Broccoli Gratin

I found this delicious recipe in a recent issue of Everyday Food Magazine. Let me tell you, it is a crowd pleaser! Gooey cheese with a nice crunch from bread crumbs. This will make anyone want to eat their broccoli!

GATHER:
3 slices sandwich bread
3 tbsp olive oil
1/4 cup flour
3 cups whole milk
2 heads broccoli florets(about 2 lbs), chopped finely
1 cup shredded white cheddar
salt & pepper, to taste

COOK:
Preheat oven to 450 degrees.

In a food processor pulse bread with 1 tbs olive oil until large crumbs form; season with salt and pepper.

In a large sauce pan, heat remaining oil over medium. Whisk in flour and stir constantly for 1 minute. Gradually whisk in the milk and bring to a boil. Add the broccoli and reduce to a simmer. Cook until broccoli is tender, about 15- 20 minutes, stirring occasionally.

Remove from heat and stir in 3/4 cup of cheese. Transfer mixture to baking dish (I used a 2 quart, but a 1 quart would probably work also). Top with bread crumbs and remaining cheese.

Bake until golden, 6 to 8 minutes.

(I have also prepared this ahead of time and saved the baking until right before serving. I just keep the baking dish in the refrigerator until I am ready for it.)

SERVE:
I use this as a main dish since we are eating less meat. Served with a small tomato & greens salad, it's a wonderful entree. However, this would also be great as a side dish and perfect for a pot luck!

Black Bean Salad

This is one of my favorite throw-together-because-I-have-no-desire-to-stand-over-a-stove-all-afternoon-recipes. Scrumptious flavors, and a surprisingly hearty dish. This is another one that would be great accompanied by some corn bread! :)

GATHER:
1 (15 oz) can black beans, rinsed and drained
1 1/2 cups frozen corn, defrosted
1/c cup chopped green onions
3 tomatoes, seeded and chopped
1 avocado, peeled and diced
1/2 cup fresh cilantro
2 tbsp lime juice (or about half a lime)
2 tbsp olive oil
1/2 tsp sugar
salt & pepper, to taste

COOK:
There is no cooking! Just chop, dice, peel and stir it all together. Season with salt and pepper to taste. Best if chilled before serving, though I would recommend adding the avocado right before serving.

SERVE:
As a side, or main attraction, this salad can be served however your heart desires!

**The picture is shown with red onions, but I prefer the more subtle taste of green onions.

Fettuccine with Zucchini

I am in love. I found this fabulous cookbook at my library a few months ago and I just keep rechecking it out. Guess it's time I got my own! This Fettuccine with Zucchini is a delicious recipe that I pulled from this cookbook out of desperation one night. It is now on regular rotation at my house. Simple. Fresh. Light. A perfect summer dish.

GATHER:
1 lb fettuccine
2 tbsp. butter
2 cloves of garlic, crushed
1 lb zucchinis (I used 1 zucchini, 1 summer squash), grated
3/4 cup freshly grated Parmesan cheese

COOK:
Cook the pasta according to package directions.

In a separate, large sauce pan, melt butter over med-low heat, until butter foams. Add in crushed garlic, cooking for 1 minute. (Be careful of burning the garlic.) Stir in the grated zucchini and cook until tender, 3-4 minutes. (I worked mine in batches as there was a lot of it for one pan. I just cooked half at a time and then set aside while the other half was cooking.)

Once fettuccine is cooked, drain completely and pour zucchini/butter sauce over pasta.

Note: I added in a few red pepper flakes, as well as a few pinches of salt, pepper and dried basil. I think this added a kick, though it was delicious without the additions.

SERVE:
I served this with a side of crusty Italian bread and black iced tea. The tea was a great compliment to the freshness of the fettuccine.