Calamari

1. 15 mL (1 tbsp.) olive oil
2. 15 mL (1 tbsp.) butter
3. 340 g (¾ lb.) frozen calamari rings
4. To taste, salt and pepper

Herb-lemon sauce

1. 125 mL (½ cup) plain Greek yogurt
2. 125 mL (½ cup) light mayonnaise
3. 15 mL (1 tbsp.) capers, finely chopped
4. 15 mL (1 tbsp.) minced fresh basil, and a little mor as garnish
5. 15 mL (1 tbsp.) minced fresh chives, and a little more as garnish
6. 10 mL (2 tsp.) lemon zest
7. 10 mL (2 tsp.) lemon juice, and a little more as garnish
8. 1 pinch pepper