Market Inspired: Garlic Scape Pesto

Strawberries, asparagus, rhubarb, tomatoes, apples; We are all familiar with the basic go-to finds that most people gravitate toward at an Ontario market, but it's the lesser known produce, the black sheep of the market if you will, that has really been getting my attention as of late. Now that the market has been open for almost one month, I've had the opportunity to purchase goods from almost every single vendor featured at the sip & Savour Ontario Farm & Artisan Market, many of which have been those very basics that I just listed. Of course all of them were incredibly delicious, and completely incomparable to the flavourless variety that gets shipped in from miles and miles away to our supermarkets. Though despite how delicious my fresh market finds were, it wasn't anything I hadn't had before.  

It was last week at Pete's Fresh Organics stand, as I was just about to hand over a $5 bill for a bag of beautiful farm-grown lettuce, that I saw them. I had been seeing the words "garlic scapes" slowly trickling into my Twitter and Facebook feeds, as all of my foodie friends and acquaintances proclaimed their desire at obtaining these mysterious, curly, chive-like greens while they still remained during their very short season. The more those two words kept appearing seemingly everywhere I looked, the more it felt like everyone was apart of a club that I wasn't included in. With my last five-dollars in my hand, I put down the bag of lettuce and began inspecting this mysterious find. They looked like chives to me, but curly and much harder in texture. I knew they were coveted, but what in the world do you even do with garlic scapes?

When surrounded by farmers and foodies alike, it came as no surprise that the moment the question "what do I do with garlic scapes?" left my lips, a response was enthusiastically tossed back at me from the lovely girl manning the Monforte Dairy stand. With a smile so wide, and a wild eagerness in her voice, I knew I could trust her when she suggested I make garlic scape pesto. 

The following day I could think of nothing other than lugging out my food processor to whirr up a big batch of garlic scape pesto. I hadn't a clue if I would even like the flavour of it, but was so excited at the prospect of discovering a new taste, that I simply could not get those whimsical looking greens out of my mind. With pizza on the menu for Friday nights dinner, I knew that would be the perfect opportunity for me to get to utilize my big bag of garlic scapes (that, by the way, only cost me $2). 

After a quick Google search on how to go about making the pesto, I learned that the whole garlic scape may be consumed, but the pointed tip after the pale yellow bulb is quite fibrous, and is recommended to be removed. I speedily chopped up my scapes, tossed them into the bowl of the food processor with some grated Parmesan cheese, olive oil, and lightly toasted pine nuts, and whirred away! That smell. I can't believe we live in the year 2014, and we still don't have smellovision. I wish I could convey to you the intensity of that spicy, fresh, zingy smell that wafted out from my food processor bowl. Heavenly. Although I was so taken by the smell of my newly-made pesto, and a quick taste told me it was delicious, I was still a little skeptical that it would actually be good spread on pizza. 

We divided up the pizza dough in half, and one of the halves into quarters so that we could make three different pizzas, one with classic tomato sauce, and two different varieties featuring the garlic scape pesto as the base. That first bite sent waves of both bliss and regret. Bliss at the taste of this intense new flavour that had previously been missing from my life, and regret at not having spread the pesto on all of the pizza dough. It was so incredibly delicious. The only upside to not using all of the pesto that evening? Leftovers to toss into pasta! 

The next time you visit your local farmers market, ask around. What's new? What's interesting? What's different? Don't be afraid of new finds. The answers to all of your mystery ingredient questions are literally at your fingertips, and you may be surprised at what new favourite dishes you may come up with thanks to taking a chance on something out-of-the-ordinary! Garlic scape season is incredibly short, so keep your eyes peeled and get them while you can! 

* The pointed tip after the pale yellow bulb of the garlic scape is very fibrous, and should be removed. Also remove any flowers that may remain.

Tip: When adding to pasta, add extra olive oil and some of the starchy pasta water.

Ingredients:
about 20-30 garlic scapes, trimmed*
1/2 cup parmesan cheese, grated
1/3 cup pine nuts, lightly toasted
about 1/2 cup olive oil
salt and pepper to season

Directions:

1. In the bowl of a food processor toss in the garlic scapes, Parmesan cheese, pine nuts, and the olive oil and blend until finely chopped, but still slightly chunky. Taste and season with salt and pepper and additional olive oil, if needed. Keep in fridge until ready to use for up to 1-week or freeze. 

