Roasted Garlic with RosemaryBy wpNotes: Up to 4 hours ahead, bake garlic. For an appetizer, spoon garlic onto thin baguette slices. For a condiment, present with the main part of the meal.Creamed Honey and Miso-Glazed SalmonBy wpNotes: Creamed (or whipped) honey is sold in well-stocked supermarkets.Rice and Rosemary Blossom SaladBy wpNotes: Other suitable blue flowers are chive and sage blossoms. Garnish salad with herb sprigs of the flower you choose.Bright Ranch Cherry PieBy wpNotes: You can use your favorite pastry recipe instead.Roast Hens with Golden Vegetable HashBy wpNotes: For 4 servings, double the ingredients; use two bags to marinate hens, and increase pan size for hens and vegetables to 12 by 17 inches. For better browning with a doubled batch, use a convection oven, or bake vegetables and hens in separate ovens. Garnish birds with fresh sage leaves.Chef Paul Bertolli’s Zucchini CarpaccioBy wpBaked Cranberry-Ginger ChutneyBy wpNotes: You can make this sauce up to 1 week ahead; cover and chill.Sweet Plum SauceBy wpNotes: If making ahead, cover and chill sauce up to 1 week.Pastis-marinated ChèvreBy wpNotes: Campagne restaurant in Seattle serves this French-style appetizer. Pastis, such as Pernod or Ricard, is an unsweetened anise-flavor liqueur.