NINJA Foodi 2-Basket Air Fryer User Guide

: June 7, 2024
: Ninja

Table of Contents

NINJA Foodi 2-Basket Air Fryer
Using DualZoneTM Technology
- SMART FINISH
- MATCH COOK
Pausing and Ending the Cook Times
Air Fry Cooking Chart
- S I N G L E Z O N E
- D U AL Z O N E
Dehydrate Chart
Using DualZoneTM Technology: SMART FINISH
Recipes
References
Read User Manual Online (PDF format)
Download This Manual (PDF format)

NINJA Foodi 2-Basket Air Fryer

product

Using DualZoneTM 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.

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.

STEP 3: Program Zone 2

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

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.

MATCH COOK

Cooking the same food in each zone?
Set Zone 1 and use MATCH COOK to automatically match settings to Zone 2.

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.

STEP 3: Begin Cooking

Select MATCH COOK.
Press START/PAUSE to begin cooking.

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

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.

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.

STEP 3: Program Zone 2

Repeat Steps 1 and 2 for Zone 2.

STEP 4: Begin Cooking

Press START/PAUSE to begin cooking.

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

Pausing and Ending the Cook Times

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.

Air Fry Cooking Chart

N O T E : 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.

|

T E M P

390°F

---|---
Beets| 6–7 small| Whole| None| 390°F
Bell peppers (for roasting)|

3 small peppers

|

Whole

|

None

|

390°F

Potatoes, russet

Potatoes, sweet

Zucchini

PO U L T R Y

Chicken breasts

|

1 lb

2 breasts (3/4–1 1/2 lbs each)

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

Bone in

|

1 Tbsp

Brushed with oil

|

390°F

4 breasts (1/2–3/4 lb each)| Boneless| Brushed with oil| 390°F

Chicken thighs

F I S H & S E A F OO D

Crab cakes

| 2 lbs

2 cakes (6–8 oz each)

| Drumettes & flats

None

| 1 Tbsp

Brushed with oil

| 390°F

390°F

S I N G L E Z O N E

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

8–12 mins

|

D U AL Z O N E

when cooking in both zones — same or different foods.

20–25 mins

---|---
30–35 mins| 35–40 mins
10–15 mins| 15–20 mins
8–10 mins| 15–17 mins
15–20 mins| 20–25 mins
20–25 mins| 35–40 mins
13–16 mins| 25–30 mins
17–20 mins| 20–25 mins
12–15 mins| 18–20 mins
8–10 mins| 10–15 mins
7–9 mins| 15–20 mins
7–9 mins| 13–15 mins
20–22 mins| 35–38 mins
20–24 mins| 30–35 mins
19–24 mins| 35–40 mins
30–35 mins| 37–40 mins
15–20 mins| 30–35 mins
36–42 mins| 40–45 mins
15–18 mins

25–30 mins

| 25–28 mins

30–35 mins

22–24 mins| 25–28 mins
22–28 mins| 26–29 mins
18–22 mins| 25–28 mins
18–22 mins

5–10 mins

| 43–47 mins

10–13 mins

5–8 mins| 15–18 mins
7–12 mins| 13–17 mins
7–10 mins| 10–13 mins

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.

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.

| T E M P

390°F

| S I N G L E Z O N E

when cooking in one zone —

not using the other zone.

8–10 mins

| D U AL Z O N E

when cooking in both zones —

same or different foods.

10–13 mins

---|---|---|---
Steaks

P O R K

Bacon

| 2 steaks (8 oz each)

3 strips, cut in half

| Whole

None

| Brushed with oil

None

| 390°F

350°F

| 10–20 mins

8–10 mins

| 14–18 mins

9–12 mins

Pork chops

| 2 thick-cut, bone-in chops (10–12 oz each)|

Bone in

|

Brushed with oil

|

390°F

|

15–17 mins

|

23–27 mins

F R O Z E N F OO D S

Chicken cutlets

| 5 sausages

3 cutlets

| None

None

| None

None

| 390°F

400°F

| 7–10 mins

18–21 mins

| 17–22 mins

20–25 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.

Dehydrate Chart

I N G R E D I E N T S

F R U I T S & V E G E T A B L E S

Apples

| P R E P A R A T I ON

Cored, cut in 1/8-inch slices, rinsed in lemon water, patted dry

| T E M P

135°F

|

S I N G L E **Z O N E ****D U AL Z O N E**

when cooking in one zone — when cooking in both zones —not using the other zone. same or different foods.

