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Hello March! It’s so hard to believe we are already in March, Lent officially started yesterday and Spring is around the corner. Here in Florida we have been consistently in the low to mid 80s so we are moving right along into the next season…I’m not ready to be hot again honestly. I’m hoping it chills out around here for a while longer. I love being outside and Spring is my absolute favorite time of the year.

If you observe Lent, then you know that Fridays are set aside for meatless meals, or meals with fish (this post has some great Fish for Fridays recipe ideas). Today, I am sharing an oldie but goodie simple pasta recipe I make often but posted many years ago alongside this Salmon with Sweet & Spicy Rub from Ellie Krieger. That salmon dish was one of the first salmon recipes I started making for my family and they all love it.

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The post Whole Wheat Linguine with Spring Vegetables appeared first on Aggie's Kitchen.

I don’t know about you, but whenever I see rain in the forecast I secretly hope for one of those good, dark rainy days that makes it totally ok to get in your sweats, lounge around, eat bowls of hot soup and do nothing for hours. That is, of course, if you have no reason to be anywhere but your couch. When you realize you have a doctor’s appointment or a birthday party or you’re out of all kinds of food and have to run to the grocery store – well, that’s not the kind of day I’m talking about here.

I’m talking about waking up on a Sunday morning, a day with no plans, and looking out the window to see ominous clouds crowding into your normally bright and shiny blue sky. Even my kids know what those kind of days mean, as a matter of fact, they call those days “cozy”. Yes, I’ve successfully brainwashed my kids to talk and think like me over the years (I highly recommend it).

We had one of those “cozy” days a couple of Sundays ago. It was the day after my daughter’s 6th birthday party, my husband had unfortunately come down with a case of bronchitis and I was particularly feeling a tad bit spent. A lazy rainy day was exactly what we all needed.

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Quick and easy seem to be a busy home cook’s favorite kind of recipe these days, especially with school schedules in full swing and the busy holiday season literally lurking just around the corner. For the sake of my own sanity, and to avoid eating out during the week, I need at least a couple of go-to quick and easy meals in my back pocket, and I’m happy to report this Two-Bean Vegetarian Mexican Lasagna is now one of them.

My family doesn’t realize it, but we eat mostly meatless meals – several times a week. A huge perk of most meatless recipes is that they come together extremely quick and easy since you are usually skipping an entire step of the cooking process. Beans and whole grains are ingredients I rely on heavily for protein when I’m cooking meatless, so it’s safe to say that you can always find them in my pantry.

With the help of my friend and chef Connie Guttersen – whom I’ve gotten to know well over the years while working together with Bush’s Beans – I put this simple Vegetarian Mexican Lasagna together for my family and to my happy surprise, in just 30 minutes. I’ve always enjoyed Connie’s health-conscious recipes, so I was excited to be able to brainstorm with her on this recipe. Our focus was to keep things simple by using everyday items most of have on hand in the pantry and freezer, including Bush’s beans, salsa, frozen corn and tortillas.

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The post 30 Minute Meal: Bush’s Two-Bean Vegetarian Mexican Lasagna appeared first on Aggie's Kitchen.