July: the Sun, the Sea or the City… Open Celery!

Summer has finally arrived, and the question is: what can we pick for July, the sun, the sea or the city… Open Celery!

Welcome to Open Celery! our monthly newsletter. A four-handed gourmet adventure dedicated to Plant-Based Recipes, Cooking Insights, and Stories… Made in Italy! 🇮🇹
Open Celery! is the fruit (veggie and dessert) of the collaboration between Simona (Personal Chef) and Orsola (Gourmet Traveler+)… Published in Italian (as Apriti Sedano!) and English, here’s happily edited and translated by Orsola (aka ockstyle) 😀

Per la versione italiana, cliccate qui 👉Apriti Sedano! Newsletter

This season is all about spending more time outdoors, enjoying a stress-free routine (likely), relaxing (hopefully), sleeping in late (possibly), and catching up with friends and family: life seems so… deceptively simple, doesn’t it!

Let’s not forget the long days, the scorching sun, and the heat and molten asphalt for those in the city. And should we talk about food? At most we can talk about thirst-quenching fresh fruit, water, and a cold beer after work (or a kombucha fizz): the most refreshing things in life… An ode to simplicity and the pleasures that make life so wonderful 😉

In the meantime…

Our Simona (the Traveling Chef) this time sets off in the direction of Carloforte via central Sardinia, without a fixed plan (as usual). But this time she has a brand new refrigerator and a cooker that works better than the previous one!
Orsola is back from New York (from New York intense heat to the Roman one)… She tells us about a wall on the HighLine Park in Chelsea… and her witty version of Panzanella made by shopping at Union Square Farmer Market.

The recipes’ corner

About food. We could talk about ‘survival’ tips while waiting for vacations, or a kind of ‘consolation’ if you have already had one. In any case, we got to have something to eat, shall we?

Remember to check the seasonal fruits & veggies for recipes that require as little cooking as possible, like ‘Pinzimonio’ [pin-zi-mò-nio] a great way to start a meal. It consists of a simple condiment – made of oil, black pepper and salt – in which to dip raw vegetables; a typical Tuscany/Italian way to eat more greens. Needless to say, variations on the theme are abundant, from crunchy vegetables (such as celery, artichokes, radishes etc) to seasoning with or without spices or chili peppers… you name it!

Here’s our stories and recipes:

An Ode to Pinzimonio (and Panzanella Salad)
The Panzanella Newyorkese Salad
The Ultimate Veggie Mayo: La Majonesa

For more recipes, books to read, and some unsolicited advices…
Keep reading on Substack…

More from Appetibilis’ Plant Based Recipes Collection

ockstyle

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.