I think of cauliflower as a highly inoffensive vegetable. (Update: J takes offense at this description. He wants me to describe it as “a PERFECT vegetable.” Anyway.) It’s mildly flavored when cooked, and it’s not green. You can hide it in mac and cheese if you’re so inclined (or so I hear). Continue reading
I love many vegetables. Most vegetables, even. But I do not love fava beans.
Sure, they’re the color of springtime. And at their best, they do taste like something that color green should taste. But they are so much work. (Every year around this time, someone acts like it’s a new idea to grill whole fava beans, but that can’t really work. Does that really work?)
So I only cook fava beans when they appear in my CSA box. One or two pounds can be manageable if you have half an hour to kill: string the pods and pull them open, push out the beans with your thumb, simmer them for a few minutes, drain and run them under cold water, then peel the bean-skin from each and every individual bean.
Then see if you find yourself admiring the fava’s color and flavor, or if you find yourself vowing to just steam some broccoli next time. If you forget your vow and find yourself with another pound of favas, though, this recipe is one of my favorites.