Ingredient: clove garlic, crushed

Italian Bean Bake

How To Prepare
Step 1. Preheat the oven to 350 degrees F

Step 2. Put the Beans in an 8-cup casserole

Step 3. Combine the tomato sauce, onion, garlic, mustard, and a dash of pepper in a mixing bowl; stir into the beans.

Step 4. Bake for 1 hour, or until the beans are tender, Serve

Yield: 4 servings

BBQ Chicken and Vegetable Salad

How To Prepare
MARINADE: In a jar, combine garlic, black pepper, parsley, and olive oil. Shake well to mix.

VEGETABLE SALAD: In a large bowl place zucchini, mushrooms, bell pepper, eggplant, par-boiled potatoes, and onion. Add marinade and toss to coat.

Preheat a barbecue and spray with a little oil. Add Chicken Breast with BBQ marinade and cook until fully cooked. Drain vegetables from marinade. Add to hot barbecue. Sauté until tender.

Place on a large serving platter. Drizzle with marinade, lemon juice and lemon zest. Serve immediately.

King Crab Potato Salad

How To Prepare
1
Bring a large pot of water to a boil. Add beans and cook until bright green, 2 to 3 minutes. Transfer to a colander using a slotted spoon; refresh under cold water.
2
Add potatoes to the boiling water. Cook until tender when pierced with a fork, 8 to 10 minutes. Drain in a colander; refresh under cold water until room temperature.
3
Toss the green beans and potatoes with crab, celery, radishes and onion in a large bowl.
4
Whisk garlic, lemon juice, vinegar and mustard in a small bowl; slowly whisk in oil. Whisk in basil, salt and pepper. Discard the garlic; pour the dressing over the salad and toss to coat.

Grilled Fish with Ratatouille

How To Prepare
Brush the base of a frying pan with olive oil.

Cook garlic and onion until soft. Add tomato, zucchini, bell pepper, tomato paste, basil and eggplant. Cook over low heat for approximately 20 minutes or until tender.

Meanwhile sprinkle fish with lemon juice. Grill for 3 minutes on each side.

Moo Shu Chicken

How To Prepare
Mix together marinade ingredients, add chicken, and mix to coat.

2. Prepare vegetables, and grate ginger and garlic so everything will be ready.

3. Heat large skillet on medium-high heat with vegetable or olive oil. When the oil is hot, add the chicken, and stir-fry until just cooked through, probably 3 to 4 minutes depending upon how thick you cut the chicken. Remove chicken from pan.

4. Add the sesame oil, then the celery, ginger, and garlic. Saute for one minute.

5. Add the vegetables in the following order, stir-frying for 1 to 2 minutes after each addition: mushrooms, onions, cabbage, bean sprouts.

6. Add the teriyaki sauce and the chicken. Toss to combine.

7. Serve with sugar-free plum sauce. If you like, use butter lettuce leaves as wrappers.

Stuffed Zucchini and Beef

How To Prepare
Preheat oven to 350°F. Cut zucchini in half lengthwise and scoop out centers. Chop flesh.

Add garlic to skillet and fry 2 minutes. Add meat and brown well; drain. Stir in tomato paste, chopped zucchini flesh and black pepper.

Spoon meat mixture into zucchini shells. Place in shallow baking dish; pour about 1/2 cup water in the pan around the outside of zucchini shells. Cover and bake in preheated oven until tender, about 30 minutes or until done. Garnish with tomato slices and parsley; serve.