If you’ve followed this blog through a summer or two, you know how much we like fresh fava beans.  I picked up a batch at the farmers market this other day, peeled them, and seasoned them with a little extra virgin olive oil, lemon zest, and salt and pepper.  Since the grill was already flaming, I put the mix in a cast iron skillet on the grill – it took just a few minutes to soften them a bit and allow the olive oil and lemon to add a little zest.  We piled them on a cracker with a thin slice of ricotta salata to enjoy with a pre-dinner glass of wine.  Easy, breezy and delicious.