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Roasted Garlic

From Desert Garlic Gardens

<p>A simple and delicious recipe that can be enjoyed by many with a variety of dietary restrictions. When enjoyed as straight, roasted garlic this dish is gluten-free, vegetarian and vegan. For those who are not concerned about dairy, the roasted garlic may be mashed and mixed with sour cream for a topping for mashed potatoes, toast or french bread. It may also be mixed together with Parmesan cheese and pasta sauce or added to a pesto sauce.</p>
Source: Simply Recipes (Entered by Nancy Guinn)
Serves: Depends on how many heads of garlic is used

One or more heads Raw garlic
Two tsp Extra virgin olive oil

Step by Step Instructions
  1. 1. Preheat your oven to 400°F (205° C). (A toaster oven works great for this.)
  2. 2. Peel and discard the papery outer layers of the whole garlic bulb, leaving intact the skins of the individual cloves of garlic. Using a sharp knife, cut 1/4 to a 1/2 inch from the top of cloves, exposing the individual cloves of garlic.
  3. 3. Place the garlic heads in a baking pan, cut side up. (A muffin pan works great for this, as it keeps the garlic bulbs from rolling around.) Drizzle a couple teaspoons of olive oil over each exposed head, using your fingers to rub the olive oil over all the cut, exposed garlic cloves. Cover the bulb with aluminum foil. Bake at 400°F (205°C) for 30-35 minutes, or until the cloves feel soft when pressed.
  4. 4. Allow the garlic to cool enough so you can touch it without burning yourself. Use a small small knife cut the skin slightly around each clove. Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins.
  5. Eat the straight roasted garlic as is or mash with a fork and use for cooking. Can be spread over warm French bread, mixed with sour cream for a topping for baked potatoes, or mixed in with Parmesan and pasta.