How-To: Prep Fava Beans
Our quick guide to peeling and prepping fresh fava beans!
Ingredients:
1 pound fava beans
Method:
1. Peel: Pull off the top and “unzip” the seam of the bean pod. Open the pod and remove the beans. (There are usually 4 to 5 beans per pod.) The beans have a waxy outer coating, which you’ll need to remove.
2. Prep: Blanch them in boiling water for 30 seconds, and then transfer to an ice bath to stop the cooking process. The waxy coating will slip then right off.
3. Cook: From here, steam the beans until tender in a steamer basket or covered in the microwave, 3-5 minutes.
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Buttered Radishes with Poached Eggs
Tender radishes and shallots are topped with a silky poached egg for the perfect finish.
Ingredients:
1 bunch radishes
1 tablespoon butter
2 shallots, peeled and minced
1 tablespoon assorted chopped herbs, such as parsley, chives and thyme
2 large slices of toasted bread
2 eggs
Sea salt
Method:
1. In a skillet, heat butter over medium low heat. Add in the shallots and let cook it begins to soften, 2-3 minutes. Slice radishes in half and add to butter. Season well with salt. Cover and let cook until radishes are tender, 5-6 minutes. Taste and adjust seasoning.
2. While radishes cook, poach the eggs.
3. To serve, place toast on a plate, generously cover with radish mixture, then sprinkle with herbs and top with a poached egg each.
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Blueberry-Peach Crumb Bars
A just-right mix of chewy and crispy, these bars travel well—perfect for summer picnicking!
Ingredients:
CRUMBLE:
3 cups all-purpose flour
¾ cup granulated sugar
¾ cup firmly packed light brown sugar
¾ cup plain yellow cornmeal
1 teaspoon kosher salt
½ teaspoon ground cinnamon
Zest of 1 lemon
1½ cups cold unsalted butter, cubed
2 large egg yolks
¾ cup sliced almonds
FILLING:
2½ cups sliced peeled fresh peaches
2 cups fresh blueberries
½ cup sugar
2 tablespoons cornstarch
Juice of 1 lemon
Method:
1. Preheat the oven to 375°. Line a 13×9-inch baking pan with parchment paper, and spray lightly with baking spray.
2. For crumble: In the work bowl of a food processor, place flour, sugars, cornmeal, salt, cinnamon, and zest; pulse until combined. Add cold butter, and pulse until mixture is crumbly. Add egg yolks, pulsing until a loose dough forms. Stir in almonds. Firmly pat 4 1⁄2 cups mixture into the bottom of the prepared pan. Reserve remaining crumble.
3. Bake until lightly browned, about 10 minutes.
4. For filling: In a medium bowl, stir together peaches, blueberries, sugar, cornstarch, and lemon juice. Pour over the crust; top with reserved crumble.
Bake until golden brown, about 45 minutes. Let cool completely on a wire rack.
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Garlic Scape Pesto
A bright, garlicky twist on classic pesto, this seasonal spread makes the most of fresh garlic scapes—perfect for tossing with pasta, spooning over grilled vegetables, or spreading on sandwiches.
Ingredients:
1 cup (about 8-10) chopped garlic scapes
1/3 cup toasted walnuts or pine nuts
½ cup grated Parmesan cheese
Juice of ½ lemon (more to taste)
½ cup olive oil (plus more as needed)
Sea salt and fresh ground pepper to taste
Method:
1. In a food processor or blender, pulse the garlic scapes and nuts until finely chopped. Add the Parmesan and lemon juice, and pulse again to combine. With the motor running, slowly stream in the olive oil until the mixture is smooth and spreadable. Add more oil if needed for a thinner consistency. Taste and season with salt, pepper, and more lemon juice if desired.
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Watercress Soup
Made with bunches of fresh watercress, a splash of white wine, and some potatoes to fill it out, this is a cozy, flavorful soup.
Ingredients:
3 tablespoons butter
2 cups white or yellow onion, chopped
1 cup white wine, chicken stock, or vegetable stock
1 pound baby potatoes, peeled and cut into chunks
6 cups water
6 cups fresh watercress, chopped, stems included
Sea salt and fresh cracked black pepper
6 tablespoons crème fraîche
Method:
- In a large pot, heat the butter until it is frothy. Then, add the onions, cooking over medium heat until soft and translucent, about 5 minutes. Salt the onions as they cook.
- Add the wine (or stock), potatoes, and water and then bring to a boil. Turn the heat down to low. Cover the pot and simmer until the potatoes are soft, about 30 minutes.
- Add the watercress to the pot. Stir well and cook for 2 more minutes.
- Turn off the heat and puree the soup with an immersion blender. If you don’t have an immersion blender, pour the soup in batches into a regular blender and transfer the blended soup to a clean pot. Season to taste with salt and pepper, and then stir in the crème fraîche. Serve hot.
