Cauliflower, Broccoli, leek and Fava bean Salad

Luke, I am your Fava, where have you bean?!

Fava beans....always scared the hell out of me. Not that their disgusting or hard to cook, it's just that I didn't really grow up on them and to be honest (whats the point in lying about a damn pea looking bean thing) have only had them a few times in my life.

so this is a fly by the seat of my pants, quick salad that I think ruled!

what you need:

broccoli

cauliflower

leek

fava beans

lemon juice

EVOO

red pepper flakes

S&P

Step 1: blanch un-peeled fava beans till outer layer startes to turn a light color, pull out of water and put in a ice bath. Repeat with the broccoli and cauliflower (blanch till they are tender). 

Step 2: add a bit of EVOO into a pan and saute chopped leeks till they are soft.

Step 3: de-shell fava beans and add to the saute pan with the leeks, cooking for only a few moments.

Step 4: in a bowl add leeks and fava, then add broccoli and cauliflower (make sure to cut into bit sized pieces if you haven't already done so, otherwise it could be awkward).

Step 5: make the vinaigrette by adding 1:1 ratio of EVOO and lemon into the same pan you used to saute the leeks in- to that add the seasoning and whisk together, the residual heat from the pan is all you need, no need to return it to heat. Once vinaigrette is emulsified add to salad and give a toss! 

sorry for lack of photos, I have some how misplaced my memory card in the heat of the moment......iphone will have to suffice fava the time bean.....

Vegan Roasted Potato Salad

When it comes to potato salad everyone has their own variation and favorite, usually stemming from whatever their mom or nana would make...for me I always pretty much had a strong dislike for that mayo, celery, (and I want to punch the Einstein who thought egg would be a great addition), grocery store stuck in the 1950's slop that most of us have become accustomed to. This is my version of what I think potato salad should be: crunchy, good warm, and you don't need to worry about bringing a cooler with you when you go out on a picnic.

depending on season I will use blanched green beans or asparagus, but for this version I used peppers and green onions.

What you need 

(2-3 servings)

1lb Potatoes (fingerling potatoes or red)

1/4 C. Green Bell Pepper chopped 

Green Onion chopped

3 cloves garlic (skin on)

3 T. EVOO as well as some for roasting

1/2 Lemon juiced

1 T. stoneground mustard

S&P

Step 0: Turn oven to 350˚

Step 1: Scrub the Spuds, cut into bite sized chunks and put in a bowl of cold water...allow to soak.

 

Step 2: Dry Potatoes and put on baking sheet with garlic, drizzle with EVOO and massage the bunch together. Pop into oven and cook till golden brown.

Step 3: Make vinaigrette by adding lemon juice, mustard, and the roasted garlic (please remove the skin at this point), S&P- whisk in EVOO till it emulsifies.

Step 4: Pour over Potatoes and lightly mix.

Step 5: Impress your mayo hating friends!