Add remaining zest, lemon juice, vinegar, onion, minced herbs, and 1/2 cup olive oil.

Both contain olive oil, garlic, eggs, grated Parmesan and a minced herb.

Stuff the back cavity of each with the minced herbs and arrange them on a rack.

Season to your liking with fresh minced herbs and a dab of raw agave.

Season the fish with salt and pepper and roll it in the minced herbs.

Fold in shallot, vinegar, minced herbs and leaves from 3 branches of lavender.

Spread goat cheese evenly over bread slices, and garnish with minced herbs.

Add minced herbs, at about the same time you return the meat to the skillet.

Add the minced herbs and steep for 1 minute.

Remove pan from heat, and immediately stir minced herbs into hot oil.