Garden-to-Table Dinner

Late summer is the perfect time to retreat to simple recipes with ingredients from your garden. Food doesn’t need to be complicated to be good; in fact, the gems from your garden will be delightful with few ingredients that let the food speak for itself.

I had some shredded chicken in the fridge, so I made a quick pasta tonight. I picked basil and tomatoes from the garden and cooked up some rice pasta (I don’t eat wheat). I sautéed 3 cloves of 5 Sisters garlic with the tomatoes and some olive oil. I added a teaspoon of butter, the noddles, the cooked chicken, and warmed it all together. Then I plated the pasta and added fresh shredded Parmesan and basil. I served it with a fresh salad. So simple and so delicious!

Author: Joan Vaughn

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