Back home from my trip to Italy, I’ve been experimenting with everything I learned in the kitchen. For lunch, I made a purée out of dill and parsley stems that I didn’t want to go to waste. I also grilled some zucchini and seared salmon until the skin was crispy. It was delicious, light, and full of flavor. If there’s one thing I learned from the Italians, it’s that they’re all about using fresh, simple ingredients and turning them into something amazing.