Midweek Delicacy Time: Sage Bean Spread with Tomatoes Bruschetta

Using what is at hand can spark the greatest creativity. The beautiful country bread I had from the previous post and the last of summer tomatoes inspired this weeks delicious appetizer/mid-day snack.

I love a good bruschetta or crostini. Older breads are good to use for this recipe. Be sure to adjust toasting time. For older dryer bread take off 2-2.5 minutes. The olive oil will give the toast a nice light browning. You can vary the toppings using cheese as a spread and cucumbers. Have fun mixing it up.

Happy eating friends!

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Ingredients

Serves 6-8

1 loaf country Bread, about 12 by 5 inches, cut crosswise into 1-inch-thick pieces, ends discarded (reserve to use in other recipe)
2 pounds ripe Heirloom or Cherry Tomatoes, cut into 1/2 inch pieces
1 can (15 ounces) Cannellini or Garbanzo beans, rinsed and drained
2/3 cup Good Olive Oil, divided
2 tbsp Good Red Wine Vinegar
1 tsp Garlic (about 1 clove), minced
2 tbsp Red Onion, minced
2 tbsp fresh Sage, julienned
3 tbsp fresh Basil, julienned
Kosher salt and freshly ground black pepper

Preparation

Up to an hour before serving, combine onion, garlic, and vinegar in a medium bowl. Set aside for 5 minutes.
Whisk in 1/3 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Add the tomatoes, stir gently, and set aside for 10 minutes. Stir in the basil and taste for seasonings.
In a medium bowl place the beans, sage, 1/3 cup olive oil, and lightly salt. Mash with potato masher until smooth and well blended. Salt and pepper to taste.
Pre-heat oven to 350º. Lightly brush the bread slices with remaining olive oil and arrange on a rimmed baking sheet. Bake until lightly toasted, about 15 minutes.
To assemble the bruschetta, spread each slice of bread with a generous amount of bean spread. With a slotted spoon, place the tomatoes on top. Serve with extra drizzle of olive oil and basil.

Midweek Delicacy Time: Cauliflower, Potato, Cannellini Bean & Cheddar Soup

A pureed soup is a great way to use up extra vegetables. I still had the Peruvian potatoes to use up from last week. Adding the cauliflower and beans makes this a very tasty healthy soup. The cheddar cheese gives it a wonderful richness without being to heavy. I topped it off with crisped up sage in butter.

This is a meal you can have ready within 20 minutes. Your kids will love this soup and be none the wiser they’re having veggies. Serve with a nice piece of bread and top with a little extra cheese.

Happy eating friends!

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Ingredients

Serves 6

1 14 oz packet Vegetable Broth or low-sodium Chicken Broth
1 cup Water
1 head Cauliflower (2 pounds), trimmed and chopped
1 lb small Potatoes, cut into 1/2 inch pieces
1 14 oz can Cannellini Beans, rinsed
1 small Onion, cubed
2 Garlic cloves, finely chopped
3 tsp Sage, finely sliced – divided
3 tbsp Butter, divided
1 tbsp Vegetable Oil
1/4 tsp Salt
1/4 tsp Pepper
2 cups Cheddar Cheese, grated

Preparation

Melt 1 tablespoon butter in medium saucepan over medium-low heat. Add oil, onion, garlic, and 1/2 the sage; cook, stirring frequently, until onion is softened, but not browned, about 7 minutes.
Increase heat to medium-high; add water, stock and potatoes and bring to a boil. Add cauliflower, cover and reduce heat to medium low, return to simmer, and continue to cook until cauliflower and potatoes are tender, 10 to 15 minutes longer.
Stir in beans, salt and pepper and cook until the beans are heated through, about 1 minute.
Transfer half the mixture to a blender with half the cheese and puree. (Use caution when pureeing hot liquids.) Transfer to a bowl. Repeat with the remaining cauliflower mixture and cheese.
In small frying pan melt 2 tablespoons butter. Fry remaining sage. Once sage is crisped up, serve over soup, about 2 minutes.

