Cream of Broccoli Soup
Cream of Broccoli Soup with Pumpernickel Croutons
Broccoli. So much broccoli. I know I shouldn’t complain but broccoli is just about the only vegetable the girls will reliably eat. And when I say eat I mainly mean the “leaves” of the “broccoli trees.” The trunks? Nooooo, they won’t touch that part. This means there are an awful lot of stalks left over when we buy a bunch of broccoli. So, if Beyonce can make Lemonade out of lemons, Ima make some broccoli soup.
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Lobster and Shrimp Risotto
Lobster and Shrimp Risotto, with asparagus, green onions, and pumpkin oil
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Porcini Mushroom-Asparagus Risotto
Porcini Mushroom-Asparagus Risotto
We’re past peak asparagus season here in NY but we’re still eating it at our table. Asparagus is one of those vegetables that has a much longer season than it is usually given credit for: that springtime asparagus hype is always more about it being one of the first green things to pop out of the ground after a long, hard winter. But they remain delicious into August, and sliced thinly as they are in this recipe it’s easy enough to trick a certain set of twins in this household that they are just a kind of green bean, the only vegetable they reliably eat any given night.
