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.

Kale and Corn Salsa

Let's make veggies tasty and easy and convenient. We'll use frozen vegetables to create a quick, easy and tasty salsa style blend. Great on sandwiches, by itself or mixed with beans and/or nuts.

Ingredients
1/2 frozen chopped kale
1/3 cup frozen bell peppers
1/2 cup frozen yellow corn niblets
2 tbls white or red vinegar
2 tsp olive oil divided into 1 tsp portions
salt and pepper
4 cloves garlic
1/3 cup chick peas
1 ounce almonds (optional)

Add 1 tsp olive oil to a medium non-stick fry pan and heat on medium. When oil is hot add garlic and saute one minute.

Add kale and corn. Cover and cook three minutes. Add a few shakes of salt and pepper. Add peppers. Cook three minutes more.

Few shakes more salt and pepper.

Remove from pan to storage container.

Dress with vinegar, olive oil and additional salt and pepper to taste.

Stir in chick peas and almonds (or other nuts and beans you favor).

Dress immediately if serving soon. Let sit 10-15 minutes to cool. Then eat and enjoy.

Dress before eating if storing in fridge and eating a serving at a time.