By June. The basil is producing more leaves than I can use. I made pesto Wednesday with way too much garlic and Liam said it tasted like a fire alarm. He ate it anyway.
School ends June 20. Liam is counting down on the chalkboard in the kitchen. Nora drew a sun on the calendar over the date.
I bought tomato plants Saturday — three of them, the cherry kind because Liam likes them, and one beefsteak because I wanted to try. They are in pots on the back patio because I have not committed to digging up the lawn for a real garden bed. Maybe next year.
Clinic — a young pregnant woman came in worried about the heat affecting the baby. I told her to drink water, sit in the shade, and call me if anything changes. She wanted me to tell her something more medical. I told her drinking water, sitting in the shade, and calling me if anything changes is medical.
Group Tuesday. Lila brought a friend, a younger widow. Her husband killed himself in March. She did not speak. None of us pushed. Bernadette held her hand for the closing prayer.
Meghan called at 11 Thursday. She said Aidan finished kindergarten last week, which means Liam will be in second grade in the fall. I said yes. She said how. I said I know. I do not know.
Sunday dinner at Ma's. Pasta with sausage and broccoli rabe. Dad asked me how the lawn is. I said the lawn is fine. He said you should aerate it in the fall. I said I will. I won't. Probably.
Saturday pancakes. Burned the first one. Strawberries this week — Liam asked for them. He has a friend at school who likes strawberry pancakes and I am informed this is now the cool food to like.
Food of the week: pesto. Garlic-loud. Worth it.
Sunday dinner at Ma’s had me thinking all week about how a good vegetable side can make a whole table feel like home — and broccoli rabe with sausage is a hard act to follow. But when I’m cooking for just the three of us on a weeknight, I want something lighter and faster that still carries that same bright, savory energy. This lemon-pepper broccoli has become my answer: it’s the kind of simple thing that feels considered, even when you’re tired and the basil is taking over the counter and Liam is asking about strawberries again.
Lemon-Pepper Broccoli
Prep Time: 5 minutes | Cook Time: 12 minutes | Total Time: 17 minutes | Servings: 4
Ingredients
- 1 large head broccoli, cut into florets (about 4 cups)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon kosher salt
- 1 lemon, zested and juiced (about 2 tablespoons juice)
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons grated Parmesan cheese (optional, for serving)
Instructions
- Blanch the broccoli. Bring a large pot of salted water to a boil. Add broccoli florets and cook for 2–3 minutes, until bright green and just tender. Drain and pat dry.
- Heat the pan. In a large skillet, heat olive oil over medium-high heat until shimmering.
- Sauté with garlic. Add the garlic and cook for 30 seconds until fragrant, stirring constantly so it doesn’t burn.
- Add the broccoli. Add the drained broccoli florets to the skillet. Toss to coat in the oil and garlic. Cook for 3–4 minutes, stirring occasionally, until the edges begin to crisp slightly.
- Season and finish. Remove from heat. Add black pepper, salt, red pepper flakes if using, lemon zest, and lemon juice. Toss well to combine.
- Serve. Transfer to a serving dish and top with grated Parmesan if desired. Serve immediately.
Nutrition (per serving)
Calories: 95 | Protein: 3g | Fat: 7g | Carbs: 7g | Fiber: 2g | Sodium: 210mg