Once you've gone through the trouble of shelling, you don't want to cover up their flavor, so stick with simple preparations. Add them to a salad, saute in butter for a side dish, or toss with pasta. Mashed or pureed they make a suitable spread for crostini. They can also be grilled shell and all, after which the tough skin will slide off. Drizzle with olive oil and sprinkle with salt for a peel-and-eat snack just like edamame. Sweet grassy fava beans pair well with bright flavors like lemon, mint, basil and sheep's and goat's milk cheese. They also partner well with salty cured meats and wild spring mushrooms like morels.