Monthly Archives: July 2012
July 31, 2012
To kick off the start of the Canoe/Kayak events we have made Olympic Zucchini Canoes. Enjoy these delicious appetizers while watching the races this evening.
Olympic Zucchini Canoes
Fontina or Mozzarella Cheese
Fresh Basil (1 bunch)
1/4 c. Grated Parmesan
1 c. Bread Crumbs
2 Cloves of Garlic
Lucero Basil Olive Oil
Salt & Pepper
1. Cut the zucchini in half lengthwise and trim a little off the bottom so they fit in a glass baking dish.
2. Scoop out the center where the seeds are with a spoon.
3. Combine crushed garlic, olive oil, salt and pepper in a dish, then brush surface of the zucchini with mixture.
4. Halve grape tomatoes and arrange inside hulled zucchini, sprinkle with bread crumbs and bake in a 350 degree oven for about 30 minutes.
5. Remove and place diced fontina or mozzarella in between the tomatoes.
6. Place them back in the oven, but now under the broiler until golden and bubbling.
July 24, 2012
With the Gilroy Garlic Festival just two days away what could be more appropriate than a recipe that incorporates lots and lots of garlic. We were inspired to post this recipe when one of our team members brought this to a pot luck. Not only does it use fresh garlic and garlic salt, but it also incorporates our Lucero Garlic infused Olive Oil, mmmm... delicious. You're going to have a hard time sharing these little guys!
Aly’s Chili Garlic Edamame
1 lb Edamame (fresh or frozen)
1 Tbsp Lucero Garlic infused Olive Oil
1 clove of garlic
1 tsp Lucero Garlic infused Olive Oil
½ Tbsp Chili Powder
½ Tbsp Garlic Salt
1. To prepare: Bring a large pot of water to boil.
2. Add a pinch of salt and 1 Tbsp Lucero Garlic Olive Oil.
3. Add edamame and boil until tender (about 6minutes).
4. Drain edamame and move to a large bowl.
5. Add the remaining Lucero Garlic Olive Oil, minced fresh garlic, chili powder, and garlic salt to bowl.
6. Mix to coat.
7. Serve warm or cold. Will keep in the fridge up to 5days.
July 17, 2012
Last week our olive oil and fig balsamic were featured on an episode of Chef Tess Bakeresse. Watch the video for a guided tutorial: http://www.youtube.com/watch?v=T61CqQtL6n0&feature=plcp
Quinoa Pistachio and Herb Salad with Feta and Olive Oil
4 cups cooked quinoa (about 1 cup uncooked)
1T fresh chopped Rosemary
1/3 cup fresh chopped basil
1 clove fresh pressed garlic
1/3 cup of Lucero Olive Oil of your choice
2T Lucero Fig Balsamic or balsamic vinegar of your choice
1/2 cup coarsely chopped toasted pistachio
1/2 cup feta cheese (or Gorgonzola cheese works)
½ cup chopped red bell pepper
Zest of one lemon
1 tsp Chef Tess Romantic Italian Seasoning
July 10, 2012
In keeping with the Patriotic feel of July, we bring you our mouthwatering summer corn! What's more American than corn on the cob? Nothing comes to mind here at Lucero. Enjoy this corn on the BBQ or roasted in the oven. Enjoy!
Lucero Summer Corn
Prep time: 5mins Total time: 15mins
Makes 4 servings
4 medium ears of corn
1/4 tsp. salt
2 tsp. finely chopped fresh cilantro
1 Tbsp. Lucero Olive Oil (choose your favorite, we like Anthony's Blend)
1/4 tsp. ground cumin
1/8 tsp. garlic powder
1/8 tsp. chili powder
1/8 tsp. ground red pepper (red pepper flakes work too)
1. Heat grill. Carefully brush grill rack with canola oil. Brush corn with olive oil sprinkle with a pinch of salt and pepper. Place corn directly on grill over medium-high heat. Cover grill; cook 8 to 10 minutes, turning occasionally, until lightly browned on all sides.
2. While corn is cooking, in a small bowl, mix together salt and cilantro. Put this aside for later.
3. In an small, nonstick skillet, saute olive oil and cumin, over medium heat until fragrant; about 30 seconds. Stir frequently. Add in garlic powder, chili powder, and red pepper. Remove from heat.
July 9, 2012
This All-American dish was created by one of our fans. She used not 1, not 2, but 3 Lucero products. Right on Fran Crosby!
