Tagged: beans

Chickpea Kidney Bean Snap Pea Salad

Chickpea Kidney Bean Snap Pea Salad

Posted in Salads Tagged with ,

Summer is the season when the oven should be off more often than it is on.  I can’t say that I’ve been following this rule. My obsession with roasted tomatoes is in full swing. I

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Ingredients
  • 1-15.5 ounce can chickpeas, drained and rinsed
  • 1-15.5 ounce can kidney beans, drained and rinsed
  • 4 ounces sugar snap peas, trimmed and roughly chopped
  • 2 scallions, thinly sliced
  • 1/4 cup roughly chopped parsley
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon sumac
Corn Edamame Succotash

Corn Edamame Succotash

Posted in Salads Tagged with , , ,

I am seriously considering changing Last Ingredient to a tomato and corn focused blog. Yep, it’s specific, I know.But I am coping with a total obsession with those two ingredients. Right now it feels like

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Ingredients
  • 3 ears corn, shucked
  • 1 teaspoon plus 2 tablespoons olive oil
  • Juice of 1/2 lemon
  • 1 garlic clove, minced
  • 1/2 teaspoon kosher salt plus more for serving
  • 1/4 teaspoon black pepper plus more for serving
  • 1-1/2 cups shelled edamame, cooked
  • 1 pint cherry tomatoes, halved or quartered, if large
Pesto Barley with Scallions & Cannellini Beans

Pesto Barley with Scallions & Cannellini Beans

Posted in Salads Tagged with ,

My husband likes to joke that if wasn’t for me he would eat spaghetti every night for dinner. Honestly, there are many nights when I give him options, and he still picks spaghetti.  We’re compatible

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Ingredients
  • 1/2 cup pearl barley
  • 1 cup water
  • 2 garlic cloves, peeled
  • 1/2 cup walnuts plus more for garnish
  • 1/2 ounce Parmesan, grated, plus more shaved for serving
  • 1-1/2 cups basil leaves
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
Three Bean Salad

Three Bean Salad

Posted in Salads Tagged with ,

It never fails that you need a vacation after your actual vacation. Don’t get me wrong. Going away to explore a new place is inspiring. It is invigorating to take a break from your regular

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Ingredients
  • 1/4 cup olive oil
  • Juice of 1 lime
  • 1-1/2 teaspoons kosher salt plus more for serving
  • 1/2 teaspoon black pepper plus more for serving
  • 1-15 ounce can black beans, drained and rinsed
  • 1-15 ounce can pinto beans, drained and rinsed
  • 1-15 ounce can navy beans, drained and rinsed
  • 1/4 cup finely diced red onions
Pasta with Baby Greens, Beans and Walnuts

Pasta with Baby Greens, Beans and Walnuts

Posted in Mains Tagged with , ,

For my usual weeknight pasta, I like to keep things simple with spaghetti, even though, I admit, it can be a bit boring. When I stick to my routine, I don’t add to my random noodle

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Ingredients
  • 12 ounces short pasta (farfalle, rotelle, fusilli, orecchiette, penne)
  • 1/4 cup olive oil
  • 4 garlic cloves, peeled and thinly sliced
  • 1-15 ounce can cannellini beans, drained and rinsed
  • 1/3 cup roughly chopped toasted walnuts
  • 1 ounce grated Parmesan plus shaved Parmesan for serving
  • Zest of half a lemon
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
Minestrone Soup

Minestrone Soup

Posted in Soups Tagged with ,

Always on my Sunday to-do list is to make a giant batch of soup to last through the week, so I am set with lunch and/or dinner. Once the weather gets warmer and more fruits

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Ingredients
  • 1 tablespoon olive oil
  • 1 small onion, roughly chopped
  • 2 medium carrots, peeled and roughly chopped
  • 1 celery stalk, roughly chopped
  • 2 garlic cloves, minced
  • 1 cup trimmed green beans, 1/2-inch long
  • 1-28 ounce can crushed tomatoes
  • 4 cups vegetable stock
Sweet Potato Skins

Sweet Potato Skins

Posted in Starters & Sides Tagged with , ,

I consider myself to be a professional snacker. As much as I try to resist the cracker and chip aisles at the grocery, I can’t stay away. It doesn’t help that my son share my

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Ingredients
  • 5 small sweet potatoes
  • 2 tablespoons olive oil
  • 3 scallions, sliced thinly, white and green parts separated
  • 2 handfuls baby spinach
  • 2 tablespoons salsa
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup black beans
Slow Cooker Chicken Chili

Slow Cooker Chicken Chili

Posted in Soups Tagged with ,

By now I know I could make chili in my sleep. I’ve had a vegetable & bean-heavy version, along with a few variations that deviate from my standard recipe, on repeat since the first chill in

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Ingredients
  • 1 large yellow onion, roughly chopped
  • 2 celery stalks, roughly chopped
  • 2 4-ounce cans diced green chili peppers
  • 3 garlic cloves, minced
  • 1 1/2 to 2 lbs. boneless, skinless chicken breasts, thighs, or both
  • 2 teaspoons cumin
  • 1/2 teaspoon coriander
  • 1/2 teaspoon dried oregano
Three-Bean Chili

Three-Bean Chili

Posted in Soups Tagged with , ,

Whenever I feel even the slightest chill in the air, I have an immediate craving for soup. My desire for soup is more strong when I’m getting impatient about it actually feeling like fall. My

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Ingredients
  • 1-15 ounce can black beans, rinsed and drained
  • 1-15 ounce can pinto beans, rinsed and drained
  • 1-15 ounce can kidney beans, rinsed and drained
  • 1 tablespoon olive oil
  • 1 medium white onion, roughly chopped
  • 1 jalapeno, minced
  • 1 red bell pepper, diced
  • 1 orange bell pepper, diced
Grilled Steak Tacos

Grilled Steak Tacos

Posted in Mains Tagged with ,

I am officially hanging up my apron as a short order cook. My husband texted on the way home from soccer practice with our toddler to tell me our little guy asked for “real” pizza

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Spicy Black Bean Salad

Spicy Black Bean Salad

Posted in Salads Tagged with , , ,

Don’t call me lazy because I haven’t switched my closet from winter to summer. My waking hours are jam-packed. As I know every mom understands, family comes first, leaving little time to accomplish even wardrobe

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Ingredients
  • 2 ears corn, shucked
  • 2-15 ounce cans black beans, drained and rinsed
  • 1 jalapeno, thinly sliced
  • 1 cup packed cilantro leaves, finely chopped
  • 3 tablespoons minced chives
  • Juice of 1 lime
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper