Wednesday, March 20, 2024

Beans + Greens In A Creamy Tomato Sauce

 By: The Food Hunter

The comforting flavors of this Creamy Beans + Greens make a satisfying lunch or dinner any day of the week. The recipe is packed with wholesome ingredients, like protein-packed white beans, tomatoes, and kale. Learn how to make this ready to eat in just 25 minutes meal today!

The best part of this recipe is that you only need one pan to make it. Use any type of white bean you have on hand—great northern, cannellini, or butter beans all work equally well.  Serve it with crusty bread for dipping. 


Beans + Greens In A Creamy Tomato Sauce

1/2 onion finely chopped

2 garlic cloves, chopped

1 can cannellini beans

2-3 Roma tomatoes, chopped

1/4 cup water

3 large handfuls of kale

1 tbsp tomato paste

Salt + Pepper

1 tbsp Crème Fraîche

1. Heat oil in a pan over medium heat add onion and cook until translucent. Add the garlic and cook slightly. Add tomatoes and turn up the heat to medium-high and cook 10 minutes.

Add the tomato paste and water and mix well. Add kale and the beans with their liquid Season well and leave to bubble for 15 -20 minutes until thickened and saucy. 

Stir in the Crème Fraîche-heat and serve.


Monday, March 18, 2024

Halibut with Eggplant, Tomatoes and Kalamata Olives

By: The Food Hunter

This Mediterranean-inspired recipe makes having a delicious weeknight dinner easy. Halibut is a mild, white fish, similar to cod, with a firm and flaky texture. It pairs well with bold flavors such as Kalamata olives, garlic and basil. The tomatoes and eggplant in this dish add addition layers of depth and flavor. 

For this recipe I used a wild halibut filet from Omaha Steaks. Responsibly sourced, perfectly portioned and flash frozen day of catch I find their seafood to be perfect choice for weeknight meals. 

Halibut with Eggplant, Tomatoes and Kalamata Olives

2 Cups Diced Eggplant
1 Cup Chopped Tomatoes
1/4 Cup Fresh Basil
4 Large Garlic Cloves, Crushed
Crushed Red Pepper
1/2 Cup Chopped Kalamata Olives
Olive Oil
1 lb. Halibut

Season Halibut with salt and pepper.

Heat olive oil in a pan over medium high heat. Add garlic and crushed red pepper and sauté until fragrant. Add in eggplant season with salt, and cook for approximately 15 minutes. Add tomatoes and allow them to cook down. Then add in basil and cook for a few minutes more. Add in olives and cook for an additional minute or two.

In the mean time add halibut, to a pan and cook for 3-4 minutes before flipping.  Once cooked through place on top of veggie mix and serve. 

Tuesday, February 20, 2024

Duck Au Vin

By: The Food Hunter 


This is Maple Leaf Farm's version of the popular French chicken dish. Coq au Vin, is simply chicken braised in wine and chicken stock along with bacon, mushrooms and pearl onions.  Maple Leaf Farms takes the classic recipe to another level by using duck instead of chicken. 

Served with a nice French wine, this dish makes an impressive meal both for family and guests.

Recipe from Maple Leaf Farms

  • 6 Maple Leaf Farms Duck Legs, seasoned with salt and pepper

  • 4 slices Duck or regular Bacon, 1/4 inch dice

  • 10 oz Pearl Onions, stemmed, skinned

  • 12 oz Crimini Mushrooms, quartered

  • 1 large Carrot, 1/4 inch dice

  • 1 large Celery Stalk, 1/4 inch dice

  • 4 cloves Garlic, minced

  • 1 Tbsp Tomato Paste

  • 1 tsp Dried Thyme

  • 2 Bay Leaves

  • 2 Tbsp All Purpose Flour

  • 1/4 cup Brandy

  • 1 bottle Chardonnay

  • 2 Tbsp Chopped Fresh Parsley


    • Preheat oven to 325 degrees F. Rinse duck legs under cool water; pat dry. Season with salt and pepper.

