Friday, July 29, 2011

Chicken Noodle Soup

1 whole chicken (about 4 or 5 pounds)
6 cups water
1 medium onion, chopped
2 carrots, chopped
3 celery stalks, chopped
1 cup fresh corn
2 large garlic cloves, chopped
1/2 cup parsley
1/2 cup cherry tomatoes
2 limes, juiced
salt and black pepper to taste
1/2 packet pappardelle noodles (half a pound) or thick noodles of choice

Place all the ingredients (except cherry tomatoes and noodles) in a large soup pot. Season generously with salt and black pepper. Cover and bring to a boil, then reduce heat to low simmer for one hour. Turn off the heat, remove chicken from the pot to cool. Remove chicken meat (no skin) from the carcass leaving it in large chunks and return to the pot. Add cherry tomatoes.

Bring a large pot of water to a rolling boil. Salt generously. Add noodles and cook until al dente (about 8 minutes). Drain and keep warm.

Just before serving, heat soup until it's hot. In a large soup bowl, add noodles to the bottom and fill with soup. Garnish with fresh parsley and lemon wedges on the side.

Slow Money: Is It Time to Slow Your Roll of Cash?

Earlier this month members of the Squash Blossom Community Garden attended the 36th annual conference and campout of the Seed Savers Exchange (SSE), a leading nonprofit organization dedicated to saving and sharing heirloom seeds.
This was the Blossoms’ second pilgrimage to SSE's Heritage Farm in Decorah, Iowa, the primary seed source of our garden, and we stuffed ourselves not only with locally produced food and beverages but also with valuable information and new ideas.
One of the more compelling keynote speakers at the conference was Woody Tasch. Author of Inquiries into the Nature of Slow Money: Investing As If Food, Farms, and Fertility Mattered, Tasch shared his vision for the potential of Slow Money, an organization he founded (and named after the Slow Food movement) that is bringing people together to talk about money that is too fast, finance that is disconnected from people and place, and methods that can fix the economy from the ground up—starting with food.
According to Tasch, a former venture capitalist, the trouble with today’s style of investing is that the flashing numbers on a stock ticker do not necessarily correlate to anything of tangible value in an investor’s local community. Billions of dollars zip through the world markets every day, bundled into intensely complex financial products, with the result that few investors really understand where their money goes or how it is used.
Read More

Thursday, July 28, 2011

Chocolate Cookies

2 cups bittersweet chocolate chunks
1 cup all purpose unbleached flour
1/2 stick of butter, room temperature
1 cup raw brown sugar
1 egg, room temperature
1 teaspoon pure vanilla essence
1 tablespoon unsweetened cocoa powder
1 teaspoon baking powder
Pinch of salt

1/4 cup heavy cream
6 ounces semi sweet chocolate chunks
1 teaspoon cold espresso coffee (instant works too)

Preheat oven to 350 F.

Melt 2 cups bittersweet chocolate in a heatproof bowl over a small pot of hot water on a low heat. Leave to cool.

Using an electric mixer, beat butter and sugar until light and fluffy. Add egg and vanilla essence, than melted chocolate.

In a separate bowl, combine all the dry ingredients.

Add dry ingredients to the wet ingredients. Mix to combine. Drop tablespoonfuls onto an ungreased cookie sheet and bake for 15 minutes or until golden brown. Remove from the oven and cool.

Place 1/4 cup heavy cream, espresso, and 6 ounces of semi sweet chocolate chunks in a heatproof bowl over a small pot of hot water on low heat until melted. Whisk to fully combine. 

Dip top half of the cookies to fully coat in chocolate ganache. Place on a wire rack to set.

The Sane Way to A Healthier Lifestyle

There's nothing extreme about eating clean. You don't have to give up meat, invest in a fancy juicer, or banish the sugar bowl from the kitchen table.
"I define clean eating as consuming whole, natural foods that have not been processed," says Diane Welland, RD, author of The Complete Idiot's Guide to Eating Clean. "It's more of a lifestyle or an approach to food instead of a diet," she adds, explaining that regular physical activity and eating small, frequent meals that are balanced with protein, fat, and carbohydrates are typically part of the approach.
A sense of social awareness is also essential to clean eating, says Susan Kleiner, PhD, RD, owner of High Performance Nutrition, a Seattle area consulting firm, and author of "The Good Mood Diet." Kleiner defines clean eating as eating foods closer to the ground - more like the way they are picked, and as you might find them at a local farmers' market. "Be mindful of how you're eating and how what you eat affects the world around you," she says.
Here, these experts explain nine guidelines of clean eating and suggest strategies for making healthy foods your go-to choice.
Lose Weight Naturally, But Don't Obsess
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Wednesday, July 27, 2011

