Monthly Archives: May 2011

  • Chocolate Mousse (vegetarian)

    May 12, 2011

    Wow!....Does life get any better than this?

    1 - 12oz Silken Tofu, soft
    1 - Cup Guittard semisweet chocolate chips (found in baking section)
    3 - T Lucero Apple Balsamic Vinegar
    1. In a blender, puree tofu until smooth
    2. Melt chocolate in double boiler or in the microwave, remove from heat and mix in balsamic vinegar a little at a time
    3. Add chocolate to tofu, blend thoroughly, pour into individual bowls, chill

    * You can use vegan chocolate
    * You can top with:
    -fresh berries and mint
    -chocolate shavings
    -dairy-free whipped topping
    -cookie crumbles

    Brought to you by our “Foodie Specialist”:

    Elizabeth Caban
    North Bay Made
    414 1st St E #D
    Sonoma, CA 95476

  • Fresh Summer Salad

    May 12, 2011

    Fresh Summer Salad by Lucero
    Perfect during your local farmers market - fresh fruit and veggie season

    2 Large handfuls of green leaf lettuce or spinach
    1 Large fresh peach or nectarine
    1 Cup ripe raspberries
    ½ Cup goat cheese
    ½ Cup walnuts or pecans
    Lucero Olive Oil and/or Balsamic Vinegar
    Split all ingredients into two bowls, and drizzle with your favorite Lucero Olive Oil, our favorite is the Ascolano with Traditional Balsamic Vinegar. Also very tasty is the Meyer Lemon and Red Apple Balsamic.

    Yield: 2 servings

  • Grilled Watermelon Salad

    May 12, 2011

    Grilled Watermelon Salad (One of Grandpa Pete's Favorites!)

    1 medium size watermelon
    1/3 c. and 3 Tbsp. Lucero Olive Oil (Arbequina, Miller’s Blend, or Ascolano work well)
    4 c. of Arugula
    ¼ c. Goat cheese
    2 Tbsp. Lucero Traditional Balsamic Vinegar
    Cut watermelon into half-inch squares. Rub with 1/3 c. olive oil and grill until lightly caramelized. Toss arugula, goat cheese, balsamic vinegar and remaining olive oil with caramelized watermelon.

  • Asparagus Gruyere Tart

    May 12, 2011

    Serves: 4
    Prep Time: 15 minutes
    Total Time: 45 minutes
    · Flour, for working with the dough and surface
    · 1 sheet frozen store bought puff pastry
    · 2 cups Gruyere cheese, grated
    · 1 ½ pounds medium asparagus
    · 1 tablespoon Lucero Manzanillo Olive Oil
    · Sea salt and freshly ground coarse black pepper
    1. Preheat oven to 400°F. On a flat floured surface, roll the puff pastry into a 16-by-10 inch rectangle. Trim off any uneven edges to shape a rectangle. Transfer puff pastry to a baking sheet. Lightly score pastry dough with a knife 1 inch from edges to outline a rectangle. With a fork, pierce dough inside the rectangle outline at ½ inch intervals. Bake pastry dough until golden brown, about 15 minutes.
    2. Remove pastry shell from oven, sprinkle with grated Gruyere. Trim the bottoms of asparagus spears to fit horizontally across pastry shell. Place asparagus in a single layer over cheese. Brush entire pastry shell and asparagus with Lucero Manzanillo Olive Oil. Season with sea salt and coarse pepper. Bake until asparagus is tender, 25 to 30 minutes.

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