Roasted Garlic Tomato Broccoli White Bean Salad Food

EASY WHITE BEAN SALAD

Steps:

• Add white beans, cucumbers, tomatoes, green onions, parsley and mint to a large mixing bowl.
• Add lemon zest. Season with salt and pepper, then add za'atar, sumac and Aleppo pepper.
• Finish with lemon juice and a generous drizzle of extra virgin olive oil (2 to 3 tablespoons).Give the salad a good toss to combine. Taste and adjust seasoning. Add feta cheese, if you like. (For best flavor, let the salad sit in the dressing for 30 minutes or so before serving. See notes).

WHITE BEAN SALAD WITH SPICY ROASTED TOMATOES AND BROCCOLI

Steps:

• Preheat oven to 375 degrees. Toss together broccoli, half the garlic, 2 teaspoons oil, and 1/4 teaspoon salt, and arrange on a rimmed baking sheet. Roast until broccoli is just tender, 15 to 20 minutes. Transfer to a plate; let cool completely.
• Toss together tomatoes, remaining garlic, the oregano, red pepper flakes, remaining 1/4 teaspoon salt, and 1 teaspoon oil. Arrange on baking sheet. Roast until tomatoes have softened and skins begin to wrinkle, 15 to 20 minutes. Transfer to a plate; let cool completely.
• Whisk mustard, vinegar, and lemon juice in a small bowl. Whisk in remaining 2 teaspoons oil; season with pepper.
• Just before serving, toss together beans, broccoli, tomatoes, spinach, and dressing. Salad can be refrigerated in an airtight container up to 8 hours.

ROASTED GARLIC TOMATO BROCCOLI WHITE BEAN SALAD

Steps:

• Bring a large pot of water to boil.
• Cut broccoli into flowerets.
• Add broccoli to boiling water and boil for 2 minutes until bright green and crisp tender.
• Cool under cold water and drain well.
• Cut tomatoes into 1 inch chunks and chop onion and basil as well.
• Drain beans and rinse.
• Add all together with the broccoli.
• Dressing:.
• Put oil, vinegar and mustard in a medium size bowl.
• Squeeze 1/2 head of roasted garlic and add salt and whisk until well blended.(you can put in food processor as well).
• Add dressing to the broccoli mixture in a large bowl.
• To roast garlic:.
• Take a whole head of garlic and cut off the top.
• Pour on a small amount of olive oil over the top and wrap in foil and bake in the oven at 350 degrees for one hour.
• Squeeze out.
• My market sells roasted garlic.

ROASTED GARLIC TOMATO SAUCE

Steps:

• Mash the garlic cloves into a paste with the back of a knife in bottom of a saucepan. Stir in the olive oil.
• Add the tomatoes.Cook over medium heat to the boiling point and then simmer for ten minutes to thicken.
• Immediately stir in the basil, oregano, salt and pepper, and serve.

WHITE BEAN TOMATO SALAD

Steps:

• Place tomatoes in a colander and sprinkle with salt; let stand for 1 hour. In a bowl, combine the remaining ingredients. Add tomatoes; toss gently. Refrigerate until serving.

BLACK 'N WHITE BEAN SALAD

Steps:

• In a large bowl, combine the first six ingredients.
• In a small bowl, whisk vinegar, oil and seasonings.Pour over bean mixture and toss to coat.
• Cover and refrigerate until serving.
• Using a slotted spoon, serve over lettuce leaves, if desired.

CHERRY TOMATO AND WHITE BEAN SALAD

Steps:

• In a small bowl, whisk together the olive oil, vinegar, mustard, salt and pepper. Stir in the red onion and garlic and set the dressing aside to marinate for 15 to 30 minutes at room temperature.
• Place the tomatoes, white beans and parsley in a large bowl. Pour the dressing over the salad, toss well, then gently fold in the Parmesan. Serve at room temperature using a slotted spoon.

ROSEMARY WHITE BEAN SALAD

Steps:

• Melt the butter in a large frying pan over medium heat.
• Add the onion and cook for 5 minutes or until softened.
• Add the beans, garlic, and rosemary and stir for 2-3 minutes or until warmed through.
• Add the lemon juice and season with salt and pepper to taste.
• Serve with lemon wedges.

BEST EVER ROASTED GARLIC TOMATO SAUCE

Steps:

• In a large saucepan saute the onion, peppers, and mushrooms in the olive oil over medium-high heat until soft and lightly golden, 7 minutes.
• Stir in the tomato paste and cook for 3 minutes.
• Pour in the sherry, add the salt, brown sugar, pepper flakes, garlic powder, paprika, thyme, oregano, parsley, basil, the tomatoes, stir to combine and bring to a boil. Reduce the heat to a slow simmer and cook for 30 minutes, stirring occasionally.
• Mash the roasted garlic cloves.
• Add the roasted garlic and stir to combine. Continue to simmer for 30 minutes. Add fresh basil. Serve over pasta of choice.
• For a smooth sauce use in immersion blender.

GARLIC-ROASTED TOMATOES

Steps:

• Preheat oven to 400 degrees. Place tomato halves, cut side up, on a large rimmed baking sheet. Dividing evenly, top with butter and garlic; season with salt and pepper. Bake tomatoes until tender, 40 to 45 minutes.

WARM CHICKEN AND WHITE BEAN SALAD (DIABETIC)

Steps:

• In a skillet over medium-high heat, heat oil. Add crushed garlic and saute 1 minute. Remove the garlic from the skillet and discard.
• Add mushrooms and saute 2-3 minutes. Add chicken cubes and saute 2 minutes. Add peppers, onions, and beans and cook 2 minutes. Add vinegar and pesto and heat thoroughly. Serve salad over lettuce. Garnish with walnuts if desired.
• Exchanges: 1-1/2 Starch, 1 Vegetable, 2 Lean Meat.

HEALTHY BROCCOLI, WHITE BEAN & CHEDDAR SOUP

Steps:

• Bring broth and water to a boil in a medium sized sauce pan over high heat.
• Add broccoli, and cook until tender (about 8 minutes).
• Stir in beans, and continue to cook until warmed through (about 1 minute).
• Add half of the mixture to a blender (or food processor) along with half of the cheese and puree.
• Repeat with the other half of the mixture and cheese.
• Serve warm & enjoy!