Beet Greens and Fava Bean Puree

Carol — Fri, 30 Apr 2010 13:41:54 +0000

Fresh Ingredients
Beet greens and stems, chopped
1 small portabello mushroom
1 clove garlic
2 T pesto

PantryFare
1 cup dried fava beans

Spices and Oils
1/8 cup olive oil
1 T plum vinegar
¼ tsp salt

Cook the fava beans 2 hours, until soft. Cool and peel the outside skins off to discard. Place beans, oil, garlic and pesto in food processor and puree. Add water as necessary to get a consistency that holds together, but just barely.
Steam the beet greens and mix in bowl with salt and vinegar. Sautee the mushrooms and add to the greens. Heat the fava puree and plate together, either adjacent or with a bed of the pureed beans.

Be healthy!

Portabello Mushrooms

Carol — Mon, 10 Aug 2009 20:00:19 +0000

I’ve tried different ways of cooking and serving the big portabello mushrooms but I’ve got to say that simply the best way is to grill them. I sprayed them with a dusting of olive oil and then added salt and pepper. Placed those biggies on the grill and cooked over low heat as long as I could without burning them. (I zapped them in the microwave too because they didn’t feel quite soft enough.)

Then I simply placed them on a bed of spinach with a nice slice of tomato and onion. Beautiful and delicious.

GoldenStarFruit - Easy Recipes for Healthy Eating » portabello

Beet Greens and Fava Bean Puree

Portabello Mushrooms