While watering the garden several days ago, I discovered some gorgeous emerald green heads in among the broccoli plants and knew right away that they would become the focus of this week’s local meal.
Little did I know how much of a role they would play. While I was busy making a salad with my share of the spoils, my mom was upstairs whipping up a yummy soup (can I just say how great it is living in a house with another person who loves to cook!). As an appetizer we had goat cheese with peppercorns, (which is made in one of our favorite places in the world), paired with scrumptious green olive bread from a great local bakery.
The soup was a creamy combination of broccoli and kale, and the salad was a dish of crisp raw broccoli marinated in a garlicy dressing, very similar in flavor to a caesar salad. I never would have thought of preparing broccoli this way, but it was amazing. The recipe for the salad can be found here.
All of the ingredients came from within BC, except for the usual suspects (seasonings and oils).This post is a little late in coming this week, as we’re smack in the middle of the BC Day long weekend, and I’ve been visiting with my cousin who came over from Victoria so that we could all go to the Celebration of Light, which is an international fireworks competition that’s held in Vancouver every summer.