Dinner is a snap when you've got a pile of fresh herbs on hand, especially basil, mint and parsley. If you grow them, great. If not, find plenty at the farmers markets, food co-ops and grocery stores (but make sure they're local, they taste best).
Try these sauces in pasta or rice, or on top of grilled steak, fish or chicken. Both make delicious use of the fresh mint that, at this time of year, can take over the garden.
Beth Dooley is a Minneapolis author and cooking instructor.
What's your signature dish? Please send your recipes, along with stories, to Beth Dooley, at bdirish@earthlink.net or by mail to Star Tribune, Taste/ One Great dish, 425 Portland Av. S., Minneapolis, MN 55488. All letters, stories and recipes become the property of Beth Dooley.