You are here
Come mid-summer, area gardeners have fresh herbs to spare. Put some of these fragrant, flavorful leaves to work by folding them into herbed butter. John Ondo, chef and co-owner of Lana Restaurant & Bar, uses a dollop of the stuff to finish grilled steaks. It’s also delicious atop biscuits or veggies. Just note that it’s a finishing element; use it to sauté and you’ll burn the herbs.