From Open Celery! Happy Birthday ‘Apriti Sedano!’ Newsletter. We’ve reached a major milestone, a solar return closing a cycle and marking one year since its launch. Excellent reason to celebrate 🥂 Champagne or Prosecco?
Welcome to Open Celery! (Apriti Sedano!) our midmonth newsletter. A four-handed gourmet adventure dedicated to plant-based recipes, stories and ‘spontaneous’ advice… made in Italy 🇮🇹 The fruit (veggie and dessert) of the collaboration between Simona (Personal Chef) and Orsola (Gourmet Traveler+)
Published in Italian (on ottimoblog.com) and English (on appetibilis.net, here happily edited and translated by Orsola). At some point, we’d like to have it as podcast as well 😀
(Cliccate qui per “Apriti Sedano!” in italiano)
Every month is special. Each one has its own unique moment linked to our beautiful planet, the seasons that bring us specific vegetables or fruits, and the holidays… with each day revealing something new!
It’s a great time to reflect on our lives, our travels, our work – which often takes place during other people’s holidays – but that’s just how life goes, isn’t it!?
In a word, it’s November! We start preparing for the festivities (Thanksgiving), fastly moving toward the December holidays cycle. As Christmas approaches (so do Hanukkah, Kwanzaa, New Year’s Eve). It is really exciting, since the Holiday Season are intrinsically linked to birth… It’s all about new beginnings!
For us, too, it is a new beginning, with new paths and many new ‘Apriti Sedano!’ stories, which we hope you’ll enjoy as much as we do. We’re looking forward to sharing more ‘good’ news, both culinary and otherwise.
“New Year, New Feels, New Chances, Same Dreams, Fresh Starts.”
Atticus Poetry
What we love this November
Ah, November! The month of passage that takes us towards winter. The month in which pumpkins, cabbage, radicchio, broccoli, even Jerusalem artichokes and celeriac make their overbearing appearance… “they were all there stand-by, waiting!”
Here’s a couple of delicious recipes with Celeriac.
- The first is the Beer-battered Celeriac Scaloppine (Escalopes) – oh yeah, some original vegetable escalopes 😋 Happy times!
- The second is a one-of recipe (made with leftovers). The Coconut Yogurt Mashed Potato, where celeriac can make a big difference, flavorwise and with calories count.
An then come the mushrooms! This is the season for Porcini, Chanterelles and many more. We can really interpret them in many ways, although the one that immediately comes to mind is the magic pairing with polenta… Check these out!
- Polenta and mushrooms, not just any polenta—it’s an appetizer version. Deliciously Très chic!
- We’ve paired it with our own take on the Bloody Mary which, virgin or not, is a great cocktail to sip while eating. Our is plant-based and gluten-free; also with an autumn-winter variation… In Italy we love tomato with polenta 🙃
It’s also time for Fennel, the unsung hero of the autumn-winter season, just start by using it raw (which is so good for us). Here are two salads, where crisp and crunch are in harmony 😋
- The first is a Fennel and orange salad with a few Taggiasca olives to go with it… translation in progress.
- The second recipe is more of a broad guide on how to make a colorful crunchy salad. Here’s our Coleslaw with an Italian Twist.
In any case, there are no fixed rules. Let’s just apply an easy and fun approach to incorporate a variety of seasonal vegetables into our daily diet… ‘Eat the rainbow’ they say!
New Resolutions and Goals for Apriti Sedano!
Regarding the new resolutions and goals for Apriti Sedano! We’ve got some exciting news to share with y’all!
It’s our solar return, which means we get to start our New Year’s resolutions right away… and got some big plans!
![Open Celery! is one year old... Happy Birthday ‘Apriti Sedano!’ Newsletter | November 2024 | New Resolutions/Goals [banner]](https://i0.wp.com/appetibilis.net/wp-content/uploads/2024/11/11-Apriti-sedano-Open-Celery-EN-November-2024-.-New-Years-Resolutions-banner.jpg?resize=900%2C300&ssl=1)
- We’re going to finish our book as soon as we can (it’s about time!). Yes, we’re writing a book ✍️
- And, we’re planning to debut the ‘Apriti Sedano! Podcast’. It’s been a dream of ours for sometime, and we can’t wait to share it with you!
In the meantime…
Just in case you’re looking into some healthy(ish), delicious food (autumn-winter season is packed with super foods too), here’s our Plant-Based Recipes Collection
And… Happy November! With our Best Wishes for Happy & Healthy Times ahead! And lots of love to spread and receive here and there without any reserve…
November is a great month to start listing New Resolutions/Goals 🥳
Yours, Simona and Orsola
P.S. Champagne or Prosecco?
About Champagne or Prosecco. You might think you have to choose, but you don’t. We’ll have them both!
🥂 Cheers and Happy Birthday ‘Apriti Sedano!’ Newsletter!
Disclaimer
Please note that the infos included in this post are intended solely for an audience of legal drinking age.
- Don’t drink if you’re not of legal age.
- Never drink and drive.
Interesting Links
Qui trovate la versione italiana di Buon Compleanno, “Apriti Sedano” compie 1 anno! 🧁
More Plant-Based Recipes
I’m an Italian gluten-free Gourmet Traveler+ and a passionate storyteller, writing in English and Italian. Fluently speaking (eating and dreaming) in Italian, English, French, and Russian. When I’m not writing, I cook and test recipes for special diets, and photograph (also on film). Not necessarily in that order. — / — Sono una viaggiatrice buongustaia (la Gourmet Traveler+) senza glutine, appassionata narratrice di storie. Scrivo in italiano e inglese, parlo (mangio e sogno) fluentemente in italiano, inglese, francese e russo. Quando non scrivo, cucino, testo ricette dolci e salate per diete speciali, fotografo (anche in pellicola). Non necessariamente in quest’ordine.
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