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.

Broccoli Rabe with Tomato Sauce

Broccoli rabe was 99 cents a pound at the supermarket last week, so I figured I'd give it a try. I like most leafy greens. I also had some cumin seed and was eager to try that out as well. I found the cumin really good, but the rabe a little bitter. Not horrible, but more bitter than the kale and mustard greens I usually eat. What I also found was that they taste a million times better when tomato sauce is involved. I guess tomato sauce can pretty much make anything good.

1 lb broccoli rabe
6 cloves garlic sliced thin
2 tsps cumin seed
1 cup your favorite jar tomato sauce
salt and pepper
olive oil

Rinse your broccoli rabe thoroughly under cool running water. Cut off thick end stems and discard. Rough chop the rest.

Slice your garlic into thin ovals.

Coat a large skillet with 1 tsp olive oil and heat on medium-low for 2 minutes. Add cumin seed, cover and cook 1 minute. Add garlic, stir, cover and cook 2 more minutes.

Add broccoli rabe. Salt and pepper to taste. Cook uncovered 4-5 minutes more (or until greens have wilted to about 1/3 their original size), stirring a few times during.

Immediately remove from pan to a room temp storage container. Pour tomato sauce on top. Stir. Sprinkle with some fresh cumin seeds. Cover container. Let sit at least five minutes before serving. Or once cooled store in fridge and it's delicious chilled or reheated.

It's a great addition to a bean sandwich, pasta salad or fresh tossed salad.