Baked Cod with Chorizo and White Beans

1 teaspoon extra-virgin olive oil1 shallot, finely chopped2 ounces Spanish chorizo or turkey kielbasa, diced1 teaspoon chopped fresh thyme1 pint grape tomatoes, halved1/2 cup dry white wine, divided (I used […]

Squash-Topped Cottage Pies

from Eating Well magazine 2 teaspoons extra-virgin olive oil1/2 cup chopped onion12 ounces 93%-lean ground beef1 tablespoon tomato paste2 tablespoons all-purpose flour1 cup reduced-sodium beef broth6 ounces baby spinach, chopped3/4 […]

Tomato and White Bean Soup

from Cooking Light Magazine, October, 1997 Serving Size : 4 2 teaspoons olive oil1 cup chopped onion3 garlic cloves — crushed2 cans no-salt-added whole tomatoes — (14.5-ounce) undrained and chopped2 […]