ROASTED DELICATA SQUASH
I make this in the fall when the delicata are nicely ripe, otherwise they can be too starchy. Unlike most other squash, delicata squash skins can be eaten once they re cooked. Sage is the perfect herb to pair with the squash, and the croutons add a nice crunch.
COLD BASIL PASTA SALAD
Basil is one of my absolute favorite herbs and I love making any dish where it's a main ingredient. The smell brings me right back to summers in Provence and the markets I would visit with my grandma in the mornings. I use Spinosi tagliatelle (you can buy it online), as it cooks quickly, in about 3 minutes, and is light and not at all starchy.