What did I put on my garlic scape pizza?

Pizza #1: Spread the garlic scapes evenly over the rolled out dough (I like a really thin crust for this pizza). Sprinkle over grated Mozzarella cheese, thinly-sliced zucchini, and Serrano ham.

Pizza #2: Spread the garlic scapes evenly over thinly-rolled out dough. Sprinkle over grated Mozzarella cheese, thinly-sliced zucchini, and sliced tomatoes.

Listening To:

Disclosure - Latch ft. Sam Smith

My Mexican Birthday Fiesta

Me (Danielle Rose), making my birthday wish

Birthdays were the worst days. I always used to agree with Biggie on that statement, that is until this year. When I was younger I used to love celebrating my birthday, coming up with a fun theme, bringing all my friends together, eating my favourite foods, and, of course, unwrapping all of my birthday presents. But as I got older and birthdays turned into just getting smashed at a club with whichever friends you could drag out with you (which always felt like pulling teeth!) I fell out of love with birthdays. It always felt like too much trouble to try and plan something myself and get everyone together in one place...and let's be honest, clubs are THE WORST. I would always end up stressing about it till the very last minute, ultimately being left with no plans at all, and merely sharing a drink and perhaps some mediocre food with whoever would show up. Each year my birthday felt less and less like a celebration and more of a reminder of what I felt I lacked in my life and just how quickly time flies. This year, with a new positive attitude, I wanted to prove myself and Biggie wrong and make my birthday fantastic! With Mexican being one of my favourite cuisines, and a beautiful house begging to have a party in it, I decided to hose a Mexican Birthday Fiesta at home!

All I have ever really wanted for my birthday is to be surrounded by good food and drinks, good friends, and most of all, feel loved. Simple requests, I know, but I haven't been able to experience a birthday like that since I was 16 years old (I'll always remember how loved and accepted you made me feel that night when you surprised me for karaoke and Tiffany's Robyn, Leigh, Sari, Haley, and Robby!). My Mexican Fiesta at home proved to be exactly what I needed to make my dream birthday a reality. With almost all of my favourite people in attendance, a delicious Mexican feast (if I do say so myself), lots of alcohol, and a killer playlist prepared by moi, I couldn't have asked for a better birthday! I felt so loved having all of these incredible people that I think the world of showing up to celebrate with me! Despite one hell of a hangover and a few regrets (yeah, I blacked out after blowing out my birthday candles), I woke up the next day with a smile on my face, feeling exhilarated about what my 24th year will bring! Thank you so much to all of my beautiful friends for making me feel so special and always being there for me! I couldn't ask for a better bunch of hooligans to call my friends! I can't end this post without also thanking my amazing parents for not only helping with the preparation of the party and cleaning up everything (seriously that was incredible!), but for also being so cool (I'm gonna regret saying that) with my friends and getting the tequila flowing! I love you!

Birthday Menu

No party of mine is complete without delicious food! For my Mexican Birthday Fiesta I wanted to make sure I had enough food for all my guests to enjoy all night long, so I used both my own homemade dishes and purchased dishes and sides to complete my menu so that I wouldn't be stuck in the kitchen all day stressing. The highlight of the Mexican feast was of course my Pulled Pork Tacos with Salsa Verde and Corn and Black Bean Salad. I doubled up my usual pulled pork recipe to make sure I had enough to go around (boy did I ever!), and just tossed in a few extra ingredients to add a little more heat than usual. I set up a topping bar next to the pulled pork to allow my guests to top their tacos with their favourites such as freshly squeezed lime, onions, a selection of salsas, and fresh cilantro. Although I had initially thought of serving my Corn and Black Bean Salad as a side, I loved seeing my friends use the salad to top their tacos with! The salad turned out to be my favourite topping out of them all, adding texture, acidity, and a bit of sweetness to the already mouthwatering taco.

Pulled Pork Tacos

(if serving pork for a party, double the recipe)

Ingredients:

3 1/2 pound pork shoulder

2 tbsp vegetable oil

2 large onions, diced

4 cloves garlic, minced

2 tbsp chili powder

1/4 cup beef broth (may substitute with other type of broth or just splash in a little cider vinegar to loosen the brown bits on the bottom of the pot)

2 tbsp brown sugar

2 tbsp Worcestershire sauce

2 chipotle peppers + 2 tbsp adobo sauce (purchase chipotles in adobo sauce in a can)

1 cup chili sauce

1 cup your favourite barbeque sauce

1 can of Coca Cola

Directions:

1. Season pork with salt and pepper on all sides. In a large, heavy-bottomed pot heat the oil over medium-high heat. Brown pork on all sides and transfer to slow cooker.

