Tuesday's Improv: Pasta and meatballs; Broccoli puree with beurre noisette

This started with the broccoli, which I picked up at the farmers market on Sunday. Pasta was a natural thing to have with it, particularly since there were still some sweet peppers left from our last CSA box. I added meatballs because there was a small amount of ground turkey in the freezer. So pretty much this is a "emptying the fridge" meal.

For the meatballs I mixed about 1/2 pound ground turkey with 2 cloves minced garlic, 2 thinly sliced scallions, sweet and smoked paprikas, and salt and pepper. I made the meatballs small (1" in diameter), and browned them in olive oil before adding them to the sauce at the last minute.

The sauce was a standard improv tomato sauce: onion, browned garlic, sweet peppers, red wine, tomatoes. Simple and good.

The broccoli recipe is from JPFF and I've made it before. This time I did use less broccoli, as I should. :-)