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Sardines are sustainably caught with a mild flavor and they are a great way to eat lower on the food chain. Sardines are considered a Superfood as they are low in calories and high in nutrients such as Calcium, Vitamin D, B12, Iron, Omega-3 fatty acids and more! 2 cans @wildplanetfoods Wild Sardines (lightly smoked) in extra virgin olive oil 8 oz cherry/grape tomatoes 1/4 red onion, thinly sliced 1/4 cup Kalamata olives 1 tbs capers 10 garlic confit cloves 3 tbs garlic confit oil 1/4 cup white wine 1/2 tsp Italian seasoning 1/2 lemon, juiced+ zested 1 tbs parsley, for serving For the garlic confit: (note: you won’t use it all for one recipe) 2 garlic heads 1/2 cup olive oil 1/2 tsp salt 2 thyme sprigs 1 rosemary spring A scrunch of black pepper Baguette crostini 1 Demi Baguette 2 tbs olive oil 1 tsp salt Black pepper 1 garlic clove, for rubbing Method: 1. Preheat oven to 350 F; 2. Peel and add garlic cloves to a small pot, along with olive oil, salt, pepper, thyme and rosemary; roast for about an hour and a half; (you can prepare this ahead of time and cook garlic confit along another meal on the oven); 3. Preheat oven to 450; 4. Add tomatoes, red onion, Kalamata olives, capers, garlic confit, garlic oil, white wine, Italian season, lemon zest + juice to a skillet/pan and roast for about 20 minutes; then add sardines on top on broil for about 5 minutes; 5. Season baguette crostini with olive oil, salt and pepper and toast on a pan or a griddle; then rub with a garlic clove; 6. Serve atop crostini or simply dip in and enjoy, the sauce is so full of flavor!

Ingredients 4 apples 300 ml of cream 50 g of sugar 3 egg yolks 15 g cornstarch Vanilla (berries or powder) Juice of 1 lemon Cinnamon Preparation -Cut the upper part of the apple, hollow it out internally, keeping the pulp aside -Dip the whole apples (the bottom part with the freshly cut top part placed on top) in a solution of water and lemon and set aside -Place the pulp in a saucepan, add a little water, cinnamon and close the lid -When the apples are very tender, let the water remaining in the pan evaporate completely and blend them in a blender to obtain apple puree. -In a bowl, beat the egg yolks and sugar for a few minutes and add the cornstarch -Heat, in the same saucepan where you cooked the apples, the cream with 100 g of apple puree obtained and the vanilla. -As soon as the first bubbles begin to form, gradually pour the mixture into the bowl of egg yolks, mixing with a hand whisk (to avoid cooking the eggs, do it slowly) - Return everything to the saucepan, sifting with a strainer to obtain a smoother cream and cook over low heat until the cream thickens as indicated in the video -Dry and fill the apples well with the cream and transfer to the refrigerator for at least 2-3 hours -Sprinkle with sugar and use a blowtorch to obtain a crispy, caramelized crust

•Gosh these are too good! For the garlic: 1 head garlic, top sliced off Olive oil Salt Pepper • For the potatoes: 5 medium gold potatoes, washed Olive oil Salt • For the butter: 3 tbsp unsalted butter, melted 1 tbsp fresh thyme 1/2 tsp salt Roasted garlic (from above) 1 1/2 tbsp honey 1/2 tsp paprika • Optional for serving: Sour cream (mixed with chives) Chopped fresh cilantro Toasted pine nuts • Preheat the oven to 400. Line a sheet pan with parchment paper and set aside.Make the garlic. Add the garlic to a piece of parchment paper, drizzle the cut part with olive oil and season with salt and pepper. Wrap the head of garlic in the parchment and place in the oven for 30-35 minutes, or longer if needed. Prep the potatoes. Use chopsticks on either side of your potatoes, then thinly slice small slices all the way down the potatoes. Carefully cut almost all the way through without actually cutting them through. Place the potatoes on the sheet pan, drizzle with olive oil and season with salt and pepper. Place in the oven for 50 minutes. When the garlic is done, make the butter. Add the butter, thyme, salt, roasted garlic, honey and paprika to a small bowl. Mix to combine into a chunky paste.Remove the potatoes from the oven and spoon the butter mixture over each potato. Brush the tops to coat and allow some of the garlic to get in between the layers. Bake for another 30-40 minutes, until they are cooked fully and crispy.Serve over sour cream and topped with chopped cilantro and pine nuts, if using.

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