Lucid Food_ Cooking for an Eco-Conscious Life - Louisa Shafia [49]
A few slices of stale baguette or other crusty bread, crust removed and coarsely diced
2 zucchini
½ cup firmly packed fresh mint leaves
½ cup loosely packed Parmesan or other hard Italian cheese, shaved
2 tablespoons lemon juice
Preheat the oven to 375°F.
Put the favas in a small pot with water to cover. Add 1 tablespoon of salt and bring to a boil, then reduce the heat and simmer, uncovered, until the favas are just tender, about 4 minutes. Drain and cool in an ice bath. Peel off the skin and set the beans aside.
To make the croutons, in a large bowl whisk together 2 tablespoons of the olive oil with 1 clove of the minced garlic, the thyme, and 1 teaspoon salt. Add the bread and toss to coat evenly. Spread the bread on a baking sheet. Bake for 5 minutes, stir, then continue baking until the croutons are crisp and golden, about 5 minutes more. Taste and season with salt. Let cool, then set the croutons aside in an airtight container.
Trim the ends of the zucchini and cut them in half. Cut the halves into slices ¼ inch thick and season with salt. Heat a skillet and add 2 tablespoons of the olive oil. Working in batches, lay several slices of the zucchini on the skillet. Turn after 2 minutes and cook on the second side for 1 minute, until the zucchini is cooked through but still firm. While searing, drizzle the zucchini with more oil as needed. Transfer to a plate and repeat with the remaining zucchini. Allow to cool to room temperature.
Cut the zucchini into large bite-sized pieces and toss with the remaining ½ clove of minced garlic, the favas, mint, Parmesan, lemon juice, and the remaining 1 tablespoon olive oil. Season with salt and pepper.
Plate the salad and top with the croutons. Serve immediately.
Fava Plants and Reducing Pesticide Use
The appearance of fava beans always causes a stir at the farmers’ market because their return signals the beginning of warm-weather produce. Besides being tasty, favas are an important crop for maintaining healthy soil. Their deep taproots help to loosen compacted soil, and fava plants also produce large amounts of nitrogen, much of which goes back into the soil and sustains subsequent crops. More nitrogen in the soil means less chemical fertilizer sprayed on plants. Scientists are experimenting with growing favas next to other vegetables so that the nitrogen is transferred directly from the roots of the favas to the roots of the other plants.
Lamb’s Quarters and Pea Shoots Soup
This lighter take on cold spinach soup gets its rich texture from potatoes instead of the traditional cream. Lamb’s quarters grow wild and are sometimes considered a weed, but they taste like chard or spinach when cooked. Pea shoots are the young leaves and tendrils of pea plants (see image at end of recipe). Long used in Chinese cooking, pea shoots have a strong, fresh pea flavor.
Serves 4
3 tablespoons olive oil
2 stalks green garlic, or 4 scallions, coarsely chopped
2 Yukon Gold potatoes, peeled and sliced ¼ inch thick
Salt and freshly ground black pepper
4 cups vegetable or chicken stock
2 large handfuls lamb’s quarters, coarsely chopped
2 large handfuls pea shoots, coarsely chopped
Juice of 1 lemon
4 teaspoons chopped fresh chives for garnish
Heat a stockpot over medium-high heat, add the oil, and then add the green garlic. Cook, stirring frequently, until soft, about 5 minutes. Add the potatoes and 2 teaspoons salt, stir, and pour in the stock. Cover the pot and bring to a boil. Decrease the heat and simmer, covered, until the potatoes are soft, about 10 minutes.
Stir in the lamb’s quarters, cover, and cook until the leaves are soft but still bright green, about 4 minutes. Add the pea shoots and cook for another minute. Pour the soup into a blender and blend until smooth. Add salt and pepper to taste.
Serve warm or cold, garnished with a dash of lemon juice and a teaspoon of chives.
Ash-e-reshteh (Persian New Year’s Soup with Beans, Noodles, and Herbs)
Ash-e-reshteh (Persian New Year’s Soup with Beans, Noodles, and Herbs)
This countrified soup