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   RECIPES      Cooking recipes and tips      44,808 messages   

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   Message 43,162 of 44,808   
   Dave Drum to All   
   NYT Most Requested - 16   
   09 Oct 24 14:01:10   
   
   MSGID: 1:396/45.0 6706e106   
   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   
       
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