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

Braised Lamb with White Beans and Aromatic Vegetables

Four out of five finicky eaters enjoyed this meal.  Surprisingly, all the young'ins gobbled this meal up.  Time is a luxury, I just don't always have...thank goodness for the pressure cooker.  Of course I did not pre-soak the beans over night.  This is where the pressure cooker is golden.  As you can see in the photo, I slightly under cooked the beans since they would continue cooking in the oven.

 

pressure cooked beans

 roasted vegetables and fresh herbs

 

rosemary growing in our garden

 

beans and vegetables so very very good

Pressure Cooker Great North Beans

2 1/2 cups great north beans
8 1/2 cups water
3T oil

~ put all items in pressure cooker
~ bring pressure cooker to high
~ maintain pressure for 18 minutes
~ turn heat off
~ allow pressure to release naturally

Braised Lamb  with White Beans and Aromatic Vegetables

from Maria Helms Sinskey's

The Vineyard Kitchen

adapted

10 medium organic carrots
4 organic celery stalks
1 large sweet onion
8 garlic cloves
5T extra virgin olive oil
sea salt and freshly ground pepper
1 14oz can organic chopped tomatoes in their juices
6 sprigs italian parsley
12 fresh thyme springs
2 2" fresh rosemary
precooked beans
3 large lamb steaks
one bottle of dry white wine (two buck chuck pinot grigio)

~ preheat oven 450
~ wash and trim carrots and celery cut into 1/2" pieces
~ peel and cut onion into thin slices
~ peel and trim, cut garlic in half
~ place vegetables in roaster and toss with 2T olive oil, salt and freshly ground pepper
~ roast in preheated oven 30-40 minutes, stir occasionally
~ remove pan from oven and place on stove so you can add other ingredient before placing back in oven
~ add to roaster can of tomatoes with juices, herbs and half of the beans
~ heat large cast iron skillet over medium high heat
~ add 2 T olive oil
~ season lamb with salt and pepper
~ sear on both side until browned (turn with kitchen tongs)
~ remove lamb from pan and place on top of vegetables
~ pour oil left in pan into roaster
~ add wine to skillet and bring to boil then simmer until reduced by half
~ pour wine into roasting pan over the lamb as well as any brown bits
~ cover toaster with lid or aluminum foil and place in preheated oven for 20 minutes
~ remove lamb, 1/4 vegetables and all of the liquid from roaster and place in pressure cooker
~ cook in pressure cooker high 18 minutes maintain high heat
~ allow to pressure to release naturally
~ serve with extra beans (my youngest favorite) on the side