It's grilling season! Sometimes burgers, steaks, shrimp... why not veggies?! The beauty of a grilled artichoke is that you need no heavy dipping sauce on the side. The flavor result is smoky with a charred, crispy texture.
3 whole artichokes
Salt and pepper to taste
1-2 tablespoons olive oil
Working with one at a time, cut off the top third of each artichoke. Clip off and discard the sharp points of the outer leaves. Here is a video I found that may help you out with the preparation...
Pour enough water into a large pot to reach a depth of 1 to 2 inches. Cover and bring to a boil. Uncover the pot and arrange trimmed artichokes, bottoms up, in the bottom in a single layer. Cover the pot, reduce heat to medium and steam until tender, 20 to 40 minutes. Cooking time will depend on size of artichokes. When the leaves pull out easily and the base can be pierced with a knife, they're ready.
Heat grill to high. Remove the artichokes from pot with tongs and drain on a towel. Cut artichokes in 1/2, remove and discard the fuzzy choke, brush the cut side with olive oil, and season with salt and pepper. Place them cut-side down on the grill and cook about 3 minutes, until grill marks form. Remove from grill and squeeze fresh lemon juice over artichokes before serving.
Tip: For easy entertaining, steam artichokes before guests arrive and grill right before serving.
In honor of San Antonio's Fiesta Kick-Off, we whipped up some fish tacos full of confetti color, fiesta flavor, and flare. This is perfect for a family occasion and can be made in no time! Viva!
1 pound tilapia or cod
2-3 tablespoons olive oil
1 package corn tortillas
1 package pre-shredded coleslaw blend
1 package pico de gallo or your favorite salsa
1 tbsp chopped cilantro
Salt and pepper
2 tbsp Cumin
2 tbsp Paprika
To prepare the slaw, place the shredded cabbage in a bowl and sprinkle with 1/3 teaspoon of salt, 1 tbsp chopped cilantro, and juice of 2 limes. Let sit to tenderize.
To prepare the fish, heavily season both sides with salt, pepper, cumin and paprika. Rub in the seasoning. Heat the oil in a heavy pan over medium-high heat. Add the fish to the pan and cook for 2 to 3 minutes per side. Meanwhile, heat the corn tortillas and set aside. Serve the fish on a platter with the tortillas, slaw, cilantro, avocado, lime or salsa/pico de gallo on the side. Makes 4 servings.
Tip: Need a light lunch? Skip the tortillas. Serve tilapia over baby spinach and slaw. Top with avocado, pico de gallo, and fresh squeeze of lime.
Need a simple healthy people pleaser? This dish is bursting with flavor... garlic, lemon, and herbs... Yum! Cauliflower is a cruciferous vegetable containing vitamins, minerals, and chemical structures known as glucosinolates. Glucosinolates break down into several biologically active compounds that are being studied for possible anticancer effects. Instead of empty calorie white pasta or a starchy potato, consider cauliflower!
1 lb shrimp, peeled and deveined
1 head of cauliflower, chopped into 1” pieces
2-3 tbsp olive oil
2 garlic cloves
1 tbsp chopped fresh parsley
Juice of 1 lemon + zest 1⁄2 lemon
Salt and cracked pepper
Heat oven to 400 degrees. On a sheet pan, drizzle 1 tbsp olive oil over chopped cauliflower, toss and season with salt and pepper. Roast for 30 minutes, until fork tender. Place roasted cauliflower in a bowl. Mash cauliflower until consistency of mashed potatoes. Add lemon zest, 1 tbsp olive oil and juice of 1 lemon.
Heat wok or sauté pan to medium heat. Place 1 tbsp olive oil in pan. Add minced garlic and sauté for about 1 minute. Add shrimp and sauté for about 3-4 minutes (until cooked through). Add fresh parsley until combined.
Serve hot shrimp over cauliflower mash. Garnish with fresh parsley. Pair with a side salad for a filling, yet light dinner. Makes 2 servings.
Tip: Squeeze fresh lemon juice over roasted cauliflower and skip the mashing step. So easy and same flavor!