Category: Recipes

Favorite New Avocado Chimichurri

Makes 1 1/4 cups
In a bowl whisk 1/3 cups EVOO with 1/4 cup fresh lime juice, 1 minced garlic clove and a pinch of kosher salt. Stir in 1 cup finely chopped parsley and 1 tbsp finely chopped oregano: let stand at room temp for 30 min. Fold in 1 Haas Avocado and season with salt.

Great on grilled salmon and chicken.

Recipe: Nasturtium Butter

Thank you to "The Painted Rabbit" Blog for this recipe!

This delicate butter recipe is the perfect compliment for baby and bridal showers, brunches or even just to accompany with your favorite breakfast. Not only does this butter have a wonderful bright color, but the flavor is rich and creamy with wonderful spicy notes of onion, garlic, and even hints of radish all from four simple ingredients.


Nasturtium Butter Recipe:

12-16 Nasturtium flowers
3 – 4  Nasturtium leaves
2 Tablespoons chives
8 ounces of unsalted butter

1. Take out your butter and leave it out on the counter to soften, while you work. You can use salted or unsalted butter. I prefer salted for the extra flavor it brings out in your finished butter.


2. After picking your flowers thoroughly wash them with cold water to get off all the insects or dirt, these flowers are hardy so don’t worry about damaging them. Make sure that the flowers you use are not treated with insecticides.

3. After washing your chives, fold them in half, take one long piece and tie it around the bundle, this makes them much easier to chop. Then cut the chives into small pieces. Cut up the Nasturtium leaves into small shredded pieces as well.

 4. If your butter hasn’t quite melted yet just heat it in the microwave for a few seconds to finish softening it, then whip the butter with a fork to add a little fluff to it.

5. Now slowly mix your ingredients in one at a time, making sure they are evenly mixed in.

6. To create a simple pretty shapes for the butter once it has been formed, I got small paper liners for chocolates, you can also use chocolate molds which come in every form you can imagine, and the butter will slide right out of them. Spoon the butter into the forms, then refrigerate until they are set.

7. The finished Nasturtium butter can stay in the fridge for a few months or in the freezer for a year!

See original Article here: "Recipe: Nasturtium Butter"