VEGGIE TIAN with PESTO & TOASTED BREAD CRUMBS

Vegetable Tians are extremely gorgeous to present at the table. They scream elegance despite being incredibly simple, and that's what makes them so fun to make.
This time, I've amped up the flavour and freshness with some delicious pesto that seems to be the missing piece of the puzzle. It really gives the veggies their voice! Each serving is then finished with lightly toasted bread crumbs that bring a welcome texture and additional flavour rounding out the entire dish. Seriously delicious!

ROASTED MINI POTATOES with PEA PESTO

I always tell you guys to have a jar of prepared pesto in the fridge, and that's because there's always some delicious recipe to add it in to. 
Roasted potatoes are already a win in my books, but there's nothing wrong with giving them some extra oomph and protein.
Frozen green peas and pesto blended together really add some fresh, bright, and herbaceous flavour to perfectly roasted mini potatoes. This is one snack you won't want to share.

To finish off the week, I've got a super delicious tomato, bean, and veggie soup for you guys. Soup is the perfect way to utilize the beans because you can add them in from frozen or fresh after cooking them. 

This tomato soup is perfect for the cooler temperatures. Not only is soup the perfect way to warm yourself up from the inside out, but this tomato soup has a bit of a cajun spiced kick that amps up the warm factor. Every bite leaves you feeling warm and cozy.

So that's that, 3 delicious recipes this week all from 1 bag of dried beans. As I'm sure you guys can see, spending the extra dollar on a bag of dried beans versus a can is about as economical as it gets. Take the time to cook the whole bag at once and you've got beans for the entire week's worth of recipes!

Head to the RECIPES page for today's tomato soup!

HAPPY VEG

Working with dried beans is significantly more economical than using canned. When you compare the cost, it's barely a dollar more for an entire bag of beans versus a can. This is a big difference when you consider how many recipes will come out of this one bag of beans.

Considering you'll have to soak your beans overnight and cook them for a few hours, I recommend cooking the entire bag. The beans refrigerate / freeze well for future use and can be used in a variety of recipes.

This week, I'll be sharing three recipes with the same bag of beans starting with a fresh bean and cabbage salad!

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Bean salads are a great way of getting protein along with all of the vitamins and nutrients the supporting veg provide. In this case, fresh cucumbers, tomatoes, and red cabbage, are tossed in a simple vinegar and lemon juice vinaigrette that tastes wonderful with the hearty beans. 

Head to the RECIPES page for the first recipe out of our bag of beans this week!

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This week, I'll be showing you guys how economical it is to purchase and cook dried beans. When you compare the price between a bag of dried beans versus the canned variety, you're basically getting three times the amount for the same price. 

I always tell you guys to cook extras when it comes to dried grains / beans. They freeze well and can be used for so many dishes including pastas, soups, and salads. 

This week, I'll be taking 1 bag of dried Romano Beans and turning it into three delicious dishes. This two dollar bag of beans is going to go far when it comes to recipes and I can't wait to share them with you all!

TOMATO, ROMANO BEAN, & VEGGIE SOUP

This colder weather calls for a good soup recipe and this tomato veggie soup is perfect. A delicious tomato base with an assortment of fresh veggies, our romano beans, and some accompanying heat from cajun seasonings and pepper flakes. The soup has the perfect balance of heat, flavour, and freshness from the veggies.

CHEESY BAKED PENNE with FRESH CORN AND ROMANO BEANS

Everyone loves a good pasta bake, especially when there's cheese involved! This delicious pasta bake has a lusciously creamy sauce, our protein packed romano beans, fresh corn, and a crispy crumb topping that bakes up beautifully and provides the perfect amount of crunch in every bite. 

ROMANO BEAN & CABBAGE SALAD

Bean salads are wonderful because you not only get a slew of vitamins and nutrients from the veggies, but you also get the added benefits of protein from the beans. Our romano beans, along with other fresh veggies including red cabbage, tomato, and cucumber, are tossed in a deliciously light vinaigrette for service. I love pairing beans with fresh veggies and a light vinaigrette because they help make the beans feel light and fresh. 

I still remember the day I learned of gnudi and prepared them for the first time. I believe I actually died for a moment as I sunk my teeth into the very first pillowy ricotta dumpling, it was utterly magical. 

Fast forward to today and I enjoy gnudi as much as I did the very first time I tried it. What's not to love? They're so tender and delicious and with the right sauce, they can be quite phenomenal.

I decided this time around to make a simple pan sauce to toss the gnudi in. Some butter, tomato paste, spices, and lemon juice, are all it took to create something pretty spectacular for the gnudi to roll around in. I finished the dish with some lemon zest that helped freshen everything up, play up the tomato flavour, and cut through the richness of the gnudi. 

I think you guys are going to love this recipe! Head to the RECIPES page!


HAPPY VEG

Lentils are wonderful to have in your pantry because they're easy to cook, full of protein and other vitamins and nutrients, and economical. They're also super easy to slip into salads, soups, sauces, and pretty much everything in between.

Whenever I cook dry proteins like lentils or beans, I'll cook more than what I need for my recipe so that I have extras on hand. (Although this may be accidental half of the time :p) They're freezable as well for easy proteins later in the week / month so it makes sense to have extras cooked.

Having extra lentils on hand is where this super simple recipe came from as a matter of fact. All these nutritious lentils need is some supporting veggies including grape tomatoes, cucumbers, and corn, along with a chili and cumin spiced vinaigrette. The salad is nutritious, flavourful, and ready in a flash, so head to the RECIPES page!

HAPPY VEG

GNUDI in a BUTTERY TOMATO SAUCE

Gnudi is one of my favourite dishes to eat. They're worth every ounce of effort it takes to put them together, that's for sure.
This time around, I whipped up a super simple butter sauce that really plays up the deliciousness of the gnudi themselves with a little help from tomato paste, lemon juice, and other seasonings. Finished off with some lemon zest for freshness, this recipe is one you'll go back to!​

​FIESTA LENTIL SALAD

Every time I cook lentils, I cook about 100 times more than what I need. It all works out in the end because recipes like this one come about.
My fiesta lentil salad has a collection of fresh veggies including cucumbers, tomatoes, and corn, tossed in a light chili and cumin spiced vinaigrette. Simple, delicious, and a great way to use up an abundance of proteins!​

I don't do a whole lot of baking but I've pretty much mastered the biscuit game. As I've said before, once you get your measurements down, you can start playing around with the extra flavours and contributions to your food.

Knowing my biscuit recipe works, it was time to add in one of my favourite flavour combos, jalapenos and corn. The spice from the jalapeno is toned down just enough from the cheese and fresh corn that everything comes together quite perfectly.

Head to the RECIPES page for some biscuit lovin!

HAPPY VEG