2 basket, then insert basket in unit.

6 Select Zone 1, select ROAST, set temperature to 360°F, and set time to 15 minutes. Select




7 When the Zone 1 and Zone 2 times reach

10 minutes, press START/PAUSE to pause the unit. Remove the Zone 2 basket from unit and shake for 10 seconds. Reinsert basket in unit and press START/PAUSE to resume cooking.

8 When cooking is complete, serve immediately.


27

BUFFALO TOFU WITH CHEESY

RANCH BROCCOLI

PREP: 5 MINUTES | TOTAL COOK TIME: 35 MINUTES

MAKES: 3 SERVINGS

INGREDIENTS

1 container (14 ounces) extra firm tofu, cut into 1 /

4

-inch pieces

1 /

2

cup buffalo sauce, divided

12 ounces broccoli florets

1 packet (1 ounce) ranch seasoning and dressing mix


1 /

4

cup shredded cheddar cheese

1 /

4

blue cheese crumbles

2 tablespoons sliced scallions

DIRECTIONS

1 1 /

4

cup Buffalo sauce until tofu is coated. In a separate bowl, toss broccoli with ranch seasoning and oil.

Install a crisper plate in both baskets. Place tofu in the Zone 1 basket, then insert basket in unit. Place broccoli in the Zone 2 basket, then insert basket in unit.





After 10 minutes, remove Zone 1 basket from unit and shake for 10 seconds. Reinsert basket to continue cooking.

After 10 more minutes, remove Zone 1 basket from unit and shake again for 10 seconds.

Reinsert basket to continue cooking.

When 10 minutes are remaining in both zones, remove each basket from unit and shake for 10 seconds. Reinsert baskets to continue cooking.

When 1 minute remains in both zones, remove

Zone 2 basket and add cheddar cheese, tossing to incorporate into the broccoli. Reinsert basket to continue cooking.

When cooking is complete, remove tofu from

Zone 1 basket and toss tofu with remaining buffalo sauce and half the blue cheese. Serve tofu topped with remaining blue cheese and scallions.

COCONUT-LIME COD WITH GREEN

PEPPER CAULIFLOWER RICE

PREP: 10 MINUTES | MARINATE: 20 MINUTES | TOTAL COOK TIME: 20 MINUTES

MAKES: 4 SERVINGS

INGREDIENTS

1 can (13.5 ounces) unsweetened coconut milk

1 ½ teaspoons lime juice

4 cod fillets (4 ounces each)

3 teaspoons kosher salt, divided

½ white onion, peeled, diced

½ teaspoon garlic powder

4 teaspoons canola oil, divided

10 ounces cauliflower rice

½ green bell pepper, chopped

½ cup fresh cilantro, stems removed, for garnish

DIRECTIONS

Install a crisper plate in the Zone 1 basket. In a medium bowl, combine coconut milk and lime juice. Season each fillet with 1/2 teaspoon salt, then place them in coconut milk mixture and marinate for 20 minutes. After fillets have marinated, place them in the Zone 1 basket.

In a small bowl, gently toss diced onion and garlic powder with 1 teaspoon canola oil and place in the Zone 2 basket (with no crisper plate installed).

Select Zone 1, select AIR FRY set temperature to 375°F, and set time to 20 minutes. Select




In a separate medium bowl, gently toss cauliflower rice, bell pepper, remaining salt, and remaining canola oil.

When the Zone 2 time reaches 10 minutes, remove basket from unit and add cauliflower rice mixture to the onion and stir to combine.

Reinsert basket to continue cooking.

When cooking is complete, serve cauliflower rice in a bowl, gently placing cod fillets on top.

Garnish with fresh cilantro, if desired.

TIP: Salmon can be substituted for cod in this recipe if desired.


29

BACON-WRAPPED PORK CHOPS

WITH QUINOA


INGREDIENTS

4 boneless pork chops

(4–6 ounces each)

4 teaspoons kosher salt

4 teaspoons ground black pepper

8 slices uncooked bacon

1 cup quinoa

1 ½ cups chicken stock

1 clove garlic, peeled, minced

1 bunch scallions, sliced

DIRECTIONS

Season all sides of the pork chops with salt and pepper, then wrap each one with two strips of bacon.

Install a crisper plate in the Zone 1 basket, then place chops in the basket and insert basket in unit.

With no crisper plate installed, place quinoa, stock, garlic, and scallions in the Zone 2 basket and stir to combine.


Zone 2, select BAKE, set temperature to

400°F and set time for 35 minutes. Select


When the Zone 1 time reaches 10 minutes, remove basket from unit and flip chops using silicone-tipped tongs. Reinsert basket to continue cooking.

When cooking is complete, serve pork chops with quinoa.


Notes

ninjakitchen.com

31

2-BASKET AIR FRYER

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