Sautéed Zucchini and Squash with Rancho Gordo Borlotti Beans
Turn leftover Rancho Gordo Borlotti beans into a delicious summer side with sautéed zucchini, yellow squash, garlic, lemon, pickled onions, and Parmesan.
# Vegetarian
Posts
All
Summer Recipes
Apple Spice Behind the Scenes
Asian-Inspired
Beans
Books
Breakfast
Business
Grilling
Chautauquas
Coaching
Comfort Food
Communication
Cooking
Emotional Health
Fall Recipes
Family
Gratitude
Grief
Habits
Health
Holiday Traditions
Italian Inspired
Kid Friendly
Kool Collectibles
Leadership
Leftovers Remix
Light Vibes
Meal Prep
Mindset
Music
My Story
Nature
Nostalgia
Parenting
Patience
Personal Finance
Process
Purpose
Quick Meals
Reflections
Sales & Strategy
Sandwiches
Seafood
Seeing People
Slammin’ Sides
Slow Living
Soups
Sports
Sunday Funday
Sweets
Vegetarian
Winter Recipes
Watermelon Salad with Feta, Peanuts & Lime Mint Dressing
Recreate this refreshing watermelon salad with feta, roasted peanuts, fresh mint, and a bright lime dressing. The perfect summer side for burgers and cookouts.
Italian-Style Hummus on Grilled Bread (Rancho Gordo Chickpea & Potato Purée)
Creamy Italian-style hummus made with Rancho Gordo chickpeas, potato, olive oil, and red onion. Served on grilled bread, this simple appetizer or side dish pairs perfectly with grilled chicken, fish, or steak.
Peppers and Eggs Sandwich Recipe (Italian Cubanelle Peppers & Eggs)
Sweet Cubanelle peppers cooked in olive oil, folded with soft scrambled eggs, and tucked into crusty bread with parmigiano reggiano. A simple Italian comfort food classic that proves humble ingredients can make an unforgettable sandwich.
Simple Tomato Rancho Gordo Chickpea Soup with Pasta (Easy Pantry Dinner)
This simple tomato chickpea soup with pasta is cozy, affordable, and packed with flavor from slow-simmered tomatoes, Rancho Gordo chickpeas, ditalini, and leftover eggplant cutlets.
Vegetarian Stir Fry Rice with Broken Jasmine Rice
An easy vegetarian stir fry rice using broken jasmine rice, fresh vegetables, beans, and butter. Quick to make, full of flavor, and better than takeout.
Rancho Gordo Cranberry Bean and Farro Soup (Light & Brothy Recipe)
A light, brothy cranberry bean and farro soup made with Rancho Gordo beans, finished with lemon, spinach, and extra virgin olive oil. Simple, comforting, and the kind of meal you’ll want to make again tomorrow.
Ultra Gooey Stovetop Mac and Cheese with Broccoli
This one-pot stovetop mac and cheese with broccoli is creamy, fast, and perfect for cold days. No extra steps, just real comfort food done right.
Charred Baby Bok Choy with Ginger & Oyster Sauce
A simple side dish made in a very hot pan. Charred baby bok choy tossed with ginger, garlic, and a light oyster sauce—clean, savory, and perfect alongside miso cod.
Penne ai Legumi (Italian Bean Pantry Pasta Inspired by Fagioli)
This Italian bean pasta starts loose and brothy on purpose. Pasta cooks directly in the beans, creating a creamy, deeply satisfying vegetarian dish without shortcuts.
Holiday Citrus & Pomegranate Salad (A Bright Finish)
After a rich holiday meal, this simple citrus and pomegranate salad is the reset. Bright, crisp, and composed, it’s the perfect way to end a heavy dinner without skipping the comfort.
NJ Health Salad; Tangy Foil for Every Meal
A crisp, sweet, and tangy chopped salad that tastes like the American cousin of the pickles you find on Asian tables. Bright, refreshing, and the perfect foil for rich or heavy meals. Keeps well for days and upgrades almost anything you serve it with.
Made with Bullet