My farmers market haul got me lots of tasty veggies. I made a Fava Bean Salad and Pasta with Bread Crumbs and Cauliflower (inspired by the cookbook Bread and How to Eat It by Rick Easton)
Appetizer: Fava Bean Salad
Fresh fava beans shelled, boiled and skins removed. Mixed with snap peas, mint or other fragrant herb (I used lemon balm that is very prolific in my garden right now), and some pumpkin seeds. Dress with olive oil, lemon juice, salt and pepper. Slice of Country Sourdough to mop up the juice from the plate.
Main: Pasta with Bread Crumbs and Cauliflower
Saute onion in olive oil, add raisins, walnuts, and tomato paste. Add boiled cauliflower (I also added some broccoli) with a little of the cooking water. Mash cauliflower, if desired, to blend better with the final dish. Add al dente pasta with some of the cooking water. The starch in the pasta cooking water will make all the flavors stick to the pasta and veggies nicely and any access is great for sopping up with bread. Sprinkle with bread crumbs roasted and cooked in olive oil.
