Lucero Blog

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  • Grilling With Olive Oil

    May 21, 2013



    Barbecue grilling and olive oil go hand in hand. Enjoy the
    Lucero grilling tips and keep your Grill-Master title intact!


    Tip  Number 1, Oil The Grill


    Oil the grill after it’s hot and right before you place the food on the

    grate to prevent food from sticking.



    Tip Number 2, Grilling With Citrus


    Squeeze lemons, limes and oranges over grilled meat, seafood and

    vegetables and then finish the dish with a drizzle of extra virgin

    olive oil. Add citrus to an  olive oil marinade...and let the meat

    soak in it.



    Tip Number 3, Grilling With Olive Oil



    Put olive oil in a spray bottle (non aerosol mister) and use it for

    misting  foods as they grill.  The misted oil creates a nice glaze and

    helps keep food moist. Be careful that you never put food dripping

    with  oil on the grill in order to avoid flare ups. . If you want more

    after grilling simply drizzle a little more on after cooking!




    Click here for a fun recipe: Lucero Steak Marinade



    Tip Number 4, Grilling Veggies In Foil


    Wrap veggies in aluminum foil packets to keep them moist, and it

    makes for a super easy clean up.



    Tip Number 5, Grilling With An Herb Brush



    Try tying together a bunch of fresh rosemary or thyme to make a

    brush for basting your meats with olive oil as they grill. We

    suggest a more robust intensity extra virgin olive oil like

    Lucero Barnea Extra Vigin Olive Oil.

    or this single variety,

    Lucero Taggiasca Extra Virgin Olive Oil

    An olive oil with high polyphenols like High Performance

    Arbequina, will stand up well to any heat on the grill.



    Make your own herb brush. Instructions here: Jamie Oliver


    For a great marinade, try one of our flavored extra virgin olive oils;

    Lucero Rosemary Infused Olive Oil

    Lucero Garlic Infused Olive Oil

    Lucero Basil Infused Olive Oil

    Lucero 3 Alarm Chili Oil

    Lucero Persian Lime Agrumato


    Taste Notes-Barnea is Lucero Yellow Green Label-Med

    Taggiasca is Lucero Green Label-Robust






  • Lemon Strawberry Muffins-Compliments to Duffy

    May 13, 2013





    8.5 oz all purpose flour

    6 oz pure cane sugar

    1/8 tsp. salt

    2 tsp. baking powder

    1/2 tsp. baking soda

    8 oz sour cream, by weight

    2 oz Lucero Lemon Infused Extra Virgin Olive Oil

    1 oz  Lucero Lemon White Balsamic Vinegar

    1.5 tsp. vanilla

    1 egg

    8 oz strawberries, cut in small dice (1/4" x 1/4" square)

    2 oz nuts, chopped



    Preheat oven to 400°F.


    1- Lightly spray 12-cup muffin pan with non-stick spray, or line 

    with paper baking cups.


    2- In a mixing bowl, combine dry ingredients.  In a separate bowl,

    whisk sour cream with oil, balsamic, egg, & vanilla until smooth.


    3- Pour creamy mixture into flour mixture, stir until ingredients

    are moistened. Fold in berries & nuts. Use #12 scoop and scoop

    batter into prepared muffin cups.


    4- Bake for 18-23 minutes or until muffins are golden and tops

    spring back when lightly touched. Cool in muffin cups on wire

    rack for 5 minutes. Remove from pan to wire rack to cool




    Notes: Taste your berries to see how sweet they are, if they are
    really tart add sugar if needed. You can also use other berries,
    such as raspberry or blueberry. Toast chopped nuts for 5 mins,
    to bring out the nuttiness





  • Lucero Balsamic Strawberry Holiday Milkshake

    April 30, 2013





    4 cups vanilla ice cream

    1/2 cup non-fat milk

    2 cups fresh strawberries

    4 Tbsp. Lucero Lemon White Balsamic Vinegar


    4 Tbsp. Lucero Strawberry Red Balsamic Vinegar






    1-  In a blender mix together vanilla ice cream and milk untill



    2-  Pour into two glasses. Half the strawberries and remove the



    3-  Rinse out blender and add strawberries and Lucero Lemon

    White Balsamic Vinegar untill pureed, pour on top of the ice

    cream  mixture,


    Serve in a festive glass and enjoy!




  • Grilled Vegetables With Fresh Pesto

    April 16, 2013




    1 cup packed basil leaves

    ½ cup packed flat leaf parsley

    2 garlic cloves, peeled

    ¼ cup toasted pine nuts

    ¼ cup parmesan cheese

    ½ cup Lucero Koroneiki Olive Oil

    a pinch of salt



    Vegetables: ( include these and add some)



    3 zucchini, cut in quarters lengthwise

    1 large eggplants, cut in quarters lengthwise

    2 ears of corn

    2 red bell pepper, seeded and cut into thick strips

    ¼ cup Lucero Favolosa Extra Virgin Olive Oil



    Preheat your grill to cook at medium heat.


    1-  Cut vegetables into bite size chunks. Mix in Lucero Favolosa

    and a sprinkle of salt. Place the vegetables on the grill. After

    the first ones laid down have cooked for about two minutes

    rotate them about 45 degrees without turning them.


    2-  Cook for another minute or two and then flip or turn

    them to another un-grilled surface. Cook for another 2 minutes

    and  rotate them again. Continue grilling the vegetables until

    they are cooked but still somewhat firm. Remove all of the

    vegetables from the grill and set aside to cool.



    Make The Pesto



    1-  In a food processor, add in the basil, nuts and cheese and

    parsley and pulse a few  times. Add Lucero Koroneiki EVOO

     through the feeder tube until  it is all incorporated. Season to

    taste with salt.


    2-  When the vegetables have cooled, cut them all into bite sized

    pieces. Combine the vegetables in a large bowl.


    3-  Add the pesto to the vegetables and stir to combine. Season

    with additional salt, if necessary.


    4-  Place the vegetables into a serving bowl and sprinkle with

    parmesan cheese. (option)


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

    Koroneiki is Lucero Yellow Green Label-Med



  • Secrets To A Perfect Vinaigrette

    April 9, 2013

    Making your salad dressings at home is a fun, easy, tastier
    way to add flavoring to your summer produce. Create your 
    own vinaigrette recipe!


    Use The Perfect Ratio of Ingredients


    First, use a  3 to 1 ratio of extra virgin olive oil to vinegar.

    Olive oil and vinegar react like water and oil,  an unstable

    emulsion, so whisk the mixture well before serving.


    Adding a Tbsp. of prepared mustard (Country Dijon) or honey

    helps keep your dressing emulsified for up to 15 minutes.


    Before dressing your salad…


    Pat or spin your leaves dry otherwise they repel the dressing.


    We find it helpful to pour some of the vinaigrette into the

    base of the serving bowl before adding the salad, and then

    tossing it through the leaves – it seems to give more even



    Dress a green immediately before eating– otherwise the

    leaves look too sad and wilted.


    Experiment And Discover Something New


    These are fun flavor combinations:

    1- Lucero Ascolano (single variety) - Peach Balsamic 


    2- Lucero Miller’s Blend (olive oil blends) - Strawberry Balsamic 


    3- Lucero Garlic Olive Oil (flavored olive oils)-Traditional Balsamic


    4-  Lucero Meyer and Eureka Lemon Olive Oil(flavored olive Oils) -

    Blackberry Red Balsamic 


    5- Mandarin Orange Olive Oil Agrumato(flavored olive oil) - Fig Balsamic 


    6- Chocolate Olive Oil  - Blackberry Balsamic


    7- Basil Infused Olive Oil - Bianco White Balsamic 


    8- Persian Lime Olive Oil - Lemon White Balsamic


    9-Lemon Infused - Raspberry Red  Balsamic 


    10- Meyer and Eureka Lemon Agrumato-Rosato Balsamic


    Click The Links To Find What You Need:


    Lucero Balsamic Vinegars

    Lucero Flavored Extra Virgin Olive Oils

    Lucero Special Olive Oils

    Lucero Extra Virgin Olive Oil Blends

    Lucero Single Variety Extra Virgin Olive Oils



  • How to Bake With Olive Oil

    April 2, 2013

    Easily replace butter or vegetable oil in all your baking!


    Olive oil is THE traditional favorite in Mediterranean kitchens.

    Extra virgin olive oil provides rich moistness and exceptional

    depth of flavor along with a supply a healthy fats and helpful

    antioxidants called polyphenols, including Vitamin E.


    Succeeding with olive oil is easy once you understand the basics.

    Simply substitue Extra Virgin Olive Oil for vegetable oil in equal

    measure, and use three-fourths the amount of olive oil as butter.

    For example: to replace ¼ cup melted butter, use 3 Tbs. extra

    virgin olive oil.



    Each olive oil has a unique flavor
    ranging from delicate to intense.


    Decide whether you want a mild or robust flavor in your baked

    delicacies beforehand.


