Recipes

'The Best' Ricotta Blueberry Cake

I got this recipe from King Arthur flour and it is simply outstanding!!    It can be served room temp but I prefer it in the fridge for a few hours.   

Serves 6 for under $25.00

Batter
1 cup (4 1/4 ounces) King Arthur Unbleached All-Purpose Flour- $4.99
3/4 cup (5 1/5 ounces) sugar
1 1/4 teaspoons baking powder- approx $2.99
1/2 teaspoon salt
1/3 cup (2 5/8 ounces) milk
1/4 cup (1 3/4 ounces) shortening- approx $3.50
1 large egg
1/2 teaspoon vanilla- approx $4.99
1 1/2 cups (7 1/2 ounces) fresh or frozen blueberries- approx $3.99

Topping
2 large eggs
1 1/4 cups (10 ounces) ricotta cheese- approx $3.99
1/3 cup (2 1/4 ounces) sugar
1/4 teaspoon vanilla

Preheat the oven to 350°F. Grease a 9 x 9 x 2-inch pan. 

For the batter: In a small bowl, combine the flour, sugar, baking powder and salt. Add the milk, shortening, egg and vanilla, beating till smooth. Spoon the batter into a greased 9 x 9 x 2-inch pan Sprinkle the blueberries over the batter.

For the topping: In a small bowl, beat the eggs till frothy, then beat in the cheese, sugar and vanilla. Spread this mixture evenly over the blueberries.

Bake the cake for 55 to 60 minutes, or until it's golden brown around the edges. Remove from the oven and cool to lukewarm before serving.Yield: 12 servings.

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Nonna Galassos's Potato and Onion Frittata- Recipe from Ciao Italia Family Classics by Mary Ann Esposito

This is Mary Ann Esposito's Nonna's recipe.  Mary Ann tells me this was one dish that was a constant staple at home especially for Saturday lunch or dinner.  Her Nonna made it best in a cast iron pan but Mary Ann prefers to use a non-stick pan that will allow to flip it without fear of breaking it.

Serves 4 for under $15.00

Ingredients:
2 medium potatoes-approx $1.99
1/3 cup Extra Virgin Olive Oil
1 medium yellow onion- peeled and diced
5 large eggs- approx $2.99
1 cup fresh shredded spinach- approx $2.99
1/4 cup minced parsley
1/2 cup grated Parmesan cheese- approx $4.99
Fine sea salt to taste
Grinding black pepper

Preparation:
Cook the potatoes for 10-12 minutes until tender.   Cool, peel and dice them.   Heat the olive oil over medium heat in a large non stick (12 inch) saute pan.  Stir in the onions and cook until they are soft.  Add the potatoes and cook uncovered until the potatoes begin to brown slightly. Toss them now and then while they cook. If the pan seems dry, add more olive oil.  In a separate bowl beat the eggs with a fork until they are foamy.  Add the spinach, parsley, cheese, salt and pepper. Pour the mixture evenly over the potato and onions and cook until the underside is browned and the frittata moves in one piece when the is shaken. With a wooden spoon or spatula, push any raw egg mixture on the surface to the edge of the pan and lift up the frittata to allow it to run underneath the frittata.  When the frittata is firm on the bottom, place a dish larger than the diameter of the pan over the top and invert the frittata onto the dish. If the pan seems dry, add more olive oil then carefully push the frittata back into the pan to cook the other side. This should take about 3 minutes. Place a dish over the top of the pan and invert it.  Cut into wedges to serve either, hot, room temperature or even cold.   
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Chopped Assorted Olives Caper, and Herbed Olive Oil Dip

I love to make different dips in my kitchen whether for myself or for my guests.  I like to have this handy after a long day in the office I grab a piece of bread  glass of red wine and this holds me over until dinner.  You can store this for up to 5-7 days.  Use the best Extra Virgin Olive Oil you can find.  It makes all the difference.

Serves 4-6 for under $20.00

Ingredients:
1 1/2 cups of Extra Virgin Olive Oil
3 cloves of garlic- very very finely chopped
1/4 cup kalamata olives- finely choped- approx $1.99
1/4 cup green olive olives- very finely chopped- approx $1.99
5-6 Moroccan Olives (these are my favorite)- finely chopped- approx $1.99
1 teaspoon capers- approx $1.99
1/2 teaspoon oregano- approx $1.99
1/2 teaspoon crushed red pepper- approx $1.99
1/2 teaspoon very finely chopped marjoram- approx $1.99
1/2 teaspoon very finely chopped rosemary- approx $1.99
Salt and Fresh Ground Black Pepper to taste-

Preparation:
In a bowl add the olive oil.  Add remaining ingredients and mix all together.  Serve in small dipping plates with a crispy sliced baguette. Garnish with additional olives if desired.
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White Bean and Spinach Bruschetta

I love to have friends and family over for dinner.  This make a great appetizer and pairs nicely with a dry white wine.


