Fava Bean and Roasted Cherry Tomato CrostiniCourtesy of Claire Thomas
- 6 slices French bread
- 2 ? Tbsp. olive oil
- ? lb. burrata (or bufala mozzarella) cut into 6 slices
- ? lb. fresh fava beans, shelled
- 1 pint cherry tomatoes, halved
- 3 Tbsp. basil, finely sliced
- Salt & pepper, to taste
Preheat your oven to 350 degrees. Drizzle bread with 1 Tbsp. olive oil and place on a baking sheet. Bake for 10 minutes on the center rack. Rotate pan and bake for another 5 minutes or until the bread is toasted.
Turn the oven up to 400 degrees. Line a baking sheet with parchment paper. Place tomatoes on pan, drizzle with 1 Tbsp. olive oil and sprinkle with salt and pepper. Roast the tomatoes for about 20 minutes, or until bursting.
In the meantime, boil a small pot of salted water and fill a bowl with ice water. Add the fava beans to the pot and cook for about 90 seconds, then immerse them immediately in the ice bath. Once the beans are cool, peel off the rubbery outer shell.
Press a slice of burrata into each piece of toasted bread and top with about 10 favas and 6 tomato halves. Grind a little pepper over slices, drizzle with ? Tbsp. olive oil and top with the basil. Enjoy.
Nutritional info per serving: 319 calories, 15g protein, 11g fat (3g saturated), 41g carbohydrates, 10g fiber, 242mg sodium
Roasted Salmon With Spring Peas, Asparagus and OrzoCourtesy of Jesse Schenker
- 1 lb. wild salmon, filleted into 4 portions
- 1? cups orzo pasta
- 2 cups freshly shucked peas
- 1 bunch green asparagus, cut into ? in. pieces
- 1 lemon, juiced
- 2 Tbsp. extra virgin olive oil
- 2 Tbsp. basil, chopped
- Kosher salt to taste
- ? cup Parmigiano Reggiano, grated
Preheat oven to 400 degrees.
Bring a large pot of water to a boil. Cook orzo in water for eight to 10 minutes. Turn off the burner, strain pasta and put orzo back into pot, set aside.
Place salmon on baking pan. Drizzle with 1 Tbsp. olive oil and sprinkle with salt. Roast in oven for eight to 10 minutes.
While salmon is cooking, place orzo pot on low heat, and stir in asparagus and peas. Cook for three to four minutes, stirring constantly. Remove pot from the heat and stir in the remaining olive oil, basil, Parmigiano and lemon juice.
Spread finished orzo on large platter with salmon on top. Serve immediately.
Nutritional info per serving: 621 calories, 46g protein, 21g fat (4g saturated), 61g carbohydrates, 8g fiber, 129mg sodium
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Amy Levin-Epstein is an award-winning freelance writer who has been published in a number of magazines, including Glamour, Self and Pregnancy.