T I M E S A R E T H E S A M E F O R B O T H Z O N E S

7–8 hours

---|---|---|---
Asparagus| Cut in 1-inch pieces, blanched| 135°F| 6–8 hours
Bananas| Peeled, cut in 3/8-inch slices| 135°F| 8–10 hours
Beets| Peeled, cut in 1/8-inch slices| 135°F| 6–8 hours
Eggplant| Peeled, cut in 1/4-inch slices, blanched| 135°F| 6–8 hours
Fresh herbs| Rinsed, patted dry, stems removed| 135°F| 4 hours
Ginger root| Cut| in| 3/8-inch| slices| 135°F| 6 hours
Mangoes| Peeled, cut in 3/8-inch slices, pit removed| 135°F| 6–8 hours
Mushrooms| Cleaned with soft brush (do not wash)| 135°F| 6–8 hours
Pineapple| Peeled, cored, cut in 3/8–1/2-inch slices| 135°F| 6–8 hours
Strawberries| Cut in half or in 1/2-inch slices| 135°F| 6–8 hours
Tomatoes

M E A T , P O U L T R Y , F I S H

Beef jerky

| Cut in 3/8-inch slices or grated; steam if planning to rehydrate

Cut in 1/4-inch slices, marinated overnight

| 135°F

150°F

| 6–8 hours

5–7 hours

Using DualZoneTM 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.

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

N O T E : 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.

Recipes

SALT & PEPPER TORTELLINI WITH LEMONY BROCCOLINI

PREP: 10 MINUTES | TOTAL COOK TIME: 17 MINUTES | MAKES: 2 SERVINGS

INGREDIENTS

1 bunch broccolini (approx. 8 ounces)
4 teaspoons canola oil, divided 2 teaspoons kosher salt, divided 2 teaspoons ground black pepper, divided
1/2 teaspoon crushed red pepper 1 bag fresh tortellini (approx. 10 ounces)
2 tablespoons grated Parmesan cheese
Juice of 1/2 lemon (approx. 1 tablespoon)

DIRECTIONS

In a mixing bowl, toss broccolini with 2 teaspoons canola oil, 1 teaspoon salt, 1 teaspoon pepper, and crushed red pepper.
In a separate bowl, toss tortellini with remaining canola oil, salt, and pepper.
Install a crisper plate in both baskets. Place broccolini in the Zone 1 basket, then insert basket in unit. Place tortellini in the Zone 2 basket, then insert basket in uni.
Select Zone 1, select AIR FRY, set temperature to 390°F, and set time to 17 minutes. Select Zone 2, select AIR FRY, set temperature to 350°F, and set time for 12 minutes. Select SMART FINISH. Press START/PAUSE to begin cooking.
When 6 minutes remain on both zones’ timers, remove the Zone 1 basket and use rubber-tipped tongs to flip broccolini. Reinsert basket to continue cooking. Remove the Zone 2 basket and shake ingredients. Reinsert basket to continue cooking.
When cooking is complete, toss broccolini with lemon juice and toss tortellini with Parmesan cheese. Serve immediately.

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 teaspoon ground black pepper
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.

AIR FRYER DOUGHNUTS

PREP: 5 MINUTES | TOTAL COOK TIME: 10 MINUTES | MAKES: 4–8 SERVINGS

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

In a small shallow bowl, mix together sugar and cinnamon and set aside.
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.
Install a crisper plate in both baskets. Place 4 donuts in a single layer in each basket.
Select Zone 1, select AIR FRY, set temperature to 360°F, and set time to 10 minutes. Select MATCH COOK to match Zone 2 settings to Zone 1. Select START/PAUSE to begin.
Once timer has finished, remove donuts from drawers.
Dip both sides of the warm donuts into the melted butter, place in the cinnamon sugar, and flip to coat both sides. Serve warm.
Repeat step 4–6 to cook the donut holes. Set time for 5 minutes.
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 teaspoon kosher salt
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 carrots 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 25 minutes. Select 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 carrots to a bowl and combine with sage.
When resting is complete, cut pork loin into slices of your desired thickness and serve with carrots.

