Farm Fresh

broccoli, fava beans, gourmet greens, kale, lettuce, parsley, new potatoes

What’s for Dinner?

Well, a festive all-American holiday meal, to begin with. It’ll be chock full of tried-and-true Independence Day food traditions, and surely some red, white, and blue. Lots of other reasons to celebrate as well, beginning with twelve pounds of fava beans awaiting their turn at dinner. Yes, that’s right, twelve pounds. I lost my mind last week, letting half of these favas sit in my fridge, just awaiting the company of the many more pounds that arrived today. So, what else to do, but declare it fava week, a week in which they’ll grace each and every dinner table in several forms and fashions.

Friday – pizza night, on the grill + favas

fava bean pizza (Italian Food Forever)
gourmet greens salad

Saturday – red, white, blue & green

watermelon
grilled fava beans (101 Cookbooks)

best (and simplest) potato salad (Mark Bittman, How to Cook Everything)
red, white & blueberry salad (Aviva Goldfarb, pbs.org)
grilled brats

mixed berry crisp (Deborah Madison, Vegetarian Cooking for Everyone)
homemade vanilla ice cream (Cuisinart)

Sunday  – burger night, fava style

fava bean burgers (Katherine Deumling, SIO Blog)
crispy broccoli with lemon & garlic (Smitten Kitchen)

Monday – bruschetta, hold the tomatoes

fava bean bruschetta (Food and Wine)
simple greek salad (Epicurious)

Tuesday –  cacio e pepe

cacio e pepe with peas & favas (New York Times)
shredded kale salad (Serious Eats)

Wednesday – parsley inspiration

tabbouleh salad (Alice Waters, The Art of Simple Food)
fava bean hummus (Deborah Madison, Vegetable Literacy)
grilled chicken kebabs (Epicurious)
pitas

Thursday – sammies with fava spread

kale sandwiches with favas & avocado (Self)
broccoli & fava bean hummus

More Menu Musings…