There was a super-sale on broccoli at the farmers' market yesterday- $1 a bunch, so we bought two and I got some lemons.

I'm making this simple recipe for the first time:

Roasted Broccoli with Lemon

From EatingWell:  Winter 2004, EatingWell for a Healthy Heart Cookbook (2008)

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4 servings, 1 cup each

Active Time: 10 minutes

Total Time: 15 minutes

INGREDIENTS

• 4 cups broccoli florets
• 1 tablespoon extra-virgin olive oil
• 1/4 teaspoon salt
• Freshly ground pepper
• Lemon wedges

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PREPARATION

1. Preheat oven to 450°F.
2. Toss broccoli with oil, salt and pepper. Place on a large baking sheet (not air-insulated) and roast until the broccoli is tender and blackened on the bottom, 10 to 12 minutes. Serve immediately, with lemon wedges.

- I squeezed the lemon juice over it before cooking and added lemon zest. I put the spent halves in the pan with the broccoli.

Palo Alto cooking

I moved to Palo Alto last night- I'm amazed I made it, considering the "Snowtober" storm that hit New York and New England. I luckily got on a direct flight, since my flight to Boston was delayed 6.5 hours! Here's hoping I get my bag back today!

Now that I'm in Palo Alto and working from home, I'm going to start compiling my California dreaming wish list of recipes to try:

• Tomato Jam
• Roasted Lemon Chutney
• Grilled tofu with soba noodles
• Irish soda bread
• Pumpkin spice lattes 
• Garlic mint cheese or http://www.foodandwine.com/recipes/yogurt-dip-with-mint-and-garlic

Garlic Mint Cheese is a traditional Afghani yoghurt cheese prepared by straining the water out of a low-fat yoghurt and then adding a non-fat whey protein (instead of a cream) to make the dip creamy.  A generous helping of garlic is added along with subtle spices and herbs including mint.  Use this dip to cool the heat of spicy foods – serves as a great condiment to just about any meal.  Also works great as a vegetable dip for finger-foods, or a marinade.  

Pumpkin Spice Latte For the Rest of Us
(makes 3-4)

2 c. half and half (although I think almond and coconut milk would do nicely here....or regular whole milk)
1/2 c. pumpkin puree
2 t. pumpkin pie spice
pinch salt
2-4 T. brown sugar (could use agave, honey, etc.)

Whisk all ingredients in a saucepan and warm over medium-low heat.  Pour in heated mugs.  Top with a shot of espresso and (unsweetened) whipped cream.

Potato leek soup

This is my final recipe in Cambridge! I bought the leeks and potatoes from Dragonfly Farms a week ago, but it's been a busy week working two jobs that I never got a chance to make the soup. Luckily- they've held up well.

I'm using a combination of the Allrecipes recipe and Mark Bittman's recipe from How to Cook Everything. Mark uses yogurt instead of cream- so I got Greek yogurt. The other ingredients are 2.5 leeks, 4 potatoes, vegetable broth, olive oil, and salt and pepper.

http://allrecipes.com/Recipe/potato-leek-soup-iii/detail.aspx

Ingredients

• 1 cup butter
• 2 leeks, sliced
• salt and pepper to taste
• 1 quart chicken broth
• 1 tablespoon cornstarch
• 4 cups Yukon Gold potatoes, peeled and diced
• 2 cups heavy cream

Directions

1. In a large pot over medium heat, melt butter. Cook leeks in butter with salt and pepper until tender, stirring frequently, about 15 minutes.
2. Stir cornstarch into broth and pour broth into pot. Add the potatoes and bring to a boil. Season with salt and pepper. Pour in the cream, reduce heat and simmer at least 30 minutes, until potatoes are tender. Season with salt and pepper before serving.

Vegetable soup

We were freezing at the market last Tuesday so all I could think about was soup. I got a bag of vegetables from Dave for $5 and made a simple, healthy, delicious vegetable soup.

1. Saute garlic and leek in oil.
2. Add chopped potato, carrots, and cabbage.
3. Add vegetable broth, one can of chopped tomatoes, and a sprig of rosemary.
4. Add chopped turnip greens, salt, and pepper.
5. Bring to a boil- then simmer.

I've been eating this for days and it's amazing.

Relatedly, I made corn bread from Everyday Food to go with it. It was dry and crumbly- I need a new cornbread recipe. 

I also made the cabbage salad for the third time- we are obsessed.

Roasted cauliflower

This week has been about simple & healthy cooking.

I got the biggest cauliflower I have ever seen- larger than my head- at the market last Tuesday. I roasted it with olive oil and salt at 450 degrees for about 25 minutes. It was sweet, nutty, and amazing. I added parmesan cheese at the end. It would have been even better with some breadcrumbs.

I used this recipe: http://www.epicurious.com/recipes/food/views/Roasted-Cauliflower-238089

Reviewers suggest adding lemon juice, pepper, shallots, garlic, or paprika. Another cook suggested using brussel sprouts instead of cauliflower.