Good Recipes from Friendly Eaters
Marinated Fava Beans
about.com
2 lbs. fava beans 1/4 tsp. freshly ground pepper
1 Tbsp. minced shallot 2 Tbsp. extra virgin olive oil
1 Tbsp. red wine vinegar 2 Tbsp. minced chives
1/2 tsp. salt
Shell, blanch, and re-shell fava beans. You should have about 1 cup fava beans. In a medium bowl combine shallot, vinegar, salt, and pepper. Let sit 10 minutes. Slowly whisk in oil. Toss with fava beans, cover, and chill for at least 1 hour. To serve, stir in chives and use a slotted spoon to transfer beans to a small serving plate, an antipasto platter, or on top of a simple green salad. From about.com, by Molly Watson.
| Print article | This entry was posted by Danielle on July 29, 2011 at 5:00 am, and is filed under Appetizer. Follow any responses to this post through RSS 2.0. You can skip to the end and leave a response. Pinging is currently not allowed. |
No comments yet.
Dish of the Week: Lemony Potato Avocado Salad
about 2 months ago - No comments
1 pound potatoes, diced 2 tablespoons extra-virgin olive oil 2 tablespoons fresh lemon juice 1 teaspoon finely grated fresh lemon zest 3 tablespoons minced fresh chives 1 firm-ripe avocado In a saucepan cover potatoes with salted cold water by 1 inch and simmer, covered, until tender. Drain potatoes in a colander and quarter. In a
Shallot-Kale Strata
about 3 months ago - No comments
1 loaf of ciabatta (or any type of bread that will fill a 9×13″ pan full of bread cubes) 3 cups whole milk 6 eggs 1 tsp dry mustard 1/8 tsp hot red chili powder 1 shallot, minced 1 bunch kale Sea salt & fresh ground pepper 1/2 cup cheese, shredded 3 Tbsp butter Cut
Avocado and Grapefruit Salad
about 3 months ago - No comments
3 1/2 teaspoons white grape juice 2 1/2 teaspoons apple cider vinegar 2 tablespoons fresh lemon juice 2 tablespoons minced shallot 1/4 cup walnut oil 1/4 cup olive oil Fine sea salt 8 large butter lettuce leaves 1-2 ripe avocados, thinly sliced 2 large grapefruits, all peel and white pith cut away, seg-ments cut from
Golden Beets and Brussels Sprouts
about 4 months ago - 1 comment
2 medium sized golden beets 10 brussels sprouts 1 shallot, peeled and sliced Olive oil 1 Tbsp fresh thyme, chopped (can substitute a 1 teaspoon of dried thyme) 2 Tbsp almond slivers, toasted Salt and freshly ground pepper The beets take the longest to cook so start them first. Either boil them in water in
Roasted Fingerling Potatoes with Chive Pesto
about 4 months ago - No comments
1 1/2 lb. fingerling potatoes, halved lengthwise 1 Tbsp. plus 1/2 cup olive oil Salt and freshly ground black pepper 1/2 cup (packed) chopped fresh chives, plus more for garnish 1/2 cup chopped flat-leaf parsley 2 Tbsp. slivered almonds, chopped walnuts, or pine nuts 1 garlic clove 2 tsp. fresh lemon juice Preheat oven to
Brussels Sprouts with Sherry-Asiago Sauce
about 5 months ago - No comments
1 pound Brussels sprouts, trimmed and halved 1 tablespoon extra-virgin olive oil 2 tablespoons minced shallot 1 tablespoon all-purpose flour 2/3 cup low-fat milk 2 tablespoons sherry 1/3 cup finely shredded Asiago cheese 1/8 teaspoon salt Freshly ground pepper, to taste Place Brussels sprouts in a steamer basket and steam in a large saucepan over
Carrot and Parsnip Puree
about 6 months ago - No comments
2 tablespoons unsalted butter 1 teaspoon extra-virgin olive oil 4 medium parsnips, peeled and cut into 1/2-inch dice 1 bunch carrots, peeled and cut into 1/4-inch dice 1/2 small onion, coarsely chopped 1 clove garlic, coarsely chopped 1/2 cup homemade or low-sodium canned chicken stock For the Garnish: Salt and freshly ground black pepper, to
Beets with Shallot-Tarragon Vinaigrette
about 6 months ago - No comments
4 cups beets, cubed 2 tablespoons shallot, finely chopped 1 clove garlic, finely minced 1 tablespoon walnut oil 2 tablespoons white wine vinegar 1 tsp tarragon Pour an inch of water in a microwave safe bowl and add beets. Cook on high for 20 – 25 minutes until beets are tender. Mix remaining ingredients in
Golden Beet and Sunflower Salad
about 7 months ago - No comments
I bunch golden beets (with greens) 1/2 cup raw (not roasted) sunflower seeds 2 tablespoons finely chopped shallot 2 1/2 tablespoons cider vinegar 3/4 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon sugar 3 tablespoons extra-virgin olive oil 6 oz sunflower sprouts or baby mesclun Put oven racks in lower third and middle of oven
Creamy Fennel Soup
about 7 months ago - 1 comment
1 lb potatoes 1 medium fennel bulb, chopped 3 tablespoons unsalted butter 2 cups (plus more for thinning) of low-fat chicken or vegetable broth 4 oz low-fat cream cheese, cut into 4 squares 1 tablespoon lemon juice salt and freshly ground pepper 1 tablespoon chopped fresh chives Melt the butter in a medium pan over
