GARLICKY SPREAD RECIPES

Steps:

• Preheat oven to 400F. Drizzle a little olive oil on the bottom of a square baking dish; spread it around and set aside.
• In a large skillet, bring 1/2 inch of salted water to a boil. Add the broccoli and cauliflower; cover and cook over high heat until crisp-tender, about 4 minutes. Drain the vegetables in a colander and set aside.
• Wipe out the skillet, add 2 tablespoons olive oil and heat over medium-high heat. Add onions and cook for 3 minutes, or until softened.
• Stir in minced garlic and continue to stir and cook for 1 minute. Add broccoli and cauliflower to the skillet. Season with salt and pepper and continue to cook for about 2 minutes, or until lightly golden.
• Remove from heat and transfer the vegetables to previously prepared baking dish; set aside.
• Wipe the skillet and add 1 tablespoon olive oil, 3/4 cup shredded cheddar cheese, corn starch, evaporated milk, mustard, salt, pepper, and paprika.
• Cook over low heat, stirring constantly with a whisk until melted and thickened; about 2 minutes.
• Pour cheese sauce over broccoli and cauliflower; stir to combine. Sprinkle remaining cheeses over the top.
• Bake for 20 minutes, or until lightly browned and bubbly. Remove from oven and serve immediately.

Steps:

• Preheat the oven to 400 degrees F.
• Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.
• Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.