Part of the fun of planning a night of tasting with friends is reading up on the food that you’ve chosen. Our local library has shelves of books on food. Some volumes teach you how to cook. Others describe the cultivation of the plant. Some authors collect stories about food’s place in history, while others throw together pages of glossy photos with their accompanying recipes.
Kyle Nagurny’s thin book, Pennsylvania Apples: History & Culture, has a little bit of everything. The end pages even provide addresses for where you might find local produce in the state.
Summer’s heat wave hasn’t even hinted at truly saying good-bye, so cool meals continue to be welcome. One morning, I had boiled some tortellini, so that in the heat of the afternoon or evening I wouldn’t have to stand over the stove. There were other leftovers and staple ingredients on the counter, in the cupboard, the freezer, and the crisper drawer of the refrigerator…at least enough to try out one of the recipes in Nagurny’s book.
Joel didn’t like it very much. I can’t blame it on the recipe, though, since I didn’t use the correct proportions. If there is a next time, I think it could work out better with stronger flavors and a thicker dressing.
Tortellini Apple Salad
Serves 8 (I served 2.)
3 T apple juice concentrate (I substituted juice from the can of Mandarin oranges.)
3 T honey
1 – 2 t apple cider vinegar
9 oz refrigerated cheese tortellini (I used Aldi’s shelf-stable try-color tortellini.)
3 apples, chopped (I only used one.)
2 c salad greens (I used iceberg lettuce.)
1 c drained Mandarin oranges (I only used 12 sections of the fruit.)
1/2 c chopped green onion (I only used the green part of one stalk.)
2 T chopped walnuts