5 cloves chopped garlic

1 large onion

1 cup fire roasted red bell peppers in jar (drain oil)

Salt and pepper to taste 

Olive oil

1 lb. Top sirloin steak Ü barbecued or broiled to desired doneness

8 French rolls, halved and basted with garlic butter 

In skillet, sauté garlic, onion and peppers in olive oil until onions are tender. Season with salt and pepper. Brush rolls with garlic butter and heat in the oven or toast lightly under the broiler or on the grill. Slice steak thinly and place on bottom half roll. Top with garlic-pepper mixture and other half of roll. 

GARLIC BUTTER
Cream together 1 cup of butter or margarine and 4 chopped cloves garlic. 

BAKED GARLIC
Gently remove outer layer of skin from several whole garlic bulbs, leaving bulbs intact. Place in baking pan and drizzle with olive oil. Sprinkle with salt, pepper, favorite herbs or seasonings. Fill baking pan with water or chicken broth just until bulbs are about half covered. Seal pan with aluminum foil and bake at 450 degrees for 1 hour or until garlic cloves are soft. To serve: Break clove off bulb and squeeze pulp out onto slice of French bread. Top with a dab of Rosemary Feta Dip and a slice of sun-dried tomato if desired. 

DAREN'S SEAFOOD SAUTÉ

2 tbls. Olive oil

3 cloves chopped garlic

2 tbls. Pesto sauce

1 lb. Scallops

1 lb. Small prawns Ü peeled and de-veined

1 lb. Calamari rings 

1 tbls. Cajun seasoning or cayenne pepper (Pepper Plant seasoning is best if available)

Salt and pepper to taste 

Parmesan cheese

Season the calamari rings, scallops and prawns with salt, pepper and Cajun seasoning or cayenne pepper and reserve. Saute garlic and olive oil. Put the pesto sauce with the seafood in the pan. Saute for 5 minutes. Top the seafood with the parmesan cheese.

BAKED CLOVES AND POTATOES

1 lb. small white or red potatoes (about two inches long) 

10 cloves garlic

1 cup olive oil

1 tsp. Fresh rosemary Ü finely chopped

2 tbls. fresh parsley Ü chopped

Salt and pepper to taste

Butter or margarine 

Wash and dry potatoes. Toss potatoes and garlic cloves with oil, herbs, salt and pepper until well coated. Arrange in baking dish in single layer. Bake, covered, in a 450 degree oven for 25 minutes. Turn potatoes, then bake another 25 minutes uncovered or until potatoes and cloves are soft. Cut potatoes open, spread with mashed cloves and dot with butter or margarine if desired. Severs 4 to 6. 

GARLIC STIR FRY

Fresh vegetables cut into bite size pieces: zucchini, cauliflower, broccoli, onions, bell peppers, carrots, celery, snow peas, water chestnuts.

3 small slices fresh ginger

4 cloves whole peeled garlic Ü crushed.

1 cup vegetable or peanut oil 

1 tsp. Salt 

1 tsp. Pepper 

1 cup white wine 

sprinkle of parsley and oregano 

fresh lemon 

Heat oil in wok. Sauté ginger with garlic being careful not to burn garlic. Remove ginger when golden brown and discard. Add vegetables, stirring immediately to coat with oil. Add salt, pepper and wine. Stir vegetables and cook approximately 2 to 3 minutes. Add oregano, parsley and a squeeze of lemon. Cook approximately 1 minute more and serve. 

Grow your own garlic