Gourmia Grill & Air Fryer Recipe Book

Contents

A dark, textured surface artfully arranged with fresh ingredients: garlic cloves, basil sprigs, rosemary, coarse salt, and a mix of peppercorns, with the Gourmia logo prominently displayed.

Recipes

• Arayes with White Sauce P. 5
• Chicken Souvlaki with Tzatziki P. 7
• Coconut Shrimp with Lime Aioli P. 9
• Fried Pickles with Dill Pickle Dip P. 11
• Greek Fries P. 13
• Grilled Bananas Foster P. 15
• Grilled Haloumi with Zaatar and Honey P. 17
• Grilled Spiced Cauliflower Steaks with Turmeric P. 19
• Grilled Strawberry Daiquiri Cake P. 21
• Grilled Summer Fruits with Honey and Lime P. 23
• Grilled Zucchini with Fresh Mint P. 25
• Melty Chicken Bacon Ranch Burrito P. 27
• Sincronizadas P. 29
• Sweet Potato, Bacon and Kale Hash P. 31
• Tangy and Sweet Grilled Salmon Bowl P. 33
• Thai Grilled Steak P. 35

Cooking Charts

• Air Fry Cooking Chart P. 36
• Dehydrate Chart P. 39

Arayes with White Sauce

Serves 4 / COOK TIME 10-12 minutes

A close-up of grilled pita bread pockets filled with seasoned meat, garnished with red onion slices and parsley, served with a side of creamy white sauce in a small bowl.

Ingredients

For white sauce

• 1/2 cup mayonnaise
• 1/2 cup Greek yogurt
• 1 tablespoon sugar
• 2 tablespoons white vinegar
• 1 teaspoon lemon juice
• 1/2 cup chopped fresh parsley
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground black pepper

For meat mixture

• 1 pound lean ground lamb or beef
• 1/2 cup chopped fresh cilantro
• 1/2 cup chopped fresh parsley
• 1/2 cup chopped red onion
• 1/2 cup chopped tomato
• 1 tablespoon pine nuts (optional)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground cinnamon
• 2 large pita breads, cut in half to form 4 pockets
• Olive oil for brushing on arayes

Instructions

1. Preheat Gourmia FoodStation™ to GRILL MEDIUM.
2. To make the sauce: Mix all ingredients together and refrigerate until ready to serve.
3. To make the arayes: Mix all ingredients except pita bread and olive oil until fully combined.
4. Divide meat mixture into fourths.
5. Stuff each pita bread half with a fourth of the meat mixture, spreading meat out evenly.
6. Brush each side of arayes with olive oil.
7. Grill 10-12 minutes, turning halfway through cooking, adjusting heat to LOW if arayes start to brown too quickly.
8. Grill open side of arayes for an additional 1-2 minutes if desired.
9. Serve with white sauce.

Chicken Souvlaki with Tzatziki

Serves 4 / COOK TIME 6-8 minutes (plus 2 hours for marinating)

Golden-brown chicken skewers served on a plate with a side of tzatziki sauce and a fresh Greek salad featuring tomatoes, cucumber, olives, and feta cheese.

Ingredients

For chicken souvlaki

• 4 boneless skinless chicken breasts, cut into 1-inch pieces
• 1/2 cup olive oil
• 2 tablespoons lemon juice
• 2 large garlic cloves, minced
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper

For tzatziki sauce

• 1 cup plain Greek yogurt
• 1 small cucumber, seeded, grated, and squeezed to remove excess liquid
• 1 small garlic clove, minced
• 1/8 cup olive oil
• 2 teaspoons white vinegar
• 1/2 teaspoon kosher salt
• 8 wooden skewers, soaked in water for 1 hour

Instructions

1. Combine olive oil, lemon juice, garlic, oregano, salt and black pepper in a large resealable bag.
2. Add chicken and marinate in the refrigerator for 2 hours.
3. Make the tzatziki sauce by combining all ingredients and refrigerate until ready to use.
4. Remove chicken from marinade and thread onto the soaked skewers. Discard marinade.
5. Preheat Gourmia FoodStation™ to GRILL HIGH.
6. Cook chicken 6-8 minutes, turning halfway through, until chicken is cooked through.
7. Serve with tzatziki sauce.

