Make this whenever you have an overabundance of herbs in the garden you can’t use all at once. It’s a great way to preserve the fresh flavour of herbs. Add a spoonful to liven up sauces, drizzle it over cooked veggies, spread it in sandwiches… use your imagination! You can keep this in the fridge for quite a few days, or freeze it in small batches.

2 cups herb leaves (parsley, cilantro, dill, basil, or mint will work well)
salt
1/2 clove garlic, crushed
3 tbsp to 1/2 cup extra virgin olive oil, to taste (try using peanut oil for cilantro, or grapeseed oil for dill or mint)
1 tbsp sherry vinegar OR freshly squeezed lemon juice (try using freshly squeezed lime juice for cilantro)

1. Combine the ingredients and process well using a food processor or immersion hand blender. Taste and adjust the seasonings to your liking.

1 19oz can chick peas, well rinsed
1 14oz can artichoke hearts, coarsely chopped
1/3 cup tahini
3 tbsp lemon juice
2 tbsp toasted pine nuts
1-2 cloves garlic
1 tsp dried oregano
salt and pepper to taste

1. Combine all ingredients. Purée until smooth in a food processor or using an immersion hand blender.

1 cup dried green or brown lentils
½ cup dried currants
juice of 1 large lemon
2 tbsp olive oil
small bunch green onions, chopped
½ cup chopped walnuts, lightly toasted
salt and pepper to taste
½ cup crumbled fake feta cheese [optional]

1. Combine the lentils and 2 cups of water in a small saucepan. Bring to a boil, then simmer on low until the lentils are tender but still chewy (20 to 25 minutes).
2. Add the currants and simmer for 2 minutes. Drain.
3. Combine the lentil mixture, lemon juice, olive oil, green onions, and walnuts in a medium bowl and mix well. Season with salt and pepper. Stir in the fake feta cheese, if using, just before serving. This salad tastes great warm or cold.