Creamy Zucchini Basil Soup

PRINT Author: Leslie (The Accidental Chef) Thomas Serve with croutons made with il Fustino Misson Olive Oil and il Fustino Spicy Italian Herbs. Serves: 6 INGREDIENTS 3 tablespoons, raw cashews – soaked in water at outset 2 pounds, green zucchini – chopped 1 large, Vidalia onion – chopped small 4 cloves, garlic – minced 3…

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Sea Bass on Leeks

PRINT Author: Jim Kirkley A derivation of a Recipe from Le Cirque Restaurant in NYC Serves: 4 INGREDIENTS 4 Filets of Sea Bass or Mahi Mahi salt and freshly ground black pepper – for potatoes 4 sprigs, fresh thyme – stripped of leaves for fish seasoning 3 tablespoons, unsalted butter 2 large, cooking potatoes (yukon…

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Scalloped Tomatoes

PRINT Serves: 6 INGREDIENTS 8 medium, ripe tomatoes – thickly sliced 1/2 teaspoon, salt 1 tablespoon, il Fustino aged balsamic vinegar 1 cup, fresh bread crumbs 1 large, garlic clove – minced 1 1/2 tablespoons, fresh thyme – chopped 1/4 teaspoon, fresh ground black pepper 1 tablespoon, il Fustino Extra Virgin Olive Oil METHOD Preheat…

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Italian Sushi

PRINT Author: James Kirkley A play on sushi using prosciutto for the nori and arborio rice instead of sushi rice. Serves: 2 INGREDIENTS 2 cups, Arborio rice – rinsed 2 1/4 cups, water 1/4 cup, il Fustino Pomegranate Vinegar 1 teaspoon, kosher salt 1 red bell pepper – roasted and sliced 1 bunch, scallions 6…

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Cucumber Balsamic Vinaigrette

PRINT This recipe is courtesy of Sam Edelman from the Santa Barbara Farmer’s Market. Serves: 8 INGREDIENTS 1 medium, cucumber – peeled seeded and diced 1/2 cup, il Fustino Aged Balsamic Vinegar 1/3 cup, il Fustino Garlic Oil pinch, salt 1/2 cup, basil leaves – chopped 2 tablespoons, fresh parsley 2 tablespoons, fresh cilantro METHOD…

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