Filter
Top Products
14
Nutritional information per serving:
Calories 339 (84% from fat) • carb. 3g • pro. 10g • fat 32g • sat. fat 15g
• chol. 80mg • sod. 633mg • calc. 26mg • fiber 0g
Sides
Corn on the Cob
An easy way to make grilled corn.
Makes 8 servings
2 tablespoons salted butter, softened
1 teaspoon chopped fresh dill
4 ears corn on the cob, shucked and each cut into 4 pieces
1. Preheat the Cuisinart
®
Griddler
®
Grill Centro, fitted with the grill
plate, to Medium.
2. While the grill is preheating, stir the butter and dill together.
Brush all sides of the corn with the dill butter.
3. Once the grill has preheated, for about 10 minutes, put the
buttered corn on the grill plate. Turn about every minute, until the
corn is browned on all sides, about 4 to 5 minutes total. Serve
immediately.
Nutritional information per serving:
Calories 64 (43% from fat) • carb. 9g • pro. 1g • fat 3g • sat. fat 2g
• chol. 8mg • sod. 27mg • calc. 2mg • fiber 1g
Herb Roasted Potatoes
Makes 6 servings
1 tablespoon fresh rosemary
1 garlic clove
1½ pounds small red potatoes, halved
2 tablespoons extra virgin olive oil
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1. Preheat the Cuisinart
®
Griddler
®
Grill Centro to High.
2. While the grill is preheating, prepare the potatoes. Put the
rosemary into the work bowl of a Cuisinart
®
Mini Chopper fitted
with the chopping blade. Pulse 5 times and then process to
roughly chop. Add the garlic and process to chop. In a large mixing
bowl, toss the potatoes with the oil to coat. Add the reserved garlic
and rosemary, salt and pepper.
3. Thread potatoes equally onto six of the provided skewers.
Fit skewers as instructed on page 5 of the instruction booklet.
4. Let potatoes cook until tender and lightly browned, about 25
minutes.
5. Serve hot or at room temperature.
Nutritional information per serving:
Calories 109 (38% from fat) • carb. 15g • pro. 2g • fat 5g • sat. fat 1g
• chol. 0mg • sod. 184mg • calc. 12mg • fiber 2g
Grilled Baby Bok Choy
This delicious dish pairs well with the Sushi Rice Cakes on page 15.
Serves 4 to 6
Marinade:
1 medium jalapeño, seeded
1 one-inch piece of ginger, peeled
¼ cup plus 2 tablespoons ketchup
3 tablespoons fish sauce
1 tablespoon soy sauce
1 tablespoon brown sugar
1 tablespoon fresh lime juice
½ tablespoon vegetable oil
Bok Choy:
1 pound baby bok choy, cut in half vertically and rinsed well
1. Prepare the marinade first by putting the jalapeño and ginger into
the work bowl of the Cuisinart
®
Mini Prep Food Processor. Pulse to