Cannellini and Pomegranate Salad


Another winner from the BACleanse! Thus one comes together fast, tastes amazing and makes great leftover!

1 15-oz. can cannellini beans, rinsed
4 oz pomegranate seeds (1 pack of TJs)
1 TBSP fresh lemon juice
1/2 TBSP olive oil
1/4 c thinly sliced scallions
4 TBSP chopped parsley
1/2 tsp salt
1/4 tsp pepper

Combine all ingredients in a bowl.

Serves 4.

White Beans with Broccoli Rabe and Lemon


After stuffing yourself silly, this is nice light and healthy dish to keep up your energy for Black Friday. I actually made this the day before thanksgiving for a quick and healthy meal.

3 TBSP olive oil
1 small lemon, very thinly sliced
1 TBSP anchovy paste
4 garlic cloves, minced
1 bunch broccoli rabe, chopped
salt and pepper
2 15-oz. cans cannellini beans
1/4 c parsley, chopped
2 TBSP grated Parmesan
Red pepper flakes

In a large skillet, heat oil over medium heat, add anchovy and lemon and cook for 5 minutes. Add the broccoli rabe and cook for 5 minutes until crisp tender. Add beans and 1/2 c water and cook for 5 – 8 minutes until heated through and flavors have combined. Stir in parsley, cheese and chili flakes.

Serves 4.