Category: Recipes

4 ½ cups rhubarb syrup (recipe below) 3 ½ cups white rum 1 cup loosely packed mint leaves,   plus more for garnish 5 cups club soda 1 ½

All you need: 1 ½ pounds Brussels sprouts, ends trimmed  1 cup chopped walnuts, toasted  ½ cup dried cherries  ½ cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish ¼ cup olive

Ingredients 2 slices of crusty bread, 1 inch thick 2-3 tablespoons Fustini’s Delicate SELECT olive oil, divided ⅓ cup part-skim ricotta 2 tablespoons butter 2 cloves garlic, thinly

Chicken: 1 tablespoon curry powder 3 cloves garlic, pressed ½ teaspoon salt ½ teaspoon pepper 1 tablespoon cumin 2 tablespoon fresh lemon juice 2 tablespoons olive oil 2½

Beef Tenderloin 1 pound piece beef tenderloin – trimmed 1 tablespoon Fustini’s Robust Single Varietal olive oil Salt and pepper Fustini’s Onion Jam Horseradish Cream Preheat oven to 400

All you need: 1 (8 oz.) brick cream cheese, room temperature 1 (10.5 oz.) log plain goat cheese, room temperature 1 tablespoon milk 6 pitted medjool dates, finely chopped (a food

All you need: 1 (1 lb.) pork tenderloin, trimmed ½ teaspoon salt ¼ teaspoon freshly ground black pepper 1 tablespoon Dijon mustard 1 teaspoon honey ½ teaspoon dried

3 pints (14.5 ounces each) canned peaches (homemade in light sugar syrup or store-bought canned peaches in 100% juice) 4 cups tonic ¾ cup lemon juice 6 cups bourbon 2

1 tablespoon Fustini’s Single Varietal olive oil 2 tablespoons butter 6 salmon fillets – skinless and boneless salt and pepper ½ cup white wine ½ cup apple juice 3 tablespoons

All you need: Pesto 4 oz. plain goat cheese, room temperature ¼ cup packed fresh basil leaves 2 tablespoons Italian flat-leaf parsley Juice of 1 lemon 1 teaspoon