Artichoke

• Chop off tips and stem
• Season with oil, garlic, salt, pepper
• Double wrap in foil
• Bake at 425 for 1.5 hours
• Use two forks to pull off leaves – can leave hairs on if it’s cooked all the way through

Portobello

• Marinate in oil and balsamic vinegar salt pepper garlic for 15 mins
• Bake at 400 for 15 mins

Pesto

Avocado

Burger Bun