Thursday Night Menu: Fresh from the Garden Edition

One of the local farm stands within riding distance for me

Tonight’s menu is pretty simple. I’m still kind of cooked-out from the holiday weekend. Figured we could all use something quick and full of fresh garden goodness. Went to the Farmer’s Market this weekend and was unimpressed. Though I did get some raw local honey and some so-so tomatoes. That makes 3 local markets I’ve visited, and none of them will draw me back, except maybe for the pasta guy. He makes the best flavored pastas around. I’m much happier with my local farm stands. There are a plethora of them within 5 miles, so the prices are good and the selection excellent. I’ll try and take photos next trip. Based on the comments I’ve read this last week, you guys seem to have an abundance of basil right now and pesto seems to be the recipe of choice, before it all bolts. What else does your garden overflow with and what are you doing with it?

On the board tonight:

  1. Pasta w/Fresh Basil
  2. Green Beans w/Red Peppers
  3. Nectarines

The key to this dish is a good quality Parmesan and fresh from the garden produce:

Pasta w/Fresh Basil

  • 10 oz bow-tie pasta
  • 3 tbsp olive oil
  • 1 bunch basil (1 loose cup)
  • 2 tomatoes, chopped
  • Salt and pepper to taste
  • ¼ cup grated parmesan


Cook pasta in saucepan according to package directions. Drain well. In saucepan, heat oil, basil, tomatoes and sauté for 1 minute, add pasta and toss with cheese. Serve immediately.

Lemon juice tossed with the beans and peppers really give this dish a fresh, bright flavor:

Green Beans w/Red Peppers

  • 1 lb green beans, trimmed
  • 1 red pepper, seeded and sliced in strips
  • 1 tbsp olive oil
  • 2 oz sliced black olives
  • 2 tsp lemon juice
  • ¼ tsp crushed red pepper flakes

steamer and saucepan

Place steamer in saucepan, with just enough water to come to the bottom of the steamer and add beans. Steam beans until tender-crisp, about 3 to 4 minutes. Drain and set aside. Heat oil in saucepan, sauté pepper & olives for 1 minute, toss with beans, lemon and pepper flakes.

Shopping List:

  • Nectarines
  • 10 oz bow-tie pasta
  • 1/3 cup olive oil
  • 1 bunch basil (1 loose cup)
  • 2 tomatoes
  • ¼ cup grated parmesan (the higher the quality the better)
  • 1 lb green beans
  • 1 red pepper (orange or yellow a perfectly good substitute)
  • 2 oz sliced black olives

Also: lemon juice, red pepper flakes, salt, pepper

5 thoughts on “Thursday Night Menu: Fresh from the Garden Edition

  1. Pingback: Balloon Juice » Blog Archive » Open Thread: Thursday Night Menu Edition


    i saw this yesterday while shredding and freezing zucchini / although i dont have a julienne mandoline i do have a sharp knife. a keen eye, and a steady hand plus 60 years of cooking skills so i cut me some Zooketti (name adapted to what i called spaghetti when i was a kid : Sketti) and it was just a lovely way to eat zucchini

    today the rest of the CSA zucchini overload will get Skettied and put away for next winter / scrap zucchini will be saved for the dog’s food

    i live in a remote desert town which is an oasis so there is plenty of opportunity to grow ones own food / luckily there are a couple of CSA’s but no farm stands / our Farmers’ Market is heavy on tourist bling and not as much on produce as one would like / i envy you your farm stands


  3. I like the pasta with fresh basil. It sounds simple and delicious! It’s Friday night, I’m lazy and want a good food 🙂


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