Cauliflower Au Gratin
2 1/2 pounds cauliflower florets
3 Tbsp. butter
3 Tbsp. flour
2 cups milk
1/2 cup shredded sharp cheddar cheese
Salt and pepper to taste
3 bay leaves
Preheat oven to 350 degrees. Grease a 12-inch round baking dish.
Bring a large pot of salted water to a boil. Add the cauliflower florets and cook until just tender, but still firm, 7-8 minutes. Drain well.
Melt butter in a heavy saucepan. Whisk in the flour until well blended and cook until bubbling. Gradually add the milk. Bring to a boil and cook, stirring constantly, until thick.
Remove from heat and stir in the shredded cheese.
Season with salt and pepper. Place the bay leaves on the bottom of the prepared baking dish.
Arrange florets on top in an even layer. Pour the cheese sauce evenly over the cauliflower.
Bake until browned, 20-25 minutes.
Serves 4.
Turkey Meatloaf
1 Tbsp. Olive Oil
1 medium onion, diced
1 bell pepper, Seeded and minced
1 clove garlic, minced
1 pound ground turkey
1 cup fresh bread crumbs
1 egg, beaten
12 sun-dried tomatoes in oil, drained and chopped
1/3 cup milk
1/2 tsp dried rosemary
1 tsp ground fennel
1/2 tsp dried oregano
1/2 tsp salt
Preheat oven to 375 degrees. Heat oil in skillet. Add onion, bell pepper and garlic and cook over low heat, stirring often. Remove from heat and let cool. Place ground turkey in a large bowl. Add cooked vegetables and all remaining ingredients and mix thoroughly. Transfer to an 8 1/2 x 4 1/2-inch loaf pan, packing the mixture town firmly. Bake until golden brown, about one hour. Serves 4.
