Side Dish

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  • Holiday Olive Oil Mashed Potatoes

    November 17, 2018

    This recipe is dairy free and vegan.

    Ingredients

    Yield 4 large or 6 medium servings

     

    2 lbs Yukon Gold potatoes
    4 cloves garlic
    2 tsp English Flake Salt or other sea salt
    ¼ cup Extra Virgin Olive Oil or Flavored Olive Oil,

    Instructions

     

    Boil water and simmer cubed potatoes with the  garlic and salt

    briskly for about 15 minutes or until tender.

     

    Drain cooked potatoes and garlic reserving 1 cup of the liquid.

    Mash potatoes with a potato masher, ricer or food mill, adding

    the olive oil for flavor and thinning with the reserved potato

    water. Avoid leaving the mixture on the heat and over working.

    This will produce a gluey mixture.


  • Classic Aleppian Rice Pilaf

    November 2, 2018

     

     

    Recipe excerpted from Syria © 2018, Emily Lycopolus. Recipe and

    images  by DL Acken reprinted with the  permission of  TouchWood

    Editions.  

     

    Rice is a highly valued grain in Middle Eastern cuisine simply because

    historically it was difficult to obtain. In Aleppo, the main trading center,

    many types of rice were available, hence the name of this dish.

     

    The Lime infused olive oil adds a lovely but subtle and refreshing

    flavor to this dish, and the aroma is remarkable.

     

    Classic Aleppian Rice Pilaf,  Serves Six

     

    Makes 4–5 cups of cooked rice

     

    1/4 cup Lime infused olive oil

    2 cups short-grain rice (basmati or jasmine work well)

    3 cups water

    6–8 strands saffron

     

    A fun twist on this classic dish that is often served on Syrian tables

    is to add vermicelli to the rice. To make the dish this way, add 1

    cup of broken vermicelli noodles to the oil and toast before adding

    rice. Be careful when the noodles are toasting as they do burn

    easily, so keep an eye on it.

     

    In a frying pan with a lid, warm the oil over medium heat, then add

    the rice. Toast the rice until it is fully translucent and has absorbed

    all the olive oil, 1–2 minutes. It’s crucial to stir it constantly during

    this time.

     

    Pour in the water, add the saffron, and stir a few times to fully

    incorporate. Increase the heat to high, and bring the water to a

    boil. As soon as it starts to boil, turn down the heat to its lowest

    setting, cover the pan, and let cook for 30–45 minutes, or until

    the rice has absorbed all the water and is fluffy on top.

     

    Gently poke a few holes in the top of the rice, but don’t press down

    to the very bottom, to release the steam. Cook for an additional 10

    –15 minutes, still on the lowest-possible setting, with the lid tipped

    a little to release any extra moisture from the pan.

     

    Using a wooden spoon, carefully check the bottom of the frying

    pan. The rice should be golden brown with a thick, toasted crust

    on the bottom. If it’s not completely golden, continue to cook on

    low heat for up to 15 more minutes, watching it closely and

    checking every few minutes so it doesn’t burn.

     

    Remove from the heat, remove the lid, and place a serving plate

    over top the pan. Turn it upside down over the serving plate—

    the rice should release in one piece. If desired, fluff the rice,

    mixing in the crusty bottom for some crispy texture throughout.

     

    For more of Emily's Syria Recipes click HERE

     

     

     


  • Syrian Chickpea Salad

    November 2, 2018

     

     

    Recipe excerpted from Syria © 2018, Emily Lycopolus. Recipe and

    images  by DL Acken reprinted with the  permission of  TouchWood

    Editions.  

     

    Full of protein and used in everything from dips and spreads to cold

    salads and hot dishes, the chickpea (which you may know as the

    garbanzo bean) is used all over the Middle East. This simple salad,

    which is best enjoyed on really hot days, showcases everything that

    is wonderful about this super-versatile legume.

     

    Chickpea Salad, Serves Two

     

    1 (16 oz) can chickpeas, drained and rinsed

    1 red onion

    2 Tbsp Lime infused olive oil

    2 Tbsp lemon juice

    1/4 cup fresh chopped curly-leaf parsley

    1 tsp sumac or Za'atar Herb Blend

    sea salt

     

    Place the chickpeas in a serving bowl. Mince the onion and add

    it to the chickpeas. Drizzle the olive oil and lemon juice over

    top and toss to evenly coat. Add in the parsley and mix to

    combine. Top with sumac  or  Za'atar Herb Blend  and sea salt  

    to taste.

     

    You can store this in an airtight container in the fridge for up

    to 1 week.

     

    For more of Emily's Syria Recipes click HERE

     

     

     

     


  • Roasted Cauliflower Salad

    November 1, 2018

     

    Recipe excerpted from Syria © 2018, Emily Lycopolus. Recipe and

    images  by DL Acken reprinted with the  permission of  TouchWood

    Editions.  

     

    Cauliflower is most commonly prepared in Syria as a mezze. However,

    this classic vegetable makes a roasted salad that is delicious, healthy,

    and heartwarming in the winter months.

     

    Drizzling it with Pomegranate dark balsamic vinegar and Tahini

    Garlic Yogurt Sauce, (page 21) adds a creamy brightness to the dish that

    makes it utterly irresistible.

     

    Roasted Cauliflower Salad, Serves Two

     

    1 large head cauliflower

    1/4 cup Lime infused olive oil

    1 tsp ground cumin

    2 Tbsp Pomegranate dark balsamic vinegar

    1/2 cup Tahini Garlic Yogurt Sauce

    1/2 tsp sumac or Za'atar Herb Blend

    2 Tbsp chopped fresh curly-leaf parsley

    2 Tbsp pomegranate arils

     

    Preheat the oven to 450°F.

     

    Line a baking tray with parchment paper.

    Separate the head of cauliflower into small florets, place them in a

    medium-sized bowl, drizzle the olive oil over top, sprinkle with the

    cumin, and mix to ensure the florets are evenly coated.

     

    Arrange them evenly on the prepared baking tray. Roast for 15 minutes

    until the cauliflower is fork-tender and the tips are golden brown. Allow

    to cool completely on the baking tray.

     

    When ready to serve, arrange the cauliflower on a serving plate. Drizzle

    first with the balsamic and then with the garlic yogurt sauce. Finish off

    with a sprinkle of sumac, parsley, and pomegranate seeds, in that order,

    to garnish.

     

    Enjoy immediately. In theory you can store it in an airtight container for

    up to 3 days, although it will get soggy after a night in the fridge so it’s

    best enjoyed the day it's made.

     

     

    For more of Emily's Syria Recipes click HERE

     

     

     


  • Homemade Ricotta Cheese

    November 1, 2018

     

     

    Recipe excerpted from Italy © 2017, Emily Lycopolus. Recipe and

    images by DL Acken reprinted with the permission of TouchWood

    Editions.  

     

    Ricotta Cheese Making

     

    Making cheese can seem daunting, but this is by far the easiest

    cheese you can make. And you’ll have such a sense of

    accomplishment at the end. You made cheese! (It tastes even

    more delicious when you make it yourself.)

     

    The Perfect Acid Balance

     

    The Sicilian Lemon white balsamic provides the perfect balance

    of acid and sweetness to this super-creamy ricotta. It’s perfect to

    dollop on pizza, spread on crostini drizzled with Fig dark  balsamic,

    or my personal favorite, eaten with honeycomb, roasted Bing

    cherries, and fresh lemon thyme.

     

    Ingredients, Makes 1 1/2 cups

     

    2 cups whole milk

    2 cups heavy (35%) cream

    1/4 cup Sicilian Lemon white balsamic vinegar

    1 tsp sea salt

     

    In a large, heavy-bottomed saucepan, place the milk and cream.

    Stirring constantly, heat the liquid over medium heat to 190°F.

    Clipping a candy thermometer to the side of the saucepan is

    the easiest way to monitor the temperature.

     

    Remove from the heat and add the balsamic and salt. Stir once

    gently and then let the mixture stand for 10 minutes. Do not be

    tempted to stir during this time, or you’ll change the way the

    curd forms.

     

    Line a fine strainer with a few layers of cheesecloth, allowing

    the edges to hang over the sides, and place it over a large bowl.

    Gently pour the milk mixture (which will now be curds and

    whey—don’t be alarmed by its appearance!) into the cheesecloth

    and allow to stand for at least 2 hours at room temperature, to

    allow the curds to fully set and the whey to drain off. You must

    not move it during this time.

     

    Pull up the sides of the cheesecloth to gently squeeze any extra

    whey into the bowl, leaving only ricotta in the cheesecloth.

    Discard the whey and transfer the ricotta from the cheesecloth

    to an airtight container and store it in the fridge for up to 1 week.

     

    For more of Emily's Italy recipes click HERE

     

     

     


  • Cretan Roasted Beet Salad

    November 1, 2018

     

     

    Recipe excerpted from Greece © 2017, Emily Lycopolus.  Recipe and

    images by DL Acken reprinted with the permission of  TouchWood

    Editions.  

    Cretan Roasted Beet Salad With

    Yogurt Walnut Dressing

     

    This salad is amazing any time of year. I serve it warm as a side in

    winter with the yogurt as a dip on the side, and as a potato-style salad

    in summer, chilled and tossed in the yogurt.

     

    If I’m feeling adventurous, I’ll make this with a combination of golden

    beets and red sugar beets—keeping them separate until serving time,

    of course, so the colors don’t run together.

     

    Ingredients, Serves Four

     

    2 lb beets

    1/4 cup Lemon infused olive oil, divided

    1/4 cup + 1 Tbsp Euro Peach white balsamic vinegar

    sea salt and cracked black pepper

    1 cup chopped untoasted walnuts

    1 cup plain Greek yogurt

     

    To serve cold, allow the beets to cool completely. Place the yogurt

    dressing in a small serving dish, top with the walnuts, and place in

    the middle of a large serving plate.

     

    Arrange the beets on the serving plate around the dish of dressing.

    The salad and dressing can be stored in separate airtight containers

    in the fridge for up to 3 days.

     

    Preparation

     

    Wash the beets and slice the tops and ends off. Bring a large pot of

    water to a boil over medium heat and cook the  beets until fork

    tender, 30–45 minutes. Drain and allow to become cool enough

    to handle.

     

    Preheat the oven to 375°F.

    Line a baking tray with parchment paper.

     

    Peel the beets and cut them into wedges. Place them on prepared

    baking tray and drizzle with 2 Tbsp of the oil and 1/4 cup of the

    balsamic. Toss well to ensure the beets are well coated.

     

    Sprinkle with salt and pepper to taste and roast in the oven for

    15–18 minutes, until the beets are caramelized and the edges are

    starting to crisp.

     

    In a small frying pan over medium heat, place the walnuts.

    Dry-toast the walnuts until they’re just browning and releasing

    a lovely toasted scent, 3–4 minutes. Remove from the heat and

    set aside.

     

    While the beets are roasting, whisk together the remaining 2

    Tbsp oil, 1 Tbsp balsamic, and yogurt. Add salt and pepper to taste.

     

    Remove the beets from the oven and allow to cool slightly.

    To serve warm, transfer the beets to a large mixing bowl, top with

    the yogurt dressing, and toss gently to coat. The yogurt will turn a

    lovely pink color.

     

    Divide the salad between individual serving places and top eac

    h one with 1/4 cup chopped walnuts.

     

     

    For more of Emily's recipes from Greece click HERE

     

     

     


  • Lemon Roasted Potatoes

    October 18, 2018

    Recipe excerpted from Greece © 2017, Emily Lycopolus. Recipe

    and images by DL Acken reprinted with the permission of Touch

    Wood Editions.  

    Lemon Roasted Potatoes

     

    Potatoes are such a great comfort food—the crispy outside and soft

    pillow-like inside somehow just speak comfort. The bright Lemon

    infused olive oil and tangy Garlic infused olive oibring

    them to a whole new level.

