• Put them out with cauliflower florets and carrot sticks on a crudite plate with soft cheese, a green pesto sauce, or another dip.

• Cut the peas into sections crosswise and toss in green salads

• Stir-fry them lightly with greens, green garlic, spring onions and/or mushrooms and top with your favorite sauce such as miso- tahini, green curry, or simple salt & olive oil!

• Steam the whole peas lightly and mix them with chopped fresh green herbs, olive oil and lemon juice.

CAULIFLOWER FAVA BEAN SALAD

Adapted from Bon Appétit
INGREDIENTS

1/3 cup olive oil
1 teaspoon minced fresh rosemary
2 garlic cloves, minced
2 Tablespoons fresh lemon juice
1 Tablespoon red wine vinegar
2 1/2 teaspoons finely grated lemon peel
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 medium head of cauliflower, trimmed, cut into small florets (about 3 cups)
1 cup shelled fava beans
1 head of lettuce
1 teaspoon minced fresh rosemary
1 Tablespoon olive oil
1/2 cup crumbled feta cheese (about 3 ounces)

PREPARATION

Combine oil, rosemary, and garlic in small saucepan.
Stir over medium heat just until fragrant, about 1 minute. Cool.
Whisk lemon juice, vinegar, lemon peel, salt, and pepper in small bowl.
Shell the fava beans.
Bring 4 cups of water to a boil. Add the shelled beans and cook beans until just tender (~3 to 5 minutes).
Drain beans and place beans immediately into a bowl of cold water.
After a couple of minutes, drain the water and peel outer skin of beans by loosening with tip of thumbnail or knife and slipping off.
Combine cauliflower, fava beans, rosemary, and olive oil in medium bowl toss.
Add lemon juice mixture and toss to coat.
Mix in cheese.
Prepare a bed of washed lettuce.
Spoon 1 cup of cauliflower salad onto the bed of greens and serve. Season with salt and pepper.