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I love beans. I especially love heirloom beans! Rancho Gordo is a Napa Valley company that grows specialty types of beans in the U.S. and Mexico. I was lucky enough to end up with a pound of their ‘Marcella’ beans (a delicate type of the cannellini bean) after a friend recently visited their Napa store. Finding myself with a plethora of garden tomatoes this week, the idea of the combination of the two set me thinking. This bean, tomato and artichoke salad with a basil vinaigrette is my idea of a perfect summertime combination. Heirloom Bean, Tomato & Artichoke Salad 1 6.5 oz jar of marinated artichoke hearts, cut in half 4 c heirloom beans (recipe below) or 3 (15 oz) cans of cannellini beans, drained and rinsed 6 green onions, chopped 1/4 red onion, sliced thinly 2 c tomatoes, cut into bite sized pieces, all shapes and colors 1/2 c basil vinaigrette (see recipe below) Toss everything together in a large bowl, chill or serve at room temp. For a more substantial light supper salad, add crumbled feta or goat cheese, grilled chicken, good quality canned tuna or cooked pasta! Basil Vinaigrette 2 T white balsamic vinegar (sub red or white wine vinegar) 3/4 c ex virgin olive oil 3 T water 1 t dijon mustard 1 clove garlic 1/2 t kosher salt 1/4 t freshly ground pepper 2 c fresh picked basil, coarsely chopped Put everything but the basil in a blender and blend, immediately add the basil and blend for 30 seconds. Thin with a little water or oil if it seems too thick. This will keep in the fridge for a week. Drizzle over tomatoes, toss into salads or use as a sauce over grilled meats or fish. White Beans (from scratch) 1 lb. dry heirloom beans - just about any type of bean will work 1 clove garlic, chopped 1/2 yellow onion, chopped 1 small carrot, chopped 1 small stalk celery, chopped Rinse and sort the beans. Place in a pot and cover the beans and veggies by 2 inches with water and bring to a boil. Boil 5 minutes and then turn down the heat to low and cook them slowly until they are soft enough to eat, 2 - 3 hours. Add salt to taste at the very end. |
Cheers!As a caterer for over 30 years, I have established a reputation for consistently creating original menus inspired by the occasion and the season, presenting them with an ease and elegance uniquely my own. Fresh, locally-sourced ingredients are the basis of my creative “from scratch” menus, which range from the classically elegant to rustic and whimsical. Categories
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"Love your recipes! Pat made your avocado toast a few weeks ago, delish! I'm taking them to a party in a few weeks, although the mushroom crostata looks pretty darn good!"
—Thanks, Melody Archives
September 2020
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