     

    Ingredients

    Serves four

     

    4 large baking potatoes (russet or Yukon gold are best)

    1/4 cup Lemon infused olive oil

    1/4 cup Garlic infused olive oil

    1/4 cup vegetable or chicken stock

    4 Tbsp lemon juice (1–2 lemons), divided

    sea salt and cracked black pepper

    1 Tbsp fresh oregano leaves

     

    Preparation

    Preheat the oven to 375°F.

     

    The trick to these potatoes is to parboil them first, adding

    moisture to the inside and reducing the cooking time to finish

    them off, and then dousing them with lemon juice as soon as

    they come out of the oven.

     

    Line a baking tray with parchment paper..

     

    1-   Bring a large saucepan of water to a boil over high heat.

    Wash and scrub the potatoes, but don’t peel them, and cut

    them into 1-inch wedges. Place the potatoes in the boiling

    water and turn down the heat to medium. Cook, uncovered,

    for 5 minutes, until the potatoes are only just fork-tender,

    but not fully cooked.

     

    2-  Drain the potatoes, rinse them under cold water to stop the

    cooking process, and then place them on the prepared baking

    tray.

     

    3-  In a small bowl, whisk together both olive oils, the stock, 2

    Tbsp of the lemon juice, and salt and pepper to taste. Drizzle

    this over the potatoes and shake to coat them evenly. Roast in

    the oven for 18–20 minutes, until golden brown and crispy.

     

    4-  Remove from the oven, and, keeping the potatoes in the pan,

    sprinkle them with oregano and the remaining 2 Tbsp lemon

    juice. Shake the pan (with oven mitts on!) to coat the potatoes

    in the lemon juice again.

     

    5-  Serve immediately. Serve these alongside lamb sliders

    (page 71 in my book)or moussaka (page 64), or on their own

    for a tasty treat.

     

    Heating The Leftovers

     

    In the unlikely event of there being any leftovers, you can store

    them in an airtight container in the fridge for up to 1 week.

    (They’re amazing heated up in a frying pan with some extra

    virgin olive oil or pan drippings the next morning for

    breakfast!

     

    Try a drizzle of lemon juice over the top for a zingy start to

    your day. For more of Emily's "Greece" recipes click

    HERE

     

     

     

     

     


  • Salsa Romesco

    October 11, 2018

    Romesco and the Fisherman of Tarragona

     

    Just as Cioppino was created by local San Francisco fishermen, so

    too was Romesco Sauce developed by the Serrallo fisherman of

    Tarragona in the early 20th century.  They used what they had on

    hand, and each fisherman added something to create his own sauce.

    Regardless of variations, several ingredients appear in nearly

    every version – tomatoes and peppers, almonds and bread, and

    olive oil, garlic, and vinegar.

     

    Today, Romesco has travelled far from its coastal Spanish origins

    to be enjoyed around the world as an accompaniment to seafood,

    although it is often used with roasted vegetables, too.

     

    The traditional Romesco calls for deepening flavors by roasting and

    charring ingredients before puréeing, then thickening the sauce with

    toasted bread and toasted almonds.

    The garlic, vinegar, smoked paprika, and red pepper flakes bring the

    sauce into focus as a smoky and pungent spread which is  ideal for

    mild seafood, potato, and vegetable dishes.

     

    Here’s our version.  Please note that all measurements are very loose –

    thick or thin, chunky or smooth, mild or piquant – feel free to adjust

    these amounts to please yourself.

     

    Ingredients

    ¾ lbs tomatoes, charred, peeled, and cored

    (may substitute boxed or canned)

    ½ to 1 cup of whole almonds

    1 slice of rustic bread or baguette

    2 to 5 cloves of raw garlic

    1 to 2 tsp red pepper flakes

    12 oz jar roasted red peppers

    1 Tbsp regular or, smoked paprika (pimenton),

    if you can obtain it

    1 tsp sea salt

    black pepper to taste

    1/3 to 2/3 cups Lucero Picual or Arbequina EVOO

    2 Tbsp Lucero Rosato Balsamic Vinegar or

    Spanish sherry vinegar

     

    Instructions

     

    1-  Broil the tomatoes under high heat until charred, allow to cool, then

    peel and core.

     

    2-  Toast the almonds, toast the bread

     

    3-  Purée the following ingredients into a paste using a food processor in

    this order:

     

    • raw garlic,
    • toasted almonds,
    • bread,
    • and red pepper flakes

     

    4-  Scrape down the bowl and add roasted red peppers, tomatoes as

    prepared above, paprika, salt, and pepper, processing until as smooth

    as you desire

     

    5-  With the machine running, add half the olive oil and all the vinegar,

    thinning the sauce. Add more olive oil as desired. Scrape into a separate

    bowl and adjust seasoning as desired

     

    Pro tip:  Make double batch and transfer extra sauce into a container.

    Cover with more olive oil which forms an airtight seal before you affix

    the lid and your efforts will keep up to 3 weeks in the refrigerator.

     

    From the Lucero Kitchen

     

     

     


  • Roasted Grapes With Balsamic Vinegar

    September 16, 2018

     

    Our friend Patty gave us this recipe for roasted grapes last

    year, and now that autumn’s chill is in the air it seems the

    ideal time to try it!

     

    The oven dehydrates the fruit and  caramelizes the naturally

    occurring sugars giving the grapes a denser texture and more

    complex flavor.

     

    Her suggestion is to pair  them with a nice blue cheese for an

    appetizer, however, we can image them with other cheeses or

    even with roasted meats to add a bit of sweet to the savor, too!

     

    The California Table Grape Commission notes that there are

    over 85 varieties of table grapes grown here, however only

    15 dominate and 10 of those are a red type, which is what

    you’re looking for.  We used the Flame Seedless variety for

    our photo.

     

    This is best enjoyed warm so start prep about 45 minutes

    before you plan to serve.

     

    Ingredients

     

    1 lb red seedless grapes (black grapes are okay also)

    ¼ cup Lucero Extra Virgin Olive Oil

    ¼ cup Lucero Traditional Balsamic Vinegar

    Maldon Salt

    black pepper

     

    Directions

    Preheat your oven to 400℉

     

    1-  Rinse the grapes and shake off / pat dry any excess water.

     

    2-  Place on a baking sheet and pour the oil over the grapes

    until well coated.

     

    3-  Cover with half of the vinegar, then sprinkle salt and

    pepper to taste (don’t be shy)

     

    4-  Roast for 25 to 30 minutes, stopping to shake the pan

    every 5 or 10 minutes to mitigate any burnt sugars.

     

    5-  Remove from the oven when a few of the grapes have started

    to burst. Cover the roasted grapes with the remaining balsamic

    vinegar before serving.

     

     

     


  • Homemade Gremolata

    September 6, 2018

     

    Recipe excerpted from Italy © 2017, Emily Lycopolus. Recipe

    and images by DL Acken reprinted with the permission of

    TouchWood Editions.  

     

    Homemade Gremolata

    (Parsley Lemon Pesto)

     

    This unique pesto is native to the north of Italy and is a lovely

    contrast to most basil-based pestos. It’s also nut-free, which

    makes it a delicious treat for anyone with nut allergies. Serve

    this with ricotta on crostini for an appetizer, toss it with fresh

    pasta, or use it like an Italian-style chimichurri sauce on

    chicken or steak.

    Makes 1 1/2 cups

    Best served with farfalle, fusilli, spaghetti

     

    1/4 cup Taggiasca extra virgin olive oil

    2 Tbsp Sicilian Lemon white balsamic Vinegar

    2 large bunches flat-leaf parsley

    6 cloves garlic

    1/4 cup mint leaves

    1 Tbsp lemon zest

     

    Place all the ingredients in a blender or food processor in

    the  order listed and blend into a smooth paste.

     

    Store this in an airtight container in the fridge for up to 1

    week  or in ice trays in the freezer for up to 3 months.

     

    For more of Emily's Italy recipes click HERE

     

     

     


  • Cucumber Rosato Gazpacho

    May 7, 2018

    Be Cool as a cucumber with this Cucumber Rosato Gazpacho

     

    The traditional Andalusian Gazpacho is ancient, with attribution going

    to the Romans in Spain and Portugal in the Way Back times.

     

    There are many modern variations on the basic cold soup of bread,

    olive oil, vinegar, water, and garlic.  Here's our contribution, which we

    think would make a refreshing starter or intermezzo for a spring

    or summer meal -- perhaps for Mother's Day?

     

    We've omitted the bread for a lighter touch, however if you're a

    traditionalist, a few croutons on the top would give your diners a

    pleasant, crunchy contrast to this cool, smooth, soup

     

     

    INGREDIENTS

     

     

    *If you prefer, you can substitute other green herbs for  parsley

    such as basil or cilantro.  Mint would be very refreshing, too.

     

    ASSEMBLY

     

    Note:  We recommend using a blender if you have one.  if you

    use an immersion blender you may need an assistant to help

    add the oil.

     

    1-  Purée the cucumbers, water, and garlic until smooth. Add

    arugula, herbs, Rosato vinegar, Maldon salt, and purée further

    until smooth again.

     

    2-  Add  Extra Virgin Olive Oil in a slow stream while blending

    until the mixture has emulsified. Continue to add oil and/or

    water to reach a consistency and flavor which pleases you.

     

    3-  Season with additional Rosato Vinegar and/or Maldon salt

    to  achieve a good balance.  IMPORTANT NOTE:  because you'll

    be  serving this soup cold, you must season the flavors to be

    more salty and acidic at room temperature -- that said, you can

    always adjust one more time prior to serving, so take care, don't

    over do it.

     

    4-  Chill in a covered container for at least 4 hours, however try

    to serve between 4 to 8 hours after preparation. Serve in chilled

    bowls or glasses.

     

    Garnish with your choice of toasted garlic, fresh herbs, a bit of

    pepper, or (with a nod to the Romans, a few croutons).

     

     

     

     


  • Taggiasca and Honey Ginger Mesclun Salad

    April 25, 2018

    Floral-scented Taggiasca EVOO & Honey Ginger Vinegar make simple dressing for Spring salads!

     

    The Origin of Mesclun Salad Greens

     

    In the 1980s mesclun salad ,(from the verb "mesclar", which means

    "to mix thoroughly") , was  the rage in California restaurants. It

    was considered exotic, for its use of  unusual and bitter young greens

    introduced diners to salad in the style of Southern France. Not too

    long afterwards, greengrocers offered pre-mixed bags of young

    leaves, typically some green leaves of different textures with

    radicchio added for color.  I confess that for many years I thought

    "mesclun" was a specific mix, however that is not so.

     

    Dandelion, lettuce, and arugula are typical offerings of the

    any good French farmer's market, local produce, being the

    main attrasction. Today it's generally accepted that a good

    "mesclun", spring mix is what is local and on hand.

     

    Your choices will most likely be broad and varied so you'll

    be able to  select a range for a true mix of flavor, texture,

    and color.  The key is to opt for quality of quantity.  Make

    your selection light and delicate, varying the flavors so that

    each bite special.

     

    Select Quality Greens and Varied Flavors

     

    We selected four different greens in the salad above -endive,

    fennel, mâche, and arugula , and we embellished with  avocado

    wedges, very thinly sliced cucumber, and grapefruit  suprêmes

    before finishing with oil, vinegar and freshly cracked pepper.

     

    Choose The Right Olive Oil

    Add A White Balsamic

     

    One of my favorite olive oils to complement a spring mix is our

    Taggiasca variety extra virgin olive oil because it is moderately

    robust and can stand up to bitter greens, yet its soft floral aroma

    offers a foil for the "green-ness" of  an early harvest olive oil.  We

    have a few thousand Taggiasca trees growing  about 8 minutes

    north west of our olive mill and tasting  room, and while the olive

    variety originated in Liguria, what we do is a "California style".

     

    Ligurian producers harvest very late for a light and buttery result;

    we harvest this variety early in the season to bring out the fruit

    and floral nature of the olive.

