Grilled Fava Beans

I love Fava Beans!

For those of you who know me, you already know I love pretty much every food, which tends to dilute the phrase above.

So, just for good measure, I'd like to change it up today and say, "These are my favorite!"

Yesterday, Susan (volunteer extraordinaire) and I, visited Tom at Lone Hawk Farms and were given about 10 lbs. of Fava Beans to showcase this week at the LFM.

Fava beans are also referred to as Broad Beans. They have a fibrous outer pod, and an additional opaque cover over each bean. They are used extensively in Mediterranean and Italian cooking, and can be rather labor intensive. If you have a sous chef, then this will not be a problem. However, in the absence of such a helper, children and spouses make a nice stand in. My only word of warning, if your substitute sous chefs find out how great these little green darlings are, your yield will be significantly less.

Today, we will be grilling Fava Beans and presenting them as an appetizer. It's easy, it's unique, and everyone will be responsible for their own peeling.

Grilled Fava Beans

Fava Bean

Olive oil

Sea salt

Fresh ground pepper

Chopped herbs, or your favorite seasoning.

Heat your coals, gas grill or grill pan to medium high heat. Toss fava bean pods with a generous amount of olive oil. Place beans on grill, and turn only when they begin to char slightly. Remove each bean as it begins to color/char on both sides and place them in a large bowl and cover with aluminum foil. We want the beans to steam slightly, for about about 5 minutes. Once beans have steamed, add a generous amount of salt, pepper and herbs.

Note: Be generous with the seasonings, for the actual flavor of this dish does not penetrate the pod. The flavor is transferred to your fingers and the bean is seasoned as you peel and pop these into your mouth. Honestly, you may not even get a chance to sample them, because Chris and Susan will have pry them out of my hands before I sneak off to eat them all myself.

Another Note: We found that most of the grilled OUTER pods were edible! All you have to do after you remove the beans, is place the pod in your mouth and pull the pod through your teeth ( just as you would an artichoke). The only thing left will be the two strings on each side of the pod.

See you at the Market!

Chef Deb

Sauteed Spring Vegetable Orzo salad w/ goat cheese & spiced nuts

(I will post the photo later)

Market Orzo Salad w/ Sautéed Spring Greens, Goat Cheese & Spiced Nuts

2 cups pappardelle orzo, cooked according to directions, cool
2 Tbl olive oil
10 Asparagus spears, washed, peeled, and sliced into 1” pieces
2 cups baby Swiss chard, rinsed well
2 cups Aspen Moon Farms, Ruby Spinach or regular baby spinach
1 clove of garlic, smashed and minced (I grate mine with a microplaner)
1/3 cup spiced nuts, Chopped. (try Spice’s Cosmic Masala Pecans)
1/4 cup Haystack Coat Cheese, crumbled
Kosher Salt
Fresh Ground pepper

Dressing: choose your favorite from Corner Market or:
1 tsp. Dijon mustard
2 Tbl. Red wine vinegar
1/3 cup Extra Virgin Olive Oil
Whisk ingredients together, Salt and pepper to taste.

Put cooked cooled pasta in a large bowl, and pour your dressing over the orzo. Toss and set aside.

Heat a large pan over medium heat. Add olive oil, wait one minute then add asparagus and sauté for 4-5 minutes. Next, add garlic, Swiss chard, and spinach and sauté until the greens begin to wilt. Now add chopped nuts and mix thoroughly.

Pour sautéed vegetables over the orzo and stir until completely combined. Cool slightly. Taste and adjust seasonings, adding salt, pepper, vinegar or more oil if need.

To serve: I place additional ruby spinach on a plate, top with orzo salad, and small crumbles of goat cheese and a few last grounds of fresh pepper. Enjoy!

See you at the Market!

Chef Deb.

P.S. Today is our first official Farmer's Market Dinner.. The kitchen (at least the important part) came together nicely.  I will post before and after shots of all the work we did ourselves!

To My Sous Chef Kate: Your talent, skill, ingenuity and generosity is astounding.  Thank you, Thank you.