Tag Archives: food

Green Beans

anvilGreen beans are often served at Rosh Hashanah.  The word for green beans in Aramaic is derived from the Hebrew word rubiyah – “to grow”, so green beans are said to bring growth in the new year.   I added cherry tomatoes, as they tend to be finishing their season when the new year arrives.  The tasty vinaigrette is what makes this dish stand out – the infused oil and vinegar are each out-of-this-world and combine to make a delightful sauce for the vegetables.  Makes a great side dish with this brisket recipe and spinach-pomegranate salad.


  • 2 LB    Green Beans (any stems removed)


  • 1 pint Cherry Tomatoes (stemmed, cleaned well)


  • 10       Basil leaves


  • 2 TB   Lucini Extra Virgin Olive Oil


  • Salt



Preheat oven to 250 degrees.  Emulsify the fig balsamic vinaigrette, garlic infused olive oil, mustard and 1/4 tsp salt (optional) to make a vinaigrette.

Place the basil leaves on the bottom of a baking dish and top each leaf with 2-3 tomatoes, a pinch of salt and 1/2 tsp olive oil.   Bake until the tomatoes are tender, but not collapsed, about 30-45 minutes.

Bring a large pot of water to boil and salt generously.  Cut the green beans in half, blanch them in the boiling water until tender, about 5 minutes.  Remove from pot and allow to cool.

When you are ready to serve the dish, heat 1 TB olive oil in a large frying pan then add the beans and saute, just until hot.  Plate the beans, remove the tomatoes from the baking pan with a slotted spoon and carefully place them atop the green beans.  Drizzle the vegetables with the vinaigrette and serve.


Spicy Chicken with Cucumber Sauce


On the grill

This simple recipe balances the tangy heat of the Lucini chili-infused olive oil with the creamy, delicate flavor of Lucini’s award-winning cucumber vinaigrette.  The fresh mint looks great and adds a wonderful aromatic dimension to the dish.  This preparation works equally well with grilled turkey breast – just double the amounts of the other ingredients and taste for salt and paprika after the turkey breast has cooled.


  • 4              Chicken Breasts (boneless, skinless)
  • 1 TB        Lucini Chili-Infused Extra Virgin Olive Oil
  • 1/2 tsp  Salt (sea salt is best)
  • 1/4 tsp  Black Pepper (fresh, ground)
  • 1/4 tsp  Smoked Paprika
  • 1/8 tsp  Turmeric (optional)
  • 3/4 C      Lucini Cucumber Vinaigrette
  • 6               Mint leaves (fresh, large, minced)
  • 1/2           Lime (cut into 4 wedges, optional)


Combine the chili-infused oil, salt, pepper, paprika and turmeric.  Coat the chicken with this sauce, cover and refrigerate for 1-2 hours.  In separate small bowl, combine the cucumber vinaigrette and mint, mix well and refrigerate until serving.  When ready to eat, grill or broil the chicken 6″ from heat for 4-5 minutes on each side until lightly browned and cooked through.  Serve with the cucumber/mint sauce and lime wedges (if using).

Spinach and Pomegranate Salad

This simple and colorful dish will look and taste great on your Rosh Hashanah table and matches well with these recipes for brisket and green beans.  The pomegranate, turmeric and olive oil provide a  powerful antioxidant combination.



  • 1/4 C     Lucini Pinot Noir Vinegar
  • 1              Onion (sweet, small, thinly sliced)
  • 1/4 tsp  Paprika (smoked or sweet, optional)
  • 1/4 tsp  Turmeric (optional)
  • 1/2 tsp  Sea Salt (kosher salt will work in a pinch)
  • 1/2 tsp  Black Pepper (fresh, ground)
  • 1/2 C      Lucini Extra Virgin Olive Oil
  • 3 TB        Lucini Garlic Infused Extra Virgin Olive Oil
  • 8 C           fresh Spinach (baby spinach or chopped large)
  • 1 C           Walnuts (chopped coarsely)
  • 1/2 C      Pomegranate seeds
  • 2              Eggs (hard boiled, sliced, optional)


In a small skillet over low heat, toast the walnuts until fragrant – 5-7 minutes.  Allow the walnuts to cool.

In a medium bowl, combine the vinegar, onion, paprika, turmeric, salt and pepper.  In a slow, steady stream, whisk in the oils until emulsified. Adjust the ingredients to fit your taste.

Coat the spinach with the vinaigrette, mixing well for even distribution.  Sprinkle with the toasted nuts and pomegranate seeds, then toss again, making sure the pomegranate and nuts don’t collect at the bottom of your bowl.  Garnish with the egg slices, if using.

Trinidadian Hot Sauce (Scotch Bonnet Peppers and Mango)

anvil Yesterday, some wonderful scotch bonnet peppers appeared at my farmers market.  When I got home, I realized there was no way i could eat 8 of them before they went bad, so I came up with this sauce to preserve their wonderful flavor.  It is based on Trinidadian sauces I have loved in the past.


