I went to Trader Joe’s for the first time this weekend. I love that grocery store! I wish we would get one here in Dallas. They have this great guacamole kit. It contained two avocados, two roma tomatoes, one small white onion about the size of a ping pong ball, two cloves garlic, and one jalapeno. I love it when someone else does the measuring for you. I used the garlic zoom to mince the garlic and chop the jalepeno. It’s awesome! I love anything that makes prep work easier. Watch this video:

Note about the onion: I asked everyone in the office if they had ever seen these small onions and no one had so I called Vidalia Onion Committee and she said their onions come in all sizes. What they sell to the grocer is dictated by what the grocer buys. She suggested that I make a request to the produce manager to influence what type of produce they purchase.

Start with whole, unpeeled garlic.  Cut the top quarter of the stem end off.  Slather the cut side with olive oil and season with salt and pepper.  Place cut side down in a casserole dish.  Cover with foil.  Roast in a 350 degree oven for 40 minutes.  When slightly cool, you can just squeeze the root end and the roasted cloves will pop right out!  You can pass the garlic through a fine mesh strainer with a spatula if you like or leave the cloves whole.
Tip:  Roast a large batch and store in a lidded jar cover with oil and store in the refrigerator for 2 weeks.  Use the infused oil later for sauteed vegetables.  They’ll never figure out where all of that sweet garlic flavor came from!