The weather is getting warmer which is all the reason to start turning your proteins into “salads”. I am quite proud of this one so naturally I had to share with you all. Let’s get into the ultimate tuna salad.

ultimate briney tuna salad

Ingredients

2 cans tuna (I personally think bumblebee is the only option here)

2 carrots, diced

3 celery ribs, diced

½ red onion, diced

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I grew up around it, my grandparents are from Italy. My Nonna could outcook most restaurants without even trying. So when I finally got to Italy, I wasn’t expecting to be shocked…

But I was.

Not always in the way you’d think.

Some of the best things I ate were on the street, standing up, for a few euros. And some of the most hyped places? Not as life-changing as I imagined.

So here’s my honest, unfiltered guide to eating (and living) my way through Rome, Florence, Venice, and Bologna, what I loved, what surprised me, and what I’m still thinking about.

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Rome: where I tried to “live like a local”

We spent the most time in Rome, and this is where we really leaned into the idea of living, not just visiting.

Morning cappuccinos. Late-night pasta. Spritzes in busy piazzas. Repeating the same café until they knew us.

I would be lying if I said I don’t miss this way of life. Italians truly know how to live life not let life live them. Does that even make sense? Idk. But what I am trying to say is, Italians work to live and us Americans live to work. Let that sink in :)

where to stay

We stayed in Trastevere, and if you want energy, this is your place.

It’s lively, packed with restaurants and bars, and there is always something happening. We loved it, but I won’t lie, it gets loud. I’m an in bed by 9pm typa girl, and here that was just impossible. But blasting some white noise and putting a fan on almost did the trick!

If I went back? I’d probably try Prati. It felt quieter, more local, still beautiful, just a little more relaxed. But, Prati is a little bit more outside of the heart of Rome, so if you're up for a bit of a walk you will be perfectly fine in Prati.

what to eat in Rome

Rome is simple food done perfectly. No fluff.

• Carbonara

• Amatriciana

• Cacio e Pepe

• Roman artichokes

And then there’s the street food…

Supplì. Trapizzino. Panini.
This is where things got dangerous ;)

where I actually ate (and LOVED)

my daily ritual

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That being said, we were craving a home cooked meal. the food in Italy is so so good, but sometimes nothing is better than smelling the aromas of food cooking in a space that is yours. and for me, I genuinely love cooking so much so I had to do this to fill my own soul as well.

Italy has been amazing and I can not wait to share all the recs and my itinerary with you all, but for now I am going to enjoy myself here for the next few days and will be back to regularly scheduled programming ASAP!

let’s get into the recipe shall we?

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quick & easy ragu

what you’re going to need:

2 carrots, diced

1 bulb fennel, diced

1 onion, diced

you want to make sure the carrot, fennel & onions are diced to the same size

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wait, is everyone here familiar with the term, “bro meal”? if not, let me explain.

bro meal = chicken or beef over rice

typically ground beef and rice or chicken and rice. some guys (and girls) eat these types of meals to get in more protein and to maintain a super clean diet. it’s a very simple way to eat healthy without having to always think about what to have for dinner.

so I am here, of course, to help you elevate simple meals. let’s elevate the bro meal together.

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the “bro meal” method

the protein

your choice of:

chicken breast (higher in protein)

chicken thigh (not as high in protein)

ground beef

steak

rotisserie chicken (to make things even easier)

the marinade

think, salad dressing

citrus+olive oil+aromatics+herbs+salt+pepper

you could even add dijon or other types of mustard as a binder. soy sauce for a more umami flavor. the marinade is your place to get creative!

the carb

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As always, I share everything from groceries, to prep time, order of operations and execution. Just as I do for my clients - I relay to you all so your week could be just a little bit easier.

The Menu

1. My viral salmon bowls

2. Carne asada street tacos

3. The TikTok ground beef, hot honey & cottage cheese bowls

The Groceries

designed to copy & paste.

For the salmon bowls

1.5 lb salmon (if your grocery store does it, ask them to remove the skin!)

Persian cucumbers

carrots

avocados

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my clients requested specific toppings, but I would typically go for a few different ones so we will talk about it. let’s get into the recipe!

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the marinade

very important step here, read carefully. and for all my people who get pressed about things not being authentic, i’m sorry this is how I make it and it tastes DIVINE!!!

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maybe i’ll rent an air bnb somewhere around here and film a bunch of fun cooking videos in a gorgeous kitchen?

maybe i’ll go visit my bestie friend in California?

arizona?

europeeee?! no, too far and last minute.

anyways, i’m going to Italy in 3 days. and yes i’m literally insane. and I wanted to document this all for you & gather the best itinerary full of the yummiest foods and relay all of that information back to you.

the itinerary

So there is none. at least not yet. That’s where I need all of your help!

3 cities, 12 days

my first stop is Rome. second Florence (with a day trip to Tuscany for a wine tour obvi!). third is Venice. and back to Rome for the rest of trip.

I’ve been thinking maybe I will do a day trip from Rome somewhere unique, I just do not know where…so if I have any travel gurus reading this, please leave a comment!! it would be greatly appreciated.

