Grilled fava beans--I think this was a genius recipe that had us licking the bowl, and ever since I keep an eye out for favas in the springtime. This is the same principle as edamame. I grilled the beans in their skin, and put a kind of vinaigrette on it that looks like this: Saute plenty of garlic in plenty of oil. Add two anchovies (if I remember correctly the original recipe calls for a lot, but I like the savory was that just a few impart rather than the fishiness you'd get from a bunch), red pepper flakes, salt and plenty of lemon juice, toss the cooked fava beans in your sauce (which by the way, goes well with everything) and eat, discarding the skins. More addictive than popcorn.