Monthly Archives: June 2012

  • Meyer Lemon Broccoli

    June 27, 2012

    Meyer Lemon Broccoli
    Here's a secret worth knowing. When using Lucero Lemon
    Infused Olive, you can get that lemon flavor into the
    broccoli without ruining the verdant green color!

     

    Ingredients

    Makes 4 servings ( your picky eaters will LOVE this)

     

    1 ½ lbs broccoli florets

    3 Tbsp. Lucero Meyer and Eurkea Lemon Oilive Oil Agrumato

    ½ C. seasoned breadcrumbs

    2 Tbsp. butter

    3 Tbsp. grated Parmesan

    salt & pepper to taste

     

     

    Instructions

     

     

    1. Fill a large pot halfway with water & bring to a boil.

    2. Add broccoli and boil until tender (still a little crisp-5mins)

    3. Drain broccoli and transfer to a large bowl.

    4. Toss with Lucero Meyer Lemon EVOO, to coat.

    5. Toast breadcrumbs & cheese in butter,  3-5 mins, until golden.

    6. Pour mixture over broccoli and mix well.

    7. Serve immediately.

     

     

     

     

    Lucero Meyer Lemon Olive Oil available online,
    
    in all Lucero Tasting Rooms in Corning, CA,
    
    Portland, OR and Napa, CA.
    
    

     

     


  • BBQ Pizza

    June 21, 2012

    Congratulations again to Joyce Siemens, winner of our recipe
    contest. The inspiration behind the recipe submitted was fresh
    ingredients and vegetables.  Joyce created a remarkable BBQ
    Pizza using Lucero Extra Viegin Olive Oil.

     

    Joyce Siemens BBQ Pizza

    Inrgedients

     

    Lucero Extra Viegin Oilive Oil (your choice)

    premade pizza dough

    fresh sliced or crushed tomatoes

    fresh basil

    fresh spinach

    yellow peppers

    mozzarella cheese

    corn meal

     

    Instructions

    Preheat your barbecue grill.

     

    Start by brushing  Lucero  Extra Virgin Olive Oil (your choice)

    on the patted, or rolled out dough, and then add crushed tomatoes,

    basil, spinach, yellow peppers, and Mozzarella cheese.

     

    Place the pizza stone on the barbeque grill and sprinkle cornmeal

    on the stone.

     

     

    Slide the pizza onto the stone and cook away.

     

     

    Thank you Joyce for this wonderful pizza, we love that it incorporates

    so  many fresh veggies. Plus, the colors look amazing!

     

    The secret to grilling pizza

     

    “Jamie Purviance, author of Weber's Way to Grill, taught
    us this trick for getting pizza on the grill. Pat out the
    dough on an oiled sheet  of parchment paper. Flip the
    dough onto the grill.
    
    Pull off the parchment paper and let the crust cook.” 
    
    –courtesy of Sunset Magazine
    
    
    
    

  • Peach BV Sparklers

    June 19, 2012

     

     

    June, being  the fresh fruit month, we've concocted
    a light and refreshing Peach Balsamic Sparkler.  There's a
    version for everyone in the family!

     

     

    Makes 1 serving: multiply ingredients to make a batch.

     

    Ingredients (without alcohol)

     

    6 oz. club soda

    3 Tbsp. Lucero Peach White Balsamic Vinegar

    Couple of fresh Raspberries (about 4-6 large berries)

     

    Instructions

     

    1. Muddle Raspberries with the Peach Balsamic.

    2. Strain into a glass.

    3. Add ice and pour club soda over.

    4. Stir gently and enjoy!

     

    With Alcohol

     

    Add 2 shots of your favorite Vodka when muddling raspberries

    & Peach Balsamic.

     

    This is just one of the many ways this beverage can be enjoyed.

    Let us know if you create any other amazing sparklers or spirits

    with our balsamic vinegars.

     

     

     


  • Baked Mandarin Orange Sweet Potato Chips

    June 13, 2012

     

    Our Lucero crowd had a potluck and everyone made
    delicious  dishes; many incorporated Lucero’s healthy
    Extra Virgin Olive Oils. These chips were a huge hit !

     

    Ingredients

    Makes about 6 cups

     

     

    Dirrections

    Preheat oven to 325 and place rack in the middle.

     

    1-  Scrub sweet potatoes/yams and then slice them into very

    thin pieces using a mandolin.

     

    2-   Mix together Crushed Mandarin Orange Olive Oil and

    orange zest.

     

    3-  Brush 2 baking sheets with the some of the oil mixture and

    arrange one layer of sweet potatoes.

     

    4-  Brush the tops of the sweet potatoes with oil mixture;

    sprinkle with thyme, salt, and pepper to taste.

     

    5-  Place in the oven and bake for about until golden brown and

    centers are dry to the touch, about 20 minutes.

     

    6-  Place baking sheet on a wire rack and allow to cool 3 mins.

    After cooling carefully transfer chips to a serving dish and enjoy!

     

    7-  Repeat process until you run out of slices of sweet potato.

     

     

    These little chips are light and a great alternative to
    regular fried  potato chips, but be warned they may be
    habit forming. The staff was craving more as soon as
    we ran out. I guess I know what I'll be bringing to the
    next company potluck !

     

     


  • Lucero Peach White Balsamic Fruit Dip

    June 6, 2012

     

    Lucero wants to share new ways to enjoy nature’s most
    perfect gifts. Indulge in a delicious dip with our
    Peach White Balsamic sweet vinaigrette.

     

    Ingredients

     

    12 oz. plain yogurt

    4 serving size boxes instant vanilla pudding mix

    1/4 c. toasted coconut

    3 tbsp. light coconut milk

    3 tbsp. Lucero Peach White Balsamic Vinegar

    1½ c. frozen whipped lite topping, thawed

    (try any of our White Blasamics)

    Instructions

     

     

    1-  In a medium bowl, blend yogurt and pudding mix; stir in the

    balsamic vinegar and coconut milk

     

    2-  Fold in whipped topping and toasted coconut. Cover and

    refrigerate until serving time.

     

    3-   Serve with fresh fruit (tart green apples are one of our

    favorites) or cinnamon pita chips, or granola.

     

     

     


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