Serves 4-6 for under $15.00

Ingredients:
1 large baguette- cut into slices- approx $2.50
2 tablespoons Extra Virgin Olive Oil- extra for bread
3 cups of frozen of fresh spinach (cooked according to instructions)- approx $2.99
1 can of  low sodium white beans- drained- approx $1.99
2 cloves of garlic-finely chopped
1 small onion finely chopped
1 large Roma tomato-chopped- approx $0.99
Salt and Pepper to taste

Preparation:
Preheat over to 350 F. Slice the bread to your desire of thickness- approx 1-2 inches.  Line a large baking sheet with foil.  Place the bread on the baking sheet.  Brush with olive oil.   Season lightly with salt and pepper.  Bake for 10-12 minutes or until a nice light golden brown.  Set aside.  In a medium skillet heat olive oil on medium heat.  Add the garlic and onion.  Cook for 4-5 minutes.  Add the beans .Cook for 3-4 more minutes. Add the spinach and season with salt and pepper.  Cook for 6-7 minutes on low. Add the chopped tomato and cook for 4-5 more minutes on low. Add a touch more olive oil and cook for 2-3 more minutes.  Set aside mixture and let cool. Top each slice of bread with the bruschetta mixture.  Serve.
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Moroccan Style Chickpea Coriander  Couscous Couscous Cakes with Cucumber Salad

There are days when I prefer to eat grains and a 100% vegetarian meal.  A few couscous couscakes cake with the salad is light, healthy and satisfying.


Serves 4-6 for under $15.00

Ingredients;
2  1/2 cups of couscous- approx $2.99
2 tablespoons flour or chickpea flour- approx $2.99
Extra Virgin Olive Oil
1 large red bell pepper- very very finely chopped- $0.99
1 small onion - finely chopped
2 eggs
1/2 cup of low sodium  canned chickpeas- drained and mashed to a paste with a fork- approx $1.99
1 large carrot- finely shredded- approx $0.99
2 tablespoons fresh parlsey finely chopped
1 tablesspoon coriander- approx $1.99
1 tablespoon lemon zest- approx $0.99 (extra for garnish)
Salt and pepper to taste.

Preparation:
Prepare couscouse according to package.  Set aside.  Heat 2 tablespoons olive oil in a pan.  Add onion, pepper and carrot.  Cook for 2-3 minutes.  Add the chickpeas,coriander, parsley, salt and pepper.  Cook for 3-4 minutes.  Set aside.   In a large bowl add the couscous, lemon zest, chickpeat mixture, eggs, and flour.  Mix all ingredients together and shape into patties.  Heat a grill pan on medium heat.   Brush with olive oil.  Carefully cook the couscous coucous cakes for 4-5 minutes on each side until a nice golden brown color.  Serve immediately with cucumber salad.


Cucumber Salad

Ingredients:
2 large cucumbers- cut into thin slices then in 1/2 slices- approx $1.99
2 tablespoons Extra Virgin Olive Oil
1 teaspoon white vinegar
Zest of lemon to taste
Salt and Pepper to taste

Preparation:
Place the cucumber and zest in a bowl.   Add olive oil, vinegar, salt and pepper.  Toss and serve.
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Homemade Croutons
Don't spend money on processed store bought croutons.   These are so easy to make and you can store them for a few days or in the freezer.  I like to add these to a simple salad  of vine tomatoes and onions or as a garnish for your soups.  Try to use the best quality olive oil.

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Add the oil about 1/2 way in a large wide sauce pan. You want the temperature to reach about 360-370F.

In a large mixing bowl add the flour, baking powder and zest. Whisk to combine.  In a separate bowl add the ricotta. eggs,vanilla and sugar.  Slowly add thee flour mixture and with a wooden spoon combine all ingredients. 
In small batches (be sure not to overcrowd) take a tablespoon size of the batter and gently drop in the hot oil. Cook for 3-4 minutes.  Turn  occasionally.  You want to get a nice  deep golden color. Transfer with a slotted spoon to a paper towel lined plate.  Serve immediately.  If desired dust with powdered sugar. 