    Use a mild olive oil with buttery or fruity flavors rather than an

    intense, peppery choice for baking sweets and desserts.


    Try starting with ourLucero Extra Virgin Olive Oil Blends



    You can also enhance cakes, pies, muffins and breads with

    Lucero Flavored Olive OilsBe sure to check out our special

    flavors here: Lucero Special Olive Oils


    The recipe for the lovely cupcakes pictured above can be found

    here : Blackberry Wine & Chocolate Olive Oil Cupcakes





  • Pasta Salad with Roasted Vegetables

    March 5, 2013



    ¾ pound orecchiette pasta
    ½ pound thin asparagus

    1 medium zucchini, sliced lengthwise ¼ inch thick

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

    7 Tbsp. of Lucero Coratina Extra Virgin Olive Oil

    salt and freshly ground pepper

    2 ½ Tbsp. of fresh lemon juice

    1 small shallot, finely chopped

    4 ounces crumbled feta cheese

    1 cup parsley leaves, coarsely chopped

    1/3 cup Lucero Olives,

    coarsely chopped



    Preheat oven to 425 degrees.

    Cook The Pasta


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

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

    3-  Transfer to a large bowl.


    Prepare The Vegetables


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

    eggplant and season with salt and pepper.


    2-  Roast vegetables whole in preheated oven: turn the eggplant

    once, until  tender and charred, about 15 minutes. Turn asparagus

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

    zucchini  once, until tender, about 30 minutes.



    3-  Transfer  whole roasted vegetables to a work surface for cutting.

    Cut asparagus into 1-inch lengths. Cut the zucchini crosswise into

    1/2" pieces. Slice the eggplant rounds in half lengthwise. Add the

    vegetables to the orecchiette.


    4-   Whisk the lemon juice with the shallot and remaining

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

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

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


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

    air-tight container. Bring to room temperature before serving.


    Taste Notes-Coratina is Lucero Green Label-Bold




  • Irish Ploughman Picnic Platter

    February 28, 2013


    A picnic perfect for St. Patrick's Day



    2 Tbsp. Lucero Lemon White Balsamic Vinegar

    1 Tbsp. Lucero Country Dijon Mustard

    1 Tbsp.  Lucero Little Thief Sweet Roasted Garlic Mustard

    1 Tbsp,  honey

    1/4 tsp.  freshly ground black pepper

    1/2 cup Lucero Miller’s Blend Extra Virgin Olive Oil

    8 cups chopped romaine lettuce

    3 (3-ounce) links chicken apple sausage, cooked and sliced


    4 ounces medium cheddar cheese

    3 slices Brown Soda Bread, each cut in half

    2 ounces cornichons

    1 jar of Lucero Roasted Tomato Tapenade

    ¼ cup  Lucero Traditional Balsamic Vinegar

    2 Tbsp. of dark brown sugar





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

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

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

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


    4- Drain  Lucero Roasted Tomato Tapenade and stir together with

    Lucero Balsamic Vinegar and brown sugar to make chutney,

    place mixture in a bowl; add to platter.


    Relax and enjoy a tasty sandwich

    Jan 14th is National Sandwich Day !



  • Linguine With Shrimp and Creamy Roasted Tomatoes

    February 19, 2013




    1-1/2 cups grape tomatoes

    3 Tbsp. Lucero Garlic Infused Extra Virgin Olive Oil

    1 tsp. thyme leaves

    sea salt and freshly ground pepper

    3/4 pound linguine

    1 cup heavy cream

    3/4 pound large shrimp-shelled

    2 tsp. fresh lemon juice

    1 tsp. finely grated lemon zest

    1 Tbsp coarsely chopped flat-leaf parsley




    Preheat the oven to 375 degrees F



    1-  Roast the tomatoes for 25 minutes in an ovenproof skillet with

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


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

    directions, drain and place back into the pot.


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

    the mixture over medium heat, slightly mashing the tomatoes,

    for 4 minutes.


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

    then season with salt and pepper.


    5-  Pour the cream mixture over the pasta, and add the lemon juice.

    Toss the pasta to coat and then add the lemon zest and parsley

    and toss once more. Serve immediately.



  • Grilled Sweet Roasted Garlic Mustard Salmon

    February 12, 2013



    4 salmon fillets (about 6 ounces each)

    ½ c. Lucero Lemon Infused Olive Oil


    Salt and fresh ground pepper to taste




    ½ cup Little Thief Sweet Roasted Garlic Mustard

    1 Tbsp. of Lucero Koroneiki Extra Virgin Olive Oil

    3 Tbsp. chopped fresh dill

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


    Preheat grill or broiler.


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

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

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

    but moist.

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


    For a flavor change, try our High Performance Arbequina


    Taste Notes: Koroneiki is Lucero Yellow Green Label-Med

  • Butternut Squash Cannelloni

    February 11, 2013



    5 Tbsp. Lucero Koroneiki  Extra Virgin Olive Oil

    plus more for baking dish and sheet

    coarse salt and ground pepper

    1 package lasagna noodles

    1 butternut squash (medium size), cut in half and seeded

    2 shallots, chopped

    3/4cup milk

    1 tsp. minced fresh sage leaves, plus 8 to 10 whole leaves

    1/4 tsp. ground nutmeg

    3 cups ricotta

    3/4 cup grated mozzarella

    3/4 cup grated Parmesan cheese




    Preheat oven to 350 degrees



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

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


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

    cool slightly before handling.


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

    medium size mixing bowl.


    4-  Lightly oil a 2-quart or 8-inch square baking dish. In a large pot

    of boiling salted water, cook pasta until al dente. Using tongs,

    transfer pasta to a lightly oiled rimmed baking sheet.


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

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


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

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

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


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

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

    side down, in baking dish.


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

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

    salt and pepper. Spread ricotta mixture over cannelloni and

    top  with cup Parmesan and mozzarella.


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

    top is browned, 2 to 3 minutes.


    Crisp the whole sage leaves


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

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

    paper towels. Serve cannelloni topped with fried sage.



    Taste Notes: Koroneiki is Lucero Yellow Green Label-Med


    Photo from



  • Beer Battered Fish Tacos With Cilantro Pesto

    February 4, 2013




    Time: 45 minutes ; Serves: 4


    3 garlic cloves, peeled and coarsely chopped

    2 cups of fresh cilantro, lightly packed

    1/4 cup Lucero Meyer Lemon Extra Virgin Olive Oil

    1 Tbsp. toasted sesame oil

    2 tsp. lemon juice

    1/2 tsp. fresh ground pepper

    1 cup of purple cabbage finely shredded

    1/2 cup grated cheddar cheese

    1 avocado sliced into eighths

    8 corn tortillas

    1 lbs of white fish cut into 2 inch pieces (Mahi Mahi)

    3/4 cup of beer (we used Sierra Nevada Pale Ale)

    3/4 cup of flour

    2 Tbsp. Lucero Five Star Blend Extra Virgin Olive Oil

    1 tsp. of salt divided



    Cilantro Pesto


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


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

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



    The Batter


    1- In a bowl combine flour, salt and your favorite beer (or sparkling

    water if you don’t care to use beer). Stir together until smooth.

    Batter will have the consistency of thick-ish pancake batter.


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


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

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

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


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

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

    and let everyone assemble their own.




  • Lucero Tapenade Pin-Wheels

    January 29, 2013




    Artichoke Lemon Pin-Wheel


    2 puff pastry sheets

    1 jar of Lucero Artichoke Lemon Tapenade

    3 oz. of prosciutto

    1 cups of baby spinach

    ¼ cup parmesan


    Roasted Tomato Pin-Wheel


    2 puff pastry sheets

    1 jar of Lucero Roasted Tomato Tapenade

    8 slices of deli style mozzarella

    4 oz. sliced dry salami


    Green Olive Pin-Wheel


    2 puff pastry sheets

    1 jar of Lucero Green Olive Tapenade

    2 oz. cream cheese



    Preheat oven to 400 degrees.



    1- Gently roll defrosted puff pastry sheets with a rolling pin.

    Spread ingredients evenly across both pastry sheets or

    use a double layer of pastry sheets and add the filling on

    the double layer before rolling up.





    2-  Roll the roll over and gently pinch the edges together.

    With a sharp knife cut ¼ inch thick rounds and place onto a baking

    sheet with 1 inch in between each round.


    3-  Place baking sheets in the  oven for 15 minutes and remove once

    your rounds begin to turn  golden brown, let them cool for 5 mins.

    before transferring,  and enjoy warm!




  • Soy and Traditional Balsamic Vinegar Glazed Wings

    January 22, 2013




    Yield: Makes 4 (main course)

    or 6 to 8 (snack) servings  Active Time: 10 min

    Total Time: 55 min


    4 pounds chicken winglettes

    2 Tbsp Lucero Ascolano Extra Virgin Oilive Oil 

    1/2 tsp. salt

    1/2 pepper

    3/4 cup Lucero Traditional Balsamic Vinegar

    1/4 cup soy sauce

    2 tsps.  sugar

    1 Tbsp. unsalted butter




    Preheat oven to 500°F.



