Our most recent CSA share included:
Summer squash: Zucchini/ Pattypan (choice)
This week’s recipes are for:
Fava Beans with Bitter Greens: Fave e Cicoria [beans, maybe the arugula]
Fava Bean Dip with Caramelized Onions [beans]
Scalloped Green Tomatoes [tomatoes]
Savory and Sweet Spaghetti Squash [spaghetti squash]
Torn Pasta with Zucchini and Arugula [zucchini, arugula]
The sight of the fava beans on the CSA table made my day. They remind me of a few months I spent living in Italy several years ago. A friend would make Fave e Cicoria (Fava Beans with Bitter Greens). It was sublime with some crusty bread. There are tons of other options for the favas. If you have a recipe for fava beans that you especially love, will you share it?
Fave e Cicoria
Source: Recipe is Mario Batali’s http://www.foodnetwork.com/recipes
- 1/2 pound dried peeled fava beans, soaked overnight
- 1/4 cup extra-virgin olive oil, plus 1/4 cup
- Freshly ground black pepper
- 1 pound bitter greens, like black kale (cavolo nero), dandelion, or chicory
- 6 (1-inch) slices crusty peasant bread, grilled or toasted
Drain the fava beans and place in a large saucepan. Add enough water to cover the beans. Cover the pot, and cook over medium-high heat. Skim the foam that rises to the top once the water boils. Once there is no more foam, add a generous pinch of salt and cook the beans, stirring occasionally, for about 1 hour, or until they have dissolved into the water and have taken the consistency of clotted cream. You may have to add more boiling water to keep beans from scorching. Using a hand-held electric mixer, beat in 1/4 cup olive oil and adjust the seasoning with salt and pepper, to taste. Transfer to a serving bowl.
While the beans cook, rinse the greens in water, then place them in a large saucepan over high heat and cook them, in the water that clings to their leaves, adding a little more water, if necessary, to prevent scorching. Once they are very tender, remove from the pan to a strainer and squeeze out excess water. Place in a serving dish and toss with the remaining 1/4 cup of olive oil and salt and pepper, to taste.
Serve the greens and fava puree together with the bread.
Fava Bean Dip with Caramelized Onions
- 1 bag (about 3 cups) of dried fava beans~ soaked, rinsed, skinned, rinsed and finally cooked
- 1/3 cup Olive oil
- 1/3 cup lemon juice
- 2 cloves of garlic, crushed
- 1 tbsp cumin
- 1 1/2 tsp sea salt
- 1 medium sized onion (or as many as you would like), sliced
- Earth Balance margarine for cooking
- 1/2 tsp cayenne pepper
- paprika for garnish
To cook fava beans, soak them for about 8 hours. After they have soaked, rinse and de-skin them.
Next, rinse them again and place them into a pot and cover them with water. Make sure there is at least an inch of water above the beans.
Bring to a boil, then reduce heat to low and simmer for about 40 minutes to an hour, or until tender. Be sure to scoop off any foam from the top that accumulates while cooking. Drain and then rinse the beans in cold water.
Set beans aside and place your onions in a small frying pan and add about 2 tbsp (or more!) of Earth Balance. I cook them first on medium until nice and golden, and then I reduce the heat and cook until caramelized. They should be soft and sweet when ready.
Now, place beans, lemon juice, crushed garlic, cumin, salt and cayenne pepper into a food processor and blend until smooth.
Top with caramelized onions and paprika and you’re done! Eat at room temp or chill in fridge for about an hour.
Scalloped Green Tomatoes
A garlic clove
Butter for the gratin dish
Green tomatoes, if small, allow 1 – 2 per person
Salt & pepper
Cream or half ‘n’ half (half milk, half cream)
Freshly grated Parmesan
Preheat oven to 350F or 375F. Rub the gratin dish with the cut side of a garlic clove. Grease well.
Slice tomatoes thinly and arrange a first layer in the gratin dish. Season with salt and pepper, top with a little Parmesan, drizzle with cream. Repeat until dish is filled. Bake for 45 – 60 minutes, until tomatoes are cooked. Serve immediately. Enjoy!
Savory and Sweet Spaghetti Squash
1 medium spaghetti squash
1 cup fresh or frozen corn
Parsley, for garnish
2 tablespoons Vegenaise
1 tablespoon Dijon mustard
1 tablespoon tamari
2 tablespoons nutritional yeast
1 tablespoon lemon juice
Cut squash in half and place in a casserole dish with 1/2 inch of water. Bake at 350 degrees F for about 35 minutes until the center of squash is soft. Whisk together sauce ingredients in a small bowl. Cool squash to where you can handle it. Scrap out seeds gently, not taking away any of the squash “noodles”. Scrap the rest of the squash into a medium bowl and toss with corn and dressing. Garnish with parsley and serve immediately.
Torn Pasta with Zucchini and Arugula
In this easy-to-prepare dish, the lasagna noodles are broken into large pieces before cooking so they resemble rustic torn pasta. A mandoline is ideal for cutting the zucchini into thin, even strips.
- 4 zucchini
- 1/4 cup extra-virgin olive oil
- Salt, to taste, plus 1 Tbs.
- Freshly ground pepper, to taste
- 1/2 lb. lasagna noodles
- 1 cup tomato pasta sauce
- 2 cups arugula, washed and dried
- 1/2 cup grated Parmigiano-Reggiano cheese
Using a mandoline or a knife, slice the zucchini lengthwise into 1/8-inch strips. Transfer to a large bowl. Drizzle with 2 Tbs. of the olive oil, season with salt and pepper and toss to coat evenly.
Preheat a grill pan over medium-high heat. Working in batches, arrange the zucchini strips on the pan and cook for 1 to 2 minutes. Turn the zucchini over and cook until tender but not too soft, 1 to 2 minutes more. Transfer to a plate and cover loosely with aluminum foil.
Bring a large saucepan three-fourths full of water to a boil over high heat. Break the lasagna noodles into large, uneven pieces. Add the 1 Tbs. salt and the noodles to the boiling water and cook according to the package instructions.
Meanwhile, in a small saucepan over medium heat, warm the tomato pasta sauce. Drain the pasta and transfer to a large bowl. Drizzle with the remaining 2 Tbs. oil and toss to coat evenly. Add the zucchini, arugula and 1/4 cup of the cheese and gently toss together, being careful not to tear the zucchini strips. Transfer to individual pasta bowls, drizzle the tomato sauce over and around the pasta and sprinkle with the remaining 1/4 cup cheese and serve.