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.

 

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.