Grilled Portobello Salad

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

Makes 4 servings

12ounces sliced sweet potato*, 1/8–1/4-inch thick

12ounces sliced white potato*, 1/8–1/4-inch thick

5tablespoons 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

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 emul- sion. 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

onion. Drizzle with Lemon Dill Dressing and

serve warm, or cover, refrigerate and serve

chilled.

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 mando- line, 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

1/4 cup extra virgin olive oil

2tablespoons white balsamic vinegar

1tablespoon water

1clove garlic, peeled and minced

1tablespoon minced onion or shallot

1teaspoon thyme

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground pepper

18ounces thickly sliced portobello mushrooms*

1/3 cup finely chopped red bell pepper

1/3 cup finely chopped yellow bell pepper

Place the olive oil, vinegar, water, garlic, onion, thyme, salt, and pepper in a food processor fit- ted 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 plat- ter. Repeat with the remaining sliced portobellos. Sprinkle with the chopped red and yellow pep- pers 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