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Mushroom & Asparagus Eggs Benedict
Served over toasted bread, this eggs Benedict is truly stunning.
Ingredients
- 1 tablespoon olive oil
- 1 large shallot, finely diced
- 1 clove garlic, chopped
- ½ teaspoon thyme, chopped
- 1 tablespoon butter
- 6 ounces wild mushrooms, halved or quartered depending on size
- ¼ cup white wine, or broth
- ½ cup heavy cream
- 4 slices multigrain bread, lightly toasted
- 12 spears asparagus, blanched
- 4 eggs
- Sea salt and fresh ground pepper
Method
- Heat the oil in a pan over medium heat. Add the shallot and cook until tender, about 2-3 minutes, then add the garlic and thyme and cook until fragrant, about a minute. Add the butter and allow it to melt, then toss in the mushrooms and cook until they release their moisture, about 3-5 minutes.
- Add the wine or broth, deglaze the pan and cook for 2 minutes. Add the cream and simmer until it thickens, about 2-3 minutes and reduce the heat to low.
- Meanwhile, bring a large pot of water to a boil and reduce the heat to medium. Swirl the water in the pot. Crack an egg into a bowl and gently pour the egg from the bowl into the water. Repeat with another egg. Let the eggs cook until the whites are set but the yolks are not, about 2-3 minutes then fish them out. Repeat with remaining two eggs.
- To serve, place the toast on plates, top with the asparagus, poached eggs and creamy mushroom sauce. Season with salt and pepper to taste.
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Rhubarb Custards
These custards from Martha Stewart Living couldn’t be any easier! (Or more delicious!)
Ingredients:
12 ounces rhubarb, trimmed and sliced
¾ cup sugar
1 cup whole milk
½ cup heavy cream or crème fraîche
⅓ cup all-purpose flour
2 large eggs, plus 1 egg yolk
Coarse salt
Butter, for dishes
Method:
1. Heat oven to 350°. Butter six, 5½ -inch gratin dishes (1 inch deep), and dust with sugar; arrange on a rimmed baking sheet.
2. Toss rhubarb with the sugar, and divide among dishes. Cover each first with parchment and then with foil, and bake until rhubarb is just beginning to release liquid and soften, about 30 minutes. Leave the oven on.
3. Purée milk, cream or crème fraîche, flour, eggs and yolk, remaining ½ cup sugar, and ½ teaspoon salt in a blender until smooth. Divide mixture evenly among dishes. Bake, uncovered, until just set, 22 to 24 minutes. Let cool for 20 minutes.
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Meyer Lemon Aioli
This bright aioli is fantastic served with asparagus, or other grilled or sautéed spring veggies!
Ingredients:
1 shallot, peeled and minced
¾ cup mayonnaise
2 tablespoons fresh Meyer lemon juice
1 clove garlic, peeled and minced
1½ teaspoons Dijon mustard
Method:
1. Process all ingredients in a blender until smooth; transfer to a small bowl. Cover and chill at least 30 minutes or up to 3 days.
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Braised Spring Potatoes with Garlic
The secret to this simple and quick braised recipe is the chicken stock, which reduces down to a syrup, coating the potatoes in a meaty glaze.
Ingredients:
1½ pounds small spring potatoes, such as this week’s Huckleberry Golds, rinsed
3 tablespoons olive oil
1 cup chicken stock
3 garlic cloves
½ tablespoon fresh rosemary, chopped
Sea salt and fresh ground pepper
Method:
1. Cut potatoes in half and place in a pot, fitting them into a snug, single layer. Pout in the olive oil and chicken stock. Add garlic cloves and a pinch of salt and pepper.
2. Cover the pot and bring the stock to a simmer. Reduce heat to a medium-low and cook for 20 minutes.
3. Remove lid, turn up heat to high and cook until liquid reduces, becomes thick and start to coat the potatoes. Stir occasionally. Plate potatoes and sprinkle with chopped rosemary; season with salt and pepper to taste.
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Meyer Lemon Relish
This fresh-and-tart spread from Food & Wine is wonderful served alongside chicken, halibut or a freshly-toasted baguette.
Ingredients:
1 large Meyer lemon, peeled and peel very thinly-sliced
1 shallot, minced
2 tablespoons fresh Meyer lemon juice
1 tablespoon white wine vinegar
1 garlic clove, minced
2 tablespoons chives, minced
1 tablespoon fresh parsley, minced
½ cup olive oil
Pinch crushed red pepper flakes
Sea salt and fresh ground pepper
Method:
1. Finely chop the lemon pulp, discarding any seeds, and transfer to a bowl.
2. Add the lemon peel, minced shallots, lemon juice, vinegar, garlic, chives, parsley, olive oil and crushed red pepper to the bowl. Mix well. Season with salt and pepper and serve. (Can be made ahead and refrigerated up to 3 days.)
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