Ingredients:

3 heads of garlic
3 Tbs. olive oil
Kosher salt and freshly ground black pepper
1/2-tsp. saffron threads
2 Tbs. hot water
1 cup mayonnaise

Directions:

1. Preheat the oven to 350 degrees F.
   
2. Cut the tops off the heads of garlic and remove the outer layers of papery skin. Cut the tips off of each clove to expose the flesh (this will make it easier to squeeze out the garlic after roasting).
   
3. Put each bulb on an individual piece of aluminum foil and drizzle a tablespoon of oil over each one; season with salt and pepper.
   
4. Wrap the foil up and bake for 45 minutes until your kitchen smells amazing.
   
5. Open the foil and test for doneness; the skins should be browned in spots and the cloves tender. Bake a little longer if they seem to need it.
   
6. Let them cool a bit, then pinch the roasted garlic out of their skins and into a large bowl. Mash the soft garlic with a fork to break up the cloves.
   
7. In a separate small bowl, steep the saffron in the hot water for 5 minutes so the color bleeds out.
   
8. Pour the saffron and water into the mashed garlic and add the mayonnaise.
   
9. Stir vigorously until the mayonnaise is smooth and an even yellow color.
   
10. Season with salt and pepper, cover and refrigerate until ready to use. May be kept for up to 3 days

Pan-Roasted Onions

Ingredients:

2 Tbs. olive oil
3 medium yellow onions, thinly sliced
2 Tbs. balsamic vinegar

Directions:

1. Place a large skillet over medium-high heat and coat with the oil.
   
2. Add the onions and sauté for 3 minutes until soft, stirring often.
   
3. Add the vinegar and continue to cook, stirring until the liquid has evaporated and the onions smell sweet (about 2 minutes). Set aside on a plate and cool.