Eating healthy is a priority to me, but give up butter? No way! Actually, a bit of butter in the diet isn’t bad at all in my book. Traditional saturated fats, such as those coming straight from animals and plants that are not “processed,” are essential for many functions of the body. These fats help cell membrane structure and integrity while preventing oxitave damage; are a vital source of fat-soluble vitamins such as A,D, and K; aid in strong bone development; and help the brain and nervous system. Research has also shown that saturated fats are actually good for hearth health because they lower a substance called Lp(a), while increasing good cholesterol (HDL).

So, one way I like to maximize the flavor power of butter is by mixing it up with delicious ingredients. These compound butters are so quick and easy to make, there is absolutely no cooking involved. Just mash together room temperature butter with any number of herbs, spices or aromatic liquids – you can even get creative with cheeses or finely chopped nuts. Store compound butters in the freezer and pull out a bit to when needed to add flavor to sauces, meats, toasted bread or pastas. Is your mind churning with all the possibility? The uses are virtually unlimited.

Try out my recipe for Cilantro, Lime & Feta Compound Butter that is featured today at the Litehouse Living Blog.  This compound butter adds a tangy touch to everything from grilled corn and sourdough toasts. I also added a few tablespoons for a quick and simple sauce for a shrimp pasta sauté I made with fresh-frozen corn, tomatoes and zucchini I had stashed in the freezer.

Don’t forget to visit the Litehouse Living Blog for the full recipe and lots of fresh, healthy ideas