10,000 garlic recipes

A no-fuss Mexican chili built on ground beef and sliced chorizo simmered with green chilis, onions, garlic, and stewed tomatoes. No beans, no complicated spice blends. The chorizo brings all the heat and flavor.

Homemade teriyaki marinade built from soy sauce, brown sugar, ginger, and garlic, mixed right in a zip-top bag. A sweet-savory marinade for chicken, pork, or beef, with a gluten-free tamari swap.

Vegetarian moussaka with rice, eggplant, and potatoes layered with a tomato-garlic rice mixture and a soy milk white sauce with nutmeg and allspice. A dairy-free take on the Greek classic.

Wine-poached chicken tossed with rigatoni, fresh basil, sweet red peppers, and olives in a bright garlic-lemon dressing. A chilled Italian pasta salad built for hot summer nights.

Flank steak braised until fork-tender, then shredded into a spiced chili base with jumbo shrimp, garlic, and allspice. Served with warm corn tortillas, cilantro, and sour cream for a surf-and-turf twist on classic chili.

Pureed black bean soup simmered in chicken broth with garlic and carrots, finished with heavy cream. Topped with sour cream, cilantro, and diced tomatoes.

Colorful vegetarian Spanish rice loaded with zucchini, bell peppers, and tomatoes in savory Southwest spices. Meatless comfort food ready in 40 minutes.

Mahogany mushrooms glazed in balsamic vinegar, tamari, and garlic with a bright squeeze of lime. A savory vegan side dish ready in 25 minutes.

A quick 25-minute chicken stir-fry loaded with zucchini, bell pepper, tomatoes, and Italian seasoning. Crisp veggies, tender chicken cubes, one skillet, zero leftovers.

Black bean soup made from dried beans with sauteed onions, green pepper, garlic, cumin, and tomatoes. Thick, earthy, and finished with fresh lemon juice. Vegan.

Saucy black beans with mushrooms, green chiles, and cilantro over fluffy brown rice. Loaded with veggies, naturally vegan, and on the table in 30 minutes.

A South Indian-inspired sambar stew with Brussels sprouts and green beans simmered in a spiced yellow lentil purée with tamarind, mustard seeds, and fenugreek. Vegan, protein-rich, and served over rice.

Greek village salad (horiatiki) layers wedge-cut tomatoes, sliced cucumbers, green pepper, onion rings, and black olives under a sharp oregano-garlic vinaigrette. No lettuce, no fuss, all summer.

A delicious appetizer or side dish for dinner!!! What a great way to use a glut of summer zucchini!

Italian-style baked cod smothered in a rustic tomato, mushroom, and white wine sauce with Parmesan. A Livorno-inspired weeknight fish dinner ready in 40 minutes.

Baked stuffed papayas filled with spiced ground beef, tomatoes, jalapeño, and Parmesan, baked in a water bath. A Hawaiian-inspired main dish where tropical fruit meets savory meat filling.