Recipes

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...

Senate Bean Soup

Servings: 4 Author: Revisions by: Chef James R. Kirkley, IV This simple soup has been served to legislators at the U.S. Senate Restaurant in Washington, D.C., since the early 1900s. The authentic v...

Peas Pulao

Servings: 4 A classic Indian dish using whole spices. Ingredients: 1 cup, Basmati rice – rinsed 2 cups, water 1 teaspoon, salt 2 teaspoons, il Fustino Mission Reserve EVOO 1 teaspoon, cumin seeds ...