Monday, March 21, 2011

Roasted Pearls & Purple Carrots, Olive Oil Mashed Favas, Zucchini Steaks, Sauteed Red Chard

Really easy dinner with minimal ingredients but maximum flavor. Fresh fava beans would be awesome for the mash, but if it's not Spring, canned will do just fine. Originally I wanted to use Cippolini onions in my roast but I couldn't find them anywhere, so pearls will have to suffice, and they tasted great regardless. Small onions like these have such a great sweetness with little to no bitter or sharp flavor large onions have.

Sweet purple pearl onions and carrots roasted in thyme and balsamic vinegar served with zucchini steaks marinated in lemon and fresh oregano, creamy whipped fava beans and bitter greens.

Roasted Pearls & Purples
2 cups fresh red pearl onions, peeled
2 purple carrots, medium dice
1 tbl fresh thyme leaves
1 tbl maple syrup
2 tbl balsamic vinegar
2 tbl extra virgin olive oil
1 tsp sea salt
1/2 tsp black pepper

Preheat the oven to 400. Toss together all of the ingredients and lay flat on a baking sheet. Roast for 30 minutes, tossing every 10 or so to ensure an even roast.

Zucchini Steaks
2 shallots, minced
3 garlic cloves, minced
1/4 cup fresh oregano, roughly chopped
2 tbl extra virgin olive oil
1/2 tsp sea salt
1/4 tsp black pepper
zest and juice of one lemon
2 zucchinis, halved lengthwise

Preheat the oven to 400.
Combine all of the ingredients in a baking dish and let marinate for 1 hour, rubbing and coating the zucchini after 30 minutes. Roast the zucchini for 30 minutes until slightly tender and golden brown.

Sauteed Red Chard
2 tbl extra virgin olive oil
1 bunch red chard, stems and leaves seperated
1/2 tsp red pepper flakes
pinch black pepper
salt to taste
1/4 cup vegetable broth
Heat the oil up in a large saute pan. Add the chard stems and saute for 5 minutes. Add the leaves, red pepper flakes, pepper and salt. Toss and cook for 3 minutes more until the leaves wilt. Add the vegetable broth and and cook until all the liquid has evaporated.

Olive Oil Fava Mash
1 can fava beans, drained and rinsed
4 tbl extra virgin olive oil, divded
2 tbl roughly chopped fresh mint
1 tsp lemon zest
salt and pepper to taste
2 tbl vegetable broth, optional

Cover the fava beans in water and bring to a boil in a medium pot. Cook for 2 minutes, drain and set aside. Add 2 tbl oil to the pot and toss the beans back in. Saute for 5 minutes until warmed through and tender. Mash with a potato masher to desired consistency. Add the remaining 2 tbl oil, mint, lemon zest, salt and pepper. If you need more moisture, add some vegetable broth.

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