I’ve decided to post a weekly recipe inspired by coastal Georgia’s in-season produce. This week’s recipe honors two of my favorite Italian staples: tomatoes and fresh basil. FROM THE GARDEN OR MARKET: 2 tomatoes (any variety), fresh bunch of basil, 2 ears of corn (cooked and off-the-cob), half a lemon (juiced and zested) FROM THE PANTRY: 1/4 box whole wheat spaghetti, 2 tbsp olive oil, 2 tsp minced garlic, cracked red pepper flakes, grated parmesan cheese, walnuts, salt and pepper to taste FROM THE CHEF: Heat water and a dash of salt in a large stock pot until boiling, add corn and cook until tender. Set aside to cool and then remove kernels from cob. Add dried pasta to the same water and cook until al dente. Meanwhile, in a skillet heat olive oil and garlic, saute for 2 min, add tomatoes followed by corn, saute for 3-5 min, juice and zest half a lemon and add to the tomato/corn mixture. Season with salt, pepper, and a generous amount of red pepper flakes. When pasta is cooked to perfection, add to saute mixture. Assemble into bowls, add freshly grated parmesan cheese, chopped walnuts, torn basil, a drizzle of olive oil and some extra red pepper. Enjoy with your favorite crisp white wine variety. In this case, I would recommend a sauvignon blanc.