Creamy Dill Salad Dressing

Creamy Dill Salad Dressing

Ingredients

• 1/2 cup mayonnaise

• 1/2 cup sour cream

• 2 tablespoon red onion, finely chopped

• 2 tablespoon fresh dill, finely chopped

• 1 tablespoon fresh chives (or green onions), finely chopped

• 1 tablespoon lemon juice plus the zest of 1/2 lemon

• 1 teaspoon garlic, minced

• 1/2 teaspoon kosher salt or sea salt

• 1/4 teaspoon pepper

Instructions

1. Mix all ingredients in a small bowl and whisk together until blended, or pulse lightly in a blender

2. Transfer to an airtight container and refrigerate 2 hours to allow flavors to blend

3. Read more here

Easy Sautéed Zucchini

Easy Sautéed Zucchini

Author: Inspired Taste

You Will Need

1 ¼ pounds chopped zucchini, 2 medium

1 tablespoon butter

1 tablespoon minced garlic, 3 cloves

1 scallion, thinly sliced, optional

1 teaspoon fresh lemon juice, or more to taste, optional

1/4 cup fresh grated parmesan cheese, optional

Salt and fresh ground black pepper

Directions

• 1How you cut the zucchini is up to you. You can slice it into rounds, cut it into half moons, or chop it into bite-size pieces.

  2Melt the butter in a wide skillet over medium-high heat. Add the zucchini and garlic and cook, stirring occasionally, until the zucchini is browned in places and tender, 3 to 5 minutes.

  3Turn off the heat, stir in the scallions and cheese (if using), and squeeze in lemon juice. Taste and season with salt and black pepper. Serve immediately.

Tips

• Vegan modification: Substitute the butter with olive oil or plant-based butter, and either leave out the cheese or replace the parmesan with a bit of nutritional yeast.

• Alternatives to parmesan cheese include feta cheese, goat cheese, or a sharp cheddar.

Chive Butter

Chive Butter

Prep:5minutes mins

Total:5minutes mins

Servings:8 servings (1 TBSP each)

Author: Fork in the Kitchen

When you have an abundance of this onion-flavored herb, make homemade compound chive butter and enjoy it with potatoes, fish, eggs, toast, and more! It's easy to make and can be frozen for later use.

Ingredients

• ▢½ cup unsalted butter, (1 stick), room temperature

• ▢2-3 Tablespoons fresh chives, finely chopped

• ▢¼ teaspoon fine sea salt, or to taste

Instructions

1. In a medium mixing bowl, add the softened butter, chopped chives, and salt. Use a spoon or spatula until completely combined. Feel free to taste test and adjust for salt as needed (or more chives!). You can use it immediately like this, or make a log.

   ½ cup unsalted butter, 2-3 Tablespoons fresh chives, ¼ teaspoon fine sea salt

2. Make a log: Cut a large piece of plastic wrap or parchment paper and place it on your countertop. Place the butter in the middle of the sheet, and lift one side to slowly form a log shape. Press the sides in as needed, and then continue to roll it around until a log forms. Place in the fridge to harden, so it's easier to cut pats of butter.

3. Freezing: make a log as described above, and once it's hard enough to cut rounds of butter, cut and place the rounds on a parchment-lined baking sheet. Freeze, then transfer to a bag for freezer storage, for up to 3 months. When ready to use, thaw at room temperature or in the fridge.

4. Enjoy it on grilled meats, fish, eggs or omelets, toast, potatoes, and more (see the post for additional ideas). It will keep in the fridge for up to 1 week.