1.   Add some sauteed chopped garlic, a fresh herb or baby greens.

2.   But so are mussels in white wine from Bretagne, sauteed garlic clams from Provence and a superbly simple mushroom, celery and goat cheese salad from Champagne.

3.   Olive oil and sauteed garlic are the classic Italian flavorings, embellished with toasted nuts, anchovies, raisins or hot red pepper flakes.

4.   Top with sauteed garlic and parsley.

5.   Unless you have experience as a merchant marine galley chef, the sight of sauteed garlic listing sharply to the starboard side of a pan may leave you queasy.

6.   Vegetable bases include garlic, sauteed garlic, roasted onion, mushroom, sauteed vegetables, roasted red pepper and herbes de Provence.

7.   We prepared three loaves using one, two and three tablespoons of sauteed garlic, respectively.