Orecchiette with Fava Beans, Ricotta, and Shredded Mint

You could mix both shelling and fava or use shelling peas in place of the favas. 

1 pound of cooked orecchiette pasta

1 cup reserved pasta water

1 cup shelled fava beans or peas

1 cup ricottta cheese

1/2 cup shredded parmesan

1/2 cup chopped fresh mint

1tsp chopped lemon zest

salt and pepper to taste

Remove beans or peas from pods.  Cook them in boiling water for 1minute, remove and plunge in ice water.  For the fava beans you may need to discard the tough outer skin.  Set beans/peas aside.  Combine the reserved pasta water, ricotta cheese, parmesan, mint, lemon zest, salt and pepper.  Toss with pasta and sprinkle the top with beans/peas and more parmesan.

Grilled Pizza

Andrew and I make grilled pizza all summer and top them with whatever is available in the garden.  Here is our dough recipe and a topping idea with some produce from the CSA this week.  

1 1/4 cups bread flour

1 cup whole wheat flour

1/4 cup cornmeal

1 tsp salt

1 1/4 ounce package quick rising yeast

3/4 cup very warm water

1 tablespoon olive oil

Place all dry ingredients in a mixer with the dough hook attachment.  Mix at low speed and add olive oil.  Mix yeast with warm water and stir well with spoon.  Add yeast water mixture to flour mix and turn on medium speed until dough forms into a ball about five minutes.  Sprinkle a tablespoon of extra flour to cover dough ball and cover bowl with plastic wrap or cloth and set aside to rise for 45 minutes.  The dough should double in size.  This amount will make four personal size pizzas or two larger ones.  You can only fit one on or two on the gill at a time.  Grilling pizza is a little tricky.  Not be discouraged if you burn one or two.  I find that the smaller the crust the easier it is to work with.  Arrange coals so that one side of the grill is hot and one side is “cool.”  Brush both the grill surface and dough with oil.  Lay dough on hot side of grill.  Brush the side facing up with oil and allow to cook for 3-5 minutes and flip.  Spread on sauce, toppings and cheese - move to “cool” side of grill until cheese is melted.  Keep the lid on the grill as much as possible.  This is roughly the technique that works for me.  Keep an eye on it and be prepared for some trial and error.    

Topping Ideas: Arugula Pesto, Caramelized Onion, Goat Cheese

To caramelize onion, slice your onions thinly and place in a sauté pan with 2 tablespoons of butter and cook on low heat and stir often.  They will brown and become sweet after 30 minutes.  

Spring Minestrone

1 cup dried cannelini beans soaked overnight and then cooked for two hours or until tender in vegetable stock. 

In a heavy bottomed pan heat 1/4 cup olive oil

Add 1 large onion finely chopped and two chopped carrots

Cook until tender about 10 minutes

Add 4 chopped garlic cloves

1 bay leaf

1 sprig of rosemary, thyme, oregano, or savory

3 Cups water and bring all to a boil

When boiling add two leeks finely chopped

1 can 14.5 ounce fire roasted diced tomatoes

2 cups of small soup pasta, you choose the shape or just omit it and stick with the beans

 Add beans, 1/2 cup shelled peas and 1/2 cup shelled fava beans

Bring to a boil and season with salt and pepper to taste

Before serving add 1 cup thinly chopped greens

Top with shredded parmesan and sautéed shiitakes or thinly sliced asparagus