Sonoma Diet's Tip On Garlic

Go-Go Garlic!

From Sonoma Diet

While garlic has been popular in Middle Eastern and Mediterranean countries for centuries, its popularity is currently soaring in the United States: We consume 250 million pounds a year, and that number is growing! No wonder -- garlic can add loads of flavor to any number of dishes, from salad dressings to meat marinades to sautéed veggies. This is why it plays such a big part in The Sonoma Diet. (If you're a member, try the Garlic-Studded Veal Chops With Asparagus recipe on the site to see what I mean!)

You'll want to look for plump, dry heads of garlic that feel firm, not shriveled or mushy. Stored in a cool, dark place (think a back hall or a pantry, not the refrigerator), garlic can be kept for several weeks. To retrieve individual cloves, peel away the outer layers and snap one clove at a time from the base.

For a stronger flavor, try mincing or chopping -- the finer the garlic, the more intense the flavor. And for just a subtle touch of garlic, try dropping a few whole garlic cloves in your dish while it cooks, then remove them before serving.

Sonoma Diet presents Dr. Guttersen's Tip of the Day

Just a Bit Is Best

Don't overdo it. Garlic has such a strong, powerful taste that typically one to two cloves is plenty for an entire dish. Use more and your food loses its natural flavors — not to mention make a post-dinner kiss out of the question!