Monthly Archives: April 2012

  • Japanese Eggplant

    April 25, 2012


    Shisu Miso- pan fried, miso glazed eggplant






    1/2 cup Lucero Five Star Blend Extra Virgin Olive Oil

    plus more for sauté

    6 cloves garlic, thinly sliced lengthwise

    1 1/2 pounds red barley miso

    2 Japanese eggplants (12 inches each), trimmed and cubed

    4 limes

    2 shiso leaves, chopped

    garnish of spring onion and sesame seeds if desired.






    1-  Place olive oil and garlic in a medium saucepan over medium-

    high heat and cook, swirling pan occasionally, until garlic is evenly



    2-  Remove from heat and transfer garlic to a large bowl.


    3-  Add red barley miso and whisk until combined; set aside.


    4-  in a pan over medium high heat, sauté eggplant until crispy

    on the outside and soft in the center- 2 to 3 minutes.


    5-  Transfer to a paper towel-lined plate to drain.


    6-  Squeeze limes over eggplant and transfer to a large bowl.

    Add 3 tablespoons miso mixture and shiso leaves and toss.

    Add garnish of chopped spring onion stems and sprinkle of

    sesame seeds if desired.


    Serve immediately.




  • Roasted Garlic Cauliflower

    April 2, 2012




    2 Tbsp. minced garlic

    3 Tbsp.  Lucero Ascolano Extra Virgin Olive Oil

    1 large head cauliflower, separated into florets

    1/3 cup grated Parmesan cheese

    salt and pepper to taste

    1 Tbsp. chopped fresh parsley




    Preheat the oven to 450°F.



    1-  Oil a large casserole dish.


    2-  Place the Lucero Ascolano Extra Virgin Olive Oil and garlic

    in a large plastic resealable bag. Add cauliflower, and shake to mix.


    3-  Pour into the prepared casserole dish, and season with salt

    and pepper to taste.


    4-  Bake for 25 minutes, stirring halfway through. Top with

    Parmesan cheese and parsley, and broil for 3 to 5 minutes,

    until golden brown.


    Taste Note: Ascolano is
    Lucero Yellow Green Label-Med
    *Recipe from


2 Item(s)