Chandon Clenard @chandonclenard - Tumblr Blog

Launch Center Pro Rocks!

Having fun setting up LCP.

Chef’s Corner

Fava Bean and Radish Bruschetta from the gardens

Ingredients 2 cups shelled fava beans, from about 2½ pounds of favas 3 breakfast radishes, sliced thin 2 garlic cloves, minced 2 tablespoons lemon juice Zest from 1 lemon 2 tablespoons mint, chopped ½ teaspoon kosher salt Fresh ground black pepper ¼ cup extra virgin olive oil 1 baguette, sliced ½-inch thick

Method:

In a large pot of salted boiling water, cook fava beans for 2 minutes. Drain the beans, reserving the blanching water. Immediately immerse the fava beans in a bowl of ice water (This helps retain the beautiful green color). Remove the beans from their outer peels and cook them again in boiling water for another 2 minutes.

Place beans in a large bowl and coarsely mash the fava beans, leaving some beans whole and some in chunks.

Combine the favas, garlic, salt, lemon juice, lemon zest, mint, olive oil. Season to taste with salt and pepper.

Brush olive oil on the baguette slices and grill or toast. Spread the fava bean mix on top of the toasted bread and garnish with sliced radishes. Sprinkle a pinch of salt and fresh ground pepper to serve.

Nutrition Tip: Did you know that fava beans are dense in nutrients like folate and other B-vitamins that support brain function? They are also an excellent source of protein, providing over 10g per cup! —Jackie Armstrong, MPH, RDN, EP-C Performance & Wellness Nutritionist R&DE Stanford Dining [email protected]

chandonclenard

Fava beans are so delicious!