This Week’s Tips:
*Everything can go directly into the fridge except for the basil which can stay in the clamshell on your counter. Good idea to remove the tops from your carrots to the greens don’t pull the moisture from the roots. Always a good idea to give your lettuce a quick hydrating rinse and wrap in dishtowel before placing in the crisper. Berries are picked for PEAK ripeness, so be sure to enjoy pronto!
*ROASTED SPRING ONIONS: —> Peel the sweet onions, slice in half and toss them with olive oil to coat them, sprinkle them with salt and roast them in a 375°F oven until browned and tender, about 30 minutes. SO GOOD CARMELIZED!
*FAVA BEAN CENTRAL—-> Don’t know what to do with ‘em?…they can be enjoyed shelled and eaten raw, sauteed, or blended into a pesto. Favas make great additions to pastas, salads and soups. Nine fava bean recipes HERE!
*FAVA BEAN VIDEO TIP—–> how to prep your favas, HERE
*EAZY PEEZY FAVAS—> leave the shelled beans inside the skin, hot-saute them in some olive oil, garlic, salt and pepper, and let each diner perform the final extraction of bean from skin with fingers and teeth.
This Week’s Recipes:
BLISTERED FAVA BEANS
1 pound of fresh fava beans, still in their pods
large bowl of water
a few pinches of salt
optional: crushed red pepper flakes, lemon zest, and or chopped fresh herbs.
In a large bowl of salted water, soak the fava beans (in shell) for 60 min. Strain.
Toss the fava bean pods with olive oil and salt. Arrange them in a single layer on a grill over medium-high heat. If you’re using a grill pan, you may need to cook them in batches. If I’m using an outdoor grill I don’t bother covering the favas, but when I use a grill pan, I typically cover the pan with a flat baking sheet to keep more of the heat in the pan and circulating. Grill until black and blistered on one side – 4 to 5 minutes, then flip and grill for a few minutes more on the other side.
If you aren’t sure when to pull them off, take a pod off the grill, open and taste one of the beans. You want the fava beans to be smooth and creamy when you pop them out of their skins – not undercooked. But keep in mind that they’ll keep steaming in their pods for a few minutes after they come off the grill, unless you eat them as soon as you can handle the pods without singing your fingers – which is what I encourage you to do Season the grilled favas with a bit more salt (if needed) and any herbs or lemon zest if you like.
To eat: tear open the puffy green pods, take a fava bean, pinch the skin and slide the bright green fava from its slipper. Eat them one at a time.
*adapted from 101cookbooks
FAVA BEAN CROSTINI
fresh fava beans, shelled
1 garlic clove, smashed
2 teaspoons fresh lemon juice
1 teaspoon finely grated lemon zest
1/2 cup extra-virgin olive oil, plus more for drizzling
Salt and freshly ground pepper
1/2-inch-thick slices of Italian bread
Lemon wedges, for serving
Preheat the broiler. Bring a medium saucepan of water to a boil. Add the beans and cook until tender, about 5 minutes. Drain the beans and transfer to a bowl of ice water to cool. Drain, then peel and discard the tough outer skins.
In a food processor, puree the beans with the garlic, thyme, lemon juice and lemon zest. With the machine on, add 1/2 cup of the olive oil in a thin stream and process until smooth. Scrape the fava bean puree into a medium bowl and season with salt and pepper.
Brush the bread slices on both sides with the remaining 1/4 cup of olive oil.
Arrange the slices on a baking sheet and broil about 4 inches from the heat for 1 minute per side, or until golden and crisp.
Spread the toasts with the fava bean puree and arrange the crostini on a platter. Drizzle with olive oil, sprinkle with salt and serve with lemon wedges.
