We think Memorial Day is sort of the unofficial introduction to summer cooking. We can already smell the smoky scent of grilled meats and veggies and can hear the crisp pop of opening a cold beer! If you haven’t already dusted off your grill and fired it up, now’s the time to do it. So, gather up some friends or family and call it a cookout!
What are some of your favorite Memorial Day recipes? Leave your comments below!
We found this awesome recipe for Chive Parsley butter, which would be pretty much AMAZING on grilled asparagus or even grilled corn!
CHIVE AND PARSLEY BUTTER
If you have time, make this several hours, or even several days, ahead, to allow the flavors to bloom into the butter. If you wish, add one clove of roasted garlic, and vary the herbs to your taste and to what’s available in your garden. The recipe can be doubled or tripled (or more); precise measurements are not important.
1 stick unsalted butter (1/2 cup)
1 tsp roughly chopped chives or garlic chives
2 tsp roughly chopped flat-leaf parsley
Pinch of kosher salt, to taste
Let the butter soften slightly at room temperature, approximately one hour.
In a food processor, chop the chives and parsley together until finely minced. Add the butter and salt to the processor, and pulse until well combined. Taste, and add salt if needed.
Cover the butter with plastic wrap, and refrigerate for at least 4 hours, or up to several days.