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are you not stressed out?!?

yes, yes I am. but I think I function the best off of chaos and stress. which I think may be a little unhealthy to admit…but what can I say I crave chaos.

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Today I am celebrating with some friends I was scrambling on what to make to bring over to their house, but these are so cute and green the perfect finger food to bring to your festivities this weekend! Let’s get into it.

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Turkey Pesto Pinwheels

Ingredients:

10” spinach tortillas

1/4 cup pesto (homemade or store bought)

8 oz softened cream cheese

honey turkey (sliced thin)

1/4” provolone (sliced thin)

fresh spinach

toothpicks

Method:

1. Make your pesto if making homemade

2. in a bowl mix softened cream cheese and pesto

3. on the tortilla, spread a nice layer of your pesto mixture. add 3-4 slices of turkey, 3-4 slices of provolone & a handful of spinach

4. roll up the pinwheel as tight as you could

5. add toothpicks across the pinwheel marking where you are going to cut the wheels like so

   

   6. slice the pinwheels into 1” thick wheels & make your friends happy!

I hope everyone has the best weekend celebrating!! These pinwheels is what my friends and I will be enjoying this afternoon, tag me if you are too!!

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xx,

Julia <3

socials @parsleyandprosecco

Let’s get into the recipe.

One baking sheet, 35 minutes, perfection.

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the perfect green beans

ingredients:

12 oz green beans

2 tbs evoo

1 lemon, the juice & the zest

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This week’s plan leans into a few of my forever favorites: crispy chicken cutlets, bright lemon chicken thighs, and a simple pasta that confirms garlic, olive oil, and cheese are literally all you need in this life.

Like always, the meals share ingredients, prep steps, and oven time so you can cook everything in one efficient block and enjoy it all week.

This Week’s Menu

Lemon Chicken Thighs
with roasted baby potatoes & French-style green beans

Spaghetti Aglio e Olio
garlic, olive oil, parsley & pecorino

Chicken Cutlets
served over arugula with balsamic shallot vinaigrette

Three meals. Shared ingredients. One prep session. Your life, made easier.

The First Step: Groceries

This list includes everything needed for all three meals.

Chef rule of thumb: plan ~½ lb protein per person per meal.

Grocery List

Proteins

Chicken breasts (1.5 lb)

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Here is how to make it:

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Ingredients:

2 lb boneless skinless chicken thighs

juice from 2 lemons

3 tbs EVOO

1 tbs tarragon, minced

1 tbs parsley, minced

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I made homemade French fries, but honestly…frozen is just as good sorry not sorry. the amount of work and time homemade French fries take is a bit excessive, so I give you all the frozen French fry pass (or pick up fries from McDonald’s and call it a day).

the key to getting the most perfect crust on your steak is salting the steak up to 24 hours before. this is called a dry brine. the salt pulls all the moisture out of the steak, but it does not leave it dry - it actually aids in tenderization. I’ve been reading this amazing book that has taught me so much about that wonders that salt does. it’s a great read for anyone that loves to cook and wants to learn more about it, I like to say it’s "culinary school in writing”.

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what kind of steak should I buy?

I love both rib-eye and NY strip. I’ve recently been choosing NY strip because of its fat to meat ratio, the marbling helps the steak not to burn and develop a great crust. I adore rib-eye, but I prefer it on the grill.

my steak is always over done!! help!

been there too my friend. cooking steak is a skill, but once you develop this skill - you will find yourself opting to make steak at home rather than get it in the restaurant yes it’s usually better at home.

the steak finger test works wonders. when your hand is fully open - the muscle under your thumb is the least firm, and as you meet your thumb to each finger - that muscle will get firmer and firmer. I’ve attached an image below for a better description.

A breakdown of timing for cooking steak:

for a rare steak typically 3 minutes on each side will yield a pretty rare piece of meat (keep in mind the thickness of your meat, and use the finger test)

for a medium rare steak typically 3.5 minutes on each side.

for a medium steak ~ 4 mins per side.

medium well ~ 4.5 mins per side.

I think you get the gist. and if you want to know how long to cook your steak to reach well done, we have other things to talk about.

Let’s get into how I created this wonderful meal:

the mise en place

a crucial step for pan sauces, because everything happens very quickly.

what you’re going to need:

2 tbs white miso paste

a few sprigs of fresh thyme

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Growing up with two working parents that somehow managed to put dinner on the table ever. single. night. this was something that was often prepared. it’s light, and full of garlic & oil so honestly, need I say more.

Often this dish is prepared on the side of some crispy & golden chicken cutlets!

I made this dish for my clients a few weeks back, and they told me that they could not stop thinking about it. therefore, this has been added to the rotation.

Let’s get into the recipe!

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Spaghetti Aglio e Olio aka spaghetti with garlic and oil

Ingredients:

1/2 lb spaghetti

6-8 cloves of garlic, sliced thinly

Optional: red pepper flakes or Calabrian chili

1/2 cup good quality extra virgin olive oil

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As a private chef, I design menus with intention. Every plan focuses on meals that reheat beautifully, share smart ingredient overlap, and use efficient techniques, all while keeping your time in mind. I love cooking, but I don’t believe anyone needs to spend hours in the kitchen for a single weeknight meal. These guides reflect the same streamlined systems I use for my private clients, now tailored for your home kitchen.

