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This recipe came together through participants in our Winter Recipe Jam sharing their ingredient suggestions. It is best with a saute of kale + mushrooms. Ginger, garlic, and onion are quickly blackened to add another element of flavor while mellowing their sharp potency. Pureed with butternut squash and other veggies makes for a simple soup with an added layer. A squirt of lime rounds off the entire soup. We used a butternut squash but most any winter squash could work instead.
With a food processor or sleeves rolled up above a box grater the squash and cheese are simply shredded, baked, tossed and baked again until there is barely a difference between the squash and cheese. It is just a gooey, melty delight. Plan on about two ounces of cheese for every pound of squash, more or less depending on your love of cheese.
In college, my two dearest friends introduced me to Cheese & Mustard Delights that we toasted up in their dorm room with a heavy layer of bright yellow mustard & cheese on toast. It was melty, gooey, heaven. I took this idea and tossed it with rice and a layer of zucchini slices. Starting with leftover rice means this comes together quick to bake up into a simple casserole that kids will gobble up.
Just imagine— oozy, drippy cheese on crispy toasts. Although, they are pretty darn yum at room temperature for a lunch on the go, too.
Scrambled eggs but a bit more fun dressed up with cheese and whatever veggies may be available. This basic recipe uses green onions and a bit of cheese. Feel free to use most any cheese in your fridge in your fridge, even the remnants of a fancy one will be great. Try goat, parmesan, pepper jack, dill havarti, brie… what will you do?
