Monthly Archives: February 2013

  • Linguine with Shrimp and Creamy Roasted Tomatoes

    February 19, 2013




    1-1/2 cups grape tomatoes

    3 Tbsp. Lucero Garlic Infused Extra Virgin Olive Oil

    1 tsp. thyme leaves

    Sea salt and freshly ground pepper

    3/4 pound linguine

    1 cup heavy cream

    3/4 pound large shrimp-shelled

    2 tsp. fresh lemon juice

    1 tsp. finely grated lemon zest

    1 tablespoon coarsely chopped flat-leaf parsley




    Preheat the oven to 375 degrees F



    Roast the tomatoes for 25 minutes in an ovenproof skillet with

    the olive oil, thyme, salt and pepper. Remove when their skins split.


    In the meantime, cook the pasta al dente according to package

    directions, drain and place back into the pot.


    Remove the tomatoes from the oven and pour in the cream. Cook

    the mixture over medium heat, slightly mashing the tomatoes,

    for 4 minutes.


    Add the shrimp to the cream mixture and cook for 2 minutes, then

    season with salt and pepper.


    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 Sweet Roasted Garlic Mustard Salmon

    February 12, 2013



    4 salmon fillets (about 6 ounces each)

    ½ c. Lucero Meyer and Eurkeka Lemon Olive Oil Agrumato

    Salt and fresh ground pepper to taste





    Preheat grill or broiler.


    1-  Rinse the fillets under cold running water and pat  dry.

    2-  Lightly rub fillets with Meyer Lemon Olive Oil, salt, pepper.


    Meanwhile, prepare the sauce:


    1-  Whisk together the mustard, olive oil, and fresh dill.

    2-  Mix well. Grill or broil fish 5-6 minutes or until done

    but moist.

    3-  Spoon the sauce over the fish and serve immediately.

    Taste Notes: Koroneiki is
    Lucero Yellow Green Label-Med

  • Valentine's Butternut Squash Cannelloni

    February 11, 2013



    5 Tbsp. Lucero Koroneiki  Extra Virgin 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 tsp. minced fresh sage leaves, plus 8 to 10 whole leaves

    1/4 tsp. ground nutmeg

    3 cups ricotta

    3/4 cup grated mozzarella

    3/4 cup grated Parmesan cheese




    Preheat oven to 350 degrees



    1-  Place squash halves on lined baking sheet. Brush each half with

    about 1 Tbsp. of oil and season with salt and pepper.


    2-  Bake for about 45 minutes until squash is fork tender. Allow to

    cool slightly before handling.


    3-  With a spoon remove tender squash flesh from skins and place in

    medium size mixing bowl.


    4-  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.


    5-  In a small skillet, heat 1 Tbsp. oil over medium. Add shallots,

    season with salt and pepper, and cook until soft, about 5 minutes.


    4-  Transfer to bowl with squash and add 1/4 cup milk, 1 cup

    ricotta,chopped sage, and 1/8 tsp. nutmeg; season with salt and

    pepper. Mash with a fork until a rough puree forms.


    5-  Spread about 3 Tbsp.s squash mixture crosswise down the

    middle of each lasagna noodle; roll up noodle and place, seam

    side down, in baking dish.


    6-  In a bowl, combine 2 C ricotta, 1/2 C Parmesan, 1/2 C

    mozzarella and 1/2 cup milk, 1/8 tsp. nutmeg and season with

    salt and pepper. Spread ricotta mixture over cannelloni and

    top  with cup Parmesan and mozzarella.


    7-  Bake until warmed through, about 35 minutes. Broil until

    top is browned, 2 to 3 minutes.


    Crisp the whole sage leaves


    1-  In a small skillet, heat 2 Tbsp.oil over medium-high. Fry

    whole sage leaves until crispy, 15 to 20 seconds. Drain on

    paper towels. Serve cannelloni topped with fried sage.



    Taste Notes: Koroneiki is
    Lucero Yellow Green Label-Med
    Photo from



  • Beer Battered Fish Tacos With Cilantro Pesto

    February 4, 2013




    Time: 45 minutes ; Serves: 4


    • 3 garlic cloves, peeled and coarsely chopped
    • 2 cups of fresh cilantro, lightly packed
    • 1/4 cup Lucero Meyer Lemon Extra Virgin Olive Oil
    • 1 Tbsp. toasted sesame oil
    • 2 tsp. lemon juice
    • 1/2 tsp. 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 Tbsp. Lucero Five Star Blend Extra Virgin Olive Oil
    • 1 tsp. of salt divided



    Cilantro Pesto


    1- Place garlic and cilantro in a food processor with metal blade.


    2- With the processor on, slowly add Meyer Lemon olive oil,

    toasted sesame oil, lemon juice, salt and pepper. Process until



    The Batter


    1- 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.


    2- Add fish pieces to flour mixture. Coat thoroughly.



    3- Heat Five Star Blend olive oil in a tall-sided heavy pot/pan over

    medium-high heat. Slowly drop fish into oil frying 3-6 mins.

    Remove from oil, drain on  paper towel. Sprinkle with sea salt.


    Place the plate of tortillas, the plate of fish, sour cream, cabbage,

    and avocados ; last but not least, the cilantro pesto, on the table

    and let everyone assemble their own.



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