A million years ago, (by which I mean August,) I posted a recipe for Spice-Crusted Roasted Salmon, and in the comments my friend Amanda asked about the broccoli that I served to go alongside it. In my response I told her that it was just the simplest of dishes: broccoli roasted at a high temperature with extra virgin olive oil, kosher salt and black pepper. I also promised I would do a post about it soon, even though it is so easy you don’t even need a recipe. But summer turned to fall, and fall to winter, and here we are. Better late than never, right?
And since it’s been a couple of weeks since my last post, I came to the computer tonight determined to get something to you, and quick and easy (in the cooking and the writing both) are my watch words. You see, my house has been under quarantine the last week and a half: like everyone else, we got hit by the flu, by bronchitis, by random fevers and by unending cacophonous coughs that make you want to cry. Sure we all had our flu shots, but as the media has reported, this year was a misfire on that front. So all four of us were home this week, looking and feeling as pathetic as can be, and cooking and blogging were the last things on my mind. But the fog has lifted, and we’re all heading back to school and work tomorrow. And healthy, bright and green seems a smart way to go. Oh, and did I mention quick and easy? Because that’s key….