Rosemary Potato Flatbread

Preheat the oven to 425°F. Chop the broccoli into bite-sized pieces. Thinly slice the potatoes. Pick the rosemary leaves from their stems and mince the leaves. Add the broccoli and potatoes to a baking sheet and toss with 1 tbsp vegetable oil, rosemary, and a pinch of salt and pepper. Roast the vegetables until lightly browned, about 10 to 12 minutes.

Drain and rinse the cannellini beans. Peel the garlic. Halve the lemon. Add just half the cannellini beans, juice from half the lemon, garlic, 1 tbsp olive oil, 1 tsp salt, and a pinch of pepper to a food processor. Blend the white bean puree until smooth.

Thinly slice the radishes. Add the remaining cannellini beans, sliced radishes, and Arcadian greens to a large bowl, toss with the juice from the remaining lemon, 2 tsp olive oil, and a pinch of salt and pepper.

Spread the white bean puree on the flatbreads. Top with a layer of crispy broccoli and potatoes. Place the flatbreads directly on the oven rack and bake until warmed through, about 3 to 5 minutes.

Cut the rosemary potato flatbreads into wedges and drizzle with just a touch of olive oil each. Serve with the salad. Mangia!