I need to pick up a few more seedlings before my kitchen herb garden will be complete, but I’m having fun with what flavors I have on hand so far. Springtime is made for entertaining, and a cook with fresh herbs to call on, can always count on some extra compliments.

A barbeque sauce with lots of oregano and lemon balm swimming in a mix of prepared mustard, some ketchup, vinegar and brown sugar made a nice marinade for chicken thighs on the grill. Herb rice is a great accompaniment when grilling for company, and leaves the door open for any combination of the days’ herbal harvest. I used thyme and chives and baked the rice this time, since that provides more timing flexibility and can be put in the oven just as the guests are arriving. Two parts hot stock to one part rice in a 350 oven will be ready in half an hour, but still moist and good after an hour in a covered casserole. Some steamed asparagus and sliced red peppers with a liberal sprinkling of basil and tarragon makes a nice spring vegetable. Good times.