How to roast garlic: cut tops off of cloves (as in picture), place each head in one compartment on a muffin tin, pour 2 tbsp olive oil on top of each head, add fresh cracked pepper and maldon sea salt, cover lightly with aluminum foil, bake for 1 hour at 400°F. Spread on french bread or eat plain. So good.
Baked Parmesan Herb Zucchini // These were delicious and went perfectly with the fish I made. Plus, they were FILLING. I ate 3 of the halves for lunch the next day, too. Zucchini might be my new favorite healthy food (besides avocado, obviously).
This is our favorite way to eat broccoli of all time! My husband says he would rather eat this than fries. I put a few Tbsp of olive oil in a ziploc with some salt and pepper and the broccoli and shake. Then spread on a cookie sheet and spread minced garlic over it and roast at 425 deg F for 20-25 minutes.
If you wrap your celery in tin foil before placing it in the fridge it will last for weeks, and it will still be fresh and crisp when you pull it out! This also works for stored broccoli for 7 weeks wrapped in tin foil, and heads of lettuce for at least 6 weeks!!!
1/4 C olive oil 2 T Sesame Oil 2 T Soy Sauce 2 T Brown Sugar 2 T dijon mustard 2 Garlic mined 2 tsp ground ginger Mix all ingredients together and pour over Salmon & marinate. Bake or grill until almost done. Glaze & broil until completely cooked. 1/4 C Honey 1/2 t ground ginger 1 t Soy Sauce 1 t Sesame Oil