Welcome to Romeo's Food Lady! This blog mainly contains recipes for delicious vegetarian food. Most of these are not MY recipes, just a compilation of great veggie food I've found from all over the place, sometimes tweaked to my taste. It's intended to be a reference you can consult again and again rather than a daily inspiration. After more than 25 years of being a vegetarian, I know what tastes good. In addition to recipes, you may occasionally have to tolerate musings and rants as well. Romeo's Food Lady is named after my friend and cat, Romeo. Romeo is not a vegetarian, but his Food Lady is. Enjoy!

Saturday, April 22, 2017

Farmer's Salad

This simple and delicious salad comes from Ursula Ferrigno's Truly Italian cookbook.  We served it over brown rice.
2 10-oz. bags of frozen broccoli florets
4 T. extra-virgin olive oil
3 T. lemon juice
1/2 t. red pepper flakes
salt and freshly-ground pepper, to taste
2 cans pinto beans, drained and rinsed
handful fresh Italian parsley, chopped

In a medium stockpot fitted with a steamer basket, steam broccoli until tender-crisp.

Meanwhile, in a large bowl, mix the olive oil, lemon juice, red pepper flakes, salt, and pepper.  Add the steamed broccoli, pinto beans, and parsley, and toss to combine.

Serve warm, over a bed of grain such as brown rice if desired.

Serves 4.

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