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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
cup pesto and 2½ cups green beans
2
3
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 plus 1
tablespoon, divided
16
ounces green beans, washed
and trimmed
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 ½ cup olive
oil through the drip hole and process until
mostly smooth. Reserve.
2.
Turn on the Cuisinart
Griddle and set the temperature to 425°F.
3.
Toss the green beans with 1 tablespoon
olive oil, salt and pepper. Once preheated,
put half of the green beans on the bottom
grill 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*
1
tablespoon extra virgin olive oil
Kosher salt
Freshly ground black pepper
2
ounces prosciutto
1
teaspoon balsamic glaze
1.
Turn on the Cuisinart
Griddle and set to 400°F.
2.
Once preheated, put peaches onto the grill,
cut side down, and set the count-up timer.
Close and grill for about 8 minutes, so
that the peaches are soft and grill marks
are visible.
3.
While the peaches are grilling, put the
arugula and cheese in a large mixing bowl.
Toss with the olive oil, salt and pepper.
Transfer to the center of a large, round
platter. Arrange the peaches with prosciutto
on top. Drizzle with balsamic glaze.
* If available, burrata makes a great substitute.
Instead of tossing it with arugula, oil, salt and
pepper, arrange it on top with the peaches
and prosciutto.
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Griddler
. Select Grill/
®
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Griddler
. Select Grill/
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