     

    To finish this spring salad and best complement the flavors present

    we recommend one of our white balsamic vinegars, or perhaps the

    rosé "Rosato" balsamic vinegar we introduced a few months ago.

    We selected our Honey Ginger balsamic vinegar for this presentation

    and think you'll agree that the combination is magic.

     

    Happy cooking and please enjoy in good health!

     

     

     

    Liz Tagami

    General Manager

     

     

    This vinegar's complex bouquet and full flavor of fruit and flowers comes naturally from the sweetness of honey, the warmth of ginger root, and the bright but mild acidity of white grape must.

     

     


  • Grilled Eggplant "Caprese"

    April 2, 2018

    Grilled eggplant and ricotta salata are enhanced with extra virgin olive oil, balsamic vinegar, and  fresh dill..

     

     

     

    Caprese salad, once enjoyed only by visitors to the Isle of Capri or

    regular holiday-goers in that Mediterranean region is now

    ubiquitous in the US and anywhere else you can find tomatoes and

    mozzarella.  The origins in Capri of the traditional tomato and

    mozzarella dish have given the salad its name "Caprese",

    which means "in the style of Capri".

     

    While we can't  vouch for grilled eggplant and ricotta salata as

    truly "alla Capri", the feeling is the same and modern cooks have

    taken a liking to this sort of simple  combination of one fruit to

    replace the tomato (or in this instance, a vegetable), along with

    one complimentary cheese, which creates an entire new genre.

     

    A note on the cheese.  Ricotta salata is a firm rindless pecorino type

    cheese from Sicily.  It is made from the whey part of sheep's milk

    which is pressed, salted, and then aged for a minimum of 90 days.

    "Ricotta" means re-cooked, and "salata" means salted.  Used sliced,

    crumbled, or grated.  Come to think of it, perhaps we should call this

    "Grilled Eggplant all Siciliana" with a nod toward the Sicilian cheese.

    What do you think?

     

     

    INGREDIENTS

     

    Serves four people

    4 small eggplants

    Ricotta Salata

    Lucero Extra Virgin Olive Oilwe recommend

    Hig Performance Arbequina

    Lucero Traditional Balsamic Vinegar

    fresh dill

    Maldon Flake Salt

    freshly ground pepper

     

    OUTDOOR GRILL DIRECTIONS

    1-  Prepare the grill with an even layer of hot coals. Place grate 6"

    over the coals

     

    2-  Slice the eggplant, ½ inch thick, preferably at a slight angle

    Brush both sides liberally with olive oil.

     

    3- Season top side lightly with sea salt and freshly ground black

    pepper. Brush oil onto the grate and place eggplant slices onto it.

    Grill for 5 to 6 minutes per side until golden brown.

     

     

    BROILER DIRECTIONS

     

     

    1-  Preheat your broiler with the rack set 6" from heat (at the top).

    Place eggplant slices on an oven proof tray, and brush both sides

    liberally with olive oil.

     

    2-  Season top side lightly with sea salt and freshly ground black

    pepper. Place the tray with prepared eggplant under the preheated

    broiler and broil for 5 to 6 minutes per side, or until golden brown.

     

     

    ASSEMBLY DIRECTIONS

     

     

    Slice ricotta salata into thin slices then wash, dry, and section dill

    into small sprigs. Alternate cooled grilled eggplant with ricotta salata

    pieces on your serving plate Dress lightly with olive oil, and decorate

    with dill. Finish with a drizzle of traditional balsamic vinegar.

     

    (shown left) beautiful eggplant at farmer's  market with Ricotta Salata,
    (shown right) a salted variety of ricotta whey cheese from sheep'smilk
    made in Sicily. 
      

     

     


  • Traditional Irish Soda Bread

    March 11, 2018

    Irish Soda Bread in the style of southern Ireland

     

    As St. Patrick's Day approaches our thoughts turn to
    typically Irish foods and traditions.

     

     

    Soda bread is an easy to make quick bread from the 19th century

    leavened with baking soda  instead of yeast.  In the north the dough

    is flattened into a disk and four triangles are cut into it and cooked

    on a griddle.  In the southern part of Ireland the dough is

    prepared as a round loaf and, just as with hot crossed buns,

    a cross is  marked on  the top as shown above.

     

    Imagine this bread being made in a 19th century Irish farmhouse

    with a cast iron pan over a fragrant peat or turf fire would be a

    very authentic way to complete your work!

     

    To enjoy this truly, you might try a good Irish butter. Its flavor

    is quite different from  American butter, the cows having access

    to so much green grass and not being fed silage.  Kerrygold  is

    a particular favorite.  That said, we think this  tastes pretty good

    with Lucero Olive Oil, too.

     

    Use any Lucero Extra Virgin Single Variety Oil to dip this

    traditional Irish soda bread while still warm. Our friend

    Cheryl adapted this recipe using, our oil, in fact.

     

    Let us know what you think in the comments. Sláinte!

     

    Ingredients

     

    1¾ cups (265g/ 9oz) whole wheat flour (fine or coarse)

    1¾ cups (265g/9oz) all-purpose flour

    1 tsp salt

    1 tsp. baking soda

    3 Tbsp. Lucero Favolosa Extra Virgin Olive Oil

    1 egg

    1⅔ cups (400ml) buttermilk*

    1 Tbsp. oats

     

     

    Instructions

    Preheat the oven to 425°F (215°C).

     

    1-  Mix flours, salt, and baking soda together in a large bowl.

     

    2-  Add oil slowly as you crumble flour with a fork until it

    resembles bread crumbs.

     

    3-  In a separate bowl, Whisk the egg and buttermilk

     

    4-  Make a well in the center of the dry ingredients and

    pour the liquid into the flour mixture.

     

    5-  Mix the flour and liquid together to a loose  dough.

    The dough should be quite soft, but not too sticky.

     

    6-  Turn onto a floured work surface and gently bring

    the dough together into a round about 1½ inches (4cm)

    thick (8 inches by 8 inches) .

     

    7-  Place on a baking sheet dusted well with flour. Score

    the bread by making with a deep cross on top (to ward off

    the devil). Alternatively, another tradition is to poke a hole

    in the 4 corners of the bread to release the fairies and stop

    them from cursing your bread.

     

    8-  Glaze the bread with the leftover bit of buttermilk and

    dust the top with rolled oats.

     

    9Bake for 15 minutes, then reduce the oven to 400°F

    (200°C) and bake for 30 minutes more.

     

    When done, the loaf will sound slightly hollow when

    tapped on the bottom. Remove from the baking sheet

    and place on a wire rack to cool.

     

     

    Bless you and yours, as well as the cottage you live in. May the roof
    overhead be well thatched, and those inside be well matched.
    May everyone have HAPPY ST. PATRICK'S DAY!

     

    Finished loaves ready to break apart and enjoy warm.

     

    Taste Notes: Favolosa: Lucero Purple Label-Mild, Delicate

     

     

    Recipe adapted from  Bigger Bolder Baking

    photo by Gemma Stafford 

     

     

     

     

     

     


  • Celebrate Citrus with Rosato!

    January 8, 2018

    Inspiration from Our Lucero Kitchen

     

    Citrus is still abundant in markets (or via Amazon Fresh), and if you
    suffer from the frigid cold and gray- white days of Winter, this citrus
    salad is just the thing to brighten  your world.

     

    We selected Valencia and Blood oranges because they looked
    good at our local shop, however use what you have available and
    dress with olives, nuts, herbs and maybe onions, if you like. What
    makes this citrus salad "sing" is our sweet and fruity Lucero
    Ascolano Extra Virgin Olive Oil and our piquant, fragrant
    Rosato (rosé) Balsamic Vinegar,

     

    We hope you try both terrific choices to pair with citrus
    Taste Notes: Ascolano: Yellow Green Collection- Med

     

     

     


  • Fabulous Potato Soup

    January 2, 2018

     

     

    A hot bowl of  potato soup with a fresh sprig of thyme

     

    Saying that it’s cold outside is an overwhelming understatement
    this week for most of the  country to be sure!  We gave this some
    thought and created a simple soup recipe using ingredients you're
    likely to have in your pantry.

     

    We chose Lucero Favolosa Extra Virgin Olive Oil because it's
    one of our bright and recently harvested oils. Its sweet, floral
    nature complements this recipe well.  That said, you can use
    any fresh EVOO  — from the most delicate to most robust.
    Favolosa means “Fabulous”, so we’re calling this Fabulous
    Potato Soup.

     

    We hope you enjoy making and eating it!  Stay warm and let

    us know how you like it on Facebook or in a product review.

     

     

    Ingredients

     

    1 whole medium onion, diced

    3 whole carrots, diced

    3 stalks celery, diced

    4 Tbs Lucero Favolosa or any Lucero EVOO

    6 whole small russet potatoes, peeled and diced

    8 cups poultry bone broth or vegetable stock

    3 Tbs all-purpose flour

    1 cup milk

    1/2 cup heavy cream

    1/2 tsp.  Maldon English Flake Salt, more, if desired

    freshly ground black pepper to taste

    1 tsp fresh parsley, minced

    Lucero Extra Virgin Olive Oil (EVOO) for drizzling on top

     

    Directions

     

    1-  Warm the olive oil in a soup pot over medium heat and add 

    onions, carrots, and celery. Stir and cook for about 3 minutes

    or until the onions are translucent, then add the diced potatoes

     

    2-   Cook for 5 minutes, seasoning with salt and pepper.

     

    3-  Add the broth and bring it to a gentle boil.  Cook  10 minutes,

    or until the potatoes start to become tender. Whisk the flour

    and milk together, then pour into the soup and cook for another

    5 minutes.

     

    4-  Remove 1/2 to 2/3 the soup and blend in batches in a blender/

    food processor until completely smooth.  Be careful when you

    blend hot soup, in fact, we recommend that you allow the soup

    to cool, if possible. If you have one, use an immersion blender

    instead of a stand blender or food processor.

     

    5-  Return the blended soup to the soup pot and heat it to adjust

    seasoning.  Stir in cream, then parsley, and reserve a bit of

    parsley  for garnish.

     

    6-  Serve with a a bit of fresh EVOO on top.  Finish with the

    remaining chopped parsley. If you don’t like parsley, substitute

    any fresh herbs you have on hand such as thyme, as shown.

     

    Taste Notes: Favolosa is Lucero Purple Label: Mild-Delicate

    Try this recipe with Lucero Five Star Blend Extra Virgin

     

    Recipe from the Lucero Kitchens courtesy of Donald S.

     

     

     


  • Roasted Root Vegetable Gems

    November 20, 2017

     

    This hearty holiday side dish is healthy, delicious, and simple to make.
    Take advantage of the stunning  seasonal colors!  You’ll be making
    these gems for everyday weekend meals, too.  Combine your favorites
    (beets, potatoes of various colors, carrots, rutabagas, turnips, parsnips.)

     

    Ingredients

    Serves 4-6 people

     

    2 lbs   assorted root vegetables peeled and cut into

    cubes or coins, roughly the same size.

    1   medium onion, peeled and cut into small wedges

    ¼   cup or more mediium intensity Lucero Extra Virgin Olive

    Oil for good coverage;  we recommend our fruity

    Lucero Ascolano Extra Virgin Olive Oil

    1 Tbsp Maldon English Flake Sea Salt

    2 Tbsp fresh rosemary, finely chopped

    Lucero Balsamic Vinegar or

    Lucero Balsamic Vinegar Glaze

    ( glaze-optional)

     

    Instructions

    Preheat oven to 400°F

     

    1-  Clean and slice all vegetables

     

    2-  Place the prepared vegetables in a roasting pan large enough

    so cubes and coins are not crowded, and toss the mixture with

    olive oil and salt until well coated

     

    3-  Roast for 45 minutes, stirring occasionally until tender and

    evenly browned. Add chopped rosemary and additional salt to

    taste before  serving.

