When I have NO TIME to cook, I still cook, only faster. I ALWAYS have canned beans in the pantry to pull off super quick meals. Black beans are our favorite rush hour staple. They’re so versatile for soups, salads, burritos, quesadillas, nachos, and stir-fry meals. HERE’S ALL IT TAKES serves 4 2 (14.5 ounce) […]
Read More
Never in my days have I come across a cabbage recipe that had a Mexican flare to it. My husband and I have always known cabbage cooked with sausage or tossed into stir-fry meals. Eating it cooked with tomatoes, beans, sweet corn, onion, cumin and chili powder was a whole new yummy experience. We were […]
Read More
This Chickpeas and Lentils Lunch Salad recipe is one of my favorite vegetarian recipes. It really hits the spot when you’re so hungry you could eat a horse. If you have any leftover rice or quinoa, toss it in and you’ll have a well rounded meal in a bowl. Like all great salads, this healthy […]
Read More
This Quick White Bean Soup recipe is super healthy for you and it will fill you up! The combination of flavors, white beans, spinach, green onions, tomatoes, and pepperoncini peppers floating in a bowl of vegetable broth, is outstanding. OH! And it freezes well, too. HERE’S ALL IT TAKES makes enough to feed 6 with a […]
Read More
Zippy Northern Bean Salad is really tomato salad with a can of Great Northern Beans tossed in the bowl. It takes no time at all to pull this simple low fat vegetarian salad together. I haven’t tried it yet, but I’ll bet if I cooked up some brown rice or quinoa and tossed it into […]
Read More
I will admit, OUT LOUD, in front of everybody, that I don’t like typical gumbo recipes. I’ve eaten only two bowls in my life that weren’t drowning in a layer of oil. Thankfully, this delightful red bean gumbo recipe I have before you is nothing like the meaty gumbo versions. This vegetarian gumbo doesn’t need […]
Read More
This Northern Beans Salad with Sun-Dried Tomatoes is a satisfying whole foods plant-based recipe. It’s good eaten cold right out of the icebox and eaten at room temperature (perfect for your next potluck party). However, my favorite way to chow down on this simple salad is gently warmed up and tossed with whole wheat pasta. […]
Read More
This simple vegetarian salad recipe is so good, my husband had TWO bowls. I did, too. There’s something about the fresh taste of tomatoes and feta cheese together that makes it hard to stop eating. The chickpeas add a creamy texture while the zucchini stands in for the crunchy bites. I’d have to say that […]
Read More
I got impatient a few weeks back waiting for my yellow pear tomatoes to ripen on the plants. I had a mean hankering for pickled green tomatoes. Usually, pickled green tomato recipes are for the end of the growing season, not the beginning. A voice in my head said, “Who cares what time of the […]
Read More
This tangy quinoa salad could be prepared as a light meal for 3 or a side for 6. It’s fresh and colorful and perfect for potluck occasions, too. What really makes the salad rock is the use of fresh picked tomatoes and fresh squeezed lemon juice. I’ve made other quinoa salad recipes with lemon juice […]
Read More
There’s a mysterious recipe that floats around these parts of East Texas. It’s been around forever and yet many have never seen it written down. I have found myself engaged in several conversations, at different occasions, regarding it uses. It’s commonly eaten as a relish but then it can be a salad. Ask any East […]
Read More
When there’s so many fresh fruits and vegetables coming out of the farmers’ market and backyard gardens, it’s not hard to come up with healthy quick recipes. Half of the ingredients were sitting in my kitchen window screaming, “Eat me!” I felt like Alice with a craving for Mexican food. HERE’S ALL I DID to […]
Read More
Okra salad has been around forever. Of course, I just learned of it a few weeks ago. First, after talking with one of my favorite local farmers. Then a couple of days later, my good neighbor started telling me about her craving for okra salad. They both described it the same way. “Cut up a […]
Read More
So FRESH, so hard to stop eating. I could skip the chips and eat it with a spoon or on top of anything grilled. D HERE’S ALL IT TAKES Chunky salad bits 1 (15 ounce) can black beans, drained & rinsed 1/2 (11 ounce) can sweet corn 2 small ripe tomatoes, chopped 3/4 cup seedless […]
Read More
