Cracked pepper and a subtle lemon flavor perfectly accent these beautiful grilled artichokes.
1 pound artichokes
3 cloves garlic
Fresh ground pepper
1. Get a large pot of heavily-salted water boiling. Add the garlic and squeeze in the juice of 1 lemon, then also drop the peel into the pot.
2. To prep the artichokes, first cut the pointy tops off the leaves. Trim away the tough outer leaves and peel the stems. Cut the chokes in half and use a spoon to remove the inner leaves. Put the artichoke in the boiling water and boil until just tender, about 8-10 minutes.
3. Meanwhile, heat the grill to hot. Drain the chokes and drizzle with a good amount of olive oil and grind some pepper over. Place artichokes on the grill cut side down. Grill for a couple minutes until artichokes start to char, then flip and grill them leaf side down.
4. Transfer to a platter and top with extra lemon juice.
Brushed with a sweet-tart glaze, these grilled carrots are sure to wow.
1 bunch carrots, peeled
1 large orange
¼ cup dark brown sugar
2 teaspoons butter
Freshly-chopped herbs of your choice, such as parsley, oregano and tarragon
1. To make the glaze, juice the orange in a small non-reactive saucepan. Over medium-heat, add the brown sugar and butter and cook until the mixture is slightly thickened, about 5 minutes, stirring occasionally. Remove from heat and set aside.
2. Brush the carrots lightly with olive oil and place directly on grill. Grill until crisp-tender, about 15 to 20 minutes, turning occasionally during cooking. In the last few minutes of cooking, brush the carrots all over with the glaze.
3. Remove the carrots to a plate, sprinkle with salt and fresh herbs. Serve immediately.
This versatile rub is delicious on steak, chicken, fish or even veggies!
¼ cup coarse sea salt
¼ cup olive oil
2 teaspoons chopped fresh mint
1 tablespoon chopped fresh parsley
2 teaspoons chopped fresh chives
2 teaspoons chopped fresh golden oregano
2 teaspoons fresh thyme leaves
1 teaspoon fresh ground pepper
3 tablespoons minced garlic
1. Mix all ingredients together to form a paste. Rub directly on meat or poultry, cover with plastic wrap, and marinate overnight in the refrigerator before cooking.
Sweet and delicious with green tops, these onions are at their best grilled.
Whole green onions with tops
1-2 tablespoons olive oil
Salt and pepper to taste
1. Preheat a gas or charcoal grill to medium heat.
2. Wash and trim any roots from bottom of onions. Then, trim onions to approximately 12 inches in length and slice in half lengthwise, leaving green tops attached.
3. Spray or brush baking sheet with olive oil. Brush onion halves with olive oil and add salt and pepper to taste.
4. Grill the onions until tender and caramelized. If desired, drizzle with balsamic vinegar and sprinkle with fresh herbs before serving.