We got fava beans in our Abundant Harvest Organics box this week. I’d been waiting for them for a long time. I was so excited. I did forget just an eensie bit about how much work they are. Good golly! But, once they’re done, eat away, eat away, eat away all!

So far this week we’ve had them (Tossed with Buttered with Savory) with Tomato and Red Wine Braised Chicken alongside Polenta with Tomatoes and Savory, I ate some of the leftovers for lunch one day with a Tomato Salad with Savory and Reduced Balsamic Vinegar, and then today, I think was my favorite use so far…

I was craving Chips and Salsa. I had just worked out, was listening to the Joy the Baker Podcast (read: I was starving already, and then they started talking about food!). I needed some lunch. I didn’t want to just have chips and salsa. I’m fine with salsa from a jar normally. But it wasn’t what I wanted for a lunch that was going to keep me full for more than 30 minutes. And I was in the mood for something fresh.

Enter avocado, tomato, and fava beans. Add lemon juice to them. How about some Greek Yogurt too? Need a little spice? Red pepper flakes will do. Then a little smoked paprika, salt, and pepper, and it’s ready.

You could eat this for breakfast, alongside a Fried Egg and some Whole Wheat Toast. For brunch, it might go nicely with a Frittata and some Homemade Bagels or some Crispy Potatoes, Scrambled Eggs and Bacon. It would make a delicious appetizer. You could call it a salad and serve it alongside some Grilled Chicken Breasts. Or, keep it like a salsa, and have it with Tacos, Enchiladas, or Fajitas. However you eat it, I think you just won. It’s such a simple dish that’s so full of good, fresh taste.

Too bad I ate the whole bowl. I could go for a little more.

Avocado, Tomato, and Fava Bean Dip

Last modified on 2013-05-03 19:51:06 GMT. 0 comments. Top.

Ever feel flooded with thoughts in the morning? Neither sad and morose, nor happy and cheerful. Just thoughts, comments, reflections.

Thoughts that lead to new thoughts…

I was thinking about what to write for today’s blog post. The fish that I made for dinner on Saturday was pretty good. Didn’t write it down, but I think I remember, it was pretty simple. I made it because, although I’d planned to make Fish Tacos, I remembered what a fail they were last time, mostly because I’d taken the easy way out and hadn’t crisped up the corn tortillas. I was feeling lazy on Saturday too. Lazy and hungry, and needing a break from cooking. What I really wanted to eat was In-n-Out. I knew that frying the tortillas wasn’t going to happen. So I roasted the Mahi Mahi after coating it with a little bit of olive oil and lots of seasonings. I added some Crispy Potatoes and a Green Salad. We saved In-n-Out for Sunday… we ate it twice – for lunch and dinner. What a treat! I didn’t cook a thing! On Friday I cooked a lot though…

I was taught to make Macaroons by this amazing 13 year old girl named Katy who I’m a mentor to. It’s a little bit crazy to me, because while I like your kids, friends, as they get older, they are a little bit… intimidating. It’s like all-of-a-sudden I’m back in Junior High, desperately wanting to fit in, caring too much about what others think of me, not realizing that I’m cool just because I am uniquely me…

If I could go back and tell my insecure 13 year old self anything (even though I know she would roll her eyes and sigh, making me feel inadequate and uncool), I would say that she is beautiful and is totally good enough. That her freckles are cute, her thighs are just the right size. I would say don’t be embarrassed when you get an award for orchestra. It’s a good thing. Keep it up. Playing the violin is something that not many can do well. And when you’re in your twenties and decide to pick it up again, it will not be like riding a bike. In fact, your roommate may question her offer to let you practice with your door open… I would tell her not to compromise, not to settle, not to seek popularity over value, not to worry about the many heartbreaks (and maybe I’d suggest a few to avoid altogether) because her future husband is a better man than any of them could ever hope to be…

Maybe I’d tell her these things. Or maybe I’d just hug her, tell her that she is beautiful and more than good enough (and I’d probably mention the thigh thing – she needs to know this), and I’d tell her to be nice to her parents and brothers, and leave her to grow up the way she will. Because, as I look around our tiny apartment that’s crowded with things that we’ve bought together – yard sale treasures, our first antique store purchase from our honeymoon… memories fill every inch. I’m reminded not so much by the material possessions, but by what they represent. That I like this little life, our little moments captured in time. And who I am is built on this foundation of experiences, joy and sorrow filled that they may have been. I’d be a different person without them. Maybe one with fewer emotional scars, but I’d be less me. And, although it’s taken almost a full 32 years to come to this conclusions, I’m ok with me. I like being me.

My thoughts were coming faster than I could write them down. I’ve no idea if it will make sense to your brain. If not, thanks for reading anyways. And although I’m not going to post a recipe today, if you would like to make the fish I mentioned, all you need to do is liberally sprinkle some Mahi Mahi with olive oil and your favorite seasonings (I used salt, pepper, both sweet and smoky paprika, chili powder, and red pepper flakes), and bake it in a greased pan at 375F for 20-30 minutes.

The other day I was planning to make Pancakes and Scrambled Eggs for dinner. Instead I made soup. It was cold and cloudy and I decided that pancakes could wait for another day.

Soup is the perfect way to clean out the vegetable drawer. I found some old red cabbage and parsnips, some new sugar snap peas and carrots, a spring onion, a green garlic, and a daikon radish.

That’s about it.

Add some stock and some herbs then cook away.

While it simmers, it would be a shame not to make some cornbread. I mean, why not, right?! My favorite is The Pioneer Woman’s Skillet Cornbread. I have such a hard time not eating half the pan. No joke. It doesn’t even help to put it into the fridge. I like it cold too. I will eat it the next day for breakfast with a fried egg, with the leftover soup for lunch, and just on its own for a snack. I’m kinda addicted to this cornbread.

One of the secrets to this soup is that the butter is added after the soup is turned off. It becomes kinda creamy and a little bit thicker. Oh and another secret, the pasta is cooked separately. No overcooked, waterlogged noodles for this girl!

I need to make a confession about this recipe. I didn’t intend to post this one on the blog. I was taking a break. I wasn’t going to take any photos or write it down as I was making it. Sooooo, I wrote it down after we ate… the amounts are approximate (mostly the amount of stock and herbs – I don’t really measure when I’m cooking for us…). Use your judgement. You may like soupier soup that we do, or you may like it super thick, like a Chili, so add your stock in accordance. The herbs, I used a good 4 fingered pinch, which I think would be about 1/2 t… do it to taste (except the rosemary, not too much is needed). Add a little, then add some more. 🙂

Happy Eating!

Spring Vegetable Soup

Last modified on 2013-04-26 00:35:48 GMT. 1 comment. Top.