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Ingredients

• roasted garlic
• 1 head jumbo garlic (do not use elephant garlic, which is too bitter)
• olive oil, as needed
• Preheat oven to 325 degrees. Lightly baste head of garlic with a little olive oil. Wrap garlic in foil, and poke a few small holes in foil. Bake for 1 1/4 to 1 1/2 hours, until garlic meat is soft.( I never wrapped mine in tin foil).
• (roasted garlic can be added to other dishes or served alone as a spread with French bread. After roasting, the garlic will keep for several days if refrigerated.
• To serve, slice the garlic in half horizontally, drizzle olive oil over it, and warm in oven until golden. Gently squeeze each half to remove meat.)
• penne pasta with roasted garlic
• 20 cherry tomatoes, stemmed and halved
• 1 1/4 cups extra virgin olive oil
• 1 head roasted jumbo garlic
• 1 cup white wine
• 1 tablespoon unsalted butter
• 20 fresh thin asparagus spears
• 1 pound fresh penne pasta
• 1 bunch fresh basil, chopped
• salt and pepper to taste
• 4 ounces goat cheese, room temperature

Description

Tasty Salad

Group Recipes