I love the texture of salmon seared in a pan without turning it, and then finished in the oven. The top develops a crackling crust and the inside is moist and flaky. The fava sauce has a little tang that is inherent with fava beans and is a wonderful foil for the rich salmon. The...Read More

This is a good sauce to do when you have more mature beans which can have a more assertive taste and are starchier. This sauce is also excellent made with young favas, giving it a really bright taste, and making it a great sauce for fish like salmon or halibut. If you choose not to...Read More

INGREDIENTS: 1 lb. dried fava beans, soaked overnight 1/2 cup olive oil 2 medium onions, diced 1 1/2 lbs. diced tomatoes (or substitute large 28-ounce canned tomatoes, drained) 1 cup chopped fresh parsley 1 teaspoon ground cumin 2 bay leaves 2 cups vegetable stock or water Salt and freshly ground black pepper Flavorful, extra virgin...Read More

INGREDIENTS: 4 Italian sausages, casings removed 1 tablespoon olive oil 2 medium onions, chopped 4 cloves garlic, minced 3 cans (14 oz. size) stewed tomatoes 4 lbs. shelled fava beans (no need to remove inner skins if the beans are young) METHOD: In a large pan, heat olive oil and sauté sausage meat, crumbling meat...Read More