OODLES OF NOODLES
Making your own noodles is a lot of fun.  We'll be having fun rolling out our own dough, and cutting them into either strips for noodles, or add some filling and make your own tortalini :)  Just drop your finished product into boiling water and add your favorite sauce.
Pesto Fun
Keep in mind you don't need to stick to basil for this. Other herbs (cilantro, carrot tops) are great too.  If you want to spice it up, and dried chili.  
Start with some nuts, garlic, herbs pick one (cilantro, basil, carrot tops), possibly some olive oil, salt, other spices.
Put in a food processor to blend and taste.  Use on sandwiches or on pasta.

Make your own Dolmas - Stuffed Grape Leaves
It's the right time of year to get started.  Look for nice big undamaged leaves on any grape vine.  I like to use ones that have a rounder shape - more like a dinner plate, less like a cross.
Step one: Pour boiling water over your grape leaves and let them sit for about 5 minutes.  The color of the leaves will change, and the leaves will soften.
Step two:  Prepare your filling
I usually use cooed rice, but raw rice works too.  Sauté an onion, I like using cooked rice, but others use raw rice (we cook the dolmas again after we roll them).  I usually add lots of herbs from the garden chives, garlic scape, carrots, broccoli/kale/collard flowers.  I also usually add some dried fruit, chopped nuts, and whatever leftovers you think will taste good.  Ground or chopped cooked meats can be added.  Taste and add salt, pepper, other spices as needed. The filling should taste good on its own.
Step three: Lay one leaf with the greener side on a plate.  Sprinkle with salt.  Trim-off any long stem on your leaf.  Put some filling on the leaf, and roll up like a burrito.  Try to make sure all the filling is wrapped up.
Step four: Steam all of the dolmas for 60 - 90 minutes.
You can set up a steamer basket in a crock pot, or on the stove.  Add water to steam, and pout 1/4 cup of olive oil and about 2 Tablespoons of lemon juice.  Sprinkle salt over the top.  The longer you steam them, the tender the leaves become.