It’s been a busy week after arriving back from the Veggie Fest this weekend in Naperville. I met a ton of great folks and it was definitely a blast.
If I met you while I was there, be sure to drop me an email and say hello! And thank you to everyone’s support in buying all three (yes, including the third) books!
Fresh Mediterranean Skillet
Loads of flavor come together in a simple skillet that can put dinner on the table in no time. And don’t shy away from doubling the amounts; it tastes even better the next day.
Makes 6 servings
1 tablespoon Garlic Olive Oil (I used Della Terra‘s, but if you don’t have access to it, use extra garlic and basil)
1 tablespoon Basil Olive Oil
1 small red onion, thinly sliced
1 (14oz) can cannellini beans, rinsed and drained
1 (14oz) can artichoke hearts (not in oil), drained and cut into quarters
4 whole roasted red peppers, thinly sliced
1 1/2 cups cherry tomatoes or 3/4 cup sliced sundried tomatoes
1/4 cup black olives, coarsely chopped
1 tablespoon capers
4 cups packed baby spinach or other greens
Juice from 1/2 lemon
Traditional Balsamic Condimento, or aged balsamic vinegar, to taste
Fresh basil, chopped
Heat both olive oils in a skillet over medium heat. Add the red onion and cook until softened, about 5 minutes. Stir in the cannellini beans. Cook for 1 minute, stirring often.
Add the artichoke hearts, roasted red pepper, tomatoes, black olives, and capers. Cook for 1 minute. Add the greens and lemon juice. Cook just until the greens have wilted.
Bring to high heat and drizzle with the balsamic vinegar and fresh basil, cooking until fragrant. Serve warm or at room temperature.