8 fresh recipes that go easily from farmers market to table

Gretchen McKay, Pittsburgh Post-Gazette on

Published in Entertaining

At the market, look for broccoli with firm stems, crisp leaves and tightly closed, dark green or purplish-green buds.

1 large head broccoli, divided into florets (about 3 cups)

2 tablespoons olive oil

Salt and pepper

4 tablespoons butter, divided, plus more for pan

3 tablespoons all-purpose flour


1 1/2 cups whole milk

Pinch freshly grated nutmeg

Pinch red pepper flakes

1 1/2 cups grated sharp cheddar cheese, divided


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