Grilled Fava Beans

You can slip them from their skins as you eat them.

Optional additions: crushed red pepper flakes, lemon zest, and/or chopped fresh herbs.

-In a large bowl toss 1 pound of fava bean pods with 1-2 TBS olive oil and several pinches of sea salt.

-Arrange them in a single layer on a grill over medium-high heat.

-Grill until blistered on one side - 4 to 5 minutes, then flip and grill for a few minutes more on the other side.

-If you aren't sure when to pull them off, take a pod off the grill, open and taste one of the beans. You want the fava beans to be smooth and

creamy when you pop them out of their skins, not undercooked.

-Keep in mind that they'll keep steaming in their pods for a few minutes after they come off the grill.

-Season the grilled favas with a bit more salt (if needed) and any herbs or lemon zest if you like.

To eat:

-Tear open the pods, take a fava bean, pinch the skin and slide the bright green fava from its pod.

Grilled Summer Squash

-Light your grill your b-b-q.

-Cut 1-2# zucchini the long way into ½ inch thick slices.

-If using Ronde de Nice squash, slice into rounds ½ inch thick.

-Rub or brush both sides of the zucchini with extra-virgin olive oil and sprinkle with salt and pepper.

-Put the squash on the fire when it’s medium hot.

-Grill them turning once until grill marks are visible, about 10 minutes.

-Transfer to a platter and drizzle with Balsamic vinegar and some chopped dill or chives.

-Serve hot or at room temp.

Grilled Eggplant and Cheese

We used a wine cured goat cheese and a mozzarella. The wine cured goat cheese was amazing!

-Cut 1-2 eggplants into thin ¼ inch slices.

-Try to make the number of slices come out as an even number.

-Put a thin film of olive oil on a griddle or large cast iron pan, and add eggplant slices so they touch but do not overlap.

-You might have to make more than one round or use more than 1 pan.

-Cook, turning once until the eggplant is lightly browned and then remove it from the heat and let cool slightly.

-When cool enough to handle, put a piece of cheese between two slices, and repeat until all of the eggplant is used up.

-Grill the eggplant on each side for another minute or two until cheese melts.

Grilled Corn with Cotija, Lime and Chile

-Soak 4 un-husked ears of corn in water for 10 minutes.

-Set a rack 5-6 inches over the flame/glowing coals and grill corn until husks are charred, 10 minutes.

-Shuck the corn, then grill it until some kernels are browned in spots, about 10 more minutes. 

-Whisk together ¼ cup mayo and 1/8 tsp cayenne.

-Spread may mixture over the corn, then sprinkle the corn with ¼ cup cotija cheese. 

-Serve with fresh lime wedges.