Italian Fava Beans with Tomatoes

Ingredients

• 2 or 3 Tbsp extra virgin olive oil

• 1 medium onion, diced

• 1 pound bag of fava beans, shelled, bean only (the outside pod isn’t edible)

• 1/2 pint cherry or chopped tomatoes, canned or fresh

• 1 ½ tsp salt

• freshly ground black pepper

Instructions

1. Sauté the onion in the olive oil over medium high heat, adding a pinch of salt.

2. Once the onions are translucent and starting to brown a little, add the shelled fava beans.

3. Lower the heat to medium, stir, and partially cover for about 3 to 4 minutes.

4. Put the heat back to medium high and add the tomatoes, with more salt, and pepper if desired.

5. Stir and cook for another 4 or 5 minutes, uncovered, or until the fava beans are ready. Taste for seasoning and add as needed.

6. Remove from heat and serve hot, preferably with some fresh, crusty bread. Perfect as a vegan main dish or as a side, too.

Italian Green Bean and Tomato Salad with Balsamic Dressing

Ingredients

·         1 lb green beans, trimmed and cut into 2 inch lengths

·         2 medium vine ripened tomatoes, seeded and diced

·         4 oz fresh mozzarella, small sized balls or diced from large size

·         1/4 cup thinly sliced fresh basil

·         1/4 cup balsamic vinaigrette

Instructions

1.            Fill a bowl with cold water and ice.

2.            Heat a large pot of water to a boil. Add green beans and cook until tender, about 4-5 minutes.

3.            Drain the beans and transfer them to the bowl of ice water to cool. Drain again and blot dry.

4.            Add the cooked beans, tomatoes, mozzarella, and basil to a large serving bowl.

5.            Pour the balsamic vinaigrette over the salad and toss to combine. Serve immediately.