Insanely Delicious Grilled Artichokes



  • 4 large artichokes
  • 2 lemons
  • 1/2 cup olive oil
  • 8 cloves garlic, chopped
  • 2 teaspoons salt
  • 1 teaspoon black pepper


  • Fill a large bowl with cold water. Squeeze the juice from one lemon wedge into the water. Trim each leaf with scissors, then cut an inch off the top and stem, cut in half lengthwise, and quickly place halves into the bowl of lemon water to prevent them from turning brown.
  • Bring a large pot of water (or two) to a boil. Meanwhile, preheat an outdoor grill for medium-high heat.
  • Add artichokes to boiling water, and cook uncovered for about 15-20 minutes–til a leaf pulls out easily. While they’re cooking, make a marinade from remaining lemon, olive oil, garlic, salt and pepper.
  • Drain artichokes, brush with marinade, and place them on preheated grill (outer sides down at first to hold in the liquid). Grill the artichokes for 5 minutes each side, basting with sauce until the tips are a little charred. Serve immediately with the remaining sauce for dipping. Prepare to die of deliciousness.

TIP: You can also boil, marinate and freeze them. Then later, defrost, BBQ and enjoy!


Kale Salad with avocado, garlic & ginger


  • 1-2 bunches of kale or 1-2 bags of pre-washed kale
  • 2 teaspoons garlic, minced (or 2 cubes of Dorot’s frozen garlic–LOVE that stuff!)
  • 2 teaspoons fresh ginger, peeled and grated (or 2 cubes of Dorot’s frozen ginger)
  • 2 teaspoons tamari soy sauce or Bragg’s Amino Acids
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • 1 whole ripe avocado
  • optional add-ins: chopped apple, cashew, marinated tempeh, etc.


  • Wash, de-stem, tear up kale, and place in large bowl (or be lazy like me and just use bagged kale)
  • Whisk garlic, ginger, Braggs, lemon juice and olive oil in a bowl or mixing cup. Add avocado and mash with a fork or whisk til blended in and creamy.
  • Dress, toss & serve immediately.

Modified from Spark Recipes.

Lebanese Cabbage Salad


  • 1 small head of cabbage (purple or green) chopped, or 2 bags pre-shredded
  • generous handful of chopped mint
  • generous dash of sumac (I get it in the spice section at Whole Foods)
  • juice of  2 lemons
  • splash of olive oil
  • 2 cloves minced garlic
  • salt and pepper to taste


  • Make your dressing by combining garlic, lemon juice, olive oil, sumac, salt and pepper. Toss with cabbage and mint. Serve.

Inspired by Elf Cafe in Los Angeles.