Recipe courtesy of Chef Robin Goldstein 1 tbsp, il Fustino EVOO 12 oyster mushrooms- trimmed and sliced thin 1/4 cup, white onion-chopped fine 1 tbsp, garlic- minced salt and pepper to taste 2 tbsp, white wine 1/2 cup, spinach- cooked and drained 1 tbsp, lemon zest 2 whole artichokes (pick 24 larger outer leaves for…
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Ringing in the cooler months with our first squash recipe (more to come). This recipe is perfect for spicing up a cozy night in or for wowing your friends and family at your next dinner party. And the best part, it’s so easy!
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You might think the only place to get a decadent dessert is at the bakery down the street. But this recipe can be achieved at home! The richness from the cocoa powder and fig is complimented by the herbaceous notes of our Rosemary Olive Oil.
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Trust us, this salad will be your new go to salad for the rest of the year. The best part is how easy it is to put together as it requires very little cooking. Great as a side salad or as a main. We tossed in cubed chicken breast and enjoyed it on the patio for a filling lunch.
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Sometimes getting back to basics is the most rewarding! Celebrate the wonderful flavors of fresh summer tomatoes by keeping it simple with a drizzle of your favorite aged balsamics. Our staff picks are:
1. Apricot Balsamic
2. Peach White Balsamic
3. Raspberry Reserve Balsamic
And always finish your Caprese with a pinch of flaky sea salt and some fresh cracked pepper.
Spicy food lovers – you’re welcome! The earthy flavors of the fennel combine with the smoky and spicy Chipotle Olive Oil that complement the tomatoes fresh flavors. We splashed with our Roasted Blackberry Pepper Vinegar for an extra kick of smokiness and heat, but you can really make this your own and use any vinegar or balsamic. This recipe was inspired from cook and food writer Alison Roman – author of Dining In. Pair this dish with two fried over easy eggs or serve with pan-seared Za’tar crusted chicken breast.
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These heirloom cherry tomatoes from the farmer’s market are stewed in one of our luscious extra virgin olive oils with fresh herbs and a splash of our California Balsamic. Once cooked the tomatoes produce a sweet, caramelized and complex flavor. Serve with a crostini smeared with Chevre cheese or on top of cream polenta.
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Recipe courtesy of Chef Robin Goldstein 1 cup, walnuts 1/2 cup, sun-dried tomatoes 6 Calabrian Chile Peppers in Oil 2 cloves, garlic 1/2 cup, Parmesan- grated 1/2 cup, fresh parsley leaves 1/3 cup, il Fustino Basil Olive Oil 1 tsp, salt and pepper In a food processor, pulse the walnut and sun-dried tomatoes until crumbly.…
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Recipe courtesy of Chef Robin Goldstein 1 cup, water 1 cup, pineapple chunks 1 bunch, mint 4 tablespoons, il Fustino Honey Ginger Balsamic sparkling water Place one cup of water, mint and the cup of sliced pineapple in a jar and chill overnight. Into a glass full of ice pour half a cup of the…
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