copyright 05/25 Maria Liberati. Art of Living Prima Media Inc.
Summer is almost here, and it will be bringing a wave of color—literally! Bold, saturated hues are stealing the spotlight, whether it’s in fashion or food. Picture yourself stepping out in a bright tangerine blouse paired with crisp white denim, accessorized with gold bangles and striking lapis earrings. It’s all about celebrating the vibrancy of the season and leaving behind winter’s chill.
But why stop at fashion? Let’s bring that same energy into the kitchen! Summer’s bounty of Italian vegetables—peppers, squash, eggplants, tomatoes, and zucchini—are ready to brighten up your meals with their reds, greens, yellows.and purples. Not only do they add a pop of color, but they’re bursting with flavor and nutrients, making them perfect for light, satisfying dishes.
One easy way to enjoy the season’s fresh produce? A classic Panzanella Salad! Think of it as a delicious way to use day-old crusty bread, paired with juicy tomatoes, crisp cucumber, and sliced red onion. Tossed in olive oil, balsamic vinegar, and fresh basil, it’s a refreshing alternative to traditional greens.
Looking for a stunning appetizer or Main course.. Try this pizza panzanella salad filled with summer goodness and fresh veggies And for a dessert try this healthier version of tiramisu…because everything tastes better when it’s made with fresh summer flavors.
Healthy Pizza Panzanella Salad
*8 ounces of white bread or ciabatta bread cubed
*1/4 cup olive oil to brush on bread
*16 ounces tomatoes-cherry, grape, plum or on the vine-sliced
*1/2 cup fresh parsley or basil rough chopped
*3 thin slices red onion chopped or sliced thinly
*8 ounces mozzarella sliced or diced or shredded
*1/2 cup black olives
*1 fresh zucchini sliced or cubed
*6 large mushrooms sliced
*Fresh green or red pepper sliced or chopped
*1/4 cup grated or shredded parmigiana reggiano cheese
*2 tablespoons Italian seasoning (OPTIONAL)
*1/4 cup extra virgin olive oil
*3 tablespoons balsamic vinegar
*8 ounces fresh lettuce shredded
Directions:
to make bread cubes, preheat oven to 350. Cut bread into small cubes. Place on parchment paper on cookie sheet. Brush with olive oil and sprinkle with Italian seasoning and Parmigiano Reggiano Cheese. Bake for about 8 minutes or until dried out and crispy.
Dressing- in salad dressing bottle or mason jar add in olive oil, balsamic vinegar, whisk thoroughly. Add in Itailan Seasoning if desired. Set aside
*Place all vegetables, olives, mozzarella in bowl, add in bread cubes sprinkle on parmigiana reggiano. Toss with 1/2 of salad dressing, let marinate.
*Cut lettuce into thin shreds. Arrange on plate, top with marinated veggies and serve on top of shredded lettuce.
Tiramisu
1 low fat or gluten free pound cake or gluten free ladyfingers
16 ounces ricotta cheese
16 ounces vanilla greek yogurt
1 tsp vanilla
3 tablsps cocoa powder for dusting
3 tablespoons coffee
Slice pound cake in half set asideIn bowl place ricotta cheese, yogurt, vanilla flavoring whisk together.
Moisten inside bottom layer with coffee, spread ricotta cream in middle. Place top layer on top. Moisten top with coffee. Spread ricotta cream on top and dust with cocoa.
Place in refrigerator for 30 minutes, then serve.
For more food talk, Listen toThe Maria Liberati show Podcast, anywhere podcasts are heard.
For more recipes get your copy of the Gourmand World Award Winning book The Basic Art of Italian Cooking : Holidays and Special Occasions- 2nd edition
