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.
PRINT Author: James Kirkley A classic Southern dish. Wonderful with lima beans and fried chicken or baked ham. This sauce goes over white rice. Ideally accompanied by lima beans. A package of frozen lima beans should be cooked in salted water to cover. Add some chopped bacon and let it cook until almost all the…
Read MorePRINT Author: Laura S. Kirkley Serves: 4 INGREDIENTS 2 cups, Picholine Olives (8 to 10 ounces) zest of half a lemon 1/4 cup, white wine vinegar 1/2 cup, il Fustino Mission Reserve EVOO 1 tablespoon, fresh lemon juice 2 teaspoons, dried oregano METHOD Place olives in a medium bowl. In a small saucepan, combine vinegar,…
Read MorePRINT A classic Indian dish using whole spices Serves: 4 INGREDIENTS 1 cup, Basmati rice – rinsed 2 cups, water 1 teaspoon, salt 2 teaspoons, il Fustino Mission Reserve EVOO 1 teaspoon, cumin seeds 2 cardamom pods – crushed 1 stick, cinnamon 1 bay leaf 1/2 teaspoon, turmeric 1/2 cup, frozen peas METHOD Wash rice…
Read MorePRINT Alternately you may use a combination of broccoli, carrots and zucchini Serves: 4 INGREDIENTS 3/4 pound, green beans – trimmed and cut into 2 inch pieces 3 tablespoons, il Fustino Mission Reserve EVOO 2 tablespoons, ginger – peeled and grated 1 tablespoon, tri-doshic spice blend (see recipe elsewhere) 3/4 teaspoon, salt 4 tablespoons, water…
Read MorePRINT Author: Modified by Laura S. Kirkley Japanese Horseradish is Wasabi, prepared horseradish may also be used in its place. Great on raw Edamame Serves: 2 INGREDIENTS 1 1/2 tablespoons, sour cream 1 1/2 teaspoons, il Fustino Mission EVOO 2 teaspoons, Wasabi or prepared horseradish 2 teaspoons, fresh dill – finely chopped 3/4 teaspoon, il…
Read MorePRINT Author: Chef James R. Kirkley, IV Serves: 4 INGREDIENTS 1/2 cube, beef bouillon 1/4 cup, mayonnaise 2 teaspoons, Siracha salt and freshly ground pepper 1 tablespoon, il Fustino Mission EVOO 1 medium, onion – thinly sliced 2 teaspoons, cider vinegar 12 slices, bacon 2 tablespoons, unsalted butter – softened 8 slices, white sandwich bread…
Read MorePRINT Author: Laura Kirkley Serve meat with mashed potatoes (Spatzle, potatoe dumplings or boiled potato), sauce and red cabbage. Serves: 6 INGREDIENTS 6 slices, top round steak (about 1.5 pounds) 1 medium, onion – finely chopped 2 tablespoons, dill pickle – diced 2 tablespoons, Dijon mustard 1/2 slice, raw bacon – diced il Fustino Mission…
Read MorePRINT Author: James R. Kirkley, III Delicious and simple this soup can be made in minutes and can be a meal in itself. Serves: 4 INGREDIENTS 2 cans, garbanzo beans 4 cups, chicken broth or vegetable broth 1 2″ sprig, fresh rosemary 1 clove, garlic – whole 1/2 teaspoon, red chili flakes 3 tablespoons, il…
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