Below you’ll find the full game plan: grocery list, order of operations, and recipes…all designed to be completed in under three hours.

Happy cooking!

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This Week’s Menu

Pasta with Broccoli
salty, garlicy, easy, perfect & DELICIOUS!

Balsamic Chicken Thighs
this is my go to recipe, every single time. never fails.

15 min Beef Stir Fry
the easiest, most tasty & meal prep friendly meal there ever was!

All three meals share ingredients, oven time, and prep steps…which is the entire point.

The First Step: Groceries

This list includes everything you need for all three meals.
Quantities will scale depending on how many people you’re feeding.

Chef rule of thumb: plan ~½ lb protein per person per meal.

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it all happens really quick, so be sure to have everything prepped before you start cooking because once the pan is hot everything starts to happen and there is no time to think about chopping.

stir-frying is simple…

you start by stir-frying your veg, I used red bell pepper, broccoli, carrots, and green onion. you then stir-fry your beef in the same pan, then add the sauce and let everyone get to know each other. Let’s get into the recipe.

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Ingredients

velvetizing the beef:

I promise it’s simple…and do NOT skip this step!

1.5 lb sirloin steak, cut into thin strips against the grain

3 tbs corn starch

1 tbs baking soda

1 tbs soy sauce

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Ingredients:

1 lb farfalle pasta

2 crowns of broccoli (broken into florets)

5-8 cloves of garlic, sliced

1/4 cup EVOO

1/4 cup pecorino romano

salt

reserved pasta water

Method:

1. In a large pot, boil about 7 cups of water

2. Once water is boiling, add broccoli

3. Let broccoli boil for about 8 minutes

4. Once broccoli is tender, remove and set aside

5. To the same pot of boiling water, add a handful of salt & your pasta

6. Let the pasta cook as directed on the box

7. Reserve 1/2 cup of pasta water

8. Fry off your garlic, keep an eye on it & do not let it burn!!

9. Strain pasta, add sautéed garlic with oil & broccoli to the pasta along with a splash of the pasta water

10. Let all the flavors get to know each other over low heat for 3-5 minutes

11. Kill the heat, add cheese with another splash of pasta water and mix

12. Optional: add some fresh lemon juice to brighten up the dish

13. Enjoy!

xx,

Julia <3

socials @parsleyandprosecco

what cut of steak should I buy?

I always opt for a NY strip or a rib eye. I have recently been loving New York strips, they have great marbling and are less fatty than a rib eye.

I also always try to choose a thicker cut of steak, ideally 3/4”-1” thick.

every time I cook steak it sticks to the pan…

you need to heat up your pan until it is ripping hot. cooking steaks inside will cause your kitchen to become very smokey, but that’s the beauty of it right lol. I always open a window or a door to allow for some airflow in my kitchen.

let your steaks sit out at room temperature for at least an hour before cooking.

pat steaks dry right before searing, any moisture will cause extra smoke & an uneven sear.

salt your steaks a few hours prior if possible, this draws out all the moisture from the steak giving you a super tender steak with a gorgeous sear.

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my steak method:

what you need

1 steak (rib-eye or New York strip)

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let’s get right into the recipe:

Ingredients:

1. 2 lb baby red potatoes

2. ¾ lb string beans, trimmed

3. ½ red onion, very thinly sliced

4. Juice & zest of 1 lemon

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I started making this for my friends in college to bring that sense of home for all of us. And this meal truly made me realize how much I love cooking and bringing people together through my food.

I had the joy to spend the past few days with my grandma in Florida, and made sauce with her start to finish. This was the first time I really payed attention, took notes and understood the full process from her perspective. That being the case, I am here to share with you exactly how Nonna makes the most perfect Sunday sauce.

Because we are never going to go hungry at Nonna’s.

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what’s included?

Sunday sauce is like a blank canvas, the more you add the more flavor there will be. he here is all the different types of meats you could add:

1. meatballs

2. ribs

3. braciola

4. sausage

5. chuck

6. hot Italian peppers (if you like spicy)

the breakdown…

people often look at the final product of meals and think, “wow that looks so good, but I could never make that”. not true! if you breakdown the meal into a few simple steps, it is a lot more approachable. let’s do it together.

step 1: the sauce

always use san Marzano tomatoes, these are the best and they are nice and sweet.

onion, garlic, basil, white wine (or vermouth). that is it!

start by sautéing your onions in extra virgin olive oil, once translucent, add in garlic. sauté until fragrant about 5 minutes, then add in basil. deglaze with white wine. let the wine cook off for another 5 minutes, then add blended tomatoes.

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Let’s get right into the recipe!

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Ingredients

• 2 lb ground meat (85/15 ground beef & ground pork)

• 2 cups breadcrumbs (using stale bread, crust removed is ideal for this)

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