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.

Ingredients:

• 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)

Preparation:

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.

Pasta Salad

This simple pasta recipe is great as a side dish for meals at home or a certain hit when you bring it to BBQs and picnics, a nice variation to traditional macaroni salad.  The Lucini olive oil and artisinal vinaigrette are a healthier alternative to the usual mayonnaise-based dressings and add a lot more flavor to the dish.  Just about any fresh vegetable works well here, so add or substitute your favorites.  I find using about 1.5 – 2 cups of fresh veggies per pound of pasta works best.    I have added pesto, sun-dried tomatoes, broccoli, onions, pineapple, roasted peppers, finely diced carrots and celery, eggs, cooked mushrooms, corn, leftover greens and even cubed turkey, ham and Spam in the past.

Ingredients:

Use any vegetables you like

• 1 LB      Pasta (fresh or dried)
• 2 TB     Lucini Tuscan Basil Olive Oil (Robust Garlic works as well)
• 1/4 C    Lucini Delicate Cucumber & Shallot Vinaigrette
• 1/4 tsp  Salt
• 1/4 tsp  Black Pepper (fresh, ground)
• 1/4 C     Roasted Red pepper (chopped small)
• 1 C          Peas (fresh, shelled or frozen)
• 3             Scallions, (chopped small)
• 1/4 C     Olives (chopped, black, red or green)
• 1/4 C     Lucini Organic Parmiggiano Reggiano

Preparation:

Cook pasta according to directions until al dente.

Drain pasta well and coat with salt, pepper, olive oil and cucumber vinaigrette until well distributed.  Add vegetables and stir well.  Refrgerate for at least 1 hour (I find overnight is best).  Bring salad up to room temperature, top with grated parmesan and serve.

Bloody Mary recipe

Just in time for Fathers’ Day, here is a tasty Bloody Mary recipe.  I love the new Lucini Infused olive oils and have been working on creative ways to get more of them into my belly.  Here, three of the infuseds mix with tomatoes and a bit of horseradish, salt and pepper to create my favorite Bloody.  I think the drink stands up fine without the worcestershire sauce and celery salt, but in my testing most people preferred the drink with those traditional ingredients, so they are included below.

A lot of places, including the King Cole Bar in midtown NYC, claim to be the ‘birthplace’ of the Bloody Mary, but it is more likely that the drink developed over time rather than in a single birth.  What began as a simple vodka and tomato juice added different ingredients until the tasty beverage we know today was achieved.

I was worried that the olive oil would separate in the drink, but the emulsification held and the drinks look great!

This Bloody Mary is best enjoyed outdoors ...

Ingredients:
2 C     Lucini organic tuscan plum tomatoes
1 TB  Lucini chili infused extra virgin olive oil
1 tsp  Lucini basil infused extra virgin olive oil
1 tsp  Lucini lemon infused extra virgin olive oil
2 jiggers ice-cold vodka (two large shots, not the little 1oz)
Dash of worcestershire sauce
Ground black pepper (to taste)
Horseradish (to taste)
Celery Salt  (to taste)
Cayenne pepper (to taste)
Sea Salt (to taste)

Preparation:
Combine the tomatoes, oils, vodka, worcestershire sauce and black pepper into blender and puree.   Stir in the horseradish and celery salt, to taste.  Mix together well the celery salt, cayenne and sea salt mixture in a small bowl or plate. Dip the glass rims into water and then the salt/spice mixture.  Fill the glasses with good quality ice.   Add the Bloody Mary mixture.   Garnish generously (see below).

