This is a special selection of recipes meant to impress your special someone without committing you to being in the kitchen for hours on end.

CHAMPAGNE BALSAMIC BRAISED CHICKEN

For more recipes visit recipes.ilfustino.com

Ingredients

  • 2, chicken leg quarters (bone-in thigh and leg connected – We purchased ours at Whole Foods)
  • 1/2 tablespoon, kosher salt
  • 1 tablespoon, il Fustino Mission EVOO
  • 1/2, small yellow onion
  • 1, cinnamon stick
  • 1/2 teaspoon, ground ginger
  • 1/2 cup, chicken stock
  • 1/2 cup, il Fustino Champagne Balsamic
  • 1 tablespoon, soy sauce
  • 3 tablespoons, Mojave Gold vine-dried Raisins

Directions

Pat chicken quarters dry and season with kosher salt on both sides.

Warm EVOO in a heavy bottomed pan (we used a medium-sized dutch oven) over medium heat, add seasoned chicken skin side down and cook until skin is golden brown, about 6 minutes, flip and repeat on the other side of the chicken. Remove chicken from the pan and let rest skin side up.

While chicken is cooking, whisk together the chicken stock, balsamic, soy sauce and ground ginger. Add the cinnamon stick and the raisins. Set aside.

Thinly slice the onion and add to the pan that was used to cook the chicken. Saute until onions begin to go translucent, about 4 minutes.

Pour the balsamic mixture over the onions, stir to coat.

Add the chicken back to the pan, skin side up.

Let liquid surrounding the chicken come to a light boil and reduce heat to low and let simmer covered for 45 minutes or until chicken joint are tender and pull apart easily.

Plate chicken and spoon balsamic glaze and onions over the top.

Enjoy!

ROASTED ACORN SQUASH WITH WALNUTS AND GORGONZOLA

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Ingredients

  • 1 small acorn squash, between 2 and 3 pounds
  • 1/4 cup + 2 tablespoons, il Fustino Mission EVOO
  • kosher salt, to taste
  • 1/3 cup, walnuts
  • 1 tablespoon, honey
  • 1/4 cup, crumbled gorgonzola

Directions

Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.

Slice the acorn squash into wedges that are about 1/2 inch thick. Remove skins.

Spread wedges onto the lined baking sheet pour 1/4 cup of EVOO over and a pinch of salt over the wedges. Massage the oil into the wedges to coat evenly.

Bake for 15 minutes, flip and bake for another 15 minutes on the other side. Squash should be fork tender.

Remove from oven and allow to cool for 5 minutes.

In a small sauce pan, heat 2 tablespoons of EVOO, toast chopped walnuts until fragrant. Add honey and a pinch of salt. Stir to coat toasted walnuts.

Plate slightly cooled acorn squash and top with walnut mixture and crumbled gorgonzola.

Enjoy!

LEMON HONEY SPRING SALAD

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Ingredients

  • juice of half lemon
  • 1 tsp, lemon zest
  • 2 tablespoons, il Fustino Champagne Balsamic
  • 1 tablespoon, honey
  • 1/3 cup, il Fustino Mission EVOO
  • salt and pepper – to taste
  • spring mix

Directions

Whisk together lemon juice, zest, balsamic, honey and EVOO. Season with salt and pepper to taste.

Pour over spring mix (or your favorite salad greens).

Gently toss salad.

Enjoy!

Posted by:il Fustino