HERBED OLIVE OIL
Looking for ways to use those big bunches of green onions and herbs you want to buy at the market? Keep this in the fridge all summer. You'll find endless ways to use it. Saute vegetables, mushrooms, meat, shrimp, scrambled eggs. It's also a good start for anything done on the grill. Additional herbs may be added at any time -- try rosemary for lamb, sage for chicken, thyme for beef or pork, oregano and/or basil for Italian dishes.

Combine finely chopped garlic, Italian parsley and either green onions or chives, in whatever proportions you like, with olive oil to make a thick paste (a food processor or hand blender makes this easy). It keeps for weeks in the refrigerator.

Recipe from Linda O'Connell


ROASTED GARLIC OIL
This also keeps in the refrigerator for weeks. We use it as a dressing for cherry tomatoes with sliced sweet onions, any kind of homemade salad dressing, pasta salad, sauteed with vegetables, spread on baguette slices and topped with cheese -- you'll think of many ways to use it.

4-6 whole heads of garlic
olive oil
freshly ground black pepper
basil
red pepper flakes

Cut the tops off the garlic (leave heads intact). Arrange in a heavy oven-proof skillet or pan. Drizzle with olive oil. Cover the pan (foil works fine) and bake in a 350 degree oven for 45 min. Cool completely, then squeeze the garlic out of their husks into a glass container. Cover with more olive oil (be sure to add the oil from the pan), add basil, pepper and red pepper flakes to taste. Garlic cloves may be left whole, but I prefer to mash them coarsely with a fork or process with a hand blender. Cover tightly and store in refrigerator.

Recipe from Cider Hill Farm