Name: Frittedda with Scallion Crostini
Ingredients: 12 Baby artichokes; stems on; 5 1/2 lb Fresh fava beans; 1 lb Fresh asparagus; 1 lb Sweet peas; 1 Bulb fennel, tops removed & set aside; 2 sl Prosciutto; 1/4 c Extra virgin olive oil; plus 2 T; 12 Leaves fresh mint; 1 Lemon, juice and zest; 2 Scallions; 4 sl Country bread; toasted

The events that Matthew recorded as happening in the fulfillment of Old Testament prophecies all happened as a result of human decisions, and were worked out in the course of ordinary human circumstances. Were it not for the inspired commentary by Matthew, we would have no more reason to see the sovereign hand of God in them that we do in the most mundane occurrences reported in our daily newspapers… God recorded in His Word specific instances of His sovereign rule over history in order that we might trust Him in the affairs of history as they unfold before us today. We should remember that, for those experiencing the events recorded in the biblical narratives, God’s hand was no mare apparent to them in those events than His hand is apparent to us today in ours.

Jerry Bridges

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains		Vegetables	1	Servings

INGREDIENTS

12		Baby artichokes; stems on
5 1/2	lb	Fresh fava beans
1	lb	Fresh asparagus
1	lb	Sweet peas
1		Bulb fennel, tops removed & set aside
2	sl	Prosciutto
1/4	c	Extra virgin olive oil; plus 2 T
12		Leaves fresh mint
1		Lemon, juice and zest
2		Scallions
4	sl	Country bread; toasted

INSTRUCTIONS

Trim the artichokes of tough outer leaves, peel the stems and cut in half.
Soak chokes in cool acidulated water. Shell the favas both ways and set
aside.  Trim the hard ends of the asparagus and cut into 2inch pieces on
the bias. Shell peas and set aside. Cut the fennel bulb in half and slice
into fine julienne. Cut the Prosciutto into fine julienne and set aside.
In a 12 to 14inch sautJ pan, heat the olive oil, Prosciutto and fennel over
medium heat. Cook 1 minute and add drained artichokes. Cook 10 minutes
until starting to soften and add favas, asparagus and peas. Add 1/2 cup
water, cover and simmer 20 minutes. Uncover, add mint, lemon juice, zest
and fennel tops. Grill bread and brush with remaining 2 tablespoons extra
virgin olive oil. Sprinkle with scallions and serve over frittedda. Serve
hot or cold.
Yield: 4 servings
Recipe By     : MOLTO MARIO
Posted to MC-Recipe Digest V1 #317
Date: Tue, 26 Nov 1996 16:36:26 -0500 (EST)
From: Sue <suechef@sover.net>

A Message from our Provider:

“Moses was called \”God’s friend\”. Are you?”

You begin by quieting your heart with a simple reading of the text. Then you meditate, perhaps on a single word or phrase from the text, and in so doing intentionally avoid what might be considered an “analytical” approach. In essence, the goal here is to wait for the Spirit’s illumination so that you will arrive at meaning. You wait for Jesus to come calling. Once the word is given, you go on to pray. After all, prayer is dialogue with God. God speaks through his Word and the person speaks through prayer. Eventually, this prayer becomes contemplative prayer, and it gives to us the ability to comprehend deeper theological truths. It sounds wonderfully pious… [However] it substitutes intuition for investigation. It prefers mood and emotion to methodical and reasoned inquiry. It equates your spirit to the Holy Spirit.

David Helm