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.
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.
Posted in heathy diet, recipes, seasonal
Tagged antioxidant, cancer prevention, easy recipe, fall, food, high holy day, holiday, mediterranean diet, omega-3, passover, pomegranate, recipe, Rosh Hashana, rosh hashanah, Salad, savory, spinach, tocopherols, vegan, vegetarian, vinaigrette, vinegar, walnut
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.
Use any vegetables you like
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.
Posted in heathy diet, olive oil, recipes
Tagged balsamic, bbq, cooking, macaroni, olive oil, pasta, picnic, recipe, Salad, side dish, tocopherols, vegan, vegetarian
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 ...
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)
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).
Pickled Green Beans
Basil (leaves and stalk)
Cerignola Olives (all 3 colors)
Special Pickles (Homemade, Guss’, McClure’s…)
Pickled or fresh carrot
Posted in olive oil, recipes
Tagged bloody mary, cocktail, directions, drink, food, garnish, mixed drink, omega-3, recipe, spicy, tocopherols, tomato
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!
- 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)
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.
Posted in heathy diet, recipes
Tagged collard greens, dark leafy greens, folate, greens, ham, heart disease, infused oil, lutein, manganese, potassium, recipe, side dish, simple, smoked turkey, southern, tocopherols, tryptophan, vegan, vegetables, vegetarian, vitamin a, vitamin c, vitamin k
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!
- 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
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.
Posted in heathy diet, recipes
Tagged flax seeds, Grain, healthy diet, mango, mediterranean diet, omega-3, omega-6, Quinoa, recipe, Salad, side dish, tocopherols, turmeric, vegan, vegetarian, whole grain
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!
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.
Posted in heathy diet, olive oil, recipes
Tagged breakfast, brunch, bruschetta, cooking, egg, healthy diet, holiday, mother's day, mother's day brunch, olive oil, parmigiano, parmigiano reggiano, parmigiano regianno, recipe, ricotta, scrambled eggs, tocopherols
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.
- 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
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.
Posted in heathy diet, olive oil, recipes
Tagged balsamic, cooking, fillet, fish, healthy diet, healthy living, olive oil, poached, recipe, savory, seafood, tocopherols, trout