13
Grilled Green Beans with
Walnut-Mint Pesto
As these green beans with the pesto cool,
the flavours will stand out even more,
making them perfect for a party.
Plate Side: Grill
Griddler
®
Cooking Position: Closed
Makes
2
/
3
cup (150 ml) pesto and
2½ cups (625 ml) green beans
1 small garlic clove
1 ounce (28 g) fresh mint leaves
1 1-inch (2.5 cm) piece lemon peel
¼ cup (60 ml) toasted walnuts
1 tablespoon (15 ml) shredded
Parmesan
2 teaspoons (10 ml) lemon juice
½ teaspoon (2.5 ml) salt
¼ teaspoon (1 ml) freshly ground
black pepper
½ cup (125 ml) extra virgin olive oil plus
1 tablespoon (15 ml), divided
16 ounces (453 g) green beans,
washed and trimmed
½ teaspoon (2.5 ml) salt
¼ teaspoon (1 ml) freshly ground
black pepper
¼ teaspoon (1 ml) 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 (125 ml)
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 (220°C).
3. Toss the green beans with 1 tablespoon
(15 ml) olive oil, salt and pepper. Once
preheated, put half of the green beans on
the bottom grill plate in a single layer. Close
the Smoke-less 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 (30 ml) 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 [250 ml]): 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 (500 ml) baby arugula
4 ounces (113 g) fresh mozzarella*
1 tablespoon (15 ml) extra virgin olive oil
Kosher salt
Freshly ground black pepper
2 ounces (57 g) prosciutto
1 teaspoon (5 ml) balsamic glaze
1. Turn on the Cuisinart
®
Smoke-less Contact
Griddler
®
. Select Grill/Griddle and set to
400°F (200°C).
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.
Nutritional information per serving
(based on 2 servings): Calories 389 (52% from fat)
carb. 24g pro. 22g • fat 22g • sat. fat 8g
chol. 435mg • sod. 861mg • calc. 158mg • fiber 4g
Grilled Vegetable Salad
This grilled salad makes a beautiful
presentation, perfect for entertaining.
Plate Side: Grill
Griddler
®
Cooking Position: Closed
Makes about 8 cups (2 L)
1 medium red pepper (about 6 ounces
[170 g]), cut into strips 1 to 1½ inches
(2.5 to 3.75 cm] wide
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