1 C. Lucero Heritage Blend Olives halved
1 C. Celery
1/2 C. Onions (green are pretty)
1 C. Bell peppers (can use green, red, yellow or orange)
1/4 C. shredded Carrots
2 C. cherry, grape or pear tomatoes cut in 1/2
1/2 C. Zucchini - sliced
(If you like spicy: add crushed red pepper or jalapeños.)
Boil pasta according to package directions. Drain and set aside to cool. Cut up all vegetables, place in a large bowl and add the noodles.
3 Tablespoons Lucero White Lemon Balsamic Vinegar
5 Tablespoons Lucero Basil Olive Oil
3 Tablespoons water
2 cloves crushed garlic
1 Tablespoon brown Sugar
1/2 teaspoon Cumin
salt & pepper
MIX well. Pour over pasta a veggies and let set (over night if possible), turning over or mixing a couple times. Serve cold. -Recipe courtesy of Fran Crosby
July 8, 2012
A Fourth of July Salad created just for Lucero by one of our loyal customers. Thank you Jocye Siemens, the photo is mouthwatering!
Mozzarella Cheese... cut with a cookie cutter into stars
Crushed Mandarin Salad Dressing
¼ cup Lucero Crushed Mandarin Orange Oil
3 Tablespoons Lucero Satsuma Mandarin Balsamic Vinegar
¼ Teaspoon salt
½ Tablespoon Little Thief Mustard or use plain mustard
2 Tablespoon honey or you could use sugar
2 Tablespoon grated onion (optional)
July 3, 2012
It's a 2-for-Tuesday. This is our second 4th of July creation. We were inspired by the firework cookies on Martha Stewart Living, so we found a phenomenal sugar cookie recipe and gave it some Lucero pizazz. The Mandarin Olive Oil gives these typically winter cookies a refreshing, summery twist. Kids will love to eat these firework cookies while enjoying the sparkling ones in the sky.
Lucero Crushed Mandarin Olive Oil Sugar Cookies
2 1/2 cups all-purpose flour, plus more for surface
1 teaspoon baking powder
1/2 tsp Salt
12 Tbs Lucero Crushed Mandarin Orange Olive Oil (also try with Lucero Crushed Meyer Lemon)
2 cups sugar
2 large eggs
2 teaspoons pure vanilla extract
1. Stir flour, baking powder, and salt into a large bowl.
2. Beat olive oil and sugar with a mixer on medium-high speed until incorporated, slightly yellow, and fluffy, about 2 minutes. Beat in eggs, 1 at a time. Reduce speed to low. Add flour mixture, then vanilla. Refrigerate dough, wrapped in plastic wrap, for at least 1 hour.
3. Preheat oven to 325 degrees. Roll out dough to about 1/4-inch thickness on a floured surface. Cut out cookies using a round cookie cutter, rerolling scraps once. Transfer to a baking sheet.
4. Bake until edges just start to brown, 17 to 19 minutes. Transfer cookies to a wire rack, and let cool completely.
5. Frost cookies with white icing to cover.
6. Immediately using piping gel pipe a red or blue dot in the center of cookie. Then pipe concentric rings of colors around the center dot (using the same color as the dot, or alternating colors).
7. Then drag a toothpick through the colors to create bursts, starting from the center dot and working toward the edge. Alternate dragging inward and outward as you work around the cookie. (Or drag around the cookie in 1 direction or curve the lines for a pinwheel effect.) Let dry. Repeat with remaining cookies and icings.
July 3, 2012
We've been busy in the kitchen this week cooking up some sweet treats for the 4th. No BBQ would be complete with out ice cream and this is how we are doin' it up here at Lucero.
Lucero's 4th of July Ice Cream
Vanilla Bean Ice Cream With Wild Cherry Balsamic Topping
1/2 c. Lucero Wild Cherry Balsamic Vinegar
1/2 c. apple juice
1/4 c. water
1/2 c. sugar
Grated zest of 1 lemon
1/4 tsp. ground cinnamon
1 c. dried cherry infused cranberries
1 pint gourmet vanilla bean ice cream
1. Combine all topping ingredients in small sauce pan.
2. Bring to a boil and stir until sugar is dissolved.
3. Add the cranberries and reduce heat to low.
4. Cook for 8 to 10 minutes.
5. Let topping cool before drizzling over the ice cream.