Cuisinart GR-6S User Manual - Page 14

a tea towel or dish towel and squeeze out all water. 3. Put the squeezed potatoes into a mixing bowl and toss with the remaining pinch of salt, pepper and 3 tablespoons of the oil. 4. Turn on the Cuisinart® Smoke-less Contact Griddler®. Select Grill/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 countup 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 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® Smoke-less Contact Griddler®. Select Grill/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 Smokeless Contact 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® Smoke-less Contact Griddler®. Select Grill/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. 14