Monthly Archives: January 2012

  • Lucero Style Pork Chops

    January 28, 2012




    ½   pound fennel bulbs, trimmed and cut into ½-inch wedges

    ½   pound carrots (about 5 medium) trimmed and halved


    ½   pound red potatoes, rinsed and quartered

    ½   pound parsnips, trimmed and halved lengthwise

    1   medium red onion, cut into 1-inch wedges, root end left


    ½   fresh lemon (or 2 Tbsp. lemon juice)

    12 garlic cloves, peeled

    5  Tbsp.chopped fresh oregano leaves

    5  Tbsp. Lucero Coratina Extra Virgin Olive Oil


    Coarse salt and ground pepper

    6 bone-in pork loin chops




    Preheat oven to 450°


    On a rimmed baking sheet, toss fennel,  carrots, potatoes,

    parsnips, onion and garlic with 3 Tbsp. oregano, 3 Tbsp. Lucero

    Coratina Extra Virgin Olive Oil

    (more if needed!)


    Squeeze lemon juice over the top; season with salt and pepper.


    Roast until vegetables are tender and browned in spots, about

    35-40 minutes.


    In the meantime take a large skillet and heat 2 Tbsp. Lucero

    Extra Virgin Olive Oil  over medium-high.


    Season pork chops with  salt and pepper and sprinkle with

    2 Tbsp. oregano.  In batches, cook until cooked through

    about 4 minutes per side.


    Taste Notes-Coratina is 
    Lucero Green Label-Bold 


  • Balsamic Caprese Pasta

    January 21, 2012





    Coarse salt

    3/4 pound rigatoni, or other short tubular pasta

    2 pounds plum tomatoes, coarsely chopped

    1 Tbsp. Lucero Fig Balsamic Vinegar

    3 Tbsp. Lucero Coratina Extra Virgin Olive Oil


    Lucero 70th Anniversary Blend Extra Virgin Olive Oil

    3 garlic cloves, thinly sliced

    1/4 tsps. red-pepper flakes

    1/2 cup chopped fresh parsley

    1 Tbsp. chopped fresh oregano, or 1/2 tsps. dried

    8 ounces fresh mozzarella cheese, diced






    1-  Cook pasta in a large pot of boiling salted water, until al dente,

    according to package instructions; drain.


    2-  Meanwhile, in a large bowl, combine tomatoes, Lucero Fig

    Balsamic Vinegar, and 1/2 tsps. salt; set aside.


    3-  In a small skillet, heat Lucero Coratina Extra Virgin Olive Oil

    over low heat. Add garlic; cook, stirring often, until tender and

    just beginning to take on color, about 4 minutes. Remove

    from heat, and stir in red-pepper flakes.


    4-  Stir garlic mixture into reserved tomato mixture. Add parsley,

    oregano, mozzarella, and pasta; toss.


    Add more Lucero Extra Virgin Olive Oil to taste


    Taste Notes: Coratina is
    Lucero Green Label-Bold


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