All Posts By: NANCY DeLUCIA REAL

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Granita is a frozen Italian dessert, usually made with fresh fruit. It’s similar to sorbet. This melon granita recipe is so easy to make. The freezer does it all, even while you sleep. Enjoy this cool dessert on a hot summer day!

Active Prep Time: 5 minutes
Inactive Prep Time: 4 hours or overnight
Makes: 4 half-cup servings

Ingredients:
2 cups melon cubes (cantaloup or honeydew)
1/2 cup cold water
1/2 cup granulated sugar
Juice from 1/2 of a lime
One small watermelon and melon scooper (for garnish)
Fresh mint sprigs (optional)

Directions:
1. In a blender, combine the melon, water, sugar and lime juice; puree until smooth.

2. Gently pour the melon mixture into a 9-inch round metal baking pan; transfer it to a freezer, uncovered.

3. Freeze the melon mixture for 4 hours or overnight.

4. After the melon mixture has become frozen, prepare the watermelon balls.

5. Using a melon scooper, form about 32 to 36 watermelon balls and place them on a plate; cover and store the watermelon balls in refrigerator.

6. Saving remaining watermelon for another use.

7. Meanwhile, place pan with frozen melon mixture on a counter.

8. Using a fork, make scrape-marks in the frozen melon mixture.

9. The scraping will create flakes – this is the “granita”.

10. Continue scraping until all the granita is made.

11. Divide the granita among 4 half-cup glass or porcelain bowls such as ramekins.

12. Place the bowls on a small, individual plates – garnish with watermelon balls and fresh mint sprigs. Serve immediately.
Text & Photograph ©2022 Nancy DeLucia Real

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This is the best hummus we’ve ever made- it’s delicate, sweet and velvety. Make this Velvety Beet Hummus in five minutes. It’s a great starter for all palates!

Prep time: 5 minutes
Makes: about 3 to 3-1/2 cups

Ingredients:
One 14-ounce can garbanzo beans, drained
1 to 2 cloves garlic, peeled
2 tablespoons Tahini (this is sesame seed paste, available in Middle Eastern section of supermarkets)
1/2 teaspoon salt
4 tablespoons extra virgin olive oil
4 tablespoons sunflower or safflower oil (or your choice of vegetable oil)
Juice from 1 to 1-1/2 limes
1 cup diced, cooked beets

Directions:
1. In a food processor, combine the garbanzo beans, garlic, Tahini, salt, olive oil, vegetable oil and lime juice.

2. Process to a paste.

3. Add the beets; process the mixture until smooth (you will see tiny specks of beet in the hummus).

4. Taste and, if needed, adjust salt and lime juice levels.

5. Transfer the hummus to a glass or porcelain serving bowl; garnish with olive oil and mint leaves. Serve with pita bread wedges, crackers or tortilla chips.

6. NOTE: This Velvety Beet Hummus can be made up to two days ahead, tightly sealed and refrigerated. Let stand at room temperature 1 hour before serving.
Text & Photograph ©2022 Nancy DeLucia Real

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Hungry while working at home but you only have a package of tortillas and some jack cheese in the fridge? Don’t fret – make this gourmet Tortilla Pizza in an instant! For more servings, just double, triple or quadruple the recipe.

Prep time: 3 to 5 minutes (includes broiling)
Serves: 1

Ingredients:
1 flour or corn tortilla (I used a six-inch corn tortilla)
1/4 to 1/3 cup mixed, shredded Jack Cheese & Mozzarella Cheese
Add a fav topping such as sliced olives, salami or prosciutto bits  (I added marinated sun-dried tomato pieces)

Directions:
1. Place the tortilla on a baking sheet (no parchment paper or it will burn underneath broiler).

2. Spread cheese over top of tortilla; top with fav topping.

3. Place the baking sheet on a rack positioned six inches from top oven broiler grill.

4. Turn on oven at “BROIL” setting.

5. Broil the tortilla pizza for 2 to 3 minutes or until cheese has melted and turned light golden brown. NOTE: Stand watch to prevent charring.

6. Enjoy the Tortilla Pizza alone or make more for your friends and/or family!
Text & Photograph ©2022 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