Roasted Squash Salad with Roasted Garlic Vinaigrette

Today, I had to participate in one of the things that us Americans hate most.

That’s right my friends. I had jury duty.

This was my second trip to the dreaded juror waiting room.

Luckily, I was released early in the day. But apart of me was a little sad.

Before we took our juror’s oath this morning, a judge gave a phenomenal speech about why we should want to be jurors. It was funny, charismatic and motivating.

It really made me feel like by being there I was helping out my country in a small but important way. And I do hope that at sometime, when the timing is better, I do get to be a bigger part of the judicial process.

Until then, I will continue to drink coffee out of my election special coffee cup and attempt to better the world one dish at a time.

You will need…

3 small yellow squash, sliced

3 small zucchini, sliced

2 heads radicchio or travissio

2 tablespoons chopped sage

2 heads roasted garlic

½ cup olive oil, plus 2 extra tablespoons

¼ cup balsamic vinegar

Salt and pepper to taste

Start by preheating your oven to 400 degrees F.

In a large bowl, toss together 2 tablespoons olive oil, the squash, the zucchini and the sage. Season the squash well with salt and pepper and spread it onto a baking sheet.

Pop the squash in the oven and roast it for 20 minutes.

While the squash is roasting, chop the lettuce into bight sized pieces.

Then, combine the garlic, vinegar and olive oil in a food processor and pulse until completely combined.

Season the dressing with salt and pepper.

When the squash has finished roasting, let it cool for a couple minutes.

Add the squash to the lettuce.

Drizzle the squash and lettuce with the vinaigrette, toss and serve.

Love and Beer Floats

Angela

Roasted Squash Salad with Roasted Garlic Vinaigrette

3 small yellow squash, sliced

3 small zucchini, sliced

2 heads radicchio or travissio

2 tablespoons chopped sage

2 heads roasted garlic
½ cup olive oil, plus 2 extra tablespoons

¼ cup balsamic vinegar

Salt and pepper to taste

Start by preheating your oven to 400 degrees F.

In a large bowl, toss together 2 tablespoons olive oil, the squash, the zucchini and the sage. Season the squash well with salt and pepper and spread it onto a baking sheet.

Pop the squash in the oven and roast it for 20 minutes.

While the squash is roasting, chop the lettuce into bight sized pieces.

Then, combine the garlic, vinegar and olive oil in a food processor and pulse until completely combined.

Season the dressing with salt and pepper.

When the squash has finished roasting, let it cool for a couple minutes.

Add the squash to the lettuce.

Drizzle the squash and lettuce with the vinaigrette, toss and serve. 

How To Guide: Roasting Garlic

My love of garlic is no big secret. If I’m using a recipe, I almost always double the garlic. When I’m writing my own recipes, garlic is often a main component.

I like the way it smells on my fingers after I cook with it.

Yes, I realize that is super weird.

When you roast it, it completely changes the flavor and texture.

In less then an hour, sharp and crunchy garlic becomes earthy and soft and even more amazing.

Roasted  garlic can pump up a sauce, a salad dressing or even your pizza.

It really opens up a whole new world of garlic.

And the more garlic, the better.

You will need…

1 head of garlic

1 teaspoon olive oil

aluminum foil

Start by preheating your oven to 400 degrees F.

While the oven is preheating, peel the extra layers off of the head of garlic.

Then, chop off the top of the head of garlic so that all the cloves are exposed.

Place your garlic on a large piece of aluminum foil and drizzle it with the olive oil.

Wrap up the foil so that the garlic is completely enclosed and pop it in the oven for 45 minutes.

Remove the garlic from the oven, unwrap the foil and let it cool.

Then use it for everything you make when I come over.

Love and Beer Floats

Angela 

Roasted Garlic

1 head of garlic

1 teaspoon olive oil

aluminum foil

Start by preheating your oven to 400 degrees F.

While the oven is preheating, peel the extra layers off of the head of garlic.

Then, chop off the top of the head of garlic so that all the cloves are exposed.

Place your garlic on a large piece of aluminum foil and drizzle it with the olive oil.

Wrap up the foil so that the garlic is completely enclosed and pop it in the oven for 45 minutes.

Remove the garlic from the oven, unwrap the foil and let it cool.