By: Brenda Langton
Recipe from market Founder and owner of Spoonriver Restaurant, Brenda Langton. Serve with grass-fed steaks, grilled chicken or roasted vegetables for an elegant addition to any menu! Makes 1/2 cup.
- 3 Tablespoons fresh rosemary leaves
- 1/2 cup unsalted butter, softened
- 1 Tablespoon honey from Ames Farm
- 2 teaspoons freshly ground pepper
- 1/4 teaspoon salt
Finely chop the rosemary. Combine it with the butter, honey, pepper and salt and mix well. Serve at room temperature.