Summer has really caught up with me this year! I’ve had many exciting changes in life. In June, Jake and I got MARRIED! It was a wonderful celebration, and it happened exactly as we hoped it would. It was incredibly special, and we’re still on cloud nine that we have the love that we do!
We arranged the flowers, baked cakes, and catered our reception ourselves, and while it was definitely a lot of work (without a lot of time for writing…) everything was spectacular and perfect. We were able to make a fairly small budget work while also drawing on a lot of our DIY skill and still have an awesome party. I’m looking forward to writing about the wedding, our reception planning process, and cake decorating details in future posts!
After the wedding, Jake and I took a few days off to take a lovely trip to Charlottesville, Virginia, and then we were back to work! I started a new job at a sustainable farming non-profit as a Communications Manager, while Jake began his third year of medical school rotations with a very challenging stint in Shock Trauma. We have been quite busy! While all of this wonderful craziness has been going on, it seems that summer has snuck up on us, the days are long, and the garden and CSA are overflowing. We’ve been eating a lot of salads and dishes that are easy to make in large portions, pack for lunch, and are good hot or cold – just the thing for two busy people!
For now, I’ll leave you with this lovely recipe for grilled broccoli salad. Grill the broccoli while you’re firing up the grill for any reason, and make this salad as a side with burgers and sausage or save the broccoli for a cool salad later. Either way, it’s delicious! The recipe below makes a side for four or a substantial salad for two.
Grilled Broccoli Salad
- 2 broccoli crowns
- 1 small shallot or 1/4 red onion
- 1/2 preserved lemon (substitute 1 tsp capers and juice of 1/2 lemon)
- 1 pickled hot chile pepper or 1/2 tsp Tobasco
- 1/4 cup pickled dilly beans, bread and butter pickles, or cornichons
- Large handful parsley
- 2 tbsp goat cheese
- Pomegranate molasses
- Olive oil
- Juice of 1/2 lemon
- Salt and pepper
- Preheat your gas grill on high, or light coals and wait for them to ash over.
- Leave the broccoli crowns whole, but remove any leaves and peel tough stem sections. Toss the broccoli with a bit of olive oil – I put a bit of oil in a bowl and swished the crowns around, then used my hand to coat the stems.
- Grill the broccoli until slightly charred on the crown on one side, then flip and grill a few minutes more. Grilling should take a total of 6-10 minutes.
- Assemble the salad. First, peel and thinly slice the shallot. Add it to a small bowl with an ice cube and top with water. Leave to soak while you do other prep work – this will help it taste milder and less harsh.
- Cut the broccoli into large slices and add to a bowl. Chop the dilly beans and parsley. Crumble the goat cheese. Scrape the preserved lemon membrane and mince the lemon. Mince the pickled chile. Now, drain the shallots, and add everything to the salad bowl.
- Add a drizzle of pomegranate molasses, about 1 tsp. Add a similar amount of olive oil, the lemon juice, and a sprinkle of salt and pepper. Toss everything together, and taste the seasoning. If it needs a bit more tart sweetness, add more molasses. Add lemon for acid, salt, and pepper or tobasco as needed for spice!