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.

4 ears corn, kernels cut from cob
1 cup "lite" coconut milk
1/4 teaspoon salt
2 tablespoons chopped fresh cilantro
1 tablespoon lime juice
1/4 teaspoon crushed red pepper (optional)

Combine corn kernels, coconut milk and salt in a medium saucepan. Bring to a boil, then adjust the heat to maintain an active simmer. Cook, stirring occasionally, until most of the coconut milk has evaporated, 12 to 15 minutes. Stir in cilantro, lime juice and crushed red pepper, if using.

Tip: To remove kernels, stand a cob on its stem end in a bowl and slice them off with a sharp, thin-bladed knife.

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.

6 ears fresh corn (or 3 cups frozen corn kernels ... if you must)
3 tablespoons GFCFSF margarine or coconut oil
1 14-ounce can coconut milk (just under 2 cups)
Salt and freshly ground pepper
Cayenne to taste (optional)
Sugar if necessary
1 tablespoon cornstarch
Parsley leaves to garnish (optional)

Shuck the corn and cut the kernals from it. Put margarine in large skillet or broad saucepan over medium heat. When it melts and begins to foam, add the corn and cook, stirring, for a minute or two. Add 1 1/2 cups of the coconut milk and bring to a gentle simmer; add good pinch of salt, some pepper, and a pinch of cayenne if you like. Simmer for about 10 minutes, or until the corn is tender.

Taste and add a little sugar if you like. Continue to cook until the mixture is thick, another few minutes, adding a little more coconut milk if necessary. If you'd like it thicker, combine with a tablespoon of cold water and stir it into the corn the mixture will thicken almost immediately. Taste and adjust seasoning, garnish, and serve.

Variations: Add 1/2 cup sautéed onion and/or a teaspoon of minced fresh chile.

To top

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.

2 cans of French cut green beans
3 cups Imagine Potato leek soup
1 small can of organic canned mushrooms
½ cup diced onions
2 tblsp Earth Balance Soy Free Natural Spread
salt, white pepper, garlic and onion powder to taste
dash of liquid smoke
french fried onions*see recipe below
Daiya vegan cheese, 70/30 Italian and cheddar blend

Sautee onions in Earth balance, add in mushrooms, seasonings and liquid smoke stirring continuously, then stir in the soup and simmer for a few minutes. Mix soup mixture into green beans in casserole dish, stir in some French fried onions and cheese, reserving some for the top. Top with the cheese and onions for the last 5 minutes of baking at 350. 

*French Fried Onions

3 small onions, cut into small strips
3 eggs
2/3 cup mimicreme
2 cups of brown rice flour
2 tsp sea salt
1 tsp chili powder, onion powder, garlic powder

Mix eggs and mimicreme. Mix flour and spices. Dip onion strips in egg then flour and fry in hot oil for 5 minutes until brown and crispy.

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.

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.