*adapted from gourmet
ROASTED FAVA BEANS w/ PECORINO
*no shelling required
1 lb fava beans in the shell, washed
3 tbsp olive oil
1 tsp sea salt
Fresh cracked black pepper
Baguette, sliced ¼” thick and toasted
3 oz wedge of pecorino
Heat oven to 450 degrees. Toss fava beans with 1 tablespoon olive oil and salt. Arrange in a single layer on a baking sheet and place in the hot oven. Roast 10 to 15 minutes or until the skin is blistered. Remove from the oven, allow cooling to the touch. Remove beans from the pods.
Drizzle favas with remaining olive oil and the juice of one lemon. Adjust salt and pepper to taste.
Shave pecorino over the top. Delicious atop butter lettuce and with a glass of Pinot Grigio. Serves 4.
*adapted from cuesa
GARLIC & FAVA BEAN FRIED RICE
1 tsp soy sauce
1 tsp toasted sesame oil
fresh garlic, minced
1 tsp minced fresh ginger
½ cup shredded kale
cooked brown rice, chilled
2 Tbsp soy sauce
crushed red pepper (optional)
In a small bowl beat eggs and 1 tsp. soy sauce; set aside. In a wok or large skillet heat toasted sesame oil over medium heat. Add egg mixture; stir gently until set. Remove egg; cool slightly. Using your hands, roll the cooked egg into a log. Using a sharp knife, slice the egg into strips; set aside.
In the same skillet heat oil over medium-high heat. Add garlic and ginger; cook for 30 seconds.Add edamame and cook for 2 minutes. Add rice and 2 Tbsp. soy sauce; cook and stir 2-4 minutes or until heated through. Add egg mixture and cook and stir about 1 minute or until heated through. Top with crushed red pepper, if desired.
*adapted from justapinch
FAVA BEANS, ROMAN STYLE
Pancetta, one half-inch thick slice
3 pounds unshelled young fresh fava beans
2 tablespoons extra virgin olive oil
2 tablespoons onion, finely chopped
1/3 cup water
Black pepper, freshly ground
1. Cut the pancetta into ¼-inch wide ribbons.
2. Shell the beans and wash in cold water.
3. Cook the onion in the oil until it becomes translucent, then add the pancetta strips and cook for 2 to 3 more minutes. Stir in beans and pepper. Add water and simmer, covered, on low heat for 8 to 10 minutes if the beans are young and tender, or up to 15 minutes if the beans are larger and tougher. Add extra tablespoons of water if necessary. When the beans are tender, add salt, and cook for a few more minutes uncovered until the last of the water has evaporated.
*adapted from EssentialsofClassicItalianCooking
RICE PILAF w. SPRING ONION & FAVA
1 garlic clove
1⁄2 teaspoon salt
1 tablespoon lemon juice, fresh
1⁄4 cup olive oil
1-2 onions, finely chopped salt
1⁄2 teaspoon allspice
2 cups long grain rice
1⁄2 cup chopped carrots
1 cup fresh fava beans, blanched and peeled
2 1⁄2 cups chicken stock, hot
1⁄2 cup basil leaf
On a cutting board, mash the garlic and 1/2 teaspoon salt together with the side of a knife until a paste forms. Place in a small bowl with the lemon juice and set aside.
Heat the oil in a heavy saucepan, then add the onions and sauté until they soften.
Season with salt and pepper to taste, and the allspice.
Add the rice, carrots, fava beans, and hot stock. Lower the heat, cover, and let simmer for 15 minutes.
Turn off the heat.
Remove the cover and add the garlic and lemon mixture, stirring to combine.
Cover and let rest for another 5 minutes.
Place the rice in a serving dish, sprinkle with the basil, and serve immediately.
*adapted from bonappetit
QUICK COOKED CARROTS w/ BASIL
1 bunch carrots (sliced diagonally)
1-2 onions, chopped
2 teaspoons olive oil
2 large garlic cloves (sliced thinly or 1 teasp crushed garlic from a jar)
2 tablespoons fresh basil (thinly sliced or chopped)
Cook carrots in boiling water for for 2 -3 mins until tender but crisp or microwave if desired.
