Thank Goodness for Garlic spans a spectrum of pungent raw strength to gentle, roasted sweetness. April is National Garlic Month, time for garlic to shed its skin and slip onto your menu -- roasted with mushrooms and thyme, atop spinach white pizza and in 30-minute cauliflower chowder. Add garlic to butter, spreads and dips (i.e., baked BLT dip), pickle the cloves or simply roast garlic heads and spread them on everything. Garlic befriends all -- land, sea and garden: trout with lemon butter herb sauce, rosemary pork tenderloin, sticky chicken bites, scallops, melt-in-your-mouth prime rib and Parmesan broccoli. Rip into cheese and garlic crack pull-apart bread with someone you love and share the addiction.
No comments:
Post a Comment