     

    Optional:  drizzle Lucero Balsamic Vinegar or

    Balsamic Vinegar Glaze

     

    Taste Notes: Ascolano is Lucero Yellow Green Label-Med

     

     

     


  • Creamy Cauliflower Soup

    November 13, 2017

    A recipe for a simple winter soup that  takes advantage of the
    flavor  and texture. of  cauliflower. This soup doesn’t need to
    simmer all day. It's a fast ,fresh, healthy and satisfying recipe. 
    Enjoy!

     

     

    Ingredients

    Preparation Time:  30 minutes

    Yield:  Four Servings

     

    2 Tbsp Lucero Garlic Infused Olive Oil or your choice

    Lucero Single Variety Extra Virgin Olive Oil

    1 large onion, peeled and chopped

    2 garlic cloves, peeled and chopped

    1 potato, chopped

    1 large cauliflower, cut into florets

    1 1/4 cup poultry stock

    1 1/4 cup milk

    1 pinch nutmeg

    sage leaves for garnish

    Maldon Flake Salt

    black pepper

     

    Directions

     

    1-  Heat 2 Tbsp Lucero Garlic Olive Oil in 4 quart saucepan.

    Add chopped onion and cook until soft, but not brown, about

    5 mins. Add chopped garlic cloves.

     

    2-  Place cauliflower florets and chopped potato in the saucepan,

    followed by soup stock and milk, and bring to a gentle boil.

     

    3-  Turn down the heat, cover the mixture, and simmer for 15

     to 20 mins. or until the cauliflower is soft.

     

    4-  Puree the mixture and add the nutmeg. Season to taste

    with  salt and pepper.

     

    5-  Add sautéed sage leaves and another swirl of olive oil for

    serving. Enjoy with warm, crusty bread.

     

     

    Thoughts : Cauliflower is a wonderful cruciferous vegetable to

    enjoy all year. Steamed, sautéed, or perhaps breaded and

    fried as a cauliflower steak ..try something new!

     

     

     

     


  • Festive Glazed Brussels Sprouts With Bacon

    November 7, 2017


    Brussels sprouts are in season and are excellent as a Thanksgiving
    side dish. Purchase them on the stalk, if possible. If your greengrocer
    offers them loose, choose firm sprouts and avoid  softer ones.

     

    Ingredients

     

    1.5 pounds Brussels sprouts, trimmed , cut in halves or

    quarters as needed to uniformity

    4 oz Canadian bacon, diced into 1/4 inch pieces

    1/4 cup Lucero Coratina Extra Virgin Olive Oil 

    1.5 tsps Maldon English Flake Salt or other sea salt

    freshly ground black pepper to taste

    1 Tbsp.  Lucero Balsamic Vinegar Glaze

     

    Directions

    Preheat the oven to 400° F

     

    1-  Place the trimmed and cut brussels sprouts on a sheet pan.

    It’s okay to include some of the loose leaves, which become

    crispy when roasted.

     

    2-  Add the bacon, olive oil, salt, and pepper to taste. Toss

    thoroughly to mix the ingredients, and spread onto the

    sheet plan in a singlelayer.

     

    3-  Roast the Brussels sprouts for 20 to 30 minutes, until  tender

    and the bacon is cooked. Toss once during roasting.

     

    4-   Remove from the oven, drizzle immediately with the balsamic

    vinegar glaze and toss again. Taste and adjust seasonings.

     

    Serve hot.

     

    Taste Notes-Coratina is Lucero Green Label-Robust

     

     

     


  • Butternut Squash Soup With Crème Fraîche & EVOO

    October 1, 2017

     

    Our secret is to is to slowly caramelize the onions in good
    quality extra virgin olive oil. Don't hurry, your patience will be
    rewarded!

     

    Ingredients

    1/4 cup Lucero Frantoio Extra Virgin Olive Oil

    2 lbs.    yellow onion, cut into ¼ inch slices

    3 lbs.    butternut squash, cut into 1 inch cubes

    6 C.       poultry or vegetable stock

    salt and pepper

    ½ cup   heavy cream

     

    For garnish:

     

    1-  Heat oil over low heat in a heavy-bottomed soup pot.

    Add onions and continue to saute very slowly, stirring

    frequently until the onions are completely soft and

    lightly caramelized to a rich, golden brown.  This can

    take 20-30 minutes.

     

    2-  Add the squash and soup stock. Bring to  a boil and

    simmer, until the squash is completely  tender.

     

    3-  Remove from heat, let cool briefly.  Puree mixture in

    a blender until smooth and return to soup pot.  Add

    cream. If needed, add a bit of water or stock to thin soup.

     

    4-  Season with salt and pepper to taste.  Return pot

    to stove and bring soup back to a gentle simmer for

    3-5 minutes.

     

    5-  Serve soup in bowls, garnishing with a plentiful drizzle of

    Lucero olive oil and crème fraîche. Sprinkle with thyme and

    cracked pepper.

     

     

    Taste Notes: Frantoio is Lucero Purple Label: Mild-Delicate

     

    Try this recipe with Lucero Five Star Extra Virgin  

    For Lucero by P. Wittmann

     

     

     

     

     

     


  • Peach Caprese Salad

    August 7, 2017

     

    Ingredients:

     

    3 large peaches

    2 balls of fresh mozzarella cheese

    fresh basil Leaves

    4 Tbsp. Lucero Peach White Balsamic Vinegar

    or if you  like it more tangy and less sweet

    4Tbsp  Lucero Europeach Balsamic

    3 Tbsp. Lucero 70th Anniversary Blend Extra Virgin

    2 tsp. pepper

    1 tsp.  Lucero English Flake Sea Salt

    * Try this recipe with our Rosato Balsamic Vinegar

     

    Directions

     

    1-  In a bowl mix balsamic vinegar, olive oil, pepper, and salt.

    Set aside.

     

    2-  Take peaches with skin still on and slice 1/2 inch thick.

     

    3-  Place on grill and cook for 2 minutes per side or until you

    start to see grill marks.

     

    4-  Crumble mozzarella while the peaches cool and place the

    cheese on the peaches along with a fresh basil leaf.

     

    Drizzle the balsamic mixture over the peaches and enjoy!

     

     

     


  • Garlic Roasted Tomatoes

    July 27, 2017

    tomatoe garlic oregano

    Ingredients

     

    • 4 red tomatoes, halved
      salt and pepper
      1 Tbsp. chopped fresh parsley
      2  tsp. chopped fresh oregano
      4  sliced garlic cloves
      2  Tbsp. chopped fresh basil
    • Lucero Garlic Infused Olive Oil

    Directions

    Preheat oven to 425ºF

     

    1. Sprinkle tomatoes with salt and place, cut side down, on a

    paper towel–lined plate. Let stand 30 minutes to drain.

     

    2. Mist a baking dish with Garlic Olive

    Oil, then arrange tomato halves, cut side up, in a single layer

    in dish.

     

    3. In a small bowl, combine herbs. Add pepper, to taste.

    Spread herb mixture evenly over tomatoes. Top with Garlic

    slices and  Garlic Olive Oil.

     

    4. Bake in oven until cooked through, about 20 minutes.

    Remove dish from oven, top with fresh basil and serve.

     

    Recipe Adapted from My Recipes.com

     

     


  • Garlic Penne With Broccolini

    July 17, 2017

     
    Topped off with pine nuts and Parmesan cheese, this
    hearty pasta is a quick-to-prepare weeknight meal.

     

    Ingredients

    Serves 4

     

    1   bunch broccolini, about 6 or 7 stalks

    ¾   pound penne pasta,

    2   Tbsp. Lucero Extra Virgin Olive Oil

    1   Tbsp. Lucero Garlic Infused  Olive Oil

    2   cloves garlic, chopped

    1   Fresno chili, seeded and chopped

    1   pinch chili flakes

    2   tsp. fresh oregano, chopped

    ¼   cup pine nuts, toasted

          salt and pepper

     

    Lucero Garlic Infused Olive Oil, for drizzling

    Parmesan cheese, freshly grated, for serving

     

     

    Directions

     

     

    1-  Cut the broccolini florets and stalks into 2-inch  segments.

    Cook broccolini in salted boiling water for 2-3 minutes

    and drain.

     

    2-  Heat the olive oils in in a large fry pan over medium heat. Add the

    garlic and Fresno chili and cook until garlic is translucent.  Add the

    broccolini and chili flakes.

     

    3-  Cook over low heat, stirring occasionally until broccolini is tender.

     

    Meanwhile

     

    4-  Cook the penne in a large pot of salted boiling water until al

    dente.

     

    5-  Scoop out 1/2 cup of the pasta cooking water and set aside.

    Drain pasta and toss into the fry pan.

     

    6-  Add  the 1/2 C of  pasta water you set aside  to the pan

    and combine well, adding more water if needed. Add oregano

    and season with salt and pepper to taste.

     

    7-  Toss in pine nuts and transfer pasta into a large warm

    serving bowl.

     

    Drizzle with garlic olive oil and sprinkle with Parmesan cheese.

     

     

     


  • Beet Hummus

    July 11, 2017

    Ingredients

     

     

    Directions

    Preheat oven to 450°F

     

    1-  Rinse the beets and pierce them a few times with a fork.

    Place the beets in a small baking dish that has been greased

    with olive oil and cover with aluminum foil.

     

    2-  Roast until tender. (about 50-60 minutes). Set aside to cool.

     

    3-  While the beets are roasting, add chickpeas, lemon juice,

    tahini,Ascolano Olive Oilminced garlic,

    Maldon Sea Salt, paprika and chile flakes to a food

    processor.

     

    4-  Set them aside and don't combine yet.

     

    5-  When the beets are cool to the touch, peel them. Dice beets

    and add to food processor. Puree until texture is smooth.

     

    Serve in a wide bowl and garnish with goat cheese.

     

    Taste Notes-Ascolano is Lucero Yellow Label-Med

     

     

     


  • Pork Tenderloin With Blackberry Compote

    February 10, 2017

    The blackberry balsamic compote delivers a sweet-tart
    flavor complimenting the mild pork. Simple enough for
    weekdays yet this dish looks elegant enough for a dinner
    party, too.

     

     

    Ingredients

    Serves 4 to 6

     

    11/2 tsp. dried oregano
    1 tsp. granulated garlic
    ½ tsp. kosher salt
    ¼ tsp. freshly ground black pepper
    2 pork tenderloins (1 to 1 ¼ pounds each), trimmed
    2 tsp. Lucero Persian Lime Olive Oil

     

    Instructions For Tenderloin

    Preheat oven to 350 degrees F (175 degrees C)

     

    1-  Crush spices and add the  Persian Lime Olive Oil 

    then rub the roasts with the mixture.

     

    2-  Place pork loin into oven, turning and basting periodically

    with the liquids. Cook until the pork is no longer pink in

    center, about 1 hour.

     

    3-  An instant-read  meat thermometer inserted into center

    must read 145 degrees F (63 degrees C). Serve roast with

    Blackberry Compote.

     

     

    Blackberry Compote from Ciao Dona

     

     

     

    Directions For Compote

     

     

    1-  In a small saucepan over medium heat, combine the sugar

    and water, and cook, stirring,  until the sugar dissolves.

     

    2-  Add blackberries and rosemary, stir to coat with the syrup,

    bring to a boil.

     

    3-  Reduce the heat to medium-low and cook until the compote

    begins to thicken, about 10 minutes.

     

    4-  Remove from the heat and stir in the blackberry-balsamic

    vinegar.

     

    5-  Adjust seasoning to taste with more sugar or vinegar. Serve

    warm or cold. The compote will keep refrigerated in an airtight

    container for up to 2 weeks.

