Marina Delio's Blog, page 9

Florence Family Vacation

Ciao, friends! I thought I'd send you a little postcard from Florence, Italy. We'll look at some of Firenze's sights, and I'll share what to do, where to eat, and where to stay in Florence with (or without) kids. Florence has been a favorite city of mine ever since I first stepped foot on its ancient cobblestone streets when I was 18. I got to know the city even better while studying art history abroad. Florence is the birthplace of Italian Renaissance art, and just about everywhere you turn there is art, from the architecture, to the fountains and statues, to churches, to paintings. Oh, and there's delicious gelato on every corner. 

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How to Make Bruschetta al Pomodoro

Find out how to make authentic Italian tomato bruschetta with this easy recipe! This bruschetta al pomodoro is perfect for any summer occasion.  Bruschetta al Pomodoro was one of the first recipes I learned to make when I took a weekly cooking class in Florence years ago. It makes sense our teacher chose this particular recipe to teach. Tomato bruschetta is one item I'm seeing on just about every menu here in Tuscany. In the summer when the tomatoes are dark red, sweet, and juicy, there is no better way to eat them than atop grilled crusty bread with garlic, basil, and a little good olive oil. If there's one simple and authentic Italian recipe to know, it's this bruschetta.

Technically bruschetta refers to the way the bread is prepared rather than the topping. Many Americans think bruschetta is the tomato topping you see here. In Italy, there are endless types of bruschetta, from plain toasted bread with garlic, salt and olive oil, to bruschetta with white beans, to the pesto bruschetta that's popular in Liguria. This tomato bruschetta, is certainly the most traditional version here in Tuscany.
In the town of Greve in Chianti, one of the restaurant awnings even reads, "bruschetteria."

Bruschetta al Pomodoro makes a terrific snack or appetizer whether it's at home or to bring to a summer party.  When I have extra tomato bruschetta topping I love adding it to salads, quinoa, or lentils.



Some places serve bruschetta al pomodoro even more simply. This deconstructed tomato bruschetta was from a restaurant in the charming town of Radda in Chianti. In the Tuscan heat, the fresh tomatoes and hearty toast went so well with a chickpea salad. 
Yield: Makes about 6-8 piecesAuthor: Yummy Mummy KitchenPrint RecipeBruschetta al PomodoroFind out how to make tomato bruschetta the traditional Italian way. This bruschetta recipe is perfect for any summer occasion.prep time: 5 MINScook time: 10 MINStotal time: 15 minsINGREDIENTS:
5 Roma or other medium sized tomatoes5 fresh basil leaves1 tablespoon extra virgin olive oil, plus moresea salt, to tasteblack pepper, to taste1 tablespoon balsamic vinegar (optional)1 small loaf rustic Italian or French bread, sliced 1/2" thick1 clove garlic, peeled and halved crosswiseINSTRUCTIONS
Dice the tomatoes and place in a medium sized bowl. Tear or chop the basil into small pieces and add to the tomatoes. Add the olive oil and season to taste with salt and pepper. Add the balsamic if using. Cover and place in the refrigerator.For the bread, either grill on a BBQ or grill pan, or toast in the oven until. While the toast is still warm, rub the cut sides of garlic over one side of each piece of toast. Drizzle with a little olive oil and sprinkle with a small pinch of salt and pepper. Top with the tomato mixture and enjoy!http://www.yummymummykitchen.com/2017/06/how-to-make-bruschetta-al-pomodoro.htmlCreated using The Recipes Generator.recipe-inner{text-align:left;max-width:620px;border:6px double #009BFF;padding:20px;background:#f2f2f2;margin: 40px auto;font-family:Lato, sans-serif;}#recipe .recipe-name{font-size: 21px;}#recipe .info{font-size:13px;text-transform:capitalize;border-bottom:2px solid #000;padding-bottom:7px;margin-bottom:20px}.info:after{content:'';display:table;clear:both}#recipe .info span:first-child{margin-right:30px}#printbutton{border:0;margin:0;color:#fff;float:right;background:#555; padding:5px;border-radius:3px;cursor:pointer}#recipe .time{text-transform:uppercase;font-size:12px;text-align:center;background:#fff;padding:15px 0;margin-bottom:20px}#recipe .time span:not(:last-child){margin-right:12px}#recipe .time span:not(:last-child):after{content:'';display:inline-block;height:10px;width:1px;background:#000;vertical-align:middle;margin-left:12px}#recipe .summary{line-height:1.7;font-style:italic}.ingredients{line-height:1.7}.ingredients h3,.instructions h3{font-size:20px !important;margin-bottom:0;color:#000}.ingredients ul{margin:0!important;margin-top:5px !important;}.instructions li{margin-bottom:15px !important;line-height:1.6;text-align:left;}.ingredients li{text-align:left}#recipe .instructions{margin-top: 30px;}#recipe .instructions ol{padding-left:39px;margin:0!important;margin-top:6px !important;}.posturl{border-top:1px solid #ccc;padding-top:10px;}.ing-section{padding-left:20px;margin: 10px 0;}.ing-section > span{font-weight:700}.recipe-credit{display:none;font-size:13px;border-top: 1px solid #ccc;padding:10px;text-align:center;background:#ffffff;margin:-20px;margin-top:15px;}.recipe-credit a{color:blue;text-decoration:none;}.copyright-statement{ font-size: 13px;font-style:italic;border-top: 1px solid #ccc;margin-top:15px;padding-top:15px;line-height:1.6;}#recipe .image{text-align:center;margin-bottom:25px;margin-right:20px;float:left}#recipe .image img{max-width:250px}#recipe .recipe-name{line-height:1.6;text-transform:uppercase;margin-top:0;letter-spacing:1px;text-align:left}#recipe .summary{line-height:1.7;font-style:italic}#recipe .time{background:#fff;clear:both;border:1px solid #d7d7d7}

