J:

Sarah's birthday is in April. Her pick was garlicky middle
eastern stuff. The full menu:

Spinach Rice
Cabbage Rolls
Roasted Carrots and Potatoes
Jajoukh (see earlier recipe)
Lentil Barley Soup (see earlier recipe)
Hummous (see earlier recipe)

All with extra garlic.

Spinach Rice

Saute 6 minced garlic cloves in 2 Tbsp olive oil. Add one 28
oz can diced tomatoes with their juice. Add two cups rice and
3.5 cups water. Heat to boiling, cover and simmer for 20
minutes. Add a head of spinach leaves and stir until spinach
is cooked, about five minutes. Salt and pepper to taste.

Roasted Carrots and Potatoes

In a roasting pan, add 4 lbs potatoes, quartered, 1 lb carrots,
chopped in 1 inch pieces, 10 cloves garlic, minced, 1 teaspoon
rosemary, dried and crumbled, and 2 tablespoons olive oil.
Toss to coat. Cover. Roast 45 minutes. Uncover and toss.
Roast 15 minutes uncovered. Toss. Roast 15 more minutes.
Salt and pepper to taste.

Cabbage Rolls

These are really not a main dish item like stuffed cabbage.
It's really just cabbage stuffed with more cabbage. The recipe
is sort of from _Vegetarian Cooking for Everyone_ by Deborah
Madison.

Soak 12 big cabbage leaves in boiling water for a few minutes
to soften. Chop a head of cabbage and 2 medium leeks and saute
in 2 tablespoons olive oil with 6 minced garlic cloves. Add 1
cup non-fat sour cream and mix well. Stuff each leaf with a
spoonful of the mix and a 1/2 inch cube of flavored jack
cheese. I used something called medditeranean jack, which has
sun dried tomatoes, garlic, olives, etc. Steam the rolls over
boiling water for about 20 minutes.

I thought everything came out pretty good and went well
together. No real main dish, but lots of nibbles.

Enjoy,