THE DOMESTICATED “IT”GIRL

Words By Christina Galioto | March 23 2022

Hi, my name is Christina and I like to party...

HAHA! But really, I do. My love for people and socializing led me to create a series of cookbooks all about seasonal soirees, because there is always something to celebrate.

I am a happily married Mommy of two who loves to cook healthy, seasonal dishes, and celebrate life all year long! Aside from homemaker life; I am also a model, writer, and philanthropist.

I’ve been called “the domesticated it girl”, and it stuck.

Christina Galioto

On my blog and YouTube channel, I share plant-based recipes from my (work in progress) series of entertaining cookbooks, Celebrations by CG.

Celebrations: AT HOME

Celebrations: HOLIDAYS

Celebrations: PARTY TIME

Celebrations: GONE GLOBAL

I also share tips on Mommy life, how to run a smooth household, how to create the life of your dreams, entertaining, to-do lists, and how to do it all with style & grace while having FUN!

I’m here to encourage people to make living an art.

Join me. Let’s become the curators of those special moments in time, we can create magic in our backyards or on our balconies. We’ll prepare fun seasonal spreads and nurture our meaningful relationships. Let’s celebrate it all, enchant each other, and turn the dust of everyday life into a golden haze. xoxo

RADISH CROSTINI WITH CHIVE BUTTER

Radish Crostini with Vegan Chive Butter

This is the kind of recipe you have to try in order to believe. Even if sliced radishes on buttered toast sounds good to you, which it doesn’t to me, you will be amazed at how good it really is. Plus it’s super easy and oh so pretty! No doubt it’ll have guests smiling and snapping pics, destined to become one of your go-to hors d’oeuvres for any cutesy spring gathering. It’s easy to grab and go, but it’s best eaten over a plate or at least a napkin.

INGREDIENTS

1 baguette, sliced into 16 pieces (not French, too small widthwise)

¼ cup olive oil

6 tablespoons vegan butter, softened

2 tablespoons minced fresh chives

Flaky sea salt

18 small & medium radishes, sliced paper thin

½ leomon, for spritzing

Chopped fresh dill or chives, for garnish

Chive flowers, lemon gem marigolds, or other small pastel edible flowers, for garnish

METHOD

Preheat the oven to 350°F. Brush both sides of each crostini with oil and bake, turning once, until golden brown. About 8 minutes. Let cool completely before buttering.

Combine butter and chives in a small bowl and whip with beaters. Spread the butter evenly on crostini’s and sprinkle with salt. Generously top with radish slices, sprinkle chopped dill, then thoughtfully place the edible flowers. Add a spritz of lemon juice and serve immediately!

FENNEL, CELERY, SUNCHOKE & GREEN APPLE SALAD

Fennel, Celery, Sunchoke and Green Apple Salad by Christina Galioto

SERVES 6

Celery and green apple, okay, but raw fennel and sunchoke? Yes. All I can say is, yes. Tossed in a lemony vinaigrette, this salad is crisp and fresh, satisfying and pretty. Sunchokes are also called Jerusalem artichokes, you may have seen them at the market but didn’t give them much thought. They’ve got a mellow, earthy flavor and a texture similar to jicama. I tried a salad like this at a restaurant in Orange County and I’ve been making it ever since. It comes together very easily, (the directions are shorter than this description!), and it’s something you’ll be proud to serve over and over again.

INGREDIENTS

1 bulb fennel, trimmed and thinly sliced, (fronds reserved for garnish)

4 large celery stalks, thinly sliced, ¼ cup inner leaves chopped

1 large sunchoke, peeled and thinly sliced

1 large Granny Smith apple, peeled, cored, and thinly sliced

3 tablespoons plus 1 teaspoon fresh lemon juice

2 tablespoons plus 1 teaspoon Dijon mustard

1 garlic clove, minced

2 teaspoons honey, or agave

¼ cup plus 2 tablespoons extra-virgin olive oil

Coarse salt and freshly ground pepper

½ cup walnuts, toasted, and coarsely chopped

METHOD

Place fennel, celery, sunchoke, and apple in a bowl of cold water. Stir in 1 tablespoon of lemon juice and refrigerate (to crisp them and prevent discoloration).

In another bowl, whisk together remaining 2 tablespoons plus 1 teaspoon lemon juice, the mustard, garlic, and honey. Whisk in oil until emulsified, and season with salt and pepper.

Drain chilled mixture, and dry in a salad spinner or blot with a paper towel; transfer to a serving bowl. Add celery leaves and walnuts. Toss with dressing and garnish with fennel fronds.

TiP: If you can’t find sunchokes, you can substitute with celery root.