My son’s “Odyssey of the Mind” team qualified for the state competition. That would keep us quite busy for half of the weekend. His team was challenged to build a contraption that would perform a “simple” task like hammering. They had to come up with a skit and tie the contraption to a storyline that included a famous person from history. They created a story line about a lost invention of Leonardo da Vinci.
|Fresh Fava Beans from the market|
The soft goat cheese is a perfect partner for the mild fava beans and the sharp crispness of the radishes.
I just cannot believe I haven’t eaten radishes until now. They are so good…well…especially spread with this dip.
Fava beans are the prettiest color green. They are fun to shell because the pod is so big that they really “snap” quite satisfactorily!
|Fava Bean and Goat Cheese Dip with Radishes|
Fava Bean and Goat Cheese Dip with Radishes Recipe:
(adapted from the April issue of Martha Stewart Living)
2 pounds fava beans, shelled
1/2 cup soft goat cheese (4 oz)
3 tablespoons extra-virgin olive oil
1 teaspoon chopped fresh tarragon
1 teaspoon finely grated lemon zest,
plus 1 tablespoon fresh lemon juice
1 tablespoon water, plus more if needed
1 bunch radishes, halved if large
Prepare an ice-water bath. Bring a saucepan of salted water to boil. Cook fava beans until tender, 1 to 2 minutes. Drain, and transfer to ice-water bath. Let cool. Drain, and peel beans.
Pulse beans, goat cheese, oil, tarragon, lemon zest and juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a food processor until just combined but still chunky, about 6 or 7 times.
Stir in water. Add an additional tablespoon water if mixture is too thick. Transfer to a bowl. Refrigerate until ready to serve. Sprinkle with pepper just before serving. Serve with radishes. (Snippets Notes: I found these imported thin crackers at Whole foods that had bits of figs and hazelnuts in them. I know, it sounds odd but in addition to the radishes, they also added a nice crunch)