Roast Potato Wedges

Ingredients:

• 2 LB        Potatoes (I prefer Russet, cut into 1/2″ -wide wedges)
• 2 TB        Lucini Extra Virgin Olive Oil
• 1/2 tsp  Salt (sea or kosher)
• 1/4 tsp  Black Pepper (fres,h ground)
• 1/2 tsp  Smoked Paprika
• 1/4 tsp  Turmeric
• 2 TB        Lucini Garlic-Infused Extra Virgin Olive Oil
• 2 TB        Flour (sifted)
• 1 C           Milk
• 1 C         Lucini Organic Stravecchio Parmigiano Reggiano
• 3 TB        Scallion
• 1/4 tsp  Hot Sauce or dry Cayenne Pepper (optional)

Preparation:

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.

Roasted Beets

Ingredients:

• 4             Beets  (unpeeled, medium-sized – about the size of a tennis ball)
• 2 TB       Lucini Extra Virgin Olive Oil
• 2 tsp      Lucini Balsamic Vinegar
• 1 tsp      Orange Juice (optional)
• 1/2 tsp  Salt

Preparation:

Peel the beets, chop the tops off and remove the tail-like root end of the beet and discard.  Cut each beet into eight sections (or halve small beets), as you would cut an apple for pie.  Put the beets on a baking sheet.

Emulsify the vinegar and orange juice in the olive oil.  Add the salt and stir.  Drizzle one half of this mixture over the beets to coat well.  Roast until they are soft and well caramelized (40-60 minutes, depending on the size of the beets).

Toss the beets gently with the remainder of the olive oil mixture before serving.  Season to taste with vinegar, salt and freshly ground black pepper.  Garnish with fresh herbs and/or onion for color, if so desired (i use mint parsley, thyme, chives, scallions, red onion or chervil – whatever I have on hand).

Mashed Potatoes with Olive Oil

I came up with this recipe after wondering whether one could make tasty mashed potatoes with out dairy.  The obvious fill in was olive oil and using the best infused oils gives you an amazing dish – one that will pleasantly surprise your Thanksgiving guests.

Ingredients:

• 2 LB    Potatoes (cleaned well, unpeeled, Yukon Gold, Red Bliss or Russet)
• 2          Garlic cloves (minced)
• 1/2 C  Lucini Extra Virgin Olive Oil
• 2 tsp   Kosher Salt (sea salt will also work)
• 1/4 tsp  Paprika (sweet, smoked, pimenton or esplette)
• 1/4 tsp  Black Pepper (fresh, ground)
• 1/8 tsp  Turmeric (optional)
• 1 tsp    Lucini Pinot Grigio White Wine Vinegar
• 2 tsp    Lemon Juice (fresh, orange juice is better than bottled lemon)
• 2 TB     Lucini Garlic-Infused Extra Virgin Olive Oil
• 1 TB     Lucini Basil-Infused Extra Virgin Olive Oil
• 1 TB     Chives or Scallions (optional)

Preparation:

Cut your potatoes into even, large chunks (2 inches is optimal) and boil in salted water until they are just cooked through (12-20 minutes).  Strain under cool water to stop the cooking process.

Meanwhile, in 1/4 C olive oil, cook the garlic on medium-low heat until it just turns golden (3-6 minutes).  Pour this mixture into a bowl.  Add the salt, paprika, turmeric, black pepper, lemon juice, vinegar and remaining olive oils.   Whisk until well mixed.

Mash your potatoes (if you use a food mill, etc., process the potatoes now) and then add to your serving bowl. Add the olive oil mixture and stir until well distributed.  For some color, top with chives or scallions.

Grilled Leeks

Ingredients:

• 2 C       Leeks (chopped into 1-inch discs)
• 1/4 C  Lucini Extra Virgin Olive Oil
• 1 TB    Lucini Gran Riserva Balsamic
• 1 tsp   Smoked Paprika
• 1 tsp   Salt
• 1/2 tsp Black Pepper (fresh, ground)
• 1 TB    Lucini Basil-Infused Extra Virgin Olive Oil
• 1 TB    Lemon Juice (fresh, squeezed – orange juice will also work)

Preparation:

Cut off the bottom end and top, rough green stalks , then remove the external layer of skin from the leeks.  Cut into even 1-inch discs and then soak in a large bowl of cold water for 15 minutes to remove any sediment.  Rinse the leeks in strainer or colander, then place in another large bowl.  Add the olive oil, vinegar, paprika, salt and pepper and marinate for 10 minutes.  Heat your grill pan outside on a grill or on your stovetop until the pan is fully heated (10 minutes outside, 5 inside).  Add the leek discs to the pan, flat-side down.  Cook on medium-high for 6 minutes until the leeks are browned.  Turn and cook for five more minutes on the other flat side.  Remove the leeks and place back to the marinade bowl.  Add the basil-infused olive oil and lemon juice, toss, and serve.

