Cheesy cauliflower bake

Ingredients
1 head cauliflower, chopped into bite-size florets
1 1/4 cup shredded cheddar cheese
1 cup cottage cheese
2 large eggs
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon black pepper
1 teaspoon salt

1/2 teaspoon red pepper flakes (if you want a kick)
1/4 cup chopped green onions

Instructions

1. Preheat oven to 375. Grease a 9x9 or 9x13 dish with cooking spray.
2. In a large pot, bring water to a boil and add the cauliflower. Cook for about 5 min or until just tender. Drain and let cool slightly. If really wet, pat with paper towel.
3. In a large mixing bowl, combine 1 cup of the cheddar cheese with the cottage cheese, eggs, grated Parmesan, garlic powder, onion powder, pepper, and salt. Mix until combined.
4. Stir in the cooked cauliflower and chopped green onions. Make sure everything is evenly coated with the cheesy mixture.
5. Pour the mixture into the baking dish and spread the last 1/4 c cheddar cheese on top. 
6. Bake for 20 min or so, until cheese is bubbly, then broil the last few minutes to brown top. 
7. Let rest a few minutes before serving.

Broccoli chickpea salad

Ingredients 
1/2 cup parmesan (cheap stuff you use for pizza)
1/4 cup EVOO, plus more for sauteing 
1/2 lemon, juiced
1 tablespoon mayo
1 teaspoon red pepper flakes
1 (15-ounce) can chickpeas, rinsed
1 red onion, chopped
1 teaspoon table salt, plus extra when sauteing
1 teaspoon pepper, plus extra for sauteing
1.5 pounds broccoli (4 small heads or 2 big), cut into 2-inch pieces

Instructions

1. Whisk Parmesan, ¼ cup oil, lemon juice, mayonnaise, salt, pepper, and pepper flakes together in large bowl. Add chickpeas and toss to combine; set aside.
2. Heat some oil in big nonstick skillet over medium heat until shimmering. Add onion and cook until onion is tender and beginning to brown, 6 to 8 minutes, stirring occasionally. Season with S&P, then transfer to bowl with chickpea mixture.
3. Heat a couple tablespoons oil in now-empty skillet over medium heat until shimmering. Add broccoli and cook until broccoli is dark brown and crispy in spots, about 10-15 minutes, stirring every 5 minutes. Season with S&P.
4. Transfer broccoli to bowl with chickpea mixture and toss to combine. 
5. Grate some good parm over top and serve warm.

Modified from an American Test Kitchen recipe. Would maybe add 1 tablespoon of dijon mustard to dressing mix next time. 

Instapot mushroom farro

Ingredients
1½ cups whole farro 
3 tablespoons EVOO
16 ounces cremini mushrooms, sliced 
½ onion, chopped
½ teaspoon salt
¼ teaspoon pepper
2 garlic cloves, minced
2 teaspoons fresh thyme, chopped or ½ teaspoon dried
¼ cup white wine
2½ cups broth
½ c Parmesan cheese, grated
2 teaspoons lemon juice
½ cup chopped fresh parsley

Instructions

1. Using sauté function, heat 2 tablespoons oil in Instant Pot until shimmering. Add mushrooms, onion, salt, and pepper. Cook until mushrooms are softened and have released their liquid, about 5 minutes. 

2. Stir in farro, garlic, porcini mushrooms, and thyme and cook until fragrant, about 1 minute. Stir in wine and cook until nearly evaporated, about 30 seconds. Stir in broth. 

3. Cook on high pressure for 12 minutes then quick-release. 

4. If it's too much liquid, continue to cook farro, using sauté, stirring frequently, until proper consistency is achieved. 

5. Add Parmesan, stir. Then stir in lemon juice and season with salt and pepper to taste. Sprinkle individual portions with parsley and extra Parmesan. Optional: drizzle with extra oil before serving. 

Note: Original from America's Test Kitchen, modified for our liking.

Yellow curry soup with carrots and snow peas

Ingredients 

1 pound carrots, peeled like ribbons 
1 tablespoon vegetable oil
I small can (4oz) Thai yellow curry paste
1 pound ground chicken
2 cups water 
1 cup canned coconut milk
1 tablespoon fish sauce
1 teaspoon sugar
6 ounces snow peas, trimmed
4 scallions, sliced thin
Fresh Thai basil, chopped
Fresh cilantro, chopped
Lime wedges

Instructions 

Note: This is pretty chunky for soup. We thought it was good with rice. If doing again, get that started first. Jasmine is best for Thai food. 

1. Shave carrots into thin ribbons lengthwise with vegetable peeler; set aside. 

2. Combine oil and curry paste in Dutch oven and cook over medium heat until fragrant, about 3 minutes, stirring occasionally. Add chicken and cook, breaking up meat into small pieces with wooden spoon, until chicken is no longer pink, 3 to 4 minutes. 

3. Add water, coconut milk, fish sauce, and sugar. Bring to simmer, then add snow peas and carrot ribbons, simmer until vegetables are crisp-tender, 3 to 5 minutes. 

4. Divide evenly among individual serving bowls. Sprinkle with scallions, basil, and cilantro. Serve with lime wedges, sriracha, and extra fish sauce to taste.

Originally from America's Test Kitchen but modified for us.