What a wild and wacky week.
Not only is it apparently one of the holiest weeks of all time with Passover, Greek Orthodox Easter, and Catholic Easter occurring almost simultaneously, BUT our nanny went on vacation! And left us to fend for ourselves!
Like, she actually trusts us (and Remy’s grandmothers, who have been sharing nanny duty for the week) to keep Remy on a schedule and feed her and get her to nap all while not collapsing into an exhausted heap at the end of every day with the endlessly energetic Remy crawling on top of us for the umpteenth time so she can uncover our belly buttons – a new favorite game.
Impossible, I tell you.
We may just be settling for survival until Monday at this point. However we can get there.
All of this discombobulation has led me to not do too much Easter meal prep, which is especially unfortunate since we’re headed to two Easter celebrations this year (Catholic Easter at my mom’s on Saturday and Greek Easter at my MIL’s on Sunday). My mom has so graciously agreed to nix all Easter tradition and go the homemade pizza route for Easter, which is great because then I don’t have to worry about the vegetarian options AND Remy will definitely eat it. Double yes.
Leaving me to focus all of my energy on what I’m bringing for Greek Easter. I don’t know if you’ve ever been to a Greek Orthodox Easter celebration yourself, but if you’ve ever seen My Big Fat Greek Wedding, then you get the picture.
There is meat everywhere. Literally. Even on things that you think can’t possibly have meat, you find that it was infused with lamb essential oils somehow. I swear it.
So I like to just play it safe and bring something that I know is vegetarian to share with everyone. It helps me sleep at night.
I still haven’t 100% pinned down what I’m making, but this one-pot Tuscan baked white beans is definitely a contender.
It draws mainly on pantry ingredients to form a rich ragout that is dolloped with fresh creamy ricotta and a vibrant basil oil that hints of warm weather promises to come. It would be lovely served on top of a bowl of fresh noodles, polenta, rice or you could do as we did the night I made this and sop up all those juices with homemade beer bread.
Yes, beer bread.
Just keeping it classy over here. As we do.
- 2 tbsp olive oil
- 1 onion, diced
- 4 garlic cloves, minced
- 28 oz canned fire-roasted diced tomatoes
- 1 (15 oz) can quartered artichokes, drained and coarsely chopped
- 2 (15 oz) cans white beans, drained and rinsed
- 1 tbsp minced fresh oregano
- sea salt, to taste
- 8 oz ricotta
- 1 oz basil leaves (about 1 large bunch)
- zest and juice of 1 meyer lemon
- ¼ cup olive oil
- ¼ tsp fine sea salt
- Heat oven to 400F.
- In a large Dutch oven, heat the olive oil over medium-high heat. Add the onion and garlic to the pan. Saute for 5-7 minutes, or until onion is tender. Add the tomatoes, artichokes, white beans, and oregano to the pan. Bring to a boil and then lower the heat and simmer for about 10 minutes. Season to taste with salt and black pepper.
- Dollop the ricotta over the top of the tomato-bean mixture. Place in the oven and bake for 30-35 minutes.
- Meanwhile, make the basil oil. Combine the basil leaves, lemon zest and juice, olive oil, and sea salt in a blender or food processor. Puree until smooth.
- Serve the beans drizzled with the basil oil with a side of crusty bread.