The season is winding down and spending some quality time in the kitchen sounds better and better. This weekend I made zucchini bread (page 64 in your cookbooks, some in your box for sampling), plum cake, tarts and jam. You’ve had some herbs in weeks past, but just as a reminder here’s what you can do with some of them:

Flat Leaf Parsley: Great in just about everything! This flavorful version of the curly kind is pretty versatile. Potato salad, every home made soup, on top of alfredo or the gratin from last week.

Oregano: Fuzzy leafed with a mild savory flavor. Perfect for tomato sauce or tossing into grilled veggies. Also interesting in a hearty salad.

Basil: 100% Italian. Basil loves tomatoes. My favorite is a tomato, basil and mozzarella sandwich grilled or broiled for some extra crunch.

Chives: I usually chop chives into my macaroni or shrimp salad in the summer, but in the fall its all about the omelettes!

Rosemary: Very strong flavor. Goes well with beef and chicken. Great for grilling. Also lends itself to bean soups and potatoes.