Cuisinart GR-2 GR-2 Manual - Page 12

When Griddler Express™ is hot, arrange half the green beans on the bottom grill plate. Close and grill for 4 to 5 minutes. Using a pair of heatproof tongs for nonstick cookware, remove the green beans and transfer to a bowl. Sprinkle with half the salt. Grill remaining green beans and add to the bowl. Sprinkle with the remaining salt, lemon juice, basil and pepper; toss to coat. Arrange green beans in a shallow serving bowl and sprinkle with crumbled feta cheese. Nutritional information per serving: Calories 61 (34% from fat) • carb. 9g • pro. 3g • fat 3g • sat. fat 1g • chol. 3mg • sod. 130mg • calc. 64mg • fiber 4g Grilled White & Sweet Potato Salad with Lemon Dill Dressing onion. Drizzle with Lemon Dill Dressing and serve warm, or cover, refrigerate and serve c h i l l e d . Nutritional information per serving: Calories 304 (46% from fat) • carb. 40g • pro. 4g • fat 17g • sat. fat 2g • chol. 0mg • sod. 324mg • calc. 41mg • fiber 5g *It is important that the potatoes be sliced to an even thickness to maintain optimum contact with upper and lower grilling surfaces at the same time. Slicing can be done using a mandoline, or even easier using a Cuisinart® Food Processor fitted with the 4- or 6-mm slicing disc. White/yellow potatoes sliced 4-mm thick will take about 4 to 41/2 minutes to grill until tender. White/yellow potatoes sliced 6-mm thick will take about 5 to 51/2 minutes to grill until tender. Sweet potatoes will take about 30 to 45 seconds less to grill until tender. Makes 4 servings 12 ounces sliced sweet potato*, 1/8-1/4-inch thick 12 ounces sliced white potato*, 1/8-1/4-inch thick Grilled Portobello Salad Makes 4 servings 1/4 cup extra virgin olive oil 5 tablespoons extra virgin olive oil, divided 2 tablespoons fresh lemon juice 1 tablespoon finely chopped shallot 11/2 teaspoons dry dill weed (or 1 tablespoon fresh) 1 teaspoon Dijon-style mustard 3/4 teaspoon kosher salt, divided 1/2 cup thinly sliced celery 1/4 cup chopped red onion 2 tablespoons white balsamic vinegar 1 tablespoon water 1 clove garlic, peeled and minced 1 tablespoon minced onion or shallot 1 teaspoon thyme 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground pepper 18 ounces thickly sliced portobello mushrooms* 1/3 cup finely chopped red bell pepper In separate bowls, toss each type of sliced potato with 1 tablespoon extra virgin olive oil. Preheat the Cuisinart® Griddler Express™ on Medium setting. Place the lemon juice, chopped shallot, dill weed, mustard, and 1/4 teaspoon of the salt in a medium bowl. Stir with a whisk. While whisking, add the remaining 3 tablespoons of olive oil in a steady stream and whisk until the mixture is an emulsion. Reserve. When Griddler Express™ is hot, arrange one type of the potato slices on the lower grill. Cover and grill until tender, about 4 to 6 minutes, depending on thickness. As potatoes finish grilling, arrange them on a platter and sprinkle with remaining salt. When all potatoes are grilled, top with sliced celery and chopped red 1/3 cup finely chopped yellow bell pepper Place the olive oil, vinegar, water, garlic, onion, thyme, salt, and pepper in a food processor fitted with the metal blade or a blender. Process or blend until emulsified. Pour over the sliced portobellos and toss gently to coat. Let stand for 10 to 15 minutes. Preheat the Cuisinart® Griddler Express™ on high setting. When the Griddler Express™ is hot, arrange one third of the sliced portobellos on the bottom grill, cut side down. Close and grill for 3 minutes. Remove and place on a platter. Repeat with the remaining sliced portobellos. Sprinkle with the chopped red and yellow peppers and serve. May be served warm or chilled. Grilled portobellos also make a very good filling for grilled panini - use in place of or in addition 11