Welcome to Romeo's Food Lady! This blog contains recipes for delicious vegetarian food. Most of these are not recipes authored by me. Rather, this is just a compilation of great veggie food I've found from all over the place, usually tweaked just a little. It's intended to be a reference FOR ME so I don't lose great food I've found nor the changes I've made to suit my tastes, but I'm happy for you to use it, too. After more than 25 years of being a vegetarian, I know what tastes good.
Romeo's Food Lady is named after my friend and cat, Romeo. Romeo is not a vegetarian, but his Food Lady is!

Friday, September 27, 2013

Hearts of Palm Carnival

I'd never had hearts of palm, but my friend Natasha had been particularly exuberant about her love for them just before I saw this vegan recipe featuring them in the paper years ago.  The Commercial Appeal credited the The Sugar Mill Caribbean Cookbook by Jinx and Jefferson Morgan, but when Scott and I finally got around to trying this recipe last night it tasted more Mediterranean than Caribbean.  Either way it was guh-ood.  I think this would be a popular appetizer.  We literally ate it standing at the counter, leaning over the cutting board, glasses of chilled white wine on hand.  Hope you love it as much as we did!
1/2 c. coarsley chopped Kalamata olives
3 coarsely chopped tomatoes
3 chopped green onions, white and green parts
1 - 2 jalapeno peppers, minced
1/4 c. extra virgin olive oil
salt and pepper, to taste
18 canned hearts of palm, cut in half vertically
loose-leaf lettuce
In a bowl, mix all ingredients except the hearts of plam and lettuce.   Arrange the lettuce on 6 salad plates, place hearts of palm in a fan shape in the center of the lettuce.  Mound the vegetables at the base of each fant and serve.  Serves 6.
NOTE:  We did not do this fancy presentation.  We just broke off pieces of warm pita bread, topped with a leaf of lettuce, then mounded on the vegetables.  This would work on toasted bread or crackers or whatever you like.  It was really delicious!

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