EDIBLES

Simple, Satisfying Meals for the New Year

Published

1 month ago

02/05/2026

(Family Features) While you’re easing your family back into routines in the new year, simple, wholesome meals can help you stretch your grocery dollars further and find your rhythm in the kitchen again.

Satisfying and approachable recipes that come together quickly using a dependable base ingredient like beans are resonating with home cooks, helping take the pressure out of cooking. Grown, cooked and canned in America, Bush’s Recipe Beans add plant-based protein and fiber to any dish, making it easy to achieve new year’s goals while bringing flavorful meals with high-quality ingredients to the table.

For a warm, colorful way to start your morning without spending extra time in the kitchen, consider this Sweet Potato Breakfast Bowl, which satisfies both eyes and stomachs through a combination of black beans, eggs and sauteed vegetables. Or put a Mediterranean twist on lunch and dinner with this Greek Dense Bean Salad, a bright, fresh dish that includes chick peas and cannellini beans.

Visit bushbeans.com for more meal ideas that help you cook more, spend less and gather with loved ones.

Sweet Potato Breakfast Bowl

Prep time: 5 minutes

Cook time: 10 minutes

Servings: 2

2 tablespoons olive oil
1 small yellow onion, finely chopped
1 small red bell pepper, finely chopped
salt, to taste
pepper, to taste
2 cups cooked sweet potatoes
1 can (15 ounces) Bush’s Black Beans, drained
1 teaspoon chili powder
2 fried eggs
1 avocado, sliced
cotija cheese, crumbled
lime wedges, for serving

In large skillet over medium heat, heat olive oil. Add onions and bell pepper; cook, stirring occasionally, until peppers are softened, 5-7 minutes. Season with salt and pepper, to taste.
Add sweet potatoes, black beans and chili powder; stir to combine. Cook until potatoes and beans are warmed through, 4-5 minutes.
Divide bean mixture between two bowls. Top each bowl with fried egg, avocado slices and crumbled cotija cheese. Serve with lime wedges.

Greek Dense Bean Salad

Prep time: 15 minutes

Servings: 6-8

Dressing:

1/4 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1 garlic clove, minced
1 teaspoon dried oregano
salt, to taste
pepper, to taste

Tzatziki Sauce:

1/2 cup plain yogurt
1/4 cucumber, grated, excess water drained
2 teaspoons lemon juice
2 teaspoons extra-virgin olive oil
1/2 teaspoon garlic, minced
2 teaspoons fresh dill, chopped
salt, to taste
pepper, to taste

Salad:

1 can (16 ounces) Bush’s Chick Peas, drained and rinsed
1 can (15 1/2 ounces) Bush’s Cannellini Beans, drained and rinsed
1 cup cherry tomatoes, halved
1/2 cup red onion, diced
1 cucumber, seeded and diced
1/2 cup Kalamata olives, pitted and halved
1/2 cup feta cheese, crumbled
1/4 cup fresh parsley, chopped
Greek dressing (directions below)
1 cup tzatziki sauce (directions below)
chicken skewers (optional), for serving

To make dressing: In food processor or blender, blend olive oil; red wine vinegar; lemon juice; Dijon mustard; garlic; oregano; and salt and pepper, to taste, until well combined. Set aside.
To make tzatziki sauce: In bowl, stir yogurt; cucumber; lemon juice; olive oil; garlic; dill; and salt and pepper, to taste, until well combined. Set aside.
To make salad: In large bowl, combine chick peas, cannellini beans, cherry tomatoes, red onion, cucumber, olives, feta cheese and parsley; toss with dressing.
Top with tzatziki sauce and serve with chicken skewers, if desired.
Chef’s tip: Store leftover tzatziki sauce separate from salad.

SOURCE:

Bush’s Beans

EDIBLES

Put the grill to work in 2026

Published

2 days ago

03/12/2026

bowienews

(Family Features) Transitioning from high-yield meals that serve a crowd to easy, homemade dinners can be a bit of a shock after the festivities are over. Save yourself the time and hassle of cooking after a season of gifts and gatherings with this Grilled Chicken Bundt recipe that lets the grill do the work for you. For more time-saving family dinner ideas, visit Culinary.net.