Asiago Garlic Rolls

3 cups bread flour
1/4 cup milk powder
1 cup warm water
1 1/2 tablespoons extra virgin olive oil
1 tablespoon sugar
1 teaspoon salt
1/2 cup Asiago cheese, grated
2 teaspoons yeast, active dry

2 small garlic cloves, minced
2 tablespoons extra virgin olive oil
1 teaspoon salt

Stir the yeast and sugar into the warm water. Set aside for about 15 minutes or until frothy.

In a large mixing bowl, combine the rest of the dry ingredients and mix well to combine. Add the frothy yeast mixture to the dry ingredients and stir well to combine. Turn onto a floured surface, knead until smooth and elastic - about 7 to 10 minutes. Form dough into a large ball and placed in a greased glass bowl, cover and let rise to double in size in a warm place (about 1 hour).

Turn dough onto a floured surface and punch it down to deflate. Divide into 12 equal portions. Shape each piece into a ball. Place in a prepared 12 cup muffin pan. Cover and let dough rise to double in size in a warm place (about 40-60 minutes).

Preheat oven to 350 F.

Sprinkle top with garlic and salt. Bake for 20-30 minutes or until golden brown. Remove from oven. Glaze with extra virgin olive oil.

Salmonella Outbreak Linked to Papayas From Mexico - July 25th, 2011
A Texas food distributor is voluntarily recalling Mexican-grown papayas amid fears they led to a salmonella outbreak involving 97 people in 23 states.

Agromod Produce announced Saturday that it is recalling papayas sold before July 23, which come in four brands: Blondie, Mañanita, Tastylicious and Yaya.

Ten people have been hospitalized, but no deaths have been reported. Salmonella can cause severe diarrhea and poses the most risk to infants and the elderly—in the most recent outbreak, patients ranged from younger than1 year old to 91 years old, and 41% of the patients are younger than 5 years old.

The Centers for Disease Control and Prevention and Food and Drug Administration are still investigating the sources of the outbreak—illnesses started as early as January, and only 57% of the patients interviewed said they ate papaya, according to an FDA release.

Read More

Tuesday, July 26, 2011

(GUEST POST) - Syd's Fruit Salad

Hi. I'm Sydney and I'm 6. I got inspired by cooking and I thought I would like to put something on my mom's blog and I hope you enjoy the salad if you make it. Oh yeah - I almost forgot - I used a butter knife. But on the apples you might need a sharper knife. I did this all by myself without mama's help and she didn't even know about it! It was a surprise! Man, was she surprised! I also took my own picture and wrote the recipe by hand (below).

Baked Lemon Yogurt Chicken

1 chicken
1 cup plain Greek yogurt
2 tablespoons fresh chopped rosemary
4 garlic cloves, crushed
2 large lemon, juiced
1 tablespoon French mustard
1 tablespoon smoked paprika
Sea salt and black pepper

Cut chicken into 8 large pieces. Combine yogurt, garlic, rosemary, paprika, lemon juice, and mustard. Season to your preference with sea salt and black pepper. Add chicken, making sure to coat all the pieces well. Cover and let chicken rest in room temperature for 30 minutes.

Preheat oven to 400 F

Arrange chicken in a single layer in a large roasting pan and drizzle extra virgin olive oil over the top. Bake for 20 to 30 minutes basting frequently with the pan drippings (Remember that chicken is cooked when it reaches an internal temperature of 160 F). Turn chicken over a couple of times during cooking. Remove from the oven. Keep warm until it's time to serve.

Veggies: Let Your Child Choose!

Guess what? Kids like vegetables! Are you kidding?… not my child you say.  Let me ask you this. Do you fill their plate with vegetables you like, or give them a choice of what they might like? That one step could be the key to helping your child learn to appreciate the different types and tastes of veggies.

Researchers at the University of Granada found that children will eat 80% more vegetables if given the opportunity to choose their own.

The researchers also found that the bitterness associated with calcium in plants such as spinach, collard greens, cabbage, onions, chard or broccoli may be why some kids don’t like the taste.