Roasted Brussels Sprouts & Pancetta

If you prep everything before hand ( I do it the night before), you can complete this entire recipe while your turkey is resting.  That way, you can serve the dish hot and the smell of the sprouts wafts through the air  and mixes with that wonderful turkey aroma!  I also make the stuffing the day before and then cook in the oven with the Brussels Sprouts – just start the stuffing 10 minutes before the veggies.

Ingredients:

• 3 TB       Lucini Extra Virgin Olive Oil
• 1/4 LB  Pancetta, (1/2 inch slice, chopped small – bacon works as a substitute)
• 1              Onion (medium, thinly sliced)
• 1 LB       Brussels sprouts, trimmed and halved
• Salt
• Black Pepper (fresh, ground)
• 1 TB       Lucini Lemon-Infused Extra Virgin Olive Oil (1 tsp fresh lemon juice + 1 TB olive oil works in a pinch, but its not the same)
• 1 TB       Lucini Basil-Infused Extra Virgin Olive Oil
• 2 TB       Lucini Fig-Infused Balsamic Vinegar (1 TB chopped fig + 1 TB balsamic substitutes, if necessary)
• 1/4 C     Lucini Organic Parmigiano-Reggiano (grated large, optional)

Preparation:

Preheat oven to 400 degrees F.  Heat oil over medium heat in a skillet or oven-safe pan.  Add the pancetta and cook until golden brown and just crisp.  Remove the pancetta to a plate lined with paper towels and remove any access oil.  Add the onion to the pan and cook until soft.  Add the Brussels Sprouts and toss to combine, then season with salt and pepper and roast in the oven until the sprouts are cooked through and golden brown (about 15-20 minutes).  Remove the vegetables from the oven and stir in the infused oils and fig balsamic.  Top with the reserved pancetta and parmigiano-reggiano before serving.

Oyster Casserole

Ingredients:

30-36   Oysters (fresh, shucked, 30-36, depending on size)
2 TB      Lucini Extra Virgin Olive Oil
1/4 C     Scallions (sliced thin)
1/4 C     Parsley (chopped)
1 TB       Lucini Lemon Infused Extra Virgin Olive Oil
1/2 tsp  Black Pepper (fresh, ground)
2 tsp      Lucini 10-Year Gran Riserva Balsamic Vinegar
1 C           Light Cream
1 C           Milk
1/8 tsp  Cayenne
1 C           Cracker Crumbs (crushed coarse, i use saltines)
Smoked Paprika for dusting

Preparation:

Preheat oven to 400°F.  Spread olive oil evenly over the bottom of a 2-quart baking dish.

Whisk together the eggs, cream, milk, lemon oil, scallions, parsley, and black pepper in a medium bowl.   Gently stir in the oysters and crushed crackers.

Pour into baking dish and bake until the custard is set and top is golden, 20 to 30 minutes.

Roasted Broccoli

Broccoli has more vitamin C than an orange and as much calcium as a glass of milk.  Just one medium spear has three times more fiber than a slice of wheat bran bread.  And broccoli is one of the richest sources of vitamin A in the produce section.  Broccoli is also rich in isothiocyanates — chemicals shown to stimulate the body’s production of its own cancer-fighting substances – “phase two enzymes.”

This simple recipe will have even broccoli-haters reaching for a second helping – it is so much tastier than boiled broccoli!

Ingredients:

• 1 head Broccoli
• 1 TB  Lucini Extra Virgin Olive Oil
• 1 TB  Lucini Garlic Infused Olive Oil (the Chili works equally well)
• 2 TB  Lucini Organic Parmigiano Reggiano (grated coarsely)
• Salt
• Black Pepper (fresh, ground)

Preparation:

Preheat oven to 450°F.  Using a peeler, remove the tough outer layer of the broccoli stalks.  Cut the broccoli lengthwise keeping the stalk and broccoli florets intact.  Drizzle with olive oil and season with salt and pepper, to taste. Toss to coat and roast until nicely caramelized, about 15 minutes.  Remove the broccoli from the oven, turn pieces over and then drizzle the garlic infused oil and parmesan over the broccoli. Roast until the broccoli begins to brown and the parmesan melts, about 6 minutes longer.  Season to taste with salt and pepper.  Serve immediately.

