Here’s something you can make that will elevate absolutely everything from just good enough to supremely good enough. Spoon it onto your eggs (whether fried, scrambled, poached, or boiled), spread it around on toast, or drizzle some on your salad, pasta, cheese, tofu, chicken or salmon. Or you can eat it straight from the spoon. Basically, anything goes, and it will stay fresh in your refrigerator for a few days at least. If you don’t feel like grating a lemon, don’t worry about it. If you have a different kind of hot pepper, fine. It will still be delicious. I’m trying to keep this easy.

1 cup of parsley, basil, mint and/or cilantro (either singly or in any combination), rinsed well and shaken
1/2 serrano pepper, seeded
1 medium clove garlic, slightly smashed
4-6 Tbsp. extra virgin olive oil
2 Tbsp. lemon juice
grated peel (zest) of one-half lemon
1/2 tsp. salt

Add 4 Tbsp. olive oil and all the lemon juice to a high-speed blender and turn on the machine. Add the garlic, pepper and lemon peel and continue to spin blades until mixture is well blended. Begin to add the herbs one generous pinch at a time, until combined. If you would like a slightly thinner texture, add a little more olive oil, one tablespoon at a time. Makes approx 1-1/2 cups.

Virtual hugs to all —