• Preheat the oven to 350°F.
• Make either one big piece of foil that will hold all of the garlic cloves, or you can wrap them individually. If you wrap them individually, then make four square sheets of aluminum foil.
• Coat the bottom of the foil with a 1 teaspoon of olive oil and rub with your hands. This makes the food not stick to the foil when cooking is done.
• Remove any loose paper from the garlic heads. Then cut about 1/3 way down from the top of the garlic head and open keeping everything in the top together.
• Sprinkle the open flesh of the garlic with salt and fresh pepper. Then drizzle olive oil over both halves. Then top with two sprigs of thyme each, wrap the heads if you are doing it individually. If making one big cooking envelope, wrap up the garlic.
• Cook in oven for 45 minutes. Remove from oven and allow to cool for 10 minutes, then open up the package(s). The garlic will become soft and squeezable. Take a section of the head of garlic and slather it on bread, crackers, or raw fresh vegetables of your choice.

• Cut both ends of pineapple and peel.
• Slice pineapple and cut the core out.
• Using a small bowl, mix brown sugar and cinnamon.
• Turn indoor grill on or use a broiler. (If using a broiler, line a baking sheet with aluminum foil. Then place the pineapple rings on the baking sheet.)
• Layout on a cutting board some of the sliced pineapple. Sprinkle about ½ teaspoon of the sugar/cinnamon mixture on top.
• Grill for about 2 – 3 minutes each side.

Preparing the nacho chips

• Preheat oven to 325 degrees F.
• Mix cinnamon and sugar together in a small cup or bowl. Set aside.
• Melt butter. Lightly brush butter on one side of the tortillas, then sprinkle with ½ teaspoon of the cinnamon/sugar mixture on each side.
• Stack 3 tortillas on top of each other then cut in ½, then stack and cut in ½ again forming triangles.
• Place on baking sheet and bake for 8-12 minutes or until crispy. Place chips on serving platter or in a large bowl.

Preparing the mango yogurt

• Mango yogurt: Cut mango, add to blender with yogurt, blend, remove from blender into a small cup/bowl, refrigerate until ready to use. Put in squeeze bottle for fun.

Assembling the nachos

• Finely dice fruits and chill in a refrigerator, if using fresh blueberries, wash them before cutting them in 1/2.
• Top nachos with mango yogurt sauce. (I use a squeeze bottle- this sauce is great on ice cream as well) then with diced fresh fruit (kiwi – green, strawberries – red, blueberries – blue and any optional fruit you desire)