The only thing better than butter, is French butter.
This is one of my staple go-to spring appetizers. I usually serve them with fresh veggies on a crudité plate, or on a mezze plate with marinated olives, Israeli feta, and flat breads. This also makes a refreshing first course just on its own.
I am happy to announce that we had a bumper crop of favas this year! With just four plants, I got a tremendous yield of these tasty, buttery beans. It took a bit of TLC over the winter, but now that spring is here, I have been able to reap the reward of my efforts. Seriously, I am up to my ears in fabulous favas.
Swiss Chard is a staple in our home because it grows year round in Santa Barbara. I love the smattering of colorful stems in the garden almost as much as I love its buttery flavor and fabulous texture. Here is a super quick and easy sauté preparation for this lovely green. I use in a multitude of ways. It gets tossed in pasta, stuffed into omelets, arranged as a topping for crostini. Any way you decide to serve it, it’s just darn delicious.