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Parsley, oregano, basil, garlic and lemon bring the herb garden to vegetables, beans and grains. Toss with olive oil for roast vegetables, stir into a dressing or finish a warm bowl of white beans.
Toss with vegetables and olive oil before roasting, 1 tbsp per sheet pan. Over grilled zucchini, eggplant, asparagus, corn. Into grain bowls, white beans, potato salad, softened goat cheese, scrambled eggs. Whisk into a vinaigrette with lemon and good oil.
Parsley, oregano, basil, granulated garlic, lemon peel, flaky sea salt, crushed red chili (ají molido).
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