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Steak Fiorentina with Sautéed Spinach

3/26/2020

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Ingredients:
  • 3 pounds Ribeye
  • 3 Tbsp. mixed fresh herbs (e.g., oregano, rosemary, thyme), chopped
  • 2 Tbsp. salt, divided
  • 2 Tbsp. pepper, divided
  • 1/2 cup 30A Olive Oil Garlic Olive Oil, divided
  • 1 pound fresh spinach
  • 1-2 Tbsp. 30A Olive Oil Lemon Balsamic
Directions:
  1. Heat grill to high. Brush ribeye with about 1/4 cup Garlic Olive Oil. Rub in 1 tablespoon salt, 1 tablespoon pepper and fresh herbs. Grill steaks to desired doneness, 120-125 degrees for rare, 140-145 degrees for medium. Cover and let rest 10 minutes.
  2. Meanwhile, wash spinach and drain, leaving some moisture on the leaves. Coat a large skillet with remaining Garlic Olive Oil and heat to medium. Add spinach and cook just enough to wilt. Drizzle with Lemon Balsamic at time of serving. Season with remaining salt and pepper to taste.
  3. Slice steak across grain into 1/4 inch strips and serve over spinach.

Adapted from "In the Kitchen with Fustini's"
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Lemon Rosemary Olive Oil Cake

4/30/2019

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Ingredients
  • Cooking Spray
  • 2 Tablespoons all purpose flour
  • 3 cups all-purpose flour
  • 2 Teaspoons baking powder
  • 1/2 Teaspoon baking soda
  • 1/2 Teaspoon salt
  • 1.5 Cups granulated sugar
  • 1/2 Cup Rosemary Olive Oil
  • 1/2 Cup fat-free milk
  • 1/2 Teaspoons grated lemon rind
  • 1/4 Cup fresh lemon juice
  • 1/2 Teaspoon vanilla extract
  • 1/4 Teaspoon Lemon Balsamic
  • 3 Large eggs
  • 1 Cup powdered sugar
  • 1 Tablespoon Lemon Juice​
  • Optional: Fresh rosemary sprig
Directions
  • Preheat oven to 350 degrees. (If using glass reduce temperature by 25 degrees)
  • Coat a 10-inch tube pan with cooking spray; dust with 2 tablespoons flour.
  • Weigh or lightly spoon 13.5 ounces flour (about 3 cups) into dry measuring cups; level with a knife.
  • Combine flour and next 4 ingredients (through salt) in a large bowl.
  • Place granulated sugar and next 7 ingredients (through eggs) in a medium bowl; beat with mixer at low speed 2 minutes or until smooth.
  • Add to flour mixture; beat until blended.
  • Pour batter into prepared pan. Bake at 350 degrees for 30-35 minutes or until a toothpick inserted in center comes out clean.
  • Cool in pan for 15 minutes on a wire rack, and remove from pan.
  • Cool completely on a wire rack, and remove from pan.
  • Combine powdered sugar and 1 tablespoon lemon juice, stirring until smooth.
  • Drizzle sugar mixture over cake.
  • Garnish with rosemary sprig, if desired.
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Braised Fish with Vegetables

2/2/2017

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Ingredients:

  • Halibut or Swordfish (3/4 to 1" thick) 
  • 6 T butter
  • Sweet onion
  • Mushrooms, sliced
  • Garlic Mushroom Infused EVOO
  • Zucchini, sliced into rounds 
  • Lemon Juice from 1/2 a lemon
  • Lemon Balsamic Vinegar
  • Fresh, chopped parsley
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. 

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Baked Whole Trout

8/10/2016

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Ingredients:
  • 5 lb. cleaned trout
  • 4 garlic cloves, minced
  • 2 sprigs fresh rosemary
  • sea salt
  • ground pepper
  • 4 tbsp. California Hojiblanca Extra Virgin Olive Oil
  • 2 tbsp. Lemon White Balsamic Vinegar
  • 1 lemon sliced into rounds
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.
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Kale & Arugula Salad with Lemon Vinaigrette

3/11/2016

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Ingredients:
  • 4 cups tender baby kale
  • 4 cups arugula
  • 2 large sweet potatoes, cubed and roasted
  • Aged goat cheese, cubed
  • 1/3 cup toasted almonds, chopped
Dressing:

  • 1/3 cup Lemon White Balsamic Vinegar
  • 1/3 cup Georgia Blend Extra Virgin Olive Oil
  • 2 tablespoons Shallots, minced
  • 1 tablespoon Dijon Mustard
  • Salt and Pepper to taste
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
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Lemon Olive Oil Cupcakes with Lemon Balsamic Frosting

3/11/2016

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Ingredients:
 
Cake:
  • 3 eggs
  • 2 1/2 cups sugar
  • 1 1/2 cups Meyer Lemon Infused Olive Oil
  • 1 1/2 cups milk
  • 2 1/2 cups flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
Croquant:
  • 1 cup sugar
  • 1/4 cup water
  • 1 teaspoon rosemary

Icing:
  1. 2 cups powdered sugar
  2. 2 teaspoons vanilla extract
  3. 3 tablespoons White Lemon Balsamic Vinegar
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
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White Lemon Balsamic Flat Apple Pie

3/11/2016

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Ingredients:

  • 5 Granny Smith apples, peeled and sliced
  • 1/2 cup firmly packed brown sugar
  • 1/2 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon Himalayan Pink Sea Salt
  • 1 tablespoon of White Lemon Balsamic Vinegar
  • Juice of 1/2 lemon
  • 4 tablespoons butter
  • 1 box of rolled refrigerated pie crust​
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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  • home
  • oils
    • Flavored Olive Oils
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    • Dark Balsamics
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    • E-Gift Cards
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