I love spending time in the kitchen and I hope to help you find the love too!

- Erin

Culinary Collaboration 1: Greens & Beans

Culinary Collaboration 1: Greens & Beans

I couldn’t release my very first Culinary Collaboration (CC) and not have at least a couple recipes that include arugula! I have some great luck that I’ve decided to start this blog in the fall when arugula is in prime season. While most of the recipes call for pre-washed baby arugula, don’t let that deter you from buying local fresh arugula. Keep in mind, it means an extra step of washing and cutting the greens. Don’t skip the wash or you’ll end up with some gritty mouthfuls.

This CC focuses on black beans and arugula. All recipes are vegetarian friendly by just eliminating the meat and increasing the veggies. All recipes this week are not very time consuming and vary in flavor. If you haven’t already, please read through my post on how these CCs work which gives the reasoning behind why I’m creating them and what to expect in each one.

CC1 Meals

All meals link to the recipe and open in a new window so you can review while reading the rest of this post.

  1. Power Bowl - Quick and Easy

  2. Stuffed Squash - Fall flavors with leftover option

  3. Beef Tostada - Crowd pleasing fiesta flavors

  4. Spicy Black Bean Hummus - Snack Option

Pantry Items

  • Penzey’s Fajita Seasoning (or similar)

  • Penzey’s Red Pepper Flakes (or similar)

  • Wild Brine Sriracha (any sriracha you prefer but make sure it is sugar free)

  • Garlic

  • Olive Oil Spray

  • Cumin

  • Olive Oil

  • Sea Salt

  • Table Salt

  • Ground Pepper

  • Dry dill (or buy fresh)

Grocery List


  • 1 container baby pre-washed Arugula

  • 1 bunch cilantro

  • 2 beefsteak tomato

  • 2 avocados

  • 2 jalapenos

  • 1 red onion

  • 1 red bell pepper

  • 1 carrot (or buy a bag to save for future)

  • Hummus dipping vegetables: 1 bag baby carrots, 1 cucumber, bell pepper

  • 1 lemon

  • 2 large acorn squash

Canned Goods:

  • 2 cans black beans

  • 1 container vegetable broth (or make your own)

  • Franks hot sauce


  • Multigrain Quinoa or Rice (brown or white) - I recommend you make quinoa and rice a pantry item

  • 1, 8-pack tortillas

  • Tahini paste



  • Greek yogurt (dairy-free options available in most stores)

  • Cheese slices (gouda / pepper jack for squash)

  • Crumbled feta


  • Pita bread or chips for hummus (optional)

Prep Plan (optional)

If you so choose, here are some options for prepping in advance.

  • Pick the same grain for the power bowl and the stuffed squash: either quinoa or rice. Cook it all at once! This can be done in advance or whenever you prepare your first meal.

  • Strain and rinse 2 cans of black beans - one for the hummus and one to split between the tostada and power bowl.

  • Make the hummus at the beginning of the week at section out in smaller containers for an easy snack or to take to work.

  • Choose the same ground meat for the tostadas and stuffed squash. You could cook the meat for both meals in advance, with different seasonings, to make dinner come together quickly after work.

  • Save all vegetable ‘extras’ for homemade broth! See this post on making broth.

You can do all of these meal prep ideas in less than an hour. Start the grain first and while simmering on the stove, you can cook the ground meat. While the rice or quinoa finishes, you can blend together the hummus ingredients.

If you have extra time, peel the carrots for the power bowl and chop tomatoes for tostada and power bowl.


All ingredients stay for a while so you can make these in any order during the week. I recommend saving the power bowl for a night where you either don’t feel like cooking or don’t have a lot of time. The power bowl can be a good lunch as well if you make extra. The stuffed squash makes an excellent leftover so make that earlier in the week so you can take it to work for lunch or save it for a busy night.

Culinary Collaboration 2: Roasted Chicken

Culinary Collaboration 2: Roasted Chicken

Culinary Collaborations: How they work

Culinary Collaborations: How they work