You B U T T E R believe my first recipe of the new decade is for butter. I really wanted to make you guys a salad. I did. I’m just not there yet. I’m going to do some sort of detox/ reset button (not something I typically do) soon, but I thought it would be the gentler way to ease into the new year.
Also, there’s the fact that I am really into butter. Compound butters are the jam and such an easy way to sophisticate a dish. You can melt it into a simple pasta or risotto, set it out with a big rustic loaf of bread or crudite / raw vegetables, or slather it on your grilled cheese. I had this particular butter out on one of my massive graze tables over the holidays. It’s a beautiful addition to any spread. Run wild with different ingredients, but this combination is killer. Also, be sure to find cream based, grass-fed butter. It has healthier fats, fat-soluble vitamins, fewer toxins and supports more sustainable farming. It tastes a lot richer and more decadent, too.
Buen provecho!
Amanda
- 2 sticks unsalted grass-fed, European style butter (cream based), softened
- 8-10 sun dried tomatoes (packed in oil), finely chopped
- leaves of 2 sprigs of thyme
- 2 teaspoons flaky sea salt
- In a mixer, or large mortar & pestle, add softened butter, sun dried tomatoes, thyme and 1 teaspoon of the sea salt until smooth and combined.
- You could also use a food processor, no need to chop the tomatoes!
- Enjoy at room temp. Top with more salt and thyme.
