Recipes

Provencal Olives with Lemon and Oregano

Servings: 4 Author: Laura S. Kirkley Ingredients: 2 cups, Picholine Olives (8 to 10 ounces) zest of half a lemon 1/4 cup, white wine vinegar 1/2 cup, il Fustino Mission EVOO 1 tablespoon, fresh le...

Rich Rib-Eye Steak with Herb Butter and Charred Peppers

Servings: 4 Author: Revised by Chef James R. Kirkley, IV Ingredients: 1 bone-in double-cut rib-eye steak (about 2 1/2 inches thick; about 2 1/2 pounds), trimmed of excess fat 1, 0.7-ounce package ...

Spice-Roasted Almonds

Servings: 12Tasty, low-calorie and easy to make Ingredients: 1 pound, raw almonds 1 tablespoon, chili powder 1 tablespoon, il Fustino EVOO 1 teaspoon, kosher salt 1 teaspoon, cumin powder 1/2 teas...

Spinach, Apricot and Ricotta Hasselback Chicken

Ingredients: 2 boneless skinless chicken breasts 2 cups, spinach- loosely packed 4 ounces, ricotta cheese 2 tbsp, il Fustino Apricot Balsamic 1 1/2 tsp, dried oregano 1 1/2 tsp, dried thyme 1 tsp,...

Fish with Tomatoes, Olive and Capers

Ingredients: 1 tablespoon, il Fustino Arbequina EVOO 2 medium, cod fillets 1 small, onion – diced 1/2 cup, white wine 2 cans, diced tomato 1/2 cup, pitted black olives – halved 2 tablespoons, cape...

Frittata

A great way to use left-over spaghetti. You may add green onion, bacon, ham, zucchini, anything else you have laying around the fridge.Ingredients: 1/2 pound, left-over spaghetti or linguine 1 tab...

Fusion Pasta

This is a fusion of Spanish and Italian flavors. Common to both are the capers and olives. The corn is unique to Mexican cooking, but it blends well with the pasta. The pine nuts and the corn add a...

Garlicky Braised Brussel Sprouts

Servings: 4 Ingredients: 1 pound, Fresh Brussel Sprouts – halved lengthwise 6 cloves, Garlic – finely chopped 2 tablespoons, Butter 1 tablespoon, il Fustino extra virgin olive oil 1/2 cup, vegetab...

Grilled Cheese Curds and Bacon Sandwiches

Servings: 4 Author: Chef James R. Kirkley, IV Ingredients: 1/2 cube, beef bouillon 1/4 cup, mayonnaise 2 teaspoons, Siracha salt and freshly ground pepper 1 tablespoon, il Fustino Mission EVOO 1 m...

Turkey Breast Poached in Olive Oil

Servings: 6 Author: Chef James R. Kirkley, IV Ingredients: 1, turkey breast (4 to 6 pounds) 2 cups, il Fustino Mission EVOO salt and pepper to taste 8 medium, carrots (optional) – peeled and cut i...

Tuscan Sausage and Bean Soup

Servings: 6Author: Laura S. Kirkley This is our Super Bowl soup, we have been making it since 1985. Ingredients: 1 pound, italian sausage – skined and cut into 1-inch slices 1 tablespoon, il Fusti...

Vegetarian Pasta

Servings: 4Author: Jody Kirkley The eggplant takes the place of meat in this recipe. Try it, you’ll like it. Ingredients: 1 pound, angel hair nests 1 medium, eggplant – peeled and diced into 1/2 ...