J: This is the menu for Sarah's birthday Sunday Dinner, which I'm afraid was way back in April. I'm only a few meals behind due to trips and softball games but I'll try to catch up tonight. Sarah requested garlicky stuff, perhaps Middle Eastern. I made Dolma (stuffed cabbage), Jajoukh (cucumbers in yogurt), roasted potatoes, and steamed asparagus -- all with extra added garlic. The Dolma and cucumber recipes are from _Sundays at Moosewood_. Jajoukh (doubled) 4 cucumbers, thinly sliced 6 Tbsp chopped fresh parsley 2 Tbsp dried dill 3 cups plain yogurt (I used low fat) 4-6 Tbsp fresh lemon juice, or to taste (I used 1/2 cup) 2 Tbsp olive oil 6 large garlic cloves, minced (I used about 15) 2 tsp freshly ground black pepper 1 1/2 tsp salt Toss all together and chill Dolma I think I about one-and-a-halfed this one. I'll give you the normal version and you can scale up. Cook 3 uncooked cups of brown rice. In 1/4 cup olive oil, saute 2 large onions, chopped 6 large garlic cloves, minced (I used about 15) 2/3 cup chopped fresh basil 1 1/2 Tbsp dried basil 1 1/2 Tbsp dried marjoram until onions are translucent. Scoop out half and add to the rice, along with 2 cups chopped walnuts 1-2 cups pine nuts 1/4 cup lemon juice salt and pepper to taste Mix well. To the other half of the onion mixture, add 6 oz tomato paste 2 28 oz cans chopped tomatoes with juice 3 bay leaves salt and pepper to taste Simmer for about 10 minutes. Boil a big pot of water, then turn off the heat. Soften the cabbage leaves by putting them in the water for a few minutes each. Plop some of the rice mix in the middle of a leaf and roll it up, tucking in the sides. Put an inch of the sauce mix in a big pot. Arrange stuffed cabbage leaves in the pot, two layers deep if they'll fit. Pour remaining sauce over them, nearly covering (add a little water and lemon juice if you have to). Cover tightly and simmer for 45 minutes. Potatoes I quartered a bunch of potatoes and tossed them with a mixture of lemon juice, minced garlic, salt and pepper, with a little olive oil, then roasted them, tossing occasionally. They were pretty good, but since then, I saw an article in "Cook's Illustrated" that tells the perfect way to roast potatoes. Read it if you can but the synopsis is: Toss before cooking with a little oil, roast covered for 20 minutes, uncovered for 15 minutes, turn the pieces, roast for 5-10 minutes more. For garlic, toss with raw chopped garlic after cooking to avoid burning the garlic, but while still hot from the oven to take the raw edge off.