Sometimes, Sunday Supper consists of clearing out leftovers from the refrigerator from the week before. This Sunday was one of those. We had bought two heads of broccoli from the Hollywood Farmer’s Market and a lemon, but all the other ingredients used were already in the kitchen. On hindsight, I could have foraged a lemon from one of the many lemon trees in the neighborhood.
- Tomato soup: broccoli greens, old shallots, stale bread for croutons, and the last of the basil from our little basil plant made into pesto.
- Roasted purple potatoes: potatoes tossed in oil, salt and pepper, then roasted.
- Roasted broccoli: broccoli florets tossed with olive oil, salt, pepper, and some fancy seasoning. After roasting, tossed with some more olive oil, juice from half a lemon, lemon zest, and a little bit of hard aged goat cheese.