Jun 29

The Lunch Box network is on its way together with many interesting recipes fo rall sorts of occasions. Giulia send us the very new look of an old-fashioned lunchbox, a thermal one and her special recipe. Giulia is the new contributor of CIBO…

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Jun 22

5 large, ripe nectarines
2 tbsp. vegetable oil
2 tbsp. sugar, plus extra
1⁄4 c. strawberries, washed and hulled
1⁄2 lemon, juice only
fresh basil leaves for garnish

1. Preheat a grill or grill pan over medium-low heat. Cut 4 of the nectarines in 1⁄2 and remove the pits. Brush the nectarine halves with the oil and sprinkle the cut side with 1 tbsp. of sugar. Place them on the grill, cut side down, and grill for 2 minutes. Turn them over and grill another 2 to 3 minutes, or until they are tender. 2. Meanwhile, bring a saucepan of water to a boil. Add the remaining nectarine and cook for 30 seconds, or until the skin begins to loosen. Remove and transfer it into a bowl of ice water. 3. When cool, drain, peel and discard the skin. Cut the nectarine in 1⁄2 and remove the pit. Roughly chop the nectarine and transfer it to a blender. 4. Roughly chop the strawberries and add them to the blender, along with the remaining tbsp. of sugar, lemon juice and 1 tbsp. of water. Purée until smooth, adding more water if necessary. Taste, and add more sugar if desired. 5. Arrange the grilled nectarines on a platter, cut side up. To serve, drizzle with the berry-nectarine purée and garnish with basil. Serves 4

Replace: strawberries with raspberries
Replace: basil with mint

Light to medium-bodied white wine, such as Soave

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Jun 15

1 papaya
4 kiwi
1 lime, juice only

1. Slice the papaya in 1⁄2, remove the seeds with a spoon and discard. Set the papaya halves aside. 2. Peel the kiwi and dice. 3. Place the kiwi pieces into the papaya halves and drizzle with the lime juice. Serves 4

Replace: papaya with mango
Remove: lime with lemon juice

Sparkling white wine, such as Spumante d’Asti

Jun 8

3 zucchini
10 mint leaves
1 clove garlic
1 lemon, juice only
1⁄2 tsp. hot red pepper flakes
salt
1 tomato, sliced for garnish

1. Slice the zucchini into rounds, reserving 4 thin slices for garnish. 2. In a food processor, combine the zucchini rounds, mint leaves, garlic and lemon juice. Season with salt and the hot red pepper flakes and purée until smooth. 3. Chill for 25 minutes or until needed. Serve in decorative glasses garnished with a slice of zucchini and tomato. Serves 4

Replace: hot red pepper flakes with freshly ground peppe

Light to medium-bodied white wine, such as Pinot Grigio

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