For the vinaigrette, combine the first 4 ingredients in a bowl. Add the vinegar and salt and let stand for 10 minutes. Add the olive oil and season with pepper; mix well.
For the salad, cut the larger tomatoes into bite-size pieces. Combine the tomatoes in a salad bowl and toss to mix. Chill until serving time.
Add the vinaigrette to the tomato mixture and toss to mix well. Spoon onto serving plates and top with cucumber and basil.
Position rack to the middle position and preheat the oven to 350 degrees Fahrenheit. Generously oil and flour a 9-by-5-inch loaf pan.
In a medium bowl, whisk together both flours, baking soda, salt, cinnamon, nutmeg, and ginger.
In a large bowl, whisk together the pumpkin puree and olive oil until well combined. Add in the espresso powder and both sugars and whisk until combined. Whisk in the eggs, one at a time, until combined, and then the vanilla. Add in the water and mix until combined. Stir in the chopped chocolate.
Fold the dry ingredients into the wet ingredients, just until combined. Be careful not to over mix. Pour the batter into the prepared pan and smooth out the top. Bake until a toothpick can be inserted and come out clean, about 65 to 85 minutes. (mine took 80 minutes)
Transfer the loaf pan to a wire rack, and allow the cake to cool in the pan for about 15 minutes. Turn out the loaf onto the wire rack and cool completely.
The bread can be stored tightly wrapped at room temperature for up to 2 days, or frozen for 1 month.
Recipe from Lucero, Adapted from Portugese Girl Cooks.
Preheat grill to medium-high heat. Drizzle each cob of corn with 1 tablespoon of Hojiblanca Extra Virgin Olive Oil, and liberally sprinkle Lime 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.
Preheat oven to 400 degrees F.
Line baking pan with parchment paper, be sure to not cut the paper short so you can fully cover the fish.
Open the fish and scatter the garlic and rosemary evenly throughout the cavity.
Evenly place the lemon slices inside the cavity.
Drizzle the cavity with 2 tbsp. of Hojiblanca Extra Virgin Olive Oil and season with salt and pepper to taste.
Place the fish in the center of the parchment paper and pour Lemon White Balsamic Vinegar over and around the fish.
Drizzle the remaining Hojiblanca Extra Virgin Olive Oil over the top of the fish.
Cover the fish with the remaining parchment paper and bake for 30 minutes.
Open the fish and let rest for 15 minutes before serving.
recipe from Lucero Blog.