Smoky Broccoli Spoon Salad
...plus Minneapolis next weekend + a creativity challenge!
Hi, friends –
This week I loved doing the 5-day creativity challenge in The New York Times. Did anyone else try it? Each day there is a different prompt… from doodling to writing a poem to daydreaming. The article by Elizabeth Passarella talks about how we need to broaden our definition of creativity and start realizing that we are all creative (not just the “artists” among us!). She talks about how time spent creatively comes with big health benefits and can make us more empathetic and open-minded. On day #5, they ask you to try something new so I chose NYT’s option of watching an offbeat documentary. They suggest “Heima” about a band that plays unannounced concerts in fields and small towns around Iceland. (I watch very little TV, so I am excited to try this!)
At the watercolor classes I’ve taught recently, I always encourage people to start out by doodling as a way to spend a few minutes creatively with low pressure/expectations. You can paint something abstract like stripes or circles (see below). I find that it is calming and loosens you up, making way for clarity and other ideas to pop into your head.
Watercolor Class Next Weekend in Minnesota!
Next Saturday, June 14th, I am excited to visit my friend Kelly Carambula’s new art gallery and community space, The Polka Dot House, just outside Minneapolis in Excelsior, MN to lead a painting class. Kelly is an artist friend from California who also moved to the Midwest in the past couple years and I can’t wait to see what she has created.
I am doing a book signing at 1pm with bookmark painting (open to all) and then a ticketed watercolor class (with wine!) at 3pm in this colorful studio/gallery space filled with Kelly’s amazing artwork (I’m going to want to buy everything!) ––>
Art on the Lake will also be happening in Excelsior, making it a fun summer weekend. If you’re in the Minneapolis area, please stop by!
Your New Favorite Way to Eat Broccoli
I love finding new ways to eat broccoli and in the past I’ve shared recipes like these fritters, this roasted salad with feta and chickpeas, and this dish with broccoli and blue cheese. But I’m really excited to share this new salad because I think it’s a little different, super flavorful and a great recipe to make ahead for BBQs and gatherings.
The idea of a Broccoli Spoon Salad is not new, so this is just my version. The New York Times has a delicious looking one that includes quinoa, apple and cheddar (yum!) and Bon Appetit has one that includes pistachios, dates and jalapeño. I love how adaptable this idea and how creative you can be with it once you have the base.
Most of the recipes I have seen for Broccoli Spoon Salad are made with raw broccoli…and I don’t love raw broccoli. So I quickly broil mine to get some charred bits and turn it bright green and al dente. My version incorporates lots of herbs, dried cherries and one unexpected ingredient I’ve never used in a salad before, but find it really elevates the flavor!
*Reminder that paid subscribers get one never-before-published vegetarian recipe from me on the first Friday of each month, and today is that day! Thank you to everyone who has subscribed, paid and unpaid…I appreciate you being here and hope you have a great weekend.
Smoky Broccoli Spoon Salad
serves 4-6 as a side
Ingredients:
