Monthly Archives: March 2013

  • Pasta Salad with Roasted Vegetables

    March 5, 2013



    ¾ pound orecchiette pasta
    ½ pound thin asparagus

    1 medium zucchini, sliced lengthwise ¼ inch thick

    ½ small eggplant, sliced in rounds  1/4 inch thick

    7 tablespoons of Lucero Coratina Extra Virgin Olive Oil

    Salt and freshly ground pepper

    2 ½ Tbsp. of fresh lemon juice

    1 small shallot, finely chopped

    4 ounces crumbled feta cheese

    1 cup parsley leaves, coarsely chopped

    1/3 cup Lucero California Kalamata Style Olives,

    coarsely chopped




    Preheat oven to 425 degrees.

    1.     In a pot of boiling salted water, cook the pasta al dente.

    2.     Drain and rinse under cold water and drain well.

    3.     Transfer to a large bowl.


    Brush 2 Tbsp of the olive oil onto the asparagus, zuchinni and

    eggplant and season with salt and pepper.


    4. Roast vegetables in preheated oven: turn the eggplant once,

    until  tender and charred, about 15 minutes, turn the asparagus

    several times, until crisp and tender, about 20 minutes; turn the

    zucchini  once, until tender, about 30 minutes.


    Cut the vegetables after roasting.


    5. Transfer roasted vegetables to a work surface. Cut asparagus

    into 1-inch lengths. Cut the zucchini crosswise into 1/2" pieces.

    Slice the eggplant rounds in half lengthwise. Add the vegetables

    to the orecchiette.


    To finish: Whisk the lemon juice with the shallot and remaining

    5 Tbsps. of olive oil in a small bowl. Pour the dressing over

    the pasta and toss to coat. Add the feta cheese, parsley and olives,

    season with salt and pepper and toss again, then serve.


    Make Ahead: The pasta salad can be refrigerated overnight in an air-

    tight container. Bring to room temperature before serving.

    Taste Notes-Coratina is
    Lucero Green Label-Bold



  • Saint Patrick's Day Ploughman's Platter

    February 28, 2013




    1- Combine first 5 ingredients in a large bowl, stirring well.

    2- Slowly drizzle oil into vinegar mixture, whisking constantly.

    3- Add lettuce; toss to coat. Arrange salad on a platter with sausage,

    cheese, Brown Soda Bread, and cornichons.(small pickles)


    4- Drain  Lucero Roasted Tomato Tapenade and stir together with

    Lucero Balsamic Vinegar and brown sugar to make chutney,

    place mixture in a bowl; add to platter.



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