Pea and fava bean pasta with mint and ricotta

by Sarah Steimer

The ricotta and Parmesan mixture was really spectacular, and it was light enough to keep this dish’s fresh spring appeal. I know it’s almost June, but I’m still riding happily along with spring flavors and produce.

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Fava bean salad over sliced fennel

by Sarah Steimer

Fava beans, fennel and mint aren’t flavors a lot of people are necessarily comfortable with – particularly all mixed together. Make sure you have a willing crowd, or a back-up dish.

• 1/2 cup whole or sliced almonds
• 1/4 cup extra-virgin olive oil
• Coarse salt and freshly ground pepper
• 3 pounds fresh fava beans, shelled OR 3 pounds frozen
• 2 tablespoons lemon juice
• 2 ounces Parmesan cheese, cut into small chunks (1/2 cup)
• 2 tablespoons finely shredded fresh mint
• 1 small head fennel, very thinly sliced, then coarsely chopped

Sauté the almonds in a small pan over low heat until they begin to brown. Remove from the pan and, if whole, chop into smaller pieces. Set aside.

Not sure about all the dainty flavors? Add some crumbled bacon.

Bring a large pot of water to a boil and blanch the shelled fava beans (or defrost the frozen beans) for about 2 minutes. Immediately submerge the beans in a bowl of ice water after blanching or defrosting to stop the process. Pop the beans out of their skin.

Whisk together the olive oil, lemon juice, salt and pepper in a medium bowl. Add almonds, fava beans, cheese and mint, toss to combine.

Place the bean salad over a handful of the fennel on each plate. Serve with a slice of toasted bread.

Makes four servings.

Recipe from: Martha Stewart

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Meatless Monday: Falafel in pita pockets with tahini-lemon dressing

by Sarah Steimer

This was the first time I’ve ever cooked with fava beans. I still have a lot left over in the freezer, so any recipe suggestions would be greatly appreciated!

• 1 cup cooked fava beans
• 1 cup chickpeas (from a can)
• 3 cloves garlic
• 1/2 medium onion, chopped (about 1/2 cup)
• handful fresh parsley, chopped
• 1 lemon, juiced and zested
• 1 teaspoon baking powder
• 2 tablespoons ground cumin
• 1 tablespoon ground coriander
• salt and pepper, to taste
• 1/4 cup whole wheat flour
• 2 tablespoons olive oil

Place the beans in a food processor and pulse until they are crumbled, but not mushy. Add the garlic, onions, lemon juice and zest, spices, parsley, baking powder, salt and pepper. Pulse until just combined.

Transfer mixture to a bowl and add flour a little as a time, only using as much as needed. The mixture should stick together but not be dry.

Drizzle olive oil on a baking sheet or glass dish. Form mixture into balls or patties, each slightly larger than a golf ball and place on the sheet about an inch or so apart.

Bake at 425 degrees for 20 minutes, flip and bake another 15 minutes, until falafel are browned on both sides and crispy on the outside.

Makes 12 pieces of falafel.

For the dressing

• 1/2 cup tahini
• 3 lemons, juiced and zested
• 1 tablespoon toasted sesame oil
• 1/4 cup chopped parsley
• 2 scallions, chopped
• 1 large clove garlic, minced
• 1 teaspoon sriracha (optional)
• up to 1/2 cup water
• salt and pepper to taste

Combine all ingredients in a food processor or mix by hand. Refrigerate.

Serve the falafel in a pita pocket with the dressing, spinach or lettuce, tomato and cucumber slices.

Recipe from: SparkRecipes

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