1-2 Tbsp. dill, finely choppedJuice from half a lemon Lemon zest, to taste One stick of butter

Soften butter & add dill, zest, & lemon juice. Mix it all together then plop it on some wax paper, roll it into a log & freeze. Keeps well in the freezer, & a pat is wonderful on fish, bread, potatoes, etc. Looking at the produce that is coming up I might add some finely chopped green onion, too.

Recipe submitted by CSA member Hilary Leif, originally from Alice Water's The Art of Simple Food