I’ve been making very simple foods for the past week, mostly because my days of recipe testing and writing have been very full, often extending till 11 p.m. when I collapse into bed. That kind of work schedule doesn’t permit elaborate cooking.
By late afternoon, the kitchen can look like something exploded. After tidying up, my husband and I usually take a daily walk to buy groceries for dinner. Some days, that’s the only time I leave my house so I relish the chance to stretch my legs and breathe extra fresh air. It’s also an opportunity to ponder dinner.
Local farmers grow some spectacularly tasty broccoli and broccolini, which are sold at weekly farmer’s markets as well as independent grocery stores. My default preparations are to briefly boil broccoli in lots of salted water (steaming tends to unevenly cook the vegetable), stir-fry broccoli with a little meat, or employ it in Chinese-style noodle soups. Here are a couple of past recipes on VWK that involve broccoli: