Recipes

Rocambole Garlic Popcorn

Try different flavor combinations. Olive oil with rosemary and sea salt or chile infused oil to make a pleasantly spicy batch of popcorn, this batch is made with a few bulbs of Rocambole garlic. There are many options you can try, but my favorite kind of endorsement is the clean plate testimonial.

Ingredients:
2 Tbsp Olive Oil 
1 Garlic Clove – sliced paper thin with a garlic slicer 
1/2 Cup Popcorn Kernels 
1 Tbsp Sea Salt – ground to a fine powder in a mortar & pestle

Rocambole Garlic Popcorn

Try different flavor combinations. Olive oil with rosemary and sea salt or chile infused oil to make a pleasantly spicy batch of popcorn, this batch is made with a few bulbs of Rocambole garlic. There are many options you can try, but my favorite kind of endorsement is the clean plate testimonial.

Ingredients:
2 Tbsp Olive Oil 
1 Garlic Clove – sliced paper thin with a garlic slicer 
1/2 Cup Popcorn Kernels 
1 Tbsp Sea Salt – ground to a fine powder in a mortar & pestle

Rocambole Garlic Popcorn

Try different flavor combinations. Olive oil with rosemary and sea salt or chile infused oil to make a pleasantly spicy batch of popcorn, this batch is made with a few bulbs of Rocambole garlic. There are many options you can try, but my favorite kind of endorsement is the clean plate testimonial.

Ingredients:
2 Tbsp Olive Oil 
1 Garlic Clove – sliced paper thin with a garlic slicer 
1/2 Cup Popcorn Kernels 
1 Tbsp Sea Salt – ground to a fine powder in a mortar & pestle

Roasted Root Vegetable

Ingredients:
4 Shallots or 8 Pearl Onions – peeled and left whole 
2 Parsnips – peeled and cut into long wedges 
1 Beet – peeled and cut into chunks 
1 Celery Root – peeled and cut into wedges 
2 Carrots – peeled and cut into wedges 
1/2 Fennel Bulb – cut into half inch slices 
3 Tbsp Olive Oil 
1 Tbsp Fresh Thyme Leaves or 1 tsp Dried Thyme Leaves 
Salt & Pepper

Roasted Root Vegetable

Ingredients:
4 Shallots or 8 Pearl Onions – peeled and left whole 
2 Parsnips – peeled and cut into long wedges 
1 Beet – peeled and cut into chunks 
1 Celery Root – peeled and cut into wedges 
2 Carrots – peeled and cut into wedges 
1/2 Fennel Bulb – cut into half inch slices 
3 Tbsp Olive Oil 
1 Tbsp Fresh Thyme Leaves or 1 tsp Dried Thyme Leaves 
Salt & Pepper