PRINT Author: Leslie (The Accidental Chef) Thomas Serves: 5 INGREDIENTS 3 just ripe tomatoes – finely chopped 2 stalks, celery – chopped thinly crosswise 1 leek (white part only) – halves & sliced thinly crosswise 1 large yellow or orange bell pepper – diced 1 large green bell pepper – diced 1 large cucumber –…
Read MoreTomato and Nectarine Ceviche
PRINT Author: Leslie (The Accidental Chef) Thomas A wonderful light side dish for summertime. Serves: 6 INGREDIENTS 2 large nectarines – thinly sliced or one-inch cubes 1/2 cup, fresh lime juice 1 cup, raw peas (fresh/frozen) 1 cup, raw corn kernels (fresh/frozen) 1 large orange or red bell pepper – finely julienned 1 pint, orange…
Read MoreSmoked Trout, Fennel and Radish Salad
PRINT Author: Leslie (The Accidental Chef) Thomas Serves 6-8 as starter salad Serves: 8 INGREDIENTS 8 ounces, smoked trout filet – flaked 2 large, fennel bulbs & fronds – thinly sliced 8 medium, watermelon radishes or large easter egg radishes – thinly sliced 3 tablespoons, il Fustino White Balsamic Vinegar 3 tablespoons, il Fustino Arbequina…
Read MorePortobello Mushrooms
PRINT Serves: 2 INGREDIENTS 1 tablespoon, il Fustino Garlic extra virgin olive oil 1 bulb, shallot – minced 1 bag, fresh spinach 1 tablespoon, il Fustino extra virgin olive oil 1 tablespoon, chicken broth or vegetable broth fresh ground black pepper 2 cloves, fresh garlic 3 slices, Prosciutto – sliced thin and diced 1/4 cup,…
Read MoreOven Roasted Mahi-Mahi
PRINT Author: Jody Kirkley So simple and so good! Serves: 4 INGREDIENTS 2 pounds, Mahi Mahi – fillets 1/4 cup, il Fustino Garlic Olive Oil 4 tablespoons, butter salt and pepper METHOD Preheat over to 425 degrees. Blot Mahi Mahi on all side with a paper towel. to dry. Salt and pepper Place a non-stick,…
Read MoreCucumber 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…
Read MoreHalibut and Mango Ceviche
PRINT Author: Leslie (The Accidental Chef) Thomas Makes a great light entree, especially for warm weather when you don’t feel like heating the stovetop or oven. Serves: 4 INGREDIENTS 1 pound, Halibut – diced, one inch cubes 1 cup, fresh lime juice – divided 1/2 tsp, lime zest 1/2 cup, fresh orange juice 1/2 teaspoon,…
Read MoreFarfalle with Brie and Fresh Basil
PRINT Author: Jody Kirkley Incredibly easy. Can add a bit of Gorgonzola and some chopped walnuts for an extra bit of flavor. Serves: 4 INGREDIENTS 1 pound, cornucopia or farfalle (bow tie) pasta – cooked al dente 1 pound, brie 2 cups, mini Heirloom tomatoes – whole, halved & squashed 1/2 cup, fresh basil –…
Read MoreBruschetta
PRINT Author: Jody Kirkley Grilled Italian Bread Serves: 2 INGREDIENTS 8 slices, Italian bread (a day or more old is better) – sliced 3/4″ thick 1 teaspoon, kosher salt 2 Roma tomatoes – seeded and finely chopped 2 tablespoons, il Fustino garlic olive oil METHOD You can prepare this over a grill, or under a…
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