All Posts By: NANCY DeLUCIA REAL

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Prep time: 20 to 30 minutes
Serves: 4 (as a side dish) – leftovers are great!

This cactus leaf salad hails from Mexico and is called “ensalada de nopales” (Spanish). Outside of Mexico, you can find the leaves at any Latin American supermarket or ask your local supermarket if they carry the product. You can buy whole leaves with or without thorns and you can buy them precut in a bag.

The nopales taste lemony, fresh and delicious. They compliment any fish, poultry or meat dish and can be part of a vegan or vegetarian meal.

Ingredients:
6 to 7 whole cactus leaves, cut into 1/2-inch pieces
-OR-
One bag precut cactus leaves (bag weighs 1 to 1.5 pounds)
1 whole yellow or white onion, peeled & cut in half
3 whole cloves garlic, peeled
4 to 5 tablespoons extra virgin olive oil
1/3 cup finely-chopped red onion
1/2 cup corn kernels (optional)
1/4 cup finely-chopped sun-dried tomatoes in oil (drained & optional)
1/3 cup finely-chopped fresh cilantro leaves
1/4 to 1/2 teaspoon finely-chopped Serrano or Jalapeño pepper (optional)
salt, to taste

Cooking Directions:
1. Using a colander, rinse cut cactus (nopales) leaves very well under cold, running water. The water will turn slimy.

2. Transfer the cut and drained nopales to a 4-quart (saucepot) and cover them in cold water.

3. Add onion and garlic to nopales in saucepot.

4. Bring mixture to a boil – stand watch so as to avoid slimy spillage on stove.

5. Boil nopales mixture for about 3 to 4 minutes or until their color turns light green.

6. Meanwhile, place a colander over a glass bowl or other saucepot in sink (for draining nopales).

7. Drain the nopales in colander and run cold water through them; allow nopales to drain.

8. Once drained, rinse nopales in colander under cold water again. Drain.

9. Remove and discard the boiled onion and garlic.

Preparing the Salad:
1.Transfer cooked and drained nopales to a large glass or porcelain bowl.

2. Stir in the remaining ingredients; taste. If needed, adjust oil, salt and Serrano or Jalapeño pepper levels (you may wish to add more).

3. Enjoy Cactus Leaf Salad (Ensalada de Nopales) as a side dish, as stated above.
Text & Photograph ©2025 Nancy DeLucia Real

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Prep time: 10 to 15 minutes
Grill time: 16 to 18 minutes
Serves: 4 to 6, as a side dish

These summer vegetables are easy to make. Just place them on a baking sheet, drizzle with olive oil and a sprinkle of salt – the oven does the rest! Enjoy these grilled veggies as a side dish or stir them (cut up) into a green salad or pasta!

Ingredients & Supplies:
One extra large or two 18 X 12-inch baking sheets, lined with aluminum foil (opaque side up)
Vegetable oil, for coating lined baking sheets
1 red bell pepper, cut in half (seeds & stem discarded)
1 large carrot, peeled
4 pattypan squashes (they look like flying saucers), tips discarded and each cut in half to make 8 rounds
1 red onion, peeled and cut into 1/4-inch thick rounds
2 Italian eggplants (they are small and curved)
3 to 4 fingerling potatoes or other small variety
Olive oil
Salt and ground black pepper, to taste
Fresh parsley sprigs, for garnish

Directions:
1. Place the bell pepper halves, round side up, on lined baking sheet. If using two sheets, as you go along, you will divide vegetables in half among both sheets.

2. Cut the carrot in half, crosswise; then, cut it in half, lengthwise.

3. Next, place the cut squashes, flesh side up, next to bell peppers.

4. Place red onion slices on baking sheet; set the sheet aside as you follow the next instruction.

5. Cut and discard eggplant tips.

6. Cut eggplants, lengthwise, into 1/4-inch thick slices, and place them on baking sheet.

7. Cut the potatoes in half, lengthwise, and place them on baking sheet.

8. Lightly drizzle olive oil over all vegetables, except for the bell pepper.

9. Then, sprinkle all vegetables with salt, to taste.

Grilling the Vegetables:

1. Place oven rack on upper third of oven, about 5-6 inches away from top of oven .

2. Set oven controls on broil (this means the element at stove top will turn red & grill the veggies).

3. If you have double ovens and are using two baking sheets, set both ovens to broil, as stated above.

4. If you’re using one oven, place one baking sheet on upper rack and broil vegetables for 8 to 9 minutes per side.

5. Next, remove baking sheet from oven and set on a trivet.

6. If using two baking sheets and one oven, repeat above grilling instructions with remaining half of vegetables on second sheet.