Garnishes:
Celery stalk
Pickled Green Beans
Pickled Asparagus
Basil (leaves and stalk)
Cerignola Olives (all 3 colors)
Crab Leg
Oyster
Bocconcini
Pepperoncini
Special Pickles (Homemade, Guss’, McClure’s…)
Anchovy
Bay Leaf
Shrimp
Scallion
Pickled or fresh carrot
Lemon Wedge

Collard Greens recipe

Collard greens are one of my favorite dark leafy green foods to cook.  There are many different ways to prepare them, from traditional to creative.  Most people seem to think of them as an overcooked or over sweetened mess, but if prepared correctly, they are actually full of nutritious goodness and are an excellent source of, among other things, calcium, lutein and vitamin K.  This recipe reflects my preference for smoked turkey wings, but I have included ham substitutions.  For a vegan/vegetarian version, I  have replaced the turkey with a chipotle pepper during cooking and a splash of garlic or basil infused olive oil before serving.

The finished product!

Ingredients:

• 2 C         Water (Or mushroom stock if not using meat)
• 1/2 LB  Smoked Turkey Wings or Neck (you can also use a ham hock or 1/2 LB of pork ham scraps)
• 1 LB       Collard Greens
• 2 TB       Lucini Extra Virgin Olive Oil
• 1/2 tsp  Salt
• 1/2 tsp  Black Pepper (fresh ground)
• 1/2 tsp  Hot Pepper (dried, crushed)
• 1 tsp      Honey
• 1 tsp      Lucini Pinot Grigio Vinegar (use only an exceptionally smooth, mellow vinegar like Lucini or skip)

Preparation:

In a large pot, bring the water to boil over high heat.  Add smoked turkey, reduce the heat and simmer, covered, for 1 hour.

While the turkey is cooking, clean the collard greens well until all the dirt and grit has been removed.  Chop into large pieces.

Add the collards, olive oil, salt, black pepper, hot pepper, honey and vinegar to the pot. Return to a boil, then reduce the heat immediately and simmer covered for 30 minutes longer.  Chop the turkey meat and add it to the collards. All four of Lucini Infused Extra Virgin Olive Oils, particularly the Chili, are excellent finishes for this dish.

Mango & Quinoa Salad

This is an incredible easy and very tasty quinoa recipe.  Quinoa is a high protein food and the proteins we get in quinoa also include fiber, carbs, and phytochemicals that protect against disease.  The mango adds a bright flavor, along with healthful vitamins and minerals, including: Potassium and Vitamins C, A and B6.  Grind some flax seeds, throw them in and you will add considerable omega-3, without inflammation promoting omega-6 acids!

Ingredients:

• 1 C          Quinoa
• 2 C          Water
• 1/4 tsp  Salt
• 1              Mango, chopped
• 1/2 C      Cucumber, chopped small
• 2 TB        Flax Seeds, ground (optional)
• 3 TB        Pumpkin Seeds, roasted
• 3 TB        Extra Virgin Olive Oil
• 1 tsp       Turmeric
• 1 tsp       Curry Powder
• Black Pepper, ground
• 1              Lime, juiced
• 1 TB        Pinot Grigio Italian Wine Vinegar
• 2 TB        Cilantro, chopped

Preparation:

Wash the quinoa and then toast in a small dry saucepan over medium heat, stirring often, until it crackles and becomes aromatic, about 4-5 minutes.  Boil the toasted quinoa in salted water for 10 minutes, then let the quinoa sit until it absorbs all the water.  Fluff with a fork and let it cool to room temperature.

Peel the mango and cut into cubes.   Dice the cucumber, and add to mango along with the flax and roasted pumpkin seeds.

Mix the lime juice and vinegar with the curry powder, turmeric, salt and pepper.  Emulsify the olive oil into the dressing and then add the cilantro and stir well.

Add the cooled quinoa to the mango mixture, pour the dressing over the salad, and mix well until well distributed.

Scrambled Egg ‘Bruschetta’

This is is a simple recipe for children to help Mom (or another adult) prepare for Mother’s Day (or any other time).   They will feel like they are finishing up a special treat when they spoon the egg – ricotta mixture onto the toasted bread!  Removing 2 of the yolks provides the start for homemade mayonnaise and also cuts down the cholesterol in this dish significantly.  If you happen to have some extra tomato confit,  cherry tomato chutney or even tasty tomato sauce lying around, it can be spooned onto the bruschetta before the eggs.  Finish with a touch of Lucini Tuscan Basil Extra Virgin Olive Oil and dig in!

