Here's a dinner idea for the vegan or vegetarian in the audience-- Roasted Garlic spread on baked potatoes, with steamed broccoli sprinkled with sesame seeds.
2 whole heads fresh garlic, unpeeled
¼ teaspoon salt
3 tablespoons olive oil
Preheat oven to 425 degrees. Cut ¼ - ½ inch off the pointed ends of the garlic heads, enough to expose the garlic cloves. Put the heads of garlic in a custard cup or ramekin. Pour the olive oil on the open ends of garlic and sprinkle with salt. Cover and cook in 425 degree oven for about forty-five minutes, the same time it takes to bake a large potato.
Squeeze soft garlic over roast meat, baked potatoes or bread. Serves 4.