Roasted Garlic Cloves

I bought a big bag of peeled garlic cloves at Sam's and wanted to try roasting it this way (I've only ever roasted whole heads). This recipe is very general and can be easily adjusted to whatever amount you need.

* You should try to be sure the cloves you choose are somewhat similar in size, for consistency in cooking.

Take the amount of peeled garlic cloves you want to roast, and toss them in a bowl with enough olive oil to coat (around a tablespoon for a cup of cloves). Place on a parchment paper lined baking sheet in a single layer. Sprinkle lightly with salt  - optional!

Place in a preheated 400 degree oven for 10 minutes - stir and flip over (they will be brown on the bottom).

Reduce heat to 350 and bake for 5-10 more minutes. If the cloves are very large, you may need additional time - watch carefully.

Let cool and enjoy! 

I used some of mine to make roasted garlic aioli - recipe to come!

Fresh Mint Sauce

This is so delicious and needs NO sweetener at all in my opinion. If you'd like it sweet, feel free to add sugar or whatever sweetener you like.

It reminds me of what my Mom used to make before mint jelly was really a thing and we started buying it instead. I don't know that I'll ever buy mint jelly again! 

I made it to go with our lamb for Easter dinner!

Ingredients:

A handful of fresh mint leaves - about a cup - washed and stems removed

1/4 cup boiling water

1/4 cup white vinegar  *

Finely chop the mint leaves by hand or in a food processor. Pour the boiling water over the chopped leaves and let it sit for about 10 minutes. Add the vinegar and stir.

Serve with lamb.

Notes:

* I usually use raw apple cider vinegar, but white vinegar gives it a purer mint flavor. 

* I'm not sure how well this would keep. I did have some with the leftover lamb the next day, and it was still excellent. I did make half a recipe for this reason. I think it would be very easy to just make the amount you need when you need it.