    1-  Put oven racks in upper and lower thirds of oven. Line 2

    large, shallow baking pans with foil. Put  empty pans in oven.

    Meanwhile,  pat wings dry, then toss with olive oil, salt, and

    pepper in a large bowl and divide between preheated pans,

    spreading wings in 1 layer.



    2-  Roast, without turning, until golden and tender, about 35

    minutes. Roasting the wings before tossing them with this

    tangy glaze is our secret to getting crisp skin.



    3-  While wings roast, simmer traditional balsamic vinegar,

    soy sauce, and sugar in a 1- to 1 1/2-quart heavy saucepan,

    stirring occasionally, until reduced to about 1/3 cup, 12 to

    14 minutes.



    4-  Remove from heat and stir in butter until melted.



    5-  Remove roasted wings from oven and let stand in pans

    for 1 minute-(to make wings easier to remove from foil).

    Transfer withtongs to a clean large bowl.



    6-  Pour balsamic mixture over wings and toss to coat well.

    Let stand 5 minutes, then toss again.


    Taste Note: Ascolano is Lucero Yellow Green Label-Med




  • Lemon White Balsamic Flat Apple Pie

    November 19, 2012




    5 Granny Smith apples, peeled and sliced

    1/2 cup firmly packed brown sugar

    1/2 cup granulated sugar

    2 Tbsp. all-purpose flour

    1/4 tsp. salt

    1 Tbsp. of Lucero Lemon White Balsamic Vinegar

    juice of 1/2 lemon

    4 Tbsp. butter

    1 box of rolled refrigerated pie crust




    Preheat the oven to 375 degrees F.


    1-  In large bowl, stir together the apples, brown sugar, granulated

    sugar, flour, salt, lemon juice and Lucero Lemon White Balsamic



    2-   On parchment paper over a baking sheet spread both pie crusts.

    Place half the apple mixture on one crust and the other half on

    the other crust.


    3-   Fold over the edges of each crust to covers 2 to 3 inches of the

    apple mixture. No need to be artistic - the more rustic the better.

    Dot the tops of the pies with chunks of the butter.


    4-  Bake until the filling is golden and bubbly, 30 to 40 minutes. If

    the crust appears to brown too quickly, cover the edges with

    aluminum foil for the remaining baking time.



    Allow to cool slightly, then slice into wedges with a pizza cutter. Enjoy!





    Photo from



  • Lucero Olive Feta Spread

    November 19, 2012




    1 pound of feta cheese

    1 jar of Lucero Green Olive Tapenade

    1 baguette

    Lucero Koroneiki Extra Virgin Olive Oil

    garlic salt to taste rosemary sprigs and Lucero Olives




    To serve with toasted baguete slices:


    1-  Cut baguette in to ¼ inch slices and brush with Koroneiki

    Olive Oilsprinkle with garlic salt and toast until golden

    brown. Bring feta cheese to room temperature.



    2-  Mix in the Green Olive Tapenade and Koroneiki Olive Oil.

    Serve on a platter, garnish with rosemary and Kalamata Style



    Alternative: Serve  wholegrain pita bread on the side 


    Taste Notes: Koroneiki is Lucero Yellow Green Label-Med




  • Apple Harvest Spirit

    September 23, 2012


    Autumn brings deep red and orange colors, cider, pies and APPLES.
    Enjoy the fall harvest  with this refreshing spirit.


    Apple Harvest Spirit



    2oz. vodka

    3oz. Lucero Winter Spice Balsamic Vinegar

    3oz. cranberry Juice

    splash of cinnamon liqueur

    slice of apple

    couple of cranberries




    1-  Add the first 3 ingredients to a shaker. Shake vigorously

    and  pour over ice. Add a splash of cinnamon Liqueur.


    2-  Garnish with an apple slice and a few cranberries.


    Lucero Beverage





  • Chocolate Pumpkin Mini Muffins

    September 23, 2012

    We think both adults and kids will snack happily on these mini muffins





    1 3/4c. all-purpose flour

    2 tsp. baking powder

    1/2 tsp. salt

    1 tsp. cinnamon

    1/2 tsp. allspice

    1/8 tsp. cloves (ground)

    1/3 c. Lucero Deluxe Chocolate Olive Oil

    1/2 c. light brown sugar

    1/2 c. mini chocolate chips

    1 large egg

    1 tsp. vanilla extract

    3/4 c. plain, canned pumpkin

    1/2 c. milk




    4 Tbsp. Lucero Deluxe Chocolate Olive Oil

    2/3 c. granulated sugar

    2 tbsp. cinnamon




    Preheat the oven to 350 degrees F



    1-  Grease a 24-cup mini muffin pan; set aside.


    2-  In a medium bowl, combine flour, baking powder, salt,

    cinnamon, all spice,  cloves, and chocolate chips.


    3-  In a separate bowl whisk together olive oil, brown sugar,

    egg, vanilla, pumpkin, and milk, until smooth.


    4-  Add dry ingredients and mix until incorporated. Equally

    divide batter among muffin cups, and bake about 10-12



    While muffins are baking...



    1-  Place oil in a shallow bowl. In a separate bowl mix sugar

    and cinnamon together.


    2-  Remove muffins from the oven and allow to cool about 2



    3-  Dip muffins in oil, allow excess to drip off and then roll in

    cinnamon sugar.


    Serve warm or place in the fridge to harden the glaze and

    serve cold.




  • Homemade Olive Oil Granola

    September 18, 2012



    Autumn means apples and pumpkins are in season. We were inspired

    to make our own homemade granola that incorporated these

    essential flavors of fall. The scent of roasting oats and cinnamon

    made the kitchen smell amazing!



    Homemade Olive Oil Granola


    3 cups rolled oats

    1 cup pumpkin seeds

    1 cup almonds, chopped

    1/2 cup brown sugar

    1 tsp salt

    3/4 tsp cinnamon

    3/4 cup Lucero Hojiblanca Extra Virgin Olive Oil

    (or try  Lucero Mandarin Orange Olive Oil for a hint of citrus)

    1/4 cup sugar

    1 cup dried apples, chopped

    1 cup dried cranberries




    Preheat oven to 300 degrees F


    1-  In a large bowl, mix together the first 8 ingredients.

    2-  On a rimmed jelly-roll pan spread out the mixture in an

    even layer.

    3-  Bake for about 35 minutes, stir every 10 minutes or until

    golden brown and toasted.

    4-  Remove granola and allow to cool 2 minutes.

    5-  Place into a large bowl and add apples and cranberries,

    stir to combine.

    6-  Enjoy as is or with milk to create your own granola cereal.



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

    Recipe inspired by

  • Lucero Lean Meatballs

    September 11, 2012


    Lean Turkey Meatballs




    Ingredients For the Meatballs

    Makes 6-8 Servings



    1 1/2 lbs. ground turkey

    3/4 c. quick oats

    1 c. low fat milk

    3 Tbsp. minced onion

    1 1/2 tsp. salt and ground pepper mix

    1/2 c. flour

    4 Tbsp,  your favorite Lucero Extra Virgin Olive Oil



    For The Sauce



    1/4c  Roasted Tomato Tapenade

    1/2c. crushed pineapple (drained)

    4-6 Tbsp. minced onion

    3 Tbsp. Lucero Pineapple White Balsamic Vinegar

    2 Tbsp. Worcestershire sauce

    dash of Tabasco

    dash red pepper flakes



    Preheat oven to 350°



    1-  Combine ground turkey and oats in a bowl. Add milk, minced

    onion, salt, and pepper. Stir until combined. Roll the mixture into

    tablespoon size balls. Refrigerate until firm,about  30-40 mins. 


    2- Heat olive oil in a large skillet over medium heat. Roll meatballs

    in flour and then place several at a time  in oil to brown.  As they

    brown place the meatballs in a glass baking dish. Set aside.


    3-  Mix sauce and drizzle over meatballs. Place them uncovered

    in the  oven for about 45minutes.


    -Recipe inspired by the Pioneer Woman




  • Glazed Chocolate Lovers Delight

    September 4, 2012

    These loaves have an added chocloate richness imparted by the oil.



    Quick Bread

    (Makes 4 mini loaves)


    1-1/2 cups miniature semisweet chocolate chips, divided

    1/4 cup + 2TBSP Lucero Deluxe Chocolate Olive Oil

    2/3 cup packed brown sugar

    2 eggs

    1-1/2 cups unsweetened applesauce

    2 tsp vanilla extract

    2-1/2 cups all-purpose flour

    1 tsp baking powder

    1 tsp baking soda

    1 tsp salt



    Chocolate Glaze



    1/2 cup miniature semisweet chocolate chips

    2 1/4 tsp Lucero Chocolate Olive Oil

    2 to 3 tsp half-and-half cream

    1/2 cup confectioners' sugar

    1/4 tsp vanilla extract

    pinch salt



    Bread: Preheat Oven to 350°F



    1-  In a microwave-safe bowl, melt 1 cup chocolate chips; set

    aside to cool.