Ingredients:

• 2              Eggs
• 2              Egg whites
• 1 TB        Red Onion, chopped fine
• 1/4 tsp  Turmeric
• 1/4 tsp  Salt
• freshly ground Black Pepper
• 2 TB       Lucini Premium Select Extra Virgin Olive Oil
• 1 1/2 C  soft Ricotta Cheese
• 1/4 C     Lucini 3-Year Organic Parmigiano Reggiano
• 8              Baguette slices (1/2 inch thick, preferably whole grain)
• Lucini Tuscan Basil Extra Virgin Olive Oil

Preparation:

Toast (or grill, if so inclined) your baguette slices and then brushed with a small amount of olive oil.  Whisk together the eggs, onions, turmeric and salt in medium bowl until well combined.  Pour the olive oil to a nonstick skillet and heat for 1 minute at your medium setting.  Add the egg mixture and stir constantly until the eggs  are mostly cooked through, but a bit runny in parts – about 2 minutes.   Remove the eggs from heat, mix in the ricotta and stir just until incorporated, but the ricotta remains distinct.

Plate your toasts and spoon the egg – ricotta combination on top.   Grate the parmesan cheese onto the egg and season with more salt and freshly ground pepper.

Olive Oil Poached Trout

This is one of the simplest recipes I know and it really shows off the flavor of a great Extra Virgin Olive Oil and fresh Trout.  Because the olive oil is only heated to 115º for a short period of time, the tocopherols and other healthful agents in the oil are not damaged, so I strain the remain oil, mix it with Lucini Savory Fig Balsamico, and have a great dipping sauce for bread.

Be careful in choosing your pan for this dish – it should be large enough so the fillets to fit and you will be able to get your spatula in and remove the fillets comfortably.  However, you do not want too much room, as the fillets must be fully submerged in the oil.  This accounts for the range (1 to 2 cups) in the amount of oil used.  For poaching to work correctly, the oil must completely cover the other ingredients in the pan.  Arctic Char works as a replacement for the trout.

Ingredients:

• 1 LB    fresh Trout (filleted, cut into 4 pieces)
• 1-2 C  LUC Premium Select Extra Virgin Olive Oil
• 1/2     small Carrot (use 6  1/8 inch thick slices)
• 1          small Shallot, diced
• 4         Thyme sprigs (single ‘branches’ of Thyme, not multiple branched ‘trees’)
• 4         small Bay Leaves
• Salt, ground or crushed fine
• Pepper, ground fine
• 1/4    Lemon

Preparation:

Place the remaining olive oil in to a small pot and add the carrot, shallot, thyme and bay leaves.   Place a thermometer in the oil and heat to 115º.  Trim the trout fillets and submerge them in the oil carefully, so the trout does not rest on the other ingredients.  Poach for 7-8 minutes until the fish is just firm to touch.  Remove the fish and pat dry.  Season your fillets with salt and pepper, drizzle each with 1/2 tsp of the poaching oil and fresh lemon juice.  That’s it; you’re ready to serve!

I like to serve this dish with something green – a nice salad, braised celery and escarole are all great options.  Supremes of blood orange with a drizzle of Basil-Infused or Lemon-Infused Extra Virgin also look wonderful on the plate.

Simple Enchilada Sauce

This recipe makes the sauce for the Enchilada recipe above.  It is a great way to expand your Lucini sauce recipe repertoire beyond Italian cuisine.  I toast whole cumin seeds and then grind them, but pre-ground cumin works in a pinch.  Pre-ground spices tend to lose their potency quickly and often include fillers, so I highly recommend using fresh or whole spices whenever possible.

