Recipes

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...

Hearty Tomato Soup with Rosemary and Lemon

Servings: 4 Recipe courtesy of Giada De Laurentiis Ingredients: 2 tablespoons, il Fustino Mission EVOO 1 medium, onion – peeled and chopped 2 carrots – peeled and chopped 2 cloves, garlic – choppe...

Herb Crusted Pork Roast

Servings: 6 Ingredients: 1 tsp, ground mustard 1 tsp, kosher salt 1 tsp, freshly ground black pepper 1 bone-in pork loin roast 2 tbsp, il Fustino extra virgin olive oil  1/4 cup, il Fustino Italia...

Braised Chicken with Summer Tomatoes

Ingredients: 4 1/2 pounds, chicken kosher salt and freshly ground pepper to taste 2 tablespoons, extra virgin olive oil 1/2 cup, extra virgin olive oil 1 large, yellow onion – chopped 10 cloves, g...

Broccoli Rabe with Sausage over Polenta

Spicy Italian sausage and broccoli rabe simmer in a flavorful tomato sauce. Served over a mound of creamy polenta, they make a ravishing, rustic Italian meal for a cold winter’s night Ingredients: ...

Broccoli with Garlic Oil & Red Pepper Flakes

Ingredients: 3 pounds, broccoli 1/4 cup, il Fustino extra virgin olive oil 1/2 teaspoon, red pepper flakes 4 cloves, garlic – cut in half 2 teaspoons, kosher salt fresh ground black pepper Direct...

Buona Tavola's Linguine Alle Vongole Bianche

Author: Antonio VariaThis recipe was created by Antonio Varia, the chef and owner at Buona Tavola Ristoranti in Paso Robles and San Luis Obispo Ingredients: 2 pounds, linguine 4 pounds, small Mani...