2. In the heavy-bottomed pot cook the onions, garlic, and chili powder until onions have softened. Pour in the beef broth and, using a wooden spoon, scrape off all the browned bits from the bottom of the pot. Transfer mixture to slow cooker.

3. Add the brown sugar,Worcestershire sauce, chipotle peppers, adobo sauce, chili sauce, barbeque sauce, and Coca Cola to the slow cooker and stir to combine.

4. Cover and cook on low for 8 hours, or until pork is tender. Remove pork and transfer to a large baking dish and shred using two forks. While shredding pork, increase heat to high. Add shredded pork back into the slow cooker, reduce heat back to low, and cook for another hour. Serve with corn tortillas and your favourite toppings!

Salsa Verde

Ingredients:

1 lb tomatillos (about 12-15), husks removed, washed, and cut in half

1/2 cup white onion, chopped

2-3 jalapeno peppers, stems removed

olive oil

1/2 cup fresh cilantro leaves

1/2 - 1 tsp salt

2 cloves garlic

juice from 1/2 of a lime

Directions:

1. Place tomatillos, onions, and peppers in a baking dish. Lightly drizzle with olive oil and toss to coat.

2. Bake in a 350º oven for 15-20 minutes. The tomatillos should be nice and soft at this point. Set aside to cool.

3. In the bowl of a food processor, combine the tomatillos, onions, jalapenos, garlic, cilantro, lime juice and salt. Process to form a smooth textured puree as necessary for the desired consistency.

4. Transfer to a serving bowl. The salsa can be kept for 1 week in the refrigerator in an airtight container or jar.

Corn and Black Bean Salad

Ingredients:

3 fresh cobs of corn, husks and silks removed

1/2 can black beans, strained and rinsed

1 red bell pepper, diced

1/2 cup red onion, diced

4-5 large basil leaves, chopped into small pieces

the juice of 1 1/2 limes

1/2 cup olive oil

1 garlic clove, minced

1 tsp salt

a pinch of cayenne pepper

Directions:

1. Using a serrated knife (I found that easier) cut the corn kernels off of the cob trying to cut as close to the cob as possible. Place in a medium mixing bowl.

2. Stir in the black beans, red pepper, red onion, and basil.

3. In a small mixing bowl whisk together the lime juice, olive oil, garlic, salt and cayenne pepper. Drizzle over corn mixture and stir to combine. Let chill in fridge until ready to serve. May make day ahead.

Listening To:

Pink Floyd-Speak to Me-Breathe

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Summer Fresh Recipe: Mediterranean Roasted Vegetable Hummus

I'm always looking for new, quick, and easy recipes and tips for entertaining, so when Summer Fresh Salads (one of my favourite prepared salad and dip brands!) asked me to create an affordable and easy recipe for entertaining using their Summer Fresh Hummus, my foodie wheels began turning at a remarkable speed. I started filling up my notebook pages with all sorts of wild ideas using Summer Fresh's delicious hummus. Despite how many ideas I had come up with, none of them seemed right to me. Although I've never thrown a party on my own, I've helped out at numerous parties thrown by my friends and family, so I know just how hectic preparing a party menu can be. Luckily I've picked up a few tips after helping out with all those parties. One of the most beneficial tips being to come up with a party menu that you can prepare in advance, allowing you to have fun with your friends and not be trapped in the kitchen all night long. It was this crucial tip that led me to come up with my Mediterranean Roasted Vegetable Hummus.