     

     

     


  • Seasonal Butternut Squash Soup

    September 22, 2016

    Ingredients:

     

    1    large whole Organic butternut squash
    2    Tbs Organic butter (Kerrygold Irish butter)
    1    Organic apple (preferably fuji or gala)
    1    Organic yellow onion (or maui)
    2    bay leaves
    1/4 tsp fresh thyme
    1/4 tsp fresh tarragon
    1/4 tsp turmeric
    1/4 tsp cinnamon
    1    dash of cayenne (or two or three to taste)
    2 C bone broth ( homemade) poultry (or veggie)
    1 C filtered water
    1    tsp sea salt
    2    dashes white pepper (or three)
    fresh ground black pepper to taste
    1    squeeze of lemon
    1/2 C Organic milk (or almond, hemp, rice, goat, cream, etc)

    butternut squash seeds for garnish
    1 C  whole plain Organic yogurt (goat, greek, or sour cream)
    dash of paprika
    Lucero Olive Oil’s EVOO Favolosa Extra Virgin Olive Oil

     

    Directions:

    Preheat oven to 375 degrees.

     

    1- Cut the squash in half lengthwise and hollow out the middle

    separating the seeds and setting them aside (do not throw out).

     

    2- Cover the inside surface of the exposed squash meat with olive

    oil then place insides up on a baking sheet covered in parchment

     

    3- Add the cleaned squash seeds to the lined baking pan, and

    place all in the oven to roast.

     

    4- Be sure to check on the seeds after about 15-20 minutes and

    take them out or they'll burn! When cooler, toss seeds in Lucero’s

    Favolosa Extra Virgin Olive Oil (EVOO) & sea salt. Set aside.

     

    Meanwhile, return the squash to the oven.

     

    5- Roast about 1  hour (total) until your house smells amazing,

    it is slightly browned  on top, & it is soft all the way through

    when tested with a fork.  Remove from oven and let cool.

     

    While the squash is cooking,

     

    6- Dice both your onion (skinned) and  apple (skin on) and

    sautee them in a saucepan with 2 Tbs butter

    (preferably Kerrygold Irish butter) and the bay leaves until

    apple  and onions are clear and soft.

     

    7- Then add spices. When the squash has cooled considerably

    using a spoon, scrape the meat from the skin, discard skin.

     

    8- Back in the pan, add the broth, water, roasted squash meat,

    salt & both peppers. Bring to a boil, then lower the heat and

    simmer stirring occassionally for approximately 15 minutes to

    blend the flavors.

     

    9- Remove from heat and stir in your “milk” of choice.  Squeeze

    in the fresh lemon.

     

    Finish

     

    1- Using a blender (I prefer an immersion blender as it doesn’t

    require moving the soup from the sauce pan), puree the soup

    until it is the desired consistency (I prefer it rather lumpy).

     

    2- Serve garnished with a dollop of yogurt & the reserved roasted

    butternut squash seeds.  If you want it extra pretty, I’d also add a

    dash of paprika, and drizzle of  delicious Lucero Favolosa EVOO

    Enjoy!

     

    Taste Notes: Favolosa is Lucero Purple Label: Mild-Delicate

    Try this recipe with Lucero Five Star Extra Virgin Olive Oil

     

    Recipe by Mrs. Drahal

    and Santa Monica Healing Arts

     

     

     


  • Quinoa With Zucchini and Tomatoes

    August 11, 2016

     

    Ingredients

     
     

    2 cups cooked quinoa,  or cooked rice if desired.

    1 cup grape or cherry tomatoes, halved

    1 medium zucchini, quartered and diced

    1 cup feta cheese

    2 cloves garlic, chopped

    ¼ cup parsley, chopped

    ¼ cup dill, chopped

    3 Tbsp. Lucero Ascolano Extra Virgin Olive OIl

    1 lemon, juiced

    salt and pepper to taste

     

    Prepare The Quinoa

     

    1-  Soak the quinoa overnight with twice the amount of water

    to  which you've added 1/4 tsp. apple cider vinegar

     

    2-  Rinse and drain well. Transfer the quinoa to a pot. Add

    enough water to moisten the grains and just barely cover.

     

    3-  Turn the burner to high and as soon as you see some

    bubbles burp through, put the lid on top and turn the heat

    off (but leave the pot on the burner) and let sit for 5-10

    minutes. Allow to cool

     

    Prepare Remaining Ingredients

     

     

    1-  In a skillet over medium-high heat, add 1 tbsp oil and garlic.

    Saute for a minute.

     

    2-  Add diced zucchini and cook for about 3-5 minutes until you

    get a a bit of browning. Set skillet aside.

     

    3-  In a medium bowl add cooked quinoa, chopped tomatoes,

    zucchini, feta, and herbs. Toss gently and add salt and pepper 

    to taste. 

     

    5-  Add more oil and lemon as necessary for more flavor.

     

    Taste Notes: Ascolano is Lucero Yellow Green Label-Med

     

    Photo & Recipe Courtesy of Karen at Seasonal Cravings

     

     

     

     

     


  • Tomato Almond Summer Gazpacho

    July 21, 2016

     

    Ingredients

     

    2 1-in. slices Italian bread, crusts removed

    6  medium tomatoes, chopped

    1/4 cup Lucero Garlic Infused Olive Oil divided

    or

    Lucero 70th Anniversary Blend Extra Virgin Olive Oil

    1 tbsp. lemon juice

    1/4 tsp. salt

    3 Tbsp.finely chopped fresh parsley

    2 Tbsp.  whole roasted almonds, finely chopped

    1/2 tsp.lemon zest

    Directions



    1-
      Slice bread into 1-in. cubes.

     

    2-  Whirl in a blender with tomatoes,

    2 Tbsp  oil, lemon juice and salt until very smooth.

     

    3-   Press mixture with the bottom of a ladle through a fine

    mesh sieve set  over a large bowl. Discard pulp.

     

    4-   Cover soup with plastic wrap and  refrigerate until chilled,

    1 hour.


    5-   Stir parsley with almonds and zest in a small bowl until

    combined.


    6-   Divide gazpacho among 4 bowls. Drizzle with remaining

    2 tbsp oil.

     

    Sprinkle with parsley mixture.  

     

    Recipe adapted from Chatelaine

     

     

     


  • Grilled Corn On The Cob

    June 8, 2016

     

    Ingredients

     

    4 sweet yellow corn on the cob

    5 Tbsp. Miller’s Blend Extra Virgin Olive Oil

    Maldon Sea Salt to taste

    crushed black pepper to taste

    Directions

    Preheat grill to medium-high heat.

     

    Drizzle each cob of corn with

    1 heaping Tbsp. of Miller’s Blend Extra Virgin Olive Oil, and

    liberally sprinkle Maldon  Sea Salt and pepper on each one.

     

    Using; tongs, place on the heated grill. Cook each side until grill

    marks form and corn kernels are softened, about 10 minutes

    total.

     

    Drizzle with more olive oil if necessary.Remove from heat when

    done and let cool.

     

     

     


  • Grilled Lemon Garlic Artichokes

    May 2, 2016

    Ingredients

     

    6 large artichokes
    cup of Lucero Garlic Infused Olive Oil 
    Juice from 1 large lemon
    2 cups cold water

    Directions

     

    1-  Remove stems from artichokes, leaving about one inch. Cut the

    top ⅓  the artichoke off. Then, cut the artichoke in half. Pour two

    cups of cold water into a large bowl. Place the artichoke halves in

    the bowl of cold water.

     

    2-  Bring large pot of water to a boil. Drain the artichokes from the

    bowl of cold water and add to pot. Boil until crisp-tender, about

    15 minutes.

     

    3-  Heat grill to medium-high heat. Whisk Garlic Infused Olive Oil 

    and juice from 1 large lemon into a small bowl. Brush artichokes

    with the lemon garlic mixture and grill until tender and lightly

    charred in spots. Turning occasionally. Remove from heat and

    drizzle the remaining lemon garlic mixture over the top and enjoy!

     

     

     

     


  • Artichoke Soup

    April 12, 2016

    Ingredients

     

    6 large artichokes

    1 large brown onion

    ½ cup coconut milk

    ½ cup artichoke water

    3 cloves garlic

    2 lemons cut in half

    1 cup chopped broccoli

    1 cup mushrooms

    handful thyme

    ¼ cup

    Lucero Extra Virgin Olive Oil

     

     

    Directions

     

     

    1-  Clean the artichoke by peeling off the leaves and furry bit, till

    you’re left with just the hearts.Place in a pot with the lemons

    and then pour in enough water to cover. Bring to the boil then

    simmer for 30 minutes.

     

    2-  Sauté the garlic, onions, mushrooms, broccoli juicing leftovers

    and thyme until soft in a little Lucero Extra Virgin Olive Oil

    Blend with the coconut milk, half a cup of the artichoke water

    and the veggies. Garnish with chives and drizzle

    Lucero Extra Virgin Olive Oil over the top.

     

    Recipe: Yasmina Ykelenstam The Low Histamine Chef.com


  • Fennel Radish Salad With Lemon Olive Oil

    April 7, 2016

     

    Ingredients

     

    1 fennel bulb (white and light green parts only)

    ¼ pound radish

    5 Tbsp.

    salt to taste

    ground pepper to taste

    Lucero Meyer & Eureka Lemon Olive Oi

     

    Directions

     

    1-  Using a mandolin, thinly slice radish and fennel. Soak the

    vegetables in a bowl of ice-cold water with ice cubes added.

    This will transform the vegetables to have a crisp texture.

    Remove vegetables from the ice water bath, and place into

    a bowl.

     

    2-  Drizzle Lucero Meyer & Eureka Lemon Olive Oi

    salad and toss until the salad is well covered with the olive oil.

    Add salt and pepper to taste.

     

    Recipe from Sam at Drizzle and Drip.com

     

     

     


  • Dark Chocolate Olive Oil Granola

    April 7, 2016


    Ingredients

    • 1-2 ripe bananas
      2 Tbsp.  Lucero Frantoio Extra Virgin Olive Oil
      ½ tsp. almond extract
      1 tsp. vanilla extract
      ⅓ cup maple syrup
      ¼ cup brown sugar
      3 cups rolled oats
      ¾ cup sliced almonds
      ¾ cup shredded coconut
      ½ tsp. cinnamon
      ¼ tsp.  grated nutmeg
      ¼ cup ground flaxseed
      ⅓ cup chopped dark chocolate

     

    Instructions

    Preheat oven to 325 D/ F

     

     

    1-  Line a rimmed baking sheet with parchment paper or use a

    Silpat and set aside.

     

    2-  In a medium bowl, blend together the bananas, olive oil,

    extracts, maple syrup and brown sugar. The number of

    bananas you use depends on how much banana flavor you

    want.

     

    Use a hand mixer on medium to blend together thoroughly

    and to ensure that the banana chunks disappear.  You want

    a smooth mixture with no chunks!

     

    3-  Set bowl aside.

     

    4-  In a large bowl, stir together the oats, almonds, coconut,

    cinnamon, nutmeg, and flaxseed. Pour the banana mixture

    over the oat mixture and stir together until totally combined.

     

    5-  Spread the mixture out evenly onto the prepared baking

    sheet. Bake for 45-60 minutes. Start checking the mixture about

    45 minutes, just to make sure it doesn't burn at the edges.

     

    Cool and store in a covered container for up to a week.

     

    Taste Notes: Frantoio is Lucero Purple Label: Mild-Delicate

     

     

    To get  original recipe, click   here!

    Recipe from Abby at Heart of a Baker.com 

     

     

     

     


  • Roasted Cabbage Steaks

    March 16, 2016

     

    Ingredients

     

    1 head cabbage (Watch a humble vegetable transform!)

    2 Tbsp.  Lucero Garlic Infused Extra Virgin Olive Oil

    2 tsp. fennel seeds

    1 tsp. kosher salt, to taste

    ½ tsp. black ground pepper, to taste

    parsley for garnish

     

     

    Directions

    Preheat oven : 400˚F . Line baking sheet with parchment

    paper.

     

    1-  Slice cabbage head into 1" slices and arrange on the prepared

    baking sheet. Brush with half  the garlic infused olive oil, fennel,

    salt, and pepper. Carefully flip and apply remaining oil, and spices.

     

    2-  Roast for 20 minutes, and flip back over.

     

    3-  Roast for another 20 mins, or until crispy around the edges.

     

    Serve warm, and garnished with coarsely chopped parsley

     

     

    adapted from Martha Stewart's  Roasted Cabbage Wedges.

