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.

Leftover Tomato Sauce

Here's an easy way to utilize left over tomato sauce. If you're like me you only use half or 3/4 of the jar when you make classic spaghetti with red sauce. What to do with the rest? It's only good in the frige for a week or 2 after. So you best have some other ideas or be comfortable with throwing it in the trash.

I hate throwing food away, so I'm always schemeing new uses and methods for using up what's been left over after the fact.

Salad with tomato sauce dressing is my newest idea. I just had a regular romaine salad with some carrots and sauted garlic. Instead of adding traditional dressing I used a two teaspoons jar tomato sauce and thinned it out with some white vinegar and a little hot sauce. It worked out beautifully. Salad loves tomatoes in any form. And tomatoes love salad just as much.

Another great use is in a sandwich. You'll want toasted or firm bread for this application. Soft bread will not stand up to the sauce. But basically you just use the sauce as a condiment. Slather it on both sides of your chosen bread. Add your lettuce, beans, cheese, yeast, etc.. It's a really easy way to add a lot of flavor without a lot of effort.

A third idea is as a dipping sauce. You love those tomato based dipping sauces you get at restaurant or in take out. They are delicious. Jarred tomato sauce can serve the same purpose and do it just as tastily. I like to dunk french fries, roasted potatoes and various raw vegetables. But you can dunk pretty much anything in it. Crusty bread. Bagel, pretzels, croutons, celery, crackers. It's the original dip. Spike it with nutritional yeast or hot sauce for interesting kicks.