Monday

Baked Artichokes

No room on your stove top for steaming an artichoke for 45 minutes? This baked version is a snap, allows you to do a bundle at once and may even been more flavorful. This preparation makes it easy to scoop out the choke after baking while leaving the leaves in tact, which makes a fun dip bowl.

Ingredients:
Prepared artichoke(s) = pointy tips of leaves trimmed, stem trimmed top 1/4 cut off
olive oil - about 1 Tbs per artichoke
lemon juice - about 2 tsp per artichoke
garlic clove, coarsely diced - 1 per artichoke
salt

Preheat oven to 425*
Prepare your artichoke and pull the leaves apart a bit. Stick garlic pieces in between some of the center leaves and drizzle oil and lemon juice into leaves as well. Wrap tightly in foil. Bake directly on rack for 60 minutes for an average/medium artichoke and more like 90 minutes for a really big one.

Salmon with Sweet Chili Glaze

A delicious spring entree excellent with sauteed snap peas or wilted greens. Cut back on the ginger if you don't like things too spicy.

Ingredients:
(This makes enough marinade for four 6oz fillets)
Salmon fillets
1/3c Asian sweet chili sauce
2 Tbs soy sauce
1 Tbs grated fresh ginger

Line a rimmed baking sheet with foil. Mix marinade ingredients together and pour over salmon. Let sit at room temperature for 30 minutes. Meanwhile preheat the broiler. Spoon marinade over salmon one last time. Broil 6-10 minutes (depending on thickness of fish) until browned in spots and almost opaque in center of fish.