September Newsletter Recipes

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Autumn Wild Rice Salad with Pumpkin Spice Vinaigrette

  • 2 ½ cups, cooked wild rice (We used one package from Whole Foods)
  • 1 cup, pecans (coarsely chopped)
  • 3 cups, kale (torn and stems removed)
  • ¾ cup, dried cranberries
  • ¾ cup, pepitas (salted)
  • ¼ cup, il Fustino Lucca Extra Virgin Olive Oil
  • ½ cup, applesauce (unsweetened)
  • 1 tbsp, il Fustino Pumpkin Spice Balsamic
  • ½ tbsp, maple syrup

 

Preheat oven to 350 degrees Fahrenheit.

Prepare a baking sheet by lining with aluminum foil. Spread the chopped pecan pieces onto the baking sheet.

Bake pecans for 9 minutes stirring half way through to avoid burning. Set aside to cool.

Heat 1 teaspoon of il Fustino Lucca Extra Virgin Olive Oil over medium high heat. Add kale and sauté for 2 minutes. Set aside to cool.

In a mixing bowl combine wild rice, cranberries, pepitas, baked pecans and sautéed kale.

To make the dressing add the il Fustino Lucca Extra Virgin Olive Oil, applesauce, il Fustino Pumpkin Spice Balsamic and maple syrup to a blender and blend until combined.

Serve the salad with 1-2 tablespoons of the dressing drizzled over the top.

 

*Tip: Add a cup of cubed rotisserie chicken to make a full meal.

 

Butternut Squash Bruschetta Canape

 

Preheat oven to 425 degrees Fahrenheit.

Toss the butternut squash and apples with 2 tablespoons of il Fustino Lucca Extra Virgin Olive Oil, ground cinnamon and salt.

Spread over a baking sheet and bake for 15 minutes.

While the butternut squash mixture is baking prepare the baguette.

Slice the baguette into ½ inch slices and spread out on a foil-lined baking sheet.

Drizzle baguette slices with the remaining 2 tablespoons of il Fustino Lucca Extra Virgin Olive Oil.

Bake baguette slices for 5 minutes or until golden brown around the edges.

While baguette is toasting prepare the cream cheese mixture by mixing 1 tablespoon of il Fustino Pumpkin Spice Balsamic with the cream cheese.

Remove the butternut squash mixture from the oven and drizzle with the remaining pumpkin spice balsamic.

Build the canapes by spreading the cream cheese mixture over each baguette slice and scoop a spoonful of the butternut squash on top.

Serve immediately and enjoy!

 

Fig and Rosemary Olive Oil Brownies

  • 4 tbsp, sugar
  • 4 tbsp, brown sugar
  • 3/4 cup, milk
  • 5 ½ tbsp, il Fustino Rosemary Olive Oil
  • 2/3 cup, cocoa powder
  • 2/3 cup, all-purpose flour
  • ¼ tsp, salt
  • ¼ tsp, baking powder
  • 3 ½ tsp, cornstarch
  • 2 fresh figs
  • A hefty pinch of flaky sea salt

  

Preheat oven to 325 degrees Fahrenheit.

Grease and flour 8 inch round spring form pan and set aside.

In a mixing bowl combine the sugar, brown sugar, milk and il Fustino Rosemary Olive Oil. Stir until a thick paste forms. Set aside.

In another mixing bowl combine the cocoa powder, all-purpose flour, salt, baking powder and cornstarch.

Slowly mix dry ingredients into the sugar mixture.

Pour batter into the spring form pan.

Gently slice the figs and lay over the top of the batter.

Bake for 16 minutes. The brownie will look fudgy when you take it out of the oven but allow to cool to firm up.

Sprinkle with a pinch of flaky sea salt.

Let cool completely and enjoy!


 

 

September Newsletter Recipes
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