Lemon and Chive Compound Butter

Leave work at approximately 6:26pm. Walk to the metro. Wait 7 minutes for the next train (while listening to the latest episode of This American Life). Take the train for four stops. Walk three blocks to my apartment. Check the mail (nothing but catalogues). Make awkward small talk with neighbor in the elevator. Unlock the front door. Fling off uncomfortable work shoes. Plop down on the couch. Turn on How I Met Your Mother (don't judge--I'm late to the game on this one!). Eventually, muster the energy to make dinner...

Today, I am bringing you a recipe for compound, or flavored, butter. Please, don't feel cheated! Because this recipe is incredibly fabulous. When you have nights like I typically do (see above), you want an easy and delicious dinner. Just add a pat of this butter on to any meat/veggie you have on hand, and you've got a great meal

There is an endless number of things you can put this butter on. Grilled chicken, broiled salmon, a simple steak, microwave-able steamed veggies, roasted asparagus--basically, any protein and any vegetable.

It's easy to make--all it takes is a couple of ingredients, and no fancy techniques here! Plus, it's pretty customizable. Have oranges on hand instead of lemons? Have leftover thyme and no chives? Feel free to sub the citrus and herb based off of what you have on hand. 

It's one of the best and easiest ways to add flavor to any meal. Enjoy!

Lemon and Chive Compound Butter

8 tablespoons (1 stick) of butter, softened

1 teaspoon lemon zest

2 teaspoons lemon juice

1 tablespoon chopped fresh chive

Salt and pepper to taste

In a bowl, combine the ingredients together. Mash with a fork to ensure all the ingredients are incorporated.

Place a 12-inch square of plastic wrap on the counter, and place the butter on top of the plastic wrap, leaving a 2-inch border. Shape the butter into a horizontal cylinder, about 8 inches long and 2 inches wide. Twist the ends of the plastic wrap in opposite directions to seal the butter, and then place in the fridge. Let the butter firm up, about 2 hours. Butter should keep for 3-5 days.

Mother's Day Brunch Ideas

With Mother's Day just a few days away, here are all the recipes you need to make a wonderful brunch for mum. I've rounded up the best of Hilary Stone Soup for your mama!

1. Poached Eggs with Ramps

Ramps are in season right now, and they totally elevate this humble dish into something elegant and delicious. 

2. Classic Cinnamon Rolls

The warm smell of cinnamon in the morning will surely surprise her!

3. Little Gem Salad with Feta, Grapefruit, and Toasted Pecans

A simple and delicious salad with the cutest hint of color thanks to the grapefruit.

4. Chai Banana Smoothie

Because she's gone dairy- and gluten-free!

5. Shirred Eggs

The easiest way to make your mom brunch and use up any extra herbs or cheese in the fridge.

Basil Green Goddess Salad with Avocado and Egg

The thoughts that go through my head each weekend: Fresh vegetables! Flowers! Farmer's markets! Herbs! Spring! 

Z was in India recently, so I spent the weekend on my own. I spent one Saturday morning at the Noe Valley Farmers' Market, and I walked home with a boatload of fresh product, even though it was just me at home. I picked up a huge bunch of fresh basil and mint, in addition to butter lettuce, kale, and strawberries. 

As soon as I saw the basil butter lettuce, I knew I needed to make green goddess dressing. Green goddess dressing is a creamy dressing filled with basil, and it's wonderful during the spring and summer. 

This salad was the perfect thing to make when Z was gone. Z has a weird dislike of salad dressing. He never wants salad dressing, even on kale salad! When he's gone, it's time to experiment.

This salad dressing is wonderful during the spring. It is chock full of basil, so it's a great way to use up those herbs from the farmers' market. It does have anchovies in it, but don't leave them out! The anchovies lend an amazing flavor to this dish.

Don't be surprised if this becomes your new go-to salad dressing. It also works great as a dip for bread and crudites.

Basil Green Goddess Dressing

From Ina Garten

3 heads lettuce (Bibb or Butter lettuce)

Vegetable of choice (tomatoes or radishes work well, I used purple asparagus)

3 avocadoes

1 cup good mayonnaise

1 cup chopped scallions

1 cup chopped fresh basil

1/4 cup freshly squeezed lemon juice

2 teaspoons chopped garlic

2 teaspoons anchovy paste

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1 cup Greek yogurt (or sour cream)

Hard-boiled eggs

Clean and dry the lettuce thoroughly, and then arrange the lettuce on a plate. Add your other vegetables and avocadoes. 

Combine the mayonnaise, scallions, basil, lemon juice, garlic, anchovy paste, kosher salt, and black pepper in a food processor until smooth. Add the Greek yogurt, and process just until blended. If not using immediately, then put the dressing in the refrigerator. Otherwise, drizzle the dressing onto your salad, and add the hard boiled eggs!

Favorite Finds: McClure's Potato Chips

I found them. The best potato chips in the entire world. Well, to be completely honest, my manager found them. And he know I would love them, so he brought them back from NYC for me.

The potato chips are perfectly crispy and thin, like every good potato chip should be. What really stands them apart from other chips though, is their flavor. You see, these chips are McClure's Garlic Dill Pickle potato chips!

 The garlic and dill flavor is subtle, and the pickle element adds a slight sour flavor. If you love sea salt and vinegar chips, you'll love the more subdued taste of this chip! And if you don't like sea salt and vinegar chips, you'll appreciate that this chip is less abrasive than traditional vinegar chips. 

McClure's potato chips are the definition of mouth-watering. They started out as a pickle company, and I love that they've expanded into potato chips. I can't get enough of them! You can either find them at these retail locations or buy them online here.

Photos from McClure's

GOTTA GET DOWN ON FRIDAY

I'm really looking forward to the weekend--I'm spending Saturday at the symphony and then spending the night out on the town with some girlfriends. 

Life during the week has felt rather boring. I work, eat dinner, then maybe watch TV, and then go to bed. Really exciting, right? 

After being in a funk for a while, I've decided it's time for a change. I'm making a concerted effort to plan fun events. I'm starting this weekend with a night out with great friends--the friends that make me feel at home, the friends that make my soul feel good! 

Here are a few things to get you to 5pm cocktails...

Chipotle is getting rid of genetically modified foods. {link}

Classic take-out recipes you can make at home. {link}

The best pizzas in San Francisco...let the taste testing begin! {link}

How do you feel about Business Insider's Best Restaurants in America list? {link}

I really enjoyed this video from The New Potato. {link}

I've been on the hunt for coasters, and these caught my eyes! {link}

It's ramp season! This recipe looks delicious. {link}

Five new teas to try. {link}

10 items that make a house a home {link}