#Garlic

1. Bring large pot of water to a boil and cook pasta according to directions. While the pasta cooks, make the sauce.
2. Combine garlic and basil in food processor, pulse to a mince.
3. Add lemon juice, avocado flesh and olive oil. If sauce is too thick add 1 tbsp of water.
4. Season with salt and pepper. Drain pasta, place back in pot. Add avocado sauce and stir until combined.
5. Serve with lemon zest, basil leaves and pepper.

1. In a blender, chop the garlic. Pour drained garbanzo into blender, keep 1 tbsp for garnish.
2. Place lemon juice, tahini, oil, chopped garlic, and salt in blender. Blend until creamy and well-mixed.
3. Add liquid from garbanzo beans in 1 tbsp increments if necessary.
4. Serve topped with pepper and garbanzo beans.

1. In saucepan melt butter, cook garlic for 1 min. Add flour, thyme, salt, and pepper; cook, stirring for 1 minute.
2. Gradually whisk in milk; cook, whisking constantly until boiling and thickened.
3. Peel and slice potatoes. Place 1/3 in casserole dish; spread 1/2 onion overtop. Repeat layers.
4. Arrange remaining potatoes on top. Pour sauce over using knife to ease sauce between layers.
5. Bake at 350 F for 1 hour, covered.
6. Uncover and bake for another 30 minutes. Serve.

Otherwise known in our house as ‘Neat Josephs’, these open-faced meat sandwiches are a great way to the kids to get their daily required ketchup…

1. Brown the beef and garlic until cooked. Add the rest of the ingredients to the pan and let simmer for 15 minutes.
2. Separate 4 hamburger buns, and lay out all 8 pieces onto a baking sheet (face down), and bake for a couple minutes.
3. Flip the buns, and distribute the sloppy joe mixture onto each one. Garnish with some cheese.
4. Cook for a couple more minutes until cheese is melted.