Welcome to the TKL Cooking Club Message Board!
I'll start the posts with a favorite recipe of ours. This recipe evolved from a grocery store handout and seems to take on a new ingredient every time I make it! I love quick and easy dishes like this one...

CHILI BEANY MUSHROOM SOUP

In a 2 quart Dutch oven, cook until onions and peppers are softened:
2 tablespoons oil
1 (12 ounce) package fresh mushrooms, chopped
1 medium onion, finely chopped (1/2 cup)
1 small green pepper, finely chopped (1/2 cup)
1 clove garlic, finely chopped

Stir in:
1 (16 ounce) can whole tomatoes, undrained or 2 cups salsa
1 (8 ounce) can tomato sauce or 1 (6 ounce) can tomato paste
1 (15 1/2 ounce) can kidney beans, undrained
1 (16 ounce) can cannellini beans, undrained
1 (16 ounce) can black beans (optional)
1 cup whole kernel corn (fresh, frozen, or canned)
1/3 cup red wine
2 tablespoons worcestershire sauce
2 to 3 teaspoons chili powder
dried red pepper flakes to taste
1/2 teaspoon pepper
1/4 teaspoon salt
1/4 teaspoon ground cumin

Reduce heat. Cover and simmer 10-15 minutes or until heated through and slightly thickened.

Serve with and salad and thick slices of fresh baked bread or corn muffins.

From my kitchen to yours...
Betsy
TKL