Ingredients:
1/2 cup plain bread crumbs
1/4 cup + 2 tbls parmesan, divided
2 tbls of your favorite butter (melted)
1 1/2 tsp oregano, basil & thyme, combined
16 oz fresh broccoli, chopped
16 oz fresh cauliflower, chopped
2 tbls of your favorite butter
1 large onion, chopped
2 tbls unbleached flour
3 cloves garlic, minced
1 tsp sea salt
1/4 tsp cayenne pepper
1 1/4 cups of your favorite milk
4 oz creole cream cheese, cubed
Cooking Instructions:
Preheat oven to 350 degrees. Mix bread crumbs, 2 tsp of parmesan, melted butter and 1/2 tsp of herbs. Set aside. Melt remaining butter in skillet on medium heat, add onions and cook until tender. Stir in flour, remaining herbs, garlic, salt and pepper. Add milk, cook until bubbly and thickened. Add cream cheese and remaining parmesan, cook until cream cheese is melted. Add vegetables and coat evenly. Spoon into baking dish and sprinkle top with bread crumb mixture. Bake 40 minutes or until heated through and top is lightly browned.
The Covington Farmer’s Market is every Saturday from 8-12 at the 600 block of Columbia Street, and every Wednesday at the Covington Trailhead from 10 – 2, rain or shine. This Saturday’s musical guest is Brian Bonura and Philip Bartles. Steve Ahrons of Seiler Bar and Bistro will serve specialties from the menu.
