Recipe File: Recipes of the Week

Sauteed shrimp and Fava Beans Recipe
From: http://www.lifetasteslikefood.com/2012/06/06/sauteed-fava-beans-and-shrimp/
•    2 cup fava beans, shelled and partially blanched*
•    10-15 shrimp, peeled and deveined
•    1-2 tablespoon butter
•    2 cloves of garlic, finely minced
•    1/4 teaspoon red pepper flakes
•    Kosher salt and freshly cracked pepper

In a saucepan over medium heat, melt the butter. Then add the garlic and red pepper flakes and stir until well incorporated. Add the shrimp, and then after about a minute add the fava beans. Sautee for about another 5-7 minutes or until the shrimp is cooked through and the beans are starting to get tender. Then sprinkle with some salt and pepper to taste. Serve immediately.
*To shell the fava beans, remove them from the pod while bringing a pot of water to boil. Once the water is boiling add the beans and cook for a couple of minutes (until the skin on the beans start to look a little wrinkly <–technical cooking term right there). Then drain the water and run the beans under cold (or iced) water so they stop cooking. Take your nail or a knife and pierce a hole at the end of each bean and then squeeze the other end with your fingertips so the bean on the inside pops out. It’s ok if the beans split in half.
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Purée of fresh fava beans with chicory from Galatina
From: http://www.bridgepugliausa.it/articolo.asp?id_sez=1&id_cat=42&id_art=3467&lingua=en

- fresh fava beans (already peeled): 1 lb
- chicory: 1 bunch
- 1 potato
- 1 onion
- 1 stalk of celery
- extra virgin olive oil: to taste
- salt. pepper

Julienne the hearts of chicory and soak them in a bowl filled with water and ice. Peel and dice the potato and onion into small pieces. Blanche the shelled fava beans for a few minutes in boiling water to facilitate the removal of the outer skin.
Put the peeled fava beans, diced vegetables, and celery stalk in a pot and add just enough water to cover them. Add salt to taste and cook for 15 minutes on a low fire. Remove celery stalk and purée what remains until it has a creamy consistency.
Before serving, sprinkle the fava purèe with the raw julienned chicory, drizzle with olive oil, and add a dash of pepper. Alternatively, the chicory can be boiled without being julienned.

More Fava Bean Recipes:
http://www.mnn.com/food/recipes/blogs/7-recipes-featuring-fresh-fava-beans
http://chefinyou.com/2012/05/fresh-fava-bean-rice/
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Cilantro Serrano Cream Sauce from: http://allrecipes.com/recipe/cilantro-serrano-cream-sauce/detail.aspx
"This quick sauce is great for chicken tacos and fish tacos. It's also great as a dip!"

•    1/2 bunch cilantro, coarsely chopped
•    3 serrano chile peppers, seeded and chopped
•    3 cloves garlic ** use chopped garlic scapes in place of garlic cloves
•    1 cup mayonnaise
•    1 cup heavy cream
•    salt and pepper to taste
Place cilantro, serrano peppers, garlic, mayonnaise, and cream into a blender; season with salt and pepper. Puree until smooth, about 15 seconds.

Fried Rice With Cilantro   from: http://www.food.com/recipeprint.do?rid=479945
""A delicious fried rice. You can use either chicken, pork, bacon or seafood - great with calamari and prawns.""

            4 tablespoons vegetable oil
            5 garlic cloves, finely chopped
            2 green chilies, diced
            2 cups chicken breasts, cubed skinless, boneless
            2 cups cooked jasmine rice, chilled
            1 tablespoon white sugar
            1 tablespoon fish sauce
            1 tablespoon soy sauce
            2 teaspoons green onions, chopped
            2 tablespoons basil leaves, chopped fresh
            5 tablespoons cilantro, chopped fresh

Heat the oil in a wok or large skillet, over medium-high heat. Fry the garlic until golden, then add the chili pepper and chicken meat, and stir-fry until cooked through. When the chicken is cooked, add the rice, sugar, fish sauce, and soy sauce. Cook over medium heat, stirring gently. When the mixture is well blended, stir in the green onions, basil, and cilantro. Cook for 1 more minute, then serve hot.

