Recipes

Japanese Horseradish Dressing

Servings: 2 Author: Modified by Laura S. Kirkley Japanese Horseradish is Wasabi, prepared horseradish may also be used in its place. Great on raw Edamame Ingredients: 1 1/2 tablespoons, sour cream...

Lemony Indian Green Beans

Servings: 4 Ingredients: 3/4 pound, green beans – trimmed and cut into 2 inch pieces 3 tablespoons, il Fustino Mission EVOO 2 tablespoons, ginger – peeled and grated 1 tablespoon, tri-doshic spice...

Balsamic and Herb Toasted Garbanzo Beans

Servings: 4 Ingredients: 1 can, garbanzo beans – rinsed and drained 1 tbsp, il Fustino Herb Medley 1 1/4 tbsp, il Fustino EVOO 2 tbsp, il Fustino California Balsamic 1/4 cup, parmesan cheese – fre...

Olive Oil Banana Bread

Servings: 10 Ingredients: 1 cup, sugar 1/2 cup, il Fustino Mission EVOO 2, eggs 3, bananas – very ripe 1 tbsp, whole milk 1 tsp, ground cinnamon 1/4 tsp, ground nutmeg 2 cups, all-purpose flour 1 ...

Pan Con Tomate

Servings: 2-4 Ingredients: 1 large, meat tomatoes – we used beefsteak kosher salt 1, ciabatta roll – The Baker’s Table ciabatta is our favorite! il Fustino Arbequina Extra Virgin Olive Oil Jacobse...

Easy Pasta Dinner

Servings: 2 Ingredients: 1/2 pound, ETTO Conchiglie Pasta 1/2 cup, water 1/2 packet, Cacciatora Spice Mix 1 jar, La Rustica Pomodoro Sauce 3 tbsp, il Fustino Organic Koroneiki EVOO Pecorino Romano...

Baked Brie with Caramelized Onions

Ingredients: 1/2 chopped, yellow onion 2 tbsp, il Fustino Olio Nuovo EVOO 1 large, round brie – about 15 ounces 4 tbsp, Ojai Habanero Apricot Jelly 1/3 cup, hazelnuts – chopped Directions: Carame...

Sauteed Chicken

Servings: 6 Author: Julia Child il Fustino Arbequina EVOO 1 chicken – cut up salt and pepper to taste Herbs (tarragon, thyme, sage, or Italian seasoning) 1 tablespoon, shallot – minced 3/4 cup, ch...

Savory Polenta with Roasted Butternut Squash

Servings: 4This can be prepared as a simple savory polenta, but for a real treat add roasted butternut squash and a drizzle of aged balsamic vinegar. Ingredients: 3 pounds, butternut squash – cut ...

Scalloped Tomatoes

Servings: 6 Ingredients: 8 medium, ripe tomatoes – thickly sliced 1/2 teaspoon, salt 1 tablespoon, il Fustino Aged Balsamic Vinegar 1 cup, fresh bread crumbs 1 large, garlic clove – minced 1 1/2 t...

Light Tri-Tip Steak with Mushrooms and Peppers

Servings: 4 Author: Revised by Chef James R. Kirkley, IV Ingredients: 1 cup, beef broth 4 tablespoons, il Fustino Arbequina EVOO 1 tablespoon, soy sauce 1 tablespoon, Worcestershire sauce 2 lemons...

Campfire Onions

Servings: 4 James and Jody invented this on a fishing trip in the Sierras. Necessity is the mother of invention. Ingredients:  2 large, onions – peeled and quartered 1 tablespoon, kosher salt 2 t...