Midweek Delicacy Time: Roasted Brussels Sprouts with Mushrooms in Cream

This dish is an old favorite I used to make at the request of many friends, and clients alike. Roasting the Brussels Sprouts brings out their nutty flavor, which pairs well with the mushrooms. I can’t remember where I saw the original recipe. I only remember it suggesting more woody mushrooms such as chanterelles, which can be very expensive. I have since adapted it to a mix of chanterelles, cremini, and shiitake. The latter two are more readily available at your local grocery store.

If you are buying loose Brussels sprouts, select those that are about 1½ inches long. Quarter Brussels sprouts longer than 2½ inches; don’t cut sprouts shorter than 1 inch.

Happy eating friends!

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Ingredients

Serves 6

1-1/2 lb. Brussels sprouts, trimmed and halved lengthwise (5 cups)
5 tablespoon Olive Oil
1 tablespoon Water
Kosher salt
3 tablespoon unsalted butter
3/4 lb. Mushroom mix divided 1/4 lb. Cremini, 1/4 lb. Shiitake and 1/4 lb. wild mushrooms, such as chanterelles or hedgehogs, halved if small or cut into 1-inch wedges (about 4-1/2 cups)
1 large shallot, thinly sliced (1/2 cup)
1/4 cup dry white wine
1 cup heavy cream
Freshly ground black pepper

Preparation

Adjust oven rack to upper-middle position and heat oven to 500 degrees. Toss Brussels sprouts with 3 tablespoons of olive oil, water, ¾ teaspoon salt, and ¼ teaspoon pepper in large bowl until sprouts are coated. Transfer sprouts to rimmed baking sheet and arrange so cut sides are facing down.
Cover sheet tightly with aluminum foil and roast for 10 minutes. Remove foil and continue to cook until Brussels sprouts are well browned and tender, 10 to 12 minutes longer. Remove from the oven and set aside.
Heat a 12-inch skillet over high heat. When the pan is hot, add 1 tablespoon of the olive oil and 2 tablespoon of the butter. When the butter has melted, add the mushrooms in an even layer, and cook, stirring occasionally, until the mushrooms are golden-brown and tender and the mushroom liquid (if any) has evaporated, 5 to 8 minutes. Season to taste with salt and transfer to a plate.
Set the skillet over medium-high heat and add the remaining 1 tablespoon olive oil and 1 tablespoon butter. When the butter has melted, add the shallot, season with a pinch of salt, and cook, stirring occasionally, until tender and golden, 3 to 4 minutes.
Add the wine and cook until reduced by half, about 1 minute. Return the mushrooms to the pan and add the Brussels sprouts and cream. Stir in a few grinds of pepper and continue to cook, stirring occasionally, until the cream thickens and coats the vegetables nicely, 3 to 4 minutes. Season to taste with salt and pepper. Serve immediately.

Midweek Delicacy Time: Miso Glazed Eggplant (Nasu Dengaku)

Often when I think of eggplant, I go to Italian or mediterranean dishes, how about a unique Japanese dish. You will find this recipe easy to follow, and for little effort, you will produce a culinary master piece. Nasu Dengaku is most like a creme brûlée. The eggplant becomes creamy and the Miso glaze gives it a savory caramelized top.

Eggplant is in season, making the different varieties abundant, and easy to find. You can make this recipe using the larger varieties, but you have to add cooking time when cooking in the pan. The smaller varieties are easier to cook and achieve that creamy texture. Serve as a side with rice or as an appetizer at parties.

Happy eating friends!