Coconut Shrimp with Lime Aioli

Serves 2 / COOK TIME 8-10 minutes

Crispy, golden-brown coconut-crusted shrimp arranged on a plate with lime wedges and a small bowl of lime aioli.

Ingredients

For coconut shrimp

• 1 pound large shrimp, peeled and deveined
• 1/2 cup all-purpose flour
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 2 large eggs
• 1 cup unsweetened shredded coconut
• 1/2 cup panko breadcrumbs

For lime aioli

• 1/2 cup mayonnaise
• 1 small garlic clove, minced
• 1 teaspoon lime zest
• 1 tablespoon lime juice

Instructions

1. Preheat Gourmia FoodStation™ to AIR FRY 375°.
2. To make the lime aioli: Combine all the lime aioli ingredients together in a small bowl. Refrigerate until ready to serve.
3. To make the coconut shrimp:
4. Combine flour, salt and black pepper in a shallow bowl.
5. Whisk eggs with 2 tablespoons of water in a second shallow bowl.
6. Combine shredded coconut and panko in a third shallow bowl.
7. Dip shrimp into flour mixture, shaking off any excess.
8. Next, dip shrimp into eggs.
9. And lastly, dip shrimp in coconut panko mixture, gently pressing to adhere.
10. Place coconut shrimp into air fryer basket in a single layer, cooking in batches if necessary.
11. Cook 8-10 minutes, turning shrimp halfway through cooking.
12. Serve with lime aioli.

Fried Pickles with Dill Pickle Dip

Serves 4 / COOK TIME 8-10 minutes

A pile of golden-brown, crispy fried pickle slices served on a bed of lettuce, with a side of creamy dip.

Ingredients

For fried pickles

• 1 cup all-purpose flour
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon kosher salt
• 1/2 cup buttermilk, or whole milk
• 1 large egg
• 1 cup panko breadcrumbs
• 2 cups dill pickle slices, drained (reserve juice for dip) and patted dry

For pickle dip

• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1 teaspoon dried dill or 2 teaspoons fresh dill, chopped
• 1 teaspoon sugar
• 1 tablespoon reserved pickle juice

Instructions

1. Preheat Gourmia FoodStation™ to AIR FRY 400°.
2. To make pickle dip: Combine all pickle dip ingredients together in a small bowl. Refrigerate until ready to serve.
3. To make fried pickles:
4. Combine flour, onion powder, garlic powder, cayenne and salt in a shallow bowl.
5. Beat egg and buttermilk together in a second shallow bowl.
6. Place panko in a third shallow bowl.
7. Working in batches, dip pickle slices into seasoned flour, then egg mixture, and lastly, into panko.
8. Place as many pickle slices as will fit in a single layer into air fryer basket, cooking in batches if necessary.
9. Cook pickle slices for 8-10 minutes until golden brown.
10. Serve with pickle dip.

Greek Fries

Serves 4 / COOK TIME 20 minutes

A platter of golden French fries topped with crumbled feta cheese, chopped fresh herbs (oregano and parsley), minced garlic, and garnished with lemon wedges.

Ingredients

• 16 ounces strait-cut frozen French fries
• 8 ounces feta cheese, crumbled
• 1/2 cup chopped fresh oregano or parsley
• 1 large garlic clove, minced
• 1 lemon, cut into quarters

Instructions

1. Preheat Gourmia FoodStation™ to AIR FRY 400°.
2. Cook fries on AIR FRY 400° for 20 minutes.
3. Sprinkle feta cheese and minced garlic evenly over fries.
4. Continue cooking for 3-5 minutes or until feta cheese is melted.
5. Squeeze fresh lemon juice over fries just before serving.

Grilled Bananas Foster

Serves 4 / COOK TIME 15 minutes

Grilled banana halves served with scoops of vanilla ice cream, drizzled with caramel sauce and sprinkled with chopped pecans.

