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Recipe of the Day: Roasted Vegetable and White Bean Bowl

Check out recipes posted every Friday from our chefs! Today's recipe by Estero, Florida's Executive Chef, Lauren Simon!

Roasted Vegetable and White Bean Bowl

  • roasted vegetable salad1 small head cauliflower
  • 1 small head romesco
  • 1 cup Brussels sprouts, halved
  • 1 bunch baby carrots
  • 1 can large butter beans, drained and rinsed
  • Goat Cheese
  • Olive Oil
  • Salt and Pepper
  • Tender Herbs of Choice (dill, parsley, cilantro, mint, etc)
  • Red Wine Vinaigrette (recipe follows)
  1. Preheat oven to 425 F. Place two sheet pans in the oven to preheat.
  2. Slice the cauliflower into ‘steaks’ and gently toss with olive oil, salt and pepper.
  3. Toss the baby carrots and brussels sprouts with olive oil, salt and pepper in a separate bowl.
  4. Carefully transfer the cauliflower and romesco to one preheated and pan and transfer the brussels sprouts and carrots to the second pan. Roast until tender and evenly browned all over.
  5. Allow the vegetables to cool and toss the butter beans with the red wine vinaigrette.
  6. Layer the vegetables on a large serving platter and top with butter beans, goat cheese and torn herbs of choice.

Red Wine Vinaigrette

  • 1 small shallot, grated
  • 3 Tablespoons red wine vinegar
  • 3 Tablespoons olive oil
  • Salt and pepper to taste
  • Whisk together the shallot, vinegar and olive oil until well combined. Season with salt and pepper.

 

Lauren Simon Recipe by: Executive Chef, Lauren Simon

Want more recipes? Check out all our chef recipes here!