Recipes

Avgolemono (Greek Chicken and Lemon Soup)

Ingredients: 4 cans (14.5 oz.), chicken broth 2 cans (14.5 oz.), vegetable broth ground black pepper – to taste 1/2 teaspoon, oregano 3 tablespoons, il Fustino olive oil 2 large, eggs – separated ...

Bagna Cauda

Ingredients: 4 cloves, garlic – crushed 1 1/2 ounces, butter – melted 4 ounces, salted anchovies freshly ground black pepper 1 cup, extra virgin olive oil Directions: 1. Sauté the crushed garlic ...

Baked Asparagus

Ingredients: 1 pound, asparagus – washed and trimmed 3 garlic cloves – finely chopped 3 tablespoons, il Fustino extra virgin olive oil 3 tablespoons, water Directions: 1. Preheat the oven to 350 ...

Baked Eggplant with Eggs

Author: Perusing Waverly with modifications by Jody Kirkley This is the ultimate comfort food — not elaborate, but carefully prepared and perhaps reminiscent of a simple dish from childhood. It mak...

Basil Pesto

Ingredients: 2 cups, packed, fresh basil leaves – stems removed 4 cloves, garlic – peeled 1/2 cup, pine nuts – toasted 2/3 cup, il Fustino Arbequina EVOO – divided salt and freshly ground pepper, ...

Black Kale, Olio Nuovo and Pecorino Frisco Bruschetta

Servings: 4 This member of the kale family goes by myriad names including Tuscan kale, Tuscan cabbage, and Cavolo Nero. Cavolo nero is prized in soups such as the traditional Tuscan ribollita. Ingr...

Braised Fennel with Olive Oil, Lemon and Chile

While braising, the fennel absorbs the flavors of the olive oil, lemon and chile, and the anchovy adds a salty touch. Ingredients: 4 medium, heads of fennel 1 cup, extra virgin olive oil finely gr...

Cha-Cha Vinaigrette with Grilled Vegetables

Servings: 6 Pair this grilled vegetable dish with a fragrant, pear-scented Pinot Grigio. Inspired by Chef Curtis Stone, this hearty knife-and-fork salad serves big chunks of grilled vegetables with...

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...

Ham and Egg Bruschetta with Asparagus Spears

Servings: 6 A variation on Eggs Benedict with the addition of Asparagus Ingredients: Ciabatta bread – sliced into 1′′ wide strips 4 per serving, Jamon Serrano 5 per serving, Asparagus 1 per servin...

Harissa Baked Eggplant

Servings: 2 Meatless – actually vegan – this is a satisfying and tasty way to use eggplant in a beautiful presentation. Ingredients: 1 large, eggplant 3 tablespoons, il Fustino EVOO – divided 2 cl...

Hazelnut-Zucchini Salad

Servings: 4 If you’re a fan of the famous Alice Waters Fennel & Mushrooms Salad you’re going to love this recipe. Ingredients: 1/4 cup, hazelnuts 3 small, zucchini (3/4 pound) – very thinly sl...