Ingredients

• 1/4 cup unsalted butter
• 1 cup light brown sugar
• 1/2 teaspoon cinnamon
• 1/2 cup spiced dark rum
• 1/2 cup banana liqueur, if not available substitute spiced dark rum
• 1/2 cup pecans, chopped
• 4 ripe bananas, peeled and cut in half lengthwise
• Vegetable oil for brushing on bananas
• 4 scoops vanilla ice cream for serving

Instructions

1. Preheat Gourmia FoodStation™ to GRILL MEDIUM.
2. Heat butter in a small pan over low heat until melted.
3. Stir in brown sugar and continue cooking until sugar is completely dissolved.
4. Carefully pour spiced rum and banana liqueur into pan.
5. Stir in cinnamon and pecans. Continue cooking until slightly thickened, approximately 5 minutes.
6. Remove from heat and reserve.
7. Brush bananas with vegetable oil.
8. Grill bananas on MEDIUM for approximately 3 minutes on each side or until golden brown.
9. For each serving: Arrange 1 scoop of vanilla ice cream and 2 banana halves on a plate. Spoon some of the reserved sauce over each.

Grilled Haloumi with Zaatar and Honey

Serves 4 / COOK TIME 6 minutes

Slices of grilled haloumi cheese drizzled with honey and sprinkled with zaatar, served on a wooden board with a sprig of mint.

Ingredients

• 1 16-ounce block haloumi cheese, sliced into 1/2-inch thick slices
• 1 tablespoon olive oil
• 1 tablespoon honey
• 1 tablespoon zaatar

Instructions

1. Preheat Gourmia FoodStation™ to GRILL MEDIUM.
2. Brush sides of haloumi with olive oil.
3. Grill on MEDIUM for 3 minutes per side or until golden brown.
4. Remove from heat. Immediately brush slices with honey and sprinkle with zaatar.
5. Serve alone or with slices of grilled bread and salad greens.

Grilled Spiced Cauliflower Steaks with Turmeric

Serves 3-4 / COOK TIME 13-16 minutes

Thick cauliflower steaks, grilled until tender and lightly charred, seasoned with spices and herbs, served on a dark plate.

Ingredients

• 1 large head cauliflower
• 3 tablespoons olive oil, divided
• 1 teaspoon kosher salt
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon cayenne, or to taste
• 1/2 cup chopped fresh cilantro or parsley

Instructions

1. Preheat Gourmia FoodStation™ to GRILL MEDIUM.
2. Trim the stem end of the cauliflower, leaving the core intact.
3. Using a large knife, carefully cut the cauliflower from top to base into 3-4 steaks.
4. Brush steaks on both sides with 1 tablespoon of the olive oil.
5. Grill steaks for 5-6 minutes on each side.
6. While steaks are cooking, combine remaining ingredients.
7. Brush spice mixture on both sides of steaks.
8. Continue cooking for an additional 3-4 minutes per side until golden brown and cooked through.
9. Serve hot or at room temperature.

Grilled Strawberry Daiquiri Cake

Serves 6 / COOK TIME 4 minutes

A slice of grilled pound cake topped with fresh strawberries, strawberry ice cream, and whipped cream.

Ingredients

• 1 loaf vanilla pound cake, homemade or store-bought, cut into 12 slices
• 16 ounces fresh or frozen strawberries, sliced
• Juice and zest of 1 lime
• 1/2 cup white rum
• 1 tablespoon sugar
• 6 scoops strawberry ice cream
• Whipped cream, optional

Instructions

1. Preheat Gourmia FoodStation™ to GRILL LOW.
2. In a small bowl, mix together strawberries, lime juice, lime zest, rum and sugar. Reserve.
3. Grill slices of cake on each side until toasted and golden brown, approximately 2 minutes per side.
4. For each serving: Arrange 1 scoop of strawberry ice cream and 2 slices of grilled cake on a plate. Spoon some of the reserved strawberry mixture over each and garnish with whipped cream if desired.

Grilled Summer Fruits with Honey and Lime

Serves 4 / COOK TIME 6-8 minutes

Skewers of grilled watermelon and pineapple chunks, served with a side of creamy mascarpone or feta cheese.

