Written by Jay | 07 May 2009

A bit of a twisted tale in discovering this tasty dish.  Here's how it went down

• I was looking for pictures to use in a design presentation, and came across this great article on a color and design focused blog known as COLOURlovers.  The article, Colorful Beauty in Nature: Butterflies, presents color palettes inspired by 18 different butterflies, such as this Papillon Bleu.
  
• So, a colour color lover myself, I was browsing the site looking for other colors found in nature.  Check out this one called Dig My Olive Branch.
• And we heard this bird coo-ing at the 18th and Rhode Island garden.  Do you want to hear the trademark call?  Find the "Listen" button above the photo on this amazing site for bird calls (and lots of other things bird-related).
• Ultimately, I came across a color-set called "Rainbow Chard and Fava" which seemed appropriate and timely.
• The inspirational photo for this one was actually from a recipe for Grilled Rainbow Chard with Fava and Oregano, which I reproduce for y'all.

Here beautiful Swiss or rainbow chard stems are blanched to remove toughness, then grilled. Charred chard. Har har. We love grilled vegetables, but this is one we never considered grilling. Tossed with sauteéd fava beans, garlic, and a little oregano and lemon juice we can only imagine how good it tastes.
(courtesy of thekitchn.com)

• And one of the comments in the recipe offers this tidbit of wisdom.

Grilling favas in their pods is traditional in the Mediterranean, so this entire dish could have been grilled. From my understanding you just pop the pods onto the grill, cook them until they're charred then pop them open and eat the beans or, if the pods are small and tender, you can eat them too. Of courses people with favism can't do this, but a lot of people can!

I wonder how they well this would cook up on the rocket stove.  Where is that thing anyway?