Even though summer is coming to an end, it doesn’t mean your fresh summery meals have to!
This is the time of year I actually find my meals get even fresher, as I try to use all the fresh herbs I so horribly ignored most of the summer. Yes, it’s a real tragedy, but what can I say!? I’m only human!
Herbs always seem so tempting to plant, and then I don’t use them. Next year the “herb” box will likely be filled with exclusively carrots…of all shapes, colors, and sizes. The few herbs I’ve found I use the most will be transferred to my plethora of pots.
I digress. These are the herbs I do and will use: Basil. Parsley. Oregano.
A big pile of each with a few cloves of garlic, some lemon olive oil, and a heaping handful of grated parmesan…you’ve got yourself a sauce.
I used it to toss with Pappardelle’s lemon chive pasta, summer squash turkey meatballs, and garden green beans. So fresh and delicious. One of the best meals I’ve made in a while! [maybe Steve will post the turkey meatball recipe in the comments? He did such a great job with them!]
I’m not happy to be waving summer good bye. It always goes too fast. However, I am happy to be getting the best bang for my herb buck in the last few days of warmth. 
