Broccoli and Gruyère Gratin

 









Ingredients

• 2 large bunches broccoli, roughly chopped (about 12 cups)
• 4 tablespoons butter (1/2 stick)
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 2 cups grated Gruyere (8 ounces)
• kosher salt and black pepper

Directions

• Heat oven to 375° F. Fill a large saucepan with 1 inch of water and fit with a steamer basket (or fill a large pot with ½ inch of water). Bring to a simmer. Place the broccoli in the steamer basket, cover, and steam until just tender, 3 to 4 minutes; transfer to a large bowl.
• Melt the butter in a medium saucepan over medium heat. Add the flour and cook, stirring, for 2 minutes (do not let it darken). Whisk in the milk and simmer until slightly thickened, 3 to 4 minutes. Remove from heat and stir in 1 cup of the cheese, ½ teaspoon salt, and ¼ teaspoon pepper. Toss with the broccoli.
• Transfer the broccoli mixture to a shallow 3-quart baking dish and sprinkle with the remaining cup of cheese. Bake until bubbling and golden brown, 35 to 40 minutes. Let sit 10 minutes before serving.

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English-Muffin Egg Pizzas

Ingredients

• 4 English muffins
• olive oil
• tomato slices
• 2 hard-cooked eggs, sliced
• grated mozzarella
• oregano
• kosher salt

Directions

• Make Hard-Cooked Eggs.
• Toast 8 English-muffin halves and place on a cookie sheet.
• Drizzle each with olive oil, then layer on tomato slices, hard-cooked egg slices (1/2 an egg each), and a little grated mozzarella. Sprinkle with oregano and kosher salt.
• Broil 5 minutes or until the cheese melts.

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Tortilla Torta

Ingredients

• vegetable cooking spray
• 1 2- to 2 1/2-pound rotisserie chicken
• 1 16-ounce container plain yogurt
• 1 cup heavy cream
• 1 9-ounce package corn tortillas
• 1 16-ounce jar tomatillo salsa
• 2 4 1/2-ounce cans chopped chilies, drained
• 1 8-ounce package shredded Monterey Jack cheese

Directions

• Heat oven to 375° F. Lightly coat a 9-inch square or 10-by-7-inch baking dish with vegetable cooking spray.
• Remove the chicken meat from the bones; coarsely chop. Combine the yogurt and cream in a bowl.
• Arrange a third of the tortillas in the baking dish. Top with half the salsa, chicken, and cream-yogurt mixture; 1 can of the chilies; and a third of the cheese.
• Top with a third of the tortillas; the remaining salsa, chicken, cream-yogurt, and chilies; and a third of the cheese. Top with the remaining tortillas and cheese.
• Cover the dish tightly with aluminum foil and bake for 15 minutes.
• Remove the foil and bake for 10 minutes more or until bubbly and the cheese is browned. Let stand for 10 minutes before serving.

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Pesto and Tomato Grilled Cheese

 









Ingredients

• 2 tablespoons unsalted butter
• 2 tablespoons basil pesto
• 2 slices white sandwich bread
• 2 slices Cheddar
• 2 thin slices tomato

Directions

• Melt the butter in a small skillet over medium-low heat. Spread the pesto on 1 slice of the bread and form a sandwich with the cheese and tomato.
• Cook the sandwich, covered, until the bread is toasted and the cheese is melted, 2 to 3 minutes per side.

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Cheese Quesadillas

Ingredients

• 8  8-inch flour tortillas
• 2  cups  (8 ounces) grated Monterey Jack
• 1  12-ounce container refrigerated store-bought salsa

Directions

• Heat broiler.
• Place 2 tortillas on a baking sheet and sprinkle ½ cup of the cheese evenly over each. Top with 2 more tortillas
• Broil until golden and crisp, 1 to 2 minutes per side.
• Repeat with the remaining tortillas and cheese.
• Cut into triangles and serve with the salsa.

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Modern Cheese Balls

Ingredients

• 1/4 cup wasabi-coated green peas
• 1/4 cup granola
• 1/4 cup ground gingersnaps (about 5 cookies)
• 1/4 cup finely grated Parmesan
• 1/2 teaspoon whole fennel seeds
• 2 11-ounce logs goat cheese

Directions

• Grind the peas in a food processor or crush them in a resealable plastic bag. Spread the crumbs on a plate. Repeat these steps for the granola, then the gingersnaps. Combine the Parmesan and fennel on another plate.
• Shape the cheese into balls, working with about 1 rounded tablespoon at a time. Roll the balls in the coatings.

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Pasta With Ricotta, Herbs, and Lemon

Ingredients

• 1 1-pound box penne
• 2 tablespoons unsalted butter, cut into small pieces
• 1 cup fresh ricotta
• 1/3 cup roughly chopped mixed fresh herbs (such as chervil, tarragon, and flat-leaf parsley)
• zest of 1 lemon, grated
• 3/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Directions

• Cook the pasta according to the package directions. Reserving ? cup of the water, drain the pasta, then return it to the pot.
• In a medium bowl, whisk together the butter, ricotta, and reserved pasta water until a rich, creamy sauce forms.
• Pour the sauce over the hot pasta. Add the herbs, zest, salt, and pepper and toss.

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Macaroni and Cheese With Cauliflower

Ingredients

• 12 ounces multigrain elbow macaroni
• 1 head cauliflower, roughly chopped
• 4 slices multigrain bread, torn
• 1/2 cup fresh flat-leaf parsley, chopped
• 3 tablespoons olive oil
• kosher salt and black pepper
• 1 onion, finely chopped
• 1 1/2 cups grated extra-sharp Cheddar (6 ounces)
• 1 1/2 cups reduced-fat sour cream
• 1/2 cup 1 percent milk
• 1 tablespoon Dijon mustard

Directions

• Heat oven to 400° F. Cook the pasta according to the package directions, adding the cauliflower during the last 3 minutes of cooking time; drain.
• Meanwhile, pulse the bread in a food processor until coarse crumbs form. Add the parsley, 2 tablespoons of the oil, and ¼ teaspoon each salt and pepper; pulse to combine.
• Return the pasta pot to medium heat and add the remaining tablespoon of oil. Add the onion, ¾ teaspoon salt, and ½ teaspoon pepper and cook, stirring occasionally, until soft, 3 to 5 minutes.
• Mix in the pasta and cauliflower and the cheese, sour cream, milk, and mustard.
• Transfer to a shallow 3-quart baking dish, sprinkle with the bread crumbs, and bake until golden brown, 12 to 15 minutes.

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