Quick & Healthy Summer Body Picker Upper

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Local Blue Lake Beans

1        lb       Blue Lake Green Beans
1        ea      grapefruit zested, juiced
1        ea      valencia orange zested, juiced
1        ea      lemon zested, juiced
1        ea      lime zested, juiced
1        bu      tarragon, picked
1        c        Creme Fraiche

Pick the stem ends off of the green beans and bring 1 gallon of salted water to a boil.  When boiling add beans and blanch for 5-7 minutes and place directly in heavily iced water until chilled.  Strain beans and allow to drip dry.  Strain all citrus juice into a bowl and toss beans in juice.  Marinate in fridge for no more than 12 hours. 

To Plate
Strain beans one last time and pat dry.  Stir zest into creme fraiche and toss with Blue Lake beans (may need a little juice if too thick).  Season with salt, herbs and fresh lemon juice.  Serve chilled

Grilled Whole Fava beans

1        lb       medium size whole Fava beans
1/2     c        E.V.O.O, plus some extra to toss with beans
2        T       Lemon Juice
1        T       Orange Blossom Honey
1        T       Bee Pollen
1        ea      small chunk of pecorino
1        ea      parsley roughly chopped
1/2     c        roasted almonds, slivered

Heat grill to high and toss Fava beans with olive oil and salt. In a small bowl, blender, food processor, magic ninja, etc emulsify olive oil/lemon juice/honey mixture.  Grill the entire fava pod and blister the outside like you would asparagus.  Blister both sides and toss with vinaigrette immediately when you take them off of the grill. 

To plate
Place beans on vin on a plate or in a bowl.  Grate cheese over the top, sprinkle bee pollen and add almonds.  Sprinkle parsley table side and scream bam!
 

All produce is from McClendon Select and can be found at both the Town and Country market on Wednesday and the Old Town Farmers Market in Scottsdale on Saturdays.  Both are Vegetarian.