1⁄2 cup Salsa Verde (recipe below), thawed
2 tablespoons drained capers
1⁄2 cup roasted red peppers
1⁄2 cup olive oil
One 8-ounce block feta cheese
Crackers or pita, for serving
Preheat the oven to 350°F.
In a medium bowl, mix together the salsa verde, capers, peppers, and oil. Place the feta in a small baking dish and pour the salsa verde mixture over the top.
Bake for 15 to 20 minutes, until the feta gives way easily when prodded with a knife.
Serve the feta warm in its baking dish with crackers on the side.
Makes about 2 cups
2 ounces arugula, spinach, or similar dark, tender green (about 3 cups loosely packed)
4 oil-cured anchovy fillets
Finely grated zest of 2 lemons
1⁄2 cup dry-roasted almonds
6 garlic cloves
6 green onions, white and light green parts, chopped
1 tablespoon kosher salt
11⁄2 cups extra virgin olive oil
Bring a large pot of water to a boil over high heat. Set a large bowl filled with ice water on the counter next to it. Working in two batches, put the greens into a fine-mesh strainer and blanch in the boiling water for about 10 seconds, then immediately shock them in the ice bath. Drain the leaves and squeeze out the excess moisture.
In a food processor, combine the anchovies, lemon zest, almonds, garlic, green onions, and salt and pulse until a coarse puree forms. Add the greens and pulse a few times to mix. With the motor running, add the oil and process until a smooth puree forms.
Reprinted from It's Always Freezer Season. Copyright © 2021 by Ashley Christensen and Kaitlyn Goalen. Photographs copyright © 2021 by Lauren Vied Allen. Published by Ten Speed Press an imprint of Penguin Random House LLC.
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