All Posts By: NANCY DeLUCIA REAL

When I created this recipe I was in the mood to fine-tune brown rice into something exciting. I combined organic brown rice, colorful bell peppers, onions, carrots, lime juice, olive oil and white Balsamic vinegar. It’s vegan, too!

This “speckled” brown rice salad makes for a perfect side dish at our upcoming barbecue on Labor Day weekend. Have fun!

Cook time (rice): 25 to 35 minutes
Prep time (chopping ingredients): 10 minutes
Serves: 4 to 6 (as a side dish)

Ingredients:
1 cup raw, organic, long grain rice
1-3/4 cups water
4 tablespoons extra virgin olive oil
1/4 cup chopped red bell pepper
1/4 cup chopped red onion
1/4 cup chopped green bell pepper or Pasilla pepper
3 green onions, cut into thin circles (including light green stems)
1 tablespoon white Balsamic vinegar
Juice of 1 lime or lemon
salt and ground black pepper, to taste

Directions:

1. In a 12-inch, nonstick skillet, combine the rice and water. Cover and bring rice to a boil.

2. When rice comes to a boil, lower heat to simmer and stir the rice once.

3. Cover the rice and simmer for 25 to 35 minutes or until rice is al dente or crunchy-tender.

4. When rice is cooked it will be puffy and dry. Immediately transfer it to a glass or porcelain bowl.

5. Gently stir 1 tablespoon olive oil into the rice.

6. Set rice aside to cool for 10 minutes.

7. After 10 minutes, gently stir remaining ingredients into the rice. Taste and, if needed, adjust seasonings.
Text and Photograph ©2015 Nancy DeLucia Real

I can’t help thinking that fruit is the sweetest gift that Nature has given us. While I enjoy all types of fruit in its natural state, I also like to be creative with it.

This salsa is made with strawberries, nectarines (or peaches), green onions, Serrano chiles, lime juice, agave nectar and olive oil. It pairs well with meat, fish and poultry. Serve this strawberry-nectarine salsa at your next cookout!

Prep time: 20 to 25 minutes
Makes: 3-1/2 cups

Ingredients:
16 ounces fresh strawberries, rinsed, dried and hulled
2 to 3 fresh nectarines, peeled (peaches can be substituted for the nectarines)
4 green onions, roots and dark tips cut and discarded
1 Serrano chile, finely chopped (if chile too hot, then only use half)
Juice from 1 lime
2 to 3 tablespoons agave nectar (this can be substituted with granulated sugar)
1 tablespoon olive oil (optional)
1/4 teaspoon salt

Directions:

1. Working on a chopping board, cut each strawberry in half, vertically.

2. Chop the strawberry halves into 1/4-inch pieces and set aside in a 2 to 3-quart mixing bowl.

3. Cut the nectarines into 1/2-inch thick slices.

4. Cut each slice into 1/4-inch pieces and add these to the strawberries in bowl; set aside.

5. Cut the onions into thin circles (about 1/8-inch thick) and add them to the chopped fruit in bowl.

6. Add the chopped Serrano chiles and lime juice to the fruit mixture in bowl.

7. Gently stir in the agave nectar, olive oil and salt.

8. Stir the salsa thoroughly and taste it. Adjust seasonings, if necessary.

9. Serve salsa immediately or refrigerate it up to 3 hours ahead.

NOTE: This salsa will last until the next day. Howevever, the fruit’s texture will change.
Text and Photograph ©2015 Nancy DeLucia Real

Ever wonder where our rustic breads made with oat and spelt flour originated? The ancient Greeks and Romans made a variety of breads with white and dark flours. However, ancient Gaul (modern-day France) is the rock star for delicious recipes made with grains. Spelt was high on their foods’ list. Here’s a recipe for oat-spelt bread from my July 23 & 24 historic culinary course, Feasts & Opulence in Roman Gaul, at the Getty Villa, Los Angeles. Check out my KCET interview for this course here-

http://www.kcet.org/living/food/the-public-kitchen/recipe-homemade-cheese-ancient-rome.html

Due to organic spelt and oat flours, this bread is not only healthy but also light in texture. Once you taste this grainy, honey-sweetened bread, you won’t want the ready-made stuff anymore.

Active prep time: 30 minutes (mixing and assembling dough)
Inactive prep time: 60 minutes (two 30-minute dough risings)
Bake time: 25 to 30 minutes

Ingredients:
1 tablespoon (1 envelope) Rapid Rise Yeast®, dissolved in 3/4 cup warm water and set aside to rise for 10 minutes
1 cup organic oat flour
2 cups organic sprouted spelt flour
1-1/2 to 2 cups organic, all-purpose, unbleached white flour 1-1/2 teaspoons salt
1-1/2 to 2 cups warm water
3 tablespoons honey
1/4 cup olive oil
1/4 cup raw oatmeal (for garnish)

Directions for Preparing the Dough:

1. Combine the oat, spelt and all-purpose flour in a large, shallow mixing bowl.

2. Stir in the salt

3. Make a well in center of dry ingredients.

4. Pour in the risen yeast-water mixture, 1 more cup of water, honey and olive oil into the well.

5. Using a fork, mix the wet ingredients until combined.

6. Gently mix in, a little at a time, flour from the inner sides of the well.

7. Each time you mix in some flour, make sure to blend it well into the wet ingredients.

8. Gather flour from sides of well in small amounts until a soft dough has formed. If dough is too
dry, add water in 1/4 cup increments until it amalgamates and becomes soft.

