Broccoli & Gruyere Gratin

2 large bunches broccoli, roughly chopped

1/2 stick butter

1/4 cup flour

2 cups whole milk

2 cups grated Gruyere

S&P

Heat oven to 375. Steam broccoli until just tender. Melt butter in saucepan over medium heat. Add flour and cook (stirring) for 2 minutes. Whisk in milk and simmer until slightly thickened, 3-4 minutes. Remove from heat and stir in 1 cup of cheese, 1/2 tsp. salt and 1/4 tsp. pepper. Toss in broccoli. Transfer to shallow 3-quart baking dish and sprinkle with remaining cheese. Bake until bubbling, 35-40 minutes. Let sit 10 minutes before serving.

Chicken with grapes, couscous and asparagus

1 1/2 pound asparagus
5 tablespoons extra-virgin olive oil, divided
3 tablespoons chopped fresh thyme leaves, stripped from 6 to 7 sprigs
Coarse salt and pepper
2 tablespoons butter, cut into pieces 1/4 cup all-purpose flour, eyeball it
2 pounds chicken tenders
1/2 cup white wine, eyeball it
2 1/2 cups chicken stock (available on soup aisle in paper boxes), divided
1 cup heavy cream
1/4 cup grainy, stone-ground mustard
1 1/2 cups, about 1/2 pound, seedless red grapes, halved 2 cups couscous
Heat oven to 400 degrees F.
Place asparagus in a large bowl and toss with about 3 tablespoons extra-virgin olive oil, 2 tablespoons of chopped thyme leaves and salt and pepper. Spread the asparagus out on a cookie sheet and roast 10 to 12 minutes until the asparagus is tender and crispy at the tips.
Heat a large skillet over medium to medium high heat; add 2 tablespoons extra-virgin olive oil, 2 turns of the pan, and 2 tablespoons butter to the pan. Place flour in a shallow dish. Season chicken with salt and pepper then dredge the tenders in flour and add it to the pan. Cook chicken 7 to 8 minutes until browned. Add wine and scrape up browned bits as wine cooks down and bubbles, 30 seconds. Add 1/2 cup stock to skillet. Combine cream and mustard and add to stock. Add grapes to the pan and turn chicken and grapes to coat and combine with the sauce. Simmer 5 minutes over low heat.
Bring remaining 2 cups chicken stock and remaining tablespoon of fresh thyme to a boil in a small pot. Add couscous. Put a tight fitting lid on pot and remove from heat. Let stand 5 minutes, then fluff with a fork. Serve tenders and grapes on couscous alongside asparagus

Flank Steak with Green Beans and Corn Casserole

Flank Steak
Marinade steaks with olive oil, balsamic viniagrette and oregano(can use whatever herb you want) for 2-3 hours. Grill steaks for about 6 minutes on each side or until done to your liking.

Green Bean Bundles
green beans
1 pkg. bacon
½ stick butter
3 T. brown sugar
1 T. soy sauce
1 t. worchestershire sauce
For each serving of green beans, you will need one slice of bacon. Slightly cook the bacon. Cook the beans for 2 minutes in boiling water and then rinse under cold water. Wrap a bundle of beans in a slice of bacon and place in foil lined pan. Repeat until all of the beans are wrapped in bacon. Melt butter with brown sugar, soy sauce and worchestershire sauce. Spoon over beans and bake at 375 for 20 minutes or until bacon is cooked through.

Corn Casserole was posted earlier from Kellee.