NOTE: To roast garlic, peel off as much papery skin from each large head
of garlic as will come off easily while still keeping the head intact.
Brush each head liberally with 1 teaspoon olive oil. Place in a small,
shallow baking dish in the toaster oven and roast at 375 F until the
outside is lightly browned and the innermost cloves are soft, about 20
minutes. Refrigerate in a sealed container for up to 2 weeks.
DRESSING: In a blender or food processor, combine all of the ingredients
and process until smooth, adding water as required to create a slightly
thick consistency.
Use immediately or refrigerate in a tightly sealed container for up to 1
week. Bring to room temperature before using and reblend, if necessary.
Makes 1 cup
Source: Recipes from an Ecological Kitchen - by Lorna J. Sass
: ISBN: 0-688-10051-1
: Typed for you by Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“God is in control, and therefore in everything I can give thanks – not because of the situation but because of the One who directs and rules over it. #Kay Arthur”
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