Cheesy grits topped with a mix of spring vegetables sautéed with shallots in butter. A soft poached egg tops the whole mix.
'fava beans' on Serious Eats
Sweet and nutty, briefly blanched and peeled favas are tossed with salty bits of crumbled young pecorino and drizzled with olive oil. Simple? Well sure, but this snack is really all about the simplicity and goodness of the ingredients.
Fava beans are sweet, tender, and pleasantly starchy. When they're coated with a slick of olive oil, vinegar and garlic bits, the contrast between the sharp dressing and the mild greenness of the beans is really wonderful.
Though it initially looks like a super healthy plate of food, this dish actually reminded me the most of a proper English breakfast. Just think about it: you have your bacon, eggs, tomatoes, peas, toast, and beans (albeit the green kind). Sure, you're missing the sausage, but the feeling is the same. There's a lot of green on this plate, but it's a hearty meal. Just about everything is cooked in some kind fat.
I usually think of roast chicken as a comforting winter meal, especially when served with potatoes that have cooked in all the glorious chicken fat. But there is no doubting that this recipe from Cooking with Daniel Boulud is a spring dish. There is no other time of the year when the combination of morels, fava beans, and small new potatoes would taste so good.
[Photograph: Max Falkowitz] This is one of my go-to spring recipes. While asparagus, morels, and ramps tend to get all the attention, broad (fava) beans languish in obscurity, a shame given their grassy flavor, hearty texture, and the distinction of...
With so many spring and summer vegetables available—fava beans, corn, shelling peas, zucchini—I wanted to try them all. That's when inspiration hit in the form of succotash. A perfect way for all the vegetables to play along, each combined in a skillet and simmered with a little milk until al dente and tossed with slivered basil.
Linguine with Fava Beans, Garlic, Tomato, and Bread Crumbs from The Frankies Spuntino Kitchen Companion & Cooking Manual by Frank Falcinelli and Frank Castronovo is less of a recipe and more of a template for incorporating spring and summer vegetables into a quick and very satisfying pasta. Fresh pasta is great in pretty much any preparation and when you match it with a perfect tomato sauce studded with freshly shelled beans it's pretty hard to beat.
The combination of flavors and textures in this salad keeps it interesting: just-soft grilled zucchini, al dente fava beans, the garlicky crunch of homemade croutons, and the salty crumble of Parmesan cheese.
These Egg Noodles with Fava Beans, Leeks, and Morels from Edible: A Celebration of Local Foods by Tracey Ryder and Carole Topalian is a fresh take on pasta primavera for all of us who have relegated the 1980s-popular dish to the dusty halls of dishes that have gone out of fashion. It's a plate of pasta that brings together all of the wonderful vegetal elements of spring and pairs them with just the right amount of butter, cream, and pasta.
This is the story of the ugly duckling. I wrote last week that I was a vegetarian growing up, and this is how it happened. One night, I was staying at my father's house, and he had already gone to...
I found this recipe for pasta with fava beans, red bell pepper, and bacon at Blue Kitchen, which is written by a fellow Chicagoan, while searching for ways to use fava beans. This dish marries the herbal notes of the...