Directions

Tomato and Bean Stew

1. Wash, remove the stems, and roughly chop spinach

2. Drain canned white beans, removing any excess liquid

3. In a medium sauce pot, over medium-high heat add 1 tbsp of oil

4. Add the chopped onions and sauté the onions with a pinch of salt for about 4-5 minutes or until the onions are translucent. Add in the minced garlic and continue to stir until the garlic is fragrant; careful not to burn the garlic

5. Add in the canned tomatoes; if using whole tomatoes, use a spoon to smash the tomatoes in the pot and break them down. Continue cooking for about 4 minutes, stirring occasionally.

6. Add in the beans stirring for about 2 minutes

7. Add in the spinach, cooking for another 2 minutes or until the spinach has cooked through or wilted

8. Remove the pot from the heat and cover

Haddock

1. Season both sides of the skinless haddock with salt and pepper

2. To avoid the haddock from sticking to the pan, gently pat flour on both sides of the haddock

3. In a medium sauté pan, heat 1 tbsp of oil over medium-high heat

4. Once the pan is hot, add the haddock to the pan cooking for about 3 minutes, flip the haddock cooking the other side for an additional 3 minutes

5. Remove the haddock from the pan onto a plate lined with a paper towel. This will remove any excess oil