Skip to content

Cart

Your cart is empty

Rosemary and Garlic Roasted Leg of Lamb

Servings: 8 One of the tastiest things to ever come out of our kitchen. Amazing. Balance with a little Ojai Jalapeno jelly if you like for some sweetness and a bit of heat instead of traditional mi...

Read more

Scallops and Leeks with Pernod

Servings: 4 Author: Jim Kirkley and Chef James This is a dish that should be served on special occasions and with no apology, that it is calorie laden. Ingredients: 1 quart, bay scallops (Sea scal...

Read more

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...

Read more

Five Spice Pork and Asparagus

Servings: 4 Ingredients: 3 tablespoons soy sauce 1/2 teaspoon five spice 1 tablespoon corn starch 1 1/2 cups chicken broth 2 cloves garlic, chopped 1/2 lb pork tenderloin, cut in thin strips 1 lb ...

Read more

Gin Cocktail with Kaffir Lime and Ginger Vinegar

Servings: 1 Ingredients: 2 ounces, gin 1 ounce, orange juice 1/2 ounce, il Fustino Kaffir Lime and Ginger Vinegar soda water Lime wedge – for garnish Directions: Add the gin, orange juice and Kaf...

Read more

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,...

Read more

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...

Read more

Ancho Vinegar Pickled Red Onions

Ingredients: 1/2 cup, il Fustino Head Ancho vinegar 4 bay leaves 1/2 teaspoon, salt 1/2 cup, water 12 black peppercorns 1 medium, red onion – halved and sliced thin 1 jalapeño chile – stemmed, see...

Read more

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...

Read more

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...

Read more

Chili Lime Corn on the Cob

Servings: 4Author: Jim Kirkley Ingredients: 4 ears, corn – in husk 3 tablespoons, unsalted butter – at room temperature 1 tablespoon, lime juice 1 teaspoon, chili powder 1/4 teaspoon, granulated g...

Read more

Chocolate Crepe with Jam

Servings: 8 Williams-Sonoma Kitchen Ingredients: 2 cups, milk 2 eggs 3 tablespoons, unsalted butter, melted 1 1/2 cups, all-purpose flour 1/3 cup, unsweetened cocoa powder 1 cup, sugar 1/2 teaspoo...

Read more