After I got back from Italy, I went to the garden--now overflowing with fava beans--and picked a large metal mixing bowl full of them. Shelled them, blanched them, peeled off the tough outer skin of the beans; sauteed them with thyme, Italian parsley, and a red spring onion from the garden.
At Molly's house in LA we had a few meals of the following:
Black bean chili
Raw corn, grated carrot, and sweet onion salad with lime juice and cilantro
Pico de gallo (tomatoes, onions, cilantro)