Gigantes which are oven baked beans with dill and tomatoes. I've made this before and I normally use dried large lima beans from scratch but this time I was lazy and used frozen butter beans. I wished I hadn't because for some reason the beans didn't get as mushy and tender as they usually do when I make this dish. But it wasn't a total loss. The flavor was amazing still!
Plated with whole wheat bread and skordalia, a very creamy garlicky and slightly tangy potato dip. So heavenly!
Served alongside a colorful salad of cucumbers, tomatoes, assorted olives, pepperoncini, pickled turnips and fresh lemon wedges.
So much flavor!
I finally got around to making these beautiful chickpea blondies. Mine are not gluten free. I used spelt flour to make these. Instead of strawberry jam, I used a combo of fig jam and date syrup! Deliciously sweet, tender and chewy.
