Bean Salad with Squash and Leeks Ingredients - 1 lb dry white beans
- 3 medium delicata squash, cubed
- 3 medium leeks, sliced
- 4 oz feta cheese, crumbled
Dressing Preparation Soak beans overnight and cook until tender. Toss beans with olive oil and kosher salt to taste, and set aside. Toss squash cubes with olive oil to coat, and season with kosher salt. Roast at 400 degrees about 25 minutes or until softened and browned. Saute leeks in olive oil until softened and starting to brown. Whisk together dressing ingredients. Combine beans with squash and leeks and toss with dressing to coat. Fold in crumbled feta and season salad to taste with pepper and more salt if needed. Garnish with sliced scallions. Pictured with gazpacho, recipe HERE. This recipe is made and ready for you to try in the Traverse City Fresh Take grab and go cooler! Maple Seed Brittle Ingredients Preparation Preheat oven to 325 degrees Fahrenheit. Place all dry ingredients in mixing bowl and stir to combine well. Add olive oil and stir to coat. Add maple syrup and stir to coat. Spread mixture on a parchment or Silpat lined rimmed baking sheet and spread it almost to the edges. It is easiest to spread this with your fingers; either oil them or wear disposable gloves. Bake for 30 minutes or until deep golden. It will not be crisp at this point. Allow to cool completely and break into desired sized pieces. Store in an airtight container for up to a week. This recipe is made and ready for you to try in the Traverse City Fresh Take cafe! Wild Rice Stuffed Peppers Ingredients - 6 whole green or red peppers, tops removed and all pith and seeds removed
- 2 Tbsp Fustini’s Single Varietal olive oil
- 1 small onion, small dice
- 2 sweet Hungarian peppers, finely diced
- 2 cloves garlic, minced
- 1/4 Cup diced tomatoes
- 3 Cups cooked wild rice
- 1 Tbsp chopped parsley
- Salt and pepper
- Oreganata (Recipe Below)
Preparation Preheat oven to 350 degrees. Heat oil in large skillet over moderate heat and add onion. Cook onion for 3 to 5 minutes stirring often. Add Hungarian peppers and garlic and cook 30 seconds. Add diced tomatoes, rice and parsley and heat through. Season with salt and pepper. Stuff rice mixture into peppers. Pour Oreganata into the bottom of a baking dish. Place peppers in the sauce and into oven. Bake until hot, and the peppers are soft, 15 to 20 minutes. Serve immediately. Serves 6 Oreganata Ingredients Preparation Heat oil in a pot over low heat. Add garlic and cook 1 minute, stirring often. Add oregano, tomatoes, Fustini’s Iron Fish honey vinegar, sugar, salt and pepper and bring to a simmer. Cook until slightly thickened, 30 to 40 minutes. Grilled Vegetable Pizza with Manchego Crust Preparation Place yeast honey and water in bowl of stand mixer and let yeast bloom, 5 minutes. Add Fustini's Single Varietal oil, salt and 2 1/2 cups flour. Fit with the hook attachment and process until dough comes together. Dough should not be sticky so add more flour if necessary. Process until smooth and elastic. Remove from the bowl and knead with your hands for a few minutes. Drizzle more olive oil in the bowl and place the dough back in turning over to coat. Cover and place in a warm area until doubled in volume, 2 hours. Remove from bowl and knead briefly on a lightly floured surface then form into a round ball and let rest covered, 30 minutes. Prepare a hot grill. Roll out or use hands to stretch dough into a 14 inch round. Sprinkle a large pizza peel with corn meal and place dough on corn meal. Carefully place dough on grill then top and bake until fully cooked, 8 to 14 minutes, rotating carefully as necessary. Topping |
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Fustini's for the Holidays With the holiday season just around the corner, click HERE for a sneak peek of our 2019 holiday catalog. We offer a selection of gifts perfect for the foodies on your list! And, did you know you'll receive a discount on large orders? Plan now for corporate and hostess gifts and receive 10% off list price for orders of 10 gifts or more with a minimum value of $50 for each gift*. Place your order of 10 or more gifts by October 15 and receive an additional 10% discount for being an early bird shopper. That's 20% off for early birds! Place your order by phone for shipment or store pick up. Be sure to call the store nearest you for the quickest service. We can also delay shipping. *Offer valid through November 1. Please note the large order discount is not available with any other promotions or discounts.
Enjoy Fustini's at Local Restaurants Click HERE for a list of our Ann Arbor, Holland, Petoskey and Traverse City area marketing partners, and enjoy Fustini's the next time you dine out!
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