No. 1 : Quick Recipe

Roasted Garlic Aioli

  • 2 Heads Garlic
  • 3 TB Extra Virgin Olive Oil
  • Sea Salt and Freshly Ground Pepper
  • 1 Cup Olive or Avocado Oil Mayo
  • ¼ Cup Lemon Juice
  • 2 Tsp Dijon Mustard
  • ½ Tsp Worcestershire
  • Dash Hot Sauce
  • ¼ Cup Chopped Parsley 
  • Lemon Wedges

Step One

Preheat the oven to 425F. Cut the tops off the heads of garlic and place both in a square of aluminum foil. Drizzle with the olive oil and sprinkle with salt and pepper. Close the foil up to make a packet and put on a baking sheet. Slide into the oven and roast for 45 minutes or until browned and soft. Remove from the oven and when cool, squeeze the garlic into a bowl of a food processor.

Step Two

Add the mayo, lemon juice, Dijon, Worcestershire and hot sauce to the food processor and puree until creamy. Best made at least 4 hours in advance and stored in the fridge covered tightly, to allow flavors to soften. Garnish with parsley and serve with roasted baby potatoes or shrimp or ANYTHING off the grill. Don’t forget the parsley and the lemon wedges!

No. 2 : Kitchen Scoop

Roasted Garlic is wonderful for so many reasons. When you roast it like this, it becomes sweet, soft and no longer “stinky”. Use it to “schmear” on a piece of toast, add it to your favorite dip, or combine it with softened butter to make a baked potato delicious!

No. 3 : Clever Idea

Did you know garlic was used as medicine in ancient Egypt? The Ebers Papyrus—counts a stunning 22 different medicinal uses for the plant for combating sickness, including the common cold, reducing blood pressure, improving cholesterol levels and help in preventing dementia. All this in a little bulb that tastes so good!

No. 4 : Cheers!

Nostru Carricante Terre Siciliane
About $15

You’ll enjoy floral, pear and refreshing citrus aromas when you pick up the glass, and when you taste the wine, the flavors of herbs and citrus along with a touch of minerality will encourage you to go back for a second sip. The grape that the wine is made from, Carricante is an ancient grape from eastern Sicily, grown for hundreds of years on the volcanic slopes of Mt. Etna. The bright citrus flavor and vibrant acidity make it a wonderful wine pairing for the rich roasted garlic aioli.

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