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Ingredients

Serves 2

1 tbsp Mirin
1 tbsp Sake
2 tbsp Brown Sugar
2 tbsp White Miso
1/2 tsp Sesame Oil
2 small Eggplant (or one medium/large)
2 tbsp Vegetable or Canola Oil
Toasted Sesame Seeds
Sliced Green Onions

Preparation

Place the mirin and sake in a small saucepan and bring to a simmer over medium heat for 2 minutes. Add the miso and stir until smooth. Stir in the sugar, and reduce to low. Continue to cook, stirring occasionally, while you cook the eggplant.
Slice eggplant in half and using a knife, score the inside in small squares. Brush the scored side with sesame oil.
Pre-heat oven to broil. In a pan over high heat, add Canola oil and put the eggplant skin facing down.
Cook for a few minute until skin is brown. Turn the eggplant over and cover with a lid. Cook until eggplant is cooked through (about 3 to 4 minutes).
Cover a cooking tray with foil and place the eggplant on top. Brush miso Dengaku mix on top of each eggplant until all the surface is coated.
Put in the oven and broil for 4 minutes. The miso mix should be bubbling and starting to caramelized when you take it out of the oven. Remove from heat, rest for 5 minutes and enjoy with sesame seeds and green onions!

Tip: For bigger eggplants score the inside even deeper so it will cook through more evenly.

Midweek Delicacy Time: Zucchini Cornbread

Lately, every time I turn around, someone is giving me zucchini from their garden. There are so many recipes I can make with zucchini, but to use it up quickly requires some ingenuity. This recipe uses up one whole zucchini and one whole ear of corn. It is hearty, filling, and a delicious fun side to any summer cookout or just fun to have anytime.

I’ve been in a baking mood lately and have a new iron skillet I keep making excuses to use getting it well seasoned. I like the crispness it gives the cornbread. For this recipe it is not necessary to use an iron skillet, an oven-safe 10-inch skillet can be used in its place. Alternatively, you can use a 9-inch cake pan. Happy eating friends!

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Ingredients

Serves 6 to 8

1 1/3 cups ground Cornmeal
1 cup all-purpose Flour
6 tablespoons unsalted Butter, cut into 6 pieces – melt 5 pieces & bring back to room temperature, reserve 1 tablespoon at room temperature
1 1/2 tablespoons Baking Powder
1/4 tablespoons Baking Soda
3 tablespoons Brown Sugar, divided
1 1/4 teaspoon Salt
1 Ear Corn, Kernels cut from cob
1 medium Zucchini
1 cup Buttermilk (can be swapped with organic whole milk – use a local one that still contains the fat)
2 large Eggs

Preparation

Trim the ends off the zucchini & thinly slice 3 to 5 rounds from one end & reserve for garnish. Shred the remaining zucchini. In a medium bowl add the shredded zucchini and fresh corn kernels, toss with 1 tablespoon of sugar and place in colander. Allow to drain for 30 minutes. Squeeze out any excess water before using.
While the zucchini and corn is draining move the oven rack to the middle position and heat to 400º. In large bowl whisk cornmeal, flour, remaining sugar, baking soda, baking powder and salt.
In a medium bowl whisk together eggs, melted butter, and eggs.
Gently stir in zucchini and corn mixture. Pour the wet ingredients into the flour mixture and use a rubber spatula to gently fold together until no traces of flour remain.
Prepare skillet or baking dish by coating with 1 tablespoon of softened butter.
Pour the batter into the prepared skillet and top with the reserved zucchini slices.
Bake until the bread is golden brown and a tester inserted in the center comes out clean, about 55 to 65 minutes. Let cool in the skillet for 10 minutes, then turn out onto a wire rack to cool completely. The bread can be stored at room temperature, wrapped in plastic wrap, for up to 3 days.

Midweek Delicacy Time: Mangú (Boiled Green Plantains)

This past weekend the Dominican Day parade took place in NYC. During my stay here in Queens I got to see many Dominicans out celebrating and was reminded of the food from my childhood. Many of the authentic Dominican dishes I know how to make, take a while to cook, and some of the ingredients can be hard to find. Mangú however, is made out of boiled green plantains, which can be found anywhere. It is a side dish often served at breakfast with fried eggs and an onion garnish.

This a quick delicious dish that adds potassium, vitamin C, B-complex, and vitamin A to your meal. Shake up your breakfast and bring the tropics home.

Happy eating friends!

