YOUR HEALTHY PLATE: White Beans with Roasted Tomatoes

This recipe makes a simple and lovely meal that could not be more delicious or satisfying! Like many recipes whose featured ingredient is one or more types of beans, it still tastes wonderful even if you fiddle with the ingredients a little. The name of the game is flexibility.

This particular and extraordinary white bean recipe includes a spice called za’atar, which is used commonly in many Middle Eastern cuisines. Za’atar translates into hyssop in English, but you should feel free to substitute powdered thyme instead if you don’t feel like tracking down a source for za’atar. 

Also, you don’t have to cook your beans from dry. Of course, if you want to, that’s great, but if your preferred strategy involves taking a can or two from the closet, then I would definitely say that’s the plan. I keep a whole shelf of all kinds of beans in the cabinet, because you just never know what you’re going to need.  

  • 2 large tomatoes, cored and sliced into thick wedges
  • 2 tablespoons za’atar (or thyme, powdered)
  • Kosher salt, to taste
  • 4 tablespoons extra virgin olive oil 
  • 2 cups cooked Great White Northern or cannellini beans
  • 1/4 cup freshly shaved parmigiana cheese (optional)
  • 2 tablespoons fresh chopped herbs (any combination of basil, mint, oregano, marjoram, lemon balm, chives)
  1. Heat the oven to 375F. Line a sheet pan with aluminum foil or parchment paper.
  2. Add half the za’atar (approx. 1 tablespoon), a pinch of salt, and 2 tablespoons olive oil to a medium-sized bowl, and mix well. Add the tomato wedges, mix well, and spread out on the sheet pan. Roast tomatoes until soft and fragrant, approx. one hour.
  3. Divide the beans between two bowls. Add a tablespoon of olive oil and a pinch of salt to each bowl, and mix well to coat the beans. Top the beans with the roasted tomatoes, chopped herbs, parmigiana cheese if using, and a final pinch each of za’atar and salt. Serves 2 — bon appetit!

Thank you to Maureen Abood at her blog Rose Water & Orange Blossoms for a prior version of this wonderful recipe.

 


Sweet New Year Soup

Tonight, as the sun slips below the horizon, we will begin our celebration of Rosh Hashanah, the Jewish new year. Traditional Rosh Hashanah foods tend toward the sweet and the circular: sweet for a sweet new year, and circular to represent the seasons that run one into the next, year after year, around and around. Instead of the usual braid, we even twist our challah (egg bread) into a round this time of year.  Continue reading


Eat, Drink, and Be Merry (plus one glorious recipe!)

An article on the obesity epidemic once ran in our local paper with the headline “Eat, drink, and be sorry.” Eat, drink, and be SORRY? The actual quote reads, “Eat, drink, and be merry, so that joy will accompany him in his work all the days of his life.” And herein lies the problem. Continue reading


Everything You Need to Know About Your Cholesterol

Every once in a while, a friend thrusts their latest cholesterol lab results in front of me and asks a barrage of questions:

“What do you think of these results, are they okay?”
“My doctor said the HDL is too low.”
“Why are my triglycerides so high?”
“What should the LDL be?”
“And why is the total so high if the individual numbers are good?”

This week we’re talking about what your cholesterol profile results mean, and how to make them better. Continue reading


A New Cookbook called Love Thy Legumes!

Dear readers,

I just finished reading a new cookbook called LOVE THY LEGUMES, and it was great! It’s an educational cookbook by public health nutritionist, Sonali Suratkar. Lucky for us, Sonali is passionate about cooking and nutrition education. Continue reading


YOUR HEALTHY PLATE: Hugs (Lentils) and Kisses (Carrots)

Bring a platterful of this amazingly delicious recipe to the table, full to the brim with tiny round hugs (lentils), and cross-hatched X’s (carrots), and share the love all around. Everyone will be so glad you did. You can serve it warm, or at room temperature. It’s great either way. Continue reading


YOUR HEALTHY PLATE: Lovely, Lovely Legumes

Many years ago, my then-vegetarian sister had a boyfriend whose mother served her “bean loaf” on her first visit to their home. Its dreadful and unappetizing name was nothing like its fabulous flavor. So we renamed it “chickpea pie,” and it ended up sticking around for much longer than the vegetarianism. And the boyfriend. Continue reading