Food should be delicious, nutritious and beautiful. I love bringing familiar flavors and introducing something unexpected, but they also blend very well with the original recipe.

This bowl is tuscan inspired with a little greek touches. The artichoke hearts give this dish a nice tartness, but saltiness as well, the smoked sun-dried 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 palate. It’s a great union.

The white beans are loaded with fiber and protein, and adding  nutrients like vitamin c, potassium from the  juicy red tomatoes, crunchy yellow squash you have a bowl full of flavor as well as nutrition. 

Foodie Tips:

1. Season your raw vegetables with dried herbs, like basil or oregano. Drizzle everything with infused extra virgin olive oil, Pure Chilean has an excellent Meyer lemon infused evoo that would pair well with this dish. http://www.purechilen.com  
2. Serve the dish with a side of pita chips or Muti grain crackers. 

Enjoy and Set the Table with Love.  

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 on medium heat. Next 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. Cook the beans for 10 minutes until tender, but not mushy. Remove for the stove. 

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. Allow to cool before adding to the ingredients. 

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  extra virgin olive oil, if you wish and garnish with pieces of basil.