Maria's Radio Interview: Life Lesson Radio

It’s been a while! I wanted to share a radio interview with Rick Tocquigny, host of Life Lesson radio. I hope you enjoy the interview:

I will be back writing to you about upcoming events and some tasty dishes!

a presto,


Mammaretti for Valentine's Day!

Looking for gift ideas this Valentine’s Day? Give your valentine a break from the typical chocolates and flowers. This year, send Mammaretti by Maria Filice.

 Valentine's Day Mammaretti

These tasty almond cookies come in a gorgeous tin with a personalized card and are made without gluten or dairy. Order at by February 1st for February 14th shipping!

Maria’s “a little of this and that” Chicken Salad


Sometimes the best creation in the kitchen are indeed ‘a little of this and that’ creations.  It’s freedom and  authenticity ….. I prepared a chicken salad exactly this way by adding roasted garlic, chopped almonds, green apple with fresh lime juice, dried cranberries and roasted corn.  Yum……here’s the recipe and hope you enjoy it!

  • 1 roasted chicken – deboned and chopped in small chunks (add both dark and white meat)
  • 1 medium red onion (chopped)
  • 2 carrots (chopped)
  • 4 celery stalks (chopped)
  • 1 cup dried cranberries
  • 1 cup (sliced almonds)
  • 6 garlic cloves (I had them roasting with the chicken)
  • 1 cup of corn (removed from two cobs of corn), boiled
  • 2 granny smith apples (cut in small chunks), add juice of two limes (prevents apple from browning), ps I ran out of lemons and substituted with limes

Dressing:  1/4 cup of each brown mustard and yellow mustard, 1/2 cup sour cream, 1/2 cup of mayonnaise, 1 tbsp. maple syrup or honey, 1/4 cup of extra virgin olive oil, drizzle of balsamic vinegar, pinch of red chilli flakes,  roasted garlic, salt and pepper (to taste).

In a large bowl, add chicken, red onion, carrots, celery, cranberries, almonds, corn and applies (including juice).  Add dressing and mix.

Serve with nachos, salad, your favorite crusty bread or your favorite fork!  Serve with plain toasted waffles and crisp bacon, tomato and lettuce:  BLTW

a presto,



Grilled Zucchini Salad


What’s not to love about grilled zucchini with fresh mint and a drizzle of a finishing  Blackberry Ginger Balsamic Vinegar from the Olive Oil Emporium.

Depending on how you cut (ie. thickness) will depend how long the zucchini cook.  For this salad, I cut the them on an angel (thin cut).  I cooked on my stove top grill pan (medium-high).  Spray the grill with your favorite cooking spray.  Turn the zucchini (one minute on each side) and place in a platter.

Spices:  Add salt, red chili flakes, one clove garlic (thinly sliced), chopped fresh mint.  Add extra virgin olive oil and a drizzle of Blackberry Ginger Balsamic Vinegar.

The perfect side with your favorite cheese, fish or meat.  Takes 10 minutes from prep, prepare, place in platter with crusty pane!

ps – Call Andy about the perfect olive oil pairing when you contact him at 416 902 9060 (they ship to Canada and the USA).  Tell him Maria sent you!

a presto,


Tuscan Bread Salad

bread salad

A different way to serve a sandwich or salad – Tuscan Bread Salad made with leftover day old bread.  What I love about this salad, is how you turn day old bread into a salad with a few of your favorite vegetable toppings.  Beware:  if you use fresh bread, the bread becomes soggy!  If you don’t have day old bread, you can cheat by toasting cubed bread in the oven.

There are a lot of variations of this salad – here’s one of my favorites:  leftover roasted peppers, roasted artichokes, roasted garlic, pitted olives, fresh tomatoes and fresh chopped basil.  Measure 1/2 cup of each of the toppings to five cups of cubed bread.  Drizzle your favorite extra virgin olive oil, salt and pepper to taste.

A perfect vegan and vegetarian salad ….

a presto,