    Recipe and photo from Susan at   wimpy vegetarian.com

     

     

     


  • Baked Parmesan Garlic Potato Wedges

    February 18, 2016

     

    Ingredients

     

    5 large potatoes unpeeled and sliced into wedges

    5 tbsp. Lucero Garlic Infused Extra Virgin Olive Oil

    2 tsp. salt

    2 tsp. Italian seasoning

    1/2 cup Parmesan cheese

     

    Directions

    Preheat oven to 400 degrees F.

     

    1-  Place the potato wedges in a bowl ,

    Drizzle Lucero Garlic Infused Olive Oil and toss to coat.

     

    2-  Sprinkle salt, Italian seasoning and Parmesan cheese tossing

    to coat.

     

    3-  Place the potato wedges skin down onto a baking sheet,

    making sure not to overlap. Bake for 30 minutes or until the

    potatoes are fork tender and golden.

     

    Photo courtesy of Tiffany Edwards, Creme De La Crumb  

     

     

     


  • Skordalia

    February 12, 2016

     

    A favorite Greek dish with Lucero Garlic Infused Olive Oil

    Ingredients

     

    1 lb white or yellow waxy potatoes -cut into 1 inch pieces

    (You may leave thin skins on.)

    4 Tbsp Lucero Garlic Infused Extra Virgin Olive Oil

    3-4 cloves garlic-minced

    ¾ tsp. salt

    ½ tsp. pepper

    1 tsp. lemon zest ( reserving a pinch for garnish)

    6-7 Tbsp. water ( hot potato water)

    1 Tbsp. fresh lemon juice

    1 tsp fresh chopped Italian parsley

     

    Directions

     

     

    1-  Blanch potatoes in boiling water, until fork tender, about 15

    mins. Strain, reserving ½ cup of the warm potato water.

    Mash potatoes or put through a potato ricer.

    ( DON't use processor)

     

    2-  Place in bowl. With fork  using  1 Tbsp at a time, stir in 3 Tbsp

    Lucero Garlic Infused Extra Virgin Olive Oil, Add  minced garlic,

    salt, pepper, lemon zest, lemon juice and hot water, one Tbsp.

    at a time until desired consistency.

     

    3-  To serve, create circular ring or well with the back of a spoon,

    and drizzle  ! or more Tbspgarlic olive oil in the well, sprinkle

    with parsley and more zest. Serve warm or chilled with toasty

    pita,  veggies or naan bread.

     

     

    Recipe adapted from Sylvia Fountaine at Feasting at Home

     

     

     


  • Sriracha Hummus

    February 5, 2016

     

    Ingredients:

     

    - 17 oz garbanzo beans, canned, drained and rinsed

    - 1/3 cup tahini ( unflavored  sesame seed paste)

    - 1/3 cup lemon juice

    - 2 Tbsp. Ascolano Extra Virgin Olive Oil

    - 2 Tbsp water

    - 2 garlic cloves- 1/4 tsp Lucero Sriracha Flake Sea Salt

     

    Instructions:

     

    1-  Purée all ingredients except Garnish until smooth in a food

    processor or powerful blender:

     

    2-  Spread hummus into a shallow serving bowl and garnish

    with:

     

    1 Tbsp. sriracha sauce

    1 tsp Ascolano Extra Virgin Olive Oil

    1/2 tsp cilantro, dried

    Serve chilled or at room temperature.

     

    **Serving Suggestions: Serve with tortilla chips, bread or

    vegetables. Adjust the heat level to your own personal taste.

     

    Taste Notes: Ascolano is Lucero Yellow Green Label-Med

    Recipe adapted from Laura Bashar at FamilySpice.com

     

     

     

     


  • Sriracha Chickpeas

    January 31, 2016

     

    Ingredients

     

    1  can garbanzo beans

    1 Tbsp. Lucero Sriracha Flake Sea Salt

    1 Tbsp. chili powder

    2 Tbsp. Lucero Frantoio Extra Virgin Olive Oil

     

     

    Directions

    Preheat oven to 400 degrees.

     

    1-  Toss ingredients  together and place on baking pan.

     

    2-   Bake for 30 minutes. Add more Sriracha salt to taste eat hot.

     

    3-  Serve with a salad and baguette for a complete meal

     

    Taste Notes: Frantoio is Lucero Purple Label: Mild-Delicate

     

     

     


  • Lemon Rosemary Chickpeas

    January 31, 2016

    Ingredients

     

    1 can garbanzo beans

    1 preserved lemon chopped

    1/4c. rosemary chopped

    Lucero English Flake Sea Salt

    2 Tbsp. Lucero Taggiasca Extra Virgin Olive Oil

     

    Directions

    Pre heat oven to 400 degrees.

     

    Toss ingredients and place on baking pan. Bake for 30 minutes.

     

    Eat hot, drizzle Lucero Lemon White Balsamic Vinegar on top.

     

    Taste Notes-Taggiasca is Lucero Green Label-Bold

     

     

     


  • Sweet Potato Fries With Sea Salt

    January 21, 2016

     

    Ingredients

     

    1 sweet potato (4- 5" long) peeled and cut into 1/4" fries

    2 Tbsp Five Star Blend Extra Virgin Olive Oil

    1 Tsp. Maldon Sea Salt

     

    Directions

    Preheat oven to 425°F

     


    1-  In medium bowl, toss  sweet potatoes in  Maldon Sea Salt

    and Five Star Blend Extra Virgin Olive Oil until the potatoes

    have been coated with the oil and salt mixture.

     


    2-  Spread the sweet potatoes on a baking sheet (try to avoid

    crowding so the potatoes can get crisp).

     


    3-  Bake for 15 minutes, then flip the potatoes and continue

    to cook for an additional 10-15 minutes.

     

    *Replace French Grey Sea Salt with Sriracha Sea Salt  

    for a spicy kick

     

    Taste Notes: Five Star Blend is

    Lucero Purple Label-Mild/Delicate

     

     

     

     


  • Winter Minestrone Soup

    January 11, 2016

     

     

    Minestrone Ingredients:

     

    3 Tbsp. Lucero Ascolano Extra Virgin Olive Oil

    1 pound leeks (2-3 leeks), cleaned and chopped

    1 pound winter or bitter greens, such as collards, kale,  etc.

    1 quart low-sodium poultry or vegetable stock

    3 cloves garlic, peeled and finely minced (about 2 tsp)

    1 Ttbsp.fresh chopped thyme

    2 celery ribs

    1½ pound turnips or rutabagas

    1 13.5-ounce can full fat, unsweetened coconut milk

    ½ ounce fresh flat-leaf parsley

    juice of half a lemon

    salt and pepper to taste

    Clean and Prepare The Vegetables

     

    1-  Add the Ascolano Extra Virgin Olive Oil to a large, heavy-

    bottomed stock pot or dutch oven.

     

    2-  Clean, quarter, and chop the leeks and set aside.

    Wash the greens, remove fibrous stems (if necessary), and

    add to a large skillet with 1 cup of stock. Cover tightly with lid.

    Wash and trim the ends of the celery.

     

    3-  Cut in half lengthwise, chop, and add to a large bowl. Peel and

    chop the rutabagas or turnip s into ½-inch cubes.  Add to the bowl

    with the celery and set aside

     

    4-  Mince and chop the garlic and thyme.  Heat to med and

    melt the butter or ghee, add the leeks and stir to coat.

    Continue cooking for 5 minutes, stirring frequently, so that the

    leeks don't brown. Add this mixture to the pot with the leeks,

    cook for one more minute until fragrant.

     

    5-  Add the celery and rutabagas to the pot, and season with salt

    and pepper. Cook the vegetables for 5-7 minutes, stirring

    occasionally. Now add remaining ow sodium stock to pot, cover

    and bring to a gentle boil.

     

    Reduce heat and simmer for 15 minutes.

     

    6-  While  vegetables  simmer, steam the greens over medium

    heat until they are wilted down, but still vibrant in color and

    mild to taste, about 10-15 minutes. You may need to gently

    toss them halfway through the cooking time.

     

    7- Transfer the wilted greens to a high-speed blender, with

    the left over stock from the pan, coconut milk, lemon juice, fresh

    parsley, and about a third of the cooked vegetables. Puree until

    smooth, 30-60 seconds. Pour the puree into the pot and simmer

    uncovered for another 10 minutes to let the flavors come

    together and finish cooking the root vegetables.

     

    Season with salt and pepper to taste. Top with a spoonful

    of  Winter Herb Pesto, freshly cracked black pepper, and a

    drizzle of olive oil. Serve hot.

     

    Winter Herb Pesto Ingredients

     

    1 ounce fresh flat-leaf parsley

    4 ounces fresh rosemary

    ¼ cup fresh oregano or marjoram

    ½ cup shelled pistachios, dry roasted

    ½ cup Parmigiano-Reggiano (preferably raw), shredded

    3 cloves garlic, peeled

    juice of half a lemon

    ¼ tsp. salt (omit if using salted pistachios)

    ½ cup Lucero Ascolano Extra Virgin Olive Oil

     

    Pesto Preparation

     

    1-  Add all the  ingredients except for the  extra virgin

    olive oil to the bowl of a food processor. Pulse a few times.

     

    2-  With the food processor running, slowly pour in the

      just until it all comes together.

     

    Serve immediately.

     

    Taste Notes: Ascolano is Lucero Yellow Green Label-Med

     

    Recipe adapted from James Trenda at Against All Grain

     

     

     


  • Maple-Balsamic Roasted Winter Vegetables

    December 22, 2015

     

    Ingredients

     

    2 med. sweet potatoes, peeled, and cut into 1 - 1½ in. chunks
    ½ - 1 lb. carrots, cut into chunks
    3-4 beets, peeled and sliced into ¼" slices
    3 Tbsp. Lucero Traditional Red Balsamic Vinegar
    1 Tbsp. Lucero Ascolano Extra Virgin Olive Oil
    2 Tbsp. maple syrup
    ½ tsp. cinnamon
    ½ tsp. thyme
    fresh ground pepper
    3 sprigs fresh rosemary

    Directions

    Preheat oven to 375° F and grease a 9x13 baking dish.

     

    1-  Prepare vegetables as directed in ingredient list, trying to

    keep them close to the same size. Place them into a large bowl.

     

    2-  Whisk together all remaining ingredients except rosemary.

    Reserve 2 Tbsp. of the mix and pour the rest evenly over the

    vegetables, tossing them together so all vegetables are coated

    with the maple-balsamic sauce. Pour into the prepared pan and

    arrange them evenly over the bottom of the pan.

     

    3-  Sprinkle with fresh ground pepper and arrange rosemary

    sprigs on top of the vegetables.

     

    4-  Slide the pan into the oven and roast at 375° F for 45-60

    mins. until tender or cooked to desired tenderness, stopping to

    pour remaining sauce over the vegetables about 10 minutes

    before they are done. I did this at 40 minutes. Check with a fork

    at 45 mins. and add more time if needed.

     

    Remove from oven. Serve and enjoy!

    Taste Note: Ascolano is Lucero Yellow Green Label-Med

     

    Recipe adapted from Marie D. at Healthy Ideas Place

     

     

     


  • Winter Salad With Freshly Baked Croutons

    December 19, 2015

    Fresh Baked Croutons

     

    1 loaf of bread of choice

    ¼ cup of Lucero Ascolano Extra Virgin Olive Oil 

    salt and pepper to taste

     

    Mandarin Fig Salad Dressing

     

    ¼ cup Lucero Ascolano EVOO

    ¼ cup Lucero Mission Fig Red Balsamic Vinegar

    ½ tsp. onion powder

     

    Salad (makes 1 serving)

     

    4 cups of baby arugula

    2/3 cup grilled chicken

    ½ Red Delicious apple

    ¼ cup pomegranate seeds

    Directions

    Croutons

    Preheat oven to 375 degrees

     

    1-  Cut your loaf of bread into approximately ¾ inch cubes,

    toss in large mixing bowl with the Ascolano extra virgin olive

    oil, salt  and pepper  to taste. 

