Skip to content
My WebMD Sign In, Sign Up

Food & Recipes

Font Size

Vegetable of the Month: Garlic

Recipes continued...

Add chicken, garlic, and ginger, stir fry 3 min. Add sesame garlic sauce; stir fry 2 minutes. Add pepper and vegetables; stir fry to heat through, 30 seconds.

Remove from pan, garnish with sesame seeds.

Nutritional analysis per serving: Calories 299, Protein 28g, Fat 10g, Percent Calories From Fat 30%, Cholesterol 63mg, Carbohydrates 21g, Fiber 6g, Sodium 295mg.

Italian Flat Beans With Garlic Spread
Makes 8 servings
Each serving equals one and one-half 5 A Day servings
Source: Wegmans


1½ tsp sea salt
2 lbs Italian flat beans, trimmed, cut in thirds
4 Tbsp garlic spread (dairy dept)

Bring pot of water with sea salt to boil on high; add beans. Cook uncovered 3-4 minutes or until tender; drain.

Melt garlic spread in skillet on medium - low heat; add beans. Toss to heat through, 1-2 minutes. Season with fresh ground black pepper to taste.

Nutritional analysis per serving: Calories 51, Protein 2g, Fat 1g, Percent Calories From Fat 19%, Cholesterol 0mg, Carbohydrates 10g, Fiber 4g, Sodium 450mg.

Roasted Squash With Potatoes & Garlic
Makes 8 servings
Each serving equals one and one-half Five A Day servings
Source: Wegmans


1 unpeeled acorn squash (about 1 to 1½ lbs), washed, halved, seeded and cut into 12 equal pieces
4-5 medium (about 2 lbs) butter potatoes, unpeeled, washed and quartered,
4 cloves garlic, peeled and crushed
3 Tbsp olive oil
1 large sprig rosemary

Preheat oven to 425ºF. Combine squash, potatoes and garlic in 9 x 13-inch shallow baking pan. Drizzle with oil. Salt and pepper to taste. Top with rosemary sprig. Bake 45-50 minutes, turning once after vegetables are browned on one side.

Option: Squash may be peeled if desired.

Nutritional analysis per serving: Calories 176, Protein 3g, Fat 5g, Percent Calories From Fat 27%, Cholesterol 0mg, Carbohydrates 30g, Fiber 3g, Sodium 13mg.

Vegetarian Stir Fry With Edamame
Makes 4 Servings
Each serving equals two and one-half 5 A Day servings
Source: Wegmans


½ white onion (5 oz), diced small
1 lb eggplant, peeled and diced into ¾-inch cubes
1 red bell pepper (½ lb), seeded and medium diced
2 Tbsp vegetable oil
1 small clove garlic, peeled and chopped
½ tsp fresh ginger, peeled and chopped
1 pkg (14½ oz) extra firm tofu, diced medium
½ cup sesame garlic sauce
½ pkg (5 oz) edamame (soybeans), pods removed
2 Tbsp chopped cilantro
3 Tbsp (about 2) scallions, washed and cut on bias

Blanch onion, eggplant, and red pepper in boiling water, until crisp tender about 2-3 minutes, drain and set aside. Heat nonstick wok or large nonstick skillet on high, about 2 minutes. Add vegetable oil; swirl to coat pan (oil should smoke lightly).

Add garlic, ginger, and tofu (tofu breaks up slightly); stir fry 1 minute. Add in vegetables and stir fry 2 minutes. Add garlic sauce; stir fry 3 minutes. Add edamame; stir fry 2 minutes.

WebMD Public Information from the CDC

Today on WebMD

Four spoons with mustards
What condiments are made of and how much to use.
salmon and spinach
How to get what you need.
grilled veggies
Easy ideas for dinner tonight.
Greek Salad
Health benefits, what you can eat and more.

WebMD Recipe Finder

Browse our collection of healthy, delicious recipes, from WebMD and Eating Well magazine.

roasted chicken
Flaxseed added fiber
vegetarian sandwich
fresh vegetables
Foods To Boost Mens Heath Slideshow