Paloma Rohlfs Dominguez of the Institute for Neuroscience at the University of Granada, along with Professor Jaime Vila Castelar and other colleagues at the University of Granada and the University of Wageningen in the Netherlands, analyzed vegetable consumption in children age 6. The researchers used “provision of choice,” in which children were allowed to choose the vegetables they wanted for each meal, as part of the study.

Monday, July 25, 2011

Gluten Free Mini Plum Apricot Cakes

1 cup almond flour
1/2 cup gluten free all purpose flour blend
1 cup coconut sugar
1/2 teaspoon xanthan gum
6 egg whites
175g butter, melted
2 teaspoons pure almond essence
1/2 cup fresh apricots, thinly sliced
1/2 cup fresh plums, thinly sliced
1 tablespoon orange zest
1 tablespoon fresh orange juice

Preheat oven to 350 F.

Sift flour, xanthan gum, and powdered sugar into a large mixing bowl. Stir to combine. Mix in almond flour and orange zest, make a well in the center of the bowl.

Beat egg whites until soft peaks starts to form. Add almond essence and orange juice. Pour into the well with the melted butter. Fold gently together to combine.
Pour into a prepared 12 cup muffin pan (about 3/4 full) or small ramekins. Arrange fruit on top.

Bake for 20-30 minutes or until baked and golden brown. Remove from the oven. Let stand for about 5 minutes before you remove onto a serving plate.

Serve warm with ice cream and fresh whipped cream.

Walmart To Open 300 Stores in Food Desert

We reported back in January that big-box retailer Walmart was teaming up with first Lady Michelle Obama with her anti-childhood obesity campaigns to offer healthier food options on the company’s shelves. With the company’s powerful force in American communities of all sorts and sizes, Walmart is at it again and announced this week that it will open up to 300 new locations over the next five years in so-called food deserts. These areas throughout the country lack healthy food options and Walmart is capitalizing on its brand and partnership with Mrs. Obama to eradicate these areas.

The idea was spearheaded by Mrs. Obama will serve 1.3 million people, according to an article by Fast Company, and account for an additional 218 food desert stores that Walmart has opened over the last four years. Walmart is catering to those neighborhoods who have no real option when it comes to fresh produce and unprocessed foods. At the same time, Walmart will be nearly guaranteed to be the biggest grocer in these locations because competition is just about nonexistent in these areas. The company already makes up 25 percent of grocery sales across the country and we can imagine that percentage will only increase once the final 300 locations open.

See top stories in the WDM Content Network:
  • Top Ten Biggest Brands
  • Click here to read the latest edition of Business Review USA

Friday, July 22, 2011

Lemon Blackberry Pancakes

1 1/4 cup all purpose unbleached flour
2 cups blackberries/boysenberries
1 cup full cream milk
1/4 cup sour cream
1 teaspoon fresh lemon juice
1 teaspoon lemon zest
1/2 cup butter, melted
2 eggs, room temperature
2 tablespoons sugar
1 teaspoon salt
1 teaspoon baking powder

Blend all the ingredients together (except blackberries/boysenberries) until smooth.

Heat a lightly buttered griddle or frying pan over medium heat. When griddle or pan is hot, pour a 1/4 cup of the batter into the griddle and scatter blackberries/boysenberries on top. Cook until bubbles appear on the surface (about 1 to 1 1/2 minutes). Flip over and cook a further 2 minutes or until golden brown. Remove and keep warm. Repeat with the rest of the batter and blackberries/boysenberries.

Serve with maple syrup (warm).

You Are What You Eat

AS a chef, it disappoints me to see so much artificial and processed food being eaten all around the world but especially in more developed countries like the USA, the UK and Australia.
Europeans have such fast and hectic lifestyles that they have less time to cook fresh, home-cooked meals like we enjoy in Fiji. It's so easy to grab a box of pre-prepared food like a factory-made meat pie, crumbed chicken or roast dinner that takes a few minutes in the microwave oven, than to spend a few hours preparing fresh produce.
When I was in Australia recently, I took a walk down the aisles of our biggest supermarkets and noticed there were thousands of ready-to-heat foods for the busy family. I also ate chicken that didn't taste like chicken, I saw fruits and root crops that looked identical and artificially perfect, and the children's candy section was filled with bright colours of blue, pink and red. Manufacturers use bright colours in children's candy and ice-cream to make them look attractive but these artificial colours are now known to cause long-term health effects.
Reading the ingredients on the back of each packet they contained three-digit preservatives, artificial colours and food additives that are not only unnatural and disease causing but not the way God intended humans to eat. It's cheaper and quicker to buy manufactured foods but at what cost to your long-time health? Fiji, by contrast has some of the best, organic and world-class produce of any country in the world, and it is something that all Fijians, especially the farmers and primary producers should be very proud of. Tropical fruits, root crops, seafood and most animals are grown on a natural healthy diet, breathing clean unpolluted air. I am constantly promoting the local Fijian produce because as an overseas chef, we rarely get the opportunity in resorts to use organic produce that is full of flavour and straight from the farmers. During my time in Fiji, I've met many of the local growers who work hard to produce the food that blesses our tables, and much of it is still grown as your ancestors used to grow their crops and animals.

