Roasted Salsa Verde; adapted from Cook's magazine

This is our favorite sauce. It’s great on meat or vegetables and is super immune boosting.

• 1 head of garlic, cloves separated and unpeeled

• 1 tbls. and 1/4 cup olive oil

• 2 tbls. lemon juice

• 1 cup parsley

• 2 anchovy fillets, rinsed and patted dry

• 1/4 tsp. salt

• 1/4 tsp. red pepper flakes

1. Roast garlic cloves, covered with tbls. of oil, in an oven proof dish, for 15 minutes in oven, at 450 degrees. You can just stick it in with your chicken, to the side, if you are roasting chicken.

2. Squeeze garlic cloves out of skin. Process garlic, lemon juice, parsley, anchovies, capers and salt in food processor until coarsely chopped, about 5 seconds. Add 1/4 cup of oil and pepper flakes. Pulse until combined, scraping the sides if necessary.

3. Can be used on vegetables, fish or chicken.