This recipe features our armenian cucumbers. These jewels are more closely related to melons. Their flesh is super crispy and the seed cavity is almost non existent. A great find from Noshtopia.
- 1 cup peeled and sliced armenian cucumber
- 1 cup cut heirloom tomatoes
- 2 chopped green onions
- 1/4 cup finely chopped red onion
- Fresh dill to taste
- 1/2 cup of your favorite vinaigrette
- A sprinkle of hemp seeds for topping (optional)
Put all ingredients in a large bowl. Pour in the vinaigrette and toss the dressing into the vegetables with your hands until all is covered with dressing.
This recipe is all about your personal taste. Nothing in this recipe is exact; so lay on the flavor where you love it most. I love foods that satisfy my love for sweet, nutty, creamy and pungent but I most of all love this wrap for its freshness and unique complexity. Packed with flavor, this raw wrap could turn a person vegan.
- Handful of sundried tomatoes
- Avocado, sliced
- Dash of fresh dill
- Golden raisins
- Sprinkle of pine nuts
- A handful of green onion
- Drizzle of olive oil
- A pinch of himalayan salt
Prepare 1-2 wraps per person depending on the size of the wrap
- Start by rehydrating/softening the sundried tomatoes and slice to 1/2″ x 2″ pieces (leave in warm water for 1 minute)
- Remove the tough inner stems from the chard and criss-cross the “wings” created through that process to ensure full coverage when you roll up the wrap.
- Place 2-3 avocado slices and softened tomato into each leaf
- Drizzle oil over avocado and tomato
- Sprinkle on raisins, green onion, dill, and pine nuts. Finish with a slight bit of himalayan salt.
- Roll as tightly as possible. Secure with toothpicks if needed and enjoy!
As Christine mentioned, fava beans (also known as broad beans) are both highly versatile as well as rich in history! Below are some tips and recipes for working with the vicia faba plant in the kitchen.
A Quick Fava Bean Snack
Soak matured beans in water overnight or even longer. Once they are almost completely rehydrated, drain out the water and fry them in olive oil until they are crisp and the shells split open. Salt and serve with a wedge of lemon.
Some Ideas for Fava Greens
You can treat fava greens as you would normally to spinach or pea shoots. Some say that they lend themselves to taste like spinach, even. You can mix them (raw) into salads or wilt them slightly by tossing them with a warm vinaigrette. Alternatively, saute them with garlic and use them to garnish ricotta-topped crostini. Or if you have a large bunch, wash and dry well. Saute quickly (no more than 3 minutes) over high heat with a little butter and salt. Top with a dash of lemon zest.
Fava Greens, Edible Flower, and Poached Egg Salad
Courtesy of Westphoria
- 2 cups lightly packed fava greens (leaves and tender sprigs)
- 1 handful flat-leaf parsley leaves
- 1 tbsp. fresh marjoram leaves
- 1 tsp. fresh thyme leaves
- 1/2 cup pansy petals and fava blossoms (organically grown)
- 1 tbsp. sliced green onion
- 1 1/2 tbsp. extra-virgin olive oil
- 1/2 tbsp. Meyer lemon juice
- Sea salt, to taste
- 1 large egg
1. Put cleaned fava greens, herbs, flowers, and green onion in a medium bowl. In a small bowl, whisk oil, lemon juice, and salt to taste.
2. Crack egg into a small cup. Heat a saucepan of water until small bubbles form. Gently lower egg into water and cook just until whites set, about 3 minutes.
3. Toss salad with most of dressing and transfer to a plate. Gently scoop egg from water with a slotted spoon and set on salad. Drizzle remaining dressing over egg.