- 1 LB Asparagus (fresh)
- 2 Eggs
- .5 C Milk (whole or 2% – use high quality milk as it is a key ingredient)
- 2 TB Lucini Organic Stravvechio Parmigiano Reggiano
- 2 TB Lucini Extra Virgin Olive Oil (plus enough to oil your small pan)
- Salt (to taste)
- Nutmeg (just a pinch)
- Breadcrumbs to line the pan
Wash the asparagus spears and trim away the fibrous white section at the bottom with a peeler, then boil in lightly salted water for about 10 minutes, or until they soften but retain some crispness. Remove them to a plate, and, as soon as they’re cool enough to handle cut them into inch-long lengths, setting the tips aside.
Preheat your oven to 375. Liberally oil a small pan and then coat the insides with the breadcrumbs.
Beat the milk, eggs, nutmeg, oil and grated cheese in a bowl. Pour the mixture into the pan and add the asparagus stalks (they’ll float). Bake the mixture for about 10 minutes, then add the tips, sprinkling them over the top, and bake for another 20 minutes, or until it has firmed up throughout. Cool in the pan and then serve warm.
Posted in heathy diet, recipes, seasonal
Tagged appetizer, asparagus, Easter, flan, italian cooking, recipe, spring, Tortino, vegetables, vegetarian
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 simple recipe creates an adaptable vinaigrette that tastes great on salads, steamed vegetables, grains and even steak or chicken breast!
1/3 C Lucini Fig Infused Balsamic
1 tsp fresh Garlic, minced
1 tsp Salt
1/4 tsp Black pepper
1/2 tsp Lemon Peel, grated fine
1/2 C Lucini Basil – Infused Extra Virgin
In a bowl, whisk together fig balsamic, garlic, salt and black pepper. Add garlic and lemon peel and stir.
Slowly drizzle in the olive oil (VERY slowly at first) while whisking constantly to emulsifiy. If you have time, refrigerate until serving; this seems to make the flavor more consistent throughout the vinaigrette.
Posted in heathy diet, new products, olive oil, recipes
Tagged balsamic, balsamic vinaigrette, healthy diet, infused oil, lettuce, lucini, marinade, mediterranean diet, olive oil, quick recipe, quinoq, recipe, Salad, salad dressing, sauce, tocopherols, vegan, vegetables, vegetarian, vinaigrette, vinegar