Two broccoli recipes in a row? I know.
Maybe it’s the holiday cookie withdrawals, but I’ve been craving super fresh, vegetable-laden bowls of goodness like nobody’s business. Especially dark, leafy greens. Broccoli, kale, spinach, Swiss chard, you name it.
While I promise I won’t exclusively be giving you brassica recipes in the foreseeable future, I do want to highlight more veggie-centric, seasonal dishes around here.
I also want to simply post more recipes around here, which is something many of you have been asking for, including in the latest reader survey (loving reading the responses so far!). So going forward, expect to see me popping in with a few more quick and easy, short and sweet recipes like this one, in addition to longer, more photo-laden posts.
My mom gave me an old, worn-in dutch oven when I moved into my first apartment in college. It was a dull, earthy brown and the enamel inside showed signs of the many meals that had slowly simmered away in it over the years.
It quickly became my favorite cooking pot, despite collecting plenty of newer, prettier vessels since then. I learned to make pasta sauce, beef stew and homemade chili. I taught myself how best to caramelize a heaping pot full of sweet onions from scratch, and every soup I make starts with a slick of olive oil across the bottom. It’s the sort of pot I especially rely on this time of year, when chilly, drizzly days beg for warm, comforting soups, slow braises, and hearty meat dishes.
Yesterday, as the wind whistled insistently through the pines outside the kitchen window, I pulled out my trusty old, brown pot and started on a spicy, Spanish-inspired tomato sauce. This particular day called for homemade meatballs.
The Honey and I make time every week for date night; one night a week carved out for just the two of us to explore new local restaurants. The tradition started when I first moved to the South and has become our weekly ritual – even when things get busy or stressful with work, it’s our night to decompress and spend quality time together. We’ve discovered some gems along the way, and keep a running list of new places to try.
One of the restaurants that has been on the list for months is a little – and highly elusive – Thai restaurant in the town just next to ours, that was recommended to us shortly after we moved in. On our first attempt we discovered that they only serve lunch. The next time we got rained out. Then over-an-hour-waited out. This week we tried for a lunch date, on Monday, when it turns out they are closed. The stars just haven’t aligned.
Instead, I came home and whipped up these scrumptious Thai-spiced chicken meatballs; my way of making up for our latest strike-out. But don’t think these flavor-packed nibbles are some mere consolation prize. Packed with fresh herbs and spices and dipped in a bold roasted red pepper curry sauce, these Thai-inspired meatballs are full of flavor and won’t last long as either a tasty appetizer or easy dinner.