    2-   In a large mixing bowl, mix olive oil and brown sugar until

    light, fluffy, and grainy. Add eggs and cooled chocolate; mix well.

    Next, add applesauce and vanilla; mix and set aside.


    3-  In a separate bowl combine the flour, baking powder, baking

    soda  and salt. Add to chocolate mixture and mix well. Stir in the

    remaining  chocolate chips.


    4-  Evenly pour the batter into 4 greased mini-loaf pans.

    Bake at 350° for 35-40 minutes or until a toothpick inserted near

    the center comes out clean.


    5-  Cool for 10 minutes before removing from pan and placing on

    a wire racks.



    Make the glaze



    1-  Melt chocolate chips and olive oil in a small  saucepan; slowly

    stir in cream.


    2-   Remove from  heat and mix in in confectioners' sugar, vanilla

    and salt. Drizzle over warm breads. Cool completely (or not) and






  • Pineapple Balsamic Punch

    September 4, 2012


    Is there a better way to end your summer, than indulging in our
    Pineapple Punch? It's a tropical vacation in a glass



    Pineapple Balsamic Punch


    1.25 oz vodka

    .25 oz coconut rum

    .50 oz Lucero Pineapple White Balsamic Vinegar

    .25 oz pineapple juice

    pineapple wedge




    Add vodka, rum, pineapple BV, and orange juice to a shaker

    with ice. Shake well and strain into a glass.


    Garnish with a wedge of fresh pineapple and enjoy

    this adult punch at your next backyard get together.


    Lucero beverage



  • Summer Fresh Orzo Salad

    August 14, 2012

    Enjoy summer's freshest veggies in a light and refreshing orzo salad.




     1 1/2 c. dried orzo pasta

    1lb. fresh green beans

    3 ears of corn

    2 c. cherry tomatoes rinsed, stemmed, and sliced in half

    1/2c. Luceo Bianco White Balsamic Vinegar

    1/2 c. Lucero Basil Infused Olive Oil

    1/2 c. minced shallots

    2 Tbsp. Lucero Country Dijon Mustard

    2 tsp. dried basil

    salt & pepper






    1-  Bring about 2 qts. of water to boil in a 4-5qt. pot. While water

    is boiling, rinse green beans, trim the ends and cut in half.  Add

    beans to boiling water until almost tender, remove, immerse in

    cold water, and drain.


    2-  Fill the same pot with 2.5-3 qts. of water and bring to a boil.

    Add orzo and cook until tender, about 8-10 minuets. Drain and

    rinse with cold water, and drain again.


    3-  While the beans and pasta cool, husk the corn. Remove silk

    and rinse. Slice kernels off into a bowl.


    4-  Make dressing: Whisk together, vinegar, olive oil, shallots,

    mustard, basil, salt, and pepper.


    5-  In a large bowl combine cooked orzo with a 1/2 c. of dressing.

    Mix well, add more salt and pepper to taste and then level the pasta.


    6-  Layer corn, green beans, and then tomatoes. Cover and

    refrigerate, until ready to serve. Chill remaining dressing separately.


    7-   Right before you serve the salad, add remaining dressing and

    any additional salt and pepper. Mix well and serve immediately.




  • Lucero Strawberry Balsamic Lemonade

    August 13, 2012



    You asked for it so here's something new. Lucero's in-house original,
    Strawberry Balsamic Lemonade! It was a huge it at our last
    "Second Saturday at the Mill " event. Try it out and let us know what
    you think!





    16oz. lemonade

    6 Tbsp. Lucero Strawberry Red Balsamic Vinegar

    2 Tbsp. chopped fresh mint

    splash of sparkling water

    Splash of Strawberry Puree

    top with a slice of fresh strawberry




    Mix lemonade with Lucero Strawberry Balsamic and mint.

    Add sparkling water and stir gently. Top with a little strawberry

    puree and a fresh slice of strawberry. Enjoy!


    Lucero beverage


    photo by David Hillock Photography




  • Lucero Olympic Fruit Salad

    August 7, 2012


    Inspired by the Olympic diving events we created this mouth-
    "water"ing fruit salad. It's sure to make a splash with friends .
    (okay ,we’re done…)





    1 whole seedless watermelon




    mango or pineapple

    kiwi or green grapes




    1-  Scoop out carve the watermelon bowl then dice the inside fruit.

    2-  Slice all the fruit and place it back inside the hollow watermelon.

    3-  Drizzle Lucero Strawberry Red Balsamic Vinegar , mix it in.

    4- Chill or serve immediately.


    You can use whatever fruit you'd like, we just were inspired by the

    red, yellow green, blue and black colors of the Olympic Games


    * Lucero Strawberry Red Balsamic Vinegar is available in the

    Lucero store in Corning, Ca, or by phone order.




  • Olympic Zucchini Canoes

    July 31, 2012


    We ushered in the Olympic Canoe/Kayak events with our own zuchinni
    canoes. Enjoy veggie delicious appetizers as you gather around the TV
    to  watch the races.





    3 zucchini

    grape tomatoes

    fontina or mozzarella cheese

    fresh basil (1 bunch)

    1/4 c. grated Parmesan

    1 c. bread crumbs

    2 cloves of garlic

    Lucero Basil infused Extra Virgin Olive Oil

    salt & pepper




    Preheat oven to 350* F



    1-   Cut the zucchini in half lengthwise and trim the bottom to

    fit in a glass baking dish.


    2-  Scoop out the center where the seeds are with a spoon.


    3-  Combine crushed garlic, olive oil, salt and pepper in a dish,

    then brush surface of the zucchini with mixture.



    4-  Halve grape tomatoes and arrange inside hulled zucchini,

    sprinkle with bread crumbs and bake in a 350 degree oven for 30



    5- Remove and place diced fontina or mozzarella in between the



    6- Place them back in the oven, but now under the broiler unti

    l golden and bubbling.


    7- Remove and drizzle with Lucero Basil Infused Olive Oil, add

    fresh basil leaf, and add a sprinkle of grated Parmesan.




  • Chili Garlic Edamame

    July 24, 2012


    Gilroy Garlic Festival is two days away and we’re craving garlic. Time
    for a recipe with Lucero Garlic Infused EVOO, mmmm... delicious. You'll
    have a hard time sharing these little guys!





    1 lb edamame (fresh or frozen)

    1 Tbsp +1tsp

     Lucero Garlic Infused Extra Virgin Olive Oil

    1 clove of garlic

    ½ Tbsp chili powder

    ½ Tbsp garlic salt





    1-  Bring a large pot of water to boil.


    2-  Add a pinch of salt and 1 Tbsp Lucero Garlic Olive Oil.


    3-  Add edamame and boil until tender (about 6minutes).


    4-  Drain edamame and move to a large bowl.


    5-  Add the remaining Lucero Garlic Infused Olive Oil, minced

    fresh garlic, chili powder, and garlic salt to bowl. Mix to coat.


    Serve warm or cold. Will keep in the fridge up to 5days.





  • Quinoa Pistachio Herb Salad With Feta and Olive Oil

    July 17, 2012



    Chef Tess Bakeresse loves Lucero!  Click here :  Video for her tutorial
    on youtube.



    (You can add bits of onion and cucumber too, if you like)

    4 cups cooked quinoa (about 1 cup uncooked)

    1T fresh chopped Rosemary

    1/3 cup fresh chopped basil

    1 clove fresh pressed garlic

    1/3 cup of Lucero Extra Virgin Olive Oil-your choice

    2Tbsp Lucero Fig Red Balsamic or

    Lucero Balsamic-your choice

    1/2 cup coarsely chopped toasted pistachio

    1/2 cup feta cheese (or Gorgonzola cheese works)

    ½ cup chopped red bell pepper

    zest of one lemon

    1 tsp Chef Tess Romantic Italian Seasoning






    1-  In a medium bowl combine the olive oil, vinegar, herbs,

    lemon zest and garlic with a whisk.


    2-  Add the cooked quinoa and bell pepper and  chili. Toss to

    coat. Chill. Add the feta and pistachios.




  • Lucero Summer Corn

    July 10, 2012


    July is corn on the cob, hot summer nights and a swell of patriotism.
    Roasted sweet corn is an Amercan  favorite.  We've dressed up our
     mouthwatering  treat with some Lucero Extra Virgin Olive Oil  and
    added seasonings.




    Prep time: 5mins Total time: 15mins

    Makes 4 servings


    4 medium ears of corn

    1/4 tsp. salt

    2 tsp. finely chopped fresh cilantro

    1 Tbsp.  Lucero Extra Virgin Olive Oil of choice.

    1/4 tsp. ground cumin

    1/8 tsp. garlic powder

    1/8 tsp. chili powder

    1/8 tsp. ground red pepper (red pepper flakes work too)




    1-   Heat grill. Carefully brush grill rack with olive oil.


