Grilled cheese with mushrooms, and broccoli`

The broccoli was roasted just like the other time. And the grilled cheese was, well, grilled cheese - but with thin slices of some large mushroom I bought at the store. Wasn't quite Portobello but bigger than the average button 'shroom. The slices were seared quickly before the sandwich.

My only tip on the very simple task of grilled cheese making: mix butter and olive oil on the skillet, and cook the sandwiches in that. It gives you the butter flavor, but the olive oil keeps the fat from smoking up and burning too quickly. And be generous with that skillet fat, folks.

Broccoli on Broccoli

I first separated the broccoli stalk from the florets. The florets got roasted in the usual combination of olive oil, lemon juice, garlic, salt, pepper and paprika. The stalk got diced and went into a pot of simmering milk. After a while, the stalk pieces softened and I stick-blended the whole thing into a creamy, broccoli flavored sauce. I don't remember details such as whether it contained sauteed onions and/or cheese, but those would both be appropriate.

The sauce went over spaghetti, and the roasted florets on top of that. Delicious.