CAULIFLOWER PIZZA BAKE WITH TEXAS TOAST

PREP: 10 MINUTES | TOTAL COOK TIME: 28 MINUTES | MAKES: 2 SERVINGS

INGREDIENTS

1 head of cauliflower, cut in 2-inch pieces, green leaves and stem removed
1 tablespoon canola oil
1 teaspoon kosher salt
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 cup prepared pizza sauce, divided
1/2 cup shredded cheese, like mozzarella or four-cheese blend
12 slices pepperoni or Genoa salami
4 slices frozen prepared Texas toast

DIRECTIONS

In a mixing bowl, toss cauliflower with canola oil, salt, pepper, and oregano.
Install a crisper plate in both baskets. Place cauliflower in the Zone 1 basket and insert basket in unit. Place Texas toast in the Zone 2 basket and insert basket in unit.
Select Zone 1, select AIR FRY, set temperature to 390°F, and set time to 28 minutes. Select Zone 2, select AIR FRY, set temperature to 360°F, and set time for 7 minutes. Select SMART FINISH. Press START/PAUSE to begin cooking.
When 10 minutes remain on the Zone 1 timer, press START/PAUSE, remove basket, and add half the pizza sauce to cauliflower. Shake basket well to coat cauliflower evenly with sauce, then spoon remaining sauce evenly over the top. Sprinkle cheese evenly over the top of cauliflower, then add pepperoni or salami slices on top. Reinsert basket and press START/PAUSE to continue cooking.
When cooking is complete, serve cauliflower with Texas toast.

CHICKEN FRIED PORK WITH SWEET POTATO FRIES

PREP: 20 MINUTES | TOTAL COOK TIME: 31 MINUTES | MAKES: 2–4 SERVINGS

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

Place flour, paprika, garlic powder, salt, and pepper in a bowl and mix well.
Place eggs in a shallow bowl and whisk thoroughly for 60 seconds. Place seasoned flour in a second shallow bowl.
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 Zone 2 basket, then insert basket in unit.
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.
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.
When cooking is complete, transfer pork chops to a plate. Serve with sweet potato fries.

SWEET POTATO SAUSAGE HASH

PREP: 20 MINUTES | TOTAL COOK TIME: 30 MINUTES | MAKES: 4 SERVINGS

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.
Select Zone 1, select AIR FRY, set temperature to 400°F, and set time to 30 minutes. Select Zone 2, select ROAST, set temperature to 400°F, and set time to 20 minutes. Select SMART FINISH. Press the START/PAUSE button to begin cooking.
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

PREP: 5 MINUTES | TOTAL COOK TIME: 30 MINUTES | MAKES: 4 SERVINGS

INGREDIENTS

1 pound frozen chicken tenders
1 pound frozen curly French fries
Dipping sauces of your choice

DIRECTIONS

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.
Select Zone 1, select AIR FRY, set temperature to 390°F, and set time to 22 minutes. Select Zone 2, select AIR FRY, set temperature to 400°F, and set time to 30 minutes. Select SMART FINISH. Press the START/PAUSE button to begin cooking.
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.
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.

MAPLE-GLAZED TURKEY BREASTS & GREEN BEAN CASSEROLE

PREP: 20 MINUTES | TOTAL COOK TIME: 40 MINUTES | MAKES: 4 SERVINGS

INGREDIENTS

TURKEY

2 tablespoons pure maple syrup, warmed
1 tablespoon canola oil
2 teaspoons chili powder
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

In a bowl, stir together the maple syrup and all turkey breast seasonings. Toss turkey breasts in the mixture.
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.
Select Zone 1, select AIR FRY, set temperature to 360°F, and set time to 40 minutes. Select Zone 2, select ROAST, set temperature to 350°F, and set time to 30 minutes. Select SMART FINISH. Press the START/PAUSE button to begin cooking.
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.
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

PREP: 10 MINUTES | TOTAL COOK TIME: 11 MINUTES | MAKES: 2–4 SERVINGS

INGREDIENTS

1 pound uncooked large shrimp, peeled, deveined
10 cloves garlic, peeled, finely chopped
2 teaspoons dried thyme
1/2 tablespoon chili powder
2 tablespoons canola oil Kosher salt, as desired Ground black pepper, 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 Zone 1, select AIR FRY, set temperature to 390°F, and set time to 11 minutes. 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.

