Name: Broccoli Cheddar Melts with Sun-Dried Tomato & Pine Nut Mixed Greens
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 crowns broccoli; 1 ½ (227 g) blocks cheddar cheese; 3 cloves garlic; 1 ½ lemons; ⅓ cup pine nuts; 1 ½ medium red onions; 1 ½ (142 g) pkg spring mix (mixed greens); 12 sun-dried tomatoes, oil-packed; 6 whole grain buns or rolls; black pepper; Dijon mustard; extra virgin olive oil; honey; mayonnaise; salt; white wine vinegar

Broccoli Cheddar Melts with Sun-Dried Tomato & Pine Nut Mixed GreensBroccoli Cheddar Melts with Sun-Dried Tomato & Pine Nut Mixed Greens — a 40-minute dinner recipe with 16 ingredients, serving 6.Ingredients

3 crowns broccoli

1 ½ (227 g) blocks cheddar cheese

3 cloves garlic

1 ½ lemons

⅓ cup pine nuts

1 ½ medium red onions

1 ½ (142 g) pkg spring mix (mixed greens)

12 sun-dried tomatoes, oil-packed

6 whole grain buns or rolls

black pepper

Dijon mustard

extra virgin olive oil

honey

mayonnaise

salt

white wine vinegar

Instructions

Wash and dry the fresh produce. (Skip the mixed greens if they came pre-washed.)

Peel, halve, and small dice onions. Peel and mince garlic.

Preheat a large skillet over medium heat.

Once the skillet is hot, add oil and swirl to coat the bottom. Add onion and garlic; cook, stirring occasionally, until starting to soften, 4-5 minutes.

Meanwhile, separate broccoli into bite-sized florets and cut stems into smaller pieces.

When onion is soft, add broccoli, salt, and pepper to the skillet. Cook, stirring occasionally, until broccoli starts to soften, about 5 minutes.

Reduce heat to medium and add water to the skillet; continue to cook until the water is evaporated and broccoli is tender, 3-4 minutes more. Remove from heat.

Meanwhile, preheat oven to broil on high and position rack under the broiler.

Coarsely grate cheese.

Add mayo, vinegar, and half of the cheese to the skillet with the broccoli; stir to combine. (Reserve remaining cheese for later use.)

Split rolls in half and place, cut-side facing up, on a large baking sheet pan. Place in the oven and broil until lightly toasted, about 1 minute.

Remove baking sheet from the oven and divide broccoli mixture between toasted rolls; top with reserved cheese. Return to the oven and broil until cheese melts, 2-3 minutes.

Meanwhile, juice lemons into a large bowl. Add oil, Dijon, honey, salt, and pepper; whisk to combine the dressing.

Roughly chop sun-dried tomatoes. Add to the bowl with the dressing along with pine nuts and mixed greens; toss to combine the salad.

To serve, divide broccoli-cheddar melts and salad between plates. Enjoy!

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