Acai Bowl Breakfast Popsicles

Homemade acai bowl ice pops with chia, granola, and berries are a delicious and nourishing breakfast or snack. These ice pops will cool you down and keep you going on warm summer days. It seems the weather is scorching hot in many parts of the world right now. Where we are in Italy the Tuscan sun is giving us 90 degree days, and I've heard reports that some places in Arizona are reaching 120 degrees this week. When it's that hot, it's best to keep the oven off and enjoy refreshing cool foods. One fun way to do that is with smoothies and smoothie bowls. If you've been reading this blog for awhile you might know I love acai and pitaya bowls, along with chocolatey protein bowls. I've posted about freezing smoothies and acai bowls before, but another way to make them ahead of time is to freeze them in ice pop form. This acai popsicle recipe combines two of my favorite superfood breakfasts in one icy pop. They've got protein and Omega-3s from a scoop of chia pudding, and loads of antioxidants from the acai. Ice pops for breakfast? Why not?

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Farro Salad

This hearty Italian farro and arugula salad is sure to become a new summer favorite. Hearty, earthy farro mixed up with juicy tomatoes, crunchy cucumbers, flavorful red onions and olives, and peppery arugula is my dream salad. This Italian inspired salad is perfect for lunch or as a light dinner with a piece of crusty bread and hummus. Keep this one in mind for all your summer pot lucks or meal-prep days!  
We are currently in Italy, and I am seeing farro salads on most menus. Most of the farro salads I've noticed here are simply mixed with chopped tomatoes, mozzarella, and basil. It makes for a great take-away deli salad for a picnic or at home. The local grocery store here in the Chianti region where we are staying has pre-cooked farro in the refrigerated section, making things even easier. I've been adding scoops of farro to my salads and into minestrone soup when the girls came down with the sniffles this week.  What is farro, anyway? And what do I do with it? Those are questions I asked myself a few years ago. I first tried farro in a winter salad with roasted butternut squash and loved they heartiness it added. It reminded me a little of barley, which I happen to love in vegetable soups. It has a chewy texture and nutty flavor that's oh so satisfying. Quinoa is a staple in my house, but farro is a welcome change.

Farro is an ancient grain that has been enjoyed in Italy for centuries, but it's only gained popularity in the U.S. in recent years. It's wonderful as a base for grain bowls, added to soups and salads, and used in place of rice in risotto. Farro does contain gluten, but the levels are much lower than in today's wheat. Farro is a great source of plant based protein, fiber, and nutrients. According to Dr. Axe, eating whole grains like farro has numerous health benefits including weight control, immune support, and heart health.

Farro can be a little tricky to shop for, as there are different varieties. Whole grain farro must be soaked overnight and then cooked for half an hour, while the quick cooking farro I get at Trader Joe's or Whole Foods is done in only 10 minutes. You'll just need to check the package and plan accordingly.

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One Pot Pasta with Veggies

This post is sponsored by Alessi. All opinions are my own. Your family will love this one-pot pasta with marinara and fresh summer vegetables! This pasta with marinara sauce, heaps of fresh vegetables, basil, and capers is a new favorite dinner recipe for summer. This magical pasta is made all in one single saute pan and doesn't even require pasta water to be drained! You may have seen other one-pot pasta recipes circulating on Pinterest. The one-pot method really is a game changer for busy pasta nights. Essentially, the dry pasta is simmered with just enough water for cooking and any other ingredients. 
Last summer I discovered that my family loves ratatouille. Eggplant, zucchini, red peppers, and other summer vegetables come together to create a surprisingly comforting dish. This one-pot pasta recipe was inspired in part by ratatouille. Many of the same vegetables are cooked in much the same way in this recipe. While many one-pot pasta recipes call for cooking the vegetables in the water with the pasta, this one works best when the veggies are sauteed to perfection and then added back to the pasta. We don't want overcooked zucchini here. CONTINUE READING THIS POST »

15 Veggie Burger Recipes

With Father's Day coming up, I wanted to share 15 mouthwatering veggie burger recipes. After all, burgers are quintessential "dude food" and essential summer fare. A few of these veggie burgers are from my blog, and the rest are shared with permission from my blogger friends. These are no sissy veggie burgers, these hearty sandwiches are "meaty" enough for any carnivore. 

