Lucero Blog

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  • Fresh Raspberry Summer Salad

    May 12, 2011

    Perfect during your local fresh farmer's market season.


    Yield: 2 servings


    2 large handfuls of green leaf lettuce or spinach

    1 large fresh peach or nectarine

    1 cup ripe raspberries

    ½ cup goat cheese

    ½ cup walnuts or pecans

    Lucero Med Intensity  Extra Virgin Olive Oil

    Lucero  Flavored Balsamic Vinegar




    Split all ingredients into two bowls,drizzle with your choice

    Lucero Extra Virgin Olive Oil.


    Oil, our favorite is Lucero Ascolano Extra Virgin Olive Oil with

    Lucero Traditional  Red Balsamic Vinegar.


    Don't forget theLucero Meyer And Eureka Lemon Olive Oil

    with Lucero Raspberry Red Balsamic Vinegar



    Taste Note: Ascolano is Lucero Yellow Green Label-Med




  • Grilled Watermelon Salad

    May 12, 2011

    Grilled Watermelon Salad

    (One of Grandpa Pete's Favorites!)



    1 medium size watermelon

    1/3 c. and 3 Tbsp. Lucero Extra Virgin Olive Oil

    4 c. of arugula

    ¼ c. goat cheese

    2 Tbsp. Lucero Traditional Balsamic Vinegar




    1-  Cut watermelon into half-inch squares. Rub with 1/3 c. olive oil

    and  grill until lightly caramelized.


    2-  Toss arugula, goat cheese, balsamic vinegar and remaining

    olive oil with caramelized watermelon or layer arugula with

    the melon slices.


    Serve chilled or warm.




  • Asparagus Gruyere Tart

    May 12, 2011



    Serves: 4, Prep Time: 15 minutes,

    Total Time: 45 minutes


    · flour, for working with the dough and surface

    · 1 sheet frozen store bought puff pastry

    · 2 cups Gruyere cheese, grated

    · 1 ½ pounds medium asparagus

    · 1 Tbsp Lucero Basil Infused Olive Oil

    · sea salt and freshly ground coarse black pepper



    Preheat oven to 400°F


    1-  On a flat,  floured surface, roll the puff  pastry into a 16-by

    -10 inch rectangle. Trim off uneven edges to shape a rectangle.


    2-  Transfer puff pastry to a baking sheet. Lightly score pastry

    dough with a knife 1 inch from edges to outline a rectangle.

    With a fork, pierce dough inside the rectangle outline at ½

    inch intervals. Bake pastry dough until golden brown, about 15



    3-   Remove pastry shell from oven, sprinkle with grated Gruyere.

    Trim the bottoms of asparagus spears to fit horizontally across

    pastry shell. Place asparagus in a single layer over cheese.


    4-   Brush  pastry shell and asparagus with

    Lucero Basil Infused Olive Oil


    5-  Bake until asparagus is tender, 25 to 30 minutes.




  • The Best Chocolate Chip Olive Oil Cookies

    April 6, 2011



    This recipe was developed in the Edible Shasta-Butte “test kitchen”

    in honor of our best  local ingredients.  Thanks Earl!




    Makes about 4 dozen


    3 ounces good dark chocolate

    ¾ cup  Lucero Deluxe Chocolate Olive Oil

    1 cup firmly packed brown sugar

    ½ cup granulated sugar

    2 eggs

    1 tsp. vanilla

    1 ¼ cups whole wheat flour

    1 tsp. baking soda

    1 tsp. cinnamon

    ½ tsp. salt

    3 cups rolled oats

    ¾ cup chopped walnuts



    Preheat oven to 350°F.


    1-  Lightly hammer the chocolate into large chunks. (This is most

    easily done with the chocolate still in the bar wrapper) Set aside.

    Beat together olive oil and sugars until creamy.


    2-  Add eggs and vanilla; beat well.


    3-  In a separate bowl, combine flour, baking soda, cinnamon, and

    salt, and then add to the olive oil mixture, stirring well. Stir in the

    oats along with the chocolate chunks and chopped walnuts.


    4-  Drop by rounded spoonfuls onto an ungreased cookie sheet.

    Bake 8-10 minutes or until golden brown


    Cool 1 minute on cookie sheet and then remove to a rack. Enjoy

    one while they're still hot!




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