Herb & Roast Garlic SpinOrzo Salad

1. Roasted Garlic - you have two choices for the roasted garlic: a. [u]Roasted Heads of Garlic[/u]: Slice the top off of a head of garlic, drizzle with olive oil, and bake at 350 degrees F for 45 minutes or so, until cloves are soft when poked with a fork-- for best energy usage, I like to throw a couple heads of garlic in with other roasted veggies well before I plan to need it, & then use it gradually over the next couple weeks. b. [u]Roasted Cloves of Garlic[/u]: Peel the individual cloves, rub with olive oil, and bake on a cookie sheet for 15 to 20 minutes at 350 degrees F, watching carefully and removing each clove as it becomes lightly brown around the edges.
2. Toast walnuts & pine nuts in dry skillet over medium heat, for 2 minutes or until you see the first pine nut start to brown (don't overdo it! they burn quickly).
3. Mash garlic with a fork, until it's transformed into yummy-roasted-garlic-paste.
4. Combine orzo, spinach, herbs, garlic, lemon juice, oil, and nuts; mix well. Add salt & red pepper, tasting to adjust seasonings as needed. Chill at least one hour, before serving. Enjoy!
Source of recipe: I came up with this recipe, for make-ahead lunches & potluck situations.