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Make a Meal

Serve with Artichoke and Potato Stew with Black Olives and Tomatoes ([>]) or Skillet-Baked Eggs with Blistered Cherry Tomatoes ([>]).

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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

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.

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.

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.

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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CHICKPEA SPREAD WITH POMEGRANATE MOLASSES Vegan

Thick and syrupy with a rich sweet-and-sour taste, pomegranate molasses is used in Middle Eastern cooking. Use this quick, delicious puree as a spread on crostini or as a dip for warm pita bread or crisps. If pomegranates are in season, sprinkle the spread with the pretty jewel-like seeds.

Serves: 4 to 6

1 can (15–16 ounces) chickpeas, rinsed and drained

2 tablespoons pomegranate molasses (see [>]), plus more for drizzling (if not using pomegranate seeds)

2 tablespoons fresh lemon juice

1 garlic clove, grated

½ teaspoon coarse salt

3 tablespoons extra-virgin olive oil

8–12 crostini ([>]) or 1 recipe pita chips ([>]), for serving

2 tablespoons finely chopped fresh mint

¼ cup fresh pomegranate seeds, for garnish (optional)

Combine the chickpeas, pomegranate molasses, lemon juice, garlic and salt in a food processor and puree. With the motor running, gradually add the oil, processing until the mixture is smooth and creamy.

Spread about 2 tablespoons of the puree on each crostini. Sprinkle with mint and drizzle with pomegranate molasses and/or scatter over a few pomegranate seeds, if using. If serving as a dip, spread the puree on a serving plate, sprinkle it with the mint and drizzle with pomegranate molasses and/or garnish with the fresh pomegranate seeds.

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Make a Meal

Serve with a vegetable buffet of Carrots with Moroccan Spices and Lemon ([>]), Steamed Spinach with Ginger and Garlic Oil ([>]) and Curried Quinoa and Apple Salad with Dried Cranberries ([>]).

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BEET AND TAHINI PUREE

I was introduced to this intriguing spread of finely chopped cooked beets and tahini by the Lebanese-born cookbook author Anissa Helou. In this version, I add yogurt, lemon juice and fresh dill to the mix. Serve it on bread as I do here, as a spread in a sandwich with slices of avocado or as a salad spooned onto a crisp lettuce leaf.

Cook Time: 15 minutes

Serves: 4 to 6

2 cups cubed (½ inch) beets (about 6 medium beets), peeled if large

2 tablespoons tahini

2 tablespoons plain nonfat or low-fat yogurt

2 tablespoons fresh lemon juice

2 tablespoons chopped fresh dill

½ teaspoon coarse salt

Freshly ground black pepper

8–12 crostini ([>]), for serving

2 hard-cooked eggs (see [>]), chopped, or diced avocado (optional)

Bring the cubed beets and 2 tablespoons water to a boil in a small heavy saucepan. Cover