Scallions and arugula - macaroni salad - this one isn't online anymore but it's an old recipe from 101 cookbooks, and is one of my favorite things to do with scallions. (You can also just use the scallion sauce recipe in a bunch of things if you don't want to make the pasta salad) Macaroni Salad
Leftovers are great for a couple days, but the pasta continues to absorb the sauce, so you might want to moisten things up with a bit of mayo at this point, or creme fraiche, or some salted plain yogurt.
1 pound elbow macaroni
1/4 cup / 60 ml extra virgin olive oil
4 cups thinly sliced green onions {~3-4 bunches}
3 medium cloves garlic, chopped
fine grain sea salt
lots of freshly ground black pepper
zest and juice of one lemon
1/3 cup / 2 oz grated Parmesan4 big handfuls arugula
1 large apple, dicedCook the macaroni in a large pot of well-salted water per package instructions. Set aside at least 1/2 cup / 120ml pasta water. Then drain pasta and set aside.
In the meantime, heat the olive oil in a large skillet until hot. Add most of the green onions, all of the garlic, and a pinch of salt. Cook until the onions soften, and the garlic begins to take on some color, about 4 minutes. Remove from heat and let cool for a couple minutes.
Use a hand blender or food processor to puree the green onion mixture along with 3/4 teaspoon salt, 1/4 teaspoon black pepper, zest of the lemon, half the lemon juice, and the reserved pasta water. Puree and taste. The green onion flavor should be assertive. Stir in the Parmesan.
Combine the macaroni with the green onion sauce in a large bowl. Toss well. Add the arugula and most of the apple and toss again. Taste, and add more pepper, salt, or lemon juice if needed. Serve topped with the remaining apple and green onion.
Makes enough for a crowd or potluck.
Grandma Binky’s Apple “Pita” (family recipe)
Recipe from CSA member Arielle Burlett
Ingredients:
3 cups sifted flour
2 tsp. baking powder
1 cup and 2 tablespoons cold butter cut into cubes
1 cup sugar
½ cup milk
2 eggs (beaten)
4-5 cups of chopped CSA apples (immediately sprinkle with lemon juice and toss in
½ cup sugar)
¾ cup chopped walnuts (optional)
Instructions:
Mix milk and egg together. Mix flour, baking powder together. Cut the butter into flour mixture until it resembles coarse crumbs. Stir the egg mixture into flour mixture (dough will be slightly sticky). Avoid adding too much flour – it will make it tough. Pat out ½ of dough on a sheet pan. Spread on apples, Pat on remaining dough in small globs. This will fill out over the pan as it bakes. Sprinkle with remaining ½ cup of sugar, Sprinkle with nuts.
Bake at 375°F for 30-35 minutes until golden.
The end result is more of a sheet pie or pastry and is an old family recipe that I turn to every fall!
Pear-Apple Chutney
This chutney is wonderful spread onto a thick slice of bread for breakfast on a cold morning, made with apple cider, pears, and apples from the CSA!
Pear-Apple Chutney
** From Angelica Home Kitchen: Recipes and Rabble Rousings from an Organic Vegan Restaurant
"Chutneys add spark to simple dishes such as rice and lentils. This is one of our favorites. It has a nice fresh ginger flavor but is not overly hot or spicy. It can keep well for up to three weeks in the fridge, tightly covered in a container with minimum air."
Yield: 4 cups
Cooking time: l hour
Ingredients
1 star anise (optional)
4 cloves
2 sticks cinnamon
1 bay leaf
3 cardamon pods
1 piece of cheesecloth
1 tablespoon olive oil
1 tablespoon peeled and minced ginger
1 cup diced onions
2 cups apple cider
3 tablespoons apple cider vinegar
2 tablespoons maple syrup
1⁄2 cup currants
3 cups peeled and diced apples
3 cups peeled and diced pears
Directions
Place the star anise, cloves, cinnamon, bay leaf, and cardamon pods in cheesecloth and tie with kitchen twine to form a neat bundle. This is known as a sachet.
Place the olive oil in a heavy 3-quart saucepan over medium heat. Saute the ginger and onions with a pinch of salt for 8 minutes or untiI softened.
Add the spice sachet, apple cider, apple cider vinegar, maple syrup, currants, apples, and pears. Bring to a boil, lower the flame, and simmer uncovered for 1 to l1⁄2 hours or until thick-ened. Remove and discard the spice sachet. Allow chutney to cool before serving.
