Bio:
Andrianna Natsoulas is the Campaign Director for the non-profit
organization, Don’t Cage Our Oceans. Prior to joining Don’t Cage
Our Oceans, Andrianna was the Executive Director for NOFA-NY,
(Northeast Organic Farming Association of New York.) She has
created and implemented comprehensive programs at several other
organizations, including Greenpeace, Food & Water Watch, and
the Northwest Atlantic Marine Alliance (now North American
Marine Alliance) Andrianna has coordinated with the global food
sovereignty movements and has served on national and
international boards and steering committees. Her work inspired
the interviews of over 80 farmers and fisherman, which she
compiled into the book,"Food Voices: Stories of the People Who
Feed Us." Through that work, she excels at alliance building and
networking across cultures and backgrounds. Andrianna also has
broad range of executive level experience from fundraising to
budgeting to management to human resources. Andrianna received
her bachelor’s of science degree from SUNY College of
Environmental Science and Forestry in Syracuse, New York and
her master’s of science degree from the University of Warwick in
Coventry, England. She lives in New York’s beautiful Hudson
Valley.

 

Tagine with Butter Beans, Broccoli Raab and Cherry Tomatoes

Serves 4 people 
4 tbsp olive oil
1 large onion, roughly chopped
2 Tbs. Minced garlic
1 Tbs minced ginger
1 t. thyme
1 t. coriander
1 t. ground cinnamon
½ t. saffron threads, soaked in ½ cup boiling water
1 tsp cumin
¼ t. salt
¼ t. red pepper flakes
1 t. Ras Harout Spice Blend
1 bunch broccoli Raab, chopped
1 can chickpeas
1 can Trader Joe’s Giant Baked Beans in Tomato Sauce
15 kalamata olives- halved
15 cherry tomatoes- Halved
2 Tbs. toasted pine nuts
1 lemon, juiced
a handful fresh chopped parsley

In a Tagine:
1. Heat olive oil in bottom of Tagine and sauté the onion for a few minutes until it
softens.
2. Add garlic, ginger and the spices.
3. Add the broccoli raab and let that cook down a bit.
4. Add the giant beans, chickpeas, tomatoes and olives.
5. Add the saffron with the soaking water. Bring the stew to a boil, then lower the
heat to a simmer and put the Tagine cone top on.
6. Let cook for 5 minutes, allowing all of the flavors to meld.
7. Remove the lid to stir once or twice, and then return the lid.

8. Add the pine nuts, the fresh chopped parsley and squeeze the juice of one lemon
into the dish.
9. Garnish with fresh parsley
Serve with: Brown Rice or Couscous