this time of year is perfect for Kale Pesto. with lots of, er, "aromatic" garlic.

2 Cups Kale
1/2 Cup packed basil
1/3-1/2 Cup Olive Oil
4 cloves garlic
1/2 Cup Cashews (if I'm feeling decadent- I splurge on pine nuts..but really- cashews taste great)
Juice of 1 small lemon

Salt to taste.

Amazing on crackers, or just about anything.

Hummus.

I make tostones (plantains) and serve them with a sauce made of 1/4 cup extra virgin olive oil, two packages of Sazon and 4-6 cloves of chopped garlic. Spooned on top it is so good.

Garlic spread!!! I adore garlic spread but don't plan on breathing near anyone for a week after. Get about 20 or so cloves of peeled garlic, whiz it in your food processor and slowly drilling while its running about 1/2 a cup of vegetable oil or olive oil (trying to make a thick fluffy emulsion)

Add a small sprinkle of cayenne and salt to taste and it should look like thick homemade mayonnaise almost. SO good smeared on crackers or dip pita bread in it. Or make a chicken schwarma. Its always smeared all over the pita before filling with yummy chicken.

basil pesto will use quite a bit of garlic, and then you can just toss some noodles with it (warm or cold). Or even spread it on toast or crackers with cheese.

I second the hummus and also suggest baba ganoush, tzatiki, and/or skordalia.

~12 Cloves of Garlic
1 Tablespoon of Almond Butter
1 tsp of Sesame Oil
1 tsp of Chili Oil
1 tsp of good Soy Sauce

Cut/Mash the Garlic as fine as you can. Don't lose any of the juices. (You can use a mortar & pestle to release more of the juices if you're using a knife) Mix the rest in. I use this paste/sauce for cold soba noodles.

Disclaimer: I've never actually measured anything... so you probably need to adjust to taste. Also, if you've done it the way I do it, it has a lot of bite. :-)

Noticed in todays NYTimes a compelling article "How Not to Fight Colds", who knows, may be some truth there...

http://www.nytimes.com/2010/10/05/opinion/05ackerman.html?_r=1

Why not try making an aioli? Whisk an egg yolk with a teaspoon of French or Dijon mustard in a bowl adding 1 1/4 cups of olive oil bit by bit as you whisk to make a smooth mayonaise. Crush up a clove (or 2!) of raw garlic together with a teaspoon of coarse salt in a pestle and mortar and add to the mayo with a good squeeze of lemon juice. Season the mix with salt and pepper to taste.

Eat it all up (there will be plenty to share around) with some nice raw vegetables or my favourite is with a nice juicy rib-eye steak!

Baba ghanooj!
http://www.epicurious.com/recipes/food/views/Baba-Ghanouj-107051
It can stand more than one clove of garlic-- 3 or 4 is not too much.

marinated kale! in the style of angelica kitchen in nyc. no exact measurements, but usually i go with one bunch of kale (chopped into reasonable pieces), the juice of two lemons, a bunch of olive oil, maybe four minced cloves of garlic, some kosher salt. mix all together with your hands, making sure the lemon and olive oil cover the kale (i like to massage it in, almost). i have to taste it a couple of times and make adjustments to the ingredients, but there's never too much garlic.

i can eat the whole thing in one sitting if i'm not careful!

Bruschetta?
Pretty much any fresh made salsa will have some garlic in it too.

Ceasar Salad Dressing. I do it by eye, but these are the ingredients I use:
Mayo(I'm guessing two table spoons)
Minced Raw Garlic(two-three cloves)
Lemon Juice(A couple Squirts)
Parmesan cheese(just sprinkle it in)
Vinagar(just a little bit, less than the lemon juice)
Olive Oil (around the same amount of lemon juice)

Then just stir the romaine lettuce in. Just test the dressing to make sure you have a mix you like.
You can add extra garlic to fight the flu if you want.
Other ways you can have it is to stir it in to dipping sauces such as salsa and ranch.

Another soba noodle dressing: 101 Cookbook's Lazy Day Peanut Noodle Salad:

http://www.101cookbooks.com/archives/lazy-day-peanut-noodle-salad-recipe.html

So satisfying.

We make a pasta dish with raw garlic.

Cook pasta shapes (penne, farfalle, whatever you have), drain & toss with olive oil, salt, & pepper. Add raw spinach or arugula to the hot pasta, toasted walnuts or pine nuts, kalamata olives, and crumbles of a firm chevre or feta.. Finish with raw garlic grated directly into the pot with a microplane grater, then mix it all up.

The obvious variation on this is to grate/mince raw garlic into a bowl of olive oil for dipping your bread, topping your pasta, or tossing with salad or veggies.

skordalia!

http://greekfood.about.com/od/syrupssauces/r/skordalia.htm

this is not raw garlic, but meant for colds:

http://www.realage.com/blogs/food-bites/the-ultimate-chicken-soup

A lot of great suggestions already, so I won't repeat. Often, we use our garlic press to smash down a few cloves and use the pressed garlic as a seasoning to meals--we throw it on our pasta dishes right before serving, sprinkle some on sandwiches, add a bit to soup, toss it with french fries, etc. We basically use it like any other garnish--parsley, Parmesan cheese, salt & pepper, that sort of thing. Keeps colds away and vampires too!

Whew, raw garlic? No can do. Farty farty had a party, no one came. I didn't know it didn't "work" if cooked, is that true?

But how about garlic-heavy guacamole? Or gazpacho? Or bloody marys, even.

Also once made a banana-avocado-garlic dip that was great.

I have a recipe for cream of garlic soup that uses an insane number of full heads of garlic, but because it's cooked, it's sweet and mellow. Seems like the sheer amount of garlic might offset any reduction in potency from cooking. I think it's in Roger Verge's cookbook, I'll see if I can find it.

Sometimes I chop up a bit of raw garlic and just toss it onto pizza after it's out of the oven. It's kinda like cheezy garlic pizza with lots of garlic.

I cut this out of a yoga magazine and it kicks colds out of my system pronto:

http://www.wasabibratwurst.com/immune-booster-soup-recipe/

I love minced garlic on any stirfry or saute, use it like salt & pepper. I really prefer the taste of raw garlic to cooked.

I love it pickled, even only lightly pickled. I use it to top eggs, stirfry, pasta...mix the pickles in with olive oil and other stuff for dips/spreads.

Garlic added right after roasting cauliflower is also good.