I love to serve pale beans like cannellini or baby white limas as a warm salad, dressed with an emulsion of rosemary-and-thyme-infused olive oil, a little of their cooking liquid, and olives.
Remember to take the sauce out of the fridge about 30 minutes before serving to let it come to room temperature — you know how stubborn peanut butter can be.
This has become a new favorite of mine because it adds a hint of complex tomato flavors and umami tastes without adding the bulk of fresh tomatoes or canned tomato products.
Smoked chicken, served warm or cold, alongside sweet barbecue pit beans and the melon salad, is refreshing for any picnic, in your backyard or at the beach.
If tomorrow was my last day on earth, I’d request a fresh piece of focaccia dunked in a vat of Scoty’s marinara for my last meal.