spring fava beans with pesto & brown rice spirals

every time i think about what to cook in the spring time (yipee! loooonger days, warmer days, brighter days, and…more fresh local produce days) i seem to think greeeen food! right now there’s nothing that makes my mouth water more than minimally processed fresh green produce in our meals. that’s why when i came across the beautifully glistening fava (broad) beans at the market yesterday i couldn’t wait to add them to our dinner menu. these beans were particularly tender, so i decided to boil the larger ones in their skins as an appetizer served with lime and angelica seeds, and use the smaller ones in a quick and easy brown rice pasta dressed with home made lemony pesto (the basil is looking/tasting amazing at the moment). the trick to double peeling these beans (relatively) easily is to remove them from the outer skin (or pod) and quickly boil them in water for just a few quick minutes (5-7) before popping them out of their inner skins by pressing lightly on one end. i’m not sure about you, but i find these types of tasks oddly relaxing and get through them rather quickly (alternately you can purchase double peeled frozen fava beans at most middle eastern markets). having tasted (and consumed way more than intended) the dish last night, i urge you to make some before the season is over-it will be sure to please your taste buds! Continue reading
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brown rice pasta with heirloom tomatoes & arugula

this is a quick, easy, and healthy meal that comes together in 20 minutes or less and really satisfies. a rough chop of the tomatoes and arugula goes in to a bowl and is bathed (and cooked) with sizzling hot aglio olio flavored with bell peppers. add the cooked brown rice spirals, give it a quick toss, and you have a lovely meal. so simple. so good.

 

ingredients to serve 4:
  • 4 large ripe heirloom tomatoes, cubed (or about 2 cups baby heirloom tomatoes-i also used a couple of ripe roma tomatoes)
  • 1 large bunch (1 to 1.5 cups) fresh organic arugula, chopped
  • sea salt & cracked pepper to taste
  • 3-4 cloves garlic, crushed
  • 1 bell pepper, cubed
  • 2-3 tbs extra virgin olive oil
  • 1 tsp dried oregano
  • 2 cups brown rice pasta spirals (gluten free)

while you are cooking the brown rice spirals per package instructions,  combine chopped tomatoes, arugula, oregano, sea salt, and cracked pepper (or red pepper flakes) in a bowl. for the aglio olio: heat the oil in a small sauce pan, add crushed garlic and bell peppers and cook until garlic is just turning golden brown. carefully remove the garlic and pour the hot oil with the peppers over the tomato/arugula mixture. toss right away. add cooked & drained spirals. toss again, serve with parmesan cheese (or not).

 

 

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