Drain and reserve 1/2 cup of liquid.
Combine the garlic, onions and oil in a nonstick pan and cook over a moderate heat until fragrant (you can smell the garlic).
Add the carrots and stirring, cook until well combined and hot, adding a little of the reserved cooking liquid if necessary.
Remove from the heat and stir in the basil.
*adapted from 101cookbooks
ROASTED CARROT & BASIL SOUP w/ BASIL & CAMMELIZED ONION GRILLED CHEESE
1-2 bunch carrots, washed and cut into chunks
1-2 onions, cut into chunks
4 cloves garlic, unpeeled
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
3 cups chicken broth
1/4 cup chopped fresh basil
Sour cream or Greek yogurt, for topping, optional
Grilled Cheese Dunkers, for serving, recipe follows
Grilled Cheese Dunkers:
1 1/4 cups shredded extra-sharp Cheddar
8 slices nice sourdough bread, quartered and crusts removed
Preheat the oven to 375 degrees F.
Add the carrots, onions and garlic to a sheet tray, drizzle with the olive oil and season with a big pinch of salt and pepper. Toss everything together so it’s nice and coated. Roast until tender and golden brown in spots, about 45 minutes.
Add 4 cups of the chicken broth to a saucepan and bring to a simmer. Pop the garlic out of their skins and add to the sauce pan with the roasted carrots and onions. Simmer everything together for 15 minutes. Add the basil at the very end of cooking. Puree until smooth by adding in batches to a blender or by using an immersion blender. Add the remaining broth, a little at a time, when pureeing to loosen it up a bit.
Serve in bowls with some sour cream or Greek yogurt swirled in and Grilled Cheese Dunkers on the side.
Grilled Cheese Dunkers:
Heat a large nonstick pan over medium heat. Divide the cheese among 4 slices of the bread and top with the other 4 slices. Add the sandwiches to the pan and cook until golden brown and the cheese is melted, 3 to 4 minutes on each side. Slice into dunkers and serve with the soup
Adapted from foodnetwork
PANCETTA (BACON) & FAVA BEAN PASTA
4 tablespoons extra-virgin olive oil, divided
4 ounces pancetta, thinly sliced
3 cloves garlic, minced
1 pound dried spaghetti
12 fresh fava beans, shelled and peeled
1/2 cup white wine
1/2 cup vegetable broth
1 lemon, juice and zest divided
1 chopped onion
Salt to taste
1/2 cup grated Parmesan, plus more for the table
In a large pot, bring salted water to a boil.
In a large sauté pan, heat 2 tablespoons of the olive oil over medium-high heat. Add pancetta, and cook until slightly crispy, about 7 minutes. Add garlic, and cook for 1 minute.
Place spaghetti noodles in salted water pot and cook for 5 minutes, or until pasta is al dente.
In a sauté pan, add fava beans, white wine, onion and broth to sauté pan, and cook for 3 minutes, or until beans become tender.
Drain spaghetti, reserving 1/2 cup of the pasta water. Toss spaghetti in remaining 2 tablespoons olive oil.
Add spaghetti, onion, lemon zest, lemon juice, to sauté pan, tossing to mix thoroughly. Add pasta water if pasta begins to stick to the bottom of the pan. Cook until heated through.
Season with salt and pepper to taste. Divide spaghetti into four bowls, and garnish with grated Parmesan.
*adapted from popsugarfood
1 bunch fresh basil
1/4 cup parmesan cheese, grated
1/4 cup pine nuts
1 garlic clove
1/2 teaspoon salt
1/4 cup olive oil
Place all ingredients in a food processor and puree until smooth.
Serve on sandwiches, pastas or for a dip
*adapted from weelicious
4-5 basil leaves
Add berries and basil to a pitcher. Top with sparkling water and stir well. Cover and refrigerate for at least 2 hours. Take out the basil before serving. Make a big load!!!
*adapted from archives