♥♥ Lemon Curd ♥♥ Makes 1 cup ♥1/2 cup (125 ml) freshly-squeezed lemon juice ♥1/3 cup (65 g) sugar (or 1/2 cup, 100 g, if using regular lemons) ♥2 large egg yolks ♥2 large eggs ♥pinch of salt ♥6 tablespoons (85 g) unsalted butter, cubed 1. Place a mesh strainer over a bowl, and set aside. 2. In a medium saucepan, whisk together the lemon juice, sugar, egg yolks, eggs, and salt. 3. Add the butter cubes and set the pan over low heat, whisking constantly.
Extra Virgin Olive Oil Herb Dip A copycat of Carrabba's Italian Butter made with a blend of herbs, garlic, and olive oil.
LOVE these simple raw mini avocado salads. You could fill these with anything you like. But I love cherry tomatoes, roughly chopped raw almonds, red and green onions, fresh herbs, olive oil, lemon juice, and a splash of apple cider vinegar. YUMMO!