Tag Archives: vegan

New Potatoes with Parmesan Sauce

Ingredients:

  • 12 New Potatoes (small, unpeeled)
  • 1 TB  Lucini Extra Virgin Olive Oil
  • 1 TB  Flour
  • .5 C   Milk
  • .5 tsp Salt
  • .13 tsp  Nutmeg (optional; fresh, ground)
  • .25 C  Lucini Organic Stravecchio Parmigiano Reggiano (grated)

Preparation:

Cover the potatoes with water in a large saucepan, bring to a boil, cover, lower heat and simmer until tender, about 8-12 minutes.  Drain and keep warm.

In medium saucepan over medium-high heat, whisk the flour into the olive oil.  Whisk in milk, stirring constantly until thickened.  Season the sauce with salt and nutmeg.  Stir in cheese.  Pour sauce over potatoes and stir to coat.

Strawberries with Balsamic Vinegar

Ingredients:

  • 1 QT  Strawberries (fresh, stems removed and sliced)
  • 6 TB  Lucini Gran Riserva Balsamic Vinegar
  • 2 TB  Sugar
  • .25 tsp  Black Pepper (fresh, ground)

Preparation:

Toss the strawberries with vinegar, sugar and black pepper.  Serve immediately.

Piccalili

Ingredients:

  • 2 C Fresh Green Tomato (chopped small)
  • .5 C  Red Bell Pepper (chopped small)
  • .5 C  Green Bell Pepper (chopped small)
  • .75 C  Onion (chopped small)
  • 2 C   Cabbage (chopped small)
  • 1.5 TB Salt
  • 1 tsp Coriander (fresh, ground)
  • 1 tsp Black Pepper (fresh, ground)
  • 1 tsp Mustard Seed (yellow or black)
  • .13 tsp Allspice (fresh, ground)
  • .13 tsp Cinnamon (ground)
  • 1.5 C    Lucini Pinot Grigio Vinegar
  • .75 C    Brown Sugar

Preparation:

Combine the chopped vegetables with the salt and cover with hot water.  Refrigerate and let stand for 12 hours.

Drain the vegetables and softly press out all possible liquid.

Add the spices to combined vinegar and brown sugar and heat to a boil in a sauce pan.

Add vegetables and boil gently 30 minutes or until the mixture is reduced by one-half.

Refrigerate overnight.

Gentleman’s Relish

Ingredients:

Preparation:

Add the anchovies a mortar and pestle and pound to a paste.  Stir-in the spices and pepper then spoon the resultant paste into a large ramekin.  Add the olive oil and mix well.  Cover and chill then serve.

Mustard

Ingredients:

  • 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)

Preparation:

Combine all of the ingredients, making sure the solids are submerged in the liquids.  Allow to marinate overnight.

Blend well.  Ready to serve.

Ketchup

Ingredients:

  • 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

Description:

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.

Menestra (Bean Stew)

Ingredients:

  • 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)
  • Salt
  • Black Pepper (fresh, ground)

Preparation:

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.