There’s nothing like veggies FRESH from the garden. Whether they be carrots covered in dirt (oh, thank you, Bonnie) tasting candy-sweet, flavor-bomb cherry tomatoes, super spicy radishes, crisp mesclun lettuce, OR fragrant and fabulous baby shallots, I’ll take it all. FRESH from the ground is superb – amazing – astounding.

I recently harvested some “baby” shallots.
I wept and sobbed chopping them to asunder, then sautéed the baby beauties in Kerrygold Irish butter, added a touch of sugar, and plenty of Meyer lemon juice and zest. The resulting butter sauce was nothing short of something you would want to rub all over your body – truly – so delicious and scentuous in every way.

Take that image, gather your bounty, sauté your garden glory, and enjoy!

Serve with fresh sourdough, over pasta, over rice, over fish or chicken – or atop other fresh garden veggies. 🤤👩‍🌾🥕🍅🧅🥗

Meyer Lemon Fresh Shallot Sweet Butter

4 Tbs. Kerrygold Irish butter
2 cups fresh baby shallots + green stems, minced (wear your goggles 🥽 😭)
sea salt and pepper
3 Tbs. raw sugar
juice and zest of two Meyer lemons

In a medium saucepan, melt the butter over medium heat.

Sauté the shallots with salt and pepper until soft.
Add the sugar and reduce until sticky.
Reduce heat to a simmer and stir in the lemon juice.

Cool for just a few minutes and sprinkle in the zest.

Serve over anything and everything!