Recipe Mari Loewen, Photography Ross Cornish
1 package arugula, washed
1⁄4 cup olive oil
1 lemon, juice and zest
Coarse salt and cracked black pepper
1 can white kidney beans, rinsed
1⁄2 cup pine nuts, toasted
Whisk olive oil and lemon juice until emulsified, then add salt and pepper. Toss arugula with dressing, pile on a platter and sprinkle with beans, pine nuts and zest. Serves 3-4.
Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.
