In The Kitchen
A Fresh Spring Snack Pairing
We love spring for all of the fresh produce that's starting to show up at the markets. The first to appear is always herbs. This simple compound butter recipe, created by our friend Teresa of Veggie Mom Club, features parsley, basil and dill, and is the perfect accompaniment to a hunk of good bread, a plate of sliced radishes, or a more elaborate charcuterie board. Enjoy!
A note from Teresa:
Hi! I'm Teresa, a creative/cook based in Brooklyn. I run Veggie Mom Club, a holistic hub that fosters alternative ways of healing through creativity, food, and community.
I love spring so incredibly much, and typically like to bring in the new season by doing a deep clean of my apartment and repotting my plants while listening to a few playlists, which you can find here:
I also have a few favorite movies that I'm in love with that feel like a tradition to watch Spring season: Dazed and Confused, The Virgin Suicides, Peppermint Soda, and Man in the Moon.
I hope you enjoy it, and happy spring!
Place the butter, herbs, garlic, salt and pepper in a medium-sized bowl.
Stir together until fully combined.
Lay out a large piece of plastic wrap. Place the butter in the center in a log shape.
Roll the plastic wrap over the butter and press it into a log shape. I used a whiskey glass. Twirl the ends of the plastic wrap and tuck them under the roll, or cover the inside of your glass of choice with plastic wrap.
Place it in the fridge for at least 2 hours or overnight until the butter is solid again.
Slice and serve with sliced radishes and bread! Enjoy with friends!!
Three Herb Compound Butter
- 1 cup unsalted butter (very soft) (not melted)
- 2 tablespoons fresh chopped parsley
- 1 tablespoon fresh chopped basil
- 1 tablespoon fresh finely sliced dill
- teaspoon kosher salt (to taste)
- teaspoon cracked black pepper (to taste)
- 1 bunch of fresh radishes
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