Our garden this year has been doing amazing.
We’ve had tons of peppers, cucumbers, and
tomatoes,
but what we’ve had a real abundance of comes from our
herb garden.
We have rosemary and basil galore! Last weekend I served up caprese salads so
that helped to use some of the basil. I've also frozen small blocks of basil soaked
in olive oil. The rosemary I have just used here and there.
So I’m on the hunt for recipes and ways to
use some of this goodness.
I am most excited to make a Rosemary Butter.
Scott and I love to grill corn on the cob in
the summer and lately we have been
on a gourmet grilled cheese binge. I think adding rosemary butter to both of
these
dishes would totally kick things up a notch!
recipe via center cut cook
What You'll Need
1 cup unsalted butter, at room temperature (2 sticks)
1 tablespoon rosemary finely chopped
1 tablespoon thyme, finely chopped
5 cloves garlic, finely minced
How To
In a large bowl, combine butter, rosemary, thyme, and garlic
Use a spatula to combine all of the ingredients well.
Scoop the mixture onto a sheet of wax or parchment paper.
Roll into a log and twist the ends shut.
Place in the refrigerator for 2 hours, or until the butter is firm.
1 cup unsalted butter, at room temperature (2 sticks)
1 tablespoon rosemary finely chopped
1 tablespoon thyme, finely chopped
5 cloves garlic, finely minced
How To
In a large bowl, combine butter, rosemary, thyme, and garlic
Use a spatula to combine all of the ingredients well.
Scoop the mixture onto a sheet of wax or parchment paper.
Roll into a log and twist the ends shut.
Place in the refrigerator for 2 hours, or until the butter is firm.
