Garlic in any way, shape or form

We lived in Gilroy, California ( the "Garlic Capital of the World") for five years and learned to enjoy fresh garlic prepared many different ways. Garlic is good for the heart, the emotional state, and just plain delicious added to many recipes. And fresh garlic doesn't stay on the breath as much as does garlic powder or  garlic salt.

Here's a dinner idea for the vegan or vegetarian in the audience-- Roasted Garlic spread on baked potatoes, with steamed broccoli sprinkled with sesame seeds.

Roasted Garlic

Ingredients:

2 whole heads fresh garlic, unpeeled

¼ teaspoon salt

3 tablespoons olive oil

Directions:

Preheat oven to 425 degrees. Cut ¼ - ½ inch off the pointed ends of the garlic heads, enough to expose the garlic cloves. Put the heads of garlic in a custard cup or ramekin. Pour the olive oil on the open ends of garlic and sprinkle with salt. Cover and cook in 425 degree oven for about forty-five minutes, the same time it takes to bake a large potato.

Squeeze soft garlic over roast meat, baked potatoes or bread. Serves 4.

Serving suggestion: For a complete but easy dinner, cook the garlic and baking potatoes at the same time; serve with grated cheese and steamed broccoli for toppings.