To Make Dressing: Mix mayonnaise, sour cream, scallions and dill.

To Assemble Salad: In a salad bowl, combine pasta, broccoli and peppers. Spoon in dressing and toss gently. Cover and refrigerate until ready to serve.

Nutrition Information (per serving):
Calories: 229
Total Fat: 1 g
Protein: 11 g
Carbohydrates: 60 g
Fiber: 5 g
Cholesterol: 0 mg
Sodium: 348 mg

Warm butter or margarine in a large saucepan over medium heat. Add onion and cook five minutes, or until tender. Set aside six to eight broccoli florets. Add broth, bay leaf and remaining broccoli to the saucepan. Heat to boiling. Cover, reduce heat to low and simmer 10 minutes.

Remove from heat. Cool slightly and remove and discard bay leaf. Puree soup in a blender or food processor. Return to the pan.

In a small bowl, combine 1 percent milk and flour. Stir into soup along with the evaporated milk and nutmeg. Cook over medium heat, stirring, until soup simmers and thickens. Add reserved broccoli florets. Cook two minutes. Serve sprinkled with cheese, if using.

Nutrition Information (per serving):
Calories: 125
Fat: 4 g
Protein: 10 g
Carbohydrates: 15 g
Fiber: 3 g
Cholesterol: 10 mg
Sodium: 185 mg

Preheat the oven to 375°F (190°C). Coat a one-quart baking dish with nonstick spray.

In a medium saucepan over medium heat, gently stir evaporated milk. Gradually add cornmeal and cook, stirring constantly, two to three minutes, or until thickened. Remove from heat and stir in sugar, white or black pepper and six tablespoons cheese. Stir until cheese melts.

Place eggs in a small bowl. Add 1/4 cup of milk mixture, stirring constantly. Stir egg mixture back into milk mixture.

In a medium bowl, beat egg whites until stiff. Fold into milk mixture. Fold in broccoli, roasted peppers and salt. Pour into the prepared baking dish. Bake 45 to 50 minutes, or until set. Sprinkle with remaining two tablespoons of cheese.

Nutrition Information (per serving):
Calories: 188
Total Fat: 4 g
Protein: 16 g
Carbohydrates: 23 g
Fiber: 3 g
Cholesterol: 111 mg
Sodium: 370 mg