October 20 2017
Osso shares its recipe for this warm weather avocado smoothie, featuring bone broth and cilantro.
In her new cookbook Simple Green Suppers, Susie Middleton offers several healthy, one-dish vegetarian meals–most of which can be prepared in an hour or less.
Bursting with flavor, this multitasking spread is a summer staple in my fridge. Start with good-quality feta, and crumble it just before putting it into the food processor. (Don’t buy pre-crumbled feta, which is generally lower quality and saltier.) Some feta is denser than others, so keep pulsing and processing until you reach a spread-like consistency, and add a little more olive oil if you need to.
Makes 1-1/3 cups
In a small skillet or saucepan, combine the oil, garlic and red pepper flakes and place over medium-low heat. Heat, stirring, until the oil is bubbling and the garlic is fragrant, three to four minutes. Remove from the heat and let cool until almost at room temperature, for five to 10 minutes. Put the feta cheese, lemon zest, thyme and the infused oil into the bowl of a food processor and process, pulsing several times and stopping to scrape down the sides repeatedly, until well combined and lightened in texture. Some fetas will need more processing. If the mixture is still dense, add a bit more olive oil. Add the chopped parsley (if using) and pulse until well mixed. Transfer to a storage container (I like glass for this), cover tightly and keep in the refrigerator for up to one week.