White beans with brussel sprouts

This is a Brussel sprout, white bean and pine nut recipe. Easy to make.

Ignore the purple thing at the bottom of the image. It's an heirloom carrot from a different dish.

Ingredients: Adjust quantities as needed

• Some brussel sprouts
• Some White beans
• Some pine nuts
• Some oil
• sliced garlic 
• Olive oil

1. Fry up the sliced garlic and pine nuts in olive oil until soft (just a minute or so, don't let garlic brown)
2. Add brussel sprouts chopped in halves (or quarters if they're large).
3. Add white beans and heat until warm, stirring so the base dosen't burn
4. Serve and eat!

Kale and sun dried tomato buckwheat pasta

This is a kale buckwheat pasta with pine nuts and sundried tomatoes. To add additional protein to it we sometimes add lentils.

Ingredients:

• 1 Onion thinly sliced (optional)
• 4 gloves of garlic thinly sliced
• 1/4 cup pine nuts
• 1 fresh bunch of kale
• 2 cups chopped mushrooms 
• Handful chopped sundried tomatoes (we prefer the dried ones that come without oil)
• Handful green olives chopped
• Handful kalamata olives chopped 
• Pinch of salt (very little as olives are salty)
• Pepper to taste
• Buckwheat pasta for 2 people
• Dash olive oil
• Lentils (optional/not in photo)

Tip: Kale can be substituted with English spinach. 

Instructions:

1. Place buckwheat pasta on to cook as per your pasta instructions
2. Fry up onion, garlic and pine nuts in olive oil on low heat until onions go clear
3. Add chopped mushrooms, sun dried tomatoes and olives to pan and cook on low heat until the mushrooms go slightly cooked but not black. Be careful not to overcook. 
4. Add Kale (and lentils if you'd like) and cook until it's just wilted.
5. Drain the pasta and mix in the sauce. Stir over a low heat for less than a minute and the serve!