I feel passionate about broccoli. It’s not often you hear these words come out of someone’s mouth. Let alone a mom’s mouth. And yet, there I was a few weeks ago, having lunch with my friend Melissa Roberts listening to her talk about broccoli in a manner someone might use to talk about lobster or Shake Shack or the Green Bay Packers. But I knew enough not to change the subject. Melissa was a food editor at Gourmet for almost nine years before it folded (on the same day as Cookie, where I was working a few floors up); She was a cook and a stylist in the Food Network Kitchen and is currently a regular contributor to CTbites; Perhaps most important, she is the one who supplied me with the recipe for Peanut Butter Noodles, which, Google Analytics tells me, you guys seem to click on more than any other vegetarian meal in the DALS archive. But even if you are in the 1% of readers who haven’t made them yet, Melissa has probably found a way into your kitchen some other way. I find it’s impossible to do a search on epicurious without her name popping up on every recipe I end up printing.
But back to broccoli. She feels passionate about broccoli and guess what? It’s in season right now. (Bet you didn’t know it had a season. I didn’t either!) So I’m turning the mic over to her for a guest-post treat and a kick-ass recipe. Thanks, Melissa!
Everyone knows about the beauty of broccoli when you have kids in the house — how it’s an excellent vehicle for dips, delicious topped with melted cheese, simply drizzled with olive oil and salt, or tossed with butter. And I’m not sure I know anyone who hasn’t at one point in their parenting career marketed the little stalks as “trees.” We rely on it so much, that we’ve all come to see it as an evergreen vegetable, one of convenience, but broccoli is actually a cold-weather crop, best eaten in the deep dark cold months of winter. I try my best to hold off buying broccoli until there’s a chill in the air, but in spite of my best efforts to eat local and seasonally, this has proven a hard resolution to keep because my finicky 9-year-old will go weeks without touching a vegetable…except broccoli. (more…)