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.
CSA Salad Recipes
The beginning of the CSA season always brings a LOT of greens! It’s easy to get stuck in a rut with salads. One of our CSA member recommends a sesame-ginger dressing to inspire you. Here are some of her favorite combos, and a recipe for the dressing!
2 tablespoons toasted sesame oil
2 tablespoons olive oil
2 tablespoons reduced sodium soy sauce (or sub coconut aminos)
2-3 tablespoons rice vinegar
1 ½ tablespoons pure maple syrup
2 cloves garlic, finely minced
1 tablespoon freshly minced ginger
Optional if you want a creamy dressing: add 1 tablespoon tahini or cashew butter
Make the dressing by whisking together the following in a medium bowl or shaking in a mason jar: sesame oil, olive oil, soy sauce, rice vinegar, maple syrup, garlic and fresh ginger. If you want a creamier dressing, add in a tablespoon of tahini or cashew butter.
Combo 1
CSA Oakleaf lettuce
CSA Tomatoes
CSA Cucumbers
Grapes
Manchego cheese
Toasted Sunflower Seeds
Sesame-Ginger Dressing
Combo 2
CSA Arugula
CSA Scallions
CSA Tomatoes
Avocado
Toasted Sunflower Seeds
Sesame-Ginger Dressing