Thursday, July 21, 2011

Mixed Green Avocado Salad With Lemon Garlic Vinaigrette

6 cups mixed salad greens
2 large ripe avocados, skinned and cut into wedges
1/2 medium red onion, thinly sliced
1 cup feta crumbles
1 large lemon, juiced
1 teaspoon fresh garlic, minced
2 teaspoons lemon zest
Extra virgin olive oil
Sea salt and black pepper

Arrange salad ingredients on a large serving platter (refer to picture). 

Blend lemon juice, lemon zest and garlic in a blender. With it running, stream in extra virgin olive oil until well blended (about 1/2 cup). Season with salt and black pepper and drizzle generously over the salad.

Costs Temper Demand For Organic Food

Are organic foods all they're cracked up to be?
We've been curious about how Americans view their food options. Concerns abouttoxins in some produce have led some people we know to go organic. But recent outbreaks of foodborne illness tied to organically grown sprouts in Europe underscore that an organic label isn't exactly a free pass to health.
So in the latest NPR-Thomson Reuters Health Poll, we asked more than 3,000 adults across the country about their attitudes toward organic food.
A solid majority — 58 percent — say they prefer to eat organic over non-organic food. Thirty-one percent favor non-organic food and 11 percent don't care one way or the other.

But the fondness for organic food isn't universal. Older people don't care for it nearly as much as the rest of the population. Among people 65 and older, 45 percent prefer organics, 38 percent like non-organics better and 17 percent don't care.

The top reasons people prefer organics: 36 percent want to support local farmers and 34 percent are concerned about toxins, such as pesticides, in non-organic food. The worries about toxins are strongest among people with at least a college education.
So, what about the people who prefer non-organic food? A majority — 54 percent — say organic food is too expensive. Harsh weather and strong demand for all kinds of food are pushing prices higher across the board, as NPR's Marilyn Geewax reported last month.
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Wednesday, July 20, 2011

Mini Lemon Yogurt Cakes

4 cups cake flour
2 teaspoons baking powder
1 1/2 cups powdered/icing sugar
1 cup full cream greek yogurt
1/2 cup freshly squeezed lemon juice
1 cup vegetable oil
4 eggs, room temperature
3 tablespoons lemon zest
Pinch of salt

Preheat oven to 350 F

Sift flour and baking powder into a large mixing bowl. Add sugar and salt and blend well to combine.

Beat eggs until light and fluffy, add yogurt and stir to combine. Add the rest of the wet ingredients and lemon zest, mix well to combine.

Add wet ingredients to the dry ingredients and fold gently to combine (don't over mix). Scoop into a prepared 18 cup muffin pan. 

Sprinkle with super fine sugar and bake for 15 to 20 minutes.

An Accidental Businessman

Ryan Jepsen never set out to be in the foods business, let alone become a distributor. But just five years after getting into local food, that's where he's found himself. 
In 2006, Jepsen and his wife Kristine started their own farm in Decorah, Iowa; they began with just five cows, 10 feeder pigs and about 20 chickens. They sold their grass-fed beef and pork at farmers markets, groceries and a local college.
Grass -fed beef was — and is — a hot ticket item, and the Jepsens were getting more demand than they could supply. But still, they weren't making enough money to live on.
"If we don't make any money what we're doing is really in vain,” Ryan Jepsen said. “And I think that's what's lost on people in this whole environmentally friendly local, sustainable foods thing is very little of it is done on economy of scale, that has cash flow, return on investments, balance sheets, investors and people involved that get business."

