Ending of the season garden pasta. Linguini with our greenhouse basil (it's kind of like a pesto), our greenhouse tomatoes (about 5 kinds), a bit of tarragon (French not Russian), peppers (hot and bell) and probably but not sure yet, Swiss chard. Turned into a paste then put on pasta. Everything aside from the pasta and the parm that goes on top, is organic and grown by us.

We are at that time here where we eat semi-vegetarian dishes since we are moving and don't want to pack canned (by us) stuff. We will probably add chives, and maybe some store bought almonds into the mix. To make it more chunky. Chuck all that into the food processor and turn it into a paste. Oh, and if there are any young zucchini's left (haven't checked today) they will go in as well.

Personally I'd prefer to add meat, but my wife as a vegetarian for 35 years or so (not any more), whatever, one day a week where we eat solely from dry goods from the pantry and from the garden won't kill me. I might even get a bit more 'woo' and add a bunch of nasturiums.