Fava Bean Puree

Adapted from The Art of Simple Food by Alice Waters,  this beautiful green gem can be added to practically any plate/dish.

(I halved this recipe as I was only cooking for myself...the original is below)

Ingredients

4 pounds fava beans (in their pods)
1/3-1/2 cup olive oil
4 cloves garlic, sliced
1 branch fresh rosemary, or 1 tsp dried rosemary
1/2 cup water
salt and pepper to taste


Directions

Bring a pot of salted water to boil as you shell the beans from their pods.

Blanch the beans quickly in the boiling water, then remove within 10 seconds and put into a bowl of ice water.  Drain the beans and pop them out of their white-ish skins.

In a heavy-bottomed saucepan, heat the olive oil over medium heat, and add the fava beans, garlic, rosemary, and water.  Add salt and pepper.  Stirring occasionally, (making sure the garlic/beans don't stick to the bottom of the pot), cook the beans until tender and can be squished underneath a fork or back of a spoon, about 10-15 minutes.

Remove the beans and place into a bowl where you can mash them all with a spoon, potato-masher, or run through a food mill (if you have one).  Test for salt/pepper.  Enjoy!!

Honey Ricotta Turnovers

Adapted from Yummly, originally from the one and only Martha Stewart.

Add in some of your favorite fruit...this could be incredible with softened figs or berries.  I opted for a handful of mushed-up blackberries and am more than thankful I did.

Ingredients

3/4 c. ricotta
3 tblsp. sugar
1/4 tsp. vanilla extract
1 tsp. orange or lemon zest
Handful of berries (optional)
1 large egg
pinch of salt
1/4 cup (1/2 stick) of butter
2 tblsp. honey, plus more for serving
6 sheets frozen phyllo dough, thawed

Directions

Preheat oven to 350 F. In a small bowl, combine ricotta, sugar, vanilla, zest, fruit (if using), egg, and pinch of salt. Mix well to combine. In a microwave-safe bowl, microwave butter and honey on high until butter melts, 30 to 45 seconds. Stir well to combine. 

Lay 1 sheet phyllo on a work surface (cover other sheets with a lightly damp towel). Using a pastry brush, gently brush with honey mixture. Lay 2 more sheets phyllo on top, brushing each with honey mixture. Cut crosswise into 4 rectangles. Place spoonful of ricotta mixture at one end of each rectangle; gently fold phyllo around ricotta at a diagonal, and continue to fold it, maintaining its triangular shape, until you get to the end (similar to folding a flag). 

Transfer to a greased or lined baking sheet. Repeat with remaining 3 sheets phyllo. Bake until golden brown and shiny, 30 to 35 minutes. Serve warm, drizzled with more honey.

Enjoy!