I wanted to create a recipe that was big on flavour, could be served at any temperature, and could be snacked on all party long. My Mediterranean Roasted Vegetable Hummus fit the criteria perfectly. With the prep as simple as a quick chop and toss, this recipe is crazy easy to prepare, and because it can be served at any temperature, you can easily make this dip a day or two before, and simply scoop it into a serving dish and garnish when it's time to serve. Another tip that I've picked up for entertaining, is to take advantage of store bought food. No this doesn't mean your whole menu should come right out of the prepared foods section, it just means you should look to prepared foods as your aids, and build your own dishes from there. Using Summer Fresh Original Hummus as my one prepared food aid and my inspiration, I brainstormed which flavours make hummus sing. I thought of a falafel and all the delicious toppings they serve along with it, roasted eggplant being one of my favourites! As soon as eggplant entered the equation, I immediately knew what I wanted to prepare. The slightly chunky, herbaceous, roasted vegetable mixture complete with smokey eggplant, sweet bell peppers, and zesty red onion is the perfect contrast against the smooth, creamy, and garlicky hummus. Serve with fresh or toasted pita chips to scoop both dips into every bite for the ultimate summer dip! Check out my recipe, along with 9 other Canadian Food Bloggers recipes, on the Summer Fresh Facebook page and "like" your favourite recipe (ahem...perhaps a certain Mediterranean dip...hint hint, nudge nudge) to receive a Buy 1 Get 1 Free coupon from Summer Fresh and a chance to win a party for 20! What are you waiting for? Check out all the recipes here!

Listening To:

The Smiths - Unloveable

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Salsa Verde

In my cooking repertoire there are a few ingredients that have a pattern of re-appearing in different dishes over and over again. Hey, Bobby Flay has his habanero peppers, Giada her parmigiano-reggiano, and I have my goat cheese, salsa, and whatever fresh herb I can get my hands on. So when my mom and dad brought back a big paper bag filled with bright green tomatillo tomatoes, still wrapped in their husks, along with a recipe for Salsa Verde, straight from the hands of the farmer himself at the farmer's market...I....nearly....lost it! I had been wanting to make my very own homemade salsa all summer, but I never even thought about kicking things up a notch and making the ever-mysterious-to-me, Salsa Verde.

This recipe is crazy easy and results in big bold flavours and the most stunning bright green colour (that yes, my dad called "scary"). The tomatillos add a touch of tartness to the salsa that makes it unique to other red tomato salsas. What I love about this salsa is that it just screams 'FRESH!' Although I used jarred jalapeno peppers when I made the salsa, its the freshness of farm fresh tomatoes that you taste, along with the bright flavour of fresh cilantro, and the tanginess of freshly squeezed lime juice. Just as I have a habit of putting my bought salsas on everything, I have been putting my homemade Salsa Verde on just about everything as well! Mixed into omelettes, potatoes, any sort of Mexican inspired dish, chicken, fish, and of course on top of a salty and crispy tortilla chip!

Note: For a milder salsa, remove the jalapeno peppers seeds and veins before processing.

Tip: Serve this at your next Mexican inspired gathering! This is a great make-ahead addition to your meal.

Recipe by Chef Jim Hayward

Ingredients:

1 lb tomatillos (about 12-15), husks removed, washed, and cut in half

1 small white or yellow onion, roughly chopped

2-3 jalapeno peppers, stems removed (you may subsitute about 1/4 cup pickled jalapenos)

olive oil

1/2 cup fresh cilantro

1/2 - 1 tsp salt

2 cloves garlic

juice from 1/2 of a lime

Directions:

1. Place tomatillos, onions, and peppers in a baking dish. Lightly drizzle with olive oil and toss to coat.

2. Bake in a 350º oven for 15-20 minutes. The tomatillos should be nice and soft at this point. Set aside to cool.

3. In the bowl of a food processor, combine the tomatillos, onions, jalapenos, garlic, cilantro, lime juice and salt. Process to form a smooth textured puree as necessary for the desired consistency.

4. Transfer to a serving bowl. The salsa can be kept for 1 week in the refrigerator in an airtight container or jar.

Listening To:

Caribou - Odessa

Green Goddess Dip

With my herb garden thriving, I secretly consider myself to be a bit of a Green Goddess. So when I found this recipe on the Williams Sonoma website, I knew I was destined to love it! It was the arrival of a big bag of farmers market heirloom carrots that inspired me to finally make this heavenly dip. This dip is jam packed with many of my favourite flavours: chives, parsley, basil, mint, and lemon. How could you possibly go wrong with a combination like that? And with merely a few pulses in the food processor, this recipe is super simple! The bright and fresh flavours in this dip went perfectly with the gorgeous heirloom carrots (just look at those colours!) as well as crunchy vegetable chips purchased from the supermarket. My family and I loved this dip so much, we devoured the entire bowl in one sitting! So if you are considering serving this to a crowd, I would suggest doubling the recipe so no one is left disappointed.

