Monday dinner: Goat, butternut squash, sweet potato, broccoli
Braised goat shoulder with prunes and preserved lemons. Made pretty much as the recipe states, but I added some garlic (I’m not sure this made much difference).
Butternut squash and sweet potato. Cut into chunks, mixed with olive oil and a bit of salt, and roasted.
Tenderstem broccoli. Cut into short lengths and boiled. According to the packaging, this is a cross between calabrese and 芥蘭/jiè lán/Chinese kale/Chinese broccoli. I don’t like calabrese much; I like this a lot more.