Elephant garlic isn't even really garlic; It is part of the onion family. However, the flavor of these, while not exactly like garlic, is milder and less overpowering than normal garlic. Which when roasted makes a great spread for butter, crackers, fish, steak and chicken. When chopped, it also makes a great ingredient for salads and pizza.

• 1 head of Elephant Garlic

• Olive Oil

• 1 teaspoon Oregano

• 1 teaspoon Basil

Aluminum Foil, sharp knife, tongs, BBQ Grill or smoker, wood chips, measuring spoons

Prep: 5 min, 10 minutes rest Cook: 60 min in grill/smoker Ready: 75 min Serves: 4-6 servings

Before you handle any food, wash your hands thoroughly with soap and water. Clean your kitchen work area and pull back your hair or wear a cap. You want to avoid contaminating your meal with harmful bacteria that could cause food illness.

To make Smoked Elephant Garlic: 1. Prepare wood chips in smoker and preheat grill between 325-350 degrees F.

2. Slice off the very top of the garlic head.

3. Place in a square piece of aluminum foil and drizzle olive oil inside the cut-off top of the garlic until it starts to run down the sides.

4. Sprinkle with Oregano and Basil.

5. Wrap with aluminum foil and leave top uncovered. This will allow more of the smoke flavor to saturate the garlic.

6. Once smoking begins, place wrapped garlic on top rack of grill away from direct heat.

7. Cover and smoke wrapped garlic for 60 minutes. This will slow roast the garlic until tender and fragrant.

8. Use tongs to remove wrapped garlic from grill and let cool for ten minutes.

9. Peel outside off of bulb of garlic, then gently squeeze each bulb out. They will have a green tint and will be soft and easy to crush.

10. Spread on Italian Herb Bread or crackers. Smear on chicken, steak or fish. Chop and add to salads.

1 serving: 110 calories, 5 g fat (2 g saturated fat), 0 mg cholesterol, 60 mg sodium, 15 g carbohydrate (0 sugars, 0 fiber), 0 g protein.

Garlic is a Vegan friendly food as well as Gluten-free.

Elephant garlic is rich in calcium, vitamins and fiber which help in improving immunity and digestion. It has high composition of potassium and folic acid. Garlic contains compounds with potent medicinal properties. Garlic is highly nutritious and has very few calories. The active compounds in garlic can reduce blood pressure and improve Cholesterol levels.

Olive oil is the cornerstone of the Mediterranean diet — an essential nutritional mainstay for the world’s longest-living cultures. The phytonutrient in olive oil, oleocanthal, mimics the effect of ibuprofen in reducing inflammation, which can decrease the risk of breast cancer and its recurrence. Squalene and lignans are among the other olive oil components being studied for their possible effects on cancer. A diet rich in olive oil may actually be able to slow down the aging of the heart. Olive oil supplementation was found to positively affect the thickness of bones. Olive oil will not be the only solution in the continuing fight against postmenopausal osteoporosis, however scientists have concluded that it is a very promising candidate for future treatments of the disease.

Citrussy white wines like Sauvignon Blanc, other crisp fresh whites like Picpoul de Pinet and Italian whites like Vermentino or Falanghina. Even Chablis works well with dishes that contain garlic.

Side Dish pairing: Caesar Salad, Italian Herb Bread. HERE ARE VARIATIONS OF THE BASIC RECIPE: Oven Roasted Garlic. Preheat oven to 425 degrees F. Wrap tightly with foil and place on a cookie sheet and bake 30-45 minutes.

Grilled Garlic. Preheat grill to 350 degrees. Wrap tightly with foil and place on indirect heat rack. Cover and grill for 45-60 minutes.

Texan Garlic. Using any of the cooking methods, replace Oregano and Basil with a mixture of 1 teaspoon of Chili Powder, 1/2 teaspoon of Cumin, 1 TBSN Brown Sugar, and 1/2 teaspoon cayenne pepper.

Pesto Garlic. Preheat oven to 425 degrees F. Wrap tightly with foil and place on a cookie sheet and bake 30-45 minutes. Replace Oregano with mixture of 1 TBSN Basil, 1 TBSN of Romano cheese, and 1 teaspoon of pine nuts.