For the Love of Cooking {Rosemary Butter}

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.