White Bean and Sausage Ragout with Tomatoes, Kale and Zucchini

Cannelini beans were on sale a few weeks ago and I had stocked up on cans and wanted to find a good recipe to use up at least 2 cans. A quick Google search and I came across this beauty with tons of fresh flavor and a hearty serving of vegetables I knew this would be a good weeknight meal.

While Mike had a 5-6:30 conference call, I prepped dinner and enjoyed a delicious combo of Mint Sparking Water and some Pom Wonderful Juice. It was nice to be in the kitchen by myself happily chopping away. I enjoyed the quiet, the extra sun light (thank you Day Light Savings Time, it was 6:30 and still light out!)

Ingredients

• 1  tablespoon  olive oil
• 1/2  cup  chopped onion
• 2  (4-ounce) links chicken sausage, cut into (1/2-inch) slices
• 1  zucchini, quartered and cut into (1/2-inch) slices (about 2 cups)
• 3  garlic cloves, peeled and crushed
• 6  cups  chopped trimmed kale (about 1/2 pound)
• 1/2  cup  water
• 2  (16-ounce) cans cannellini beans or other white beans, rinsed and drained
• 1  (14.5-ounce) can diced tomatoes, undrained
• 1/4  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper

Directions

• Heat oil in a large skillet over medium-high heat. Sauté onion and sausage 4 minutes or until sausage is browned.
• Add zucchini and garlic; cook 2 minutes. Add kale and remaining ingredients; bring to a boil.
• Cover, reduce heat, and simmer 10 minutes or until thoroughly heated. Serve immediately.

After dinner I was craving something a little sweet and I had remembered seeing a pear recipe on Amie’s Blog (I made a few minor modifications)

Ingredients

• 1 pear
• 1 tablespoon POM Wonderful juice
• 1 tablespoon agave nectar
• 1/8 tsp cinnamon
• 1 tablespoon chopped almonds

Directions

• Slice pears lengthwise into eighths.
• In a small bowl, stir together the POM Wonderful juice, agave nectar, cinnamon and almond extract.
• Spoon mixture over pears.
• Top pears with chopped nuts and vanilla ice cream