Grilled Chicken Bundt

Recipe courtesy of “Cookin’ Savvy”

Servings: 4-6

4 potatoes
2 carrots
8 Brussel’s sprouts
oil
2 tablespoons garlic powder, divided
2 tablespoons onion powder, divided
2 teaspoons salt, divided
1 whole chicken (4-5 pounds)
1/2 stick butter, softened

Heat grill to 350 F with one burner off for indirect heat.
Cut potatoes, carrots and Brussel’s sprouts into bite-sized pieces. Drizzle with oil and mix in 1 tablespoon garlic powder, 1 tablespoon onion powder and 1 teaspoon salt; set aside.
Rub chicken with softened butter, remaining garlic powder, remaining onion powder and remaining salt.
Place some veggies in bottom of bundt pan. Place chicken on top of chimney or tube of bundt pan. Fill pan with remaining veggies.
Place pan over indirect heat and grill 1 hour, 30 minutes, or until chicken reaches internal temperature of 165 F.

EDIBLES

Beat the winter blues with a childhood classic

Published

1 week ago

03/05/2026

bowienews

(Feature Impact) If a cold snap has you feeling blue, turn back the clock and warm up the kitchen with a kid-friendly favorite the whole family can enjoy. Mac and cheese is a staple in households across the country, and this version with made-from-scratch sauce will leave your loved ones asking for more.

To make it a full-blown meal, pair Simple Skillet Mac and Cheese with grilled or pan-seared chicken to forget about the weather with time together.

Visit Culinary.net to find more comfort food classics.

Simple Skillet Mac and Cheese

Recipe adapted from Mel’s Kitchen Cafe

Total time: 30 minutes

Servings: 6

3 1/2 cups water, plus extra if needed
1 can (12 ounces) evaporated milk, divided
12 ounces pasta shells
salt, to taste
1 teaspoon cornstarch
1/2 teaspoon dry mustard
1 1/2 cups shredded cheddar cheese
1 1/2 cups shredded Monterey Jack cheese
2 tablespoons butter, cut into small chunks
ground black pepper, to taste

In nonstick skillet over high heat, bring water, 1 cup evaporated milk and shells to simmer. Season with salt, to taste. Cook, stirring, until pasta is tender and liquid thickens, 9-12 minutes.
In small bowl, whisk remaining evaporated milk, cornstarch and dry mustard. Stir into skillet. Continue simmering until slightly thickened, about 1 minute.
Remove skillet from heat. Stir in cheddar and Monterey Jack cheeses in batches, adding water to adjust consistency. Stir in butter then season with salt and pepper, to taste.

Photo courtesy of Unsplash

Culinary.net

EDIBLES

Stop the sniffles with sick day soup

Published

2 weeks ago

02/26/2026

bowienews

(Feature Impact) Coughs and sniffles don’t have to derail you for long – not with a fresh, homemade stockpot full of Sick Day Chicken Noodle Soup. Loaded with rotisserie chicken, celery and carrots, it’s sure to warm you from the inside-out as a warm, comforting meal. Plus, with eight servings, this dish can help solve dinnertime dilemmas throughout the week by storing leftovers in the refrigerator and reheating on the stove.

Warm up your winter meals with more comforting ideas available at Culinary.net.

Sick Day Chicken Noodle Soup

Recipe adapted from Tastes Better from Scratch

Prep time: 20 minutes

Cook time: 20 minutes

Servings: 8

1/2 tablespoon butter
2 ribs celery, diced
3-4 large carrots, diced
1 clove garlic, minced
10 cups chicken stock or broth
1/8 teaspoon dried rosemary
1/8 teaspoon dried thyme
1/8 teaspoon crushed red pepper flakes
salt, to taste
pepper, to taste
chicken bouillon cubes (optional)
4 cups dry egg noodles
3 cups cooked rotisserie chicken

In large stockpot over medium-high heat, saute butter, celery and carrots 3 minutes. Add garlic and cook 30 seconds.
Add chicken stock or broth and season with rosemary, thyme and crushed red pepper. Add salt and pepper, to taste. Taste and add chicken bouillon cubes, if desired, for flavor.
Bring to boil. Add noodles and cook until al dente. Remove from heat once noodles are tender.
Add chicken. Taste and adjust seasoning as desired.

Photo courtesy of Shutterstock

SOURCE:

Culinary.net