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Mash together butter, lime, and salt with a fork until blended. Or you can make into a log by rolling it up into wax paper or plastic wrap. Freeze until ready to use again.

1 clove garlic, peeled Kosher salt 2 anchovy fillets, rinsed well and patted dry 2 teaspoons Dijon mustard

1 bunch lacinato or curly kale, ribs removed and cut into slivers 1/2 container Arugula 1 cucumber, peeled and cut into small cubes

Heat the olive oil and butter in a medium saucepan over medium heat. Add the onion and fennel and sauté for 5 to 7 minutes, until tender. Season with salt and pepper.

Preheat the oven to 425 degrees F. Add chicken to a large sheet tray. Drizzle chicken with olive oil, sprinkle with salt and roast for about 20 minutes until chicken is brown.

Directions 1 pound fresh pasta 2-pound butternut squash, cut in half length wise Olive Oil 3 tbsp. butter 8 large sage leaves 1 small shallot, minced ½ cup finely grated Parmesan cheese, plus [...]

Dressing Ingredients: 2/3 cup extra virgin olive oil 1/3 cup white wine or champagne vinegar 1/4 cup maple syrup 2 tablespoons Dijon mustard 1 garlic clove, minced 1 large shallot – chopped [...]

One 3-pound butternut squash 11/2 quart chicken or vegetable broth 1/2 cup extra virgin olive oil 1 medium yellow onion, minced 10 ounces (1 1/2 cups) Arborio rice Fresh Sage Fresh Thyme 1/2 cup [...]

10 ounces orzo (about 1 1/2 cups) 6 1/2 tablespoons extra-virgin olive oil, divided 2 medium zucchini or summer squash, cut lengthwise into 1/4-inch-thick slices 8-10 asparagus spears, ends [...]

1 1/2 tablespoons good olive oil 1 1/2 tablespoons unsalted butter 3 cups chopped onion 1 cup chopped fennel 1 1/2 cups Arborio rice 2/3 cup dry white wine 4 to 5 cups simmering chicken stock, [...]