ry and season with salt and pepper. Dust with flour and shake
otatoes in a roasting pan with two tablespoons olive oil, lemon
Heat 1 tablespoon of Olive oil in a frying pan, add Onion and cook gently for 5 mins until soft, add the garlic and continue cooking for 2 minutes.
Add the Cannellini beans, tomatoes and rosemary and cook for a further 5 minutes, season well with salt and pepper and a squeeze of lemon juice.
Meanwhile heat a griddle or frying pan, brush Tuna with a little Olive oil and season with Pepper and cook for 3 mins per side depending on size of Steaks for medium rare.
Serve with the salad and lemon wedges.
Bring a large pot of lightly salted water to a boil, and cook the penne pasta 8 to 10 minutes or until al dente; drain.
In a skillet over medium heat, cook and stir the escarole, cannellini beans and liquid, and diced tomatoes with garlic and onion until heated through. Season with salt and pepper. Toss with the cooked pasta to serve.
Heat the olive oil in a large skillet over medium heat; cook the garlic in the hot oil about 1 minute. Add the tomatoes, wine, sage, and thyme; increase the heat to medium-high and simmer 2 to 3 minutes. Stir in the cannellini beans and basil. Season with salt and pepper. Continue cooking until beans are heated through, 3 to 4 minutes.
Arrange the arugula on a serving platter. Spoon the bean mixture over the arugula. Top with the shaved Parmesan cheese if desired.
n chopped greens, and season with salt to taste (be conservative
osemary flatbread, prepare bread mix with oil following package instructions. Knead
ntil browned all over. Sprinkle with flour; cook for 1 min
Cook the rice in salted boing water with the saffron according to package instructions.
Heat 1 tbsp of the oil in a saucepan, add the green onions and cook over a gentle heat, stirring, for 3 mins. Add the tomatoes, cannellini beans, and chopped oregano and cook for another 2 mins. Season to taste with salt and freshly ground black pepper.
Meanwhile, heat 3 tbsp oil in a frying pan. Add the fish and cook, turning once, for 5 mins. Serve with the rice and vegetable. Garnish with the extra oregano sprigs.
Lightly coat cod fillets in seasoned flour. Set aside.
Heat 1 tbsp olive oil in a saucepan. Cook onion over medium heat for 3-4 mins, until soft. Add garlic and cook for 1 min. Add cannellini beans and parsley. Cook for 2 mins, until hot, then transfer to a food processor and puree along with 2 tbsp olive oil. Mix in 1-2 tbsp water. Season.
Heat remaining olive oil in a frying pan over high heat. Cook cod fillets for 2-3 mins per side, until golden brown. Serve on a bed of cannellini hummus with shredded carrots and lemon wedges.
Melt half of butter in a heavy-based flameproof casserole dish or saucepan over medium heat. Cook parsley and green onion 2 mins.
Heat remaining butter in another frying pan over high heat. Brown lamb in batches. Season to taste and add to the parsley mixture. Add lemon juice, lemon wedges, cannellini beans and enough water to cover it. Cover and simmer on low 15 mins, until meat is tender. Sprinkle with diced lemon and serve with green beans
Lightly spray a grill with cooking oil spray and heat on high. Season lamb and cook 2-3 minutes each side, until browned and cooked to your liking. Rest 5 minutes before slicing.
Combine cucumber, arugula, beans and feta in a bowl. Drizzle with combined lemon juice and oil. Season to taste and toss to coat. Serve salad topped with sliced lamb.
Simmer the beans in water until tender, about
ender. Stir in diced ham, beans and lemon juice.
Drain
ake harissa sauce.
Combine cannellini beans and water in a small
In the bowl of a food processor, process the cannellini beans and 1 garlic clove until smooth.
Slowly add the 1/4 of olive oil with the motor running.
Season with salt and pepper, and set aside.
Heat a grill pan.
Grill the slices of bread until distinct grill marks form.
Brush with the remaining olive oil, and rub with the remaining garlic clove.
Spread the beans over the bruschetta, and sprinkle with parsley.
Serve.
arinate while you start the beans and spinach.
Heat a
Place cannellini beans in a large container and cover with several inches of cool
Soak cannellini beans in a large bowl of
ice the butternut squash. Toss with salt, pepper, and olive oil