Ingredients

• 6 cups assorted fruit (watermelon, pineapple, cantaloupe), cut into 1-inch cubes
• 1/2 cup fresh lime juice
• 2 tablespoons honey
• pinch of kosher salt
• 8-10 wooden skewers, soaked in water for 1 hour
• 1 cup mascarpone sweetened with 1 teaspoon powdered sugar
• *For a sweet and salty take, replace mascarpone and sugar with whipped feta*

Instructions

1. Preheat Gourmia FoodStation™ to GRILL MEDIUM.
2. Mix lime juice, honey and salt together in a small bowl.
3. Thread fruit cubes onto soaked skewers.
4. Brush each skewer with lime juice mixture.
5. Grill 6-8 minutes, turning often until fruit is lightly charred on all sides.
6. Serve hot or at room temperature with mascarpone or feta.

Grilled Zucchini with Fresh Mint

Serves 4 / COOK TIME 6-8 minutes

Slices of grilled zucchini, showing grill marks, garnished with fresh mint leaves.

Ingredients

• 4 medium zucchini, sliced into long 1/2-inch thick strips
• 1/2 cup olive oil
• 1 teaspoon kosher salt
• 1 large garlic clove, minced
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon dried oregano
• 1/2 teaspoon crushed red pepper
• 3/4 cup chopped fresh mint leaves, divided

Instructions

1. Preheat Gourmia FoodStation™ to GRILL HIGH.
2. In a large bowl, mix olive oil, salt, garlic, black pepper, oregano, crushed red pepper and 1/2 cup of the chopped mint.
3. Add zucchini to bowl and toss gently until zucchini is evenly coated with oil and seasonings.
4. Grill 6-8 minutes, turning halfway through cooking until zucchini is soft and lightly charred.
5. Garnish with remaining mint.
6. Serve hot or at room temperature.

Melty Chicken Bacon Ranch Burrito

Serves 4 / COOK TIME 6-8 minutes

Two halves of a grilled burrito, revealing a filling of shredded chicken, bacon, cheese, and other ingredients, served on a wooden board.

Ingredients

• 4 small or 2 large air fried or grilled chicken breasts, shredded
• 4 large flour tortillas
• 4 slices bacon, air fried and crumbled
• 1 cup shredded Monterey Jack cheese
• 1 green onion, chopped
• 1/4 cup ranch dressing
• 1/2 cup pickled jalapeno slices or dill pickles, chopped
• 1/4 cup chopped fresh cilantro
• 2 teaspoons hot sauce, or to taste
• Vegetable oil for brushing on burritos

Instructions

1. Preheat Gourmia FoodStation™ to AIR FRY 375°.
2. Combine all ingredients except flour tortillas and oil in a large bowl and mix well.
3. Lay tortillas out flat and place 1/4 of the filling mixture on the lower half of each tortilla.
4. Fold sides over filling and then roll up to enclose filling in tortillas.
5. Brush each burrito with vegetable oil.
6. Place burritos in air fryer basket in a single layer, cooking in batches if necessary.
7. Cook 6-8 minutes, turning halfway through cooking until golden brown and crispy.
8. Serve with additional ranch dressing if desired.

Sincronizadas

Serves 4 / COOK TIME 6-8 minutes

Two folded quesadillas, possibly ham and cheese, served with a side of guacamole and pico de gallo.

Ingredients

• 8 medium-size corn or flour tortillas
• 8 slices cooked ham
• 1 cup Oaxaca or Monterrey Jack cheese, shredded
• Vegetable oil for brushing on tortillas
• Guacamole for serving
• Pico de Gallo for serving

Instructions

1. Preheat Gourmia FoodStation™ to GRILL LOW.
2. Brush one side of each tortilla with vegetable oil.
3. Lay 4 of the tortillas oil side down on a cutting board.
4. Top each tortilla with two slices of ham and 1/4 cup of shredded cheese.
5. Top with remaining tortillas, oil side up.
6. Cook 6-8 minutes, turning halfway through cooking until cheese is melted.
7. Serve with guacamole and Pico de Gallo.

Sweet Potato, Bacon and Kale Hash

Serves 2 / COOK TIME 15-20 minutes

A plate of hash featuring diced sweet potatoes, chopped bacon, and kale, topped with a fried egg.