 

The Schlow Burger

This recipe is courtesy of the talented chef Michael Schlow  

Crispy Onions and season with freshly ground black pepper.

 
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Scrambled Eggs with Pancetta Onions and Red Pepper

I eat eggs about 3 times a week.  I always like to try new recipes.  The pancetta adds really nice flavor to this simple recipe.

Serves 4 for under $15.00

Ingredients:
1/2 dozen eggs- approx $3.99
1 tablespoon olive oil
1 onion- finely chopped
2 red bell peppers- finely chopped- approx $1.99
1/4 lb pancetta- cut into cubes- approx $3.99
Salt and pepper to taste.

Preparation:
In a large bowl whisk the eggs with salt and pepper.  Heat a large skillet on medium heat.  Add olive oil .  Add onions and pepper and cook for 4-6 minutes until you get a light golden color.  Add the pancetta and cook for 3-4 minutes.  Add the eggs and using a spatula combine.   Scramble the eggs for 4-5 minutes or cooked to your liking.  Remove from pan and serve immediately.
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Pizza with Sopressata, Olives and Fresh Ricotta

Change up the usual pizza toppings of pepperoni and sausage with either hot or sweet sopressata.   This pizza takes no time to prepare and is great to serve as an appetizer when entertaining guests.

Serves 4 for under $30.00

Ingredients:
1 basic pizza dough- approx $5.99
1 cup of marinara sauce- approx $4.99
1/2 lb of fresh mozzarella- shredded or torn into little pieces- approx $4.99
4 tablespoons fresh ricotta- approx $3.99
1/4  lb sopressta sweet or spicy- thinly sliced- appox $4.99
1/4 cup kalamata olives- approx $3.99
Extra Virgin Olive Oil
Salt and pepper to taste
Arugula- optional

Preparation:
Preheat oven to 450F.   Roll out the dough and place on a lightly greased (use olive oil) pizza baking sheet or stone.  Add a little olive oil evenly over the dough.  Evenly spread the sauce.  Add the mozzarella.  Add the ricotta in dollops. Top with sopressata and olives.  Bake for 10-5 minutes until the pizza is a nice golden brown color and the cheese has melted. If desired top with fresh arugula and drizzle with olive oil and add fresh ground black pepper.  Serve immediately.
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Greek Yogurt with Honey and Walnuts

I am always looking for a light dessert that is both satisfying and tasty.  The combination of honey,walnuts and greek yogurt is like a perfect marriage.   With the growing popularity and health benefits of Greek yogurt this recipe is a hit.

Serves 4 for under $20.00

Ingredients:
20 oz of Greek Yogurt (I  Love FAGE www.fageusa.com)- approx $8.99
1/ 2 cup walnuts-crushed- approx- $3.99
1 cup of honey- approx- $3.29

Preparation:
In a bowl add the yogurt.   Top with honey and crushed walnuts.   Serve immediately.
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Simple Mozzarella Bruschetta

There is not much to this bruschetta.  The key is to find the freshest mozzarella and bread.   Simplicity at its best!  Makes the perfect appetizer or light lunch with a simple green salad.

Serves 4 for under $25.00

Ingredients:
1 lb of fresh mozzarella- approx $7.99
1 large baguette or Italian bread- approx $2.50
Extra Virgin Olive Oil
Parsley Flakes- approx $1.99
Ground Oregano- approx $1.99
Ground Paprika- approx $2.99
Sea Salt and Ground Pepper
Black Olives- optional

Preparation:
Cut the bread into approx 1 1/2 inch slices on a diagonal.   Slice the mozzarella into even slices.   Place a piece of mozzarella on the bread.   Add the spices, salt and pepper and drizzle with olive oil.
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Dalmatian Antipasto Platter

On the Dalmatian Coast in Croatia an antipasto platter of cured meats and cheeses can always be found in every home, konoba, or fine dining restaurant.  Nothing goes better than homemade bread or a really good bread found in a bakery baked the old fashioned way.   The nuts and jam pair very nicely with the cheeses.