  • 1        Mango (large, chopped)
  • 1-4    Scotch Bonnet Peppers  (Seeded)
  • 1        Onion (small, peeled, sliced thick)
  • 1        Garlic clove (1 TB)
  • 2 TB  Lucini Delicate Lemon Infused Olive Oil
  • 1 TB  Lemon zest
  • 1 C     Lucini Pinot Grigio Vinegar
  • 3/4 tsp  Allspice (fresh, ground)
  • 1/2 tsp  Turmeric (ground)
  • 1/8 tsp  Nutmeg (fresh, ground)
  • 1/2 tsp  Salt
  • 1 TB       prepared Mustard


Puree the mango, seeded Scotch Bonnet peppers, onion, garlic, zest, and olive oil in a food processor. Transfer to a medium saucepan and add the vinegar, turmeric, allspice, nutmeg, salt and mustard.  Simmer the mixture over very low heat for 15-20 minutes, stirring occasionally, until reduced and thick.  Store in a just sterilized jar or bottle.

1 Green Papaya, Peeled, Seeded and Roughly Chopped
10 Scotch Bonnet Peppers, Seeded
2 Onions, Quartered
3 Cloves Garlic
Rind of One Lime
1/2 c Lime Juice
1 1/2 c Malt Vinegar
1 t Salt
1/4 c Prepared Yellow Mustard

Corn Relish

The corn at my farmers market this summer has been outstanding and this is another great way to use this beautiful vegetable.




In a saucepan, bring the vinegar and sugar to a boil, stirring often to dissolve the sugar.  Simmer for 10 minutes, until mixture is reduced to 3/4 cup.  Reserve liquid in a bowl.  Heat the olive oil in the saucepan over medium heat.  Add the onion, jalapeño, paprika, turmeric and salt.  Cook, stirring, for about 2 minutes, until the jalapeño softens.   Add the corn and cook 3 minutes longer.  Add the vinegar mixture and the basil to the corn and simmer for 5 minutes.  Refrigerate for 20 minutes.  Remove from fridge, add the garlic oil and mix well.

Chocolate Chip, Almond and Olive Oil Cookies

This cookie recipe replaces butter with olive oil and they taste amazing!  Not that i have anything against butter – I just like to mix things up and with this recipe, you won’t be missing anything.



  • 1 C           all-purpose Flour
  • 1/2 tsp   Baking Powder
  • 1/2 tsp   Salt
  • 1/4 C      Lucini Extra Virgin Olive Oil
  • 2/3 C     Brown Sugar (high quality makes a big difference)
  • 1              Egg
  • 1/2 tsp  Vanilla
  • 1/2 C     Chocolate chips
  • 1/2 C     Chopped toasted almonds


Preheat oven to 350 degrees. Line baking sheets with foil, or silicone liners.  

In medium bowl whisk together the flour, baking powder, and salt; set aside.

In a large bowl, beat the olive oil and sugar with an electric mixer till creamy, about 3 minutes.  Beat in egg and vanilla until well blended, about 1 minute.

Stir in the flour mixture until just combined.  Stir in the chocolate chips and almonds until well distributed.  Drop by rounded tablespoons onto prepared cookies sheets, about 2 inches apart (makes 24 cookies).  Bake 12 to 15 minutes, until golden around the edges.

Remove from the oven and transfer the cookies onto wire racks to cool.

Chicken Chasseur – Hunter’s Chicken

This recipe is adapted from the first recipe I attempted from Julia Child’s Mastering the Art of French Cooking.  One of my “chores” at age 15 was cooking dinner for my family, so I went through all of the chicken recipes in the book.  This was one of my favorites and I still make it every once in awhile.  In the winter I like to use a variety of herbs (usually bay leaves,  sage, rosemary and thyme) – I find the aromas and flavor very comforting.



  • 2 TB Lucini Extra Virgin Olive Oil
  • 8        Chicken Thighs(remove fat and skin, about 2 pounds)
  • 1        Onion (medium, peeled and chopped, about 1 cup)
  • 1 TB  Flour
  • 1 C     dry White Wine
  • 1/2 jar Lucini Organic Plum Tomatoes
  • 5        Garlic cloves (peeled, finely chopped, about 1 tablespoon)
  • 20      Mushrooms (about 12 ounces)
  • 1 TB  Basil (fresh, chopped fine)
  • 1 tsp  Salt
  • 1/2 tsp  Black Pepper (freshly ground)


Heat the olive oil until it is hot in a large nonstick skillet.  Add the chicken thighs in one layer, and cook for 5 minutes on each side over medium-high heat.  Transfer the thighs to a large, sturdy saucepan, arranging them side by side in a single layer in the pan.  Add the onion to the drippings in the skillet and sauté for 30 seconds.  Add the flour, mix it in well, and cook for 30 seconds more.  Then mix in the wine and tomatoes.  Bring the mixture to a boil over medium heat and the transfer it into the saucepan containing the chicken.
Stir in the garlic, mushrooms, basil, salt, pepper and soy sauce.  Bring the mixture to a boil over high heat, stirring occasionally to prevent the chicken from scorching, then cover the pan, reduce the heat to low, and cook for 25 minutes.  Serve two thighs per person with some of the vegetables and sauce.

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