Middle Eastern Fresh Fava Bean
Salad from: http://enjoywithjoy.com/2013/07/09/middle-eastern-fresh-fava-bean-salad/
1 pound fresh
fava beans (3-1/4 cups)
3 tablespoons
olive oil
2 tablespoons
lemon juice
1/4 teaspoon
salt
1/4 teaspoon
cracked black pepper
1 clove garlic,
minced
1 cup chopped
cucumber
1 cup chopped
tomato
3 tablespoons
snipped fresh parsley
Salt and
Pepper
1/2 cup crumbled
feta cheese
2 tablespoons
capers, drained
*1-2 tablespoon
garlic scape, minced
Shell fresh fava
beans (remove outer pods). You should have about 2 cups. In a medium saucepan
cook shelled beans, uncovered, in enough boiling water to cover for 1 minute;
drain. Transfer to cold water; drain. To remove outer skin, peel it back with
your thumbnail and pop out the bean.
In a medium
saucepan cook beans, uncovered, in boiling water about 10 minutes or until
tender; drain. Let cool.
In a large bowl
whisk together oil, lemon juice, salt, pepper, and garlic. Stir in cooled beans,
cucumber, tomato, and parsley. Season to taste with additional salt and pepper.
Divide bean mixture among 6 salad plates. Top each serving with feta cheese,
capers, and minced garlic scape.
Fava Bean Cooking Tips: http://www.healthcastle.com/how-cook-fava-beans
Fava Bean and Ricotta
Crostini This isn’t an exact recipe, rather
more of an assembly. You can really use whatever ratio of topping, ricotta, and
bread you want. from: http://www.culinarycolleen.com/fava-bean-and-ricotta-crostini/
Shallot, thinly sliced
Apple
cider vinegar
Fresh fava
beans
Fresh
basil leaves, torn
Fresh mint
leaves, torn
Olive
oil
Salt and
pepper, to taste
Ricotta cheese
Slices of good, crusty bread, lightly toasted
Slices of good, crusty bread, lightly toasted
Flaky
salt, such as Maldon
Pour enough
vinegar over the sliced shallots to cover and let soak for at least 10
minutes.
Meanwhile, bring
a large pot of heavily salted water to a boil. Take the fava beans out of the
pods. Cook the fava beans in the boiling water for exactly one minute. Transfer
with a slotted spoon to a large bowl with ice water. Let them sit for five
minutes, or until completely cooled.
Remove the second
shell around the fava beans by pinching the tip of the bean with your fingernail
and popping out the bean. (There is great visual guide
here.)
Combine the
peeled favas with the basil, mint, and shallots (removed from vinegar) and dress
with enough olive oil to thoroughly coat. Season with salt and pepper to
taste.
Spread the
ricotta over the toasted bread slices (use as much or as little as you want),
and top with the fava bean mixture. Drizzle with extra olive oil, if desired,
and flaky salt.
Kohlrabi Salad with Cilantro and
Lime http://www.feastingathome.com/2013/07/kohlrabi-salad-with-cilantro-and-lime.html
6 cups kohlrabi
-cut into matchsticks -about three 4 inch bulbs (or you could substitute sliced
fennel, jicama, cucumber, or cabbage for part of the kohlrabi for more
diversity)
1/2 C chopped
cilantro ( one small bunch)
half of a
jalapeno -minced
1/4 C chopped
scallion
orange zest from
one orange
lime zest from
one lime
Citrus Honey
Vinaigrette:
1/4 C
olive oil
1/4 C
fresh orange juice ( juice form one orange)
1/8 C lime
juice plus 1 T ( juice from one large lime)
1/4 C
honey
1/2 tsp
kosher salt
1 T rice
wine vinegar
Trim and peel
kohlrabi. ( I normally have to peel twice to get thru the thick skin). Cut off
two ends. Cut in half from top to bottom. Thinly slice, rotate and slice again,
making 1/4 inch matchsticks.
Place in large
bowl with chopped cilantro, scallions, finly chopped jalapeño ( 1/2), lime zest
and orange zest.
Whisk dressing
together in a small bowl. Toss with salad. Refrigerate until serving. Garnish
with zest and cilantro. This tastes good the next day too.
Crab Salad Recipe Featuring
Kohlrabi
1 pound
elbow pasta, cooked al dente and cooled
1 10 oz
package crab chunks (can use imitation)
3
kohlrabi, trimmed, peeled, and julienned (cut in narrow
strips
– I use the Zyliss Julienne Peeler and LOVE it)
1/2- 1 cup
Mayonnaise (I use less, but you may prefer more)
1 red
onion, finely diced
1 can,
drained, or 2 cobs worth of fresh corn
3 tsp
celery salt
Fresh
herbs to taste: I used chopped chives, parsely, and
basil
Salt and
pepper to taste
Combine the
pasta, crab, and mayonnaise in a large bowl.
Add the kohlrabi,
corn, and onion.
Stir in the salt,
pepper, and celery salt.
Sprinkle the
herbs over the top and refrigerate at least 1 hour before
serving.
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