FREE SHIPPING on Individual Orders of $100 or More!

Flat-rate $8.95 Shipping on All Other Orders*

Monthly Archives: November 2013

  • Roasted Rosemary Turkey Thighs

    November 20, 2013

    Ingredients:

    Directions:

    Preheat oven to 350°F
    Pat the thighs dry with paper towels then salt and pepper the thighs and let them sit for 30 minutes. Rub the Lucero Rosemary Infused Extra Virgin Olive Oil each thigh then garnish with fresh rosemary. Set the turkey on a baking rack set inside a a shallow roasting pan. This will keep the turkey out of the dripping and be crispy all around.
    Roast, basting occasionally with the pan juices, until an internal temperature of 170 to 175° F, about 1-1/2 hours. Remove from pan, cover loosely with foil, and let rest about 15 minutes before serving.


  • White Mandarin Cranberry Sauce

    November 20, 2013

    Ingredients:

    1 1/4 cups white sugar
    1/4 cup water
    1 (12 ounce) package fresh cranberries
    1 cinnamon stick
    1 tablespoon orange zest

    Directions:

    Combine 1 1/4 cup sugar, vinegar, and water in a heavy medium saucepan over medium-high heat. Bring to a boil, stirring until sugar dissolves. Mix in cranberries, cinnamon stick, and orange peel. Reduce heat, and cover partially. Simmer until berries burst, about 10 minutes. Remove from heat. Cool completely, sauce will thicken as it cools. Discard cinnamon stick. 

    Adapted from AllRecipes.com

  • Olive Oil Mashed Potatoes

    November 20, 2013

    Ingredients

    • 1 1/2 pounds waxy potatoes (4 medium)
    • Coarse salt and ground pepper
    • 1/2 cup skim milk

    Directions

      Peel potatoes and cut into 1-inch chunks. In a large saucepan, cover potatoes with cold water by 2 inches and add 1 tablespoon coarse salt. Bring to a boil; cook until potatoes are very tender and easily pierced with a fork, 20 to 25 minutes. Drain; transfer to a large bowl.
      Using a potato masher or fork, mash potatoes with olive oil and milk until smooth. Season with salt and pepper. Drizzle with more olive oil before serving, if desired

      Adapted from Everyday Food, September 2003.
      Adapted from Adventures of an Italian Food Lover by Faith Heller Willinger. - See more at: http://www.lucerooliveoil.com/blog/recipes/chocolate-olive-oil-hazelnut-brownies/#sthash.K24Qk8qD.dpuf
      Adapted from Adventures of an Italian Food Lover by Faith Heller Willinger. - See more at: http://www.lucerooliveoil.com/blog/recipes/chocolate-olive-oil-hazelnut-brownies/#sthash.K24Qk8qD.dpuf

    1. Butternut Squash Crostini

      November 18, 2013

      Ingredients

      • 1 medium cooked butternut squash (only use one half of the squash)
      • Tablespoon Olio Nuovo
      • Salt And Pepper, to taste
      • 1 pinch nutmeg1 pinch dried sage
      • 1 teaspoon Garlic powder
      • 1 teaspoon Onion powder
      • 1 rustic baguette, sliced
      • 1 tablespoon Lucero Meyer Lemon Olive Oil
      • Kosher Salt & Freshly Ground Black Pepper, For Serving
      • Fresh mozzarella cheese, thinly sliced

      Directions:

      1. Preheat oven to 350. Cut squash in half and scoop out seeds. Drizzle with Olio Nuovo and season with salt and pepper. Cook for about 1 hour, until a fork can easily be inserted into squash.
      2. Once squash has cooled and able to handle, scoop out squash into a mixing bowl (only use half of the squash). Add salt, black pepper, onion powder, garlic powder, ground sage and nutmeg. Set aside.
      3. Heat oven to 375. Place the baguette slices on a baking sheet.  Drizzle each slice with Meyer Lemon olive oil.  Sprinkle a bit of salt and pepper on each.  Bake for 8-10 minutes or until golden-brown.
      4. Spread butternut squash mixture on each crostini and top with a slice of fresh mozzarella cheese. Bake for 5-7 minutes or until cheese is melted and golden-brown. Sprinkle with salt and black pepper, enjoy!

       


    2. Butternut Squash Ravioli

      November 5, 2013

      Ingredients

      • 1  ½ cups mashed, cooked butternut squash
      • 1 cup Ricotta Cheese
      • 1/2 cup Grated Parmesan, plus more for garnish
      • 1 egg white
      • Salt And Pepper, to taste
      • 1 pinch nutmeg
      • 1 pinch dried sage
      • 1 teaspoon Garlic powder
      • 1 teaspoon Onion powder
      • 1 package Wonton Wrappers
      • Kosher Salt & Freshly Ground Black Pepper, For Serving
      • 3 Tablespoons Water

      Directions:

        Preheat oven to 350. Cut squash in half and scoop out seeds. Drizzle with Olio Nuovo and season with salt and pepper. Cook for about 1 hour, until a fork can easily be inserted into squash.
        Once squash has cooled and able to handle, scoop out squash into a mixing bowl. Add salt, black pepper, onion powder, garlic powder, ground sage and nutmeg. Stir in ricotta cheese, egg white, and 1/4 cup Parmesan cheese, mixing until the filling is smoothly combined.
        Place a wonton wrapper onto a working surface. Wet the tip of a finger in water, and run it all along the outer edge of the wonton skin to moisten. Place about 1 teaspoon of filling in the center of the wonton. Fold the wonton in half to make a triangle, and press the edges to seal. Repeat with the remaining wonton wrappers.
        Bring a saucepan of lightly salted water to a boil.
        Drop the filled raviolis into the boiling water, a few at a time, and cook until they float to the top, about 2 minutes. Drain the raviolis, top with your favorite pasta sauce (we recommend a white sauce or just a drizzle of olive oil). Sprinkle with black pepper, and extra Parmesan cheese to taste.


      5 Item(s)