MSGID: 1:396/45.0 6706e426
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sheet-Pan Baked Feta w/Broccolini, Tomatoes & Lemon
 Categories: Cheese, Vegetables, Citrus, Chilies, Vegetables
      Yield: 4 servings
 
      1 bn Broccolini; ends trimmed,
           - thick stalks split
           - lengthwise
           +=OR=+
      1 bn Broccoli; stalks trimmed,
           - cut in bite-size pieces
      1 pt Grape tomatoes; halved
      1 sm Red onion; peeled, quartered
           - cut in 2" wedges
      1    Lemon; 1/2 in thin rounds,
    1/2    Left intact to serve
      3 tb Olive oil; more to serve
      1 ts Ground cumin
    1/2 ts Red-pepper flakes
           Salt & black pepper
      2    (6 to 8 oz) blocks feta; in
           - 1" slices
           Cooked orzo or farro; to
           - serve
    1/2 c  Fresh basil or cilantro
           - leaves and fine stems,
           - rough chopped (opt)
 
  Set the oven @ 400ºF/205ºC with a rack set in the lower
  third.
  
  On a sheet pan, combine the broccolini, tomatoes, onion
  and lemon slices with the olive oil and toss. Add cumin
  and red-pepper flakes, season with salt and pepper, and
  toss again until evenly coated. Nestle the feta slices
  into the vegetables. (It’s OK if they break apart a
  little.)
  
  Roast 15 to 20 minutes, stirring halfway through but
  leaving the feta in place, until the broccolini is
  charred at the tips, the stems are easily pierced with a
  fork and the tomato skins start to blister and break
  down.
  
  Serve over orzo or farro. Drizzle with olive oil and
  serve with the remaining lemon half for squeezing. Top
  with fresh herbs, if using.
  
  By: Yasmin Fahr
  
  Yield: 4 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "Any kid will run any errand for you; if you ask at bedtime." -- Red
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