Join “Jayni’s Kitchen” this week for “Backyard Bounty: Summer Vegetable Recipes.”

Host Jayni Carey and her guest will prepare the following recipes: Roasted Garlic Heads with Orange Butter, Roasted Beets with Raspberry-Butter, Yellow Squash Gratin, Sweet Corn with Cumin-Green Chile Butter, and Poached Eggs with Tomatoes, Garlic and Spinach. All of these recipes are available online at www.freestatestudios.com.

A new show airs at 6:30 p.m. each Tuesday on Sunflower Broadband Channel 6. The show also is broadcast at 9:30 p.m. Tuesday; 9 a.m., 5:30 p.m. and 9 p.m. Wednesday; 9:30 a.m. and 7 p.m. Thursday; 10 a.m. and 7:30 p.m. Friday; 9:30 a.m. Saturday; 10:30 p.m. Sunday; and 10 a.m. and 8:30 p.m. Monday.

Roasted Garlic Heads with Orange Butter

2 large garlic heads

Salt and black pepper, to taste

2 tablespoons butter, divided

2 small orange slices, 1/4-inch thick

1 French baguette, sliced

Olive oil

Sea salt and black pepper

Using a sharp knife, slice 1/2 to 1 inch off the top of each garlic head to expose the cloves. Trim the root ends so that the heads sit flat. Place each garlic head cut side up on a piece of aluminum foil and sprinkle with salt and pepper. Place 1 tablespoon of butter on each garlic head and top with a slice of orange. Tightly wrap and seal the garlic heads in the foil and place them in a small baking dish. Roast the garlic in a 400-degree oven for about 40 minutes, until tender. Open the foil packets and remove the orange slices. Baste the garlic heads with the accumulated juices and roast uncovered for 20 to 25 minutes more, until the heads are very tender and the tops are golden.

Slice the baguette into 1/4-inch thick slices. Brush both sides of each slice with olive oil and place them on a baking sheet. Bake in a 375-degree oven for about 10 minutes, turn and bake for 5 to 10 minutes more, until golden. (For a softer center, toast the baguette slices on both sides under the oven-broiler until golden.) Season lightly with salt and pepper, if desired. Cool on a baking rack.

To serve, place the garlic heads on a large platter with a small knife for removing the cloves. Surround the garlic with the toasted baguette slices. Serves 4 to 6.