Cheese Adds Flavor to Savory Sides

Selecting the main entrée for special dinners or simple family meals is often the easy part of menu planning. The challenge comes with deciding what will accompany the entrée. Side dishes can take a meal from dull to dazzling.

If you're looking to expand your side dish repertoire, look no further than the cheese section of the dairy case. Simply adding cheese to side dishes instantly enhances the flavor of food. From hearty and sharp to creamy and mild, cheese adds extra zing and nutrition to side dishes. And, cheese provides protein, calcium and other key nutrients to the American diet.

Cheese not only tastes great, it's a convenient and versatile food. St. Louis District Dairy Council offers these cheesy side dish recipes, for added flair and flavor to savor.

Cheesy Cauliflower

1 (16-20 ounce) bag frozen cauliflower florets or 1 small head of cauliflower, broken into florets

3/4 cup milk

1 tablespoon all-purpose flour

1/2 teaspoon Dijon mustard

1/8 teaspoon garlic powder

3/4 cup shredded Cheddar cheese

2 tablespoons grated Parmesan cheese

2 tablespoons plain or seasoned bread crumbs

Cook the cauliflower according to package directions or steam fresh cauliflower 8 to 10 minutes until tender. Set aside.

Whisk together the milk, flour, mustard and garlic powder in a small saucepan until well blended. Place over medium-high heat and bring to a simmer, stirring constantly. Reduce the heat and continue to simmer and stir gently for about 2 minutes or until the mixture thickens slightly. Stir in the Cheddar and Parmesan cheese until melted.

Preheat the broiler on high. Arrange the cauliflower in a baking pan and pour the cheese sauce evenly over the top. Sprinkle with bread crumbs and broil for about 2 minutes or until the bread crumbs turn golden brown. Makes 6 servings.

Cheddar Cornbread Squares

1 package corn muffin mix, plus ingredients to make mix

1 small onion, thinly sliced

1/2 cup red pepper, thinly sliced

1/2 cup green pepper, thinly sliced

1 teaspoon oregano

1 1/2 cup shredded reduced-fat mild Cheddar cheese, divided

nonstick cooking spray

Preheat oven to 400 degrees Fahrenheit. Prepare corn muffin mix batter as directed on package. Spray an 8-inch square or round pan with nonstick cooking spray. Pour batter into pan. Bake 15 minutes, or until lightly browned. Do not remove cornbread from the pan.

While bread is baking, heat a skillet with nonstick cooking spray. Add onions and peppers; sauté until soft. Stir in oregano; set aside.

Sprinkle 1 cup of the cheese over baked bread; top with vegetable mixture and remaining 1/2 cup of cheese. Bake 5 minutes, or until cheese is melted. Cut into 2 inch squares to serve. Makes 8 servings.

Fresh Broccoli Salad

6 cups chopped broccoli flowerets

1 small red onion, chopped

1 1/2 cups (6 ounces) grated Cheddar cheese

2/3 cup dried, sweetened cranberries or raisins

1/2 cup plain yogurt

3 tablespoons honey

2 tablespoons mayonnaise

2 tablespoons cider vinegar

1/4 cup dry roasted, hulled sunflower seeds

In a large, glass serving bowl, layer broccoli, onion and cranberries. In a small bowl, whisk together yogurt, honey, mayonnaise and vinegar. Drizzle the yogurt dressing over the layered salad. Top with grated Cheddar cheese. Cover and refrigerate until ready to serve. Sprinkle with sunflower seeds before serving. Makes 6 servings.

For more information on the benefits of dairy foods, visit www.stldairycouncil.org or contact Kelly Maher R.D., L.D. at St. Louis District Dairy Council, (314) 835-9668, or e-mail at kmaher@stldairycouncil.org.