What's for Dinner, Thurs., May 24, 2018
Cold noodles with parmesan. The noodles are homemade and actually are about 50% parmesan. Hmm, seems like I'm mostly having parmesan for dinner, LOL. Actually, this is an experiment that the RG cooked up. It tastes great but it didn't make the cut for the dish to be served at a food show because of difficulties in handling.
To go with these delicious cold noodles, I'm making a spectacular salad. My garden greens are really coming into their own now, and everything will be freshly cut. There will be wild rustica arugula, green ruffly, lolla rosa (red), and mustard spinach. Also some baby romaine. Cucumbers, radishes, garlic chives, red, green, and yellow peppers will be a few of the ingredients, and I think I'll use one of my favorites, sweet onion dressing.
Dessert will be watermelon, pineapple, and red grapes with chopped mint and toasted walnuts on the top.
= new reply since forum marked as read
we know each other's likes and dislikes and if there's an issue, we serve it separately. For example, had you been our guest, the mint would have been in a separate dish to sprinkle on (or not). 
Now that the kitchen is back in order, I've started the beans on the stove top. The usual recipe tonight, except I'm using Portuguese hot chouriço instead of andouille, because that's what I have on hand.
Edit: OMG! The new light fixture they replaced on the kitchen ceiling could bring down enemy planes! It is soooo bright, it's almost disturbing. Fortunately, I have the stove hood light, and the sink overhead light, which are both 60W types, which is great for middle of the night sleepwalking. 
The RG is on a trip, but I will ask him for the recipe next time I talk to him.
BTW, did you know the April issue of Cooking Light has a whole section on low carb pasta dinners? I get the hard copy so haven't checked their web site; maybe the article is posted there. Their m.o. is "going heavy on the produce and far lighter on the starchy stuff, using half (or less) than you typically would. You'll get loads more vegetables into your diet without depriving yourself of those al dente bites you crave." (p. 81)
Some examples of recipes are "Garden Greens Pasta," "Mostly Mushroom Pasta," and "Broccoli, Lemon, and Brown Butter Pasta."
There's also a chart called "Carb Comps," which lists the different kinds of pasta and tells the carbs, fiber, etc. in them. These days they are making pasta out of all kinds of raw materials: lentils, quinoa, corn, chickpea, etc. Trying some of these alternative pastas might be a good way to enjoy pasta yet still keep the carbs low.
Isn't it just the most wonderful thing to get so may different items fresh from the garden? I just love it.
BTW, I sauteed my garlic chives before putting into my salad. I tasted them raw but way too pungent!