• When a recipe calls for a “clove” of garlic, that’s a single piece from the “bulb” or “head,” which is made up of many cloves.
• Usually cloves need to be peeled; the fastest way to do this is to lay the flat side of a knife blade or your palm on it and smack it to pop the skin so it’s easy to peel.
• As garlic ages, green sprouts grow out of the center of the cloves.  These are fine to eat, but they’re extra pungent.
• When cooking garlic, be careful not to burn it; burnt garlic has a really bitter taste.
• To clean your hands of the garlic smell, rub them against some stainless steel, like your sink basin.

Garlic

Vegetarian recipes with garlic

• Arugula-Walnut Pesto
• Falafel with Tahini-Mint Sauce
• Fire Roasted Tomato Pasta with Chickpeas and Arugula
• Meatless Muffaletta Sandwiches
• Mixed Vegetable and Quinoa Stew
• Mustardy Portobello Mushroom Pasta
• Orzo with Citrus-”Cooked” Veggies, Avocado, and Feta
• Pasta with Asparagus, Olives, and Parmigiano Breadcrumbs
• Pasta with Yellow Squash and Tomatoes
• Patatas Bravas
• Risotto with Sundried Tomatoes, Asparagus, and Mushrooms
• Southwest Caesar Salad with Grilled Tempeh
• Spinach and Eggplant Lasagna
• Spring Vegetable Ragout with Fresh Pasta
• Sweet Potato and Chickpea Curry
• Tomato Pesto with Whole Wheat Pasta
• Trenette with Pesto, Beans, and Potatoes
• Warm Orange-Fennel-Olive Salad with Grilled Tempeh