Serves 4-6 for under $45.00

Ingredients:
1/4 lb prosciutto- approx $5.99
1/4 lb mortadella- approx $3.99
1/4 lb sopressata- approx $4.99
1/4 lb salami or capicola- approx $4.99
1/4 lb manchego cheese- sliced-approx $6.99
1/4 lb fontina cheese- sliced- approx $7.99
1/4 cup apricot jam- approx $3.99
1/4 cup pistachios- approx $3.99
1/4 cup walnuts- chopped- approx $3.99

Preparation:
Arrange the meats on a platter.  Add the cheese and nuts.   Place the apricot jam on the side.
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Flat Bread Pizza with Radicchio and Scarmoza Cheese

Scarmoza Cheese is  in the same family as mozzarella and provolone.   It has an interesting shape and incredible flavor.  You can find it in most Italian Gourmet and Pork Stores.   This makes a great appetizer paired with a crisp glass of white wine.

Serves for under $25.00

Ingredients:
4 round fluffy Greek pita breads- approx $3.99
Extra Virgin Olive Oil
1 cup of Scarmoza cheese- coarsely chopped- approx $9.99
2 large heads of radicchio- shredded- approx $5.99
Sea Salt and pepper to taste

Preparation:
Preheat oven to 400 degrees F.   Brush each pita with olive oil. Then add the scarmoza cheese.  Top with radicchio and drizzle with a touch of olive oil and season with salt and pepper.  Bake for approximately 15 minutes-18 minutes until cheese melts and the radicchio gets a nice caramel color.
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Greek Yogurt with Blueberries and Honey

Start your day off right with a healthy breakfast!!  I love Greek Yogurt and I have for years.   I prefer the 2% to non fat.

Serves 4 for under $20.00

Ingredients:
20 oz of Greek Yogurt- approx $8.99
2 cups of blueberries- approx $3.99
1 1/2 cups honey- approx $3.29

Preparation:
Evenly distribute the ingredients in 4 bowls or glasses.   Start with yogurt add the honey and top with blueberries. Serve immediately.
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Four Bean Salad

This is another easy light salad that I like to prepare.  It takes very little time to prepare and goes well with just about chicken, meat or fish. Try and find the freshest green beans.

Serves 4  for under $10.00

Ingredients:
1 cup extra virgin olive oil
1lb of fresh string beans- ends trimmed and cut in 1/2- approx $1.99
1 medium red onion- thinly sliced
1 can of red beans- drained- approx $1.99
1 can of black beans- approx $1.99
1 can of white beans- drained- approx $1.99
Salt and Fresh Pepper to taste

Preparation:
Fill a medium sauce pan 3/4 full with water.  Bring to a boil.  Add string beans.  Cook for 5-6 minutes. Drain and set aside.   In a large bowl add white beans, red beans, string beans, olive oil, salt and pepper.  Gently toss to combine all ingredients.  Serve immediately.
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Cucumber Avocado Dill Chilled Soup

Perfect for summer!!!!!  Light and Quick!  Invite your friends and family over for and elegant evening serving this soup as an appetizer.  This pairs very nicely with a chilled glass of champagne or Proscecco.

Serves for 4 under $25.00

Ingredients;
1/2 cup extra virgin olive oil
5 cucumbers- peeled and chopped- approx $6.99
1 avocado- peeled and chopped- approx $2.99
4 cloves of garlic- finely chopped

1 medium onion- finely chopped
Juice of 1/2 lime- approx $0.99
2 tablespoons of red wine vinegar- approx $1.99
3 cups Low Sodium Chicken or Vegetable Broth- approx $3.99
1 tablespoon paprika
1 tablespoon Adobe Light- approx $1.99
1 1 /2 cups plain yogurt- approx- $2.99
2 tablespoons of fresh dill- very very finely chopped- approx $1.99
Salt and Pepper to taste
For Garnish:
1 cucumber- sliced thin in quarters- approx $1.99
1 bunch of dill- approx $1.99

Preparation:
Heat olive oil in a large saucepan over medium heat.  Add the garlic and onion.  Cook for 3-4 minutes.   Add the cucumber,  salt and pepper and cook for 4-6 minutes.  Add the broth, paprika, Adobe Light and cook on medium-low heat for 18-20 minutes.  Set aside and let cool.   In a blender add your soup mixture, avocado, lime juice, red wine vinegar and dill.   Blend until smooth.   Add the yogurt and blend to combine evenly.   Chill  or 1-2 hours. Place in small glassware or bowls.  Garnish with a twist of a cucumber slice and a sprig of dill.  Serve.
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Grilled Chicken Sausage with Spinach  Gruyere and Parmesan

This is an easy delicious and low carb dish.   Try and use fresh spinach and a quality Parmesan and Gruyere Cheese.   

