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Mar 14, 2016

Green Foods Just in Time for St.Patrick's Day!

Fava bean and almond spread

  • 1 cup shelled and skinned fresh fava beans  (preferred)
  • a handful of almonds (roasted and chopped)
  • 1 tbsp olive oil
  • 2-3 cloves of garlic
  • 1 tsp dired basil
  • salt
  • Extra olive oil and almonds for serving.
  • If you are using fresh fava beans:First shell the beans. Bring a bit pot of salted water to boil, drop the cleaned bans into it and let it simmer for a minute. Darin the water and immediately put it into a big bowl full of ice cold water to stop it from cooking further. Now peel each one of the beans to reveal the beautiful green inner bean. Discard the outer peel. Now your lava beans are ready to cook.
  • In a small pan, heat the olive oil Add the garlic and fry for a minute. 
  • Add the almonds, fava beans, herbs and salt. Stir fry for a couple of minutes. Turn off the flame and let it cool.
  • Blend the bean mixture till creamy or coarsely done adding as much water as needed. 
  • Garnish with some extra olive oil and almonds.
Crispy green beans with pesto

  • 1 tsp olive oil
  • 1 garlic clove, minced
  • 3 cups green beans, ends trimmed and cut into 1 inch pieces
  • 1/4 cup pesto (homemade if possible)
  • 1 tbsp toasted pine nuts
  • Heat olive oil and cook garlic on medium-high for about 30 seconds, remove from skillet and set aside.
  • Add beans to the same skillet and saute until beans are cooked, but still crispy.
  • Add garlic back to pan and cook for another 30 seconds.
  • Toss with pesto, sprinkle with pine nuts and serve!