Garlic is an allium, related to onions and leeks. It’s very strong raw, but more mild cooked, and has loads of health benefits!
Store garlic at cool room temperature, out of direct sunlight, and with good air flow, for up to 6 months. If you want easy access to it for cooking, blend it up with some olive oil and store in the fridge. Then just use a spoonful to add flavor to a dish.
Garlic is delicious in any dish! Start your meal off by sauteing some onions, add garlic once they turn translucent, and the meal is bound to be delicious! Garlic is commonly minced, or chopped very finely, for recipes, but the flavor varies depending on how you cut it (or if you don’t) – experiment to find out what you like and how much effort it’s worth to you!
Rachel loves putting 4 whole garlic cloves in every meal, and when no one else is willing to eat them, she happily volunteers. This is especially great with roasting veggies, so the garlic isn’t tiny and easily burnable.
- Any type of hummus (try this beet hummus!)
- Quick Radish and Carrot Teriyaki
- Garlic is an essential flavor in Caesar Salad
- Crock Pot Gumbo (or crock pot anything – a great chance to try whole cloves, as they really mellow out over hours of cooking)
- Soup, like this Creamed Lettuce Soup
- Indian-style spinach
- Any roasted veggie – try this cauliflower