30 recipes ideas for Cilantro:
http://www.huffingtonpost.com/2012/06/08/cilantro-recipes_n_1577853.html?utm_campaign=061312&utm_medium=email&utm_source=Alert-kitchendaily&utm_content=FullStory

Japanese Cucumber Salad from: http://www.recipe.com/print/?recipeId=25110862
•   2    medium cucumbers, or 1 large English cucumber
•    1/4 cup rice vinegar
•    1 teaspoon sugar
•    1/4 teaspoon salt
•    2 tablespoons sesame seeds, toasted (see Tip)

Peel cucumbers to leave alternating green stripes. Slice the cucumbers in half lengthwise; scrape the seeds out with a spoon. Using a food processor or sharp knife, cut into very thin slices. Place in a double layer of paper towel and squeeze gently to remove any excess moisture.
Combine vinegar, sugar and salt in a medium bowl, stirring to dissolve. Add the cucumbers and sesame seeds; toss well to combine. Serve immediately.
Tip: To toast sesame seeds, heat a small dry skillet over low heat. Add sesame seeds and stir constantly until golden and fragrant, about 2 minutes. Transfer to a small bowl and let cool.

Mixed Lettuce Salad with Cucumber Herb Vinaigrette
from: http://www.eatingwell.com/recipes/mixed_lettuce_salad_with_cucumber_herb_vinaigrette.html
Vinaigrette
    1 small cucumber, peeled, seeded and chopped
    1/4 cup extra-virgin olive oil
    2 tablespoons red-wine vinegar
    2 tablespoons chopped fresh chives
    2 tablespoons chopped fresh parsley
    1 tablespoon nonfat or low-fat plain yogurt
    1 teaspoon Dijon mustard
    1 teaspoon prepared horseradish
    1 teaspoon sugar
    1/2 teaspoon salt

Salad
    1/2 small clove garlic
    Pinch of salt
    2 cups Red Oak or other red leaf lettuce
    2 cups Freckles or other baby romaine
    1/2 cup sliced radishes
    4 scallions, sliced
    2 hard-boiled eggs, peeled and chopped (see Tip)

To prepare vinaigrette: Puree cucumber, oil, vinegar, chives, parsley, yogurt, mustard, horseradish, sugar and 1/2 teaspoon salt in a blender until smooth.
To prepare salad: Season a wooden salad bowl by rubbing with garlic and pinch of salt. Chop the garlic and add to the bowl along with all the lettuce. Pour 1/4 cup of the vinaigrette over the greens; toss to coat. (Cover and refrigerate the remaining 1 cup vinaigrette for up to 3 days.) Serve the salad garnished with radishes, scallions and hard-boiled egg.
Tips & Notes - Make Ahead Tip: Cover and refrigerate the vinaigrette (Step 1) for up to 3 days.
Tip: To hard-boil eggs, place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and cover the eggs with cold water. Let stand until cool enough to handle before peeling.

More Cucumber Recipes:
http://www.lpl.arizona.edu/~bcohen/cucumbers/recipes/]________________________________________
Fresh Chicory Leaf Salad
from: http://herbgardens.about.com/od/herbrecipes/r/ChicorySalad.htm
This springtime salad is a great combination of bitter, sweet, tangy and creamy. The ingredients complement each other, and it is a wonderful way to try fresh, wild greens.

3 Cups of young chicory leaves, 1 - 2 inches in length
1/4 cup thinly sliced red onion
1 medium orange, peeled and sectioned, cut each section in half
1/3 cup Goat cheese, crumbled
Balsamic vinegar
Olive oil

Wash chicory leaves and let drain
Combine chicory with onion, oranges, goat cheese
Toss well
Pass vinegar and oil