summer

Summer Bruschetta

Summer Bruschetta

Summer Bruschetta

Here is an extremely easy recipe packed with summer love! 

Serves: 1 person

Prep time: 5 minutes

Cooking time: 10-15 minutes

Ingredients: 

1/2 small onion, thinly sliced

100g cherry tomatoes, halved

2 small sun-dried tomatoes, thinly sliced

1/2 can (200g) cannellini beans

1/2 tsp chili flakes *optional

1/2 tsp paprika 

1/2 tsp dried oregano 

150g tomato sauce (a little over a cup)

1/3 cup water

1 garlic, halved

extra-virgin olive oil

For garnishing: 

1 small radish, thinly sliced 

dried oregano

1 tsp parsley pesto *optional 

1 egg, sunny side up *optional 

extra-virgin olive oil

Instructions: 

  1. Preheat a frying pan with a drizzle of olive oil on medium heat, cook the onion for a few minutes until they turn translucent.

  2. Add the cherry tomatoes, sun-dried tomatoes, chili flakes, dried oregano, and paprika, cook for about 5 minutes then add the tomato sauce. Season and add a splash of water if the sauce is too thick. Simmer on low heat with a lid for about 5 minutes.

  3. Stir in the cannellini beans and cook for a couple more minutes. Turn off the fire and set aside.

  4. Use the halved garlic to rub one side of the toast and pile the cooked beans on top.

  5. Garnish with your favorite toppings and serve. If you are a vegan, you can opt out of the egg.

Summer Bruschetta

Summer Bruschetta

Summer Bruschetta

Summer Bruschetta

Summer Salad in a Jar

"Summer Salad in a Jar" was a team project I've recently done with Marika Elefante and Giulia Revolo.  This cookout salad will be my best buddy this summer.  It's so easy to make, so delicious to taste, and most of all, so healthy for us.  

Recipe by health food chef- Marika Elefante   

Photo Styling by Giulia Revolo

Linens provided by Society Limonta 

Photos by me

Summer Salad in a Jar 

Summer Salad in a Jar 

Serves: 2 persons

Prep time: 10-15 mins

Cooking time: 10 mins

Ingredients: 

For the salad:

200g watermelon, deseeded and cut into small cubes

100g feta, cut into small cube

200g cooked quinoa, well drained

1 tsp lemon juice

1 tsp chopped spring onion

1/2 -1 tsp dried oregano

1 handful arugula

extra-virgin olive oil

For the pesto: 

35g arugula

20g pistachio

20g feta

2g spring onion

25g extra-virgin olive oil

1 pinch of black pepper

1 ice-cube

To make the pesto: Put everything in a blender and blend until smooth. 

Instructions for the salad jar:

  1. Season the watermelon cubes that are placed in a kitchen strainer with 1tsp extra-virgin olive oil, 1tsp chopped spring onion and a pinch of salt. Allow the excess watermelon juice drain out of the watermelon cubes.  (tips: this avoids the salad to become too watery)
  2. Season the feta with 1tsp lemon juice, dried oregano, and a drizzle of extra-virgin olive oil.
  3. Mix the well drained and cooked quinoa with the arugula pesto.  
  4. Get two 500ml glass jar and start assembling from the bottom in such order: watermelon cubes, feta, quinoa, and arugula. This salad is ready to go and best to be eaten within the same day.  Enjoy! 
Summer Salad in a Jar - Recipe by health food chef-  Marika Elefante  ; Photo Styling by  Giulia Revolo  ; Linens provided by  Society Limonta  ; Photo by  me

Summer Salad in a Jar - Recipe by health food chef- Marika Elefante ; Photo Styling by Giulia Revolo ; Linens provided by Society Limonta ; Photo by me

Summer Salad in a Jar - Recipe by health food chef-  Marika Elefante  ; Photo Styling by  Giulia Revolo  ; Linens provided by  Society Limonta  ; Photo by  me

Summer Salad in a Jar - Recipe by health food chef- Marika Elefante ; Photo Styling by Giulia Revolo ; Linens provided by Society Limonta ; Photo by me