Couscous with Dried Fruit

Similar to rice, couscous is as versatile as the dish it is served with or can be easily spiced to suit any recipe.  This couscous recipe makes a great side dish for chicken and fish dishes and also works well as a base for vegetarian stews and other entrees.  I use a wide variety of dried fruits, including: raisins, cranberries, apricots, prunes and figs.

Couscous is a great source of protein, fiber, niacin, selenium, and B vitamins.  It is made by rolling and shaping moistened semolina wheat and then coating it with finely ground wheat flour.  Once coated, the wheat is formed into small finished pellets of couscous and sieved.

Ingredients:

• 2 C      Chicken or vegetable stock
• 1 C      Couscous
• 1/4 C  Dried Fruit (chopped small)
• 1 TB    Lucini Extra Virgin Olive Oil
• 1 TB    Lucini Fig Infused Balsamic Vinegar
• Salt
• Black Pepper (fresh, ground)

Preparation:

Bring the stock to a boil in a small saucepan.  Add the dried fruit and couscous.  Cover the pan tightly with a lid, remove from the heat, and allow to sit for 5 minutes.  Add the olive oil and vinegar and stir well with a fork – couscous should be light and fluffy, not gummy.  Season with salt and pepper, to taste.

Braised Red Cabbage

Ingredients:

• 1             Red Cabbage (outer leaves and core removed, chopped coarsely)
• 2 TB       Lucini Extra Virgin Olive Oil
• Salt
• Black Pepper (fresh, ground)
• 1              Onion (sweet, sliced thin)
• 2              Apples (sweet, chopped coarsely)
• 1/4 tsp  Allspice (ground)
• 2 tsp       Fennel Seeds
• 1/2 C     Lucini Cherry Infused Balsamic Vinegar
• 1/4 LB   Bacon (smoked, high quality, cut into thin strips, optional – can substitute 2 tsp Smoked Paprika)

Preparation:

Pour the olive oil into a saucepan, heat on medium high, then add the bacon (or smoked paprika) and fennel seeds.  Cook until golden then add the onion and continue to cook, with the lid on, for a few more minutes until golden and sticky.  Add the apple, followed by the cabbage chunks, salt and pepper and the vinegar.  Stir everything together well.  Put the lid back on and continue to cook on a low heat for an hour, checking and stirring every so often.

• 1 red cabbage, sliced 1/4 inches thick
• Salt and freshly ground black pepper
• 1/2 red onion, sliced
• 2 sweet apples, quartered and sliced thin
• 6 allspice berries, lightly crushed, wrapped in cheesecloth and tied
• 1/3 cup red wine
• 1/3 cup red wine vinegar
• 1/4 cup molasses or cane syrup (the cane syrup is lighter in color)

Fried Green Tomatoes

Fried green tomatoes are a great way to show off the deep flavor of Lucini olive oils.  The last time I made them I was in North Carolina, so I added a tablespoon of Cheerwine to the milk and found that the tomatoes had an added sweetness that balanced well with the salted crust.  I have seen many recipes recommend avoiding olive oil for frying, but it actually makes the best frying oil.  When heated, olive oil is actually a very stable fat, working well at frying temperatures, in part due to the plentiful anti-oxidizing agents such as phenols and vitamin E.  Its high smoking point (over 400º F) is safely above the ideal temperature for frying food (350º F).

Ingredients:

• 2 C          Lucini Extra Virgin Olive Oil
• 4              Green Tomatoes (sliced 3/8 to 1/2 inch thick)
• 1 C           Milk
• 1 TB        Cheerwine (LUC Cherry if you’re not in the Carolinas)
• 1 C           Flour
• 1/2 tsp  Salt
• 1/2 tsp  Ground Pepper
• 1 C           Corn meal
• 1 tsp       Smoked Paprika
• 1/2 tsp  Salt
• 1/2 tsp  Ground Pepper
• 2              Eggs (beaten lightly)

Preparation:

In a small bowl, mix the milk and cherry vinegar.  In another, combine the flour with 1/2 tsp  salt and pepper.  Mix the corn meal, paprika, 1/2 tsp salt and pepper in a third bowl, and the beat the eggs well in a fourth.

Heat the olive oil in a large skillet over medium heat.  Dip each tomato slice in the milk to coat, then in the flour mixture. Dip the floured tomato slice into the egg, and then into the corn meal and make sure the slice is completely coated. Place the coated tomato slices in the hot oil, and fry until golden brown on each side, about 3 to 5 minutes per side.