7. When vegetables have been grilled, transfer them to a serving platter.

8. Sprinkle grilled vegetables with ground black pepper, to taste. Garnish with parsley sprigs and serve immediately.

9. Alternatively, the grilled vegetable platter can be covered with aluminum foil and set aside at room temperature for up to 4 hours.

10. Leftover grilled vegetables can be stored in refrigerator, tightly-sealed, for up to one day. They can be cut up and added to a green salad or stirred into cooked pasta (short variety).

11. When stirring cut-up vegetables into cooked and drained pasta, add some olive oil, to taste.

12. Serve grilled vegetable pasta with freshly-grated Parmigiano Reggiano or Pecorino Romano cheese.
Text & Photograph ©2025 Nancy DeLucia Real

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Inactive prep time: 10-20 minutes (for marinating melon & roasting peppers)
Active prep time: 15 minutes (for assembling the salad)
Serves: 6 to 8

Believe it or not, this strange “melange” or “mix” of flavors tastes great! Sweet and sour notes hit the palate with a fusion of melon, lime juice, olive oil, capers and crumbly, breadcrumb textures. Enjoy this summer salad with a crowd al fresco!

Ingredients:
1 whole cantaloup melon, peeled, seeds discarded and flesh cut into 1-inch cubes
juice from 2 limes
6 to 7 tablespoons olive oil, to be divided
1 red bell pepper
1 orange bell pepper
1 yellow bell pepper
5 canned anchovies (optional), minced
2 tablespoons capers, rinsed & drained
1/2 cup plain breadcrumbs, lightly toasted with 1 tablespoon olive oil in a nonstick skillet
10 to 12 green pitted olives, halved (you can also use green olives stuffed with pimiento)
6 sprigs fresh basil leaves, for garnish

Marinate Melon & Grill the Peppers:
1. Place cubed melon in a large glass or porcelain bowl and gently toss with 2 tablespoons olive oil and the lime juice; cover with plastic wrap and set aside in refrigerator.

2. Meanwhile, cut each bell pepper in half lengthwise; discarding stems and seeds.

3. In an 18 X 12-inch baking sheet lined with aluminum foil (DO NOT USE PARCHMENT – IT WILL BURN), place the bell pepper halves with rounded side up.

4. Place the baking sheet with peppers on an oven rack positioned 6 inches from the top grill or broiler (this part is the top grill you see when you look “UP” inside the oven).

5. Set oven on “BROIL” and let the peppers broil/grill for 8 minutes.

6. After 8 minutes, make sure the peppers’ skin has blackened. If not, broil/grill peppers for 2 more minutes or until peppers have blackened but not burned to a crisp.

7. Remove sheet with grilled peppers; set aside to cool to warm or room temperature.

Prep & Assemble the Salad:
1. When peppers are cool enough to handle but are still warm, remove and discard blackened skins; tear the peppers apart in half, lengthwise.

2. Using a 12 to 14-inch rectangular, square or round platter, place the peppers (alternating their colors) along the platter’s edges; drizzle 2 tablespoons olive oil on the peppers. Set aside.

