Life at my day job as a Realtor has been roller-coaster of changes by the hour since our town has gone into lock-down mode. I had a conversation with a friend that personified all that is and will be so challenging during this period. We are all concerned about family, health, money, jobs, and the fact that our personal worlds will be forever changed. Another client wished, “that we all come out of this a lot more enlightened and kinder”, this is my hope too.
As difficult of a time it is, I’m also finding such sweetness in how authentic I’m finding all of us to be these days. Raw, frightened, and sort of torn open and exposed – vacillating between one emotion and then swinging into another. I’ve already pre-appologized to my husband for all of the times that I’m sure I will be a total pain over the next few weeks, and we’ve made our pact to give each other a lot of space and leeway to express how we are feeling at any given moment. Kindness and gentleness are my words for today.
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Roasted Pepper, Artichoke and Cannellini Bean Salad
We’re trying to keep things interesting with our meals so tonight we’ll be eating this pepper and white bean salad. Sweet roasted red and orange peppers, cannellini beans (white beans), marinated artichoke hearts, parsley/basil, and a light vinaigrette. Fast, easy, healthy, beautiful, and delicious. Serve with some bread and cheese, fish or chicken.
- 4 small or 3 larger sweet red, yellow and/or orange peppers
- 3 tablespoons red wine vinegar
- ¼ cup olive oil
- 1 15 ounce can Cannellini beans (or any white bean)
- 1 7-ounce jar marinated artichoke hearts
- ¼ cup chopped basil or parsley
- 1 clove garlic, minced
- ½ teaspoon each salt and pepper
- ¼ cup shredded or shaved Parmesan cheese
- Cut peppers in half, trying to save the stem (it looks pretty), and remove the seeds.
- Using some tongs, roast the peppers over the flame of a gas stove until the skins are mostly charred (or roast them under a broiler).
- Remove from heat and allow them to cool.
- Once cooled, run under cold water and rub off the charred skin (don't worry if some of the black char remains, it will add some flavor).
- Blot dry with pepper towels, and cut into quarters lengthwise.
- Open the can of beans, rinse, and drain.
- Whisk the olive oil, vinegar, herbs, garlic and salt and pepper together in a small bowl.
- Arrange the peppers on either one large platter or four small plates.
- Spoon the beans on top of the peppers.
- Place a few artichoke hearts around the salad and drizzle with some of the dressing.
- Sprinkle some Parmesan over each serving.
- Serve any remaining dressing on the side.
Enjoy!
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