DANDELION AND FAVA PUREE RECIPE

Posted on by February 12, 2009

8 ounces skinless dry fava beans
1 pound dandelion greens
1 small bunch Italian parsley, washed and stemmed
1/2 cup extra virgin olive oil
Salt and pepper

Soak the fava beans in warm water for 4 hours. Drain the beans and place them in a pot with water to cover by 1 inch. Add salt and bring to a simmer over medium heat. Cook 45 to 60 minutes or until the beans are soft. Add more warm water if needed to keep the beans covered as they cook. Drain the beans. Place the beans in a food processor. Add parsley leaves and 1/4 cup oil. Process until smooth. Wash the dandelion greens and trim the stem ends. Cut the greens into bite size pieces. In a large pot of boiling salted water, cook the greens until tender. Drain the greens. In a large skillet, combine the remaining 1/4 cup oil and the dandelion greens. Add the fava puree and mix well. Season to taste with salt and pepper. Serve warm. Serves 6.

(from www.epicurean.com)

MOROCCAN BISSARA—or FRESH FAVA BEAN DIP

Posted on by February 12, 2009

1 to 1-1/2 lbs. fresh fava beans, shelled, peeled if large
3 tbs. fresh lemon juice
2 tsp. minced fresh flat-leaf parsley
1/2 tsp. ground cumin
4 tbs. extra-virgin olive oil
1/4 tsp. salt
pita wedges, raw carrots, or crackers for serving

Fill a medium saucepan with water and bring it to a boil. Blanch the beans for 2 or 3 minutes. Drain, reserving 3 tablespoons of the cooking liquid. Peel if the beans are large. In a blender or food processor, combine half the beans, the reserved liquid and the lemon juice. (Add more liquid if you prefer a thinner dip.) Process, scraping down the sides with a spatula, until the mixture is fairly smooth. Add the remaining beans and the oil, and process until smooth. Transfer to a serving bowl and stir in the salt and cumin. Sprinkle with the parsley. Serve with pita bread, vegetables, or crackers for dipping.

(from Capay Organic Farm CSA “Farm Fresh To You” website)

FAVA BEAN SALAD

Posted on by February 12, 2009

1 lb. Fava beans, shelled
2 spring onions, finely sliced
1/4 cup extra virgin olive oil
2 cloves garlic, finely chopped
2 tablespoons vinegar
1/2 teaspoon salt
1 tablespoon parsley OR cilantro
pinch ground pepper

Boil the beans in slightly salted water until tender. Drain and cool. Blend oil and vinegar together with salt and pepper. Stir in onion and garlic. Place Favas in serving dish and pour oil and vinegar dressing over them. Sprinkle with chopped herbs.

(from Capay Organic Farm CSA “Farm Fresh To You” website)

FAVA BEAN AND SPRING VEGETABLE SOUP

Posted on by February 12, 2009

1 tablespoon olive oil
2 large leeks or scallions (white and pale green parts only), thinly sliced (about 3 cups)
1/2 cup chopped peeled carrot
4 1/2 cups stock
2 cups shelled fresh fava beans (from about 2 pounds unshelled)
5 ounces green beans, trimmed, cut into 1-inch pieces
8 ounces asparagus, tough ends trimmed, spears cut diagonally into 1-inch pieces
2/3 cup thinly sliced fresh basil
Freshly grated Parmesan cheese (optional)

Heat oil in heavy large saucepan over medium heat. Add leeks and carrot; sauté until vegetables are tender but not brown, about 8 minutes. Add broth and bring to boil. Add favas and green beans and simmer until almost tender, about 8 minutes. Add asparagus and 1/3 cup basil and simmer until all vegetables are very tender, about 7 minutes longer. Season soup with salt and pepper. Stir in 1/3 cup basil. Ladle soup into bowls. Serve, passing Parmesan separately, if desired.

(from Bon Appétit, May 2000)

EGYPTIAN BEAN AND VEGETABLE SOUP / also called "Ful Nabed"

Posted on by February 12, 2009

1 cup chopped onions
2 garlic cloves, pressed
1/4 cup olive oil
1 tsp. ground cumin seeds
1 1/2 tsp. sweet Hungarian paprika
1/4 tsp. cayenne
2 bay leaves
1 large carrot, chopped
1 cup chopped fresh tomatoes
3 1/2 cups vegetable stock
2 cups cooked fava beans
1/4 cup chopped fresh parsley
3 tbs. fresh lemon juice
Salt and freshly ground black pepper to taste
Fresh mint leaves (optional)

In a large soup pot sauté the onions and garlic in the olive oil until the onions are translucent. Add the cumin, paprika, cayenne, bay leaves, and carrots and cook on medium heat for 5 minutes. Stir in the chopped tomatoes and vegetable stock and simmer until the carrots are tender, about 15 minutes. Finally, add the cooked fava beans and the parsley and lemon juice. Add salt and pepper to taste. Ful Nabed can be served with pita bread and garnished with fresh mint leaves.

