Recipes

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...

3 More Ways to Use Apricot Balsamic

Spring Apricot Salad with Toasted Almonds Toss tomatoes, toasted almonds, and spring greens w/ il Fustino EVOO and il Fustino Apricot Balsamic, salt and pepper to taste. Sprinkle with Mozzarella ch...

Classic Grilled Vegetables

Servings: 6 Author: Chef James R. Kirkley, IV Great served hot off the grill, at room temperature, or cold.You can also grill: corn on the cob, leeks, Japanese eggplant and yellow squash. If you a...

Cucumber Balsamic Vinaigrette

Servings: 8This recipe is courtesy of Sam Edelman from the Santa Barbara Farmer’s Market. Ingredients: 1 medium, cucumber – peeled seeded and diced 1/2 cup, il Fustino Aged Balsamic Vinegar 1/3 cu...

Creamy Zucchini Basil Soup

Servings: 6 Author: Leslie (The Accidental Chef) Thomas Ingredients: 3 tablespoons, raw cashews – soaked in water at outset 2 pounds, green zucchini – chopped 1 large, Vidalia onion – chopped smal...

Honey Dijon Vinaigrette

Servings: 4 The classic blend of sweet and savory Ingredients: 1 cup, il Fustino Arbequina extra virgin olive oil 1/3 cup, il Fustino white balsamic vinegar 3 tablespoons, honey 2 cloves, garlic –...

Flat Iron Steak with Balsamic Vinegar

Servings: 4 Ingredients: 1 1/2 lbs flat iron steak 1 1/2 teaspoon garlic salt 1/2 teaspoon ground black pepper 1 1/2 tablespoons Santa Barbara Seasoning – Steakhouse Grill seasoning 1/2 cup il Fus...

Italian Sushi

Servings: 2 Author: James KirkleyA play on sushi using prosciutto for the nori and arborio rice instead of sushi rice. Ingredients: 2 cups, Arborio rice – rinsed 2 1/4 cups, water 1/4 cup, il Fust...

Caponata

Author: Jim Kirkley from original recipe by Leonardo Curti Mixed Vegetables marinated and sauteed topped with grilled Shrimp, Fish or Chicken. Serve warm or at room temperature. Top with a splash o...