Celebrity Chef/Award Winning Author Maria Liberati shares tips on cooking with the colorful bounty of the summer.
Saturated hues and
bold color blocking are a dominant fashion trend for summer 2011.
Fashion is celebrating the vibrancy that the season has to offer in
their clothing and accessories. From a tangerine colored blouse
paired with white denim cropped pants, to gold bangles and lapis
colored earrings, the last few echoes of winter’s reign are nowhere
to be found in the latest summer trends.
Take a nod from
fashion and incorporate fun exotic colors into your cuisine this
summer. A surplus of seasonal Italian vegetables such as peppers,
squash, eggplants, tomatoes and zucchini should be readily available.
Vibrant reds, greens, yellows and purples will transform your
cooking into visual and delicious delights. Loaded with flavor and
nutrients, Italian summer vegetables are wonderful for lighter yet
flavorful options that allow you to feel guilt-free and satisfied.
Take advantage of
the variety of summer vegetables by incorporating them into a simple
Panzanella Salad. An Italian chopped vegetable salad is an
easy and fresh alternative to a traditional greens salad. Basic
Panzanella salad uses chopped tomatoes and any vegetables you may
have at hand like peppers, olives or zucchini, lightly tossed with
balsamic vinegar and olive oil. You can add your favorite day-old
crusty bread and add mozzarella for more heartiness, season with
basil for added flavor.
For an appealing
appetizer, bake stuffed Italian peppers or tomatoes with breadcrumbs,
mozzarella, and oregano. For more ideas, replace hearty meat dishes
by making eggplant parmigiano with a fresh tomato sauce. Or make
your own pizza with fresh sauce and top with ripe peppers and
zucchini. Experiment with these summer vegetables by grilling, baking
or frying and experience their unique flavors for yourself. Whether
you go out and buy yourself a chic colorful blouse, or make a bright
Italian dish, allow yourself to be inspired by the beauty of the warm
summer months to come.
Published in: Cooking