Roasted Garlic Aioli

• 1 head garlic (or more, to taste)
• 1 tablespoon olive oil
• 1 cup mayonnaise
• 1 tablespoon chopped fresh flat leaf parsley
• Salt and freshly ground white pepper, to taste

Preheat oven to 375°F. Slice off the top quarter of the garlic head to expose all of the cloves. Place the head of garlic in a clay garlic roaster or oven-safe roasting dish. Drizzle with olive oil and sprinkle with salt and pepper. Roast in the preheated oven until soft, about 1 hour. When cool enough to handle, apply pressure to the base of the head and squeeze out the pulp; discard the skins.

In a small mixing bowl, whisk roasted garlic pulp, mayonnaise and chopped parsley until completely incorporated; season to taste with salt and pepper.

Makes about 1 cup

Sauteed Shellfish

Saute'- 2 cloves garlic, minced in
1/4# butter until lightly browned

Add- 1.5# shelled shrimp, scallops, or mussels
4 TBSP Parsley

Simmer - 5 to 10 minutes - be careful not to overcook.

SPINACH PASTA SALAD

Serves 6

6 cups Farfalle pasta
3/4 cup sliced red pepper
4 green onions, sliced
2/3 cup crumbled feta cheese
2/3 cup shredded fresh basil
2 cups lightly packed fresh spinach
8 cherry tomatoes, quartered

DRESSING:
1/3 cup olive oil
3 tablespoons white wine vinegar
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1 large clove garlic, minced


Cook pasta until firm but tender.
Drain and rinse under cold water; drain again very well.
Whisk together oil, vinegar, mustard, salt, pepper and garlic. Add pasta, red pepper, onions, feta cheese and half of the shredded basil; toss gently.
Stack spinach leaves and roll up tightly; cut crosswise into thin strips. Add to salad along with tomatoes and remaining basil; toss gently.

Crockpot Split Pea Soup Recipe

4 Servings
Ready in: > 5 hrs

* 1 pound green split peas
* 8 cups reduced-sodium chicken broth
* 1 smoked ham bone or ham hock
* 1 1/2 cup carrot, chopped
* 1 cup Spanish onions, finely chopped
* 1 cup celery, chopped
* 2 cloves garlic, minced
* 2 bay leaves
* Salt and freshly ground black pepper

Combine all ingredients in a slow cooker. Cover and cook on low for 6 to 8 hours or on high for 4 to 5 hours, until peas are tender. Remove bay leaves and ham bone and season with salt and black pepper before serving.

Carrabas Dipping Oil for bread

1/4 teaspoon oregano
1/4 teaspoon basil
1/4 teaspoon rosemary
1/4 teaspoon or a little less kosher salt (use according to your taste)
fresh ground pepper
2 dashes red pepper flakes
2 cloves garlic (crushed)
6 tablespoons extra virgin olive oil

Mix together your dry spices. Add crushed garlic to the dry spices.

Place on small saucer. Pour olive oil over mixture. Dip with your favorite hot French bread.