Recipe by Bobby Flay Serves 4

Some members brought this along to Strawberry Day last Sunday as part of their picnic lunch.  Jenny shared a bowl with us, and wow it was delicious!  Thanks Jenny for sending the recipe.

4 cups shucked Fava Beans

1/4 cup fresh Lemon Juice

2 TB minced Garlic, use some of the Green Garlic 

1/4 cup Olive Oil

Salt and freshly ground Black Pepper

1/4 lb Manchego Cheese, shaved thinly (or Asiago or Romano)

2 TB finely chopped Parsley, you could substitute some basil or chives

Fill a bowl with ice and water.  Bring a large pot of salted water to a boil.  Add the fava beans and cook until just tender, 3 to 4 minutes.  Drain and shock in ice water.  Drain again and remove out skins.  Place the beans in a medium serving bowl.  In a small bowl, combine the lemon juice, garlic and olive oil and whisk until blended.  Season with salt and pepper to taste.  Pour the mixture over the beans and mix well.  Add the cheese, sprinkle with the parsley and serve.