Dinner from the garden tonight:

Roasted Red Potatoes with Fresh Rosemary  (Tossed potato wedges with just enough olive oil to coat. Added chopped rosemary, salt, and pepper. Baked in covered dish for 25-30 minutes (375 degrees), stirring occasionally. Removed cover and baked 10 more minutes. ) and Dramatically Seared Green Beans with Garlic and Chili. (Recipe from Mollie Katzen.)