Directions
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Directions
Saute fish in butter for 3-4 minutes. Remove fish and add sweet onion, and mushrooms Add 1/4 C of EVOO and add zucchini. Saute for 1 minute. Add fish, skin side down and cover for 10-14 minutes to reach 135-140 degrees. Remove fish, zucchini and mushrooms and cover with foil. Add lemon juice and reduce braising liquid. Add salt and pepper to taste. Spoon over fish and sprinkle with chopped parsley and Lemon Balsamic.
Directions:
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.
Directions:
Place all ingredients in a large mixing bowl. In a small container with a lid, mix ingredients for dressing. Attach lid to container and shake vigorously. Add desired amount to salad and toss. Recipe from Lucero Olive Oil
Directions:
Cupcakes: Mix wet ingredients. Sift together dry ingredients in a separate bowl, then combine together. Bake at 350 degrees for 16 minutes. Croquant: Mix sugar and water in pan. Cook to 300 degrees or until golden then add rosemary. Spread thin on oiled sheet pan, let cool and break into small pieces. Frosting: Mix ingredients until smooth, and ice cooled cupcakes, garnish with rosemary croquant. Enjoy! Recipe from Lucero Olive Oil
Directions:
Preheat the oven to 375 degrees F. In large bowl, stir together the apples, brown sugar, granulated sugar, flour, salt, lemon juice and White Lemon Balsamic Vinegar. 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. Fold over the edges of each crust so that it 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. 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! Recipe from Lucero Olive Oil |
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