Marinate 4-5 chicken breasts cut to bite size pieces in 2 Tbsp minced garlic, juice & zest of 1 lemon & 2 tsp dry oregano, for 3-4 hours. Sauté 6 Tbsp minced garlic & 5 Tbsp minced ginger in 1 Tbsp olive oil for 1 min. Add 6 c chicken stock, juice & zest of 3 lemons, & 6 Tbsp sugar. Simmer and reduce by half. In separate pan, sauté chicken in olive oil. Add 1 bunch chopped asparagus and 2 julienned red sweet peppers and sauté for 2 min. Toss in desired amount of cooked noodles and sauce, and season with salt & pepper to taste. Garnish with a handful of whole roasted garlic cloves. (Slice off the top of an unpeeled head of garlic, place in oven pan and drizzle with olive oil. Cover with foil & bake at 350F for 30-45 min. Cool and pop or scoop out roasted cloves. Great in dips, recipes or on bread.)
Chef Katri Skogster, owner-chef for 17 years at The Outer Clove Café, 536 Stanley St., Nelson, B.C. 250-354-1667, where she goes through 2 kilo of garlic each day.