Serves 4-6 for under $30.00 

Ingredients:
8 links of chicken sausage- cut in half- approx $9.99
1/4 cup extra virgin olive oil
2 tablespoons extra virgin olive oil - for the sausage
3 bunches of fresh spinach- approx $4.99
3 cloves of garlic- finely chopped
1/4 lb Parmesan Cheese-grated- $4.99
1/4 lb Gruyere Cheese- approx $5.99
Salt and Pepper to taste

Preparation:
Preheat oven to 375 F.   Heat the olive oil for the sausage in a large grill pan on medium heat.   Add the chicken sausage.  Turn heat down heat to low and cook for 15 minutes turning to evenly cook.   Turn up the heat to high and sear the sausage for 5 minutes until  they are dark golden brown color.  Set aside.   In a skillet heat the olive oil for  the spinach on medium heat.  Add garlic and cook for 3-4 minutes.  Add spinach and salt and pepper. Cook for 5-6 minutes stirring often to combine all ingredients.  Set aside.  Coat a large baking dish using a paper towel with a olive oil.  Add the chicken sausage.  Top evenly with spinach.   Sprinkle the Parmesan and Gruyere cheese on top.   Bake for 5-6 minutes until the cheese is bubbly and a light golden brown.
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My Mothers Stuffed Shrimp

This is a recipe my mother gave me.   She is such a wonderful woman and an amazing cook!  I look forward to sharing many of her recipes with you all.  I like to serve this with a simple arugula and pepper salad.

Serves 4 for under $30.00

Ingredients- Shrimp
16  jumbo shrimp- approx $15.99
1/2 cup extra virgin  olive oil -additional for drizzling
2 cups of plain breadcrumbs- approx $2.89
4 garlic cloves- very finely chopped
1/2 cup fresh parsley- very finely chopped
Salt and Pepper to taste

Preparation:
Pre-heat oven to 375 F. Line a baking sheet with tin foil.  Rinse shrimp. Drain and pat dry.   Peel the shrimp then butterfly them.   In a bowl add the olive oil breadcrumbs garlic salt and pepper.   Using your hands combine all the ingredients until the breadcrumbs are evenly coated with the olive oil (if it is a bit dry you may add more oil).  Place the shrimp on a piece of foil.  Drizzle them with olive oil.   Top each shrimp with and even amount of the breadcrumb mixture.    Place on your baking sheet.   Bake for 15-20 minutes.   Serve immediately.

Ingredients- For the salad
1 bag of arugula- approx $3.99
1/2 cup extra virgin olive oil
2 tablespoons red wine vinegar
1 medium red bell pepper- cut into thin strips-approx $0.99
1 medium yellow pepper- cut into thin strips- approx $0.99
Salt and Pepper to taste.

Preparation:
Place the arugula in a large salad bowl.  Add the peppers, salt, pepper and red wine vinegar.  Add the olive oil and toss.  Serve.

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Yukon Gold and Prosciutto Potato Salad

Yukon Gold are low in starch and have a rich buttery taste.   The savory prosciutto pairs very nicely with the touch of honey mustard I add to this recipe.   

Serves 4-6 for approx $15.00

Ingredients:
5-6 medium Yukon Gold potatoes- approx $2.99
1 small vidalia onion- very finely chopped
1/4 lb of prosciutto (have it sliced thick)- you then cut into little pieces- approx $5.99
1 tablespoon of honey mustard-approx $2.99
Juice of 1/2 lemon
1/2 cup extra virgin olive oil-for salad dressing
1 tablespoon extra virgin olive- for prosciutto
2 tablespoons fresh parsley- finely chopped
Salt and Pepper to taste

Preparation:
Place your potatoes in a large pot of water.  Bring to a boil lower heat and simmer for 10-12 minutes.   Drain and set aside.  Once the potatoes have cooled peel them and cut into chunks and place in a large bowl.   Heat a grill pan on medium heat with olive oil.  Add the prosciutto and cook for 2-3 minutes until slightly crispy.   Drain and set aside. Let cool.   Meanwhile whisk together the olive oil, lemon juice,  honey mustard, salt and pepper.  Add the prosciutto, onion and parsley to the potatoes.  Pour your dressing over and very carefully toss together all ingredients.   You may serve immediately or you may refrigerate for 1-2 hours.

Assorted Grilled Vegetables

It is Memorial Day Weekend and BBQ season has officially kicked off!  Grilling vegetables is so easy and is a great side dish to all of grilled meats and fish.

