Tag Archives: fava beans

CSA Week 4: Two Bean Salad with Lemony Vinaigrette

I’m still working my way through my week four basket, although I picked up week five this morning. I’m in the weeds…literally. For dinner last night I whipped up this quick and bright bean salad. Perfect for a summer evening. I’ve had so much lettuce and kale on hand lately that I was really craving a salad that had no greens.

If you don’t have fava beans, substitute another bean of your choice or just use all green beans. This one is even better after it sits a while.

Two Bean Salad with Lemony Vinaigrette

Two Bean Salad with Lemony Vinaigrette

Two Bean Salad with Lemony Vinaigrette

2 cups fresh green beans
1 cup shelled fava beans
Juice and zest of one lemon
2 tbsp. olive oil
Salt & pepper
1 tsp. chives
1 tsp. parsley
1 tsp. dijon
Parmesan or feta (optional)

Bring a pot of salted water to a boil. Shell fava beans and add them to the water. Cook 2-3 minutes. Fish them out with a slotted spoon and rinse in cold water to cool. Pinch off outer skins and set the beans aside.

Add green beans to water and cook for 3-5 minutes, until tender but still crisp. Drain and rinse with cold water to cool. Set aside.

In a large bowl, whisk together lemon juice and zest, olive oil, dijon, herbs and seasonings. Add beans and toss. If desired, top with parmesan or feta.

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CSA Week 1: Bowties with Fava Beans, Morels and Mascarpone

We loved this recipe from this week’s CSA box (see this post for this week’s box contents). The morels were not in the box, but I bought them at farmer’s market the same day. I had never tried them, and they are not always available, so I thought it would be a fun treat. Yeah, I’m a little strange that way. If you don’t have morels, you can substitute shiitakes or crimini mushrooms instead. Although there is no meat in this one, the mushrooms really gave it a meaty quality and using the beef broth (feel free to sub veggie if you are not into beefiness) lended an almost beef stroganoff flavor when combined with the mascarpone. Thumbs up all around.

One thing I’m fairly competent at growing is herbs. I have a nice little start to an herb garden in my back yard. For this recipe you could use whatever fresh herbs you like or have. I happen to love thyme with mushrooms, the earthiness of both just go so nicely together. I also threw in a little basil and chives, because hey, why not?

If you haven’t worked with fava beans, they can be a little more labor intensive than some veggies. They come in big giant pods, so you shell them like peas. Then you blanche them in boiling water for a minute, rinse them with cold water, and then each bean (mine were about the size of nickel) needs to be peeled. It doesn’t take long (the skins come right off due to the blanching), but if you’re in a hurry, feel free to substitute shelled edamame or green peas.

Bowties with Fava Beans, Morels and Marscapone

Bowties with Fava Beans, Morels and Mascarpone

Bowties with Fava Beans, Morels and Mascarpone

1 small onion, diced
1 1/2 cup fresh or rehydrated morel mushrooms
1 clove garlic, minced
1 cup fava beans (after shelling)
3/4 cup beef broth
1 tsp. fresh thyme leaves
1 tsp. fresh basil, sliced in ribbons
1 tsp. fresh chives, snipped
1/2 cup mascarpone
Salt & pepper to taste

Bring a large pot of water to a boil. Add fava beans and cook for 1 minute. Drain and rinse with cold water. Remove outer skins from beans. Set aside.

Heat a large skillet to medium heat. Add a bit of olive oil and add onions. Saute for 3-4 minutes until tender. Add mushrooms and garlic and cook for 1-2 minutes. Add fava beans, beef broth and herbs. Turn down heat and simmer for about 5 minutes until liquid is reduced but not gone. If it dries up add a bit more broth or water so there is 1/4-1/2 cup of liquid in the pan.

Add mascarpone, salt and pepper to pan. Drain noodles and add to pan. Gently toss until everything is combined and mascarpone is melted.

Serve with parmesan to sprinkle on top.

 

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