Tuesday, July 19, 2011

Eggs Benedict

Hollandaise Sauce:
4 egg yolks
1/4 teaspoon dijon mustard
1 teaspoon fresh lemon juice
1/2 cup butter, melted

In a blender, blend egg yolks, mustard, and lemon juice until fully combined (about 5 seconds). With the blender on high speed, stream the melted butter in. Sauce should be a thick, but smooth consistency. Keep warm.

Poached Eggs:
4 eggs, room temperature
2 wholewheat english muffins, split in half
4 slices of ham or canadian bacon.
1 teaspoon white vinegar

Fill a large deep sided pan with about 4 inches of water. Add vinegar and bring to just barely simmering. Working with one egg at a time, break into a small ramekin. Tilt the ramekin, such that the egg flows into the pan. Repeat with the remaining eggs. When all the eggs are in the pan, remove from heat and put the lid on. Don't disturb the eggs until they are done, about 4 to 5 minutes.

Toast the muffin halves until golden brown. Butter the hot muffin halves (optional) and add ham or canadian bacon slices. Top each half with a poached egg. Drizzle generously with hollandaise sauce and serve hot.

Get The Facts On Modern Farming

Our farmers deserve praise, not condemnation; and their efficiency should be cause for gratitude, not something for which they are penalized."
- President John F. Kennedy

Are vegetables really losing their nutritional value? A column in the newspaper titled, "1950 veggies probably were better for you," by Roddy Scheer and Doug Moss stated yes, indeed they are.

Nutrient loss was attributed to today's farmers depleting their soil by planting faster-growing, more pest-resistant hybrids than were grown in the past. However, this is just another example of the types of misconceptions that continually shadow the agriculture industry, and this article is an attempt to set the record straight.

Soil is the media in which we grow our food and fiber. It is the main building block of the farming operation. Farmers today spend a great deal of time and money to keep their soils healthy and at peak productivity. This includes installing conservation practices, soil and plant tissue testing and the responsible use of fertilizers and other soil amendments to maintain soil health.

Monday, July 18, 2011

Lemon Shrimp Scampi

2 pounds medium size shrimp, deveined and peeled
1 packet spaghetti
1/2 cup freshly grated parmesan cheese
2 tablespoons butter
2 tablespoons extra virgin olive oil
1 medium size garlic glove, minced
1 small shallot, finely diced
3 tablespoons parsley, chopped
1 1/2 lemons, juiced
Salt and black pepper

In a large mixing bowl, add shrimp, half the garlic, one tablespoon of parsley, and half the lemon juice. Toss well to combine. Season with salt and black pepper. Set aside.

Bring a pot of water to a rolling boil on medium high heat. Season generously with salt. Add spaghetti and cook until cooked (about 8 minutes - don't over cook!). Drain and put back in the pot. Drizzle about one tablespoon of extra virgin olive oil and add one tablespoon of butter. Add half the parmesan cheese and one tablespoon of parsley, toss to combine. Season to taste with salt and black pepper. Keep warm.

In a large deep sided pan on medium to high heat, add a tablespoon of butter and a tablespoon of olive oil. When pan is hot, add shallots and saute until soft. Turn heat to high and add shrimp and garlic. Toss quickly for about 2 to 3 minutes or until shrimp is cooked and pink in color. Add lemon juice and toss to combine.

In a large serving bowl, combine and toss spaghetti and shrimp. Serve hot and sprinkle with parsley and freshly grated parmesan cheese.

Two Major Food Companies Act To Protect Consumers From E.Coli Illness

The federal government has spent years considering whether to take steps to help keep dangerous strains of E. coli bacteria out of the food supply, a question that has become even more urgent in the face of a deadly wave of E. coli sickness that swept through Europe and raised alarms on both sides of the Atlantic.
Now, two major American companies,Costco Wholesale and Beef Products Inc., have gotten tired of waiting for regulators to act. They are proceeding with their own plans to protect customers.
Last month, Costco, one of the nation’s largest food retailers, quietly began requiring its suppliers of bagged produce, including salad greens and mixes, apple slices and baby carrots, to test for a broad range of toxic E. coli.
“We know this is where we have to go and there’s no reason to wait,” said Craig Wilson, the food safety director of Costco. In the last two weeks, he said, most produce suppliers have added a test that can detect the strain from the European outbreak as well.

Friday, July 15, 2011

Locally Grown

It's not every day that chef Bruce Auden dons a pair of cargo shorts and plaid button-down shirt while making his way through a row of blackberry bushes.

