I could invent some sort of rationale for having made this meal—minimalism, balance, a focus on good ingredients—but, honestly, I just came across the recipe and found it irresistible. I was sold on smoked salmon and al dente pasta. Pulling this salad together, flavor-wise, proved challenging, but ultimately rewarding, once we hit the right balance.
A few simple recipes turned CSA edamame, eggplant, jalapeños, and scallions into an enjoyable, thematic dinner.
To use up the veggies we had, we threw together pasta with white sauce and CSA scallions, violet islander peppers, and beet greens as well as garlic and peas to round it out. After sauteing the peppers separately, we started the butter, scallions, and garlic to make the roux. The beet greens, peas, and cooked peppers were added to the sauce and it was finished with some white pepper, salt, and CSA summer savory.