Salsa Verde

by Val Easton

Combine in a small bowl:

1/3 cup coarsely chopped herbs, including parsley, mint, basil, rosemary, lemon verbena
Grated zest of 1 lemon
1 small garlic clove, chopped very fine or pounded into a puree
1 tablespoon capers, rinsed, drained, and coarsely chopped
½

Garlic Sliders

by Jodi and Steve Cable

1 cup finely minced fresh garlic
Virgin olive oil
Salt to taste, (or about 1/4 teaspoon)
Crusty bread cut into finger size slices.

Place minced garlic in smallish bowl.
Add olive oil until completely covered plus about 1/2 inch over level read more...