    2- Brush ears of corn  with olive oil sprinkle with a pinch of salt

    and pepper. Place corn directly on grill over medium-high heat.


    4-  Cover grill; cook 8 to 10 minutes, turning occasionally, lightly

    browned on all sides.


    5-  While corn is cooking, in a small bowl, mix together salt and

    cilantro. Put this aside for later.


    6-  In an small, nonstick skillet, saute olive oil and cumin, over med

    eat until fragrant; about 30 seconds. Stir frequently. Add in garlic

    powder, chili powder, and red pepper. Remove from heat.


    7-  Remove corn from grill and brush with  the hot oil mixture.

    Then sprinkle with salt and cilantro mixture.  It's ready to serve.




  • Patriotic Pasta Salad

    July 9, 2012

    This All-American dish was created by one of our fans. She  used not 1,
    not 2, but 3 Lucero products. Right on Fran Crosby!





    12-16 oz pkg bowtie pasta

    1 c. Lucero Heritage Olive Mix halved

    1 c. celery

    1/2 c. onions (green are pretty)

    1 c. bell peppers (can use green, red, yellow or orange)

    1/4 c. shredded carrots

    2 c. cherry, grape or pear tomatoes cut in 1/2

    1/2 c. zucchini - sliced

    (If you like spicy: add crushed red pepper or jalapeños.)



    1-  Boil pasta according to package directions.


    2-  Drain and set aside  to cool.


    3-  Cut up all vegetables, place in a large bowl and add cooked







    3 Tbsp. Lucero Lemon White Balsamic Vinegar

    5 Tbsp. Lucero Basil Infused Extra Virgin Olive Oil

    3 Tbsp. water

    2 cloves crushed garlic

    1 Tbsp.brown sugar

    1/2 tsp. cumin

    salt & pepper


    MIX well. Pour over pasta a veggies and let set (over night if

    possible) turning over or mixing a couple times.



    Serve cold.



    -Recipe courtesy of Fran Crosby




  • Lucero Fourth of July Salad

    July 4, 2012

    A Fourth of July salad created just for Lucero by our loyal customer
    Jocye Siemens. Thank You!



    Red, White and Blue Balsamic Salad




    baby spinach

    (option: after pouring on the dressing add, nuts or

    mozzarella cheese cut with a cookie cutter into stars)


    You can add mozarella stars to tomatoes too and pop them into a
    blue bowl for that patriotic effect.





    1-  Wash fruit and spinach, blot on a paper towel

    2-  Toss into a bowl or arrange on a large platter

    3-  Add the salad dressing, then mozarella  or

    Mozzarella stars.





    Crushed Mandarin Salad Dressing


    ¼ cup Lucero Crushed Mandarin Orange Olive Oil

    3 Tbsp. Lucero Satsuma Mandarin Balsamic Vinegar

    ¼ Tsp. salt

    ½ Tbsp. Little Thief Mustard or use plain mustard

    2 Tbsp. honey or you could use sugar

    2 Tbsp. grated onion (optional)






    1-   Whisk prepared mustard with the balsamic and honey into

    a wide mouth jar .


    2-  Add the remaining ingredients to jar, cover tightly and shake

    the ingredients well.




  • Independence Day Ice Cream Lucero Style

    July 3, 2012



    We've been busy in the kitchen this week creating sweet treats for the
    4th. No BBQ would be complete without ice cream and  we serve it
    with Lucero flare.




    1/2 c. Lucero Flavored Balsamic Vinegar

    1/4 c. water

    1/2 c. sugar

    grated zest of 1 lemon

    1 c. fresh blueberries

    1 pint gourmet vanilla bean ice cream

    mint leaves for garnish




    1-  Combine all topping ingredients in small sauce pan.


    2-  Bring to a boil and stir until sugar is dissolved.


    3-  Add blueberries and reduce heat to low.


    4-  Cook 6-8 minutes on low.


    5-  Let topping cool before drizzling over the ice cream.






  • Meyer Lemon Broccoli

    June 27, 2012

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



    Makes 4 servings ( your picky eaters will LOVE this)


    1 ½ lbs broccoli florets

    3 Tbsp. Lucero Meyer and Eurkea Lemon Oilive Oil Agrumato

    ½ C. seasoned breadcrumbs

    2 Tbsp. butter

    3 Tbsp. grated Parmesan

    salt & pepper to taste






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

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

    3. Drain broccoli and transfer to a large bowl.

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

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

    6. Pour mixture over broccoli and mix well.

    7. Serve immediately.








  • BBQ Pizza

    June 21, 2012

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


    Joyce Siemens BBQ Pizza



    Lucero Extra Virgin Olive Oil (your choice)

    premade pizza dough

    fresh sliced or crushed tomatoes

    fresh basil

    fresh spinach

    yellow peppers

    mozzarella cheese

    corn meal



    Preheat your barbecue grill.


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

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

    basil, spinach, yellow peppers, and Mozzarella cheese.


    Place the pizza stone on the barbeque grill and sprinkle cornmeal

    on the stone.


    Slide the pizza onto the stone and cook away.


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

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


    The secret to grilling pizza


    “Jamie Purviance, author of Weber's Way to Grill, taught us

    this trick for getting pizza on the grill. Pat out the dough on an

    oiled sheet of parchment paper. Flip the dough onto the grill.

    Pull off the parchment paper and let the crust cook.”

    –courtesy of Sunset Magazine




  • Peach BV Sparklers

    June 19, 2012



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



    Makes 1 serving: multiply ingredients to make a batch.


    Ingredients (without alcohol)


    6 oz. club soda

    3 Tbsp. Lucero Peach White Balsamic Vinegar

    couple of fresh raspberries (about 4-6 large berries)




    1. Muddle raspberries with the peach balsamic.

    2. Strain into a glass.

    3. Add ice and pour club soda over.

    4. Stir gently and enjoy!


    With Alcohol


    Add 2 shots of your favorite Vodka when muddling raspberries

    & Peach Balsamic.


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

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

    with our balsamic vinegars.




  • Baked Mandarin Orange Sweet Potato Chips

    June 13, 2012


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



    Makes about 6 cups


    4 medium sweet potatoes or yams

    8 Tbsp. Lucero Mandarin Orange Olive Oil

    3 tsp. orange zest

    4 tsp. thyme (dried)

    salt & pepper to taste



    Preheat oven to 325 F and place rack in the middle.


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

    thin pieces using a mandolin.


    2-   Mix together Mandarin Orange Olive Oil and

    orange zest.


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

    arrange one layer of sweet potatoes.


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

    sprinkle with thyme, salt, and pepper to taste.


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

    centers are dry to the touch, about 20 minutes.


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

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


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



    These little chips are light and a great alternative to regular fried

    potato chips, but be warned they may be habit forming. The

    staff was craving more as soon as we ran out. I guess I know what

    I'll be bringing to the next company potluck !





  • Lucero Peach White Balsamic Fruit Dip

    June 6, 2012


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



    12 oz. plain yogurt

    4 serving size boxes instant vanilla pudding mix

    1/4 c. toasted coconut

    3 tbsp. light coconut milk

    3 tbsp. Lucero Peach White BalsamicVinegar

    1½ c. frozen whipped lite topping, thawed

    (try any of our White Blasamics)




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

    balsamic vinegar and coconut milk


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

    refrigerate until serving time.


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

    favorites) or cinnamon pita chips, or granola.




  • Chocolate Olive Oil Banana Bread

    May 9, 2012


    When recipes call for butter or "other oils," remember, extra virgin
    olive oil can replace both!




    ¼ cup + 2 Tbsp Lucero Deluxe Chocolate Extra Virgin Olive Oil

    1 ⅔ cups all purpose flour, plus more for pan

    1 tsp. baking soda

    ½ tsp. fine salt

    1 ¼ cups sugar

    2 large eggs

    1 ½ cups mashed overripe bananas

    2 Tbsp. sour cream

    1 tsp. pure vanilla extract

    6 ounces bittersweet chocolate chips

    1 tablespoon cinnamon




    Preheat oven to 350°.F



    1-  Coat loaf pan with Lucero Deluxe Chocolate Olive Oil (5x9")

    and sprinkle with flour.


    2-  Whisk together flour  baking soda, salt, and cinnamon in

    medium sized bowl


    3-  In a large bowl, stir the chocolate olive Oil and

    sugar until well blended.


    4-  Add eggs, one at a time, beating well after each addition;

    make sure to scrape down bowl as needed.


    5-   Beat in bananas, sour cream, and vanilla. Beat in flour

    mixture and chocolate chips on medium.


    6-  Pour batter into pan. Bake 50 to 60 minutes. Let bread

    cool in pan for 10 minutes.


    Remove bread from pan and let cool completely on a wire rack.




