Recipes

Grilled Prosciutto Wrapped Shrimp and Arugula Salad with Pickled Onions and Balsamic Vinegar

Adapted from a recipe by Guy Fieri by BJ (Barbara) Johnson TrialIngredients: For the shrimp: 3/4 cup, dry white wine 3 cloves, garlic – minced 1/2 teaspoon, red pepper flakes 1/2 lemon – juiced 1/...

Chicken Paillard with Arugula Salad

  Ingredients: CHICKEN PAILLARD 4 boneless skinless chicken breasts – sliced or pounded 1/4′′ thick 1 cup, all-purpose flour 4 large, eggs – whipped slightly with a splash of milk 2 cups, panko br...

Barbecue Chicken

Servings: 8Properly done barbecue chicken needs to be done in three steps: brining and marinating, applying a rub, low and slow cooking with a hot finish. Barbecue sauce is optional and should alwa...

Beef Rouladen

Servings: 6 Author: Laura Kirkley Serve meat with mashed potatoes (Spatzle, potatoe dumplings or boiled potato), sauce and red cabbage. Ingredients: 6 slices, top round steak (about 1.5 pounds) 1 ...

Warm Caprese Salad

Servings: 4 Ingredients: 2 pints, cherry tomatoes 4 sprigs, thyme 4 cloves, garlic – smashed 1/4 cup, il Fustino Arbequina EVOO salt 8 ounces, mozzarella – torn into pieces flaky salt sourdough br...

Mozzarella in Carrozza

Servings: 4 Ingredients: 3, eggs 1 clove, garlic salt and pepper 1 cup, panko bread crumbs 8, slices of white sandwich bread – crusts removed 1 lb, mozzarella – (make sure it is low moisture) il F...

Nectarine & Burrata Salad

Ingredients: 3, medium nectarines 8 ounces, burrata 3 ounces, proscuitto 1 bunch, basil leaves 3 tbsp, il Fustino Peach White Balsamic Vinegar 3 tbsp, il Fustino Miller’s Reserve Lucca Extra Virgi...

Roasted Vegetable Sandwich

Ingredients: 1, small eggplant 1, zucchini 1, red bell pepper 1/4 cup, il Fustino Miller’s Reserve Lucca Extra Virgin Olive Oil salt and pepper 1, jar basil pesto provolone 2, ciabatta rolls – Our...

Fig Balsamic Chicken

Servings: 4 Recipe inspired by Sara Moulton Ingredients: 1 1/2 pounds, chicken thighs – skin in and bone in Kosher salt and fresh ground black pepper 2 tablespoons, il Fustino EVOO 1 medium, onion...

Halibut in Roasted Red Pepper Sauce

Servings: 4 Author: Paulette Lambert Serve over Lemon Barley Risotto drizzled with the Red Pepper Sauce. Ingredients: FOR THE PEPPER SAUCE: 4 red bell peppers 4 shallots – minced 2 teaspoons, gar...

Balsamic Marinated Flank Steak

Servings: 8 A Balsamic Vinaigrette doubles as a marinade during a 24-hour soak, steak picks up enormous flavor. Ingredients: 2 cloves, garlic – sliced 1 tablespoon, rosemary leaves 1 tablespoon, d...

Caprese Skewers

Servings: 5 Ingredients: 20 cherry tomatoes – halved 1 fresh buffalo mozzarella – cut in 1/2′′ cubes to make 40 cubes 1 bunch, fresh basil leaves – torn in half sea salt fresh ground black pepper ...