garlic

Wash and dry asparagus. Cut and remove 1 inch from the bottom of each stalk. In a large bowl, mix together 3 tablespoons olive oil, lemon juice, garlic, and salt and pepper. Toss asparagus spears in the mixture, allowing it to sit for at least 10 minutes. Place asparagus spears directly on the grill rack and cook for 5 minutes. Turn the spears and cook for another 3 minutes. If a softer consistency is desired, continue cooking, turning at 3-minute intervals.

Directions:

1. Remove the outer peel from 4 heads of garlic.
2. Using two tablespoons of butter total, dab each head with butter and place in a baking dish.
3. Sprinkle the garlic heads with thyme, pepper,  salt.
4. Add olive oil to the baking dish and bake at 400 degrees for 40 minutes to 1 hour, basting the garlic frequently.
5. Once the garlic is soft, remove from the oven and cool for 5 minutes.

Wash the chicory and cut into pieces. Cook olive oil, onions, and garlic over medium heat until onions are transparent. Add chicory and spinach and cook together until tender. Remove from heat. Add lemon juice and salt and pepper to taste.

1. Rinse the fish and cut into portions. Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Add 2 garlic cloves, browning on all sides until the oil is infused with the garlic flavor. Remove garlic and discard.

2. Combine salt, cayenne, paprika, thyme, oregano, and pepper on a plate, and coat the fish on both sides. Place fish in the skillet and sear over medium-high heat for 4 to 5 minutes on each side, or until fish is white and flakes when prodded with a fork. Set aside.

3. Heat the remaining oil over medium heat. Add the remaining garlic to the skillet and brown slightly. Add the greens and cover; cook until the greens have reduced by half, about 7 to 10 minutes. They should retain their color but be soft and edible.

4. Serve fish over greens.