    • In a Dutch oven or a large straight-sided skillet with tight fitting lid, brown bacon. Remove, drain and discard fat. Reserve bacon. Brown duck legs over medium heat for 20 minutes or until well browned. Remove and reserve. Remove all but 2 tablespoons of fat, reserving 1 tablespoon.

    • Add pearl onions and lightly brown over medium high heat. Add mushrooms and cook until dry; remove and reserve. Add reserved tablespoon of duck fat and saute onions, carrot, celery and garlic until onion is translucent. Add tomato paste, bay leaves, and thyme, and cook 4-5 minutes stirring often. Add flour and cook 3-4 minutes. Add brandy and stir to incorporate. Add wine 1/2 cup at a time, stirring well and simmering before each addition.

    • Add reserved bacon, pearl onions, mushrooms and duck legs; cover and place in oven for 1-1/2 hours until tender.

    • Remove from oven. Skim any fat that has risen to surface and season with salt and pepper.

    • Serve with roasted garlic mashed potatoes or soft polenta. Top with parsley.


Thursday, February 15, 2024

Stanley Tucci's Nonna's Steak Oreganata Is Totally Worth The Hype

By: The Food Hunter

Once again the actor and Italian home chef, Stanley Tucci, has taken to Instagram to share a delicious cooking video. This time he's making his Nonna's Steak Oreganata. This quick-cook preparation style is something you may already be familiar with if you grew up in an Italian American house-hold. For me it was Clams Oreganata that made its way to our kitchen table most often. However, similar to Tucci's Nonna, my maternal grandmother was known for her juicy steaks flavored with oregano.

What is needed to make Tucci's Steak Oreganata?


Tucci included his recipe on Instagram which I was able to tweak ever so slightly with what I learned from my grandmother.

For the steak Tucci recommended a top round. I had a sirloin in the freezer from my Butcher Box delivery and decided to use that. I pounded it thin and it worked out wonderfully. Although Tucci doesn't mention anything about the oregano he uses, I learned from my grandmother that on the branch Greek oregano has the best flavor. As for the butter I always use Kerrygold.


My Honest Thoughts on Tucci's Steak Oreganata

Although this recipe tastes like it took all day to make it actually comes together in under 30 minutes offering a true taste of the Mediterranean any day of the week. Tucci's recipe transported me back in time to my grandmother's Italian kitchen! I will be making this recipe on repeat.

Sunday, February 11, 2024

The Umbrian Lentil Soup You'll Want to Make on Repeat all Winter Long

By: The Food Hunter 

This soup, which is found on tables across Umbria starts with a basic soffritto, of carrot celery and onion  and follows with the finest lentils you can buy - Castelluccio lentils. Hailing from Umbria the tiny pulses are a great source of both protein and fiber and have an amazing nutty flavor and supple texture.  Unlike other varieties they need no presoaking,  and they hold their shape after cooking.

No matter how you cook them, Umbrian lentils, specifically the Bartolini brand are my absolute favorite. They make a great addition to beef stew and work equally well as a refreshing summer salad mixed with roasted peppers and green olives.

Umbrian Lentil Soup

  • 1 carrot, diced
  • 1 onion, diced
  • 1 celery stalk, diced
  • 1 cup Umbrian lentils
  • 1 bay leaf
  • 1/4 cup white wine 
  • 3 cups chicken broth

Rinse the lentils in cold water and set aside.

Add 1-2 tablespoon of olive oil to a large pot and heat. Add the onion carrot and celery and saute on medium-low heat for around 10 minutes until soft but not browned.

Add the wine and let it simmer until it has reduced by half. Add the lentils, stock and bay leaf and bring to a boil. Let simmer uncovered for 35 minutes until the lentils are tender but still have a bite. If the lentils have soaked up too much liquid add more as necessary.

Once cooked, taste the soup and season with salt and pepper. Serve in bowls with a drizzle of olive oil.