Broccoli Cheese Bake
Preheat oven to 325 degrees F (165 degrees C)
Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain.
Melt butter in a medium saucepan over medium heat and add flour; cook until bubbly. Stir in onion and gradually add milk, stirring well. Bring to a boil and cook for 1 minute. Remove from heat and season with salt and pepper. Stir in cheese and eggs; mix well. Combine mixture with broccoli and transfer to a 9 x 13 inch casserole dish.
Bake in preheated oven for 30 minutes
Original Recipe: Feel free to halve the recipe based on how much broccoli you have – The original recipe has a feature to let you adjust the amounts of ingredients based on the desired serving size (just remember to use a smaller pan if doing so!)
Sugar Snap Peas With Yogurt, Feta, and Dill
- ¼ teaspoon kosher salt, plus more for water and to taste
- About 3 cups sugar snap peas, trimmed
- 1 garlic clove, finely grated or minced
- 1 ½ tablespoon fresh lemon juice
- Freshly ground black pepper
- 4 tablespoons extra-virgin olive oil
- 1 cup thinly sliced fennel, radish, or cucumber
- ½ packed cup roughly chopped fresh dill
- 2 scallions, thinly sliced
- ⅓ cup plain whole-milk yogurt (if using Greek, thin it down with milk or water until pourable)
- ½ cup crumbled feta
- ½ teaspoon finely grated lemon zest (optional)
- Torn soft herbs, such as mint, basil, parsley, tarragon, chives, cilantro or a combination, for serving
Bring a large pot of salted water to a boil. Have ready a bowl of well-salted ice water and a slotted spoon next to the stove. Drop peas into boiling water and cook until crisp-tender, about 1 minute. Use the spoon to transfer peas to ice water to cool completely. Drain well and pat dry with a clean kitchen towel.
When cool enough to handle, put the peas on a cutting board and slice them in half, crosswise.
In a medium bowl, whisk together garlic and lemon juice. Stir in salt and pepper. Whisk in 3 tablespoons olive oil. Add the halved peas, fennel (or radish/cucumber), dill and scallions, and toss well. Taste and add more lemon juice, olive oil or salt if needed.
In a small bowl, stir together the yogurt, 1/4 cup feta, lemon zest, and the remaining 1 tablespoon oil. Season with salt, pepper, and lemon juice, to taste.
Spread the yogurt on a serving platter, and spoon the peas on top. Scatter remaining 1/4 cup feta on top, drizzle with more oil, and top with herbs. Serve as a side dish or scooped onto crusty bread as an appetizer. Original Recipe: You can modify this recipe easily as well, based on how many peas you have.