  • Japanese Eggplant

    April 25, 2012


    Shisu Miso- pan fried, miso glazed eggplant




    1/2 cup Lucero Five Star Blend Extra Virgin Olive Oil

    plus more for eggplant sauté

    6 cloves garlic, thinly sliced lengthwise

    3-4 Tbsp red barley miso

    2 Japanese eggplants (12 inches each), trimmed and cubed

    4 limes

    2 shiso leaves, chopped

    garnish of spring onion and sesame seeds if desired.






    1-  Place 1/2  C. olive oil and garlic in a medium saucepan over

    medium- high heat and cook, swirling pan occasionally, until garlic is

    evenly browned.


    2-  Remove from heat and transfer garlic mixture to a large bowl.


    3-  Add red barley miso and whisk until combined; set aside.


    4-  in a pan over medium high heat, sauté eggplant until crispy

    on the outside and soft in the center- 2 to 3 minutes.


    5-  Transfer to a paper towel-lined plate to drain.


    6-  Squeeze limes over eggplant and transfer to a large bowl.

    Add miso mixture and shiso leaves and toss, then add garnish

    of chopped spring onion stems and sprinkle of sesame seeds

    if desired.


    Serve immediately.




  • Roasted Garlic Cauliflower

    April 2, 2012




    2 Tbsp. minced garlic

    3 Tbsp.  Lucero Ascolano Extra Virgin Olive Oil

    1 large head cauliflower, separated into florets

    1/3 cup grated Parmesan cheese

    salt and pepper to taste

    1 Tbsp. chopped fresh parsley




    Preheat the oven to 450°F.



    1-  Oil a large casserole dish.


    2-  Place the Lucero Ascolano Extra Virgin Olive Oil

    and garlic  in a large plastic resealable bag. Add cauliflower,

    and shake to mix.


    3-  Pour into the prepared casserole dish, and season with salt

    and pepper to taste.


    4-  Bake for 25 minutes, stirring halfway through. Top with

    Parmesan cheese and parsley, and broil for 3 to 5 minutes,

    until golden brown.


    Taste Note: Ascolano is Lucero Yellow Green Label-Med

    *Recipe from





  • Lighter Side Macaroni And Cheese

    March 2, 2012



    4 Tbsp. Lucero Ascolano Extra Virgin Olive Oil

    coarse salt and freshly ground pepper, to taste

    5 slices white everyday bread, with crust

    1 pound mostaccioli pasta

    2 cups low-sodium chicken stock

    5 Tbsp. all purpose flour

    pinch of freshly grated nutmeg

    pinch of onion powder

    pinch of garlic powder

    2 cups low-fat (1 percent) milk

    8 ozs. (about 2 1/4 cups) extra-sharp cheddar cheese, grated

    1 oz. (about ½ cup) Parmesan cheese, freshly grated

    1 oz. (about ½ cup) Gruyere cheese, freshly grated




    Preheat Oven to 350 degrees F



    1-  Process bread in a food processor until coarse crumbs form.


    2-   In a skilliet melt 3 Tbsp  Lucero Ascolano EVOO in a

    skillet over medium heat. Add breadcrumbs, and toss to coat.

    Season with salt and pepper; set aside.


    3-  Bring a large pot of water to a boil over high heat. Add 1 Tbsp

    salt and the pasta. Cook pasta until almost al dente, about 6

    minutes. Drain, and run under cold water to stop cooking.

    Transfer to a large bowl; set aside.


    4-  Whisk 1/2 cup chicken stock into the flour in a medium bowl;

    set aside. Melt remaining tablespoon oil in a medium saucepan

    over medium heat. Stir in nutmeg, onion, garlic and 1 tsp. salt.

    Add milk and remaining 1 1/2 cups stock.


    5-  Whisk in flour mixture. Bring to a boil, whisking frequently.

    Reduce  heat to a simmer. Cook 8 minutes, whisking frequently.

     Add cheeses; cook, stirring, until melted. Pour over

    macaroni, stirring to combine.


    6-  Place macaroni in a 9 x 9 inch baking pan, sprinkle with

    breadcrumbs. Bake until bubbling and golden brown, about

    30-45 minutes. Serve immediately.



    *Thank you  Alison Rodegerd of Lucero Olive Oil




  • Lucero Style Muffuletta Panini

    February 21, 2012




    Lucero Green Olive Tapenade

    2 (7 1/2-by-3-inch) pieces of focaccia bread, halved


    4 ounces sliced mortadella

    2 1/2 ounces sliced hot *soppressata sausage

    2 ounces sliced Genoa salami

    2 ounces sliced Italian Ham

    2 ounces sliced provolone cheese

    2 ounces sliced mozzarella  cheese

    1/4 pound arugula

    1 Tbsp. Lucero Frantoio Extra Virgin Olive Oil

    1 Tbsp. Lucero Traditional Balsamic Vinegar

    1 tsp. freshly squeezed lemon juice

    coarse or kosher salt




    Preheat a Panini press to high heat


    1-  Spread Lucero Green Olive Tapenade over cut sides of



    2-   On one half of each piece of focaccia, layer 2 ounces

    mortadella, 1 1/4 ounces soppressata, 1 ounce salami, 1 ounce

    ham, 1 ounce provolone cheese and 1 ounce mozzarella.


    3-  Place second half of bread over meats and cheeses and

    transfer to panini press. Press until heated through, 4 to 5 mins.


    4-  Meanwhile, place arugula in a medium bowl. Drizzle with the

    Lucero Frantoio Extra Virgin Olive Oil together with the

    Lucero Traditional Balsamic Vinegar and lemon juice; season

    with salt and toss to combine.


    5-  Remove sandwiches from press and cut each in half.

    Serve immediately with arugula. Enjoy this recipe on National

    Sandwich Day, Jan 14th!


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


    Click for more about Soppresatta : Soppresatta

    Photo from Anna's Table





  • Lucero Meyer Lemon Trout

    February 16, 2012



    1 1/2 Tbsp.  Lucero Meyer and Eureka Lemon Olive Oil

    2  skin-on trout fillets (4 ounces)

    coarse salt and ground pepper to taste

    5 cups  escarole, torn into pieces

    1/3 tsp.  grated lemon zest, plus 2 Tbsp. lemon juice

    4 Tbsp.   Lucero Green Olive Tapenade





    1-  Heat Lucero Meyer and Eureka Lemon Olive Oil

      in a large skillet over medium-high heat.



    2-  Pat fish dry and season both sides with salt and pepper.

    Add fillets to skillet, flesh side down, and cook until fish is

    golden brown and releases easily from skillet, about 5

    minutes. Gently flip and cook until opaque

    throughout, about 2 minutes.



    3-  Transfer to a plate. Add escarole, lemon zest, and

    Green Olive Tapenade to skillet. Cook, stirring constantly,

    until escarole wilts, about 2 minutes. Add lemon juice and

    toss to coat. Serve alongside  trout.



  • Blackberry Wine Chocolate Olive Oil Cupcakes

    February 7, 2012



    2 eggs

    1 cup buttermilk

    1 cup red wine

    1/2 cup Lucero Deluxe Chocolate Olive Oil

    2 tsp vanilla extract

    1/2 cup pureed fresh blackberries (or 1/2 cup seedless

    blackberry jam)

    2 cups sugar

    1 & 3/4 cup all-purpose flour

    3/4 cup cocoa powder

    2 tsp baking soda

    1 tsp baking powder

    1 tsp salt

    Blackberry Buttercream Frosting (recipe & ingredients follow)



    Preheat oven to 350 degrees F



    1- Line 2 muffin tins with 24 paper liners.Set aside.


    2- In a large bowl, combine the sugar, flour, cocoa, baking

    powder soda and salt. Set aside. In the bowl of a stand mixer,

    combine the eggs, buttermilk, wine, olive oil, vanilla extract and

    pureed blackberries or jam. Begin gradually adding the dry

    ingredients into the wet, mixing well after each addition until a

    very thin batter has formed.


    3- Portion batter evenly among muffin tins, filling about 2/3 full.

    Bake for approximately 14-16 minutes, until a toothpick inserted

    in the center comes out clean. Cool completely, & prepare the


    Blackberry Buttercream Frosting


    1 tsp vanilla extract

    About 6 cups powdered sugar

    Splash of Lucero chocolate olive oil

    1/3 cup pureed fresh blackberries or jam

    2/3 cup butter, softened


    1. In the bowl of a stand mixer, beat together pureed berries,

    butter and vanilla until blended. Gradually add powdered

    sugar, about one cup at a time, until light and fluffy.


    2. Blend in the splash of oil for extra richness,....because

    everyone wants to be extra-rich!


