Have a bounty of herbs? Make Italian salsa verde, a classic accompaniment to grilled chicken or fish. Don't worry about precise measurements. For four servings, start with a generous handful of delicate herbs, such as chives, parsley, and tarragon; chop them, and place in a bowl.
Add the zest of half a lemon, a squeeze of lemon juice, and a spoonful of capers. Stir in extra-virgin olive oil until the mixture can be spooned or drizzled, and season with salt and pepper.
To serve with steak, add stronger herbs, such as rosemary, thyme, or oregano, to the tender herbs, and use red-wine or balsamic vinegar for the lemon juice and zest. Add Dijon mustard to taste.