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16
remaining pinch of salt, pepper and 3
tablespoons of the oil.
4. Turn on the Cuisinart
®
Griddler
®
. Select
Griddle and set to 425°F.
5 Once preheated, brush the plates with
additional oil and then, using a ¼-cup
scoop or measuring cup, dollop the
seasoned potatoes onto the hot, oiled
griddle, 4 scoops per side, and select
the count-up timer. Flatten slightly
with a heatproof spatula. Brush the
tops with additional oil and allow to
cook until bottoms are browned and
crispy, about 6 to 8 minutes. Carefully
flip each hash brown and cook on
the opposite side until very crispy, an
additional 8 minutes.
6. Remove and transfer to a wire rack to
maintain crispiness while cooking next
batch of potatoes.
Nutritional information per hash brown: Calories 89
(51% from fat) • carb. 10g • pro. 1g • fat 5g
sat. fat 1g • chol. 0mg • sod. 146mg • calc. 7mg
fiber 1g
Grilled Green Beans with
Walnut-Mint Pesto
As these green beans with the pesto
cool, the flavors will stand out even more,
making them perfect for a party.
Plate Side: Grill
Griddler
®
Cooking Position: Closed
Makes
2
/
3
cup pesto and 2½ cups
green beans
1 small garlic clove
1 ounce fresh mint leaves
1 1-inch piece lemon peel
¼ cup toasted walnuts
1 tablespoon shredded Parmesan
2 teaspoons lemon juice
½ teaspoon salt
¼ teaspoon freshly ground black
pepper
½ cup extra virgin olive oil
16 ounces green beans, washed
and trimmed
1 tablespoon olive oil
½ teaspoon salt
¼ teaspoon freshly ground black
pepper
¼ teaspoon grated lemon zest
1. Make the walnut-mint pesto: Put the
garlic in a mini chopper. Process until
finely chopped. Scrape down the sides
and add the mint leaves and lemon
peel. Pulse to roughly chop. Add the
remaining ingredients, except for the
olive oil. Pulse to combine. With the
food processor running, add the olive
oil through the drip hole and process
until mostly smooth. Reserve.
2. Turn on the Cuisinart
®
Griddler
®
. Select
Grill and set the temperature to 425°F.
3. Toss the green beans with olive oil, salt
and pepper. Once preheated, put half
of the green beans on the bottom plate
in a single layer. Close the Griddler
®
and set the count-up timer. Cook
for about 8 minutes, until soft and
grill marks are visible.Transfer grilled
beans to a large bowl and repeat with
remaining green beans.
4. When all the green beans are grilled,
toss with 2 tablespoons of the walnut
mint pesto* and the lemon zest.
* Remaining pesto maybe be stored in the
refrigerator for up to 2 weeks and stirred
into soups or pastas.
Nutritional information per serving (about 1 cup):
Calories 199 (72% from fat) • carb. 12g • pro. 3g
fat 16g / sat. fat 2g • chol. 0mg • sod. 565mg
calc. 100mg • fiber 5g
Grilled Peach Salad
Light summer lunch served in minutes.
Plate side: Grill
Griddler
®
Cooking Position: Closed
Makes 2 servings
3 medium peaches, cut in half,
pits removed
2 cups baby arugula
4 ounces fresh mozzarella*
2 ounces prosciutto
1 teaspoon balsamic glaze
1 tablespoon extra virgin olive oil
Kosher salt
Freshly ground black pepper
1. Turn on the Cuisinart
®
Griddler
®
. Select
Grill and set to 400°F.
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