Use herbs to bring flavor to your table all summer long.

Every time you stroll past a colorful table of herb seedlings, grand ideas abound. Complex yet delicate herbal flavors frame the perfect summer meal al fresco. Sweet herbs hit a high note when they marry with meat on the grill, while zesty leaves give iced tea a zing that lifts sans caffeine. A creamy tropical salad keeps the meal light on carbs yet oh-so satisfying, while imparting a fresh infusion of sunny summer flavor. These three herbaceous treats will have you on your way to improvising a brilliantly inspired seasonal feast.

Herbs to grow: pineapple sage, garlic chives, lemon balm, lemon verbena, mizuna & cilantro.

Pineapple sage & garlic chive grilled chicken

For the chicken:

• 4 organic, free-range chicken breasts

For the marinade:

• 3-6 cloves garlic, crushed
• 5-10 leaves pineapple sage, finely chopped
• 4-5 stalks garlic chives, chopped
• 1 beer (lighter/darker will achieve different flavors–feel free to experiment!)
• 1 tsp. sea salt
• 1 tsp. black pepper
• 1 tbsp. honey
• 2 tbsp. soy sauce or tamari

For the chicken:

1. Combine marinade ingredients in a large glass container with lid.
2. Marinate chicken overnight or close to it as possible.
3. Heat a gas grill (or charcoal if preferred) to medium high heat.
4. Oil the grill and cook breasts on indirect heat for about 15 minutes on each side, until juices run clear.
5. Cover chicken to retain moisture.
6. Squeeze fresh lemon over chicken before serving.

Mango, avocado & mizuna salad

For the dressing:

• 3 tbsp. extra virgin olive oil
• 1 lemon, juiced
• 3 leaves pineapple sage, finely chopped
• 1 handful of cilantro, finely chopped
• 1 tsp. sea salt
• 1 tsp. black pepper
• 1 tbsp. honey

For the salad:

• 2 large firm & ripe avocados, cubed
• 1 Hawaiian mango, cubed
• 8 oz. mizuna, washed. (Arugula may be substituted)
• ¼ red onion, very thinly sliced.
• 2 tbsp. toasted sesame seeds

For the salad:

1. Blend dressing ingredients in a small food processor or shake to combine in an airtight jar.
2. When almost ready to serve, combine salad ingredients and dress lightly. Don’t do this until you are ready to eat or the avocado will brown and the mizuna will wilt.

Lemon balm & verbena iced tea

• 3-5 sprigs lemon balm
• 3-5 sprigs lemon verbena
• 6 c filtered water

For the tea:

1. Boil water.
2. Pour water over herbs in a large, heatproof glass pitcher.
3. Allow tea to cool before moving it to the fridge.
4. Serve on ice with a sprig of each for decoration!

Image via Flickr user jules:stonesoup.