Stir Crazy: Remember Ralph & Charlie’s prime rib?

Roasting your garlic makes the cloves tender and sweet while giving your dish a caramelized flavor that is delicious. The roasted garlic cloves will be extra-tender and soft when you pull them from the bulb.

1. Preheat the oven to 450 degrees. Take your entire bulb of garlic and chop the top off, exposing the inside.

2. Drizzle olive oil on top of the exposed cloves and sprinkle liberal amounts of salt and pepper on top. Wrap the entire bulb in foil and place it on a baking sheet in the oven to roast for 30 minutes.

3. Meanwhile, on a second baking sheet, spread out the cherry tomatoes. Drizzle the tomatoes with oil and sprinkle salt and pepper over all of them.

4. After the garlic has been in the oven for 30 minutes, open the oven door and move the foil-wrapped garlic onto the tomato baking sheet (so you only have one baking sheet in the oven now instead of two). Cook for an additional 15 minutes.

5. While the tomatoes and garlic are roasting, bring a large pot of water to boil. Cook the pasta until it is al dente.

6. Meanwhile, set a skillet over medium-high heat and heat 2 tablespoons of olive oil. Once hot, add the chopped bacon and cook until browned, about 6 minutes.

Unwrap the garlic from the foil, remove the roasted cloves with a fork and reserve. The cloves should be very tender and easy to smash.

7. In the pan with the bacon, add the chicken stock and salt and pepper. Deglaze the pan by scraping up the little bits from the bottom of the pan. Lower the heat to medium-low and simmer for 3 to 5 minutes. Stir in the spinach, roasted tomatoes and roasted garlic pieces.

Drain the pasta and add it to bacon mixture. Stir in the cheese and basil before serving.

“Mix & Match Meal Planner” by Shay Shull

If you are not using a high-powered blender, such as a Vita-mix, to make this recipe, soak cashews or almonds overnight or boil for 10 minutes and drain. This will soften them and ensure a silky smooth cream. The Lemon-Chive Ricotta is optional.

For the Beet Fettuccine Alfredo: Preheat the oven to 425 degrees. Wash and scrub beets and pierce a few times with a fork. Drizzle with olive oil and wrap loosely in foil. Bake for about 1 1/2 hours, or until fork tender. Let cool completely, trim and peel skin, then measure 3 ounces of beet flesh to set aside.

Bring a large pot of heavily salted water to a boil. Add pasta and cook according to package directions. Drain and return to pot.

Meanwhile, heat 2 tablespoons olive oil in a medium skillet over medium-high heat. Add onions and let cook until soft. Add garlic and cook 1 more minute. Remove from heat.

In a blender, combine the onions, garlic, cashews, water, lemon juice, salt and the reserved 3 ounces of roasted beets. Process on high until very smooth, about 2 minutes. Add the remaining beets and blend again until smooth. Set aside.

Heat a small skillet with olive oil and add one serving of pasta with as much sauce as desired. Adjust seasoning to taste. Garnish with parsley and black pepper and serve immediately with a dollop of the Lemon-Chive Ricotta. Repeat with remaining pasta. Serves 4 to 6.

For the Lemon-Chive Ricotta: In a large skillet, heat the oil over medium heat and sauté the onion until soft. Remove from the heat.

In a food processor, combine the onions, garlic, tofu, lemon juice, salt and pepper. Process until smooth. Adjust seasoning to taste and stir in chives. Makes about 3 cups.

Vegan chef and author Chloe Coscarelli