I like garlic and that broccoli is also my favorite but agree with another PP that I am not loving the idea of garlic carrots and fennel. I'd rather they be with just some browned butter or maybe some rosemary or thyme. But if you have a recipe you love for it already, I don't think it is too much garlic.

I'm not sure what potatoes you are considering but I'd lean away from strong garlic for those. I would probably go with potatoes au gratin (could do the muffin pan kind instead of one big pan) or roasted fingerlings (we love this one with steak as well as fish https://www.williams-sonoma.com/recipe/herb-roasted-fingerling-potatoes.html).

Too much garlic. I’d leave the garlic in the salmon (since folks voted for that) and broccoli, and take it out of everything else.

Do garlic in one dish. For the roasted veggies, I’d use red onions instead of garlic. No garlic on the broccoli. I like garlic a lot but having it in three dishes is too much.

I think 3 dishes with garlic is fine but I don’t like the thought of garlic with roast fennel and carrots (fennel already has a strong taste) so I’d leave garlic out of that dish.

Your condo will stink for days since you said you can't grill so everything will be cooked inside. I'd hate to be your neighbor.

I love garlic, love it so much that I used to make sandwiches with olive oil, garlic and salt. But 3/5 dishes all with prominent garlic will be too much garlic. It’ll overwhelm all other tastes. Do brocoli without garlic.

Anonymous wrote:There is no such thing as too much garlic.

Taste wise, agree, but many people get stomach aches if they eat too much of it.

Day to day we cook w a lot of garlic, but are typically also only making one veg dish at a time. When I’m doing holiday stuff, I try to use shallots for one, leeks another, and maybe a roasted garlic.

I think that 3 dishes with garlic / 2 without is fine, as long as the garlic is balanced with other flavors. In your case, one is honey garlic, one has lemon and Parmesan … so the garlic is there, but none of those dishes are ALL GARLIC. I don’t think I’d make more than one or two dishes really garlic-forward as THE dominant flavor.

Anonymous wrote:There is no such thing as too much garlic.

So you would approve of my menu?

Anonymous wrote:There is no such thing as too much garlic.

Speak for yourself only. Some people hate it.

Anonymous wrote:I don't like garlicked fish. I would just use moderate amounts of garlic and make sure to ventilate and use the kitchen hood, because your guests could come in nice clothes they don't want to infuse.

We had a vote this was the one dish everyone was excited about. So I am not worried. And clearly I don’t have any garlic haters coming.

There is no such thing as too much garlic.

I don't like garlicked fish. I would just use moderate amounts of garlic and make sure to ventilate and use the kitchen hood, because your guests could come in nice clothes they don't want to infuse.

I'm the steak and seafood poster.

I think we've settled on the following menu:

Steak (no garlic)
Honey garlic glazed salmon (garlic)
Roasted fennel and carrots (garlic)

and some kind of broccoli and some kind of potatoes.

My favorite recipe for broccoli is Ina Garten's roasted broccoli with lemon, garlic, parmesan and pine nuts.

Some of the potato recipes we like are garlicky

Is having 3 dishes garlicky cohesive, or is it too much and I should find new recipes for broccoli and/or potatoes.