- 1 Egg
- 1.5 TB Fresh Lemon Juice
- 1 tsp Mustard (Homemade or Dijon would be best)
- salt and pepper to taste
- 1 C Lucini Extra Virgin Olive Oil
Combine the first 3 ingredients in a blender. Slowly add the olive oil as the blender runs at a slow speed. Add olive oil until the mixture is fully emulsified.
- 4 TB Mustard Seed
- .25 C Lucini Pinot Grigio Vinegar
- .25 C White Wine
- .5 tsp Salt
- 1 TB Shallots (optional)
- 2 Allspice Berries (optional)
Combine all of the ingredients, making sure the solids are submerged in the liquids. Allow to marinate overnight.
Blend well. Ready to serve.
- 1.5 C Lucini Organic Whole Tomatoes
- .5 C Red Onion (chopped small)
- 2 TB Lucini Extra Virgin Olive Oil
- 1 TB Tomato Paste
- .33 C Dark Brown Sugar
- .25 C Lucini Pinot Grigio Vinegar
- .25 tsp Salt
Saute the onion in oil in a 4-quart heavy saucepan over moderate heat, stirring, until softened, 6-9 minutes. Add tomatoes, tomato paste, brown sugar, vinegar, and salt and simmer, uncovered, stirring occasionally, until very thick, about 1 hour (stir more frequently toward end of cooking to prevent scorching).
Purée the ketchup with a hand or regular blender until smooth (use caution when blending hot liquids). Allow to cool to room temperature then refrigerate. You can use it right away, but the flavors will improve if you allow to sit overnight.
- 12 Jalapeno Peppers (seeds and veins removed, halved lengthwise)
- 1 C Lucini Organic Parmigiano Reggiano
- 1 C Mozzarella cheese (grated, jack can substitute)
- 2 tsp Smoked Paprika
- 1/2 tsp Cayenne
- 1/4 tsp Turmeric
- 1/2 tsp Black Pepper (fresh, ground)
- 1 tsp Salt (sea or kosher)
- 1/4 tsp Cumin (ground, preferably fresh)
- 2 Eggs
- 1 TB Lucini Chili-Infused Extra Virgin Olive Oil
- 1 C Bread Crumbs (preferably homemade)
- 1/2 C All-purpose Flour
Preheat oven to 350 degrees F. Line a medium baking sheet with a Silpat or lightly grease it with olive oil.
In a medium bowl, mix together 1 tsp paprika, cayenne, parmesan and mozerella (or jack) cheeses. Stuff the jalapeño halves with this mixture. Whisk together 1 tsp paprika, 1/2 tsp salt, turmeric, eggs and chili oil in a small bowl. In another bowl, combine the bread crumbs, flour, 1 tsp paprika, 1/2 tsp salt and ground black pepper. Dip each stuffed jalapeño half into the egg and oil mixture, then roll in bread crumbs to coat.
Place the coated peppers, cut side up, on the prepared baking sheet and bake until the filling is just melting and the crust is dark gold/light brown, 25-30 minutes.
Adapted from Chez Panisse Vegetables
Boil a large pot of salted water. Saute the cauliflower and broccoli in olive oil in a large saute pan. When the cauliflower begins to soften, season with salt and pepper and add the onion. Saute over medium high heat until the vegetables are brown and tender. The cauliflower and broccoli should still be slightly crunchy and should not look steamed. Add the garlic and rosemary and remove from the heat, tossing and stirring so the garlic doesn’t burn; if it starts to brown, add a splash of water. Add the chili oil, vinegar and the pine nuts. Taste and correct the seasoning for salt, chili oil and vinegar. When the pasta is done, drain and add to the cauliflower, adding enough extra-virgin olive oil to coat the pasta thoroughly, then add the parsley and cheese, toss together and serve.
- 1/2 LB Beans (dry, soaked overnight – kidney, black, etc.)
- 2 TB Lucini Extra-Virgin Olive Oil
- 1/2 C Red Onion (chopped small)
- 1/4 C Garlic (fresh, minced)
- 1/2 C Lucini Organic Peeled Tomatoes
- ½ tsp Paprika (or achiote)
- 1 tsp Cumin (ground)
- 2 tsp Chili Powder
- 4 C Water
- 2 TB Cilantro (chopped leaves)
- Black Pepper (fresh, ground)
Heat the olive oil over medium heat in a large saucepan or pot. Add the diced onions and garlic and cook for 2-3 minutes, until you can smell the garlic. Add the tomatoes, paprika,ground cumin, chili powder, salt and pepper. Cook for another 5 minutes, stirring occasionally. Add the water and bring to a boil. Add the soaked beans (and enough to cover the beans) and simmer for about 2 hours, until all of the liquid has been reduced. Mix in the chopped cilantro.
Preheat your oven to 425F. Toss potatoes in a bowl with the oil, salt, pepper, paprika and turmeric. Place the potato wedges evenly on a lined baking pan (i use a Silpat) and bake for 25 minutes, then turn the potatoes and bake for 15-20 more minutes — until the potatoes are just browned.
For the sauce, heat the oil in medium saucepan. Add the flour and stir over medium heat for 30 seconds. Add the milk gradually and stir until thickened. Reduce the heat to low; stir in cheese, green onions and hot sauce or cayenne pepper (if using)/ Serve the potato wedges with the warm cheese sauce.
Posted in recipes
Tagged appetizer, easy, party, potato, potato wedges, recipe, roast potato, side dish, snack, super bowl, vegetarian