Tuscan White Bean Salad with Lemon Basil Vinaigrette

Summer is around the corner, but honey if you live in Georgia, it is already here sitting on our backs like a monkey. LOL. In the Summer time my go to is salad. I love to use vegetables and fruits that are in season to make super flavorful and refreshing salads. This salad here is excellent anytime of the year. What makes it special to me is the champagne citrus vinaigrette, it gives the salad this wonderful burst of summer in your mouth. I am one to take my salad seriously. It’s not just putting raw vegetables and fruit in a bowl. Allow yourself  to get wild with salads this summer, roast, sauté, grill bake your ingredients and add them to arugula, wild kale, Napa cabbage, just get creative and add lots of color, EAT THE RAINBOW! Salad is a great way to do this. I hope you enjoy this recipe just as I have. Remember, to Set the Table with Love.

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Tuscan White Bean Salad with a Lemon Basil Vinaigrette

Tuscan White Bean Salad w/ Lemon Basil vinaigrette
2 cans white beans
1 1/2 tbsp Tuscan season blend
1/2 tsp sea salt
2 tbsp olive oil
1/4 cup onions, med, chopped
1 medium red bell pepper, med. chopped
1/4 cup chopped red onions
1 garlic clove
5 small artichoke heart , cut in fours
1/2 cup black olives,small
3 tbsp parmesan grated cheese
1 tbsp dried basil
1/2 tsp capers
4 shaved pieces of parmesan for garnish
1 boiled egg cut in quarters as garnish,
optional

Lemon Basil Vinaigrette
1/2 cup basil leaves, packed
1 clove garlic, smashed
1/2 tsp sea salt
dash of cracked black pepper
2 tbsp fresh lemon juice
1/8 tsp lemon zest
2 1/2 tbsp. organic honey
1 tbsp citrus champagne vinegar
1/4 cup extra-virgin olive oil

Instructions:

1. In large skillet add 1 1/2 tbsp of olive oil, saute the onions, peppers,
beans. Sprinkle everything with 1 tsp of Tuscan season blend and
1/2 tsp of sea salt , cook for about 3-4 minutes on medium heat.
2. Add garlic and cook for about 2 minutes until the garlic is soft. Set
everything aside in a larger salad bowl.
3. Add to the bowl the quartered artichoke hearts, black olives,
capers, red onions, 3 tbsp of grated parmesan cheese, dried basil and
the remainder of the Tuscan season blend. Set aside and make the
vinaigrette.

Vinaigrette
1. In a food processor, process the basil, garlic, salt, black pepper and
lemon juice vinegar and zest, until smooth. As the food processor is
running, slowly add the oil. Blend until combined.
2. Drizzle vinaigrette onto the white bean salad and gently toss until
all ingredients are combined. Do this to taste. I like to start off with a
small amount of dressing for the salad and add more, as needed. Or you
can leave the dressing out and serve it with the salad on the side.
3. Place the shaved pieces of parmesan on top and quartered boil eggs and add to the salad.

 

My Favorite New Low Carb Snack ~ Vegetarian Parmesan Chips

Okay! I am on kinda of a diet!! Yes!! Don’t laugh at me, but I need to lose 6 stubborn lbs before my birthday in May. I know.  I know. Girl what are you complaining about! Hey, when you get over in your 40’s, it can be a little difficult. So I am watching my Carbs. Closer a girl get’s to 50 the Carbs are not being very nice to me. However, I love to eat potatoes and maybe it’s the Irish blood in me, but potatoes are my best friend. We have hung out during some very trying times in my life. They have come to me in many forms. They know just what a girl needs.  For example, they show up as Potato Chips, she happens to be my favorite. Also, Garlic Parmesan Mashed Potatoes, Sweet Potato Pie, Baked Cajun potatoes,etc., etc. You get the point.

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Well, after my workout I was craving something crunchy. No chips to be found in the house. The key to success, do not load your house up with foods you are trying to avoid.  So I made these vegetarian Parmesan Chips. I used an awesome cheese brand, Belgioioso Cheese. They make a vegetarian form of parmesan. Yay! Me! and 0 Carbs. Yay! Me! Again.

Okay here’s the recipe. Enjoy. I paired this snack with an apple and drizzle of honey. But if you are doing 0 carbs just stick to the chips. 🙂

Ingredients:

1 1/2 tbsp shredded  Belgioiso Parmesan cheese per crisp

1 tbsp Tuscan or Italian Seasonings

Directions:

Depending on the size of your cookie sheet, grate enough Parmesan cheese to cover a cookie sheet with crisps, leaving an inch between each crisp.

Cover a cookie sheet with parchment paper, and spread out the cheese gently in flat round shapes. I used the back of a spoon. Add a dash of seasonings in the middle of each crisp.

Pre-heat your oven to 350 F, and when it’s warm, place the sheet in the middle of the oven for 5-10 minutes. Check regularly, and remove your crisps from the oven when they just start to get golden. Allow to cool off for just a few seconds and carefully remove from the parchment paper. The pan and crisp can still be hot, so be CAREFUL  AND  DO NOT FORGET TO ENJOY! 🙂

SET the TABLE with LOVE cookbook IT’S HERE!

OKAY THE COOKBOOK IS FINALLY DONE. PLEASE GO CHECK IT OUT HERE:

 

SET THE TABLE WITH LOVE COOKBOOK

 

 

So I am almost done with my cookbook and I wanted to share a few pictures of the recipes that will be in the cookbook.  This book is all about how we Set our Tables with Love, for the ones in our lives we hold dear to our hearts. Some of us are vegan, vegetarians, lean meat eaters and raw enthusiast and yes some of us are all of them. That is me! I love Food!! I love eating all kinds of foods. My diet is mostly vegetarian and I love eating lean meats here and there. But I wanted to devote this book to food I have cooked for those I love in my life over the years. I have progressed in my education in using food to heal your life, I have included a few raw recipes and vegan recipes as well.

Food can heal our lives and taste delicious! Here is a few pictures of some the recipes in my cookbook. Set the Table with Love.

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