
The list that came with the CSA share says they are pearl onions, but they look like spring onions or bulb onions to me. In any case, I halved a bunch of them (quartered a couple that were larger) and put them in a pan with some EV olive oil to cook for a few minutes while I washed the cauliflower and broke it into florets. I added the cauliflower to the pan and let that cook while I re-washed a bunch of Kale and chopped that up. After the cauliflower began to soften a bit, I added the Kale. I re-hydrated a handful of sun-dried tomatoes and sliced them up, and quartered a handful of Kalamata olives. I added those to the pan, along with a little dried basil and oregano and some salt and pepper. I let this cook while I boiled a pot of water and cooked some orichette pasta (just short of al dente). I transferred the pasta to the pan with the vegetables using a slotted spoon. I added about a cup of the pasta cooking water and simmered everything together until the pasta was done. Then, I added about a cup of crumbled Feta cheese and about 1/4 cup of Parmesan cheese and tossed. I packed two portions of that pasta up and took it to work. I re-heated it when we were ready for dinner and it was pretty fabulous.
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