Each Tuesday I will share an easy, nutritious recipe so you can join me in the home-cooked self-care.
I’m thrilled to announce that Teacher Goes Back to School has its very first GUEST POST!
Today’s recipe and divine food photos are from Vanessa over at The Beet Goes On and Good Things Come to Those Who Wait.
I’m all for food that is easy to prepare. Maybe not so much the frozen pizza rolls, exactly, but more like a hunk of bread spread with soft goat cheese and topped with strawberry jam. Or roasted vegetables, which require so little preparation aside from a few swipes of the knife and a dousing of olive oil and salt before they go into the oven. A roasted chicken. Perfectly ripe strawberries that require that you do nothing but wash and savor.
You get the idea.
2 pounds fresh fava beans in pods (to yield 1 heaping cup of cooked, shelled beans)
extra virgin olive oil
1 teaspoon finely grated lemon zest
juice of one lemon
1/4-1/2 teaspoon sea salt
freshly ground black pepper
firm, sturdy bread, such as a whole grain sourdough loaf, baguette, or batard cut into slices about 3/4″ thick
1 cup fresh ricotta
Preheat oven to 425ºF.
Rinse and dry the fava beans. Put them on a rimmed baking sheet large enough to lay them out in a single layer. Toss them with about 2 tablespoons olive oil.
Roast the beans, tossing them once during cooking (tongs are helpful for this), for about 10 minutes or until the shells begin to wilt. You don’t want too much color on them– just a slight change in texture. Plus the residual heat will continue to cook the beans after they’re out of the oven.
Remove the tray from the oven and allow beans to cool until they can be handled with bare hands. Remove the pods from the shells. Then remove the beans from the pods and set aside in a bowl. (I usually pinch off a tiny piece of the shell on the seam and squeeze the fava bean out.)
Season the favas with the lemon zest and juice, sea salt, a few grinds of black pepper, and 1 tablespoon of olive oil.
Drizzle with a little more olive oil.
What are your go-to healthy foods? How do you change your diet based on the season? Send me your recipe and you may find yourself featured here!
Today’s yoga brought to you by the restorative home practice. I am home with a cold today and already using my Hugger Mugger bolster under my knees. <3
Today’s music is Infinite Light by Lightning Dust.
Yoga Teaching Update:
FREE Fridays at 4:30 with the new It’s All Yoga teachers (21st and X in Sacramento) – you’ve got to sign up online www.itsallyoga.com.
A big thanks to those who came to my and Donna’s class last Friday! Always an honor to practice with you.
These classes are for every body – level 1/2. Bring your friends!
I’m teaching with Erin – May 28th!
I’m also scheduled to teach July 9th!
Office Hours with Michelle are on Fridays from 3:30-4:30, so come on by the studio before class and say hi!
I’m digging all these fava bean recipes I’ve seen lately– and one with bread and ricotta?! I’m sold. Can’t wait to try it!
We can’t plant Fava beans around here (Pacific NW) until late spring, not enough sun; but before summer is over we will have a good harvest and I will be sure to try this recipe…I love Ricotta and Fava, what a combo.
Thanks Vanessa for sharing your recipe the instructional pictures are beautiful, a wonderful recipe…a keeper!
Thanks to Teacher Goes Back to School for inviting her to share!
What a delicious looking treat! I may just have to try this one. Tell me – are favas much like limas? There aren’t many vegetables/legumes I don’t like. Limas just happen to be one of them! The favas look so beautiful, I can’t fathom not loving every morsel.
Thanks for the post, V3!
favas and limas are two different beans. favas are a firm bean with a firm consistency throughout, not like limas which often are made so the skins are thick and insides are mealy.
thanks, steph! i look forward to hearing about your new fava obsession. but get on because the season’s short (and i’m not sure how they’re looking in california right now).