Fava, Morel, Coconut
Oh, divine spring, my first plate of morels and favas of the season. Takes a bit of preparation – the favas must be removed from their pods, then quickly blanched, then pinched out of their waxy skins; the morels need a good rinse to remove grit before a quick saute in a teaspoon of olive oil – but is completely worth the 15-minute effort. Finish with salt and pepper and a few shaves of good Parmesan cheese. Perfection. (If you make it for dinner, a glass of champagne would make a lovely chaser.)
Also perfect? A new discovery (for me)…coconut water! For you coconut lovers, it’s the equivalent of putting a straw in a fresh coconut – beachy heaven. It tastes creamy-dreamy and is loaded with potassium (I read about it as a terrific post-work-out drink, naturally packed with electrolytes). About 45 calories/8 oz. glass. I think of it as dessert and challenge myself to not suck it down in one long greedy gulp. Yes, it’s that good. (I found it in the juice section at Whole Foods.)
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