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stuffed cabbage leaves or stuffed grape leaves by whisking 2 beaten eggs, 1 tablespoon olive oil, 2 tablespoons lemon juice, 2 teaspoons Dijon mustard, and 1 teaspoon granulated cane sugar in a heavy saucepan over low heat until the sauce is thick.
Wash the cabbage. Remove the large, outer leaves and set aside. Remove the remaining cabbage leaves and place them in the pressure cooker. Pour in the cup of water. Lock on the lid. Bring to low pressure; maintain the pressure for 1 minute. Quick-release the pressure. Drain the inner cabbage leaves in a colander and then move them to a cotton towel.
Add the ground beef, rice, bell pepper, onion, broth, oil, mint, tarragon, salt, and pepper to a bowl. Stir to combine.
Add the reserved cabbage leaves to the bottom of the pressure cooker.
Remove the stem running down the center of each steamed cabbage leaf and tear each leaf in half lengthwise. Place 1 tablespoon of the ground beef mixture in the center of each cabbage piece. Loosely fold the sides of the leaf over the filling and then fold the top and bottom of the leaf over the folded sides. As you complete them, place each stuffed cabbage leaf in the pressure cooker.
Pour the water and lemon juice over the stuffed cabbage rolls. Lock the lid into place and bring to high pressure; maintain pressure for 15 minutes. Remove from the heat and allow pressure to release naturally. Carefully move the stuffed cabbage rolls to a serving platter, piercing each one with a toothpick if serving as appetizers.
Savory Sun-Dried Tomato Cheesecake
    You can freeze this cheesecake for up to 3 months, so it makes the perfect make-ahead addition for a cheese plate. Thaw a wedge of the cheesecake in the refrigerator and then serve at room temperature spread on crackers or thin slices of crusty bread.
    INGREDIENTS | YIELD: 1 7-INCH CHEESECAKE
    3 tablespoons butter, melted
    1/3 cup bread crumbs or savory cracker crumbs
    ½ cup sun-dried tomatoes in oil
    6 cloves garlic, peeled and minced
    1 teaspoon dried oregano
    3 large eggs
    3 tablespoons all-purpose flour
    2 8-ounce packages cream cheese
    ¾ cup sour cream
    ½ cup scallion, diced
    2 cups hot water
Coat the sides and bottom of a 7-inch springform pan with melted butter. Evenly distribute the crumbs over the bottom and sides of the pan. Place a 16″ × 16″ piece of plastic wrap on top of an equal-sized piece of aluminum foil. Put the springform pan in the center of the plastic wrap — topped foil; form and crimp the foil around the springform pan to seal the bottom of the pan.
Drain the tomatoes, leaving 1 tablespoon oil, and add to a food processor along with the garlic, oregano, eggs, flour, cream cheese, and ¼ cup sour cream. Puree until smooth. Stir in the scallions. Pour into the springform pan. Cover with foil; crimp to seal.
Place a trivet or rack on the bottom of the pressure cooker. Pour in the hot water. Use two 24-inch lengths of aluminum foil folded in half lengthwise twice to create 24″ × 2″ strips of foil. Crisscross the foil strips on the counter and place the springform pan in the center. Bring the ends of the foil strips up over the springform pan; hold on to the strips and use to lower the pan into the pressure cooker until it rests on the rack or trivet.
Lock the lid into place and bring to high pressure; maintain for 20 minutes. Remove from the heat and let rest for 7 minutes before quick-releasing any remaining pressure. Remove the lid and let the cheesecake continue to cool in the pressure cooker until all of the steam has dissipated.
Use the foil strips to lift the pan from the pressure cooker. Remove the foil lid. Sop up any moisture with a paper towel. Cool. Spread the remaining ½ cup sour cream over the top.
South of the Border Chicken Dip
    You can adjust the heat of this dip depending on what type of salsa or chili powder you use. Alternatively, to add more heat you can add some crushed red pepper flakes and use jalapeño-jack cheese.
    INGREDIENTS | SERVES 24
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