CSA Box #3 Recipes

Farfalle with Golden Beets, Beet Greens and Pine Nuts

1/3 cup pine nuts

4 tablespoons extra-virgin olive oil, divided

2 large onions, quartered lengthwise through root end, sliced crosswise (about 4 cups)

3 garlic cloves, minced

1 bunch golden beets with greens; beets peeled, each cut into 8 wedges, greens cut into 1-inch-wide strips

12 ounces farfalle (bow-tie pasta)

1/3 cup grated Parmesan cheese plus additional for serving

Heat heavy large skillet over medium heat. Add pine nuts and stir until lightly toasted, about3 minutes. Transfer to small bowl. Add 2 tablespoons oil and onions to same skillet and sauté until beginning to soften and turn golden, about 10 minutes. Reduce heat to medium-low and continue to sauté until onions are tender and browned, about30 minutes longer. Add garlic and stir 2 minutes. Scatter beet greens over onions. Drizzle remaining 2 tablespoons oil over; cover and cook until beet greens are tender, about 5 minutes.

Meanwhile, cook beets in large pot of boiling salted water until tender, about 10 minutes. Using slotted spoon, transferr beets to medium bowl. Return water to boil. Add pasta to beet cooking liquid and cook until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup pasta cooking liquid. Return pasta to pot.

Stir onion-greens mixture and beets into pasta. Add pasta cooking liquid by 1/4 cupfuls to moisten. Season with salt and coarsely ground black pepper. Stir in 1/3 cup Parmesan cheese. Divide pasta among shallow bowls. Sprinkle with pine nuts and additional cheese.

Warm New Potato Salad with Grainy Mustard

2 lb new potatoes

1 1/2 teaspoons salt

3 tablespoons finely chopped garlic scapes

1/2 tablespoon Dijon mustard

1 tablespoon whole-grain mustard

1 tablespoon white-wine vinegar, or to taste

1/2 teaspoon black pepper

3 tablespoons olive oil

2 tablespoons chopped fresh flat-leaf parsley

Cover potatoes with water by 1 inch in a 3- to 4-quart saucepan, then bring to a boil with 1 teaspoon salt.

Simmer, partially covered, until potatoes are tender, about 10 minutes, then drain.

Whisk together shallot, mustards, vinegar, pepper, and remaining 1/2 teaspoon salt in a large bowl, then add oil in a slow stream, whisking until emulsified.

When potatoes are just cool enough to handle, halve them, then add to vinaigrette along with parsley and toss to combine.

Serve warm or at room temperature.

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