5 medium green globe artichokes
1/2 cup olive oil
1/2 cup balsamic vinegar
3 cloves garlic, chopped
2 tablespoons chopped fresh rosemary leaves
1 lemon, juiced
Salt and pepper

Steaming: This can be done in advance to save time. Steamed artichokes can be stored in the refrigerator for up to 1 week. To trim for steaming: Cut stem of artichoke.
Cut 1/3 of top off artichoke off, discard. Clip off tips of each leaf with scissors.
Stand artichokes in steamer basket with 3 inches of water, cover and boil until fork tender at base, about 25 to 40 minutes depending on size.

Marinating: Split cooked artichokes lengthwise, scoop out "choke" (fuzzy center). Mix oil, balsamic, garlic, rosemary, lemon juice and salt and pepper, in the bottom of glass baking dish. Place artichokes, cut side down, in marinade. Cover and refrigerate until ready to grill, up to a day.

Grilling: Remove artichokes from marinade, save marinade for basting, place artichokes on hot grill cut side up and cook until deep golden brown, about 5 to 7 minutes. Brush with marinade and turn to cook other side until deep golden brown, brush again with marinade. Serve hot or at room temperature.

2 ham hocks
1 large onion
2 tablespoons extra-virgin olive oil
2 mashed garlic cloves, smashed
1 quart water
6 bunches collard greens, cleaned

In a large pot combine the ham hock, onion, extra-virgin olive oil, and smashed garlic. Add the water and bring to a simmer over medium heat. Simmer for 1 hour. Gradually add the collard greens to the stock pot. You will have to add the greens in stages to allow time for them to boil down. Once all your greens have been added, lower your flame to a soft boil, and allow them to cook until tender, about 55 minutes.

Extra-virgin olive oil
1 tablespoon GFCF butter sub (or just more oil)
1 onion, minced
2 garlic cloves, minced
2 pounds fresh baby spinach, stemmed
1/2 c MimicCreme (unsweetened)
1/4 tsp grated fresh nutmeg
Sea salt and freshly ground black pepper

Heat a large pot over medium heat. Drizzle with a 2-count of oil, add the butter, and stir it around so it melts. Saute the onion and garlic until soft, about 5 minutes. Add the spinach in batches, pushing it down with a wooden spoon to help it wilt. Keep adding more spinach when there is room in the pot. Cook the spinach until it is dry, then lower the heat and add the cream and nutmeg. Stir and cook for 10 minutes. Season with salt and pepper and serve hot.

4 green plantains
2 cups oil
Salt and freshly ground pepper

Peel plantains and cut into 1-inch thick rounds.

Heat the oil in a small saucepan until hot but not smoking. Drop the plantain rounds into the hot oil 3 or 4 at a time and cook until lightly browned, 2 to 3 minutes. Remove and drain on paper towels.

Set each fried plantain on a flat side, and using a rolling pin, frying pan, or whatever else you think will work, squash it as flat as you can. It should have a circular shape.

Return the flattened plantain sections to the hot oil 3 or 4 at a time and cook until the entire surface is golden brown, about 2 minutes. Remove the plantains from the oil, drain, and season liberally with salt and pepper. Serve hot or at room temperature.

4 cups water
2 pounds green beans, trimmed
grated lemon rind, zested
6 tablespoons margarine
2 tablespoons fresh lemon juice, or to taste
salt and pepper
2/3 cup walnuts, toasted

Steam beans until tender but still bright green (8-10 minutes). Transfer to bowl, toss with lemon zest, margarine and juice. Season with salt and pepper. Transfer to a warm platter, sprinkle with the toasted nuts. Serve immediately.

Toasted nuts: Bake at 350°F in a single layer, stirring once after 5-7 minutes. Cook another 5-7 minutes until the nuts give off a toasted aroma.

1 lb asparagus
Sea salt
Pepper
Olive oil

Trim hard bottoms off stalks, drizzle oil over asparagus, season with salt and pepper, toss to coat. Heat BBQ to very hot, grill until nice marks show and stalks are limp.

To top

1 pound thick locally-grown asparagus spears, woody ends removed
Light olive oil
Salt and freshly ground pepper
1 bunch watercress
Meyer Lemon Vinaigrette (see below)

Meyer Lemon Vinaigrette
Zest of 1 Meyer lemon, minced
2 tablespoons fresh Meyer lemon juice
1 tablespoon champagne vinegar
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
6 tablespoons light olive oil
Combine everything but the oil in a small bowl. Then drizzle the oil in and whisk. Whisk in a little mustard if you’re using ordinary lemons. Makes about 1/2 cup

1. Prepare the charcoal grill.
2. Brush the asparagus lightly with olive oil and sprinkle with salt and pepper. Grill over a medium-hot fire for about 5 minutes, turning the asparagus until the skin is slightly charred and the spears tender.
3. Wash the watercress, dry it in a spinner, and arrange it on a platter. Place the grilled asparagus on the watercress; drizzle with vinaigrette.

3 6-inch zucchini, ends cut off
1 tablespoon dry Italian seasoning
Salt and pepper to taste
Olive oil

Cut zucchini lengthwise into 1/4 inch slices, lay all flat, brush lightly with olive oil then season with Italian seasoning mix, salt and pepper. Grill on BBQ until nice lines form and they are only slightly soft. They will continue to cook even after you remove them.

2 russet potatoes
1 zucchini
2 eggs
3 green onions, chopped
1 teaspoon dry dill or 1 tablespoon fresh dill

Heat oil in pan over medium heat. Using a standard grater, grate zucchini and russet potatoes. Mix with eggs, green onion, dill, salt and pepper. Mound in pan to form pancakes, cook until set on one side, flip and cook until done. Be careful, when the mixture hits the oil, it can splatter. Serve with applesauce.

1 pound baby red potatoes, scrubbed
5 medium ears of corn (about 3 pounds)
1 pint grape tomatoes, halved lengthwise
1 small red onion, peeled and sliced thinly (about 1/2 to 3/4 cup)
1 large bunch fresh basil, rinsed, dried, and leaves picked
1/4 cup extra-virgin olive oil
2 large lemons, juiced
1 teaspoon kosher salt
About 15 grinds freshly ground pepper

Place the potatoes in a large pot of salted water and bring to boil. Cook until just fork tender, about 15 minutes. Fish out the potatoes with a spider or slotted spoon and place them in a bowl of ice cold water to stop them from cooking.

Shuck the corn and break each ear in half. Cook in the same boiling water for 5 to 7 minutes until tender but not soft. Remove the cooled potatoes to a dish-cloth to drain. Immerse corn in the same ice bath until cool. Cut each potato into quarters and place in a large bowl.

Remove corn from water and also let drain. Use a chef's knife to cut the kernels off each ear. Add kernels to bowl. Add grape tomatoes, onion, and whole basil leaves. Add olive oil and lemon juice and toss gently to combine. Season, to taste, with salt and pepper. Serve immediately.