Category:  Pastas, Rice & Legumes (Beans & Grains)

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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: 10 minutes
Serves: 2 to 3 (as a main dish) or 4 as a side

This gnocchi dish is a comfort food, especially during autumn or winter. My recipe is easy – after boiling the gnocchi, simply toss in the remaining ingredients and indulge!

Ingredients:
One 16-ounce package potato gnocchi
1/2 cup fresh or frozen peas
3 to 4 tablespoons extra virgin olive oil
1/2 cup chopped and drained sundried tomatoes (they are sold in a jar and packed in oil)
3 to 4 tablespoons chopped, fresh Italian flat leaf parsley
salt and ground black pepper, to taste

Directions:
1. Bring a 2-quart saucepot of water to a boil; gently stir in the gnocchi.

2. When water returns to a boil add the peas.

3. Cook the gnocchi and peas for 2 to 3 minutes or until they rise and float in water.

4. Drain the gnocchi and peas in a colander and gently (DO NOT BREAK THE GNOCCHI) transfer them to a glass or porcelain mixing bowl.

5. Gently stir in the remaining ingredients. Taste and adjust seasonings (olive oil, salt and black pepper).

6. Serve gnocchi immediately, while they are hot.

7. Each guest should add their own grated Parmigiana Reggiano or Pecorino Romano cheese (optional).
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

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Prep time: 10 to 12 minutes (for the squash) and 8 to 10 minutes (for the pasta)
Serves: 4

This pasta dish is perfect for a Fall meal, especially for your Thanksgiving dinner. You can make this as a first course (smaller portion) or it can serve four as a main dish. Pasta with Roasted Squash and Peas fuse together and delight the palate. Enjoy!

Ingredients:
4 cups pre-cut butternut squash (3/4-inch pieces are best), rinsed and drained
3/4 teaspoon salt
ground black pepper, to taste
1/3 cup extra virgin olive oil
1 pound rotini or other short pasta variety (E.g., substitute with penne or rigatoni)
1 teaspoon salt
3/4 cup fresh or frozen peas
parsley, basil or mint leaves (for garnish)
extra olive oil (to finish the dish at the end)
Grated Parmigiano Reggiano or Pecorino Romano cheese
Fresh Italian flat parsley leaves or basil leaves
Crushed, dried or fresh pepperoncino chiles

Directions for Broiling the Squash:
1. Turn on the oven broiler element (this is the top grill that turns red).

2. In the meantime, place the drained squash in a 4-quart bowl and toss together with the salt, ground black pepper and olive oil.

3. Transfer the squash to an oiled 18-inch X 12-inch baking sheet (lined with aluminum foil, if desired. DO NOT LINE WITH PARCHMENT AS THE BROILER WITH BURN IT).

4. Place the baking sheet with the squash on an oven rack that is set six inches below the top broiler.

5. Broil the squash for 6 minutes or until slightly charred.

6. After 6 minutes, toss the squash and broil it for an additional 6 minutes.

7. Taste the squash – it should be “al dente” or crunchy-tender. If needed, broil the squash for an additional 1 to 2 minutes.

8.Transfer the roasted squash to a glass or porcelain bowl; set aside.

Directions for the Pasta:
1. Bring a 4 to 6-quart saucepot filled with water to a boil.

2. When water boils, add one pound of pasta to it; add 1 teaspoon salt and stir.

3. Cook the pasta for 8 minutes; after 8 minutes, taste the pasta.

4. After 8 minutes, add the peas to the pasta in boiling water.

5. If needed, cook pasta for an additional 2 to 4 minutes, tasting it after every 2 minutes until it is “al dente” or crunchy-tender.

6. Drain the pasta/peas in a colander; return drained pasta/peas to the saucepot.

7. Toss in the roasted squash.

8. Taste the pasta and adjust salt, black pepper and extra virgin olive oil levels.

9. Serve immediately and garnish with parsley or basil.

10. Ask guests to add their own grated cheese and peperoncino chiles.
Text & Photograph ©2024 Nancy DeLucia Real