Ingredients:
7-9 firm, whole heads of garlic, with the stem end sliced off. (Do not slice the root end or the bulb may fall apart)
1/3 cup Bella Nonnas Robust Ultra Premium EVOO. For extra garlic flavor, use Bella Nonnas Garlic Infused Olive Oil.
Cooking Instructions:
Preheat the oven to 400.
In a pie tin, cake pan, or other shallow oven proof baking vessel, place the garlic heads cut side up.
Drizzle each head generously with approximately two teaspoons of EVOO.
Seal the pan tight with aluminum foil and bake for 35-40 minutes, until the garlic is fragrant, soft, and golden brown.
Cooking Time : 35-40 min Servings : 7-9
Ingredients: 2 pounds fresh, small, firm pickling cucumbers 1 fresh habanero pepper sliced in half (optional) 5 cloves fresh garlic (optional) 3" sprig fresh dill 1 cup Bella Nonnas Champagne Balsamic Vinegar 1 cup Bella Nonnas A-Premium White Balsamic 2 cups filtered water 1/4 cup kosher salt 1 tablespoon pickling spice mix (optional) Cooking Instructions: Arrange cucumbers, habanero pepper halves, garlic cloves, and sprig of dill in one large sterilized lidded jar, or divide among smaller sterilized jars with tight fitting lids. In a medium sauce pan set over medium-high heat, heat both vinegars, pickling spice (if using), salt, and water to a simmer. Pour hot liquid over the pickles, making sure the liquid comes above the pickles and allow to cool...