3. Next, scatter the minced anchovies and capers over the peppers. IF YOU DO NOT WANT ANCHOVIES, OMIT THEM.

4. Sprinkle the toasted breadcrumbs over anchovies and peppers; drizzle with 2 tablespoons olive oil over breadcrumbs.

5. Place the cubed, marinated melon at center of platter so that it is framed by the pepper-breadcrumb mixture.

6. Evenly scatter the olives over the melon.

7. Garnish the salad with the basil leaf sprigs.

8. Serve immediately or cover tightly with plastic wrap and refrigerate. This salad can be made ahead and refrigerated up to 3 hours.
Text & Photograph ©2025 Nancy DeLucia Real

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Active prep time (to make filling): 20 minutes
Inactive prep time (for baking peppers): 25-30 minutes
Serves: 4

Ingredients:
1 to 1-1/2 cups cooked basmati rice (per manufacturer’s directions), set aside to cool
4 tablespoons olive oil
8 ounces dark ground turkey or ground beef
1 small yellow onion, peeled and finely minced
1 medium carrot, peeled and finely minced
1/2 of a medium zucchini, finely minced
2 whole peeled tomatoes (canned), puréed in a blender
Salt, ground black pepper, to taste
4 tablespoons olive oil
2 red bell peppers, cut in half vertically, stems discarded
One glass or porcelain baking dish (to hold 4 bell pepper halves)
Fresh basil leaves, for garnish

Prepare the Filling:
1. After you have cooked the rice and set it aside to cool, in a 4-quart saucepot, heat the olive oil (DO NOT LET IT SMOKE).

2. When oil is hot, add the ground turkey or beef; using a wooden spoon, break up the meat.

3. On medium-high heat, cook and stir the meat, breaking it up, for about 3 to 5 minutes.

4. When meat has turned brown, stir in the minced onion, carrot and zucchini; stir and cook on medium for about 2 minutes or until onion is translucent.

5. At this point, stir in the puréed tomatoes; cook on medium-low heat for about 8 to 10 minutes. The ground meat mixture has finished cooking when the liquid has reduced slightly.

6. When cooked, stir ½ teaspoon salt and ¼ teaspoon ground black pepper; taste and adjust seasonings, if needed.

7. Preheat oven to 375°F and transfer the meat mixture to a glass or porcelain bowl; let it cool until it is slightly warm.

Fill and Bake the Peppers:
1. Using a large spoon, gently stir 1 cup of the cooked rice into the meat mixture; add 1 tablespoon olive oil and gently mix.

2. Taste the rice/meat mixture; if needed, adjust salt and pepper level. If you want to add more rice, you can add the remaining ½ cup.

3. Spoon the rice/meat filling in each of the four (4) red bell pepper halves. When stuffed, the peppers/filling should have rounded tops. If there is leftover filling, it can be reheated the next day and enjoyed by itself.

4. Add the remaining 3 tablespoons olive oil to the baking dish.

5. Place each stuffed pepper half (pepper-side down) in oiled baking dish.

6. Cover the baking dish with foil and place on an oven rack which is set at center of preheated oven.

7. Bake the stuffed peppers for 25 minutes.

8. After 25 minutes, using a small spoon, scoop out filling at center of one pepper; taste. If it is hot, peppers are ready to be served. If not, bake for an additional 5-6 minutes.

9. Serve the Stuffed Peppers with a green salad or other vegetable side dish. Garnish with basil leaves.
Wine Pairing: Sauvignon Blanc (white), Cabernet Sauvignon (red).
Text & Photograph ©2025 Nancy DeLucia Real

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Prep time: 10-15 minutes
Serves: 4

Treat a mom to this easy Italian classic – Tortellini al pesto!

Ingredients:
One pound (16 ounces) cheese or meat tortellini – found in refrigerated section of your local supermarket
1 teaspoon salt
3/4 cup of your favorite premade pesto sauce
Grated Parmigiano Reggiano or Pecorino Romano cheese (optional)

Directions:
1. In a 4-quart saucepot, bring water to a boil.

2. When water boils, stir in the tortellini and 1 teaspoon salt; cook per manufacturer’s directions.

3. Meanwhile, using a spoon, transfer the pesto sauce from the jar to a 4-quart glass or porcelain bowl.

4. When tortellini are cooked, drain them in a colander.

5. Transfer drained tortellini to bowl with pesto; toss with two serving spoons.

6. Serve the tortellini al pesto in individual dishes.

7. Ask guests to add grated cheese to tortellini (optional).

Wine Pairing: Chardonnay (white), Cabernet Sauvignon (red).
Text & Photograph ©2025 Nancy DeLucia Real