Tonight's dinner features lots of bright lemon, savory umami from parmesan and olives, and springy greens. A delightful dinner of elegant herb jam from the ever-brilliant Paula Wolfert, and a soothing broccoli soup from our very own Merrill Stubbs. Flavorful, beautiful, and healthy -- what more can we ask of our dinner?
Click through on the recipe photos or titles to see (and save and print) the full recipes, but we've also written you a handy grocery list and game plan below.
Broccoli, trimmed and cut into florets Chicken stock Spinach (or other greens) Flatleaf parsley Celery leaves Cilantro leaves Oil-cured black olives
We bet you've got olive oil, garlic, salt, black pepper, lemons, paprika, cumin, cayenne, and parmesan hanging around your kitchen. If not, hop to it! You'll be needing those, too.
1. The soup base needs to simmer for about an hour, so begin there by getting a pot of water boiling to blanch the broccoli.
2. Warm the oil and garlic, then add the blanched broccoli. Let it cook, covered, for about an hour.
3. As the broccoli cooks, get started on the herb jam. It should take about 20 minutes. Set it aside to hold at room temperature.
4. Finish the soup (add the stock, heat, blend, then cheese and lemon it up). Serve with the herb jam, plus crackers or nice, crusty bread, and a glass of wine -- maybe something zingy, white and refreshing to complement all that lemon.
Join The Sandwich Universe co-hosts (and longtime BFFs) Molly Baz and Declan Bond as they dive deep into beloved, iconic sandwiches.
Miranda is a writer and editor in Portland, OR. She has a sweet, curious toddler, and is passionate about all of the usual things like farmers markets, Phoebe Waller-Bridge, and swimming in the sea. She hates leaf blowers and writing in the third person. Until recently, she owned and operated a small jam company, as is typical for a Portland-based millennial like herself.