Recipes

Zucchini Ribbon Quiche

Servings: 6 Author: Laura Kirkley Ingredients: 2 medium, zucchini 3 tablespoons, il Fustino EVOO 1 medium, onion – diced 1/2 teaspoon, thyme leaves – chopped clove, garlic – minced 4 medium, eggs ...

Zuppa di Ceci

Servings: 4 Author: James R. Kirkley, III Delicious and simple this soup can be made in minutes and can be a meal in itself. Ingredients: 2 cans, garbanzo beans 4 cups, chicken broth or vegetable ...

Zuppa di Lenticchie

Servings: 4 Author: Laura S. Kirkley A hearty soup, best served on a cold day and best eaten watching football. Ingredients: 1/4 cup, il Fustino Extra Virgin Olive Oil 1 large, onion – diced 2 rib...

Artichoke Pate

Servings: 8 Ingredients: 1 14 oz can, artichoke hearts packed in water – drained 1/2 cup, mayonnaise 1/2 clove, garlic – coarsely chopped 1/2 cup, parmesan cheese – finely grated 1 tablespoon, fre...

Apple Tart

Servings: 6 Rustic French farmhouse style tart is easy as pie Ingredients: 2 pounds, medium cooking apples – peeled, quartered and cored 1 tablespoon, lemon juice 1/4 cup, superfine sugar 4 tables...

Australian Potato Salad

Servings: 4 Author: Revised: Chef James R, Kirkley, IV For a creamy and light potato salad recipe, do as the Austrians do: Ditch the mayo and look to the soup pot. Ingredients: 2 pounds, Yukon Gol...

Bacon-wrapped Green Bean Bundles

Servings: 6 Ingredients: 1 pound, fresh French Green Beans (Haricot Verts) il Fustino Mission EVOO 6 cloves, garlic – coarsely chopped Kosher salt & freshly ground pepper 3/4 pound, quality ba...

Balsamic-Glazed Beets with Pecans

Ingredients: 4 cups, peeled golden beet wedges (1-inch thick/about 3 beets) 3 tbsp, il Fustino Peach White Balsamic Vinegar 1 tbsp, water 1 tbsp, butter pinch of salt pinch of pepper 3 tbsp, toast...

Gremolata

Servings: Makes 1/3 cup Ingredients: 1 small bunch of Italian parsley 1 clove, garlic 2 lemons Directions: Prepare your ingredients: wash and dry your parsley and lemons and remove the papery ski...

ZonZon Butter Chicken

Servings: 4 Ingredients: 3 tbsps, il Fustino EVOO 1 pound, boneless skinless chicken breast- cubed 1/2, white onion- chopped 4 cloves, garlic- minced 2 tsp, lemon juice 1/2 tbsp, ground ginger 1 t...

Harissa Roasted Chickpeas

Servings: 4 Ingredients: 1 can, chickpeas- 12 ounces 1 tbsp, il Fustino Koroneiki Blend EVOO 2 tbsp, Villa Jerada Harissa Sauce salt and pepper- to taste Directions: Preheat oven to 450 degrees F...

French Cured Olives with Lavender and Herbes de Provence

Servings: 4 Herbs de Provence typically includes; basil, fennel seed, marjoram, thyme, rosemary, sage, and summer savory. Ingredients: 2 cups olives, Nicoise, Kalamata, Arbequina, or a blend 1/2 c...