This past weekend, I wrapped up my volunteer work with Operation Frontline. The program is a 6-week series of cooking and nutrition classes that helps teach families how to prepare tasty, healthy meals on a limited budget. Share Our Strength funds its work and its mission is to end childhood hunger in large part through creative culinary events across the country.
Because we wanted to make the last Operation Frontline class extra special, we ended by having a farmers’ market field trip followed by a potluck. It was so much fun. Not only do I love potlucks and farmers’ markets, but it was so nice being outside in the warm sun and interacting with the participants in a different environment. The community I worked with is filled with such warm people who really want to make healthy changes in their lives. I feel honored for just being a small part of it.
For the potluck, I brought fava bean dip from fava beans my friend picked in her garden. Now I am somewhat new to fava beans. They’ve always appeared a little intimidating to me. I guess I can attribute this to their size and amount of prep-work. But with the guidance of my friend and a little patience, I no longer have to endure fava bean intimidation. Yes, it was a little work but in the end, sooo worth it. They were delicious.
The recipe dip below is pretty close to hummus in texture but creamier and more luxurious. it’s such a great bean to puree. The texture was so beautiful. I actually made a (cilantro) pesto right before so the remnants really added a nice kick to the fava bean dip.
- sea salt
- ice bath
- 1 pound fresh fava beans
- 1 clove of garlic
- ⅛ cup olive oil
- water, as needed
- First, shell the beans from the fava pods using a pairing knife. In a large saucepan, bring a pot of water to boil, adding salt. Prepare an ice bath (ice + water) on the side for the cooked beans. Add the shelled beans to the boiling water. Cook for about 3 minutes.
- Take cooked beans and add them to the ice bath. This will preserve the beautiful bright green color of favas. When fully cooled, peel the beans a second time. Puree the beans in a food processor with a little water and olive oil, salt pepper and garlic. Feel free to add fresh basil or cilantro to processor or as a garnish.
It was such a great experience. I love Share Our Strength. They’re really doing some remarkable work. If you are a chef or nutritionist and have an interest in volunteering, I highly recommend this program. If you’re not a chef or nutritionist but still want to help, support Share Our Strength’s other initiatives:
- Attend Share Our Strength’s Taste of the Nation culinary benefit in your area. Savor the finest food, spirits and wine with the nation’s hottest chefs and mixologists—100 percent of ticket sales help ensure that no kid in America grows up hungry. Find an event near you.
- Host Share Our Strength’s Great American Bake Sale in your community. Proceeds help provide at-risk children with nutritious after-school and summer meals. Register today.
- Eat out at restaurants participating in Share Our Strength’s Great American Dine Out this September. A percentage of the restaurant’s sales go to Share Our Strength’s work to end childhood hunger in America. Find restaurants near you.
- Become part of a touring dinner series at Share Our Strength’s A Tasteful Pursuit. Renowned American chefs take their talents to top culinary cities and create delicious, multi-course dinners at some of the country’s finest dining establishments. Funds help make sure no kid in America grows up hungry. Reserve your seat now.