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Ingredients

Serves 4

Mangú
4 unripe Plantains
1 1/2 teaspoon Salt
4 tablespoons Olive Oil
1 cup Water at room temperature (reserve the water from boiling the plantains)
2 Garlic Cloves, smashed
1 tablespoon Cilantro, finely chopped

Onion Garnish

1 tablespoons Olive Oil
1 large Red Onion, thinly sliced
1 tablespoon red Vinegar

Preparation

Under running cold water peel the plantains. Once peeled cut the plantains in half then again in half lengthwise. Half once more lengthwise.
In a deep skillet put in enough water to cover the plantains with about an inch to spare. Salt the water and bring to a rolling boil. Add in the plantains and cook until tender, about 15 minutes.
Remove the plantains from the water and in a medium sized bowl, mash the plantains with a fork until they are very smooth with little to no lumps.
In a small pan quickly sauté mashed garlic until golden. Mix in garlic, olive oil, and reserved water with plantains. Continue to mix until it turns into a smooth puree.
In a small pan heat a tablespoon of olive oil over low heat. Add onions stirring lightly until they become transparent, about 3 minutes. Pour in vinegar and salt to taste. Cook for another minute.
Garnish mangú with onions, cilantro and serve with sunny side-up eggs.

Midweek Delicacy Time: Stuffed Peppers

This weeks recipe was inspired by Quinoa. The Say No to Food Waste bloggers had a fun dinner get together of Stuffed Peppers, both vegetarian and with ground turkey. I like to use what is available when thinking up a dish and there was quinoa to spare. I went with a hispanic twist on the filling. By swapping out the rice for quinoa they are healthier and surprisingly filling.

The ingredients and preparation process of the vegetarian and meat versions are separated below. This is to help impart the special flavors of South American cooking. Green peppers are one of the secrets to good black beans and colored peppers impart a sweetness to meats enhancing the flavor of the meat. Try both, and let us know which you preferred.

Happy eating friends!

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Ingredients

Serves 4 – 6

Meat Fill Ingredients
4 Medium Red, Yellow, or Orange Bell Peppers
1/2 cup Quinoa
12 oz Ground Turkey
1 medium Onion, diced – about a half a cup
3 medium Garlic cloves, minced
1 can (14.5oz) Whole Peeled Tomatoes, drained & dice the tomatoes – Reserve 1/4 cup of the juice
1/2 cups Monterey Jack Cheese, shredded
2 tbl spoons Cumin
2 tbl spoons Cilantro, chopped
1 Serrano Pepper, chopped
1/4 cup Salsa
Salt
ground Black Pepper

Vegetarian Fill Ingredients
4 medium Green Bell Peppers
1 cup Quinoa
1 medium Onion, diced – about a half a cup
3 medium Garlic cloves, minced
1 can (14.5oz) Whole Peeled Tomatoes, drained & dice the tomatoes – Reserve 1/4 cup of the juice
1 can (425 g) Black Beans, drained
1/2 cups Monterey Jack Cheese, shredded
2 tbl spoons Cumin
2 tbl spoons Cilantro, chopped
1 Serrano Pepper, chopped
1/4 cup Salsa
Salt
ground Black Pepper

Toppings
1 ripe Avocado, sliced
1 Lime, sliced
Cilantro, chopped
1 small Onion, slice thinly and soak in salt water for 1 hour

Meat Stuffed Peppers Preparation

Bring 4 quarts water to boil in large stockpot. Add 1 tablespoon salt and bell peppers. Cook until peppers just begin to soften, about 3 minutes. Using slotted spoon, remove peppers from pot, drain off excess water, and place peppers cut-sides up on paper towels.
Return water to boil; add quinoa and bring back to a boil. Reduce heat and cover. Cook for 20 minutes. Drain quinoa and transfer to large bowl; set aside.
Adjust oven rack to middle position and preheat to 350° F
Heat 12 inch sauté pan over medium-hi heat until hot, add oil and coat bottom with oil. Add onions stirring occasionally until browned, about 5 minutes.
Add chopped Serrano pepper and garlic. Cook until fragrant, about 1 minute.
Add in ground turkey cooking until no longer pink, about 4-5 minutes.
Transfer mixture to bowl with quinoa; stir in tomatoes, 1/2 of the cheese, cilantro, and salt and pepper to taste.
In a separate small bowl mix together salsa and reserved tomato juice.
Place peppers cut-side up in 9-inch square baking dish. Divide filling evenly among peppers. Spoon 2 tablespoons of salsa mixture over each filled pepper and sprinkle each with remaining cheese. Bake with pepper tops to the side until cheese is browned and filling is heated through, About 25-30 minutes. Serve immediately with toppings.

