Category:  Sides

SEE FOTO ON INSTAGRAM/THE KITCHEN BUZZZ!

I went to Israel in April -as many of you know – and learned how to make the best herb salad ever! Here it is:

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

Ingredients:
1 bunch fresh, Italian flat leaf parsley, stems discarded
1 bunch fresh cilantro (coriander), stems discarded
1 bunch fresh mint leaves, stems discarded
1 bunch fresh tarragon
1/2 of a Serrano chili pepper, finely chopped (optional)
1 medium carrot, peeled and finely chopped
1/3 cup pine nuts or chopped, unsalted almonds
4 tablespoons extra virgin olive oil
1 tablespoon agave nectar or pure maple syrup (for a slightly sweet flavor)
2 teaspoons fine-quality dark Balsamic vinegar
salt and ground black pepper, to taste
2 to 4 cherry tomatoes, for garnish

Directions:
1. Wash and spin dry (in a salad spinner) the parsley, cilantro and mint.

2. Transfer half of the spun-dried herbs to a food processor; process finely (DO NOT OVERPROCESS, AS THE HERBS WILL WILT).

3. Transfer the spun-dried herbs to a glass, porcelain or stainless steel mixing bowl; set aside.

4. Repeat processing remaining herbs and transfer them to the bowl; set aside.

5. Rinse and pat dry the taragon; then chop it finely.

6. Add tarragon, Serrano chili pepper, carrot, pine nuts to herbs in mixing bowl.

7. Stir in the olive oil, agave nectar or maple syrup, Balsamic vinegar, salt and ground black pepper.

8. Taste the herb salad and adjust seasonings, according to taste. Serve immediately.
Text & Photograph ©2019 Nancy DeLucia Real

Here’s a Thanksgiving recipe my family and I have made for years. The potatoes and yams get the “Italian” from the rosemary, garlic and olive oil. You mix the ingredients together and the oven does the rest! Happy Turkey Day!

Prep time: 15 minutes for peeling & cutting
Prep time: 30-40 minutes for roasting
Serves: 8 to 10

Ingredients:
4 medium-large Yukon Gold potatoes, peeled & placed in a bowl with cold water
4 medium-large yams, peeled & added to potatoes in bowl with cold water
1/3 cup extra virgin olive oil
Two 3-inch sprigs fresh rosemary, removed from stem, chopped with shears & set aside in a small bowl
3 cloves garlic, peeled & crushed
1 teaspoon salt
1/4 teaspoon ground black pepper

Directions:
1. Preheat oven to 400°F.

2. Drain potatoes and yams; dry them with paper towels.

3. On a chopping board, cut potatoes and yams into 2-inch chunks; immediately transfer them to a large 16 x 10-inch Pyrex® baking dish or rectangular, disposable aluminum baking pan.

4. Add the olive oil, chopped rosemary leaves, garlic, salt & black pepper; toss together until all ingredients are uniform.

5. Place Pyrex® baking dish or aluminum baking pan with potatoes & yams on a rack set in center of oven.

6. Roast potatoes and yams, uncovered, for 30 minutes. After 30 minutes, check doneness by tasting a potato (potatoes will take a few minutes longer to bake than the yams). If potato is still a little firm, roast for an additional 5 to 10 minutes.

7. Serve immediately as a side to turkey, meat or seafood.

Text & Photograph ©2018 Nancy DeLucia Real

Don’t know what new side to come up with on turkey day?

This year, you can pair Grilled Zucchini, Yellow Squash & Fennel with turkey or ham. And – without carbs you can enjoy a second or third serving. Just make sure to indulge in more wine or bubbly!

Best wishes for a Happy Thanksgiving to All!

Prep time: 20 to 25 minutes
Serves: 4 to 6

Ingredients:
2 pounds assorted zucchini or yellow squash, washed & dried
1 fennel bulb, top stems and bottom trimmed and discarded
1/3 cup olive oil
Salt and ground black pepper
Rosemary sprigs and fresh mint sprigs, for garnish

Preparing the Vegetables:
1. Make sure the zucchini, yellow squash and fennel are fresh and firm, with no marks or dents. They should look like this:

2. Then, working on a cutting board, trim tops and bottoms of zucchini and/or yellow squash.

3. Cut the zucchini and/or yellow squash into 1/4-inch thick rings or circles; set aside.

4. Cut the fennel bulb into 1/4-inch thick slices (vertically); set aside.

5. Line an 18 X 12-inch baking sheet with parchment paper or aluminum foil.

6. Using a basting brush, lightly oil the lined baking sheet.

7. Place the cut vegetables in rows on the sheet (see photograph below):

8. Lightly brush the zucchini/squash and fennel slices with olive oil; sprinkle with salt and ground black pepper.

Griling the Vegetables:
1. Set the baking sheet on an oven rack set 6 to 7 inches below the top “broiler” element of oven.

2. Broil or grill the vegetables for about 7 to 9 minutes on one side or until they are golden brown and look grilled.

3. When vegetables look grilled, transfer the baking sheet to a counter or a trivet.

4. Using tongs, carefully turn over the vegetable slices; lightly brush the vegetables with olive oil. Sprinkle with salt and ground black pepper.

5. Return the baking sheet with vegetables to top oven rack; broil the vegetables for 7 to 9 minutes or until they turn golden brown and look grilled.

