Recipes of the Week - July 7th

Fava Bean Tips To use the fava beans you'll have to shell and skin them first. The easiest way to skin them is to blanch them in boiling water for a few minutes, then slit the skin with a knife or your thumb nail, and squeeze gently to slip the bean out. Fava Bean Serving Tips & Recipes from: www.oceanmist.com/products/favabeans/favaserve.aspx

• Try grilling Fava Beans for a unique and healthy twist to your BBQ menu. See our recipe section for a delicious Grilled Fava Bean recipe.
• Try a sauté of fresh Fava Beans, onions, and Fennel. Fava Beans also go great with their springtime partner, the artichoke.
• Lightly fry fresh beans in a little olive oil and a light touch of savory thyme or sage.
• Add fresh Fava Beans to risottos, spring vegetable stews, ragouts and soups.
• Create a delicious Fava Bean, Asparagus and Arugula salad with shaved parmesan.
• A favorite, traditional Italian appetizer is peeled, cooked Fava Beans sprinkled with olive oil and salt, along with salami, prosciutto and slices of pecorino cheese.
• Mash or puree Fava Beans and spread on crostini or on plates as the basis for preparations ranging from other vegetables, to grilled meats and fish, to chicken.

Pasta with Fresh Fava Bean Sauce from: http://www.seasonalchef.com/

• 2 tablespoons extra virgin olive oil 1-1/2 teaspoons minced garlic 1 tablespoon finely chopped fresh oregano 1-1/2 cups chicken stock or canned low-salt chicken broth salt and freshly ground pepper 2 cups cooked, peeled fava beans 3/4 pound dried fettuccine 4 oz. piece pecorino cheese or Parmesan cheese

Heat the olive oil in a medium saucepan over medium-high heat until hot. Add the garlic and saute briefly until light brown. Stir in the oregano, then add 1 cup of the stock. Bring to a boil, season with salt and pepper, and add 1-1/2 cups of the fava beans. Simmer to blend the flavors, about 3 minutes. Scrape into a blender container and puree with the remaining 1/2 cup stock until smooth. Return the sauce to the pan and add the remaining 1/2 cup favas. Simmer gently and taste for seasoning. Add salt and especially pepper. Meanwhile, bring a large pot of water to a boil and add salt. Add the pasta and cook until al dente, about 12 minutes. Drain, reserving about 1/2 cup of the pasta cooking water. Pour the pasta into a warm serving bowl and add the sauce. Toss well and thin with the pasta water, if necessary, until the sauce is glossy and not sticky. Serve immediately and grate the cheese over the top at the table. Drizzle extra virgin olive oil over the pasta. Just before serving, ladle a little hot pasta water into the bowl for a couple minutes to warm it up. Drain the water filling the bowl with the pasta. Green Risotto with Fava Beans from: http://allrecipes.com/

• 1/2 pound fresh, unshelled fava beans 4 cups chicken broth 3 tablespoons butter, divided 1 small onion, finely chopped 1 cup Arborio rice 1/4 cup white wine 1/4 cup grated Reggiano Parmesan cheese salt to taste

Bring a large pot of salted water to a boil. Meanwhile, shell the favas and discard the pods. Boil the favas for 4 minutes, strain and then immediately plunge into ice water. Let cool for 2 minutes then pierce the favas and squeeze them out of their skins. Separate 3/4 of the favas and puree in a food processor. In a separate large saucepan bring the broth to a simmer, and keep it hot. Meanwhile, in another large saucepan over medium heat, melt 1.5 tablespoons of the butter and add the onions. Reduce the heat to low and cook for about 5 minutes; do not brown the onions. Add the rice and cook, while stirring, for 2 minutes. Add the wine, increase the heat to medium, and stir constantly. When the wine has been absorbed, add a little of the hot stock. Once the stock is absorbed, add a little more; repeat this process, stirring constantly, until the rice is cooked through. To the cooked rice add the pureed favas, the remaining 1.5 tablespoons of butter, the rest of the favas and the cheese. Cook over medium heat, stirring, until the butter and cheese melt and the puree is incorporated evenly. Season with salt. Fava Bean Relish Wonderful on top of grilled meat, fish or chicken from: www.oceanmist.com/recipes

• 1 cup cooked, peeled Fava Beans, roughly chopped 1 cup olive oil 1 /3 cup chopped yellow Onion 1 cup peeled and chopped, fresh plum tomatoes 2 cloves garlic, minced 1 tablespoon chopped, fresh parsley salt and pepper to taste

In medium bowl, stir together Fava Beans, olive oil, Onions, tomatoes, garlic, parsley, and salt and pepper to taste. Cover and chill for 1 hour before serving. Serve as a dip or as a condiment for main dishes. Beets with Beet Greens, Garlic and Balsamic Vinegar from: http://fooddownunder.com/

• 1 cup Diced beets, such as Chioggia beets 1 bn Beet greens, chopped 1 tbl Olive oil 2 Chopped garlic cloves 1 tbl Balsamic vinegar 1/2 Lemon, juiced 1/4 cup Vegetable oil OR chicken stock, optional Salt and pepper, to taste Grated Asiago or Parmesan, optional

In 1/4 cup lightly salted water in a covered pan, steam the beet roots for 3 or 4 minutes until barely tender. Add the greens and team for another minute or two until they are wilted. Uncover and add the olive oil, garlic, balsamic vinegar and lemon juice. Saute for one or two minutes more. If you are serving over pasta, add stock to make more sauce. Season to taste with salt and pepper. Sprinkle with grated cheese.