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the mix WEEKLY EDIBLE IDEAS FROM TASTEBOOK

april 14, 2010

fava beans

Source: Gourmet, submitted by Kay Chun

Viewed: 14 times

Arugula and Fava-Bean Crostini

1 cup shelled fresh fava beans (1¼ pounds in pods) or shelled fresh or frozen edamame (soybeans; ¾ pounds in pods)
¼ cup plus 1 tablespoon extra-virgin olive oil, divided, plus additional for drizzling
1½ cups packed baby arugula (1½ ounces), divided
3 tablespoons grated Pecorino Toscano or Parmigiano-Reggiano
¼ teaspoon grated lemon zest
½ teaspoon fresh lemon juice
1 baguette
1 garlic clove, halved crosswise
16 mint leaves

View full recipe on Epicurious

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spring low-calorie
desserts

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recipes from
tuscany

1.	Lemony Risotto with Asparagus and Shrimp
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5.	Lemony Risotto with Asparagus and Shrimp
6.	Lemony Risotto with Asparagus and Shrimp
7.	Lemony Risotto with Asparagus and Shrimp
8.	Lemony Risotto with Asparagus and Shrimp
9.	Lemony Risotto with Asparagus and Shrimp
10.	Lemony Risotto with Asparagus and Shrimp

on two or more TasteBooks through April 27, 2010
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FREESHIP

Win a bottle of Frances Mayes's homemade
Bramasole Olive Oil, fresh
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at Frances Mayes's Villa
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www.thetuscansun.com.
To chat with Frances
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be sure to visit her blog at
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Grand Prize Winner:
One (1) bottle of Bramasole
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bottle. Harvested in Oct.
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Each will receive:
One (1) signed copy of
Every Day in Tuscany.

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Every Day in Tuscany
Seasons of an Italian Life

by Frances Mayes
author of Under the
Tuscan Sun

Published by
BROADWAY

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