(from Sundays at Moosewood)

FAVA BEAN, HERB, AND WAX BEAN SOUP WITH FRIED PITA BREAD

Posted on by February 12, 2009

3 c. vegetable stock or light chicken stock
1 c. shelled fava beans, about 1-1/4 pounds pods
5 slender leeks, thinly sliced
1 small onion, finely diced
1 garlic clove, crushed
12 wax, or other fresh beans, cut into 2-inch lengths
1 small zucchini, thinly sliced
1/4 c. chopped parsley
1/4 c. chopped cilantro
2 Tbs. slivered mint leaves
sea salt and freshly ground pepper
1 pita bread
2 Tbs. olive oil

Heat the stock. Add the fava beans, if they’re small, along with the leeks, onion, garlic, and wax beans. (If the fava beans are large, blanch them separately for 1 minute, then peel, and add them to the soup with the zucchini.) Bring to a boil, then lower heat and simmer, covered, for 12 minutes. Add the zucchini, simmer for 10 minutes more, and then stir in the herbs. Taste for salt and season with pepper. Turn off the heat and allow the soup to rest so that the herbs can infuse the broth. Meanwhile, cut or tear the pita bread into small pieces and fry in the olive oil over medium-high heat until crisp and golden. Serve the soup with several pieces of bread floating in each bowl. Serves 2 to 4.

(from Local Flavors, by Deborah Madison)

EGGPLANT TOMATO CHUTNEY

Posted on by February 12, 2009

1 med. onion, chopped (about 1/2 cup)
2 cloves garlic, crushed
1 med. eggplant, pared and cubed
1/2 tsp. salt
2 med. tomatoes, chopped
1/4 c. chopped fresh Italian parsley
1/4 c. currants
2 Tbs. tarragon vinegar

Heat oil in 12” skillet over medium heat. Cook onion and garlic in oil about 2 minutes. Stir in eggplant and salt. Cook over medium heat 15 minutes, stirring occasionally. Add remaining ingredients. Cook 15 minutes longer, stirring occasionally, until vegetables are soft and no excess liquid remains. To Microwave: Place onion, garlic and oil in 3-quart microwavable casserole. Cover tightly and microwave on high 3 to 4 minutes or until onion is softened. Add eggplant and salt. Cover tightly and microwave 3 minutes. Add remaining ingredients. Cover tightly and microwave 3 to 5 minutes longer or until vegetables are soft. Let stand 5 minutes. Serve with slotted spoon. Great spooned over a main dish, served on crackers etc.

(from Capay Organic Farm CSA “Farm Fresh To You” website)

PROVENCALE HERO

Posted on by February 12, 2009

2 tablespoons EACH water & lemon juice
2 tablespoons balsamic vinegar
1 tablespoon minced fresh rosemary
2 teaspoons dried Italian seasoning
6 (1-oz.) slices mozzarella cheese
1-1/2 cups cubed yellow squash
1 loaf French bread, cut lengthwise
2 tablespoons olive oil
1/2 teaspoon pepper
2 garlic cloves, minced
1 cup cubed tomato
3/4 cup cubed zucchini
1 cup cubed red bell pepper
2 cups cubed peeled eggplant

Preheat oven to 425 degrees. Cut cubed vegetables into 1-inch cubes. Combine water, lemon juice, vinegar, rosemary, Italian seasoning, oil, pepper & garlic in a bowl; stir. Add eggplant, squash, pepper & zucchini; toss. Place mixture in pan. Bake 20 minutes, stir often. Combine roasted vegetables & tomato; toss. Put vegetable mixture on bottom half of loaf, top with cheese slices & top half of loaf. Place loaf on pan & bake until cheese melts. Cut into 6 pieces.

(from Capay Organic Farm CSA “Farm Fresh To You” website)

EGGPLANT STEAKS WITH SALAD OF ROASTED PEPPERS, OLIVES, FETA AND GARBANZO BEANS

Posted on by February 12, 2009

2 large red bell peppers
1/2 cup drained canned garbanzo beans (chickpeas)
1/2 cup brine-cured black olives (such as Kalamata), pitted, halved
4 ounces feta cheese, crumbled
2 tablespoons chopped fresh oregano
1/4 cup balsamic vinegar
2 tablespoons minced garlic
4 teaspoons soy sauce
1/2 cup olive oil
1 1 1/2-pound eggplant
Fresh oregano sprigs
4 6-inch-diameter pita breads, cut into wedges, lightly toasted

Char bell peppers over gas flame or in broiler until blackened on all sides. Enclose in bag; let stand 10 minutes. Peel and seed peppers. Cut into 1/2-inch pieces. Transfer to large bowl. Add beans, olives, cheese and chopped oregano; toss to combine. Season salad with salt and pepper. Whisk vinegar, garlic and soy sauce in small bowl. Gradually whisk in oil. Season dressing with salt and pepper. Preheat broiler. Cut six 1/2-inch-thick lengthwise slices from center of eggplant. Arrange eggplant on baking sheet. Brush both sides of eggplant with some of dressing. Sprinkle with salt and pepper. Broil until golden, about 2 minutes per side. Place 1 eggplant slice on each plate. Spoon salad over. Drizzle with dressing. Garnish with oregano. Serve with pita.

(from Bon Appétit, September 1997)

COUSCOUS WITH TOMATO EGGPLANT SAUCE

Posted on by February 12, 2009

1 medium onion, chopped
1 tsp. olive oil
2 cloves garlic, minced
1 eggplant, skin on, diced
1 green pepper, cut julienne
2 c. chopped fresh tomatoes
salt and black pepper to taste
1/4 tsp. paprika
1/4 tsp. dry basil, rosemary, & oregano
1/4 c. minced fresh parsley
1 c. water
1 lb. couscous

Cook onion until golden in olive oil in skillet over medium-high heat, about 4 minutes. Add the garlic and cook about 1 minute. Add eggplant and green pepper; cook and stir 10 minutes. Add tomatoes, salt, pepper, paprika, herbs, and water; stir. Bring to a boil, reduce heat, cover and simmer 30 minutes, stirring often. Mash eggplant, then cook 30 minutes more. Cook couscous according to package directions. Serve sauce over hot couscous. Serves 6.

(from Farm-Fresh Recipes, by Janet Majure)