Great Green Vegetable Pasta

Adapted from Simply in Season, serves 4
Date made: 5/2/2011

1 c ricotta cheese
1/2 c milk*
1/3 c Parmesan cheese, freshly grated
1 clove garlic, minced
2 tsp dried basil
2 tsp dried parsley
1/2 tsp salt
12 oz penne pasta
2 1/2 c broccoli florets*
1 1/2 c zucchini, sliced*
3/4 c green beans*
1/2 c peas*
1/4 c green onions*

Stir together ricotta cheese, milk, Parmesan cheese, garlic, basil, parsley, and salt and set aside.
In large soup pot of boiling water, start cooking pasta according to package directions.
Stir in broccoli 6 minutes before pasta is done.  Boil 3 minutes, and stir in zucchini and green beans.  Boil 2 minutes, and stir in peas and green onions.
Boil 1 minute, remove from heat.  Drain well, and return to soup pot.
Add ricotta cheese mixture to pasta and vegetables, and mix well.

Broccoli Gratin

Adapted from Simply in Season, serves 4-6
Date made: 1/28/2011

1 head of broccoli, cooked until crisp-tender and cut in chunks*
2 green onions, chopped*
1 clove garlic
1/4 c flour
2 c milk
1 c cheddar cheese, shredded
salt and pepper to taste
pinch of nutmeg and ground red pepper
1 c bread crumbs
1 Tbsp butter, melted
1 Tbsp dried parsley

In small saucepan, saute onion and garlic in oil over medium heat until fragrant and tender, about 5 minutes.  Sprinkle flour over onions and garlic.  Cook, stirring constantly, for 3 minutes without browning.
Whisk in milk and bring to a boil.  Add spices and cook for 5 minutes.
Stir in cheddar cheese and remove from heat.  Combine with broccoli in a 8x8 casserole dish.
Combine bread crumbs, butter, and parsley and sprinkle on top of broccoli mixture.  Bake for about 20 minutes at 350°F.

The original recipe called for 5 cups of broccoli; the head that I had was only about 2-3.  So the cheese sauce is probably a little overkill since I forgot about the difference and didn't scale it down.  However, I think it's still yummy!

Broccoli Cheese Soup

Adapted from cdkitchen, serves 4

Date made: 1/12/2011

1 T butter, melted

1/2 medium onion, chopped

1/4 c melted butter

1/4 c flour

2 c half-and-half

2 c chicken stock

1/2 lb fresh broccoli, chopped in small pieces*

1/4 t nutmeg

1/2 lb goat cheddar cheese, grated*

salt and pepper to taste

Saute onion in tablespoon of butter and set aside.

Stir melted butter and flour over medium heat for 3-5 minutes. Stirring constantly, and slowly add half-and-half.

Add chicken stock, also while stirring constantly. Reduce heat to low, and simmer for about 20 minutes.

Add broccoli and onions. Cook over low heat until veggies are tender, about 20-25 minutes.

Add salt and pepper and the grated cheese. Stir until melted, stir in nutmeg, and serve.

I only had about 3/4 of what the recipe called for of the local goat cheese I had gotten from Hollygrove Market and Farm the week prior, so I satisfied the balance with finely shredded sharp cheddar cheese from the normal grocery store. I liked the overall flavor -- not too cheesy, but next time I might add a little more sharp cheddar to add more flavor.