All Posts By: NANCY DeLUCIA REAL

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Active prep time: 15 minutes
Inactive prep time: 30-35 minutes (cooking beets)
Serves: 4

For a dinner on Valentine’s Day or any day, this beet salad makes for a perfect side dish. The beets are infused with exquisite flavors – olive oil, lime juice, balsamic vinegar, red onion. The white tzatziki complements the red and yellow beets!

PREPARE THE TZATZIKI FIRST AND THEN CHILL IT IN REFRIGERATOR FOR AT LEAST TWO (2) HOURS –

Ingredients for the Tzatziki:
1 Persian cucumber (this variety is small)
1-1/4 cups Greek yogurt (whole milk, low fat or nonfat)
1 clove garlic, crushed
1 tablespoon chopped fresh mint or dill (optional)
salt and ground black pepper, to taste

Directions for the Tzatziki:
1. Peel and coarsely grate the cucumber. Put it in a sieve and squeeze out as much of the water as possible.

2. Place grated cucumber in a 1-quart bowl.

3. Add the yogurt, garlic and chopped mint or dill to the cucumber in bowl. Mix well.

4. Stir in the salt and ground black pepper, to taste. Adjust seasonings, if needed.

5. Cover the tzatziki with plastic wrap and chill in refirgerator.

6. Meanwhile, cook and prepare the beet salad.

Ingredients for the Beets:
2 fresh, whole medium red beets, peeled and set aside
2 fresh, whole medium yellow beets, peeled and set aside
1/2 of a red onion, peeled and thinly sliced
4 to 6 tablespoons extra virgin olive oil
juice from 1 lime
4 tablespoons dark balsamic vinegar
salt and ground black pepper, to taste
1/4 cup fresh pistachio meats, coarsely-crushed for garnish

Directions for the Beets:
1. Preheat oven to 400°F.

2. Wrap each peeled beet in aluminum foil, gathering the foil at top of beet and twisting it closed.

3. Place each wrapped beet on an oven rack that is set at center of oven.

4. Bake the beets for 30 minutes.

5. After 30 minutes, partially unwrap one beet and place a pointed knife all the way through. If the beet feels too firm, bake for 5 more minutes.

6. After 5 minutes, test doneness of beet once more. If tender, the knife will easily go through the beet. If needed, bake beets for 5 more minutes.

7. When beets are done, transfer them to a plate on a counter. Unwrap the beets and set aside to cool.

8. After beets have cooled to room temperature, slice the red ones into 1/4-inch thick slices.

9. Cut each slice into 1/4-inch wide sticks; transfer the but beets to a mixing bowl.

10. Repeat with the yellow beets, placing them in a separate bowl.

11. Divide the red onion slices, olive oil, lime juice, balsamic vinegar, salt and ground black pepper among the red beets and yellow beets.

12. Taste and adjust levels of olive oil, balsamic vinegar and seasonings, if needed. Cover each bowl of beets with plastic wrap until ready to serve. Beets can be prepared a few hours before serving.

At Serving Time:
1. Inside the rim of a dinner plate, using a spoon, form a one-inch wide circle of tzatziki.

2. Next, spoon the beets at center of the dinner plate, alternating red beet salad and yellow beet salad, for colorful display.

3. Garnish beets and tzatziki with crushed pistachios and drizzle drops of olive oil over the tzatziki. Serve immediately.
Text & Photograph ©2026 Nancy DeLucia Real

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Active prep time: 10 minutes
Inactive prep time: 10 minutes
Serves: 2

We’re in mid-winter now and need some warming up. Here’s a Mexican soup called “pozole” (traditionally made with pork shoulder).

In this recipe, we used rotisserie chicken, chicken broth and hominy (white corn). The toppings of cilantro, onion and radishes add excitement to this soup.

