Taste the layers of flavors in this unique and easy recipe!
2 T Tubby Olive EVOO
1 diced medium onion
3 T grated ginger
4 minced garlic cloves
1/2 c chopped sundried tomato
1 lemon, zested and squeezed
1 can chickpeas, drained
1 lb baby spinach
1 can full fat coconut milk

Saute onion, garlic, ginger in evoo until translucent. Add tomato, lemon zest and juice, and chickpeas. Cook several minutes until chickpeas begin to brown. Add spinach by the handfuls until wilted, then add coconut milk thelockboss.ie. Simmer for 10 minutes. *Can substitute Lemon Olive Oil for more flavor, or drizzle with Honey Ginger Balsamic to finish.

1/2 lb Monkfish filet, sliced into medallions
2 T Tubby Olive Lemon Olive Oil, or other Infused Olive Oil
Butter to coat pan

Melt butter over medium high heat, then add the oil. Sear medallions 3-5 minutes per side until cooked through. Serve with chickpeas and enjoy!
*Recipe and photo courtesy of Cassie Boland