Friday, June 14 Pasta with Pesto and Broccoli, Salad and Garlic Bread Rating: 4.5

More broccoli! Our little basil plants living in the kitchen window are thriving, so we decided to make a small batch of pesto. I had a little bit in the freezer, so I was able to harvest just enough basil to make the meal without killing the plants. We didn’t make fresh pasta this time, but used up some that we already had on hand. Another simple to make dish – I lightly steamed the broccoli and then added the cooked pasta and pesto and mixed it all up. Seth made one of his amazing salads using lettuce from the farm, which we’ve been loving – it’s mostly been red romaine and we’ve gotten two big heads almost every week since the CSA started. He also made some of his 8^th Deadly Sin Garlic Bread. Here’s his secret recipe – take a small baguette (like the kind from Trader Joe’s) and slice it lengthwise & set it aside. Mince about a head’s worth of garlic (no, I’m not kidding on that) and then add it to a small pan with about 4 tablespoons of olive oil (this is why it’s deadly) along with a blend of dried Italian herbs. Cook it until it’s starting to turn gold, but don’t let it brown. Spoon the mixture onto the bread and bake it at 400 for a few minutes until the bread browns. Eat it and die of tastebud overjoyness.