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.

 



YOUR HEALTHY PLATE: Homemade Ketchup

My dad has a very hard time with the fact that high-fructose corn syrup (HCFS) is the first ingredient in most national brands of of ketchup. He is on a mission to get people to eat less HFCS without compromising their love for ketchup. Recently, he asked if I would post an entry about this. Absolutely. Here you go, Dad! Continue reading



YOUR HEALTHY PLATE: Gazpacho, Gazpacho, Gazpacho!

If your counter looks anything like mine, there is only one thing to do! Tomatoes are best stored and eaten warm, so you’ll probably be starting with tomatoes at room temperature. Make this early enough in the day that it has time to cool thoroughly. It will be worth it, especially on these hot, humid, late summer days. Continue reading


YOUR HEALTHY PLATE: Early Tomato Salad

This is not the time of year to turn on the oven or stove. But that’s not going to stop me. The tomatoes are starting to ripen, and it’s time to celebrate. You don’t need more than a knife and a cutting board for this recipe. It’s simple, and it’s oh-so-much-more than the sum of its ingredients. Continue reading


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YOUR HEALTHY PLATE: Tomato Quinoa Risotto

The most important part of this beautiful dish is the gorgeous tomatoes. First find the tomatoes, and then organize the rest of your ingredients. The rest will all come together beautifully once the tomatoes are chosen.

Plan to make this recipe only if you’re going to be around to keep your eye on it. It’s a great choice for a small group of friends planning to spend the day together and looking for something special to make. It goes great with a mixed green salad and a glass of wine. Continue reading