Monthly Archives: February 2013

  • Linguine with Shrimp and Creamy Roasted Tomatoes

    February 19, 2013


    • 1-1/2 cups grape tomatoes
    • 3 tablespoons Lucero Garlic Olive Oil
    • 1 teaspoon thyme leaves
    • Sea salt and freshly ground pepper
    • 3/4 pound linguine
    • 1 cup heavy cream
    • 3/4 pound large shrimp-shelled
    • 2 teaspoons fresh lemon juice
    • 1 teaspoon finely grated lemon zest
    • 1 tablespoon coarsely chopped flat-leaf parsley


    1. Preheat the oven to 375 degrees.
    2. Place the tomatoes, Lucero Garlic Olive Oil and thyme in an ovenproof skillet, and season with salt and pepper. Roast the tomatoes for 25 minutes until their skins split.
    3. In the meantime, cook the pasta al dente according to package directions, drain and place back into the pot.
    4. Remove the tomatoes from the oven and pour in the cream. Cook the mixture over medium heat, slightly mashing the tomatoes, for 4 minutes.
    5. Add the shrimp to the cream mixture and cook for 2 minutes, then season with salt and pepper.
    6. Pour the cream mixture over the pasta, and add the lemon juice. Toss the pasta to coat and then add the lemon zest and parsley and toss once more. Serve immediately.

  • Grilled Salmon with Sweet Roasted Garlic Mustard Sauce

    February 12, 2013


    • 4 salmon fillets (about 6 ounces each)
    • ½ cup Lucero Meyer Lemon Olive Oil
    • Salt and fresh ground pepper to taste



    1. Rinse the fillets under cold running water and pat them dry. Lightly rub fillets with Meyer Lemon Olive Oil, salt, and pepper.
    2. Preheat grill or broiler.
    3. Meanwhile, prepare the sauce: Whisk together the Little Thief Mustard, Arbequina Olive Oil, and fresh dill. Mix well.
    4. Grill the fish on high heat or broil until desired boneness, but do not overcook. Spoon the sauce over the fish and serve immediately.

  • Valentine's Butternut Squash Cannelloni

    February 11, 2013


    • 5 tablespoons Koroneiki olive oil, plus more for baking dish and sheet
    • Coarse salt and ground pepper
    • 1 package lasagna noodles
    • 1 butternut squash (medium size), cut in half and seeded
    • 2 shallots, chopped
    • 3/4cup milk
    • 1 teaspoon finely chopped fresh sage leaves, plus 8 to 10 whole leaves
    • 1/4 teaspoon ground nutmeg
    • 3 cups ricotta
    • 3/4 cup grated mozzarella
    • 3/4 cup grated Parmesan


    1. Preheat oven to 350 degrees. Place squash halves on lined baking sheet. Brush each half with about 1 tablespoon of oil and season with salt and pepper. Bake for about 45 minutes until squash is fork tender. Allow squash to cool slightly before handling. With a spoon remove tender squash flesh from skins and place in medium size mixing bowl.
    2. Lightly oil a 2-quart or 8-inch square baking dish. In a large pot of boiling salted water, cook pasta until al dente. Using tongs, transfer pasta to a lightly oiled rimmed baking sheet.
    3. In a small skillet, heat 1 tablespoon oil over medium. Add shallots, season with salt and pepper, and cook until soft, about 5 minutes. Transfer to bowl with squash and add 1/4 cup milk, 1 cup ricotta, chopped sage, and 1/8 teaspoon nutmeg; season with salt and pepper. Mash with a fork until a rough puree forms.
    4. Spread about 3 tablespoons squash mixture crosswise down the middle of each lasagna noodle; roll up noodle and place, seam side down, in baking dish. In a bowl, combine 2 cups ricotta, 1/2 cup Parmesan, 1/2 cup mozzarella and 1/2 cup milk, 1/8 teaspoon nutmeg and season with salt and pepper. Spread ricotta mixture over cannelloni and top with cup Parmesan and mozzarella. Bake until warmed through, about 35 minutes. Broil until top is browned, 2 to 3 minutes.
    5. In a small skillet, heat 2 tablespoons oil over medium-high. Fry whole sage leaves until crispy, 15 to 20 seconds. Drain on paper towels. Serve cannelloni topped with fried sage.

  • Beer Battered Fish Tacos with Cilantro Pesto

    February 4, 2013

    Serves: 4

    Time: 45 minutes


    • 3 garlic cloves, peeled and coarsely chopped
    • 2 cups of fresh cilantro, lightly packed
    • 1/4 cup Lucero Meyer Lemon olive oil
    • 1 T toasted sesame oil
    • 2 Ts lemon juice
    • 1/2 t fresh ground pepper
    • 1 cup of purple cabbage finely shredded
    • 1/2 cup grated cheddar cheese
    • 1 avocado sliced into eighths
    • 8 corn tortillas
    • 1 lbs of white fish cut into 2 inch pieces (Mahi Mahi)
    • 3/4 cup of beer (we used Sierra Nevada Pale Ale)
    • 3/4 cup of flour
    • 2 T Lucero Arbequina olive oil
    • 1 t of salt divided


    1. Place the garlic and cilantro in a food processor fitted with a metal blade. With the processor running, slowly add Meyer Lemon olive oil, toasted sesame oil, lemon juice, salt and pepper. Process until smooth.
    2. In a bowl combine flour, salt and your favorite beer (or sparkling water if you
      don’t care to use beer). Stir together until smooth. Batter will have the
      consistency of thick-ish pancake batter. Add fish pieces to flour mixture. Coat
      thoroughly. Heat Arbequina olive oil in a tall-sided heavy pot/pan over
      medium-high heat. Slowly add battered fish to oil and fry 3-6 minutes total.
      Remove from oil and drain on a paper towel. Sprinkle with sea salt.
    3. Assembly, tacos are best when you assemble them yourself. Place the plate of tortillas, the plate of fish, the sour cream, the cabbage, and the avocados and last but not least, the cilantro pesto, on the table and let everyone assemble their own.

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