10,000 garlic recipes

Blanched escarole leaves stuffed with marinated chickpeas, fresh tomatoes, garlic, and white wine vinegar. A vegan, low-fat Italian appetizer served at room temperature.

Spinach and prosciutto wrapped in golden puff pastry with Swiss cheese, black olives, and a garlic-Parmesan marinade. An elegant make-ahead main course.

Fresh tuna sauteed with anchovies, capers, garlic, and parsley, finished with lime juice or white wine and tossed with linguini. A 30-minute Italian seafood pasta.

Liula kebab, Caucasian-style ground lamb skewers seasoned with fresh mint, ginger, garlic, and red pepper, grilled over hot charcoal. A boldly spiced lamb kebab tradition.

Italian-style chicken breast saute with mushrooms, green peppers, garlic, sage, and rosemary in a white wine pan sauce. One-pan rustic dinner that feeds a crowd.

Seafood gumbo loaded with shrimp, crab, and five pounds of okra smothered with tomatoes, garlic, and hot sauce. An authentic okra-thickened Cajun gumbo, no roux needed.

No-cook summer couscous salad with fresh and sun-dried tomatoes, black olives, mint, coriander, parsley, and garlic in olive oil. A light, herby Mediterranean side dish.

Light, low-calorie Chinese soup with seven vegetables, tofu, and ginger-garlic infused chicken broth. Napa cabbage, snow peas, mushrooms, and bamboo shoots in a clean, warming bowl.

Grilled salmon steaks glazed with a quick homemade teriyaki of soy, brown sugar, garlic, and sesame, brushed on for sticky caramelized edges. Easily made gluten-free with tamari.

Rack of lamb coated in a creamy herbed mustard sauce blended from prepared mustard, soy sauce, rosemary, ginger, garlic, egg, and olive oil, then slow-roasted until tender.

Pasta primavera in a light evaporated milk sauce with mushrooms, bell peppers, and garlic sauteed in dry sherry. A low-fat vegetarian pasta with no butter or cream.

Grilled chicken breasts marinated in a tangy curry-lime sauce with vinegar, garlic, and cayenne. Bold Caribbean flavors with easy prep and just 15 minutes on the grill.

Vegan fettuccine with a creamy butternut squash sauce made from blended steamed squash, soy milk, and sauteed vegetables with rosemary, savory, basil, and garlic. Dairy-free and rich.

Mesa squash fry with sunflower seeds: roasted Anaheim chile, garlic, fresh corn kernels, julienned zucchini, red bell pepper, and a toasty seed finish. A Southwestern three-sisters-style vegetable side.

Potatoes Rio Grande with boiled potato cubes tossed in a skillet with green chiles, garlic, stewed tomatoes, and bell pepper, topped with melted cheddar. A Tex-Mex potato side dish.

A fondue-style Swiss cheese dip melted in white wine with brandy, smoked ham, garlic, and a dusting of nutmeg. Ready in 25 minutes and built for a crowd.