ROASTED SALMON & PARMESAN ASPARAGUS

PREP: 10 MINUTES | TOTAL COOK TIME: 17 MINUTES | MAKES: 2–4 SERVINGS

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
Ground black pepper, as desired
1/4 cup shredded Parmesan cheese, divided

DIRECTIONS

In a small bowl, mix together steak seasoning and brown sugar.
Rub tops of each salmon fillet with 1 teaspoon oil, then cover fillets generously with sugar mixture. Set aside.
In a bowl, toss asparagus with remaining 1 tablespoon oil, salt, and pepper.
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 Zone 2 basket, then insert basket in unit.
Select Zone 1, select ROAST, set temperature to 390°F, and set time to 17 minutes. Select MATCH COOK to match Zone 2 settings to Zone 1. Press the START/PAUSE button to begin cooking.
When the Zone 2 time reaches 7 minutes, remove basket from unit and flip asparagus using silicone-tipped tongs. Reinsert basket to continue cooking.
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

PREP: 20 MINUTES | TOTAL COOK TIME: 27 MINUTES | MAKES: 4 SERVINGS

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 teaspoon kosher salt
1/2 teaspoon ground black pepper
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 separated
2 tablespoons canola oil
1 tablespoon dried thyme
Kosher salt and ground black pepper, to taste

DIRECTIONS

Wrap spinach in a cotton towel or paper towels and squeeze out excess liquid.
In a bowl, mix together cream cheese, parmesan cheese, 1/4 cup mozzarella cheese, garlic salt, and pepper. Add spinach and mix well.
Fill the mushrooms with the spinach and cheese mixture.
In a separate bowl, combine all vegetable medley ingredients and toss well.
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.
Select Zone 1, select ROAST, set temperature to 360°F, and set time to 15 minutes. Select Zone 2, select AIR FRY, set temperature to 360°F, and set time to 27 minutes. Select SMART FINISH. Press the START/PAUSE button to begin cooking.
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.
When cooking is complete, serve immediately.

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
3 tablespoon canola oil
1/4 cup shredded cheddar cheese
1/4 blue cheese crumbles
2 tablespoons sliced scallions

DIRECTIONS

In a bowl, toss tofu with 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.
Select Zone 1, select AIR FRY, set temperature to 400°F, and set time to 35 minutes. Select Zone 2, select AIR FRY, set temperature to 390°F, and set time to 20 minutes. Select SMART FINISH. Press the START/PAUSE button to begin cooking.
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 Zone 2, select ROAST, set temperature to 325°F, and set time to 16 minutes. Select SMART FINISH. Press the START/PAUSE button to begin cooking.
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.

FAUX COUNTRY BOIL

PREP: 10 MINUTES | TOTAL COOK TIME: 30 MINUTES | MAKES: 4 SERVINGS

INGREDIENTS

1 pound fresh shrimp, peeled and deveined, tails on, patted dry
2 teaspoons canola oil, divided
2 teaspoons crab spice, divided, plus more as desired
2 teaspoons kosher salt, divided
2 teaspoons ground black pepper, divided
1/2 large white onion, cut in
1-inch petals
5 small red potatoes, cut in half then cut in 1/2-inch pieces
2 smoked andouille sausages (3 ounces each), cut in 1-inch pieces
1 corn on the cob, cut in 2-inch pieces, husk removed

DIRECTIONS

In a mixing bowl, toss shrimp with canola oil, 1 teaspoon crab spice (plus more as desired), 1 teaspoon salt, and 1 teaspoon pepper.
In a separate bowl, toss onion, potatoes, sausage, and corn with remaining canola oil, crab spice (plus more as desired), salt, and pepper.
Install a crisper plate in baskets. Place the shrimp in the Zone 1 basket, then insert basket in unit. Place potato and corn mixture 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 13 minutes. Select Zone 2, select AIR FRY, set temperature to 390°F, and set time for 30 minutes. Select SMART FINISH. Press START/PAUSE to begin cooking.
When 20 minutes remain on the Zone 2 timer, remove basket and shake ingredients. Reinsert basket to continue cooking.
When 7 minutes remain on the Zone 2 timer, remove basket and shake ingredients again. Reinsert basket to continue cooking. Then remove the Zone 1 basket and shake ingredients. Reinsert basket to continue cooking.
When cooking is complete, serve shrimp over the potato and corn mixture.

Looking for more recipe inspiration, tips, and tricks?
Join us and thousands of Foodi friends on the Official Ninja Foodi Family™ Community. Facebook.com/groups/NinjaFoodiFamily