GARDEN-INSPIRED RECIPES With the inspiration we received from the recipe
Basil Lemon Sauce
(Shepherd's Garden Seeds 1999 Catalogue)
we present the following two dishes. Basil Lemon Sauce
serves 6 - 8 | | Here's an alternative to pesto that's just as delicious and that goes well with any shape of pasta. Use a traditional Italian basil, if you like, or experiment by using a scented or Oriental basil. | | Ingredients: 1 1/4C extra-virgin olive oil, 2T coarse salt, 1C fresh lemon juice, 30 chopped basil leaves or about 1 1/2 C, ground black pepper to taste. |  | Heat the oil and salt in a 1-qt saucepan over medium heat. Remove from heat and stir in lemon juice. Place back on heat, and bring to a boil. Remove and add the basil leaves. Stir,then let sit 10 minutes to infuse the flavor. Stir in hot pasta, sprinkle with black pepper, serve and eat! |
Summer Pasta Salad With Basil Lemon Sauce
on Bed of Endive
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Ingredients: endive, basil lemon sauce, pasta(you can use any type - we used rainbow rotini. black peppercorns, parsley
|  | This rotini seemed like a natural choice for this summer pasta salad. With its tomato and spinach macaroni spirals it fits the "from-the-garden" theme of the recipe. Cook per directions and cool. For eight servings mix above basil lemon sauce with the rotini. | 
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Gather fresh endive(Trs Fine Endive) from your specialty food garden, wash, then place on your salad serving platter. Place rotini-basil lemon sauce mixture over endive bed with endive tips peeking out.
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Gather fresh Single-Leaf Italian Parsley(Petroselinum crispum) from the specialty food garden, separate leaves from stems, chop leaves, place in clean cloth, roll, rinse, squeeze tightly, open and put contents in bowl. Sprinkle fresh-dried parsley over bed of pasta. Place parsley sprig for garnish.Cracked black peppercorns to taste.
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Hot Pasta With Basil Lemon Sauce and Cracked Black Pepper
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Ingredients: Pasta of your choice, basil lemon sauce, black peppercorns
|  | That gorgeous basil lemon sauce for the pasta | 
| A few quick twists of the wrists! | 
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Questions/Comments on this recipe to Chef Tom
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