Ingredients

• 2 medium sweet potatoes, peeled and cut into 1/2 inch dice
• 2 large shallots, finely sliced or 1 small onion
• 2 cups chopped kale
• 4 slices bacon, chopped
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon crushed red pepper, or to taste
• 2 eggs, fried (optional)

Instructions

1. Preheat Gourmia FoodStation™ to AIR FRY 400°.
2. Place all ingredients except eggs into a large bowl.
3. Toss to coat potatoes, bacon, and kale evenly with seasonings.
4. Spoon mixture into air fryer basket.
5. Cook 15-20 minutes until sweet potatoes are cooked through and browned.
6. Top with fried eggs if desired.

Tangy and Sweet Grilled Salmon Bowl

Serves 4 / Cook Time: 6-8 minutes (plus 30 minutes for marinating)

A healthy bowl with cooked salmon fillet, quinoa or brown rice, lettuce, avocado, cucumber, tomatoes, red onion, and lime wedges, garnished with sesame seeds.

Ingredients

For salmon bowl

• 4 skinless salmon fillets, 4-6 oz. each
• 2 cups cooked quinoa or brown rice
• Additional favorite salad greens and toppings: spinach, avocado, tomato, cucumber etc.

For marinade/dressing

• 1 cup vegetable oil
• 1/2 cup soy sauce
• 1/2 cup balsamic vinegar
• 1/2 cup maple syrup
• 1 large garlic clove, minced
• 1-inch piece of ginger, minced
• 1 small shallot, minced
• 2 teaspoons Sriracha or similar chili sauce, or to taste
• 2 teaspoons sesame oil

Instructions

1. To make the marinade/dressing: Mix all marinade/dressing ingredients together in a large bowl.
2. Remove 1/2 cup marinade and pour into a large resealable bag. Add salmon, then marinate in the refrigerator for 30 minutes.
3. Remove an additional 1/2 cup of marinade from bowl and mix with quinoa (or brown rice).
4. Reserve remaining marinade to use as your salad dressing.
5. To make the salmon fillets:
6. Preheat Gourmia FoodStation™ to GRILL MEDIUM.
7. Remove salmon fillets from marinade and discard marinade in bag.
8. Grill salmon on medium for 3-4 minutes per side or until desired doneness.
9. For each serving: Divide quinoa or brown rice, greens, and salad toppings equally between 4 bowls. Top each bowl with 1 salmon fillet and some of the reserved dressing.

Thai Grilled Steak

Serves 4 / COOK TIME 6-8 minutes for medium (plus 1 hour for marinating)

Sliced grilled steak served over a bed of mixed greens, shredded carrots, and red onion, drizzled with sauce and sprinkled with sesame seeds and microgreens.

Ingredients

For steak

• 2 strip steaks, about 16 oz. each
• 16 ounces mixed salad greens
• 1 cup shredded carrots
• 1 small red onion, thinly sliced

For marinade

• 3/4 cup vegetable oil
• 1/2 cup soy sauce
• Juice and zest of 2 limes (about 1/4 cup juice)
• 2 tablespoons light brown sugar
• 1 small shallot, minced
• 1 teaspoon fish sauce or 1 tablespoon oyster sauce
• 1/2 teaspoon ground black pepper
• 1 small Thai chili, finely sliced (optional)
• 1 stalk lemongrass (white part only), finely sliced (omit if unavailable)

Instructions

1. To make the marinade: In a large bowl, combine all marinade ingredients.
2. Remove 1/2 of the marinade and reserve.
3. Place steaks and remaining marinade in a large resealable bag and marinate in the refrigerator for 1 hour.
4. To make the steak: Preheat Gourmia FoodStation™ to GRILL HIGH.
5. Remove steaks from marinade and discard marinade in bag.
6. Grill steaks on HIGH for 3-4 minutes per side (for medium).
7. Divide salad greens, carrots, and onions between 4 plates.
8. When steaks are done, let rest for a few minutes before slicing and placing on top of greens.
9. Spoon a few tablespoons of reserved marinade over each plate.

Air Fry Cooking Chart

Dehydrate Chart