This is the only blend we take fresh organic clove garlic, dice it up & mix to create the best Ghaaarlic salt. We take fresh local farmer's market garlic, mash them up and blend with kosher salt and other lovely spices to bring the best tasting garlic salt to you and your taste buds! Wonderful on potatoes, tomatoes, and any other item you use salt on,
(although I wouldn't recommend usage in baking cookies).
A friend uses it with roasting vegetables, like cabbage, or carrots, or roasted potatoes...
This is the easiest way that I know how to roast vegetables...
While your oven is preheating to 400 degrees, take about 6-7 cups of the vegetables of your choice, (potatoes, cabbage, carrots, kale, any root vegetable, even peppers!) and chop them into large chunks. In a large bowl, place the vegetables, about 3-4 tablespoons of vegetable/olive oil and a tablespoon of Auntie Arwen's Blatantly Gahaaarlic salt.. mix and coat the vegetables well.
In a 9"x12" pan, spread the vegetables out to fill the pan. Place in the Preheated oven, in the upper rack. Roast for as long as you need to make them slightly tender and stir every 15 minutes. Times vary per vegetable so keep an eye on them. The longest vegetable time is usually potatoes or root vegetables at about 45 minutes. Leafy vegetables can go about 30 minutes.
Goes great with a roast or chicken!
(although I wouldn't recommend usage in baking cookies).
A friend uses it with roasting vegetables, like cabbage, or carrots, or roasted potatoes...
This is the easiest way that I know how to roast vegetables...
While your oven is preheating to 400 degrees, take about 6-7 cups of the vegetables of your choice, (potatoes, cabbage, carrots, kale, any root vegetable, even peppers!) and chop them into large chunks. In a large bowl, place the vegetables, about 3-4 tablespoons of vegetable/olive oil and a tablespoon of Auntie Arwen's Blatantly Gahaaarlic salt.. mix and coat the vegetables well.
In a 9"x12" pan, spread the vegetables out to fill the pan. Place in the Preheated oven, in the upper rack. Roast for as long as you need to make them slightly tender and stir every 15 minutes. Times vary per vegetable so keep an eye on them. The longest vegetable time is usually potatoes or root vegetables at about 45 minutes. Leafy vegetables can go about 30 minutes.
Goes great with a roast or chicken!