     

    2-  Spread the pieces onto a baking sheet and bake for 10 mins.

    or until golden brown.

     

    Salad Dressing

     

    1-  MixAscolano Extra Virgin Olive Oil

    and Lucero  Mission Fig Red Balsamic Vinegar and onion

    powder into a dressing dispenser.

     

    2-  Add salad ingredients onto a serving plate, topped with

    your croutons straight from the oven.

     

    Finish with your Mandarin Fig Salad Dressing,.

    You’re on your way to realizing your New Year’s resolution!

     

    Taste Note: Ascolano is Lucero Yellow Green Label-Med

     

     

     


  • Brussels Sprouts With Vinegar-Glazed Red Onion

    December 8, 2015

     

    Ingredients

     

    1 (about 10-ounce) basket of Brussels sprouts

    salt and freshly ground black pepper

    1 Tbsp.unsalted butter

    1 Tbsp. Lucero Olio Novello Extra Virgin Oive Oil

    1 small red onion, thinly sliced lengthwise

    2 TbspLucero Mission Fig Balsamic Vinegar

    Directions

     

    1-  Trim outer leaves and stems from brussels sprouts, and

    discard.Bring a medium pot of water to a boil, and add a few

    dashes of salt.

     

    Meanwhile,

     

    2-  Prepare an ice-water bath. Add Brussels sprouts to boiling

    water

     

    3-  Remove from heat, drain, and plunge into ice-water bath to

    cool. Drain well, and cut in half.

     

     

    4-  Heat 1/2 Tbsp. butter and 1/2 Tbsp. Lucero Olio Novello

    in a large heavy skillet over medium-high heat. Add Brussels

    sprouts, and cook, tossing occasionally, until they are brown

    and crisp on the edges, about 3 minutes.

     

    5-  Season to taste with salt and pepper, and transfer to a large

    bowl.  Cover with aluminum foil to keep warm.

     

    6-  Add remaining 1/2Tbsp. each butter and Lucero EVOO

    to the same pan over medium-low heat. Add onions, and cook,

    tossing occasionally, until wilted and transparent (3 to 4 minutes.)

     

    7-  Add Lucero Mission Fig Balsamic Vinegar, and stir to loosen

    any brown bits on bottom of pan. Cook until balsamic vinegar is

    reduced and the onions are glazed, about 30 seconds.

     

    8-  Add onions to brussels sprouts, and toss well. Serve

    immediately.

     

     

     

     


  • Butternut Squash Crostini

    November 23, 2015

     

    Crostini with chunky squash. You can mash cubes or leave them whole

     

    Ingredients

     

    1 medium butternut squash

    1 Tbsp.Lucero Olio Novello 

    salt and pepper, to taste

    1 pinch nutmeg

    1 pinch dried sage

    1 tsp. garlic powder

    1 tsp. onion powder

    1 rustic baguette, sliced

    1 Tbsp.

    Lucero Meyer & Eureka Lemon Agrumato Olive Oil

    kosher salt & freshly ground black pepper, for serving

    fresh mozzarella cheese, thinly sliced

     

     

    Instructions (Bake Squash)

    Preheat oven to 350.

     

     

    1-  Cut squash in half and scoop out seeds.

     

    2-  Drizzle with Lucero Olio Novello and season with salt and

    pepper.

     

    3-  Cook for about 1 hour, until a fork can easily be inserted

    into squash.

     

    4-  Cook 30 to 40 mins if you want to use chunks on top of

    the crostini.

     

    5-  Once squash has cooled and able to handle, scoop out

    squash into a mixing bowl (only use half of the squash).

    Add salt, black pepper,onion powder, garlic powder, ground

    sage and nutmeg. Set aside.

     

     

    Toast  Baguette , Add Squash and Mozzarella

    Heat oven to 375.

     

     

    6-  Place the baguette slices on a baking sheet. Drizzle each

    slice with Meyer Lemon Olive Oil.  Sprinkle a bit of salt and

    pepper on each. Bake for 8-10 minutes or until golden-brown.

     

    7-  Spread soft butternut squash mixture or chuncks if you

    desire, on each crostini and top with a slice of fresh mozzarella

    cheese.

     

    8-  Bake for 5-7 minutes or until cheese is melted and slightly

    golden. Sprinkle with salt and black pepper, enjoy!

     

     

     


  • Butternut Squash Potato Soup

    November 22, 2015

     

    Ingredients

     

     

    2 Tbsp. Lucero Olio Novello Extra Virgin Olive Oil

    1 medium sized butternut squash peeled,

    seeded and cubed

    2 medium potatoes

    1 small onion chopped

    1 stalk of celery chopped

    1 medium carrot chopped

    1 container (32 fluid oz.) chicken stock

    salt and pepper to taste

     

    Directions

     

    1-  Heat the Lucero Olio Novello Olive Oil in a large pot, cook the

    onion, carrot, celery, potato and butternut squash for 5 minutes

    or until lightly browned.

     

    2-   Pour in enough chicken stock to cover all the vegetables. Bring

    to a boil, then reduce the heat to low, cover pot, and simmer for 40

    minutes or until all the vegetables are tender.

     

    3-  Transfer the soup to a blender and blend until smooth.

     

    4-  Return to pot, and add any of the remainder of stock until

    you get the consistency that you like.

     

    5-  Serve into bowls and lightly drizzle

    Lucero Olio Novello Extra Virgin Olive Oil on the top, and

    add salt and pepper to taste.

     

    *Secret twist: Before serving add a spoon or two of Lucero

    Honey & Ginger White Balsamic Vinegar.

     

     

     

     


  • Rosemary Garlic Hasselback Potatoes

    November 21, 2015

    If you love baked and roasted potatoes. Try this hasselback variation.

    Ingredients

     

    5  Unpeeled Russet or Yukon Gold potatoes, scrubbed and

    patted dry, 

    *4 Tbsp. Lucero Garlic Infused Olive Oil- divided

    8 garlic cloves garlic cloves- thinly slice lengthwise

    6 sprigs rosemary, salt and pepper

    *Try Lucero Rosemary Infused Extra Virgin Olive Oil

    Directions

    Preheat oven 425°F

     

    1-  With oven rack  in the lower-middle oven position

    wash and dry the potatoes…leave thin skins on.

     

    2-  Cut thin ⅛ inch slits into the potato, stopping just before

    you cut through so that slices are connected at the bottom

    of potato --but don't worry if you cut through.

     

    3-  Slice the garlic, very thinly, lengthwise. Slip a piece of

    garlic  in every other slit in the potatoes. Tuck a rosemary

    leaf or two into the other slits. It doesn't have to be perfect.

    Placing the rosemary and garlic in between the slices will

    separate them and reduces cooking time.

     

    4-  Brush the bottom of the baking dish or cast iron skillet

    with Lucero Garlic Infused Olive Oil and sprinkle dish with

    salt and  pepper.

     

    5-  Brush top and sides of potatoes with 1-2 Tbsp. of the

    olive oil, (reserving 1 Tbsp. for brushing again halfway through

    baking).You can use less oil if you prefer. Arrange the potatoes

    in a baking dish and sprinkle generously with salt and pepper.

     

    6Bake the potatoes for 35-40 minutes. At this point,  layers

    will start separating. Brush the potatoes again with a little oil.

    Make sure some of it drips down to the space between slices.

     

    7-  Bake for another 25 to 35 minutes, until the potatoes are

    crispy on the edges and fork tender. Bigger potatoes may take

    longer....and If they begin to get too brown, lightly cover with

    foil and turn heat down to 400 D/F until tender.

    Total baking time is 60 to 70 mins. for medium sized potatoes

    (if your potatoes are on the small side or are larger, adjust the

    cooking time accordingly.)

     

    Garnish with fresh rosemary leaves and serve.

     

     

    Recipe adapted from Sylvia Fountaine Feasting At Home

    Image courtesy of S Fountaine 

     

     

     


  • Garlic Olive Oil Mashed Potatoes

    November 19, 2015

    Ingredients

     

    1 1/2 lbs white potatoes (4 med.)

    2 Tbsp. Lucero Garlic Infused Extra Virgin Olive Oil

    1/2 cup skim milk (or milk substitute)

    Directions

     

    1-  Peel potatoes and cut into 1 inch chunks, add to a large

    saucepan andcover potatoes with 2 inches with cold water,

    add 1T. coarse salt, bringto a boil and cook until very tender

    about 25 minutes.

     

    2-  Drain and transfer to a large bowl. Add olive oil and milk and

    mash with a fork or potate masher until smooth.

     

    Season with salt. Drizzle more olive oil over the top if desired.

     

    recipe adapted from Everday Food 2003

     

     

     


  • Lucero Olive Oil Stuffing With Bread Cubes

    November 17, 2015

    Create Extra Flavor With a Bold Olive Oil

    Lucero Woodson Estate Blend

     

    Lucero Coratina Extra Virgin Olive Oil,

     

    Lucero Picual Extra Virgin Olive Oil

     

    Lucero Taggiasca Extra Virgin Olive Oil

     

    Olive Oil Bread Cube Stuffing Ingredients

     

    • 10 cups rustic white bread, cut into 1-inch cubes
    • 4 Tbsp. Lucero robust olive oil
    • 1 pound yellow onion, diced
    • 4 large stalks celery, diced
    • 4 cloves garlic, minced
    • 1/4 cup finely chopped sage leaves
    • leaves from 4 stalks of thyme
    • 2 large eggs, beaten
    • 2 cups turkey, chicken, or vegetable stock
    • 1 tsp. salt
    • freshly ground black pepper

     

    Directions:

    Preheat oven to 225°F.

     

    1-  Spread the bread cubes on a large  baking sheet and bake

    for 90 minutes or until crisp, stirring every half hour.

     

    2-  Heat the olive oil in a heavy skillet set over medium-high

    heat. Add the onion, celery, garlic, and cook stirring frequently

    for 10 minutes, or until vegetables are very soft.

     

    3-  Stir in the sage, and thyme. Cook for 2 minutes then turn off

    the heat.

     

    4-  Beat the eggs with the broth, salt, and a generous amount

    of black pepper.

     

    5-  In a large bowl, fold together the toasted bread cubes, with

    the cooked onions and celery.

     

    6-  Stir in the egg-broth mixture and spread in a lightly greased

    3-quart baking dish and drizzle with an additional amount of

    olive oil.

     

    Preheat the oven to 375°F.

     

    7-   Bake covered for 25 minutes. Remove foiland continue

    baking for 15 minutes, or until top is lightly browned.

     

    Taste Notes: Taggiasca, Picual, Coratina and Woodson are

    Lucero Green Label-Bold

     

     

     

     


  • Balsamic Vinegar and Wine Cranberry Sauce

    November 16, 2015


    Ingredients


    - 1/2 cup of water
    - 1/2 cup of fruity red wine (We used the full bodied Malbec)
    - 3/4 cup of granulated sugar
    - 4 cups of fresh cranberries
    - 1/4 cup of Lucero Traditional Red Balsamic Vinegar

    or Lucero Satsuma Mandarin Balsamic Vinegar

     

    Directions

     

    In a medium saucepan, combine the water, wine and sugar, and

    bring to a boil, stirring until all sugar is dissolved.

     

    Add the cranberries and simmer for 5 minutes, until most of the

    cranberries have popped.

     

    Stir in the balsamic vinegar and allow to cool before it's served.

    Enjoy!

     

     

    Recipe by our beloved  K. Cook -

    Marketing Manager of Lucero Olive Oil, LLC.

