All Posts By: NANCY DeLUCIA REAL

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This salad is vegan, fresh and easy to make. I chose ingredients with bright colors – they remind me of Spring and Easter. Although this salad stands on its own, it’s great when served alongside any meat or seafood dish at Easter or other occasion.

Prep time: 15-20 minutes
Serves: 4

Ingredients:
1 large carrot, peeled & julienned (cut into matchsticks)
2 Persian cucumbers, peeled & julienned
2 celery stalks, peeled & julienned
1 medium-large tomato, cut in half, pulp discarded & flesh julienned
1/4 of a red onion, thinly sliced into strips
1/2 teaspoon finely chopped Serrano Chile
1/2 cup corn kernels (canned & drained)
1/2 cup fresh cilantro leaves, washed & patted dry with paper towels
4 to 5 tablespoons extra virgin olive oil
juice from 1 lemon
salt and ground black pepper, to taste

Directions:
1. In a large glass or porcelain serving bowl, combine carrot, cucumbers, celery, tomato, onion, Serrano Chile, corn and half of the cilantro together.

2. Add the olive oil, lemon juice, salt and pepper; toss. Taste and adjust seasonings.

3. Garnish with remaining cilantro leaves. Serve immediately.
Text & Photograph ©2022 Nancy DeLucia Real

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Kiss me, I’m Italian! Enjoy this green pasta with tomatoes and olive oil on St. Pat’s Day.

Prep time: 12 to 14 minutes
Serves: 4

Ingredients:
1 pound spinach pasta (any variety)
1-1/2 teaspoons salt
extra virgin olive oil, to taste
2 large tomatoes, cubed
fresh mint leaves, for garnish
1/2 cup grated Parmigiano Reggiano or Pecorino Romano cheese

Directions:
1. Fill a 4-quart saucepot with water; bring to a boil.

2. Add the pasta and the salt to the water; boil on medium-high heat for 8 to 10 minutes or until pasta is “al dente” (crunchy-tender).

3. Drain the pasta in a colander.

4. Return the pasta to saucepot; stir in the olive oil and cubed tomatoes. Taste and adjust salt level, if needed.

5. Divide the pasta among 4 bowls and serve immediately; Garnish with mint leaves.

6. Ask guests to top the pasta with cheese, if desired.
Text & Photograph ©2022 Nancy DeLucia Real

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No one has time for anything anymore. And forget baking, right? So for Valentine’s Day, I came up with no-mess, no-bake, no-cleanup sweets  for “busy” people (me included)!

Make these Valentine Treats in just 3 minutes – instant gratification. Happy Valentine’s Day to All!

Prep time: 3 minutes
Makes: 15 to 18 treats

Ingredients:
One 12-ounce package Trader Joe’s® Sea Salt Brownie Petites (or your choice of mini, precut brownies)
One can readymade whipped cream
One 12-ounce package M&M’s® Cupid Mix candies

Directions:
1. Set brownie petites or mini brownies on a serving plate.

2. Shake whipped cream can and squeeze nozzle so that a small dollop of cream sits at center of each brownie.

3. Top each brownie with a candy.

4. Serve immediately.

Text & Photograph ©2022 Nancy DeLucia Real

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When these scones will come out of the oven, they won’t last very long. With a mere 10 minutes of prepping and 15 minutes of baking, you’ll come out looking like a pro!

Prep time: 10 minutes
Bake time: 12 to 15 minutes
Makes: 8 to 10 scones

Ingredients:
2 cups unbleached, all-purpose flour
1-1/4 cups uncooked, old-fashioned, whole oats
1 tablespoon baking powder
1 teaspoon cream of tartar (can be substituted with 1 teaspoon freshly-squeezed lemon juice)
1/2 teaspoon salt
1/3 cup unbleached, granulated sugar
1/3 cup milk (whole or low-fat)
1 large egg
1/2 cup butter, melted (measure first, then melt in saucepot on low heat or in microwave)
-OR-
1/2 cup safflower or sunflower oil
1/2 cup of raisins, currants or chocolate chips

Directions:
1. Preheat oven to 425°F.

2. In a one-quart mixing bowl, combine the flour, oats, baking powder, cream of tartar and salt; set aside.

3. In a four-quart mixing bowl, mix together the sugar, milk and egg.

4. On low speed, stir in the melted butter or the oil.

5. Using a wooden spoon, stir in the raisins, currants or chocolate chips, followed by the flour mixture.

6. Mix until a dough forms.

7. Gather the dough into a ball and transfer it to the center of a parchment-lined 18 X 12-inch baking sheet.

8. Pat down the dough to form an 8-inch circle.

9. Using a sharp knife, cut into 8 to 10 wedges.

10. Place baking sheet on a rack positioned in center of oven and bake 12 minutes.

11. After 12 minutes, if top of scones is soft, bake for an additional 3 minutes or until edges and bottoms are light golden brown.

12. Serve warm with your favorite fruit preserves and/or honey.
Text & Photograph ©2022 Nancy DeLucia Real

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Macha Salsa or Salsa Macha has its origins in the state of Veracruz, Mexico. It is a crunchy, nutty chile oil made with a variety of dried chiles, nuts, garlic, fried in oil and chopped. You can tweak it to your taste.

Spice up the holidays with this exquisite salsa that is served as a condiment. Spoon it over meats, fish, chicken, veggies, frittatas. I’ve been known to eat it by the spoonfuls.

Prep time: 15 minutes
Inactive prep time: 10 minutes
Makes: About 1-1/2 cups

Ingredients:
2 guajillo peppers (dried)
3 ancho peppers  (dried)
3 to 4 dried chile de arbol peppers (use 3 if you want a milder salsa)
1/4 cup unsalted, roasted peanuts
4 garlic cloves, chopped
1-1/2 cups high-quality vegetable oil (preferably, organic canals, sunflower or safflower oil)
1 teaspoon apple cider vinegar
Salt, to taste (start with 1/2 teaspoon; taste and adjust level when salsa is finished)

Directions:
1. Remove seeds and stems from the guajillo, ancho peppers and chiles de arbol.

2. Using shears, cut them into small bits (1/4-inch pieces); set aside.

3. Place the peanuts, garlic and the oil in a 6 to 8-quart saucepot (this will prevent splatters). Alternatively, use a 12-inch skillet.

4. Heat the oil, peanuts and garlic to medium-high.

5. Fry the ingredients until garlic is light brown (not dark brown).

6. Immediately remove saucepot or skillet from heat; stir in the dried pepper pieces.

7. Let the mixture cool for 8 to 10 minutes.

8. After 8 to 10 minutes, stir in the vinegar and 1/2 teaspoon salt. Taste and adjust salt level, if needed.

9. Pour the mixture into a glass blender or glass food processor. DO NOT USE PLASTIC AS IT WILL PERMANENTLY STAIN.

10. Pulse-blend the mixture to achieve a crunchy, crumbly salsa – DO NOT OVERPROCESS; DO NOT PUREE.

11. Pour the salsa into a GLASS JAR WITH A COVER (mason jars work well). Tightly seal and refrigerate the salsa up to 6 weeks.
Text & Photograph ©2021 Nancy DeLucia Real