Recipe Creation: The Perfect Grilled Artichoke

Artichokes are tough.  Seriously.  I have failed many a times trying to cook these perfectly.  If you just grill them, they are too tough and if you just steam or boil them, you don't have those beautiful grill marks and charred flavor.  So, I decided to do both!  I was trying my best to (re)create my favorite grilled artichoke at Lolinda and I don't think you'll be disappointed!  In terms of serving the artichoke, I prefer serving it with Lemonaise (lemon aioli) or melted butter, but you can also make extra garlic oil and dip it in that too.  The best thing about artichokes is that they are delicious AND fun to eat ; )

Serves 2

Ingredients:

• 1 artichoke
• 1/2 lemon, cut into wedges
• 1/4 cup olive oil
• 2 cloves garlic, finely chopped
• Salt & pepper, to taste

Directions:

-Preheat the grill to 400 F.
-Fill a large bowl with cold water and add a wedge of lemon.
-Meanwhile, bring a large pot of water to boil.
-Trim the artichoke and cut it in half.
-Immediately place the artichoke halves in the cold lemon water.
-Remove halves momentarily to scoop out the fuzzy center of each artichoke.
-Place artichokes in the pot and boil for 15 minutes.
-In a small bowl, mix the oil, remaining lemon juice, and garlic together in a bowl.
-Season the olive oil & garlic mixture with salt and pepper, to taste.
-Remove the artichokes from the boiling water and brush with the garlic mixture.
-Place on the grill, flat side down, for 5-8 minutes.
-Remove from grill and serve with aioli, butter, or more garlicky olive oil.

~Enjoy~

Recipe (Re)creation: Crispy Brown Sugar Salmon

If you are anything like me, this salmon will quickly become a bi-weekly staple (at the least).  My dear friend and food blogger for Pink Brandywine introduced me to this preparation and I haven't looked back.  Honestly, even the salmon skeptical (like my husband) love this dish!  The key to this recipe is you have to plan ahead a bit.  Ideally, you want to get your salmon the day before, so you can marinate it overnight.  If that isn't in the cards for you, then at least try to marinate it for 2-4 hours before you start cooking it.  The best part about this dish is it tastes buttery, sinful, and delicious, but it is INCREDIBLY healthy.  I would call that a win.

Serves 2

Ingredients

• 3/4 lb- 1 lb salmon fillet
• 3-4 tbsp soy sauce
• 1 tbsp mirin rice cooking wine
• 2 tsp vegetable oil
• 1 tbsp brown sugar
• freshly ground pepper

Directions

-Preheat oven to 400 F. 

-Place salmon in a zip-lock bag or tupperware container.

-Pour in the soy sauce and mirin and mix around so the salmon is evenly coated.

-Marinate in the fridge overnight (or 2 hours at the minimum)

-Remove salmon from the fridge & brush off some of the marinade with a paper towel.

-Place salmon on a foil lined baking tray or dish.

-Pour the vegetable oil on the salmon and sprinkle with brown sugar.

-Top with a few twists of ground pepper.

-Place salmon in the preheated oven.

-Bake for 10-12 minutes, or until the salmon is crispy and tender.

-Serve immediately!

~Enjoy~

Recipe Creation: Zucchini + Watermelon Radish Salad

This salad is as simple as can be, and is the perfect "detox" salad for those days when you just want to push the reset button.  You can add feta cheese too if you want it to be a little less detoxy : )  I just swoon over the color of those radishes!

Serves 1

Ingredients

• 1 green zucchini
• 1/2 Watermelon radish
• 2 tsp. Truffle Oil
• Sea salt, to taste

Directions

-Using a vegetable peeler, peel the zucchini into thin ribbons.
-Continue peeling until you are down to the seeds.
-Place the zucchini ribbons in a bowl.
-Peel and cut the radish in thin slices.
-Place radish slices atop the zucchini and drizzle with truffle oil.
-Sprinkle with salt, to taste.