    3.  Pipe or spread onto cooled cupcakes. Garnish with edible

    pearls or a fresh blackberry, if desired. Store airtight in the



    This elegant and tasty recipe featured on The Domestic Rebel

    THE  fun baking blog,




  • Lucero Style Pork Chops

    January 28, 2012




    ½   pound fennel bulbs, trimmed and cut into ½-inch wedges

    ½   pound carrots (about 5 medium) trimmed and halved


    ½   pound red potatoes, rinsed and quartered

    ½   pound parsnips, trimmed and halved lengthwise

    1   medium red onion, cut into 1-inch wedges, root end left


    ½   fresh lemon (or 2 Tbsp. lemon juice)

    12 garlic cloves, peeled

    5  Tbsp.chopped fresh oregano leaves

    5  Tbsp. Lucero Coratina Extra Virgin Olive Oil


    Coarse salt and ground pepper

    6 bone-in pork loin chops




    Preheat oven to 450°


    1-  On a rimmed baking sheet, toss fennel,  carrots, potatoes,

    parsnips, onion and garlic with 3 Tbsp. oregano, 3 Tbsp. Lucero

    Coratina Extra Virgin Olive Oil

    (more if needed!)


    2-  Squeeze lemon juice over the top; season with salt and

    pepper. Roast until vegetables are tender and browned in

    spots, about 35-40 minutes.


    3-  While veggies are roasting, take a large skillet and heat 2

    Tbsp. the Lucero Coratina Extra Virgin Olive Oil  over

    medium-high. Season pork chops with  salt and pepper and

    sprinkle with 2 Tbsp. oregano.  In batches, cook until cooked

    through about 4 minutes per side.


    Top roasted vegetables with the pork chops and serve

    with a fresh green salad  for a complete meal.


    Taste Notes-Coratina is Lucero Green Labe-Bold 



  • Balsamic Caprese Pasta

    January 21, 2012





    Coarse salt

    3/4 pound rigatoni, or other short tubular pasta

    2 pounds plum tomatoes, coarsely chopped

    1 Tbsp. Lucero Fig Balsamic Vinegar

    3 Tbsp. Lucero Coratina Extra Virgin Olive Oil


    Lucero 70th Anniversary Blend Extra Virgin Olive Oil

    3 garlic cloves, thinly sliced

    1/4 tsps. red-pepper flakes

    1/2 cup chopped fresh parsley

    1 Tbsp. chopped fresh oregano, or 1/2 tsps. dried

    8 ounces fresh mozzarella cheese, diced






    1-  Cook pasta in a large pot of boiling salted water, until al dente,

    according to package instructions; drain.


    2-  Meanwhile, in a large bowl, combine tomatoes, Lucero Fig

    Balsamic Vinegar, and 1/2 tsps. salt; set aside.


    3-  In a small skillet, heat Lucero Coratina Extra Virgin Olive Oil

    over low heat. Add garlic; cook, stirring often, until tender and

    just beginning to take on color, about 4 minutes. Remove

    from heat, and stir in red-pepper flakes.


    4-  Stir garlic mixture into reserved tomato mixture. Add parsley,

    oregano, mozzarella, and pasta; toss.


    Add more Lucero EVOO to taste


    Taste Notes: Coratina is Lucero Green Label-Bold




  • Lucero Olive Oil Gelato

    December 14, 2011



    3 cups milk

    1 cup heavy cream

    6 egg yolks

    1 cup sugar

    2/3 cup Lucero Ascolano Extra Virgin Olive Oil




    1-  In a saucepan over medium heat, whisk together the milk

    and cream. Bring to a simmer.


    2-  Meanwhile, in the bowl of an electronic mixer fitted with

    the  whisk attachment beat the egg yolks and sugar on medium-

    high  speed until thick and tripled in volume, about 5 minutes.

    Reduce the speed to medium-low, slowly drizzle in the olive oil

    and beat  until combined, stopping the mixer occasionally to

    scrape down the sides of the bowl.


    3-  Slowly add 2 cups of the hot milk mixture, ¼ cup at a time

    beating until just combined.


    4-  Slowly pour the yolk mixture back into the

    saucepan, whisking with a handled whisk until combined.

    Place  the pan over the medium-low heat and cook, whisking

    constantly, until the mixture coats the back of a spoon and a

    candy thermometer registers 175 degrees F, about 15 mins.


    5-  Strain the custard through a fine-mesh sieve into a bowl.

    Place the bowl in a larger one partially filled with ice water

    and cool custard to room temperature, stirring occasionally.

    Cover with plastic wrap and refrigerate until cold, about 2



    6-  Transfer the custard to an ice cream maker and freeze

    according to the manufacture’s instructions. Transfer the

    gelato to a chilled container.


    7-  Cover and freeze until firm, at least 3 hours -can be 3

    days, before serving.



    Taste Note: Ascolano is Lucero Yellow Green Label-Med

    Chef Ramon of  C.R. Gibbs




  • Mandarin Wild Rice Salad

    December 14, 2011



    1 cup cooked wild rice

    ½ cup toasted walnuts

    ½ cup craisins (dried cranberry)

    ½ cup feta cheese

    2 oz. Lucero Mandarin Orange Olive Oil

    2 cup baby greens

    2 tsp finely chopped  fresh sage




    1-  Toss wild rice, walnuts, craisins and sage together


    2-  Divide greens equally into 4 parts. Place greens on

    4 plates


    3-  Top each plate greens with wild rice mixture


    4-  Sprinkle feta on top of each plate. Drizzle olive oil on each



    Chef Ramon C.R. Gibbs 




  • Mediterranean Chicken Roulade

    December 14, 2011




    4 each chicken breast

    2 oz. goat cheese

    ½ cup chopped spinach

    2 oz. sun dried tomatoes chopped

    2 oz. artichoke hearts chopped

    1 oz. Lucero Blue Cheese Stuffed Olives

    2 oz. Lucero  Meyer Lemon Olive Oil

    1 tsp. fresh chopped oregano

    1 tsp. fresh chopped basil

    1 cup seasoned all purpose flour

    3 beaten eggs

    2 cup panko bread crumb

    fry oil ( Lucero Extra Virgin Blend )




    1-  Butterfly  the chicken breast so that you have a flat

    piece to work with.


    2-  In a medium size bowl, combine goat cheese, spinach,

    tomates,  artichoke hearts, olives, oil, and fresh herbs


    3-  Divide mixture into 4 equal parts and form into log

    shapes and place in center of chicken breast, fold ends of

    chicken and roll.  Place in freezer for 30 minutes


    Meanwhile, make standard breading station…


    4-   Gather a bowl for flour, bowl for beaten egg, bowl for

    panko bread crumbs


    5-  Once chicken is removed from freezer, take one chicken

    roll and dredge in flour. Shake excess off and place in egg

    mixture, coat well and remove with other hand and place

    into bread  crumb bowl,


    6-  Roll around to ensure total coverage and remove chicken

    with “flour" hand and place on piece of foil. Repeat for

    remaining chicken breast rolls



    Heat fryer to 350 degrees F



    1-  Cook chicken roulade till golden brown and remove

    2-  Transfer  reloudes to oven safe baking pan and cook

    until internal temperature reaches 185 degrees F

    3-  Remove from oven and slice on bias 4 to 5 cuts and




    Chef Ramon C.R. Gibbs




  • Spice Rubbed Halibut

    December 14, 2011



    Lucero Mandarin Orange Vinaigrette (recipe below)

    (any fatty white fish like halibut)

    1 Tbsp. cumin seeds, roasted & ground

    1 peppercorns, crushed

    kosher salt- to taste (for piranha rub)

    4 cups arugula – washed & dried

    *4 Mandarin oranges- zest first (reserve for garnish)



    Vinaigrette Ingredients


    4 Tbsp. red walnuts (available through Hanson Orchard)

    1 tsp. Country Dijon Mustard

    1 sliced shallot

    ¼ cup rice wine vinegar

    ¼ cup Lucero Mandarin Orange Olive Oil

    salt to taste (for vinaigrette)

    chili pepper flakes- pinch (for vinaigrette)

    Deluxe Olio Novello Olive Oil- for sauté


    Make Vinaigrette


    1-  Mix 1 tsp Dijon, pinch of chili flake, shallots, & rice wine

    vinegar. Then whisk in  Lucero Mandarin Orange Olive Oil

    very slowly in a steady slow stream.


    2-  In sauté pan, add walnuts & drizzle with a tsp. of

    Lucero Olio Novello.  Salt to taste. Lightly toast over low heat

    until crispy. Do NOT  over toast.




    3-  Season the fish with salt then rub with cumin &

    peppercorns. Set aside.


    4-  In a very hot large sauté pan, sear the fish steaks in olive oil,

    then place in a pre-heated 350 degree oven until tender (approx.

    10 mins).


    5-  With fish in oven, toss arugula & oranges in vinaigrette (don't

    forget the shallots)


    6-  Place finished steaks on platter of arugula salad and* if desired

    place mandarin oranges around them . Sprinkle the arugula with

    toasted red walnuts & drizzle extra vinaigrette.


    Garnish with parsley leaves, mandarin zest & sea  salt.



