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.

Click here for a Shrimp and Snow Pea Salad and Pickled Radishes and Scapes Recipe!