fresh herbs

Mushroom Pâté With Cream Cheese

A traditional pâté is a savory spread derived from the French word paste. Typically it is made from organ meats such as pork liver or chicken liver, but in this case mushrooms make an excellent substitution! This version is made with firm raw mushrooms and is loaded with savory flavor, texture and fresh herb and lemon taste. 

An alternate version of this easy mushroom pâté is to season with thyme, and frying the mushrooms, before blending up fast in a food processor. 

🧈🌿 ** Dill Butter Salmon Bowl**

1) Cook the salmon

• Pan, medium heat
• Butter (use it generously)
• 3–4 min per side
• Remove

2) Build the dill butter (same pan, low heat)

• Add another knob of butter
• Toss in fresh dill (chopped or torn)
• Pinch salt
• Optional: quick squeeze of lemon if it’s nearby

Swirl ~30 seconds. Keep it glossy, not browned.

Now this is a moment worth showing up for. Butter + basil + salmon is already halfway to something that feels intentional.

Let’s do a Gourmet Cheat. Minimal effort, maximum “I meant to do that.”

🧈🌿 Basil Butter Finish (the cheat code)

Step 1 — Cook your salmon

• Pan, medium heat
• Butter or oil
• 3–4 min per side
• Remove from pan

Step 2 — Make the “sauce” (this is the magic)

In the same pan, low heat:

I discovered Pattypan squash at the market on Saturday. I want to remember this! 
They were fresh and delicious :)
                                                                
You know it's a recipe for August when even the garlic isn't cooked. This is all so fresh and yummy. 

A refreshing, flavorful pasta salad packed with herbs, veggies, and a lemony dressing. Perfect for summer gatherings.
Chickpeas or white kidney beans both work—see note below.

Sheet Pan: Salmon, red pepper, tomato

Stovetop: Rice (and black beans)

Cold topping: Avocado, lime, herbs