buy 
Fava beans are abundant at most of the farmer's markets right now. We loved the fava beans we recently purchased from Yang Tao at the Chinatown Thursday afternoon farmer's market, available both whole and shelled. 
Choose fava beans that are firm and filled out from end to end. The thinner beans with smaller bumps are younger, and therefore easier to shell. The fatter, more mature pods require a second peeling of skin that surrounds each bean inside.

store 
Favas will keep in the refrigerator for about a week in a tightly sealed plastic bag. Shelled fava beans can also be frozen for up to six months.   

serve
Fettuccine with fava beans + brown butter, braised with artichokes + green garlic, fried with sea salt, fava bean hummus, fava bean stew, tossed into green salad, fava bean falafel   

cook
Marinated Fava Beans   about 1 cup
 
2 lbs. fava beans
1 tbsp. minced shallot
1 tbsp. red wine vinegar
1/2 tsp. salt
1/4 tsp. fresh ground black pepper
2 tbsp. extra virgin olive oil
2 tbsp. chopped fresh chives    

Shell the beans from the pod, blanch in boiling water then toss into ice water to cool and stop the cooking process. Peel the outer layer of each bean, leaving the tender inner bean. In a medium bowl combine shallot, vinegar, salt, and pepper. Slowly whisk in the olive oil to make an emulsified dressing. Toss with the fava beans, cover and chill for at least two hours or overnight. To serve, stir in chives and serve as an antipasto, mix with salad, mix with feta or vegetables, or as a cold side dish with fish or poultry. For an extra dimension add a tablespoon of lemon or orange zest.  

spring skewer + hummus soiree 
north african spiced lamb kofta
falafel + mushroom kebab
smoked paprika chicken skewer
**
roasted pepper + walnut muhammara
cucumber mint tzadziki
chickpea hummus with fresh herbs + extra virgin olive oil
fresh fava bean + feta dip
roasted garlic baba ghanouj
grilled flat bread + house baked pita chips 

middle eastern fusion feast
phyllo cigar with walnut, dried tomato + feta
grilled peppadew stuffed with couscous, olives + raisins
**
fresh watercress, heirloom tomato + mint salad
 
rosemary + garlic studded leg of lamb roast, preserved lemon jam 

free range chicken tagine wiith saffron, dried apricots + chickpeas

turkish manti dumplings, garlic yoghurt sauce + chile oil

israeli couscous with dried cranberry

honey + rose water glazed baby carrots

**

cinnamon date cake

april luncheon
poached wild salmon, walnut + currant pesto
phyllo torta with grilled eggplant, roasted pepper + spinach
sauteed pea tendrils
traditional tabouleh salad
butter lettuce salad, citrus segments, olives, walnut oil vinaigrette

assorted middle eastern treats, pistachio baklava, kataif, chocolate dipped medjool dates, olive oil cookies 

our favorite cocktail this month: sparkling blood orange
1/4 cup creme de cassis (black currant liqueur)
1 1/2 cups strained fresh orange juice (from about 6 oranges)
1 750 ml bottle chilled champagne or sparkling wine
8 slices of blood orange

Evenly divide the crème de cassis into each of 8 Champagne flutes or other stemmed beverage glass. Add juice evenly divided into each glass. Fill each glass with Champagne, then stir gently. Garnish cocktails with slices of blood orange. This can be made ahead in a pitcher.