Vegetarian Stuffed Peppers Preparation

Bring 4 quarts water to boil in large stockpot. Add 1 tablespoon salt and bell peppers. Cook until peppers just begin to soften, about 3 minutes. Using slotted spoon, remove peppers from pot, drain off excess water, and
place peppers cut-sides up on paper towels.
Return water to boil; add quinoa and bring back to a boil. Reduce heat and cover. Cook for 20 minutes. Drain quinoa and transfer to large bowl; set aside.
Adjust oven rack to middle position and preheat to 350° F
Heat 12 inch sauté pan over medium-hi heat until hot, add oil and coat bottom with oil. Add onions stirring occasionally until browned, about 5 minutes.
Add chopped Serrano pepper and garlic. Cook until fragrant, about 1 minute.
Add in beans, 1/4 cup of water, and cumin. Lightly mash the beans as you mix together. Cook for about 10 minutes stirring occasionally and lightly mashing the beans as you go.
In a separate small bowl mix together salsa and reserved tomato juice.
Place peppers cut-side up in 9-inch square baking dish. Divide filling evenly among peppers. Spoon 2 tablespoons of salsa mixture over each filled pepper and sprinkle each with remaining cheese. Bake with pepper tops to the side until cheese is browned and filling is heated through, About 25-30 minutes. Serve immediately with toppings.

Midweek Delicacy Time: Inside Out Lasagna

I’ve been craving lasagna for over a week now. There have been so many ways I’ve imagined it both with and without meat. If I saw a vegetarian friend I’d wonder how I could get the sauce layer the right thickness. What kind of texture would the different layers have.

I would go through this process for all my friends and then reality would set in. For over a month I have been traveling staying in different houses. I have groceries, but less access to store things for too many days. Since I am leaving soon and can’t carry what I have left, I decided to put together the important components of lasagna and did the layering in the cooking process and how things are incorporated together. This change allowed me to shorten the time for this dish compared to a normal lasagna and achieve the flavoring with the different textures of a good lasagna.

While I made a vegetarian version, feel free to add a meat or just use what is available to you. The basics listed below make it easy to adapt and achieve the flavors and textures of a great lasagna in a wonderful, playful mess. This is great for kids as well.

Happy eating friends!

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Ingredients

Serves 6-8

1 lb Linguini (Use your favorite pasta. If you use lasagna pasta, break it up into big pieces before boiling)
1 28oz can Plum Tomatoes whole
1 Zucchini, sliced and sautéed
1 Yellow Squash, sliced and sautéed
1 Onion, sliced and sautéed
3 large Basil leaves
1 Bay leaf
2 cloves of Garlic
1 cup Basil & Parsley, chopped
1 cup fresh Ricotta
3 cups Mozzarella, grated & divided
1 cup Parmesan, grated & divided
Olive Oil
Salt to taste