Note: The original recipe calls for 1 tsp tarragon. I am not a fan of tarragon, so I omitted it, but feel free to add it in if you like. I also added a bit of garlic, because, honestly, what's a great dip without at least a bit of garlic?!

Ingredients:

2 tbsp roughly chopped fresh chives

2 tbsp roughly chopped fresh flat-leaf parsley

2 tbsp roughly chopped fresh basil

1 tbsp roughly chopped fresh mint

2 or 3 anchovy fillets (I used anchovy paste)

2 tsp pureed garlic

1 shallot, roughly chopped

2 tbsp fresh lemon juice

1/4 cup mayonnaise

3/4 cup sour cream

Directions:

1. In a blender or food processor, combine the chives, parsley, basil, mint, anchovies, garlic, shallot, lemon juice, and mayonnaise. Blend or process until smooth.

2. Transfer the mixture to a bowl and stir in the sour cream. Cpver with plastic wrap and refrigerate for at least 30 minutes.

3. Serve with crudites or chips.

Holy Moly Guacamole

Rommi, Robin, & me (Danielle Rose) in the lake at the cottage

This past weekend I went up to a friends cottage. What's a successful cottage weekend without great snacks? Sure there are smores for around the campfire. But savoury snacks are a must for hangouts by the lake and any pre-drinking preparations. I have wanted to make guacamole for a long time now, so I figured this cottage weekend was the perfect occasion to give it a try! It turned out awesome! The dip was delicious, perfectly spicy, with a hint of cilantro to brighten it up, and the powerful flavour of freshly squeezed lime. I also added some cherry tomatoes for sweetness. The only problem was transporting the guacamole up north to the cottage.

Despite keeping the dip in a cooler with ice packs, the colour of the dip was affected. Just as I had feared, the guacamole was no longer the beautiful green colour that it was when it was first made. In fact, in the picture above, the dip had already begun to turn muddy looking in colour. Just before I had left for the cottage, I sent out a call for tips on how to keep guacamole green, so when I arrived back home I was overcome with all the many different tips I had received. Although I didn't know of these tips at the time, they are great to remember for next time, because, let me tell you, I am for sure making this dip again soon! To keep your guacamole green, try keeping the avocado seed nestled in the dip; add a layer of plastic wrap touching the dip on top; add a layer of oil on top of the dip in a jar, and remove oil before serving. Thanks to the many foodies who offered me their tips! and to my friends for a great weekend at the cottage!

Tip: Click here to learn how to properly seed and cut up an avocado.

Ingredients:

2 ripe avocados, seeded and cut into medium size chunks

juice from 1/2 a lime

1 tbsp cilantro, chopped

1 tsp garlic

5 cherry tomatoes, quartered

1/2 tbsp chopped chives

1 tbsp jalapeno peppers, chopped (I use jarred jalapeno peppers in brine)

salt and pepper to taste

Directions:

1. Place chunks of avocado in a medium bowl. Immediately pour lime juice over avocado.

2. Add cilantro, garlic, tomatoes, chives, and jalapenos and gently mix to combine. Be careful not to mash up the avocado too much. It is meant to remain in medium chunks. Taste and season with salt and pepper. Serve with tortilla chips.

Tzatziki Sauce

I absolutely love Greek food, so I feel very lucky to live in a city with a fabulous Greek area filled with amazing Greek restaurants! Although I make the trip down to the Danforth a number of times a year, my family has begun replicating our favourite meal on the Danforth in our own home, and I enjoy our home cooked Greek food just as much! We make Saganaki, pork tenderloin, a Greek salad, Greek rice, and Greek potatoes. The only things we don't prepare ourselves is the pita and tzatziki sauce. So this time around I decided to take a leap and make my own! And boy am I glad I did!

I like making my own tzatziki sauce so that I can control how pungent it is. I really like the taste of pungent tzatziki but after eating it, there is noooo way you are going to get me to leave my house, at least not after I have brushed my teeth and tongue about 100 times! This time however, I had no plans to go out so I went all out with my tzatziki. I even went a little against the grain and added in some extra flavour by grating in some onion.

Note: To grate your cucumber and onion, simply use the fine side of a box grater

Ingredients:

1 container plain or Greek yogurt

1/4 of a cucumber, peeled, seeded and grated

1 head of garlic

2-3 tbsp fresh dill, chopped

3 tsp onion, grated

1 tbsp olive oil

3 tsp lemon juice

salt to season

Directions:

1. Pour yogurt into a coffee filter or paper towel sitting in a colander, resting in a bowl. Let sit in fridge for several hours to led the liquid drain out. This step may be skipped if using Greek yogurt.

