Grilled Favas

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You need super fresh young favas for this one.

Ingredients:
1/2 lb favas
Olive oil
salt
Juice from 1/2 a lemon
Grated parmigiano

Preheat grill to high.

Toss favas with a little olive oil. Grill about 5 min per side until nicely charred.

Toss with a little more olive oil, lemon juice, salt and parm.

Serve warm.

Oaty Buttermilk Pancakes

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This is a childhood favorite of mine. My Dad used to make these (my Mom made the non oaty version). Now I’m making them for my boys with the addition of a few chocolate chips. I love to freeze them for a quick weekday breakfast.

Ingredients:
1 cup rolled oats
2 c buttermilk
1 c whole wheat flour (or reg)
2 TBSP sugar
2 tsp baking powder
1/tsp baking soda
1/2 tsp salt
2 eggs, lightly beaten
2 TBSP butter, melted

Combine buttermilk and oats, let soak for 10 minutes. Add remaining ingredients, stir to combine.

Cook over medium high heat on a griddle for about 3 minutes per side.

16 pancakes.

Scallops & Gnocchi with Capers and Sage

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The scallops were calling to me at the farmers market today. I wanted to do something different then the classics seared scallop so after looking through the pantry I came up with this recipe. It was perfect! Especially the capers and sage 😉 You can easily double this for 4.

Ingredients:
8 oz shelf stable gnocchi
8 fresh scallops
salt and pepper
4 TBSP unsalted butter
2 TBSP small capers
1/2 c sage leaves
juice of 1 lemon

Cook gnocci according to package. Drain and set aside.

In a large skillet, melt butter over medium heat until it starts to turn slightly golden. Turn heat up to medium high, add scallops, gnocchi, capers and sage. Cooking for 2 minutes, then turn everything over. Cook for an additional 2 minutes, keep an eye on the scallops and remove them if they cook quickly (mine were pretty thick) – you don’t want tough scallops. Remove from heat, stir in lemon juice and serve.

Serves 2.