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Even though it is important to eat “locally and seasonally”, sometimes it is just easier to pull out that frozen fish fillet or those carrots in the produce drawer and make a quick meal. You can take that meal to another level with just a little bit more effort by some Mojo Verde. It doesn’t take long to make and will keep in the fridge for a couple days.

I like it on fish, roasted meats, roasted vegetables, sandwiches, and even fried eggs.

• 1/2 green bell pepper diced (approximately 1/3 cup)

• 1 cup cilantro leaves

• 3 tablespoons olive oil

• 1 tablespoon white wine vinegar

• 3/4 teaspoon ground cumin scant

• 1 garlic cloves minced

• 1/2 teaspoon salt

Put all ingredients, except for the salt, into a food processor. Pulse a few times, push the ingredients down with a spatula. Then blitz until it is a creamy texture. Taste and season with the salt. Stir and refrigerate until ready to use.

Great on roasted carrots, grilled fish, toasted anchovy sandwiches, pizza, and of course lamb chops.