Keto

This cooling and refreshing salad—with cilantro standing in for the lettuce—is great alongside spicy foods, like our Sambal Chicken Skewers (click for recipe).

An herb marinade is your secret weapon for these grilled chicken wings. And pretty much everything else.

Chef Kenney says that combining the herbs for the salsa verde with seaweed really gives this dish that "fresh-from-the-sea flavor." In oahu, he uses just-harvested lime, but hijiki, which is widely available, works well, too.

Vinaigrette can be made 1 week ahead and kept refrigerated. Bring to room temperature and shake before using.

In this rack of lamb recipe, the lamb needs to marinate overnight, so be sure to start 1 day ahead. But trust us: It's worth it.

Here's a little trick: Thread salmon pieces onto two skewers so they don't flip and spin every time you turn them on the grill.

This summer squash recipe makes use of a mandoline with a julienne attachment or julienne peeler. For the best texture, stop cooking before the squash goes limp.

Sprinkle the cutting board with chopped herbs dressed with oil and citrus zest before setting the meat on top to rest. The cooked protein will absorb the herbs' aroma.

This also makes a great dinner for one; just cut the ingredients in half.

Bigger picnic? Simply roast two birds at the same time.

This healthy spinach recipe is a light version of dip (thanks, yogurt!).

Serve the shrimp on toast to soak up the delicious pickling liquid.

This herbaceous aioli is also terrific spooned over simply prepared vegetables, such as boiled new potatoes or roasted ramps.

A drizzle of this herb pesto will complement virtually any savory dish, and it takes only minutes to make.

The bacon wrap is a genius way to secure fresh herbs in the fish, where the season the filets from the inside out.

This dish is a great way to serve eggs for a group. Take the eggs out of the oven when the whites are slightly undercooked; carryover cooking will finish them.

Herbs in the dressing beg for herbs in the salad, too. We like to toss this vibrant, green vinaigrette with Bibb lettuce and lots of the tender herbs—like mint, chervil, and parsley. This recipe will dress about 8 cups of mixed greens, and you’ll want to use it all up at once—and close to when you start chopping (the garlic and chives won’t let this last longer than a few hours). Freshness is key here!

This frittata is lightened by using only half the egg yolks of traditional recipes.