Ingredients:
2 quarts chicken broth (bone broth)
1/2 of a rotisserie chicken, skin & bones discarded and meat shredded into bite-size pieces
salt, to taste
1-1/2 cups canned hominy (rinsed and drained)
3/4 cup finely-chopped green cabbage or cilantro leaves
3/4 cup finely-chopped white or yellow onion
3/4 cup finely-chopped radishes

Directions:
1. In a 6-quart saucepot, bring the broth to a boil.

2. When broth boils, add the shredded chicken and hominy.

3. Let soup boil for about 5 minutes. Taste and, if needed, add salt.

4. Serve the pozole in individual bowls and add cilantro leaves, onion and radishes, to taste.

5. Pozole can be accompanied by warm tortillas or corn tostadas.

6. Store leftover soup in an airtight bowl in refrigerator up to two days. Toppings can also be covered with plastic wrap and refrigerated.
Text & Photograph ©2026 Nancy DeLucia Real

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Active prep time: 30 minutes
Inactive prep time (cooking rice): 35 to 40 minutes
Serves: 4 to 6, as a side dish

This recipe was inspired by Pascal Beale’s cookbook entitled, Les Fruits Savory and Sweet Recipes from the Market Table.

The colors of this dish look festive and the fusion of ingredients make for an exciting and delicious rice!

Ingredients:
1 cup black rice, also called forbidden rice
1/2 teaspoon salt
4 tablespoons extra virgin olive oil
juice from one lime
2 Japanese persimmons, peeled and diced
1 cup pomegranate seeds
3/4 cup finely-chopped cilantro leaves
1/2 cup finely-chopped red onion
1/2 cup walnuts, cut into 1/4-inch pieces (this can be substituted with almonds or pistachios)

Directions:
1.Rinse rice under cold water and drain.

2. Place drained rice in a 12-inch nonstick skillet, cover with 2 cups cold water and bring to a boil.

3. When rice boils, add the salt and lower heat to simmer; cook for about 30 to 35 minutes.

4. Every 5 to 8 minutes, check to see if liquid evaporates – RICE SHOULD NEVER LOOK DRY.

5. As the rice cooks and liquid evaporates, you may need to add cold water in 1/4 to 1/3-cup increments.

6. After 35 minutes, taste the rice. If it tastes raw, cook rice for an additional 10 minutes.

7. As rice cooks, you may need to add small amounts of water again.

8. When rice tastes done, transfer it to a large stainless steel or glass bowl.

9. Add olive oil, lime juice and toss. Taste the rice and, if needed, add a little more olive oil and/or lime juice, to taste.

10. Toss in the remaining ingredients. Taste again and adjust seasonings.

11. Serve rice immediately as a side dish to meat, fish or poultry. It can also be part of a buffet table.
Text & Photograph ©2025 Nancy DeLucia Real

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Prep time: 15 to 30 minutes
Makes: 12 to 14 cookies

Let the kids make a Christmas mess in the kitchen. This cookie project is fun and fingerlickin’ good – literally!

Ingredients:
1 cup semisweet or milk chocolate chips, melted in a double boiler
One package Pepperidge Farm Milano Coconut Cookies® or your favorite smooth-topped cookies
3 green candy canes, crushed and set in a bowl
3 red candy canes, crushed and set in a bowl
One cookie sheet lined with parchment paper for each participant

Directions:
1. Place double boiler with melted chocolate on a trivet at center of work table.

2. Set a plate with cookies and bowls with crushed candy canes next to the chocolate.

3. Ask each participant to use a spoon or round-tipped knife to spread chocolate onto each cookie top.

4. Next, ask them to top with crushed candy canes.

5. Set cookies on a platter and serve immediately.

Note: Decorated cookies can be stored in an airtight container and refrigerated for 2 to 3 days.
Text & Photograph ©2025 Nancy DeLucia Real

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Active prep time: 30 minutes
Inactive prep time (baking): 40 to 45 minutes
Makes: One Bundt Cake (10 to 12 servings)

This cake’s stripes and marbled pattern reminds me of zebras! To create this cake, I was inspired by the Pumpkin Spice Latte Cake recipe featured in the Better Homes & Gardens Fall Recipes 2025 issue.

