Category: Recipes

Two servings (in 10 ounce rocks glasses filled halfway with ice) For the Spicy Syrup: ½ cup honey ½ cup water ¼ cup lemon juice 1 small jalapeño

Perfect for Easter or Mother’s Day brunch! Ingredients English muffins Poached eggs 1 tablespoon Fustini’s 12 Year White balsamic vinegar Florentine Sauce Red pepper brunoise (small diced) 2 tablespoons butter 2 tablespoons

All you need: 1 (12 ounce) bag fresh cranberries 4 pints fresh raspberries ⅔ cup brown sugar Zest and juice of 2 oranges 1 teaspoon pure vanilla extract 

1 tablespoon olive oil (plus extra for serving) 2 small onions, small diced 2 sweet potatoes, peeled and diced 2 pints stewed tomatoes 4 cups water 5 cups kale (any

Pumpkin cake 3 eggs 1 cup sugar ⅔ cup pumpkin puree 1 teaspoon orange juice 2 tablespoons Fustini’s Cinnamon Pear balsamic vinegar ¾ cup flour 1 teaspoon baking

Salad: 4 cups fresh spinach 1 bulb fennel (thinly slice fennel, removing core and chopping off top fronds) 1 pink grapefruit ½ cup soft goat’s cheese  ¼ cup

All you need: 2 sweet potatoes, peeled and diced 1 pound boneless, skinless organic chicken breast 2 tablespoons olive oil, divided Salt and freshly ground black pepper 2

Ingredients ½ cup wild rice 2 cups chicken stock 2 tablespoons Fustini’s Sage and Wild Mushroom olive oil 1 small onion, chopped ½ cup mushrooms, sliced ½ cup Michigan

By Chef Andrew Westerlund, Waverly Stone Gastropub, Holland 1 pound celery root1 pound celery 8 ounces Kosher pickles8 ounces matchstick carrots 8 ounces red bell pepper½ cup pickle

By Jen Plaggemars, private chef, registered dietitian and owner of Chef Jen LLC All you need: 12 ounces bowtie pasta1 tablespoon olive oil2 tablespoons unsalted butter3 garlic cloves, finely