• Bok Choy with Cashews
• Eggplant & Smoked Gouda Open Faced Grilled Sandwiches
• Grilled Vegetables
• Pan Roasted Artichoke with Garlic and Lemon

courtesy of Culinary School of the Rockies

Ingredients
4 Tbs. Cashews, chopped
¼ tsp. Red pepper flakes
1 ½ lbs. Bok choy
2 Tbs. Peanut oil
3 cloves Garlic, minced
3 Tbs. Ginger, minced
2 Tbs. Soy sauce

Method

1. Slice off the bok choy stems and cut into bite sized pieces. Leave the leaves whole.
2. Place a large pan or wok over high heat. When heated, add the oil. When the oil is hot, add the garlic, ginger, and stir-fry for one minute.
3. Add the bok choy, pepper flakes and a little salt. Stir-fry until wilted.
4. Add the soy sauce and cashews and stir-fry for another minute.
5. Serve immediately.

courtesy of Epicurious

The ingredients are simple, and the flavors delicious!

Ingredients
1 lb tomatoes, finely chopped
1/4 cup finely chopped flat leaf parsley
1/2 cup extra virgin olive oil
1 tablespoon white wine vinegar
Salt and Freshly ground pepper
8 oz Smoked Gouda or
4 thick slices country style bread
2 lb eggplants

Method

1. Prepare grill for cooking over direct heat with medium-hot charcoal (moderate heat for gas); see Grilling Procedure.
2. While grill is heating, stir together tomatoes, parsley, 2 tablespoons oil, vinegar, pepper, and 3/4 teaspoon salt in a medium bowl.
3. With a cheese plane or vegetable peeler, shave half of cheese into thin slices (if using mozzarella, thinly slice half of it with a knife) and cover slices with plastic wrap, reserving remaining piece for another use.
4. Brush bread on both sides with 1 tablespoon oil per slice.
5. Trim off top and bottom of each eggplant, then cut 2 (1-inch-thick) slices lengthwise from center of each eggplant, discarding remainder. Brush cut sides with 3 tablespoons oil (total) and sprinkle with remaining 1/2 teaspoon salt.
6. Lightly oil grill rack, then grill eggplant slices (covered only if using a gas grill), loosening with a metal spatula and turning occasionally to avoid overbrowning, until very tender, 8 to 10 minutes. While eggplant is grilling, grill bread, turning over once, until grill marks form, 1 to 2 minutes total, and transfer to a large platter.
7. Transfer eggplant to platter, then top evenly with sliced cheese and return to grill and cook, covered for charcoal or gas, without turning, until cheese begins to melt, about 1 minute. Transfer eggplant with spatula to platter.
8. Transfer grilled bread to 4 plates and spoon tomato mixture on top. Drizzle evenly with remaining tablespoon oil and top with eggplant. Season with pepper to taste.

courtesy of Culinary School of the Rockies

Ingredients
1 large vidalia or sweet onion, sliced into 1" rings
4 large portabello mushrooms, fins on bottom side removed
2 to 3 zucchini, washed and cut in half lengthwise
1 Tbs. Rosemary, chopped
¼ cup olive oil
¼ cup balsamic vinegar
Kosher salt and pepper to taste

Method

1. Preheat grill to a medium high heat.
2. Place prepared vegetables on a baking sheet.
3. Mix together rosemary, vinegar, and olive oil. Brush on vegetables and season with salt and pepper.
4. Grill until vegetables are al dente, turning occasionally so not to char.
5. Remove from grill, let stand for a few minutes before slicing vegetables. Toss together and serve with grilled steak or chicken.

courtesy of anon

cut ingredients in half for two servings!

Ingredients
2 organic lemons, quartered
4 large organic artichokes
1/2 cup extra virgin olive oil
salt and fresh ground pepper
6 cloves organic garlic, crushed

Method

1. Fill a large bowl with cool water and juice the quarters of 1 lemon into the bowl. One at a time, remove the tough outer leaves from an artichoke to expose the light yellow core. Peel the stem end of the artichoke, keeping about 1 inch of the stem intact and exposing the pale, tender core. Trim 1 inch off the top of the artichoke and cut the artichoke in half lengthwise through the center.
2. With the tip of a spoon, scoop out the furry choke. Add the cleaned artichoke halves to the lemon water and repeat with the remaining artichokes. Keep the artichokes in the water until ready to cook; they will keep 1 to 2 days in the water. Before cooking, spread the artichokes on paper towels, sliced side down, to drain and pat dry.
3. In a large, wide-bottom saute pan over medium-high heat, warm the olive oil until nearly smoking. Sprinkle the pan generously with salt and pepper. Carefully place the artichokes, sliced side down, in the pan, making sure they lie flat. Season the tops with salt and pepper and slip the garlic into the spaces between the artichokes. Cook, occasionally shaking the pan to keep the artichokes from sticking, until they are evenly browned underneath, 6 to 10 minutes. Using tongs, lift 1 or 2 artichokes up to check for doneness.
4. Add the remaining lemon quarters to the pan, place a piece of foil over the pan and cover with a lid to seal tightly. Remove the pan from the heat and keep covered. Let the artichokes cool to room temperature, 30 to 45 minutes. Transfer the artichokes to a serving platter. Squeeze the juice out of the cooked lemon wedges into the pan and whisk to scrape up any brown bits stuck to the bottom. Pour the juice over the artichokes and serve.

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