Season with herbs and spices
Sometimes all you need to jazz up a meal is a dash of spice or freshly cut herbs. “During different seasons, I’ll season differently,” says Tsakos, who recommends rubbing fresh herbs between your palms to release the flavour. For a butternut squash and carrot soup, she’ll add cinnamon and nutmeg in fall, and rosemary and thyme in the spring.
To store: Fresh herbs only keep for a few days, but spices will last up to two months in a sealed container.