I made this spread for the Cooking Demo at Williams-Sonoma, July 10th (following a trip to the Farmer’s Market) in Los Gatos.

I came up with this recipe about a month ago, froze the mixture and then served it, just yesterday (along with artisan pretzels) for my “French Laundry, Michelin-style Brunch” see image.

Cilantro Truffle Butter w/Garlic Rosemary Bread

Ingredients:

• 1 bunch Cilantro
• 1 stick (1/4 cup) Butter (for raw vegan version: use coconut oil)
• White Truffle Oil (optional)
• Garlic Rosemary Bread (or pretzels, or soup, or porridge, or use for sauteing)

Directions:

1. Blend cilantro and butter well (see images, below).
2. Use as spread, dip or for sautéing.
3. Freeze for later use. (This freezes really really well.)

Sign up for my mailing list (see link to the form, on the right margin of this page) to receive notices of my upcoming classes, demos and publication of my eCookbook.

Other dishes I made that day at Williams-Sonoma are:

• Sweet’n Sour Cabbage Soup
• Spicy Asian Bok Choy Chopped Salad
• Steamed Swiss Chard w/Mustard and Pomegranate Vinegar
• Tomato, Green Bean Chopped Salad w/White Truffle Oil and Pomegranate Vinegar
• Strawberry Smoothie w/Pomegranate Vinegar

=====================

Here are images of Cilantro and Coconut Oil Spread:

Basil Butter:

Here is Basil Butter: 1 bunch basil, 1 stick 'pasture-raised' butter. YUM!

Another pic of the Basil Butter.

I used the Basil Butter in this Breakfast Porridge: Sweet and Sour Lentils, Quinoa w/Basil Butter.