18 Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon sugar
  • 2 heads endive, quartered lengthwise
  • 1/4 cup piquillo peppers, drained and sliced into rings
  • 1 clove garlic, roughly chopped
  • 1 small red onion, thinly sliced
  • 1 cup low-sodium vegetable broth
  • One 15-ounce can cannellini beans, drained and rinsed
  • 3 tablespoons coarsely chopped fresh mint
  • 3 tablespoons coarsely chopped fresh parsley
  • 2 teaspoons finely grated lemon zest
  • 1 small clove garlic, finely chopped
  • Pinch red pepper flakes
  • Kosher salt
  • 1 to 2 tablespoons extra-virgin olive oil
  • Four 6-ounce halibut fillets
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons canola oil
Nutrition
468
23% daily value
4 servings
                                       
                                            high-​fiber, low-​sugar, dairy-​free, gluten-​free
     

Fat

33% 22

Saturated

14% 3

Trans

- 0

Monounsaturated

- 14

Polyunsaturated

- 4

Carbs

10% 29

Carbs (net)

- 22

Fiber

28% 7

Sugars

- 2

Sugars, added

- 1

Protein

80% 40

Cholesterol

28% 83

Sodium

40% 963

Calcium

12% 119

Magnesium

26% 105

Potassium

39% 1372

Iron

23% 4

Zinc

13% 2

Phosphorus

74% 519

Vitamin A

6% 55

Vitamin C

26% 16

Thiamin (B1)

15% 0

Riboflavin (B2)

7% 0

Niacin (B3)

57% 11

Vitamin B6

55% 1

Folate equivalent (total)

28% 110

Folate (food)

- 110

Folic acid

- 0

Vitamin B12

31% 2

Vitamin D

2% 8

Vitamin E

25% 5

Vitamin K

82% 66
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