Food should be delicious, nutritous and beautiful. I love bringing familiar flavors and introducing something unexpected, but they blend very well with the family of the recipe.
This bowl is tuscan inspired with a little greek touch. The artichoke hearts give this dish a nice tartness, but saltiness as well, the smoked sundried tomatoes, lend of course the smokiness, but also a nice sweetness. I must mention how much I love the spiciness from the greek peperoncini peppers. The spicy garlic whites beans is the centerpiece for this dish, blending them all together is a wonderful experience on your tastebuds. It’s a great union.
Enjoy and Set the Table with Love. Sometimes only one bite can tell the whole story.
1 can white beans, rinsed and drained
1/2 cup red onions, diced
1/2 cup red bell peppers, diced
2 garlic gloves, peeled and diced
1 tbsp olive oil, in a sauce pan, to saute veggies
1 tbsp garlic herb seasonings
1 tsp garlic powder
Salt and Pepper to taste
Veggies for the Bowl:
6 campari tomatoes, halves in fours
1/2 cup sundried tomatoes
1/2 cup artichoke hearts, marinated
1/4 cup greek peperoncini peppers, sliced ( pre)
1/2 cup yellow squash, diced
Add the oil to a sauté pan and add your diced onions and peppers. Sauté until soft. Add diced garlic and sauté for 1-2 minutes. Add beans and stir. Add the spices and stir gently, to keep the beans in tack.
1 cup balsamic vinegar
1/4 cup honey
Stir balsamic vinegar and honey together in a small saucepan and place over high heat. Bring to a boil, reduce heat to low, and simmer until the vinegar mixture has reduced to 1/3 cup, about 10 minutes.
Add the beans into the middle of a large bowl. Add the veggies around the beans. Drizzle the cooled balsamic glaze over the entire dish, with a little olive oil if you wish and piece of basil.