We're starting to see fresh fava beans in the stores in Manhattan. These I just shucked, droped in boiling water 2 min, removed the testa, and cooked at 85C for 20 min; still al dente. Found an oregano bunch with unnaturally large leaves. Soaked those in olive oil, & placed on the beans.
The rib-eye was in the fridge overnight smothered in porcini mushroom powder, fresh chopped sage, etc.
The lasagna noodle I "stuffed" with sv beet greens and some cottage cheese, then baked ~20 min.
