The plants are really staring to take off . . . and I'm swooning after reading the shiso suggestions today.
I make gorgonzola walnut ravioli in sage butter, and on rare occasion malfatti (chard/parmesean balls in sage butter)
I love sage butter, but I'm feeling a little unimaginative for other uses, especially vegetarian or at least a little less heavy.
Perhaps a white bean dip?