Making a special meal for Mom on May 8th? 5 Bean Basil Salad is a perfect salad for brunch or lunch.
Healthy, beautiful, super easy to prepare, and can be made ahead. What’s not to love!!
I no longer am fortunate enough to have my Mother, but we always made a huge ordeal over Mothers Day. My Mom loved good food, and I was always happy to prepare it for her. But on Mothers Day, I always went the extra mile.
Not only did the meal need to be really good, but it had to be beautiful…….just like my Mom! Everything had to be artfully arranged, and only the best china, and flowers would do. After all it was the day we celebrated her.
If your Mom deserves a special meal……and what Mom doesn’t? Add Five Bean Basil Salad to the menu. Green beans, kidney beans, black beans, chickpeas, and cannellini beans. The colors alone are enough to make your mouth water.
Add the red and yellow of cherry tomatoes, and the red and white of radishes…….art on a platter.
Top it all with what I must say was an excellent basil dressing and you have a salad made for a Queen….a.k.a. Mom!
The Five Bean Basil Salad is so extra easy to prepare that you will have plenty of time to spend with the lady of the day! So spoil you Mom this Mothers Day…..she deserves it!!
This post is for my friend Lindsay from the Brandywine. Farro Enchilada Casserole is a healthy lightened up casserole that is I think is close to Vegan with the exception of the cheese.
As I researched Vegan, I found that some eat cheese and some don’t. So, if you are non-cheese vegan you can leave the cheese out, but I think it adds to the dish.
I tried farro a while back and fell in love with it.It is often used as a substitute for pasta or rice. Farro is a grain with a nutty flavor similar to brown rice. It is rich in fiber, magnesium and vitamins A, B, C, and E. Anything that tastes like rice is OK with me. Plus it only takes minutes in my pressure cooker…..yeah I’m still on that craze!
You can’t go wrong with a Mexican theme for any meal and I am a enchilada lover…….even with no meat. Black beans, corn, enchilada sauce, chilies, cumin and chili power added to cooked farro, then baked with or with out cheese. Can’t you just smell those spices…….
Tomatoes, avocado, and green onions for garnish…….so tasty you won’t miss the meat.
This dish makes plenty, so we had leftovers. For you carnivores……… day two recipe……..make burritos.
We grilled chicken tenders, sliced them added them to the warmed casserole. Wrapped them in tortillas, with extra cheese and salsa……..they were awesome.
Farro Enchilada Casserole is a vegan/vegetarian dream come true recipe and on day two can be revamped to satisfy those who love the meat!
I have been all about the easy and quick to fix lately……..along with a little bit of comfort in my food. Maybe it’s the long dreary days, I know the days are really shorter, but when its gray and gloomy……they seem long.