Baby Bella Medley with Mustard Sauce

This is just a really simple veg medley with a little wine and french mustard to bring it all together. 
Conclusive proof that simple can be exceptional. 

1 pint baby bella mushrooms, sliced
1 poblano, diced
2 jalapenos, minced
1 red bell pepper, diced
1/2 medium spanish onion, diced
3 cloves garlic, minced
1 can garbanzos, drained and rinsed
1 can red beans, drained and rinsed
2 tbls dijon mustard
2 1/2 tsps salt
1 tsp black pepper
2 tbls olive oil1/4 cup pinot grigio

Saute mushrooms in oil and salt. Cook the mushrooms down until they are pretty dark. Deglaze with wine. Cook off wine for 5 minutes. 

Add onions. Cook down until onions are tender and tramslucent. 

Add peppers and garlic. Keep cooking over medium low until peppers are also tender. 
Add beans, mustard and black pepper to a large heat safe bowl. 

When mushroom mixture is done cooking add it to the bowl of beans. Stir to combine.

Easy Pasta Salad

Here's a quick and easy way to make homemade pasta salad.

1 box tri color pasta
1/2 medium onion diced.
3 cloves minced garlic
1/4 cup frozen small cut bell peppers
1/3 cup frozen carrots
1/4 cup frozen corn niblets
1/4 cup frozen peas
italian dressing to coat

Cook pasta according to package directions. Add frozen carrots when there are 7 minutes left in the cooking time of the pasta.

Drain pasta/carrot mix and add back to hot pat on warm burner. Stir in peas, corn and peppers. Let sit covered two minutes.

Add fresh onions and garlic. Stir.
Sprinkle with Salt and pepper to taste.

Toss with italian or your favorite salad dressing. Or leave plain and let everyone dress with their own choice.

Let chill at least two hours in the fridge.

Serve with chilled beans for optimum nourishment.