Ingredients:

• 1 TB         Lucini Premium Select Extra Virgin Olive Oil
  

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• 1               Red Onion, minced
• 1/2 tsp    Salt
• 1/2 tsp    ground Pepper
• 3 TB        Chili Powder
• 3 cloves  Garlic cloves, minced
• 2 tsp        Cumin, ground
• 1 tsp        Oregano (fresh, minced or dried, crushed)
• 2 C           Lucini Spicy Tuscan Tomato Sauce
• 1/4 C      Water

Procedure

Heat the oil in a skillet over medium heat until shimmering.  Add the onion and salt and cook until softened, about 5 minutes.  Stir in the chili powder, garlic, cumin, and oregano.  Cook until fragrant, about 15 seconds.  Stir in the tomato sauce and water.  Bring to a simmer and cook until slightly thickened, about 5 minutes.  Season with salt and pepper to taste.

Sardine and Sun-dried Tomato Pasta

I have been reading a lot lately about the health benefits of sardines and trying to work them (and similar fish such as mackerel) into my cooking repertoire.  This recipe utilizes sun-dried tomatoes; their sweetness stands up well to the oils (omega-3!) and saltiness of the fish.  If you do not have any vegetable or poultry stock available try orange juice for a fresh citrus twist.

Ingredients:

• 8 oz        dried Pasta (i use fusili or penne, but choose your favorite)
• 2 TB        Lucini Premium Select Extra Virgin Olive Oil
• 1               small red Onion, chopped
• 2 TB        Garlic, minced fine
• 3 TB        Pine Nuts (or Flax Seeds)
• 1 can       Sardines in olive oil (3.75 oz), chopped large
• 1/2 C      Vegetable Stock (Chicken Stock will also work)
• 1              dried Chili pepper, crushed
• 1/4 tsp  Black Pepper, ground
• 1/2 tsp  dried Oregano
• 1/4 C      Sun-Dried Tomatoes (dried or olive oil-packed)
• 1/3 C      Lucini Organic 3 Year • Parmigiano Reggiano

Preparation:

Boil a large pot of well salted water.

As the pasta is reaching boil, heat the olive oil in a large skillet or pan over medium heat. Add the onion, and cook for 3-4 minutes until translucent, then add the garlic and pine nuts; cook for two more minutes.

Add pasta to the boiling water and cook until almost tender (‘al dente’).

Stir in the stock, chili pepper and oregano.  Bring to a boil and reduce stock by a half.  Add the sardines and sun-dried tomatoes and when they heat through, reduce heat to low, and simmer until the pasta is  ready.

When the pasta is ready, drain well and add it to the sardines.  Turn the heat off and mix well in the pan.  Let stand for 2 minutes to absorb the flavors of the sauce.  Add the parmesan and mix again.  Divide onto serving plates, and top with more grated Parmesan cheese, if so desired.

Black Bean, Mango and Lentil Salad

This recipe is very simple, healthy and flavorful, a spin on ubiquitous Three Bean Salad.  There is room to have a lot of fun with substitutions here:  any cooked lentils can be used – for example green, black beluga or red.  Papaya or melon will work instead of mango, scallions substitute for red onion, and garbanzo, adzuki or kidney beans can replace the black beans.  I have also thrown in cucumber, corn, parsley and bulgur.  It is a fun salad to bring to picnics or social meals – just refrigerate for 20 minutes and the salad will get back to room temperature on your travels.  Double the recipe and you will have a nice side dish for your lunch the following day!

Ingredients:

• 1/2  C     Mango, chopped
• 1  C         canned Black beans, rinsed and drained
• 1/2  C     Red Bell Pepper
• 1/2 C      cooked lentils
• 1               Jalapeño pepper, seeded and chopped fine
• 1/4 C      Red Onion, chopped fine
• 2 TB        fresh Cilantro, chopped fine
• 2 TB        Lime Juice, fresh squeezed
• 2 TB        Orange Juice, fresh squeezed or purchased
• 1/2  tsp  Salt
• 2 TB        Lucini Garlic – Infused Extra Virgin Olive Oil
  
  

Preparation:  Mix ingredients well in serving bowl.  Chill for 20 minutes and then bring to room temperature for 10 minutes before serving.