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.

Ingredients:

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

Directions:

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.

Balsamic Reduction

1 cup balsamic vinegar

1/4 cup honey

Directions:

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.

To Assemble:

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.