Easy Creamed
Spinach
2 Tbsp. unsalted butter, softened
1 Tbsp. all-purpose flour
2 Tbsp. unsalted butter
1 shallot, minced (or 1/4 cup onion)
1 garlic clove, minced
1-pound fresh baby spinach
1/2 tsp. salt
1/2 cup heavy cream
2 oz. Parmesan cheese, grated (1 cup)
1/2 tsp. pepper
Pinch ground nutmeg
Using a fork, mash 2 Tbsp. softened butter and flour in small bowl to form a smooth paste; set aside. Melt remaining butter in Dutch oven over medium heat. Add shallot and garlic and cook until shallot is translucent, 1-2 minutes. Add spinach and salt and turn spinach with tongs to coat with butter, shallot and garlic. Cook until spinach wilts, about 4 minutes. Add cream and bring to a simmer. Stir in butter-flour mixture until incorporated. Cook until cream thickens and clings to spinach, about 3 minutes. Remove from heat and stir in Parmesan, pepper and nutmeg. Check seasonings.
Transfer to warm shallow dish and serve.
Serves 4-6.
Skillet Squash Casserole
2 Tbsp. extra-virgin olive oil
3 cups thinly sliced onion
1/4 tsp. salt
2 pounds yellow squash, halved lengthwise and sliced 1/4 inch thick
2 cloves garlic, minced
3/4 tsp. salt
6 oz. sharp cheddar cheese, shredded
1/2 cup American cheese, cubed
1/2 cup mayonnaise
4 scallions, sliced thin
1/2 tsp. black pepper
Pinch cayenne pepper
30 Ritz crackers, coarsely crushed
Adjust oven rack to middle position and heat oven to 375 degrees. Heat oil in a 12-inch oven-safe skillet over medium high heat until shimmering. Add onion and 1/4 tsp. salt and cook until onion is lightly browned, about 6 minutes. Add squash, garlic, 3/4 tsp. salt and cook until any liquid exuded by squash has evaporated and squash is tender, about 10 minutes.
Reduce heat to low and stir in cheddar cheese, American cheese, mayo, scallions, pepper and cayenne until fully combined, about 2 minutes.
At this point, you can 1) remove pan from heat, use rubber spatula to scrape down sides of skillet and scatter crackers over top. Move skillet to oven and bake until bubbling around edges and hot throughout, about 18 minutes; OR 2) transfer mixture to an 8-inch square baking dish and let cool completely. Cover with aluminum foil and refrigerate up to 24 hours. To serve, keep covered and bake until casserole is heated through, about 20 minutes. Uncover, top with crackers, and continue to bake 15 minutes longer
Serves 6-8.
