Purple Scallion Artichoke Heart Salad

Community Supported Agriculture -I'm really loving the cool purple scallions that we receive from our farmers at Fruitful Hills! So, the purple scallion recipes continue...
One bite of this Purple Scallion Artichoke Heart Salad and you will be transported right back to a picnic in the '70s. This recipe was my mom's "go to" for picnics and gatherings. I've updated it just a bit - I don't think there was Vegenaise is the '70s?

Hmmm, '70's recipes used a lot of canned stuff, didn't they? I'm not even sure how to cite the original source on the original recipe, as far as I know, this is something moms in the '70's wrote down and traded around to each other. Whoever created it was a little edgy for the '70's - curry spice wasn't a mainstay of the Midwestern housewife's cooking arsenal back then. And, talk about easy and fast!

Purple Scallion Artichoke Heart Salad

2 boxes Chicken Rice-A-Roni

1  bunches purple scallions* (or green onions)

1 can artichoke hearts, chopped (the jar kind from Costco are fine too - just drain well)

1 small jar stuffed green olives, sliced

1 can sliced water chestnuts, drained

½ t. curry (I add more)

Vegenaise to taste (or mayonnaise)

*Fruitful Hills produce

Cook rice according to box directions. Cool. Add purple scallions, artichoke hearts, olives, and water chestnuts. Stir in Vegenaise, a little extra olive juice, and curry. 

Pink Potato Salad

Community Supported Agriculture - Well, I'm on a roll with the "colorful" food choices. It must be a factor of school starting and setting up the art room. I'm not able to turn off my art lesson thoughts even when I'm cooking! 

Many of the beautiful ingredients for our Pink Potato Salad come from our farmers at Fruitful Hills. And, I was able to sneak in two of my own personal favorites that I like on a tossed salad - beets and blue cheese. Thank you beets for the beautiful pink color. Next year when we have beets earlier in the season from our farmers, I will definitely make this recipe with fresh beets!

Dinner of Pink Potato salad, Purple and Green Coleslaw, and grilled chicken

Pink Potato Salad

10 small red potatoes*

1 can of either diced or julienned beets, drained

Fresh celery tops, chopped*

Purple scallions, sliced*

4 oz. container blue cheese crumbles

1/3 c. either sour cream, or Vegenaise

2 T. lemon juice

2 T. olive oil

4 slices bacon, cooked and crumbled (optional)

*Fruitful Hills produce

Boil potatoes whole. Drain; cool slightly. Cook, drain, and crumble bacon. 

In a large bowl whisk together sour cream, lemon juice, and olive oil; add scallions, and beets. Fold together to combine.

Slice the potatoes that have been cooling, leaving skins on. Gently add potatoes and blue cheese to the bowl, fold together slowly so that the potatoes won’t break apart.

Sprinkle with bacon and celery tops.

If bacon is omitted, add salt to taste.

Purple and Green Coleslaw

Community Supported Agriculture - Back in June we received some beautiful green cabbage from our farmers along with purple scallions. I used those ingredients to make Purple and Green Coleslaw. The original recipe came from our farmers at Fruitful Hills, and I just tweaked it a little bit.  (Artists - we can't resist making color our focus sometimes, even when we cook!) I served this for Father's Day and it was a hit.
Well, this week we received some small green cabbage, and more purple scallions, so, time for another round of Purple and Green Coleslaw.

Purple and Green Coleslaw

*This recipe cut in half makes plenty for a family of 6. The original recipe is an appropriate amount for a party.

1 head green cabbage (or 2 small heads), shredded

1/3  head purple cabbage, shredded

1 green peppers, diced

4 purple scallions, sliced

Dressing Ingredients:

1 c. vinegar

1 c. sugar

1  t. mustard seed

1  t. celery seed

1/2 t. salt

Boil together dressing ingredients. Remove from heat and cool. Pour dressing over vegetables and toss.