Fava-Bean Pasta Salad with Garlic-Scape Pesto
from: http://www.chron.com/life/food/recipes/article/Recipe-Fava-Bean-Pasta-Salad-with-Garlic-Scape-5558632.php
½ cup shelled pistachios
1 teaspoon salt
1 teaspoon freshly ground pepper
½ cup olive oil
2 pounds fava beans, shelled
1 pound gemelli, cooked and drained
6 ounces crumbled feta
In the bowl of a food processor, combine garlic scapes, Parmesan, pistachios, salt and pepper, and pulse to coarsely chop.
While machine is running, gradually add oil until pesto is puréed but still a bit chunky. Set aside.
Bring a medium pot of water to a boil over high heat. Add fava beans and cook for 3 minutes.
Drain and rinse beans with cold water. Remove the tough outer skin of each by pinching it to pop out the darker-green bean inside. Discard skins and place beans in a large bowl.
Add pasta and feta, and then toss with pesto to coat. Serve at room temperature or after chilling.
Get Your Green on With These 20 Tasty Kale Recipes
http://www.brit.co/kale-recipes/
Kale Quinoa Patties
2 ½ cups cooked quinoa, cooled
4 cups kale, cleaned, deveined, chopped small
3 large eggs, beaten
1 tsp sea salt
½ yellow onion, diced small
½ cup chives, chopped
½ cup Parmesan, grated
2 cloves garlic, minced
¾ cup finely ground bread crumbs (use gluten free breadcrumbs to make this dish gluten free)
2 Tbsp olive oil plus more for frying
Combine quinoa, eggs, Parmesan, chives and salt in medium mixing bowl.
Heat 2 Tbsp olive oil in skillet on medium heat then sweat onions and garlic, approximately 3 minutes. Add kale to skillet and cook until kale is bright green and soft.
Add kale mixture to quinoa mixture, then add breadcrumbs and stir to combine.
Place clean skillet on medium heat and add enough oil to coat bottom of pan.
Form patties using ½ cup of quinoa mixture and place patties in skillet being careful not to splash hot oil or overcrowd the pan. Fry until golden brown on each side, approximately 5 minutes per side.
Remove patties, drain on paper towel and serve.
To store and prep your radishes
As soon as you get home, remove any elastic bands or ties and trim the greens from the radishes, using scissors or a sharp knife.
Store the greens and radishes in bags or in tea towels, wrapped loosely in the refrigerator.
Soak both the greens and radishes in a large bowl of cold water before serving -- both tend to be dirty.
Dry radishes well before serving; the greens can be somewhat damp before steaming or sautéing.
Greens that have yellowed should be discarded; greens that look tired can be revived in a bowl of cold water -- after 20 to 30 minutes, the greens should perk up; if they don’t, they’re probably beyond repair.
Radish Cucumber Salad from: http://www.valleynaturalfoods.com/recipe-items/radish-cucumber-salad/
Using seasonal fresh produce to make a simple, but delicious salad is sometimes just the thing to hit the spot on a hot, muggy day. Sweet radishes, crunchy cucumbers and a little bite from the radicchio all comes together nicely under the light lemon vinaigrette.
1/3 C. fresh lemon juice
Zest of 1 lemon
1 Tbsp. Dijon mustard
1 shallot, minced
½ tsp. sea salt
¼ tsp. fresh ground black pepper
¾ C. extra virgin olive oil
2 bunches red radishes, quartered
2 large cucumbers, diced
1 small head radicchio, shredded
½ bunch fresh parsley, chopped
1/3 C. grated Parmesan cheese
1. In a small bowl, whisk together the lemon juice, lemon zest, Dijon, shallot, salt and pepper.
2. Drizzle in the olive oil as you continue to whisk the vinaigrette, set aside.3. Place the radishes, cucumbers, radicchio, parsley and Parmesan cheese in a large bowl, drizzle with some lemon vinaigrette, and toss to coat adding additional vinaigrette to reach desired taste, serve immediately.
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