Last week I pureed some blanched favas with our extra virgin olive oil and the result was a fragrant, pistachio-colored spread perfect for sandwiches, topping crostini or my personal favorite: by the spoonful!
Fava Beans with Dandelion Greens from Saveur Grilled Fava Beans from 101Cookbooks.com Fava Bean Gazpacho adapted from The Slow Mediterranean Kitchenby Paula Wolfert's for The New York Times Mariquita Farms.Happy summer!