Greek physician Hippocrates had a saying, “Let food be thy medicine, and medicine be thy food.” Many of the foods we eat contain medicinal properties and provide health benefits.

Garlic is a popular ingredient for its bold aroma and delicious taste. It also offers health benefits in the sulfur compounds formed when a clove is chopped, crushed or chewed. Garlic has been linked to fighting colds, reducing blood pressure, improving cholesterol levels and even reducing the risk of dementia.

This week, boost your immune system by trying a delicious garlic dish.

RATATOUILLE WITH GARLIC CROUTONS

By Hawaiian Electric Co.

• 1/4 cup unsalted butter
• 4 cloves garlic, 2 cloves finely chopped, 2 thinly sliced, divided
• 8 (1-inch-thick) round slices baguette
• 2 teaspoons dried thyme leaves, divided
• 1/2 cup shredded or grated Parmesan cheese, divided
• Salt, to taste
• 4-1/2 cups diced eggplant (1/2-inch pieces)
• 2 red bell peppers
• 2 tablespoons extra-virgin olive oil
• 3-1/2 cups diced zucchini (1/2-inch pieces)
• 2 medium diced onion (1/2-inch pieces)
• 2 sprigs fresh rosemary, finely chopped
• Freshly ground black pepper, to taste
• 1 (28-ounce) can stewed tomatoes
• 1 handful fresh basil leaves, torn

Heat oven to 375 degrees.

In a small pot over low heat, melt butter. Add chopped garlic. Let simmer 2 minutes.

In a medium bowl combine bread, 1 teaspoon dried thyme and 1/4 cup Parmesan cheese. Drizzle with garlic butter, toss lightly and arrange bread on parchment-lined baking sheet. Bake until golden and evenly brown, about 20 minutes. Remove from oven and cool.

Salt eggplant and drain in a colander 30 minutes to remove bitterness.

Meanwhile, blacken skins of red peppers over open flame on stove or under a hot broiler. Leave oven ajar to let steam escape. Put blackened peppers in a bowl, cover with plastic wrap and let cool. Peel, seed and dice peppers. Set aside.

Heat olive oil in Dutch oven over medium-high. Add eggplant, zucchini, sliced garlic, onion, rosemary and remaining 1 teaspoon dried thyme. Season with salt and pepper, then cover the pot and cook about 15 minutes, stirring occasionally.

Add stewed tomatoes. Stir in red peppers. Fill tomato can half full with water and add to pot. Bring to boil over medium heat. Reduce heat and simmer 15 minutes to concentrate flavors.

Scoop ratatouille into shallow bowls and top with croutons, torn basil and remaining Parmesan cheese. Serves 4.

Approximate nutritional information, per serving (not including salt for eggplant): 560 calories, 22 g total fat, 10 g saturated fat, 40 mg cholesterol, 1,200 mg sodium, 790 g carbohydrate, 10 g fiber, 22 g sugar, 17 g protein.

ROASTED GARLIC AND SPINACH ORZO

By Hawaiian Electric Co.

• 1 whole garlic bulb
• 1 teaspoon plus 1 tablespoon olive oil, divided
• 1-3/4 cups uncooked whole-wheat orzo pasta
• 2-/2 cups chicken stock
• 3 ounces reduced-fat cream cheese, cubed
• 1 (9-ounce) package fresh spinach, trimmed and chopped
• 1/4 cup shredded Asiago cheese
• 1/4 cup fat-free milk
• 1 teaspoon salt-free garlic pepper seasoning blend
• 1/4 teaspoon salt
• 2 tablespoons minced fresh parsley

Heat oven to 425 degrees. Remove papery outer skin from garlic bulb, but do not peel or separate cloves. Cut off top of bulb and drizzle cut cloves with 1 teaspoon oil. Wrap in foil. Bake 30-35 minutes or until cloves are soft. Unwrap. When cool enough to handle, squeeze garlic from skins.

In a Dutch oven, heat remaining oil over medium- high. Add pasta; cook and stir 2-3 minutes, until lightly browned. Add stock; bring to a boil. Reduce heat and simmer, covered, 10-12 minutes, until pasta is tender and liquid is absorbed.

Stir in cream cheese until melted. Add spinach, Asiago cheese, milk, seasoning blend, salt and roasted garlic; cook and stir until spinach is wilted. Garnish with parsley. Serves 6.

Approximate nutritional information, per serving: 320 calories, 8 g total fat, 3 g saturated fat, 10 mg cholesterol, 700 mg sodium, 49 g carbohydrate, 1 g fiber, 4 g sugar, 12 g protein.

CAULIFLOWER AND ROASTED GARLIC SOUP

By Hawaiian Electric Co.

• 3 heads garlic, tops sliced off
• Salt and pepper, to taste
• 1/2 cup extra-virgin olive oil, divided, plus more for drizzling
• 3 white onions, peeled and thinly sliced
• 4 heads cauliflower; cored and thinly sliced, 1 broken into small florets
• 8 sprigs fresh thyme, tied with twine, plus 1 tablespoon chopped
• 7 cups chicken stock, plus more to thin soup, if desired
• 2 cups heavy cream, plus more to thin soup, if desired
• 2 tablespoons chopped parsley
• 2-1/2 cups plus 3 tablespoons finely grated Parmesan cheese

Heat oven to 325 degrees.

Place each garlic head on piece of parchment-lined foil. Sprinkle with salt and pepper; drizzle with oil. Wrap tightly in foil, and bake until garlic is very soft, about 1 hour. Let cool. Squeeze garlic from peels; set aside.

Increase oven temperature to 350 degrees.

In large pot over medium heat, add 1/4 cup olive oil and onions; season with salt and pepper. Cook, stirring, until soft but not browned.

Stir in sliced cauliflower, thyme bundle and chicken stock. Bring to simmer. Cover and cook 20 minutes. Remove cover; simmer until cauliflower is soft, about 15 minutes. Remove from heat.

Remove thyme and stir in cream and 2-1/2 cups Parmesan. Season with salt and pepper. Stir in roasted garlic. Puree in batches until smooth. Thin with more stock or cream, if desired. Return to pot; keep warm on low heat.

In saute pan, heat remaining 1/4 cup olive oil over high until almost smoking. Add cauliflower florets, stirring until browned. Season with salt and pepper.

Transfer pan to oven and cook until tender, about 10 minutes. Stir in parsley and remaining 3 tablespoons Parmesan.

To serve, ladle soup into bowls, and garnish with cauliflower florets. Serves 12.

Approximate nutritional information, per serving (not including salt to taste): 250 calories, 16 g total fat, 5 g saturated fat, 20 mg cholesterol, 950 mg sodium, 19 g carbohydrate, 5 g fiber, 6 g sugar, 11 g protein.

More Hawaiian Electric Co. recipes are available at hawaiianelectric.com.