Green Green Butter
2 sticks butter, softened
1 large bunch parsley
a handful of spinach
1/2 cup green Greek olives (pitted)
zest of one whole lemon
juice of one half lemon
Kosher salt
fresh ground black pepper
Put it all in a VitaMix or food processor and whirl until smooth and very green. It is so bright and fresh and tangy in the most delicious way. We stirred about 1/3 of this into 2 lbs of steaming orzo mixed with 2 lbs of baby spinach and 14 oz good feta (I'm a big fan of Dodoni), then put the rest on the table to dollop on roasted tilapia and balsamic glazed carrots. The leftovers, (pictured below. Apparently, Fast Sunday appetites are not conducive to laborious pre-meal foodie glamour shots -- Sorry!), would be delicious on everything from zucchini to shrimp to turkey sandwiches to cardboard.
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