9. If dough is too wet and sticky, add flour in small amounts until the dough is uniform and you
can gather it. The dough should be soft and smooth.

10. With lightly-floured hands, gently knead the dough inside bowl, adding small amounts of
flour, until it is smooth and elastic.

11. Set dough aside on a floured surface while you oil the bowl.

12. Return dough to the oiled bowl and cover it with aluminum foil or a clean kitchen towel.

13. Set the dough aside for 30 minutes to rise.

Directions for Shaping & Baking the Bread:

1. After 30 minutes, punch down the dough in center.

2. Lift dough out of bowl and place dough on a parchment-lined 18 X 12-inch baking sheet.

3. Gently flatten and stretch out the dough to a 10-inch circle.

4. Cover the dough again and let it rise for an additional 20 to 30 minutes.

5. After 20 to 30 minutes, preheat oven to 400°F.

6. Meanwhile, oil a sharp knife and score the dough into eight wedges.

7. Sprinkle the bread dough with the raw oatmeal.

8. When oven is preheated, place baking sheet with bread dough on rack positioned in center of oven.

9. Bake the bread for 25 minutes (ovens vary in baking time).

10. After 25 minutes, test doneness of bread by lifting the bottom with a spatula. It should look golden brown. If bottom of bread is not golden brown, bake it for 5 more minutes.
Text and Photograph ©2015 Nancy DeLucia Real

These days, the Santa Monica Farmers’ Market and other farmers’ markets in California provide us with fresh, seasonal cauliflower. Cauliflower is high in Vitamin C, low in carbs and fat and rich in dietary fiber. The longer cauliflower is cooked, the more its nutritional value dissipates. Therefore, it is recommended to cook this vegetable until it is barely “al dente” or crunchy-tender.

 
Prep time: 15 minutes
Serves: 4 to 6 (as a side dish)

Try this exciting cauliflower salad, flavored with olive oil, lemon, bits of fresh oranges, raisins and fresh oregano. Serve it at a barbecue, lunch or dinner this summer. Vegan or not, they’ll all chow down this colorful, healthy salad in minutes!

Ingredients:
One cauliflower head, leaves removed & discarded and white florets separated into 2-inch chunks
3 to 4 tablespoons extra virgin olive oil
Juice of 1 lime or lemon
Salt and ground black pepper, to taste
1 orange, peeled, rind removed and fruit cut into 1-/4-inch pieces
3 tablespoons white or dark raisins
2 tablespoons fresh oregano leaves

Directions:
1. Place the cauliflower florets in a 4-quart saucepot; barely cover with cold water.

2. Cover the sauce pot and bring the cauliflower to a boil.

3. Boil the cauliflower for approximately 2 minutes.

4. After 2 minutes, pierce one cauliflower floret with a fork to check for tenderness. Do not overcook the cauliflower.

5. If fork resists piercing, it means the cauliflower is still raw. If needed, cook for an additional 1 or 2 minutes.

6. After 1 minutes, check doneness of cauliflower with fork and/or taste it. The cauliflower should be “al dente” or crunchy-tender.

7. Drain the cauliflower in a colander set over a sink. Let it cool slightly, for 5 minutes.

8. After 5 minutes, transfer the drained cauliflower to a glass or porcelain serving bowl.

9. Add the olive oil, lemon, salt, pepper, raisins and fresh oregano leaves. Stir to combine.

10. Taste the cauliflower salad and adjust seasonings, if needed.
Text and Photograph ©2015 Nancy DeLucia Real

Because I’ve been teaching art and culinary courses (which I absolutely love) all summer, I didn’t have time to spend hours in the kitchen. When I tested this amazingly quick recipe at home, my husband said it was fantastic. I think you should be the judge – enjoy!

Prep time: 10 minutes
Makes: 2 cups

Ingredients:
1 pound (16 ounces) whole milk ricotta cheese
2 teaspoons chopped, fresh dill weed
2 cloves garlic, crushed
1 green onion, root and dark green tops discarded; flesh cut into 1/4-inch thick circles
Juice of 1/2 lime
salt and ground black pepper, to taste
2 Persian (small) cucumbers
One 6-ounce package crackers (any variety)
Fresh mint leaves (for garnish)

Directions:

1. In a 2-quart bowl, combine the ricotta, dill weed, garlic, green onion, lime, 1/4 teaspoon salt and a dash of black pepper; set aside.

2. Cut off tips from one cucumber. Peel the cucumber and cut the flesh lengthwise in half.

3. Cut each cucumber half lengthwise in half once more (you have made 4 spears.

4. Cut the spears horizontally into 1/8-inch pieces.

5. Stir the cucumber pieces into the ricotta mixture; set aside.

Assemble, Garnish & Serve the Ricotta Tzatziki Dip:

1. Transfer the crackers to a serving platter; set aside.

2. Take the remaining cucumber; cut and discard tips.

3. Do not peel the cucumber, but cut it into 1/8-inch thick circles.

4. Place each circle on a cracker.

5. Mound a small dollop of the ricotta tzatziki on each cucumber circle.

6. Garnish with fine slivers of mint leaves and/or dill weed (cut the slivers with shears).

7. Serve immediately.
Text and Photograph ©2015 Nancy DeLucia Real