This week we have an abundance of mint and sage. Both have very distinct flavors that can completely change the taste of a dish.
My favorite use for mint is as a topping for vanilla ice cream. It's also great in mojitos, and can be chopped in any mediterranean grain dishes (like cous cous).
Deborah Madison uses both mint and basil in this Chilled Tropical Melon Soup recipe. Canteloupe is in season right now - try to get a Rocky Ford melon!
I think that sage goes well in eggs and with potatoes. Bon Appetit has a Sage and Honey Skillet Cornbread recipe that features sage in an unusual way.