All-Purpose Mixed Herb Oil With Lemon and Garlic

Makes 1 generous cup

Toss this mixed herb oil in a salad, and drizzle it over seafood, poultry or meat. If you add 1/4 cup each of ground almonds or pine nuts and finely grated cheese, you'll have turned this oil into pesto.

• 4 garlic cloves
• 2 cups packed soft herbs such as basil, parsley, cilantro, dill
• 1/4 cup thinly sliced chives
• 1 cup extra-virgin olive oil
• 2 teaspoons finely grated lemon zest

Heat a small skillet over medium-low heat. Add garlic cloves and toast them until spotty brown, about 5 minutes. Add them, along with herbs, chives, oil and lemon zest to a food processor; process until pureed. (Can be refrigerated in a lidded container for several weeks.)

Braised Cucumbers With Dill and Sour Cream

Serves 4

• 2 English (seedless) cucumbers, peeled and thinly sliced
• 1/2 teaspoon salt
• 2 large garlic cloves, minced
• 1/2 cup sour cream
• 2 tablespoons chopped fresh dill leaves

Place cucumbers, salt and 1/2 cup water in a large skillet. Cover pan and turn burner on high; steam until nearly all the water has evaporated, 8 to 10 minutes. Uncover pan and stir in garlic, sour cream and dill; continue to cook until heated through, 1 to 2 minutes longer. Serve.

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