Monthly Archives: May 2011

  • Chocolate Mousse Vegan Style

    May 12, 2011


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




    1 box     12oz Silken soft tofu, drained

    1  cup    Guittard semisweet chocolate chips

    4  Tbs    thick coconut cream skimmed from full fat coconut


    3 Tbs.    Lucero Raspberry Red Balsamic Vinegar





    1-  Puree tofu in blender 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

  • Fresh Raspberry Summer Salad

    May 12, 2011

    Perfect during your local fresh farmer's market season.


    Yield: 2 servings


    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 Extra Virgin Olive Oil

    Lucero Balsamic Vinegar




    Split all ingredients into two bowls,drizzle with your choice

    Lucero Extra Virgin Olive Oil.


    Oil, our favorite is Lucero Ascolano Extra Virgin Olive Oil with

    Lucero Traditional  Red Balsamic Vinegar.


    Don't forget the Lucero Meyer And Eureka Lemon Olive Oil

    with Lucero Red Apple Balsamic.


    Taste Note: Ascolano is
    Lucero Yellow Green Label-Med


  • 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 Extra Virgin Olive Oil

    4 c. of arugula

    ¼ c. goat cheese

    2 Tbsp. Lucero Traditional Balsamic Vinegar




    1-  Cut watermelon into half-inch squares. Rub with 1/3 c. olive oil

    and  grill until lightly caramelized.


    2-  Toss arugula, goat cheese, balsamic vinegar and remaining

    olive oil with caramelized watermelon or layer arugula with

    the melon slices.


    Serve chilled or warm.

  • 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 Tbsp Lucero Basil Infused Olive Oil

    · sea salt and freshly ground coarse black pepper


    Preheat oven to 400°F


    1. On a flat,  floured surface, roll the puff  pastry into a 16-by

    -10 inch rectangle. Trim off uneven edges to shape a rectangle.


    2. Transfer puff pastry to a baking sheet. Lightly score pastry

    dough with a knife1 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



    3.  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.


    4. Brush  pastry shell and asparagus with Lucero Ascolano

    Extra Virgin Olive Oil


    5 .Bake until asparagus is tender, 25 to 30 minutes.


    Taste Note: Ascolano is
    Lucero Yellow Green Label-Med

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