Adapted from a recipe by: Patricia Jinich Tacos: 1 pound, ripe Roma tomatoes 1/2 pound, bacon- cubed 2 pounds, beef tenderloin- cut into one inch cubes salt and pepper, to taste 1 large, white onion- thiny sliced 1 jalapeno- sliced 2 cloves, garlic- minced tortillas (We used flour tortillas) Kaffir Lime Pickled Onions: 1 large,…
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1, head of garlic 2, jalapenos (chopped) 4, bone-in and skin-on chicken thighs 4, bone-in and skin-on chicken legs 1 tablespoon, il Fustino EVOO 3/4 cup, il Fustino Ancho Vinegar 3/4 cup, soy sauce 5, dried bayleaves 1 tbsp, dark brown sugar pepper (to taste) 1 cup cooked white rice (we used short grain) Cut…
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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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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, 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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Author: Jody Kirkley I made this instead of a beef salad because I had left-over Costco chicken and no beef. It really turned out well. You must use the Kaffir Lime Vinegar Sauce to finish this. Try marinating bean sprouts in the sauce as an appetizer. Serves: 4 3/4 pound, cooked chicken 1 tablespoon, oyster…
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