Mango Salsa (recipe from Carmen W): Chop in small pieces: 2 roma tomatoes, 1 large mango, 2 jalepenos (no seeds), 1/2 red onion 2-3 Tblsp. fresh cilantro. In small bowl, mix: 1 Tblsp. vinegar, juice from 1 lime 1 Tblsp. sugar. Pour mixture over salsa. Store in fridge. Great with chips, lavosh, fish, over a green salad.
Roasted Garlic. Here's how: 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.