Powell's Books

Miner’s Lettuce and Fava Bean Bowl with Faro and Toasted Israeli Couscous

This tasty seasonal bridge salad is rich, nutty, and protein-packed.

Serves 2 to 4

2 cups shelled unpeeled fava beans (about 2 pounds whole pods)
Salt
½ cup Israeli couscous
½ cup uncooked farro
½ cup shaved red cabbage
2 large handfuls of fresh miner’s lettuce
¼ cup chopped parsley
2 tablespoons ribboned fresh basil (optional)
Grape Almond Viniagrette

Charred Fava Beans with Marigolds, Fresh Plums, and Grilled Fennel

This salad is beautiful, and the grown-up dressing made from plum sake makes it perfect for early spring entertaining.

Serves 6

½ fresh fennel bulb
1 pound fava beans
1 large handful of miner’s lettuce
1 small handful of marigolds or edible flowers
1 plum, sliced into ¼-inch wedges
Dressing

Makini Howell, owner of Seattle’s Plum Bistro, shared two of her favorite fava bean recipes. Find them here: http://powells.us/12jvlPH

foodisthenewrock:

Chef Eddie Huang is in the latest issue of Rolling Stone. Can we rest our case yet? 

We’re hosting Eddie Huang tonight at Powell’s City of Books. Hopefully he reps Oregon right and wears the Pendleton while he signs copies of Fresh Off the Boat.

“The lows, you know, there are dead rats, or sick patrons, or hateful staff members. There’s all that interpersonal difficulty. And equally, the pleasures are the beautiful human interactions that you have with staff, with customers, with purveyors… Also, I think handling the product itself is very satisfying. I love to, oh, put my hands in the flour bin as I’m scooping out flour. That’s such a sensual pleasure. The sensual pleasures are many.”

 - Gabrielle Hamilton, chef at Prune and author of the memoir Blood, Bones and Butter, talking about the highs and lows of running a restaurant. Read the rest of our interview with Gabrielle.