With my added chocolate glaze recipe, this cake is simultaneously rich, light and delicious. And since pumpkin is seasonal, I like making this cake in November and December (for Thanksgiving and/or Christmas). Enjoy!

INGREDIENTS & SUPPLIES:
One 12-cup Bundt baking pan
2 tablespoons espresso coffee powder
2 tablespoons water
3/4 cup evaporated milk
2-1/4 cups flour
1/4 cup plus 1 teaspoon cornstarch
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
1-1/4 cups granulated sugar
1/2 cup butter, room temperature
1-1/4 cups canned pureed pumpkin
2 large eggs
2 large egg whites
1 teaspoon vanilla extract
1/3 cup vegetable oil
3 tablespoons unsweetened cocoa powder

DIRECTIONS FOR PREPARING CAKE BATTERS:
1. Position an oven rack at center of oven; preheat oven to 350°F.

2. Using vegetable oil, grease the Bundt pan and then lightly flour it, shaking off excess flour. Set pan aside.

3. In a 2-cup bowl, mix together the espresso powder and water. If it is too thick and dry, add 1 to 2 tablespoons of the evaporated milk. It should be consistency of syrup. Set aside.

4. In a medium bowl, combine the flour, cornstarch, spices and salt. Sift the mixture into another medium bowl; set aside.

5. In a stand mixer or, alternatively in a large mixing bowl and using a hand mixer, beat the sugar and butter until light and fluffy.

6. Add the pureed pumpkin, 2 eggs and 2 egg whites, vanilla and oil.

7. Beat on low until mixture is uniform.

8. Next, alternatively add the flour mixture and remaining evaporated milk.

9. Transfer half the batter to a medium bowl.

10. Add the espresso mixture and cocoa powder to the transferred batter. Mix gently until batter is uniform.

DIRECTIONS FOR FILLING BUNDT PAN & BAKING THE CAKE:

1. Add 2 tablespoons of pumpkin (orange colored) batter to the prepared Bundt pan.

2. Add 2 tablespoons of cocoa-spice batter next to pumpkin batter in Bundt pan.

3. Follow this alternating method of adding both batters to pan.

4. For the second layer over the top layer of batters, alternate colors over each other, always adding 2 tablespoons at a time.

5. Place the filled Bundt pan on oven rack positioned at center of oven.

6. Bake the cake for 40 minutes. After 40 minutes, place pointed edge of knife in middle of batter. If knife comes out dry, the cake is done. If not, bake the cake for an additional 5 minutes.

7. After 5 minutes test the cake once more. It should be done. If not, bake for 5 more minutes & test again.

8.Transfer cake to a trivet or a board on kitchen counter. Let cake cool in its pan for 10 minutes.

9. After 10 minutes, using a small knife, gently loosen sides of cake from pan.

10. Place a serving platter over Bundt pan and, firmly grasping pan and platter with both hands, make a quick flip to invert cake.

11. Lift off Bundt pan from cake; let cake cool completely.

INGREDIENTS FOR CHOCOLATE GLAZE:
2 tablespoons melted butter (measure butter after it has melted)
3 tablespoons unsweetened cocoa powder
1-1/4 cups powdered sugar
4 tablespoons warm water (you may need to add a little more, as you mix the glaze ingredients)

DIRECTIONS FOR MAKING THE GLAZE:
1. Add melted butter to a 4-cup mixing bowl.

2. Stir in remaining ingredients and whisk them together.

3. If glaze mixture seems dry, add 1 extra teaspoon water at a time until the glaze is pourable, like a thin syrup.

4. Pour the glaze over the cake. You may need to use a spatula or rounded knife to gently spread the glaze over cake. Let it drip naturally at cake sides.

NOTE: The cake can be made 1 day ahead. After adding the glaze to the cake, tent-foil the cake until serving time.
Text & Photograph ©2025 Nancy DeLucia Real