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!

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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