    Chef Steve of  Farwood Bar & Grill



  • Hand Made Whole Wheat Tortillas

    December 13, 2011



    8 cups of wheat flour

    1 Tbsp. of salt

    1 cup Lucero Hojiblanca Extra Virgin Olive Oil

    water for binding




    1-  Place 8 cups of whole wheat flour in a large bowl with  1 heaping

    Tbsp. of baking powder, 1 heaping Tbsp. of salt, 1 cup of Lucero

    Olive  Oil and  mix together well


    2-  Add luke warm water to the mixture to bind mixture Knead until

    no longer sticky


    3-  Tear off hand size chunks of dough making small balls. Knead the

    ball of dough stacking them back into the bowl. Once done creating

    balls, cover with cloth for 10 minutes


    Heat hot plate on high


    4-  Roll dough balls flat with rolling pin, in  1/8 " thick circles and

    Cook on both sides on hot plate for about 15 seconds. Stack finished

    tortillas once cooked in cloth to keep warm


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


    photo-Heidi of




  • Lucero Squash And Corn Layered Dish

    December 13, 2011



    5-6 Tbsp. of Lucero Lemon Infused Extra Virgin Olive Oil

    3 zucchini

    3 yellow squash

    3 ears of corn

    a few basil leaves and spring onion ends for garnish

    Option: sprinkle of feta cheese along with ground nuts



    Use a 12-inch frying pan and lid



    1-  Sprinkle Lucero Extra Virgin Olive Oil on bottom until covered


    2-  Quarter dice three zucchini, put in pan as the bottom layer


    3-  Quarter dice three yellow squash, layer on top of zucchini


    4-  Cut the corn off of three ears and layer on top of squash


    5-  Sprinkle with more olive oil to your liking, at least 2-3 Tbsp.


    6-  Cover with lid on low heat for 15 minutes





  • Croutons

    November 10, 2011


    Ingredients for Croutons


    2 cups sliced  wholegrain  or sourdough bread

    2 Tbsp  Lucero Miller's Blend Extra Virgin Olive Oil 

    2 Tbsp Lucero Garlic Infused Olive Oil

    sprinkle of minced parsley

    garlic salt & pepper to taste



    Preheat oven to 350 degrees F.


    1-  Slice bread into bite size cubes.


    2-  In a bowl combine olive oils, butter, and seasonings to taste.


    3-  Arrange cubes on an ungreased cookie sheet.


    4-  Bake for 20 minutes or until brown.


    5-  Let cool and enjoy with soups or salads.




  • Olive Oil French Fries

    October 21, 2011




    2 1/2 pounds russet potatoes, peeled

    1 tsp. garlic powder

    1 tsp. onion powder

    pinch salt

    1 tsp. paprika

    Fill deep fryer with Lucero Woodson Blend Olive Oil




    1-  Mix garlic, onion, salt, and paprika in small bowl- set aside.


    2-  Slice potatoes into French fries, and place into cold water so

    they don't turn brown while you prepare the olive oil.


    3-  Heat olive oil in a large fryer (~325 degrees F), Place potatoes

    in the hot olive oil to fry. Fry until golden brown and crispy.


    4-  Remove from oil and place on paper towels to drain. Add

    season mix to  the warm  fries.



    From the Lucero Kitchen



  • Caprese Salad With Basil Olive Oil

    October 12, 2011


    3 vine-ripe tomatoes

    1 pound fresh mozzarella

    1 bunch fresh basil

    Lucero Basil Infused Olive Oil

    Lucero Traditional Red Balsamic Vinegar

    for drizzling, coarse salt and pepper to taste




    1-  Slice tomatoes and mozzarella into ½ inch thick slices.


    2-  On a large platter, arrange tomatoes and mozzarella slices.


    3-  Cut basil leaves into thin strips. Sprinkle basil over top of

    tomatoes  and mozzarella slices. ( can leave them whole too)


    4-  Drizzle olive oil and balsamic vinegar over salad.



    From the Lucero Kitchen




  • Lucero Traditional Sirloin Steak

    October 5, 2011




    ¼ cup Lucero Traditional Basamic Vinegar

    ½ cup Lucero Favoloso Extra Virgin Olive Oil

    1 garlic clove-mashed

    freshly gound pepper

    coarse sea salt

    4 sirloin steaks



    1-  Rinse steaks under cold water and pat dry with a paper towel.

    Trim excess fat from edges of meat.


    2-  Pierce Steak with fork to enable marinated to penetrate meat

    during marinating.


    3-  In resealable plastic bag pour in Lucero’s Traditional Balsamic

    Vinegar and Lucero Favoloso Olive Oil.


    4-  Blend Extra Virgin Olive Oil, set aside. Remove one garlic clove

    from bulb and peel, removing all outer skin from clove.


    5-  Mince clove with knife or garlic press, add to balsamic vinegar

    and olive oil mixture.


    6-  Add freshly ground black pepper and coarse sea salt to

    marinade mixture. Seal bag and mix all ingredients together by

    moving liquid around bag.


    5-  Submerge sirloin steaks ,completely coat in marinade.

    Place in refrigerator,for 4-6 hours. Turn bag every two hours to

    evenly flavor meat.


    6-  Broil, grill or pan fry steaks- Rare-Internal Temperature 120

    to 130 degrees F  ( 5 to 6 minutes per 1" steak ) or

    med rare- Internal Temp130 to 135 degrees F. 

    ( 6 to 8 minutes)


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


    From the Lucero Kitchen



  • Lucero BBQ Country Ribs

    September 4, 2011




    Serves: 6
    Prep Time: 10 min.
    Cooking Time: 1hr, Total Time: 1hr. 10 min.


    3 ½ lbs. pork spareribs

    2 (18 ounce) bottles barbeque sauce

    1 onion, quartered

    ½ cupLucero Blackberry Red Balsamic Vinegar

    ½ cup Little Thief Tequila Jalapeno Kiss Mustard

    1 tsp. salt

    1 tsp.  ground black pepper




    1-  Place spareribs in a large stock pot with barbeque sauce,


    Lucero Blackberry Red Balsamic Vinegar,

    Little Thief Tequila Jalapeno Kiss Mustard

    salt and pepper. Pour in enough water to cover  spareribs

    and stir mixture to incorporate ingredients.


    2-  Bring to a low boil, and cook for approximately 40



    Preheat grill for high heat.


    3-  Lightly oil grate with Lucero’s Miller's Blend Olive Oil


    4-  Remove spareribs from the stock pot, and place on a

    preheated grill. Use the barbeque sauce in saucepan to

    baste ribs while cooking.


    5-  Grill ribs, basting and turning frequently to avoid burning,

    for 20 minutes, or until nicely browned.



    Enjoy with your favorite BBQ side dishes.




  • Garlic Pork Tenderloin

    July 18, 2011



    1 pound pork tenderloin

    2 tsp garlic powder

    1 Tbsp Lucero Garlic Infused Olive Oil

    2 Tbsp Lucero Little Thief Sweet Garlic Mustard

    1 tsp salt

    1 Tbsp fresh parsley



    Preheat the oven to 350 F.


    1-  Sprinkle the salt and garlic powder over the tenderloin.


    2-  Drizzle Lucero Garlic Infused  Olive Oil over the top. Sprinkle

    the parsley down themiddle.


    3- Spread the Little thief Garlic Mustard over the top. Place

    on ungreased cookie sheet and bake at 350F for 25 minutes.


    4-  Turn the heat down to 300F and keep baking until

    it’s done (about 20 minutes).




  • Quick Meyer Lemon Cupcakes

    July 8, 2011

    Sometimes you just need something tasty AND super easy.


    1-  Follow a white cake mix instructions but substiute the oil



    Lucero Meyer & Eureka Lemon Olive Oil


     Lucero Lemon Infused Olive Oil


    Lucero Mandarin Orange Olive Oil


    2-  Add lemon zest to cake mixture, lemon juice to replace

    some of the water,

    Homemade Lemon Buttercream Frosting


    1-  Mix confectioner's sugar in a bowl with a few drops

    of Lucero Lemon White Balsamic and enough

    soft  butter to form a creamy frosting for your cupcakes!



    TA-DAH quick deliciousness!!



  • Chocolate Mousse Vegan Style

    May 12, 2011


     Wow!....Does life get any better than this?




    1 box     12oz Silken soft tofu, drained

    1  cup    Guittard semisweet chocolate chips

    4  Tbs    thick coconut cream skimmed from full fat coconut


    3 Tbs.    Lucero Raspberry Red Balsamic Vinegar




    1-  Puree tofu in blender until smooth


    2-  Melt chocolate in double boiler or in the microwave, remove

    from heat and mix in balsamic vinegar a little at a time


    3-  Add chocolate to tofu, blend thoroughly, pour into individual

    bowls, chill



    * You can use vegan chocolate

    * You can top with:

    -fresh berries and mint

    -chocolate shavings

    -dairy-free whipped topping

    -cookie crumbles


    Brought to you by our “Foodie Specialist”:


    Elizabeth Caban, North Bay Made




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