Archive: May 2011

  1. Fava Bean Crostini


    My head is full, my heart is ready. A few more days and it all shall pass, as they say. The last few days of the semester are the hardest, but most important, times to practice balance and moderation. In Sanskrit, moderation is matannuta, knowing the right amount: where well-being and contentment come together. I’m thankful for this Buddhism exam. It throws me beautiful and thought provoking buoys while navigating the sticky stuff.

    Cooking provides the time and space to step away from what crowds our day planners, our thoughts, and helps us to practice “the right amount.” Too much vinegar will overpower your salad, not enough yeast will leave your loaves lifeless.

    I love this fava bean crostini, for it is just the right amount.

    Creamy Fava Bean Crostini (adapted from Kay Chun, Gourmet)

    • 1 cup shelled fresh fava beans (1 1/4 pounds in pods)
    • 1 1/2 cups packed baby arugula (or spinach if bitter greens aren’t your party)
    • 2 medium sized ripe avocados
    • 1/4 teaspoon lemon zest
    • 1/2 teaspoon fresh lemon juice
    • 1 garlic clove, finely minced
    • 8-10 mint leaves, finely minced
    • 1/2 tsp salt
    • 1/2 tsp pepper
    • sliced multi-grain baguette
    • 1/4 cup olive oil
    • (optional) wild caught Alaskan salmon

    Preheat oven to 350°F with rack in middle.

    Remove fava beans from their pods, and cook in a pot of boiling water for 3 to 4 minutes, then drain and transfer to an ice bath to stop cooking. Gently peel off skins, and set aside.

    In a food processor, pulse avocados and arugulua until very coarsely chopped. Add fava beans, lemon zest, lemon zest, salt, pepper, and minced fresh mint. Pulse for 1-2 minutes.

    Cut bread into thin slices,and lay flat on a cookie sheet and smear with olive oil, salt, and pepper. Bake until golden crisp, 8-10 minutes.

    Spoon fava-bean mixture onto toasts with a few sprigs of arugula, then drizzle with oil. Lemon broiled salmon makes a perfect topper… just saying (smiles).

  2. Spring Panzanella


    Life has a funny way of bringing things into our lives that tote a particular message just when we need it most. Last week I was sitting in a waiting room after a particularly tumultuous morning and picked up an old issue of O Magazine and opened it at a random page where “The Journey,” a poem by Mary Oliver was highlighted:

    One day you finally knew / what you had to do, and began, / though the voices around you / kept shouting their bad advice / though the whole house / began to tremble / and you felt the old tug / at your ankles. / “Mend my life!” / each voice cried. / But you didn’t stop. / You knew what you had to do, / though the wind pried / with its stiff fingers / at the very foundations, / though their melancholy was terrible.

    It was already late enough,  / and a wild night, / and the road full of fallen branches and stones. / But little by little, / as you left their voices behind, / the stars began to burn / through the sheets of clouds, / and there was a new voice which you slowly recognized as your own, / that kept you company / as you strode deeper and deeper / into the world, / determined to do the only thing you could do / determined to save the only life you could save.

    I could have melted right out of my seat. Mary’s wise words snuck into my day and gave me the boost of energy and confidence I desperately needed to stay the course.

    The gift was unexpected, as they often are. Rarely do signs appear with big flashing lights to guide or comfort us in difficult times. Inspiration surrounds us at every moment, gently whispering and nudging us in the right direction – half the time, we’re just too busy or distracted to even notice. Direction and guidance lie tucked in the innuendo; the passing smile of a stranger, old songs on the radio… little reminders that we are not alone and that it’s all okay.

    It is our work to practice mindfulness and give ourselves permission to spend time just noticing. When we stop to simply notice, our busy and anxious minds are forced to the sideline and our intuitions get a chance to shine. The little signs around us end up only pointing to what we already instinctively knew.

    Spring is the perfect season to practice the art of noticing all the beauty and wisdom the world has to offer us. The winds are shifting, the flowers are blooming, and the markets are bursting with fresh and invigorating vegetables that help keep a lightness about our days. The delicate bounties in our CSA box inspired a spring Panzanella based on Erin’s at Fresh365, but with produce this good my version ended up more like a big salad with extra croutons. The ingredient list may feel long, but hang with me.

    Spring Panzanella

    • ½ loaf of bread, cut into 1” cubes
    • 3-4 tablespoons olive oil
    • salt and pepper to taste
    • 2 leeks, sliced thin
    • 1 small bunch of asparagus, cut to 1” pieces
    • ¼ cup red onion, chopped
    • 2 small fennel bulbs, cut thin with a mandoline
    • 1 cup onion sprouts
    • 1 carton cherry tomatoes, halved
    • 1 cup spring peas, halved
    • 2-3 cups rocket, or arugula
    • ¼ cup fresh mint, chopped
    • ½ cup fresh basil, chopped
    • 1 can of garbanzo beans, drained and tossed with lemon
    • 1/3 cup olive oil
    • ¼ cup white wine vinegar
    • juice of ½ lemon

    Toss bread cubes in olive oil and generous amounts of salt, and pepper. Lay flat on a baking sheet and toss in the oven at 400’ for 10 minutes. Switch the oven to broil, and toast on one side for 2 minutes. Shake the pan to turn the cubes and broil until golden brown and crispy. Set to the side.

    In a small pan, bring 3-4 cups of water to boil and cook asparagus for no longer than 2 minutes. Remove from heat immediately and immerse in cold water to stop cooking. In a large bowl, combine the leeks, red onion, mint, basil, fennel, tomatoes, sprouts, and spring peas, toss with a splash of oil and vinegar, then add the rocket/arugula and cooled asparagus. Toss with the additional dressing, garbanzo beans, and bread cubes. Season with a bit of lemon juice, salt and pepper.