Ingredients

• 1 lemon, for zest
• 12 cloves garlic, smashed
• 6 cups baby potatoes (about 24 oz)
• ¼ cup olive oil
• 6 bay leaves
• 1 teaspoon kosher salt
• ½ teaspoon cracked black pepper

Steps

1. Zest lemon (1 teaspoon). Smash garlic. Halve potatoes (if needed). Place potatoes in microwave-safe bowl. Cover and microwave on HIGH 6 minutes; drain well.
2. Place oil, garlic, and bay leaves in large sauté pan on medium. Bring to a sizzle; cook 4–5 minutes, stirring occasionally, or until fragrant and garlic starts to lightly brown around edges.
3. Stir in potatoes. Cook 5–6 minutes, stirring occasionally, or until potatoes are browned and tender. Stir in salt, pepper, and zest. Remove bay leaves; serve.

Ingredients

• 1 head fresh broccoli (about 1 lb)
• 4 oz aged cheddar cheese, crumbled
• 1 lemon, for juice
• ¼ cup olive oil
• ½ teaspoon kosher salt
• ½ teaspoon pepper
• ¼ teaspoon red pepper flakes (optional)

Steps

1. Cut root end from broccoli (about 3 inches) and discard. Peel remaining stem, and cut broccoli into 3-inch-long spears. Crumble (or cut) cheese into bite-size pieces. Squeeze lemon for juice (1 tablespoon).
2. Preheat large, heavy sauté pan on medium-high 2–3 minutes. Place oil in pan; add broccoli, salt, and pepper. Cook 4–5 minutes, stirring occasionally, or until broccoli begins to brown.
3. Sprinkle cheese over broccoli; cook 1–2 minutes (do not stir) or until cheese has browned and slightly melted and broccoli is crisp-tender. Remove from heat; drizzle with lemon juice and sprinkle with pepper flakes (if using); serve.