6. When vegetables are done, transfer the baking sheet to a counter or trivet. Transfer the vegetables to an ovenproof serving platter (arrange them decoratively).

7. Garnish the vegetables with rosemary and fresh mint sprigs. Serve immediately.

8. Alternatively, this dish can be prepared a few hours in advance of a meal. If making this ahead: when vegetables are done, transfer them to an ovenproof serving platter without the rosemary and mint sprig garnish.

9. About 30 minutes before serving dinner, cover the vegetables with aluminum foil; warm in a preheated 350°F oven for about 25 minutes. Serve immediately.
Text & Photographs ©2016 Nancy DeLucia Real

Peas with Grappa? You better believe it!

During the early summer months when I lived in Italy, bushels of pea pods would be delivered to our kitchen. We then went to the garden for onions and whatever ingredients might add color and flavor to our pea recipe. In this case, we used red bell peppers and thyme. But the best was yet to come – the peas were spiked with Grappa.

As a side note, here’s my favorite Grappa – Poli Grappa®. It’s from Bassano del Grappa in the Veneto region of Northern Italy. Poli Grappa® is smooth and goes down like a sweet fire. However, for cooking purposes, you may want to save some bucks and buy inexpensive Grappa found at Trader Joe’s® Stores.

I hope you enjoy this exquisite side dish of Peas, Grappa & Thyme. Don’t forget to end the meal with a shot of Poli Grappa®.

Prep time: 15 minutes
Serves: 2 to 3 (as a side dish)

Ingredients:
3 tablespoons extra virgin olive oil
One package Trader Joe’s® fresh, shelled peas (found in refrigerated vegetable section of store)
2 tablespoons finely chopped brown or white onion
2 tablespoons finely chopped red bell pepper
1/4 cup Grappa
1/4 cup chicken, vegetable broth or water
salt and ground black pepper, to taste
1 to 2 tablespoons fresh thyme leaves

Directions:
1. In a 12-inch skillet, heat the oil.

2. When oil is hot, stir fry the peas on medium-high heat for 30 seconds – do not let them turn golden.

3. Add the chopped onion and bell pepper.

4. Stir fry the mixture on medium-high heat for 1 more minute or until onion is translucent.

5. Add the Grappa to the pea mixture and stir fry 1 more minute.

6. If mixture dries out, add 1/4 cup of broth or water and stir fry for 1 more minute.

7. Stir in salt and black pepper, to taste, followed by the thyme leaves.

8. Serve peas as a side dish to fish, poultry or meat. Alternatively, add this dish to a vegetarian feast.

*Grappa is an Italian alcoholic beverage made from the distillation of skins, pulp, seeds and stems (the “pomace”) leftover after pressing grapes in the winemaking process. Grappa is therefore a fragrant pomace brandy. The flavor depends on the quality of the Grappa.

Text and Peas, Grappa & Thyme Photograph ©2015 Nancy DeLucia Real
Poli® Grappa Photograph by Vinopedia

Vegetarian fritters have been made in Mediterranean countries for centuries. Made with simple ingredients such as leeks, breadcrumbs, eggs and parsley, these fritters will stand out when you serve them as a side for your Thanksgiving turkey!

Prep time: 50 to 60 minutes
Makes: 12 to 14 fritters

Ingredients:

4 large leeks, sliced into ½-inch thick rounds (dark green stems discarded)
2 teaspoons salt (to add to boiling water to cook leeks)
3 large eggs, beaten with a fork
1 teaspoon salt
Dash each ground nutmeg and black pepper
1/3 cup fresh, Italian, flat-leaf parsley, slivered
1 to 1-1/2 cups breadcrumbs (dry or made from week-old bread)
Vegetable or light olive oil, for frying

1. Bring a 2 to 3-quart pot of water to a boil. Stir in 2 teaspoons salt.

2. Add the leeks to the salted, boiling water.

3. Cook leeks for 3 to 5 minutes or until just tender.

4. Drain leeks in a colander and transfer them to a bowl.

5. Using shears, cut the leeks to make 1/2 to 3/4-inch pieces; set aside.

6. In a large mixing bowl, combine the beaten egg with the salt, nutmeg, black pepper and parsley.

7. Stir in the leeks and 1 cup of the breadcrumbs.

8. The mixture should amalgamate. If it is too wet, gently stir in the remaining breadcrumbs.

Fry the Fritters:

1. Heat enough oil in a 12-inch skillet so that the oil is 1/4-inch high.

2. As the oil heats up, with your hands, form 2-inch patties, slightly flattened.

3. Gently put each patty into the hot oil, standing back to avoid splatters.

4. Fry the fritters on medium-high until the undersides look light golden brown – about 2 minutes.

5. Using a black spatula and fork to assist the turning, turn the fritters over.

6. Cook the second side of the fritters for 2 minutes or until they are light golden brown.

7. Transfer the fritters to a plate lined with paper towels.

8. When all fritters are done, transfer them to an oven-proof baking dish (do not line it with paper towels). Cover the dish with aluminum foil.

9. Right before serving time, warm up the leek fritters, covered with aluminum foil, in a preheated 350°F oven for 15 minutes.

10. Garnish with parsley or basil sprigs and serve.

Text and Photograph ©2013 Nancy DeLucia Real