Honestly, I get bored with lunch. The same old, same old, well … it gets old. But it doesn’t have to. Enter the White Bean Cheddar Melt, a recipe I discovered at Bush’s Beans. Yep, white beans in a sandwich. I know. It sounds a little different, but different is good, right? Especially with this sandwich.
I can’t tell you how much I have been craving this meal ever since making it last week. These Black Bean Tostadas with Cilantro Sauce discovered over at Tasty Kitchen are probably something I could eat every single day and never tire of. Seriously tasty and satisfying. And so very easy too. The cilantro sauce alone is a keeper and one we’ll be making large batches of to serve as a salad dressing. It’s so full of flavor and super light in calories—the best combo ever for salad dressing in my book!
This past year I’ve kept ingredients on hand for making cracker pizzas: crispy individual pizzas that are baked in no time. The kids have really enjoyed making their own versions for dinner or even as a great after school snack. I revised the Easy Bean and Cheese Flatbread recipe from Bush’s Beans to use the thinner tortillas we use for the cracker pizzas.
Today I’m sharing with you one of the recipes we made while in Montana, the BUSH’S® Wild Mushroom and White Bean Tart. Don’t let the name fool ya. It’s really easy. If you’ve never worked with phyllo dough before, other than keeping it from drying out (cover with damp paper towels or dish cloth while working) it’s not difficult, and the dough is very forgiving. And it’s actually fun–it’s like playing in the kitchen.
Not sure what the weather is like where you are, but things are starting to warm up here in my neck of the woods, which beckons for lighter fare, and brings about a strong hankering for fresh fruits and salads. It would be nice if I would crave that year round, huh? These Black Bean Salad Boats (for a lack of a better term) sure do meet the need for a crunchy snack, appetizer or light lunch. The ingredients are basic and adjustable to your liking, and it’s quick prep.
Earlier this year I had the privilege of traveling to Napa with Bush’s Beans to cook alongside those I now call friends. Late last week another group of bean lovers descended on The Culinary Institute in Napa once again to learn more about the versatility of the bodacious bean. Along with Connie Guttersen, and Andy…