BROCCOLI, DILL AND LEMON SPREAD Vegan

This silken spread of cooked broccoli and fresh dill pureed with garlic and olive oil and enlivened with a generous squirt of lemon juice also makes a fresh dip for crudités or pita chips ([>]).

Cook Time: 6 minutes
Serves: 4 to 6

4	cups broccoli florets (about 10 ounces)
	Coarse salt
5	tablespoons extra-virgin olive oil
1	garlic clove, grated
⅛	teaspoon crushed red pepper
¼	cup plus 1 tablespoon chopped fresh dill
1	tablespoon fresh lemon juice, plus more to taste
8–12	crostini ([>]), for serving

1. Bring a large saucepan half full of water to a boil. Add the broccoli and 1 teaspoon salt and cook, uncovered, until the broccoli is tender but still bright green, 3 to 5 minutes. Drain well.
2. Meanwhile, combine 2 tablespoons of the oil and the garlic in a small skillet and cook over medium-low heat, stirring, until the garlic begins to sizzle, about 1 minute. Do not brown. Remove from the heat. Add the crushed red pepper.
3. Combine the broccoli, ¼ cup of the dill, the oil-garlic mixture and the lemon juice in a food processor and puree. With the motor running, gradually add the remaining 3 tablespoons oil. Add ½ teaspoon salt, or to taste.
4. Spread on the crostini and sprinkle with the remaining 1 tablespoon dill. Serve immediately.

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Make a Meal

Serve with Tomato and White Bean Soup with Spinach Pesto ([>]) or Pumpkin and Tomato Soup with Cheese ([>]).

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