But that was the case during May's Texas Department of Agriculture's Chef's Farm Tour that connects area chefs with area family-run farms and what they produce.

“As a chef, it's natural to me to want to know where each item came from,” Auden says.
Cappy's executive chef Gabriel Ibarra, Lüke River Walk sous chef Stephen Rodriguez and other members of their staffs were also on the tour.

From sunrise to near sundown, the group made its way through refurbished greenhouses. They picked black cherry tomatoes off vines and stepped into movable chicken coops that house broiler chickens and laying hens. They cooled off while watching 300 pounds of meat and spices being made into sausages and watched as dairy cows were milked. Lastly, they went on not one, but two, tractor rides through dusty acres of squash, garlic and row after row of tomato varieties.

Thursday, July 14, 2011

Grilled Chicken Melon Salad with Blue Cheese Dressing

2 cups cooked chicken, chopped into bite size chunks (skinless and boneless)
2 romaine hearts, chopped
1 red capsicum/pepper, thinly sliced
1/2 rock melon/cataloupe, cut into bite size chunks
1/2 small red onion, thinly sliced
1/2 cup alfalfa sprouts
Sea salt and black pepper

Clean and prep all the vegetables and rock melon. Toss well to combine and assemble in a large serving dish. Season with sea salt and black pepper. Keep cool in the refrigerator while you make the dressing.

1/2 cup of full cream Greek yogurt
1/2 cup blue cheese of your choice
2 tablespoons blue cheese, crumbles
1/2 teaspoon garlic, minced (optional)
Salt and black pepper

Blend Greek yogurt and 1/2 a cup of blue cheese in a blender until smooth and creamy, add more yogurt if dressing is to thick. Pour dressing into a small mixing bowl and add 2 tablespoons blue cheese crumbles and garlic (optional), mix well to combine. Season with salt and black pepper.

Serve on the side with the salad.

Fears Mount in Japan Over Radioactive Beef

TOKYO (AFP) - Radiation fears mounted in Japan on Wednesday after news that contaminated beef from a farm just outside the Fukushima nuclear no-go zone has been shipped across the country and probably eaten.
Meat from 11 cows at the farm was found at the weekend to be contaminated with up to six times the legal limit of caesium and the farmer has since admitted he fed the animals straw exposed to radioactive fallout.
The readings of up to 3,200 becquerel per kilogramme were taken at a Tokyo meat-packaging plant, after earlier external readings at the farm had picked up no sign of radiation, according to officials.
The farm in Minamisoma, just beyond the 20-kilometre (12-mile) exclusion zone, had already sold six cows in May and June. Their beef was shipped across the country and much of it is believed to have been consumed.
Of the total amount, 1,438 kilogrammes (3,165 pounds) of beef were distributed to shops and restaurants in 12 prefectures, including Tokyo and Osaka, a Tokyo metropolitan government official said.
Read More

Wednesday, July 13, 2011

Grilled Salmon With Herb Butter

6 4oz pieces of wild salmon
1/4 cup of extra virgin olive oil
1 small garlic clove, finely chopped
1 tablespoon fresh dill, chopped
1 tablespoon fresh parsley
2 teaspoon lemon rind
Sea salt and black pepper

Wash salmon and dry with a paper towel. Combine extra virgin olive oil, garlic, half of the fresh dill, half of the fresh parsley, and half of the lemon rind. Season with sea salt and black pepper. Coat salmon generously on both sides. Season with sea salt and black pepper.

Preheat broiler to high heat. Arrange salmon on a baking sheet. Cook salmon for about 5 to 8 minutes or until just cook (don't over cook!). Remove from broiler. Brush with the olive oil mixture.Add a piece of the frozen herb butter on top. Serve hot with lemon wedges on the side.

Outdoor grill:
Preheat to medium high heat until it reaches 400 F. Grill salmon for about 5 to 8 minutes or until just cooked (don't over cook!). Brush with the olive oil mixture. Put a piece of the frozen herb butter on top. Serve hot with lemon wedges on the side.

Herb Butter:
1/2 cup of butter, room temperature
1/2 tablespoon fresh dill, chopped
1/2 tablespoon fresh parsley, chopped
1 teaspoon lemon rind
Salt and black pepper

Line a large plate with parchment paper. 

Combine all the ingredients. Using a piping bag, squeeze teaspoonfuls of butter onto the prepared plate and freeze.

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