Serves 6 for under $30.0

Ingredients:
1/2 cup extra virgin olive oil
5 large red bell peppers- sliced in quarters- approx $5.99
3 cups of cherry tomatoes- approx $5.99
2 large eggplants- sliced 1 inch thick- approx-$3.99
6 zucchinis- sliced 1 inch thick- approx-$6.99
1/4 cup balsamic vinegar
1/4 cup fresh basil- finely chopped- approx-$2.99
Sea Salt and Fresh Ground Pepper to taste

Preparation;
Soak your vegetables in cold water for 45 minutes ( to avoid dryness).   Drain and pat dry.    Evenly brush the vegetables with olive oil and season with salt and  pepper.  Heat your grill pan on medium-high heat on either your stove top or bbq.  Add the vegetables and grill for 10-12 minutes until nice and charred all over. You want the vegetables to be nice and tender.   Place on a platter and drizzle with olive oil and balsamic vinegar.   Garnish with fresh basil.  Serve.
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Grilled Shrimp White Bean and Tomato Eggplant Salad

I always have a cans of cannellini beans handy in my pantry.   I had also bought some eggplant and had about a dozen shrimp in my fridge.  As summer approaches I tend to eat more salads.   This turned out really great! It's inexpensive and full of flavor.   

Serves 4 for under $25.00

Ingredients:
1 dozen medium shrimp (peeled)- approx $8.99
1/2 cup extra virgin olive oil- additional 1 tablespoon for grilling shrimp
1/4 cup extra virgin olive oil for grilling eggplant
1 can of cannellini beans- approx $1.99
1 medium red onion- thinly sliced
Juice of 1/2 lemon  approx $.099
1 large eggplant-approx $1.99
2 cups of cherry tomatoes- sliced-approx $4.99
2 tablespoons fresh parsley- very finely chopped
Salt and Pepper to taste
Fresh basil leaves torn apart- optional

Preparation:
Season the shrimp with salt and pepper.    Heat olive oil in grill pan on medium heat.   Add the shrimp.   Cook for 6-8 minutes until  evenly cooked through.   Remove and set aside.  Rinse and pat dry the eggplant.  Slice the eggplant in 1/2 lengthwise then cut into 1-2 inch strips.  Brush the eggplant on both sides with olive oil.  Heat your grill pan and grill the eggplant 3-4 minutes on each side until you have a nice dark golden brown color. Remove and set aside.  Sprinkle with salt and pepper.  In a large salad bowl add beans, tomatoes, shrimp, eggplant, onion, lemon juice and parsley.  Season with salt and pepper.   Add olive oil and toss to evenly coat.   Serve on salad plates and if desired drizzle with additional olive oil and add basil.
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Rosemary and Lemon Grilled Swordfish

Grilled swordfish is great tasting that goes very well with this olive oil parsley garlic dip.  My mom serves it with every fish she grills. It is served in most restaurants along the coast of Croatia.  

Serves 4 for under $25.00

Ingredients;
2 swordfish steaks (1-2 inches thick)- approx $21.99
1/4 cup  extra virgin olive oil- for brushing
1 cup extra virgin olive oil- for the dip
6 cloves of garlic- very very finely chopped
Juice of 1/2 lemon
2 teaspoons fresh rosemary - finely chopped- approx $1.99
1/2 cup fresh parsley- very finely chopped
Salt and Pepper to taste

Preparation:
Put the olive oil for brushing rosemary and lemon juice in a small bowl.  Evenly brush the top of each swordfish with this mixture.   Sprinkle with salt and pepper.   In the meantime add the 1 cup olive oil parsley and garlic in a bowl.  Set aside.   Heat your bbq grill or grill pan on medium-high heat.    Grill the fish 3-4 minutes on each side.  Remove. Serve immediately and top with the dip.
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For the Crostini: 
Pre-heat oven to 350 F.  Brush one side of bread slices with olive oil and sprinkle with salt. Place the bread on a foil lined baking sheet and bake oil side up for 10-12 minutes until light golden brown. Remove and set aside

For the fava puree:
Fill a large pot with water and salt.   Bring to a boil and add fava beans.   Boil for 3-4 minutes.   Drain and rinse well under very cold water.   Add the favas to a bowl filled with ice and let sit for 10 minutes.   Peel off the outer skin of the fava beans and transfer to a plate or bowl.  Add the fava beans, olive oil, lemon juice,garlic, mint, salt and pepper in a food processor or blender.   Blend or pulse until you get a smooth but slightly chunky consistency.   Evenly spread the fava mixture on each piece of crostini and top each with the shaved parmesan. You may garnish with additional fresh mint if desired.
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