There's nothing quite as satisfying as a big juicy burger. My requirements are as follows: warm bun, hearty patty, lots of fresh toppings with something crunchy, and tangy condiments. There are many ways to make a veggie burger. Before I moved to a more plant-based way of cooking and eating I was taught that veggie burgers were low in protein and made of unhealthy, processed ingredients. I also thought that the only way veggie burgers were made was with processed soy. When I delved deeper into the world of veggie burgers, I found I was so wrong. As you'll see with the veggie burgers below, many veggie burgers are made with nourishing, wholesome, hearty ingredients like beans, lentils, nuts, seeds, quinoa and vegetables. Those are some of my favorite ingredients and they can make some seriously delicious burgers! When you treat Dad (or yourself!) to one of these veggie burgers, you can know you're doing something that's better for our bodies, animals, and the earth. And dare I say... even more delicious. 
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How to Make Pesto

Add bright summery flavor and color to your dishes with this easy pesto recipe!  Get the classic Pesto alla Genovese recipe, plus variations to make your pesto vegan, oil-free, and more. School's out for the summer and it's that magical time of year when my veggie garden suddenly goes from scrawny to exploding with bright bushy foliage. I've noticed, again, that I've planted too much in each planter box. When I planted the seeds and baby transplants back in March it was hard to imagine that these little plants would grow so big. Kind of like kids, right? My eldest daughter is now a fourth grader. That can't be right, can it? 
Even if you don't have the time or space for your own vegetable garden, a little herb garden can be fun and rewarding. Basil is my favorite herb to grow in the summer. And this traditional Pesto Genovese is the perfect way to celebrate it. CONTINUE READING THIS POST »

Pasta Salad for Kids

This post is sponsored by Horizon Organic. All opinions are my own. Today I'm sharing my kids' favorite pasta salad recipe and a little lunch box inspiration. With the school year coming to a close, I know many of us parents are running out of lunchbox ideas. My creativity and energy in the lunch packing department is definitely waning. I saw a funny meme on Facebook the other day of an end-of-year kids lunch that was basically just a slice of bread. I laughed because I could totally relate. Though we look forward summer vacation, for most of us, it's not the end of early-morning lunch packing. My kids will be home with me most of the summer, but there will still be days that they need lunches for camp, or even packed lunches for the park or backyard picnics. So I wanted to share an easy and fun make-ahead packed lunch idea to simplify our busy lives while making our kids happy. CONTINUE READING THIS POST »

Vegan Paleo Chocolate Chip Cookies

The best vegan and paleo chocolate chip cookies made with natural ingredients like almond flour and coconut oil. These delicious slice-and-bake cookies are a copycat of my favorite Capello's cookies.Chocolate chip cookies have got to be one of the best ideas ever. I cannot resist a chocolate chipper warm from the oven with melty chocolate chunks. And I say chunks, because chunks are so much better than chips. One of my favorite natural vegan and paleo chocolate chip cookies is from Capello's. I buy their cookie dough slice-and-bake logs for special occasions. When I first picked up a package from Whole Foods I could not believe that such a delicious cookie could be made with such beautifully natural ingredients. Since it's on the pricy side, I've been wanting to make my own version at home. So over the past few weeks I've been tinkering with my own copycat Capello's cookie dough recipe. I've made these three times now and think I've gotten them just right. Each time made these Yummy Hubby has asked, "got any more of those cookies?" Which is always the sign of a successful recipe. 
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Watermelon Frosé (Frozen Rosé)

This easy frosé, or frozen rosé wine, is thick, smooth, and refreshing. It gets its sweetness and bright pink color naturally from frozen watermelon. This recipe is easy to make as a virgin watermelon slushie and is perfect for summer gatherings.  With Memorial Day comes the unofficial start of summer. I am definitely getting ready for school to let out in a couple of weeks. Summer produce, warm days, and casual get-togethers with friends and family are a few of my favorite things about summer. Frosé was all the rage last summer and I have an inkling the trend will continue. What is Frosé? It's simply frozen rosé wine. Typically the wine is frozen in ice cube trays and then blended with sugar. This watermelon frosé is made slightly differently, and gets frosty and sweet from frozen watermelon. It will have you saying, "yes way, frosé!" all summer long.

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