2. To roast garlic, preheat oven to 400º. Peel off the outer layers of the garlic bulb skin, leaving the skins of the individual garlic cloves intact. Cut off the top of the garlic bulb, about 1/4 - 1/2 inch of the top. This should expose the tops of the cloves inside. Place bulb in a baking pan and brush with olive oil. Cover with aluminum foil and bake for 30 minutes, or until garlic cloves have softened.

3. When garlic is cooked and cooled, remove individual cloves and mix them in a bowl into the strained yogurt. Add the cucumber, dill, onion, olive oil, lemon juice and stir. Taste and season with salt.

4. Serve with Greek style meat and pita bread.

"Whoa Baby! I am SO making these again" Onion Rings and Dipping Sauce

I could think of no better name to title these onion rigs with spicy dip because "Whoa baby! I am SO making these again!" was the first thing that I uttered after taking my first bite. I can confidently say that they were the best onion rings I have ever tasted in my 21 years of life! The batter was light yet still stuck well to the onion rings, there was a hint of spiciness, and a perfect crunch. The spicy dip that accompanied the rings added that extra flavour shot that just took this side dish over the top! I got the recipe from Cooks.com, which a resource that I turn to a lot when trying out a new recipe. I encourage you to explore their site because it is insane how many great recipes they have. I got the dip recipe from here.

Note: It is important that you use sweet Vidalia onions as they have a much sweeter flavour, they produce larger rings, and when you bite into the rings, the onion will not slide out from the batter.

Note: Keep close watch when you fry these suckers up, because although they appear to cook slow at first, they can brown up really fast.

Tip: This recipe is sure to be a crowd pleaser so why not make them for your next backyard barbeque?

Tip: While you are frying each small batch of rings, keep the already cooked rings warm in the oven.

Tip: Leftover dipping sauce tastes great with fresh vegetables.

Beer Battered Onion Rings

Ingredients:

1 large Vidalia onion

1/2 cup beer (light or amber coloured beer works best)

1/2 cup seltzer water or club soda

1 tbsp oil

1 egg white

1/2 tsp cayenne pepper

1/2 tsp kosher or sea salt

1 cup flour, sifted

1/4 tsp mustard powder

1/2 - 1 cup milk (just enough to soak onion rings)

oil for frying

Directions:

1. Pour beer and seltzer water or soda in the bowl of a blender or food processor. Add cayenne pepper, mustard powder, salt, and oil. Pulse until combined.

2. Add in sifted flour, and process just until combined. Batter may be slightly lumpy.

3. In another bowl, whisk egg white until frothy. Gently fold egg white into the contents of the food processor until just combined.

4. Slice onion into rings and separate. Soak in a small amount of milk for 10 minutes. Drain and lightly sprinkle with flour.

5. Carefully dip onion rings in batter, making sure the batter covers each ring evenly. Fry rings in small batches in hot oil (365ºF), turning once. Make sure to only fry a few at a time because when your crowd them, the temperature of the oil drops, resulting in extremely oily and eventually soggy rings. Remove using a slotted spoon and drain on paper towels before serving.

Onion Ring Dipping Sauce

Ingredients:

1/2 cup mayonnaise

1 tbsp ketchup

1 1/2 tbsp prepared horseradish

1/3 tsp paprika

1/4 tsp salt

1/8 tsp dried oregano

1 pinch pepper

1/3 tsp cayenne pepper

Directions:

1. Mix all ingredients together. Serve alongside onion rings.

French Fry Dip

So long ketchup, there's a new french fry dip in town! This mayonnaise based dip is insanely easy and turns the classic french fry into something special. I'm not a big fan of frozen fries, but I also have the luxury of still living with my parents and getting to indulge myself in my dads homemade hand cut fries. So if you want to use frozen fries, then go for it! If you do use frozen fries, experiment with spices and herbs you have on hand to make the fries your own creation.

Ingredients:

1/2 cup mayonnaise (preferably real mayo)

2 tsp pureed garlic

2 tbsp honey mustard

1 tsp paprika

pepper to taste

Directions:

1. Stir all ingredients together! How easy is that?!