A pound of organic baby spinach, a couple of fistfuls of peeled Christopher Ranch California Garlic, avocado and sesame oils and a few drops of soy sauce made a great side dish for spice-covered haddock fillets, below.
By VICTOR E. SASSON
Costco Wholesale's 3-pound bag of peeled Christopher Ranch California Garlic encourages you to use a free hand with the pungent flavoring in home-cooked dishes.
Just don't make the mistake I did of chopping up a handful of raw cloves and mixing them into a salad made from canned tuna, pink salmon and sardines.
Cooking mellows the Monviso heirloom variety of garlic from California, and I've been adding it to sauteed baby spinach, bottled pasta sauce, organic brown rice and the egg mixture that goes into a frittata.
A 3-pound bag of the refrigerated garlic was $5.99 at my Hackensack warehouse store.
|I squeezed lime juice over Icelandic haddock fillets ($8.99 a pound at Costco), breaded them in a Super Spice Mixture I keep in a tub in the refrigerator and baked them at 375 degrees for about 14 minutes.|
|The baby spinach with garlic re-appeared at breakfast the next day with an organic brown egg, store-bought tofu, a leftover wedge of yam-and-pesto frittata, and brown rice with garlic.|
|Nothing could be more convenient for garlic lovers than a big bag of peeled California garlic at a reasonable price.|