10,000 garlic recipes

Slow-simmered Italian tomato sauce with ground beef, San Marzano-style plum tomatoes, tomato paste, basil, and oregano. Rich, thick, and built for pasta night.

Pearl barley gets the risotto treatment with tender cauliflower florets and a splash of red wine in this hearty grain bowl that delivers creamy comfort without the constant stirring of Arborio rice.

Mixed mushroom soup with port wine, tomato paste, and fresh parsley in a chicken broth base. A rustic, brothy soup that highlights earthy mushroom flavor.

Savory pumpkin spread mixes canned pumpkin puree with nutritional yeast, marjoram, dry mustard, and garlic salt. Vegan, no-cook, and ready in minutes. Thin with water for a dipping sauce.

Spinach mixed with herbs, stuffing, and parmesan, rolled into 70 freezer-friendly appetizer balls that bake golden in 20 minutes

A comforting baked shrimp and rice casserole with cream of mushroom soup, sour cream, and melted cheese on top. Easy to assemble and feeds six hungry people in about an hour.

A savory, dairy-free gravy made from nutritional yeast that tastes remarkably cheesy without a drop of cream. Vegan, versatile, and ready in 20 minutes. Pour it over everything.

Vegetarian rice soup Florentine with brown rice, spinach, leeks, scallions, and garlic in a light vegetable broth. Simple, wholesome, and ready in 45 minutes.

Crumbled tofu sautéed with mushrooms, carrots, and garlic in tangy tomato sauce creates a hearty vegetarian sloppy joe filling for warm pita pockets.

Best borscht: a ruby-red Russian beet soup loaded with potatoes, cabbage, carrots, and tomatoes in a rich beef broth, finished with a swirl of sour cream and fresh dill. Hearty yet light.

Spiced brown basmati rice pilaf cooked with whole cloves, a cinnamon stick, and chicken broth, finished with warm raisins and slivered almonds. A fragrant, diabetic-friendly side.

Eggplant gratin layers pan-fried eggplant, fresh tomato sauce, basil and Gruyere under a saffron-tinted ricotta and Parmesan custard. A Provencal-inspired baked vegetable centerpiece worth the effort.

Well, this is NOT non-fat, but is low fat. It's kind of a Schezuan sauce I guess, of my own invention. If I could figure out how to avoid using the oil it would be non-fat.

Shredded red cabbage sauteed with garlic and baked in a sweet-sour sauce of honey, soy, vinegar, and ginger until tender.

Pasta shells tossed in a carrot sauce made by simmering chopped carrots, celery, garlic, and thyme in vegetable stock until reduced by half. Vegan, light, and naturally sweet with a red pepper flake kick.

Roast leg of lamb studded with garlic and rosemary, rubbed with lemon juice, roasted over sliced potatoes and onions. Finished with a fresh mint butter pan sauce.