     

     

     

     


  • Kale and Arugula Salad With Lemon Vinaigrette

    November 12, 2015

     

    Ingredients

     

    4 cups tender baby kale

    4 cups arugula

    2 large sweet potatoes, cubed and roasted

    aged goat cheese, cubed

    1/3 cup toastsed almonds, chopped

     

    Place all ingredients in a large mixing bowl. In a small container

    with a lid, mix:

     

    1/3 cup Lucero Lemon White Balsamic Vinegar

    1/3 cup Lucero Miller's Blend Extra Virgin Olive Oil

    2 Tbsp. shallots, minced

    1 Tbsp. Dijon mustard

    salt and pepper to taste

     

    Attach lid to container and shake vigorously. Add desired amount

    to salad and toss.

     

     

     


  • Crostini With Chèvre, Prosciuto and Figs With Balsamic Glaze

    November 12, 2015

    Ingredients

     

    8 slices of hearty sourdough bread

    Lucero Hojiblanca Extra Virgin Olive Oil

    8 oz chèvre (goat cheese)

    8 figs

    8 slices prosciutto

    1 cup baby arugula

    black pepper

    ½ cup toasted walnuts, finely chopped

    Lucero Mission Fig Balsamic Vinegar

     

    Crostini Directions

     

    1-  Sauté both sides of the sourdough slices, a few at a time,

    in a 1/4 " Lucero Hojiblanca Olive Oil until crispy and toasted.

     

    2-  Top each cooled crostini with a slice of Prosciutti, 2 halves

    of a fig, and an ounce of goat cheese.

     

    3-  Garnish with a grind of black pepper, a Tbsp. walnuts, a

    few baby arugula leaves and a generous drizzle of

    Lucero Mission Fig Balsamic Vinegar.

     

    TIP: Try this with Lucero Pomegranate Balsamic Vinegar

     

    Taste Notes: Hojiblanca is Lucero Purple Label: Mild-Delicate

     

     

     


  • Summer Pasta

    August 19, 2015

    pastasalad21

     

    Ingredients

     

    1 lb. shell-shaped pasta (conchiglie)
    ½ cup pine nuts
    1 pint cherry tomatoes
    1 bunch scallions (finely diced red onion is nice, too)
    3 roasted red peppers (or used jarred)
    2 large pieces or one small tub of ciliegine mozzarella
    1 bunch fresh basil
    Lucero Basil Infused Olive Oil
    kosher salt
    freshly cracked pepper
    1 lemon, halved
    freshly grated Parmigiano Reggiano

     

    Directions

     

    1-  Bring a large pot of water to a boil. Add pasta and a large

    pinch of kosher salt. Cook about 8 minutes or until done. Drain

    and set aside.

     

    2-  Meanwhile, place pine nuts in a small skillet over low heat.

    Toast, stirring often to avoid burning. Remove from heat when

    evenly golden brown. Set aside.

     

    3 Cut tomatoes in half lengthwise. Remove ends from scallions

    and discard. Chop thinly, using mostly the white and pale green

    parts (some of the dark green is ok, too). Chop the roasted red

    peppers into small strips. Cut the mozzarella into cubes about

    the same size  as the cherry tomatoes (or if  using the ciliegine

    mozzarella, use whole or slice in half). Set aside.

     

    4-  Place pasta in a large bowl. Drizzle olive oil over pasta until

    nicely coated. Season with salt and pepper to taste. Remove tiny

    leaves from basil stems and add directly to the bowl.

     

     

    5-  Chiffonade the fresh basil by stacking four to five larger basil

    leaves on top of one another. Roll into a tight spiral, then cut into

    thin strips . Add to the bowl. Squeeze the lemon over the top of

    the whole mixture starting with just one half. Add a few handfuls

    of the grated Parmigiano Reggiano. Toss gently with a large

    spoon. Taste, add more salt, pepper, olive oil or lemon juice if

    necessary.

     

    *Chiffonade-slicing technique in which herbs or leafy green

    vegetables (such as spinach and basil) are cut into long, thin

    strips. This is accomplished by stacking leaves, rolling them

    tightly, then slicing the leaves perpendicular to the roll.

     

     

    Recipe adapted from Alexandra Cooks.com

     

     

     

     

     


  • Caprese Salad With Five Star Extra Virgin Olive Oil

    July 31, 2015

     

    Ingredients

    4 large, ripe tomatoes

    3 balls fresh mozzarella

    1/4 cup Lucero Five Star Blend Extra Virgin Olive Oil

    (extra for drizzling)

    generous pinch of salt

    handful of fresh oregano or basil leaves, torn if large

    Vary the flavor element- try  Lucero 70th Anniversary Blend 

    Directions

     

    1-  Slice the tomatoes into 1/3 inch-think slices and place in a

    bowl with the salt and olive oil. Leave marinade to marinate

    for at least 20 minutes and up to an hour. (If you don't have

    the time, you can skip this step, and simply dress the

    mozzarella and tomatoes with olive oil, salt, and pepper.)

     

    2-  Strain the tomatoes, pouring off the juice into a small jar.

    Shake to create an emulsion. Slice the mozzarella the same

    thickness as the tomato and place a layer of tomato slices,

    alternating with mozzarella slices, on a serving dish.

     

    3-  Pour over the tomato emulsion, scatter the fresh herbs,

    Finish with a good drizzle of Five Star Olive Oil, and serve.

     

    Recipe adapted from Food52

     

     

     


  • Grilled Corn, Olive Oil, Salt & Pepper

    July 9, 2015

     

    Simple ingredients come alive with flavor! Seasoned with
    extra virgin olive oil, grilled sweet corn makes  a perfect
    summer meal.

     

    Ingredients

     

    4 sweet, yellow corn on the cobs

    4 Tbsp. Lucero Flavored  Olive Oil  + extra

    for drizzling (try basil, garlic or citurs infused oils)

    coarse salt and ground black pepper

    Directions

     

    1-  Preheat a cast iron grill pan at medium-high heat or an

    outdoor  grill. Drizzle each cob of corn with 1 tablespoon olive

    oil and liberally sprinkle salt and pepper on each one. Using

    tongs, place  on the heated grill.

     

    2-  Cook each side until grill marks form and corn kernels

    are softened., about 10 minutes total. Drizzle with more

    olive oil if necessary.

     

    3-  Remove from heat when done and let cool.

     

    Recipe Source: Aberdeen’s Kitchen

     

     


  • Grilled Marinated Artichokes

    May 11, 2015

    The secret to making great grilled artichokes  is to steam them until
    they're  al dente,  then marinate them overnight before putting
     them on the grill.

     

    Ingredients

    Serves: 4; Prep time:  Cook time:  Total time: 

    4 large artichokes, trimmed

    ¼ cup Lucero Extra Virgin Olive Oil

    ¼ cup Lucero Traditional Balsamic Vinegar 

    salt and pepper to taste

     

    Instructions

    1-  Fill your pot with 2" of water. Place steamer basket inside pot

    and put the artichokes on top of the basket.

     

    2-  Bring to a boil, cover and reduce temperature to medium.

    Steam  for 25 to 35 minutes, until you can gently tug a leaf away

    from the artichoke.

     

    *To double check, pull the leaf between your teeth.You're looking

    for an "al dente" leaf, that is almost, but not quite fully cooked.

     

    3-  Remove the artichokes and let them cool. Using a very sharp

    knife, turn your artichoke upside down, and slice the artichoke

    in half.

     

    4-  Use spoon to scrape all the artichoke fur out, Remove the

    innermost translucent leaves.

     

    5 Put the olive oil, balsamic and salt and pepper in a gallon

    size plastic food storage bag and shake.

     

    6-  Add the artichoke halves, seal and mush around so the

    marinade  coats the artichokes and gets between the leaves.

     

    7-  Marinate in the refrigerator overnight, or for as long as you

    have time. Even half an hour will help.

     

    8-  Grill the artichoke hearts on a medium hot grill, cut side down

    for 5 or 6 minutes. Flip over and grill another 3-4 minutes.

     

     

    This recipe was adapted from

    True Food Cookbook by Andrew Weil.

     

     

     


  • Irish Potato Pie

    March 13, 2015

    Ingredients

    1 sheet frozen puff pastry, thawed

    3 Tbsp. Lucero Basil Infused Olive Oil

    7 thick sliced bacon, chopped

    5 potatoes (4 large), peeled and sliced thin

    1 onion, peeled and sliced thin

    1 Tbsp. fresh dill

    1/2 cup heavy cream

    salt and pepper

    chive for garnish

    Directions:

    Preheat the oven to 350 degrees F.

     

    1-  Place the thawed puff pastry  in a 8-9 inch tart pan and crimp

    the edges. Remove the excess dough and piece it along the rim if

    needed to make the rim even in some places. Refrigerate the

    crust until ready to fill.

     

    2-  Saute olive oil and bacon in large skillet over medium-high heat.

    Saute until the bacon is crispy then toss in the onions, followed by

    the potatoes and dill. Season with 1/2 tsp. salt and 1/4 tsp.ground

    pepper. Gently stir 3-5 minutes,to mix the onions and potatoes and

    coat in fat. The potatoes don't need to be cooked through.

     

    3-  Then spoon the mixture into the crust and drizzle with heavy

    cream. Bake on the low rack for 35-45 minutes, until the potatoes are

    fork-tender and the crust is golden.

     

    Rest for 10 minutes, then sprinkle with chopped chive and cut.

     

     

    Recipe and Photo adapted from A Spicy Perspective

     

     

     


  • Brie, Fig and Apple Grilled Cheese

    February 20, 2015

    Ingredients

     

    1 Tbsp Lucero Extra Virgin Olive Oil

    1/4 red onion, sliced

    4 slices sourdough bread

    2 Tbsp. olive oil, for brushing the bread

    4 Tbsp. fig butter or jam

    5 ounces brie cheese, thinly sliced

    1 large Granny Smith apple, thinly sliced

    1/2 cup baby arugula

    Directions

     

    1-  Heat the olive oil in a small skillet. Add the onion slices and cook

    until caramelized,stirring occasionally, about 5 minutes. Set aside.

     

    2-  Brush the outside of each slice of bread. Spread fig butter or jam

    on the inside of each slice of bread. Layer the brie, apple slices,

    caramelized onions, and arugula. Top with the other slice of bread.

     

    3-  Heat a large nonstick skillet or griddle pan over medium-high

    heat. Place the sandwiches, butter side down in the hot pan.

    Cook 2-3 minutes on each side or until browned and cheese melts.

     

    4.-  Cut sandwiches in half, if desired. Serve immediately.

     

     

    Recipe adapted from twopeasandtheirpod.com

     

     


  • Balsamic Berry Pancakes

    January 20, 2015

    Ingredients

     

    4 Tbsp

    Blackberry, Strawberry  or Pomegranate

    balsamic vinegar

    1 1/2 cups of mixed berries

    1/2 cup of water

    1 cup of sugar

    2 Tbsp cornstarch

    Instructions

     

    1-  Prepare the Lucero Balsamic Vinegar sauce in a small

    saucepan. Heat the berries, water and sugar until boiling.

    Simmer for few minutes. Add your favorite Lucero Berry

    Balsamic Vinegar and cornstarch.

     

    2-  Continue cooking until it reaches a syrupy consistency.

    Serve pancake warm with the sauce along with some

    fresh berries and sliced bananas; if desired.

     


  • Winter Citrus Salad

    November 24, 2014

     

    Ingredients

     

    2 naval oranges

    2 mandarins

    2 blood oranges

    1 lime

    1 pink grapefruit

    fresh herbs such as thyme or mint for garnish

    Lucero Satsuma Mandarin Balsamic Vinegar,

    or Lucero Rosato Balsamic Vinegar to taste

    1/4 cup pistachio nuts, chopped

    a few pomegranate seeds for garnish

     

    OPTIONAL: Thick organic natural yoghurt

    Try using Lucero Pomegranate Balsamic Vinegar

     

     

    Instructions

     

    1-  Peel all the citrus fruit, ensuring all the white pith is removed.

    Slice the citrus and arrange onto a serving plate, alternating

    colors to make it look beautiful.

     

    2-  Drizzle the balsamic of your choice onto the citrus salad just

    before serving. Garnish with pistachio and the garden herbs with

    pomegranate seeds if desired.

     

     

     

     


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