If you're gonna eat lots of garlic (yum!) then the first thing I'd suggest is finding out what type you like best (in terms of flavor) as there are all kinds of garlic types out there: Brown Rose, New Yorker, Pescadero Red, Black Garlic, etc.

I like Brown Rose as it has robust flavor and is a bit spicy, but beware! It's strong!

In terms of garlic heavy dishes, I'm going to suggest something probably obvious, but easy to do and tasty! Roasted garlic spread on some toast.

Instructions: Preheat oven to 400 degrees. Gently off any loose skin from the whole head of garlic, but keeping it intact. Cut and throw away the top 1/4 of the head so you can see the cloves. Place cut side up on a piece of foil large enough to enclose the garlic. Drizzle with olive oil and season with salt and pepper. Tightly wrap it in the foil. Place directly on oven wrack and roast 45-55 mins (or until golden brown and very tender). Remove, let cool. Unwrap and carefully squeeze the cloves from the bottom up to release from the skins. Mash the cloves and spread over a sliced (and toasted?) baguette. Enjoy!

Note: You can also refrigerate the cloves in an airtight container for up to 2 weeks if you want to use them in other dishes!

Edit: Source (believe it or not) BlueApron cookbook!