Fava Bean, Asparagus, and Green Bean Salad

Everyone should have the problems currently plaguing me.  Fava beans and asparagus running ramped in our garden along with an over stuffed freezer.  Lucky for me I came across the perfect recipe at Serious Eats web site that helped solve my problem.  Simple and umm umm good, what could be finer?

Fava Bean, Asparagus, and Green Bean Salad

from Seriouseats.com

adapted

1/2 cup shelled, blanched, and peeled fava beans

1/2 cup 1-inch lengths of asparagus 

1 cup haricot vert or trimmed green beans ( I used frozen)

dressing

1/2 generous tablespoon Dijon mustard

3/4T lemon juice

3/4T balsamic vinegar

3T good olive oil

sea salt and freshly ground pepper to taste

~ bring a pot of salted water to boil

~ peel open the fava bean pods and remove the beans

~ blanch for 2 minutes in boiling water at the one minute mark add the asparagus

~ then remove and cool quickly

~ split open the pods to reveal the bright green beans inside ( I did about half because I found this tedious)

~ follow the instructions on the frozen beans package to cook

****side note- since my fava beans and asparagus were just picked they only required the short cooking time above.  The original recipe continues with the further cooking as follows...They did not use frozen green beans.

~ add the green beans to the boiling water and cook for a minute or so. Follow with the asparagus for an additional minute, then add the fava beans. Cook until softened but not limp, then drain and plunge everything into an ice bath.

Dressing

~ put all ingredients in a glass and whisk

~ pour and toss over vegetables

from the garden: fava beans, asparagus, lemon and thyme

Beets and Carrots in a Lime Vinaigrette

side side succulent side -- love it-- the color and variety.  Although my kids picked, they ate vegetables.  Score one for the Mom. Another fast and easy dish to add to the repertoire.

Beets and Carrots in a Lime Vinaigrette

from Moosewood Collective

Sundays at Moosewood Restaurant

2 medium organic beets peeled and cubed
2 medium organic carrots cut
1 cup frozen organic peas
1 medium organic cucumber cubed
dressing
6T safflower oil
3T fresh lime juice
2T chopped fresh cilantro
1 small head of minced garlic
salt and freshly ground pepper to taste

~ lightly steam the beets, carrots and peas in separate batches until tender
~ mix them in a large bowl
~ add cucmber
~ combine the dressing ingredients
~ toss the vegetables with the dressing and chill

Borscht Beets

I really like the earthy taste of beets.  This recipe I found overwhelming acidic.  Perhaps you might enjoy this lusty astringent dish.

Borscht Beet

from Sara Moulton Cooks at Home

2 pounds beets scrubbed tops removed
1 1/2 kosher salt
1/3 cup balsamic vinegar
1t sugar
1t caraway seeds
1/2 small red onion sliced paper thin
1 cup low fat yogurt
1T chopped fresh dill
additional salt and freshly ground pepper


~ place beets in large sauce pan and add enough cold water to cover
~ add 1t salt and bring to boil over high heat
~ reduce heat to medium high and simmer until tender 45-50 minutes
~ while beets cook combined 1/2t salt , vinegar, sugar and caraway seeds with the onion in a small saucepan and bring to a boil and remove from heat
~ remove the beets from the water and set aside until cool enough to handle
~ peel, slice thin and toss with onion mixture and stir in yogurt and dill
~ season with salt and pepper

Roasted Lemon Potatoes

I love potatoes.  The other adult in the house likes rice. I trump since I cook.  The little people like both.   

Even with the winter chill, my herbs and citrus are bountiful.  Nothing is better than walking outside to pick my ingredients.  Exciting gardening news for me, the little green house is up and filled with herbs, vegetables and flowers.

 

fresh oregano

freshly picked meyers lemon

Roasted Lemon Potatoes

from Sara Moulton Cooks at Home

adapted

2 pounds organic red potatoes cut into cubes

1/4 cup fresh lemon juice

1T chopped fresh oregano

3T chopped fresh parsley

1/4 cup or less extra virgin olive oil

freshly ground pepper and kosher salt

~ preheat oven 450

~ cut and soak potatoes

~ drain and dry potatoes

~ toss with lemon juice and let sit 5 minutes or more for brighter lemon flavor

~ add oregano, parsley, olive oil, salt, and pepper to potatoes and toss

~ transfer to a shallow baking dish

~ roast stirring occasionally until golden brown about 35 minutes

~ serve hot

I thought this dish was better the next morning as hash browns.

French Fries Nuked and Baked

Rain, rain come this way please....  We love the rain and rush outside at the first drop dressed in galoshes and shorts.  Perfect for those rainy days...fries by the fire.

The most awesome chopper.  Unfortunately, most stores not longer carry it but a poor imitation.

Large Steak Fries Baked Not Fried

from ME

mix of red and russet organic potatoes (whatever you need/like)  Leave the skin on

salt

olive oil

~ preheat oven 500

~ grease baking sheets with a small amount of olive oil

~ place baking sheets in oven

~ cut fries

~ soak fries to pull out starch 

~ dry fries (I use my salad spinner)
~ toss fries with a bit of olive oil about 1T or 2T and 1t or more garlic powder (adjust to your taste)

~ microwave on baked potato mode (1,2 or 3 depending on amount, but less is more)

~ put fries on hot baking sheet, single layer

~ bake about 20 minutes

~ flip fries once for browning

~ perfect fries: soft on the inside and crispy outside

If you have more time and don't do things at the last minute like me...you can skip micro and just bake forever or it just seems that way.