Grill It. Grill It Good.

If it has to do with the grill and the garden, you can bet that contributor Jim Dixon of RealGoodFood will be all over it. And I love his mention of the edible herbs that may be growing in a neighbor's yard, though of course I'd always encourage you to ask first before gathering…or "liberating" as it was called in more, shall we say, revolutionary times.

Salsa Verde

Just about any fresh herb or mix of herbs chopped with some olive oil and some combination of garlic, shallot, onion, anchovy, capers, hard-boiled egg, vinegar or lemon (juice and zest) can be called salsa verde and be delicious. And the long-awaited sun called for firing up the Weber for some grilled protein.

After arranging some skirt steak and tuna over the coals, I chopped together French sorrel and mint from my garden, a few Egyptian onions from last year—dried out a bit but intensely flavorful—salt-packed capers, anchovy and a hard-boiled egg, then stirred in a few glugs of extra virgin olive oil and splash of Katz late harvest sauvignon blanc vinegar.

We spooned the salsa verde over the beef and fish, but it’d be good over just about anything. If you don’t have herbs growing in your yard (or a neighbor’s), buy some flat leaf parsley and a couple of other herbs from the farmers' market or New Seasons and make a batch now.