Preparation

In large sauce pot heat 2 tablespoons olive oil over medium heat. Add whole garlic cloves lightly crushed and a pinch of red pepper flakes; cook until the garlic is golden. Crush a 28-ounce can of plum tomatoes into the pot with a wooden spoon; rinse out the can with 1/2 cup water and add the water to the pot. Add 3 large basil sprigs and bay leaf; simmer, uncovered, until the sauce is thickened, 15 minutes. Discard the basil, bay leaf and garlic; season the sauce with salt.
While the sauce simmers prepare your vegetables (or meats). Once cooked set aside to be combined.
Preheat the oven to 450º F. Bring a large pot of salted water to a boil; cook 1 pound of linguini until very al dente, 2 or 3 minutes less than the label directs; drain.
Stir into sauce the chopped up basil and parsley with ricotta cheese.
Once the cheese is well incorporated add in zucchini, squash and onions. Tip: Add in any cooked meats or other prepared vegetables now.)
Toss the cooked pasta with the sauce and half of the parmesan and half of the mozzarella.
Spread in an oiled 3-to-4-quart baking dish. Sprinkle the remaining cheese over the pasta. Bake, uncovered, until browned, about 15 minutes. Let rest 15 minutes before serving.

Midweek Delicacy Time: Vegetarian Stir-Fry

There is nothing like a delicious stir-fry. Did you ever wonder what the secret is to a good stir-fry? I have included and adapted the fundamentals of real Chinese stir-frying for your home to help you achieve that depth of flavor and wonderful textures throughout. Be sure to read through before beginning to make sure you have the equipment essentials and understand how to prep.

One key element to Chinese stir-frying is high flame, otherwise known as “the taste of the wok”. Not all of us have gas stoves. Not to worry, for electric stoves use a large sauté pan or skillet at least 12 -14 inches. In fact, do not use a small wok. If your wok does not have girth, opt for the larger pan. The smaller woks will steam or braise your food.

This adapted version of Chinese stir-frying will have you creating dishes that will rival your favorite Chinese restaurant. Many of us enjoy adapting the recipes we see and I would love you to do just that, using what is available to you. For the recipe below treat your proteins similarly to the tempeh simply adjust the cooking time based on your protein. Match the vegetables and aromatics as set below. Double the time for larger vegetables such as broccoli, eggplant,…etc.

Happy eating friends!

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Ingredients

Serves 4

8oz Tempeh
1 1/2 pounds Shiitake Mushrooms
3 Scallions
1 medium fresh Bok Choy stalk
5 tablespoons Canola oil (if you don’t have Canola oil use an oil that can take high heat such as Safflower oil)
3 Garlic cloves
1 1/2 tablespoons Ginger
1 red Chili
3 teaspoons Cornstarch
1/4 cup Tamari Soy sauce
1/2 cup Rice Wine Vinegar
1 teaspoon Oyster sauce
1 1/2 teaspoon Honey

Preparation

Place the tempeh in the freezer for 20 minutes. (this is to slice the tempeh thinner.)
Prep the aromatics. Mince the garlic, peel and julienne the ginger, and seed the chili and chop up finely. Reserve in a bowl together.
In a small bowl or cup add cornstarch and just enough water stirred in to create the texture of heavy cream.
In a bowl or measuring cup mix the tamari sauce, rice wine vinegar, oyster sauce and honey.
Take the tempeh out of the freezer and slice it fairly thin, about 1/8 inch thick. Toss in enough sauce to coat and allow to marinate while you prep the vegetables. Reserve the remainder of the sauce for later.
Cut the vegetable with maximum surface area exposed. Cut the white part of the scallion and firmer part
about 1 1/2 inch long and half lengthwise. Slice the green portion thinly. Reserve both parts separately. Cut the white part of the bok choy 1 1/2 inch long and half lengthwise. Cut the leafy part 1 inch thick then half the pieces. Reserve both parts separately. Slice the mushrooms and cut away any tough parts off on the stems.
Heat your empty wok / sauté pan on highest flame/highest setting for 1-3 minutes (wok/pan should be so hot, you can hold your outstretched hand 1 inch above its surface for no more than 3 seconds); add 3 tablespoons of canola oil. (For wok swirl the oil down the sides as you pour. Rotate pan so bottom is evenly coated. Drain Tempeh then add to pan and stir-fry until seared and about three-quarters cooked, about 2 minutes. Spoon tempeh on plate.
Swirl in 2 more tablespoons of canola oil and be sure everything is evenly coated. Add the larger cut pieces of the scallion and the white part of the bok choy. Don’t stir too much at this point, because you want the vegetables to brown, about 2 minutes.
Add the aromatics and the mushrooms to the pan stirring lightly. Once the mushrooms start to glisten and are just tender, about 2 minutes, add in the leafy part of the bok choy. Stir-fry until the leaves start to wilt, about 2 minutes.
Return the tempeh to the wok/pan and stir in. Add in the remainder of the sauce. As soon as the liquid starts simmering, stir up the cornstarch slurry in its cup, and pour a thin stream all around the wok/pan into the sauce. Stir the entire contents of the wok/pan together immediately; the liquid will thicken right away over the high heat. The sauce should be lightly thickened not gloppy.
Finish off with a small amount of sesame oil (like a quarter-teaspoon) drizzled over and stirred in just before serving. Transfer to serving platter and top with the thinly sliced green scallions.

