Recipes

Arugula & Apple Salad with Fig Dressing

Servings: 2 Ingredients: For the salad: 6 ounces, arugula 6 ounces, romaine – sliced 1/2 small, honey crisp apples – thinly sliced 1/4 cup, chopped walnuts 1/4 of a red onion – thinly sliced 1/3 c...

Marscapone Tart with Balsamic Marinated Fruit

Servings: 6-8 For the crust:1/3 cup, brown sugar2 cups, graham cracker crumbs1/4 cup + 1 tbsp, il Fustino Arbosano Olive OilFor the filling:8 ounces, Marscapone – softened to room temperature3 tbsp...

Fig Jam with Aged Balsamic

Ingredients: 1 pound, extra ripe figs- stems and bottoms removed 1/2 cup, water 1/2 tsp, dried thyme pinch of salt 4 tbsp, il Fustino Aged Balsamic Directions: To a medium-sized pot add the figs ...

Ribeye with Porcini Mushroom Rub

Ingredients: 2 tbsp, il Fustino Porcini Mushroom Rub 3 tbsp, sugar 2 tbsp, salt 2 tbsp, black pepper pinch of chili flakes il Fustino EVOO 2, Bone-in Rib-eye Steaks (1 pound each and 1 inch thick)...

Pumpkin Spice Vinaigrette

Ingredients: 1/4 cup, il Fustino Lucca Extra Virgin Olive Oil 1/3 cup, il Fustino pumpkin Spice Balsamic 1/4 cup, il Fustino Basil Olive Oil 2 garlic cloves 1⁄2 tsp, salt 1⁄2 tsp, pepper 1 date D...

Butternut Squash Bruschetta Canape

Ingredients: 2 cups, butternut squash (diced) 1 cup, apples (diced) 4 tbsp, il Fustino Lucca Extra Virgin Olive Oil 1⁄2 tsp, ground cinnamon 1 tsp, salt 1 cup, cream cheese 2 tbsp, il Fustino Pump...

Autumn Wild Rice Salad with Pumpkin Spice Vinaigrette

Ingredients: 2 1⁄2 cups, cooked wild rice (We used one package from Whole Foods) 1 cup, pecans (coarsely chopped) 3 cups, kale (torn and stems removed) 3⁄4 cup, dried cranberries 3⁄4 cup, pepitas ...

Tomato Confit

Ingredients: 1 pound, cherry tomatoes 3 cloves, garlic (minced) 10 sprigs, fresh thyme 2 teaspoons, sugar (coarse) 2 cups, il Fustino Santa Barbara Estate Blend EVOO 1 teaspoon, il Fustino Califor...

Summer Tomato Caprese Salad

Ingredients: 3 juicy, heirloom tomatoes 1 pound, mozzarella 1 bunch, basil (about 25 leaves) il Fustino Mission EVOO Your favorite il Fustino Balsamic Directions: Slice both the heirloom tomatoes...

Honey Ginger & Pineapple Mocktail

Recipe courtesy of Chef Robin Goldstein Ingredients: 1 cup, water 1 cup, pineapple chunks 1 bunch, mint 4 tablespoons, il Fustino Honey Ginger Balsamic sparkling water Directions: Place one cup o...

Cherve Stuffed Dates with Pistachios

Recipe courtesy of Chef Robin Goldstein Ingredients: 24 Medjool dates (or any large date)- pitted *can be substituted with figs* 1 small, log of fresh chevre- room temperature 24 pistachios, chopp...

Champagne Balsamic Braised Chicken

Servings: 2 Ingredients: 2, chicken leg quarters (bone-in thigh and leg connected – We purchased ours at Whole Foods) 1/2 tablespoon, kosher salt 1 tablespoon, il Fustino Mission EVOO 1/2, small y...