Ask the Midwest

Make a tasty pesto (pine nuts optional) sauce to top the pasta of your choice

2 cups fresh basil leaves 2 tablespoons pine nuts (or walnuts) 2 large cloves garlic ½ cup extra-virgin olive oil ½ cup freshly grated Parmesan Lime juice to taste

Jerusalem salad: At it's core, it's diced tomato, cucumber, and red onion tossed with a dressing of tahini, crushed garlic, and lemon juice (thinned with water). All good so far, but you can also add apple, watermelon rind, zucchini and summer squash, raw tender asparagus, or even various torn greens and herbs (mint is particularly nice, but I also like collards).

Gazpacho is always good. It's like a cold tomato soup with a ton of veggies. Tomato, cucumber, peppers, garlic and onion

I just made a Macaroni Dill Salad that I found here: https://www.simplystacie.net/macaroni-dill-salad/

We have a bunch of Dill, Radishes and Bell Peppers in our garden, so this was a good way to use some up!

2 cups macaroni noodles uncooked 1 cup mayonnaise ⅓ cup sour cream ¼ cup fresh dill chopped 1 tbsp Dijon mustard 1 clove garlic minced 1 cup radish chopped 1 green pepper chopped ¼ tsp cayenne ½ tsp salt ¼ tsp pepper

Cook macaroni noodles according to package directions. Drain. Rinse noodles in cold water. Set aside.

In a large bowl, mix together mayonnaise, sour cream, dill, Dijon mustard and garlic. Add macaroni, radishes and green pepper. Stir to combine.

Add cayenne, salt and pepper and stir to combine.

Cover salad and chill in fridge for at least two hours before serving.