Midweek Delicacy Time: Three Bean Salad

This past weekend while visiting friends in Austin, TX, a friend of mine claimed she had never had a three bean salad she really liked. Another friend was avoiding sugar, a key ingredient for the dressing in traditional three bean salads. I felt a challenge coming on.

I thought about the textures of the beans normally used in a three bean salad and decided to swap out a couple of the beans. Fava beans have a wonderful texture and absorb flavors very easily. Chickpeas also have a good texture and have a delicious nutty flavor I thought would go well with the fresh green beans. I decided to keep the marinade simple using fresh herbs with a good olive oil and lemon. The Cotija cheese gives this salad that extra punch.

With so much access to fresh produce in Austin, I used all fresh beans (not dried) to make this salad. While it takes a little extra time shucking the Fava beans and Chickpeas, the flavors you gain make it worth while. If you ever feel inspired to try the fresh version, have a shucking party. Below I included both ways to make the salad fresh, and using canned beans.

Happy eating friends!

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Ingredients

Serves 4

Fresh Bean Salad Ingredients
30oz Fresh Fava beans, shucked and blanched
20oz Fresh Chickpeas (Garbanzo beans), shucked and rinsed
15oz fresh Green beans, rinsed and cut into 1 inch pieces
1/4 cup flat leaf Parsley, finely chopped
1/4 cup Cotija cheese, chopped into small pieces
3 tablespoons Olive Oil
2 cloves Garlic, minced
1 Lemon, juiced
Kosher Salt & ground Black Pepper to taste

Tip: Fava beans have a waxy outer coating, which you’ll need to remove. Blanch them in boiling water for 30 seconds, and then transfer to an ice bath to stop the cooking process. The waxy coating will slip right off.

Quick Version Ingredients
1 (15oz) can Fava beans, drained and rinsed
1 (15oz) can Chickpeas, drained and rinsed
1 (15oz) Green beans, drained and rinsed
1/4 cup flat leaf Parsley, finely chopped
1/4 cup Cotija cheese, chopped into small pieces
3 tablespoons Olive Oil
2 cloves Garlic, minced
1 Lemon, juiced
Kosher Salt & ground Black Pepper to taste

Tip: I recommend using fresh green beans over canned for the quick version. They are regularly available and require no shucking. Be sure to do a light 3 minute steaming before using.

Preparation

Fit a medium sized pot with a steamer basket; fill with enough water to reach just below the bottom of basket. Bring water to boil over high heat; add beans to basket. Reduce heat to medium; cover and steam until beans are tender but still offer some resistance to the tooth when sampled, 3 to 5 minutes.
In a medium sized bowl transfer the steamed beans. Add the parsley, cotija cheese, olive oil, garlic and lemon juice. Season with salt and pepper. Chill and marinate in refrigerator for at least 2 hours.

Quick Version Preparation

In a medium sized bowl mix fava beans, chickpeas, green beans, parsley, cotija cheese, olive oil, garlic and lemon juice. Season with salt and pepper. Chill and marinate in refrigerator for at least 2 hours.

Tip: This salad can be made in advance. It will keep in your refrigerator for several days covered.